Bring the authentic taste of pub food to your home with Chef Joe Bompartito’s original beer battered onion rings. A Taste of Italy and A Taste of Italy 2’s master chef gives inside tips and his original recipe so you too can be a master chef in your own kitchen.
1 cup all-purpose flour
1 teaspoon salt
Cayenne pepper
3/4 cup buttermilk
3/4 cup beer, preferably Lager but a Pilsner will do
1 large egg
1 teaspoon finely grated lemon zest
4 cup(s) vegetable oil, or more as needed for frying
2 large white onions, cut crosswise into 1/2-inch-thick slices, separated into rings
Sea salt
1 lemon, cut into wedges, for serving
Directions
1. Combine flour, salt, and a pinch of cayenne in a medium bowl. Whisk in buttermilk, beer, egg, and lemon zest, and let stand for 20 minutes.
2. Preheat oven to 200 degrees. Heat oil in a large, heavy saucepan over medium-high heat. Dip Onion Slices in batter, turning to coat. Gently drop slices into oil. Cook about 2 minutes, turning once until golden brown. Transfer rings to paper towels, season with salt immediately, then transfer onions to the baking sheet to keep warm. Repeat with remaining onions. Serve with lemon wedges for squeezing.
Some folks spend a lifetime dedicated to crafting their techniques for preparing BBQ Ribs. The rib community is divided like an American Politico 50/50 regarding whether to boil your ribs before putting them on the grill, baking them, and/or whether to go with a dry rub or a BBQ sauce. Some say that you lose flavor when you boil the ribs or that boiling them leaves some flavor in the water almost like a soup stock, but baking ribs does not leave them tender/falling off of the bone like boiling them. So the question and dilemma you have to ask yourself is, do you want to compromise flavor for tenderness, or tenderness for flavor?
The problem with using BBQ sauce is that much is the sauce is wasted because it burns off during the grilling process, however a mere dry rub denies the rib eater the moist texture of the BBQ sauce. Well my friends, like the hot broad at the end of Trading Places when asked whether she wants crab or lobster tonight, “Can’t we have both…?” Well in the spirit of Whiskey Goldmine I boil my ribs in beer and use a dry rub and finish them off with a BBQ sauce at the end. I tried this recipe with light beers and the best one ended up being Yuengling Lager. Using an ale overpowered the meat with hops etc, and lighter beers didn’t pack any punch. Being a native Pennsylvanian, Yuengling Lager was a staple of beer drinking for much of my adult life. Yuengling is recognized as America’s Oldest Brewery headquartered in Pottsville Pa. The Yuenlging Premium Quart of beer was fuel for the harsh life of laboring as a coal miner in central Pennsylvania. In the 1990′s it grew as a trendy beer in the Philadelphia area for good reason, because it is quality.
Yuengling Lager BBQ Ribs
For boiling:
1 nice rack of pork ribs
2- 12 ounce bottles of Yuengling Lager
1 onion chopped into large pieces
1 healthy hand full of cilantro
2 tablespoons of chopped garlic
2 tablespoons of salt
For the rub:
1/3 cup of brown sugar
3 tablespoons of paprika
2 tablespoons of black pepper
1 tablespoon of salt
1 tablespoon of garlic powder
1 teaspoon of cayenne pepper
1 teaspoon of dry mustard
1 teaspoon of red pepper flakes
1/4 cup of your favorite BBQ sauce at the end
In a large kettle, combine all the ingredients listed for the boiling and add enough water so that the ribs are submerged in the pot. Allow to boil for at least an hour. The beer may provide a “beer wort” smell in the kitchen, but don’t let that discourage you, it will payoff at the end. While the ribs are boiling in the beer concoction, combine and mix together all ingredients for the rub. After boiling for an hour, take the ribs out of the pot and allow them to cool briefly. Next apply the rub. Really get the rub into the meat, (that’s why it called a rub). Once you are satisfied with the amount of seasoning, seal your ribs using a container or plastic wrap and refrigerate for at least an hour or two. Preheat your grill, then once preheated, put the grill on the low heat.
A tip for grilling, brush olive oil on the grills to prevent sticking. Place the ribs meat-side down for 20 minutes, then flipover for at least another 40 minutes. With about 10 minutes to go, brush on your favorite BBQ sauce to coat the meat and provide that BBQ sauce texture. Cut up your ribs and enjoy! Pick up a case of Pennsylvania’s traditional, proud, full bodied,Yuenlging Lager to wash down those succulent ribs!
Veal, Pork and Beef Meatballs is the Only Way to be Worthy of NFL Football!
