Italian Hot Dogs of New Jersey

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An Italian Hot Dog you want to know? What is it? Well it’s a Jersey thing, and you’re not gonna find them anywhere else other the in-and-around Newark, New Jersey and some of the towns surround it. Burgers and Hot Dogs are really big in Jersey and there once was a guy named James “Buff” Racioppi who first served this thing called the Italian Hot Dog. James and his Italian Buddy’s used to have many a card game in Newark’s 9th Ward way back when. One day Jimmy’s wife threw together something for her husband and card playing cronies to eat. She fried up some Sweet Bell Peppers, Potato, Onions, and Hot Dogs, and when everything was finished frying she put it all between some bread and served it to all the hungry card players. Well everyone just loved the sandwiches and whenever they played cards they begged for her to make the Italian Style Hot Dogs. These Hot Dogs were so popular and everyone just love them that Jimmy decide to open a little stand and sell them. You know the rest, the Italian Hot Dogs were a huge success and Jimmy Buffs Hot Dog empire was born (1932 in Newark, New Jersey).

And oh by the way, Jimmy Buff Racioppi is the one who always gets credit for inventing this awesome culinary delight, but the real inventor was Jimmy’s wife Mrs. Racioppi.

My Dad used to take use to all the Diners, Hot Dog & Burger Joints around. We’d go to Jimmy Buffs maybe 3 or 4 times a year. My mom learned how to make these tasty Italian Hot Dogs and we’d have them at least once a month when we couldn’t make it down to Jimmy Buffs. My mom made them so good, they were just as good as Jimmy Buffs. Now you can make them too.

INGREDIENTS :

4 Hero Rolls

1 small Red Bell Pepper and one Green, seeded and sliced

2 medium Onions, peeled and sliced

8 best quality Hot Dogs

2 Idaho Potatoes, peeled and slice ¼” thick

Salt & Black Pepper

¼ cup Canola Oil

Place the potatoes in a small pot of water. Add 1 tablespoon Salt. Bring the water to a boil and cook the potatoes at the boil for 2 minutes. Turn heat off and drain the potatoes in a colander, shaking off as much water as possible.

Add 1/3 of the oil to a medium frying pan. Turn heat on to medium and add the Hot Dogs. Fry the Hot Dogs until they get golden brown and crunchy on all sides, about 8-10 minutes. Turn heat off and leave in pan covered with aluminum foil.

Place the ¾ of the oil in a large frying pan and heat to high. Put the potatoes in the frying pan and season with a little salt & Black Pepper and fry the potatoes on high heat for 6 minutes. Add the Bell Pepper to the pan, turn down the heat and cook the peppers with the potatoes on low heat for 10 minutes, stirring as you cook. Add the onions, season with Salt & Pepper and cook the onions with the Peppers & Potatoes over low heat for 8 minutes.

Put the Hot Dogs in with the Peppers, Onions, & Potatoes and cook on very low heat for 2 minutes. In the mean time, split the rolls in half but not all the way through, leaving a sort of hinge on one side of each roll. Place in the pan that the Hot Dogs cooked in, turn heat on to high and toast the rolls until they get a little crunchy.

Place two Hot Dogs on each roll and fill each roll with some of the Peppers, Onions, & Potatoes mixture. Serve to your buddy’s and enjoy.

The HALF & HALF

The half & half is even better that the regular Italian Hot Dog. To make one, instead of putting 2 Hot Dogs in each roll with the Peppers, Onions, & Potatoes, you cook up some Italian Sausages and put one Hot Dog and one Sausage Link into each roll with the Potato, Onions, and Peppers and you’re all set with a Italian Hot Dog Half & Half. You’re gonna Love It!

Excerptd From THE RAUGU BOLOGNESE COOKBOOK  by Daniel Bellino-Zwicke           aka Danny Bolognese

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BIG DOGS of ITALIAN WINE – Barolo Barbaresco Brunello

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Winemaker of Sassicaia & Punica Wines SEBASTIANO ROSA

with Author Daniel Bellino Zwicke and Roberta Morrel of Morrel WInes

Get Toegther for a lillte Wine and Chat at Kobrand Italian Portfolio Tasting

at The Bowery Hotel, New York, New York

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Alberto Chiarlo with Author Daniel Bellino-Zwicke

Alberto Chiarlo the proprietor of Michele Chiarlo  Wines 

of Piedmonte got together for a tasting of Alberto’s latest vingtages

of wine, including Barbera Le Orme, Barolo Tortoniano 2010,

Michele Chairlo Barbaresco 2011, Barolo Cerequio 2010,

and Barolo Canubi Michele Chairlo 2007 & 2001 Vintgaes ..