By Tim Rodgers
Most of my cooking is based upon watching NFL Football on Sunday afternoons. Usually at about 12pm I set my lineup for my injury prone, suspension laden and just plain horrible fantasy football team, and watch the pre-game should have sat my best player because he was seen at the club after 3 am that morning. But all is well; I’ve prepping food all morning for the greatest day of the week. The Sunday meals I like to create are stews, soups, and things in the crock-pot that you can grab at your leisure, multiple times during the afternoon, and but still relatively easy to make. So…my fellow food, beer, cigar, spirit and whiskey connoisseurs, I give you:
Sunday Football Meatballs and Gravy:
For the meatballs:
1/2 pound of ground veal
1/2 pound of ground pork
1 lb of ground beef
1 onion diced
2 tablespoons of chopped garlic
1/4 cup bread crumbs
2 eggs lightly beaten
1 tablespoon of oregano
Salt & Pepper to desired taste
2 tablespoons chopped parsley
1/4 cup grated Parmesan cheese or as desired
Preheat oven to 400 degrees. Simply combine all ingredients and mix well. Next, wash hands with cold water. This will help you “roll” the meatballs and prevent the mixture from sticking to your hands. Take a portion of the meat mixture and roll into 1 inch to 1 1/2 inch meatballs. Place on a greased baking sheet for 20 minutes or until brown.
Meanwhile…for the gravy…
2 large cans of crushed tomatoes
1 28 oz can of diced tomatoes
2 tablespoons of tomato paste
2 tablespoons of chopped garlic
1 small onion diced
2 tablespoons of chopped basil
1 tablespoon of oregano
Salt and Pepper to desired taste
2 tablespoons of extra virgin olive oil
1/2 cup of any red wine left over from the previous night
Combine and mix all ingredients into a large crock-pot and set to high. When the meatballs are done, add the meatballs. Don’t be afraid to let some of the fat drippings from the baking sheet to get into your gravy. Once your gravy is heated through and starts bubbling, add the tomato paste to thick your gravy, and turn crock-pot to low. Allow to simmer to at least halftime of the 1 o’clock game. Serve on some nice crusty Sarcone’s club rolls and some really sharp provolone cheese. I would pair with a light hoppy ale such as Anchor Steam Ale or Sierra Nevada Pale Ale.
1 pound Lump crab meat; if unavailable, substitute any fresh crabmeat
1/4 cup sour cream
About 1/2 cup all purpose flour, plus additional for coating
3 tablespoons vegetable oil
Remoulade sauce
2 cups mayo
1 tbls Dijon
1 tbls whole grain mustard
3 tbls gherkins, fine chopped
1 tbls sriracha
2 tbls sherry vinegar
1 tsp Spanish paprika
3 tbls minced shallot
Preparation
For sauce: Whisk ingredients together in a mixing bowl.
For crab cakes: Melt the butter in a large sauté pan over medium heat. Add the bread crumbs, salt and pepper and stir with a large spoon until the butter is fully incorporated. Remove from the heat and let cool.
Place the crabmeat in a large bowl and pick through it removing any bits of shell. Add the lemon juice to the crabmeat and toss. Mix in the sour cream, 1/2 cup flour, and the bread crumbs. Form the crab mixture into 6 hamburger size patties each about 1/2 inch thick. (If the mixture seems too wet, add a little more flour.) Coat each crab cake with flour.
Warm the vegetable oil in a large sauté pan over medium high heat until hot. Add the crab cakes and cook until very brown, about 2 minutes on each side.
Place one crab cake onto each of the warm plates. Garnish on with remoulade.
Our Potato Soup Just Kicked Your Potato Soup’s Ass!
By Tim Rodgers
On a cool late October Sunday prior to a huge Eagles game, I wanted something that would be hearty and tasty, but something I could just grab off of the stove whenever the moment struck me. Typically, I could fire up the crock-pot for some chili or meatballs, but I decided to go soup. So I took a basic potato soup recipe and enhanced the only way I know how…. with lot’s-o-bacon and cheese foolz!
Cream of Loaded Baked Potato Soup
1 large can of Chicken broth 32 oz
1 lb of bacon fried up and cut into pieces
1/2 cup of scallions chopped
1/4 cup of chopped onions
1/2 cup of red bell pepper diced
1 pint of light cream
2-4 tablespoons of flour
4 large 1/2 baked potatoes peeled than diced into 1/2 inch cubes
1 tablespoon of butter
1 tablespoon of minced garlic
1 cup of cooked corn
Salt and Pepper to taste
Lots-o- sharp cheddar cheese shredded
Fresh Parsley
In the oven 1/2 bake the potatoes. (Meaning only cook them for about half of the time you would normally bake them. Maybe a 1/2 hour at 400 degrees. You want them to cook all the way through but still be solid enough that you can cube them later and not turn mushy). Cool them down in the refrigerator, then peel them, cube them, and set aside.
[Also if you have a potato ricer, use this as a handy tool to cut down on time instead of cubing them]
Cook your bacon to desired crispiness, chop, and set aside. (For the gluttonous, save a small bit of bacon grease to add into your chicken stock for more flavor!) Meanwhile, in a large kettle, heat the butter.
Next, sauté the onions and 1/2 of the scallions, garlic, and red bell pepper to desired tenderness. Next add the chicken broth, bacon, potatoes, and corn. Allow that to really simmer down for a good 45 minutes to an hour on low heat. Next add the light cream, salt and pepper, and some of the shredded cheese. Allow this to simmer on low heat for another 1/2 hour. Now you are almost ready, add some of the flour as desired to thicken up the soup. If it gets too thick, add some milk to thin it out.
Serve and top with shredded cheese, scallions, and parsley.
Don’t even think of bringing another potato soup to a tailgate unless you’re looking for trouble!
Monterey Jack & Colby Cheese Blend was Made for an Omelette!
By Matt Goldstein
The first rule of this omelette is that it doesn’t even have to be an omelette. Some people are just not skilled enough to actually make an omelette, like my wife Carolynn. She actually needs a machine to help her make and omelette. If you want, scramble it all together in a pan and see what happens, it’s excellent. The staple of this “omelette” is without a doubt the Colby-Jack shredded cheese blend. This should always be available in every supermarket dairy sectioned pre-bagged to your liking. Colby-Jack seems to be the perfect cheese to compliment the eggs flavor. Begin by spraying 2 non-stick pans with a good amount of Pam, always all natural and low calorie, and begin to sauté your vegetables.
4 eggs
½ Cup of Colby-Jack shredded blend
½ cup of freshly chopped Spinach
½ cup diced Purple Onions
1 medium to small tomato, slice and discard seeds and liquid
½ cup freshly chopped Baby Bella Mushrooms
Small amount of Green habanero hot sauce
Both pans should be set at medium to high. Begin by chopping and sautéing the purple onions, while the onions are sautéing, chop the baby bella mushrooms and throw them in the pan. Flip the vegetables in the pan, and begin dicing the tomato. Throw the tomato in the pan and begin chopping the spinach. Finally throw the spinach on top. (The spinach cooks much quicker so always add last.) Use the spatula to work all of the vegetables around the pan.
Pour the 4 eggs in to the pan and begin creating your omelette. Let the omelet cook until all the liquid egg has been moved to the sides and the center is as solid as it will get. Toss in the vegetables and throw the Colby-Jack on top. To let the cheese melt, put the cover on the pan for about 30 seconds, then flip half of the omelette on top of the other to cover the vegetables and cheese. Put the omelette on a plate pour the hot sauce to your liking.
As I said earlier, you don’t even need to make this as an omelet to enjoy. You can scramble your Colby Fire Jack Vegetable Eggs. Saute the vegetables for a few minutes, pour the non cooked eggs on top of the vegetables and scramble in the pan together. Pour the Colby-Jack into the pan about 30 seconds before the eggs are done and scramble everything together. Pour hot sauce over top of the eggs and serve.
Green Jew Grocer Tip of the Week:
Purple Onions are packed with anti-oxidants and bring more flavor. Also, Baby Bella mushrooms last longer than regular mushrooms.
’Authentic’ Italian cuisine encompasses just about everything you could ever want from food, and ‘A Taste of Italy 2′ in Springhouse PA cannot be more authentic. Needless to say, there are many Italian restaurants and food establishments all over, but just a small percentage of them offer the real Italian cuisine. A Taste of Italy 2 located on rt. 422 makes sandwiches with rolls brought in from N.Y. every morning! Imported Parma proscuitto along with Boars Head meats go on all the sandwiches. Imported sharp provolone and other exotic cheeses are available as well.
Prepared foods are made fresh everyday. A combination of pasta, grilled vegetables, marinated meats, exotic olive oils and vinegars are used to compose authentic Italian bistro salads. Owner and gourmet chef Joe Bompartito of Rockland County, N.Y., has created an island of food salvation in a sea of mediocrity. The store opened in 2007 and has recently added an Italian coffee bar with pastries and cookies from Brooklyn. An iced coffee with a cannoli, or a Brooklyn bagel, is a perfect Summer treat.
Fresh baked breads are brought to the store each day from Brooklyn, N.Y. If you don’t have great bread, you’re not going to have a great meal. The PIZZA is outstanding here. Look, arguing about who has the best pizza is ridiculous. All that can be said is, Joe’s recipe is a smack down on the pizza market. Catering is available for all occasions. How about a six foot hoagie on a seeded Italian roll for your next sporting event or get together? And don’t forget about the original Taste of Italy in Springhouse PA. Nothing comes close to these two Italian markets.
Gourmet Italian Onion Ring Recipe
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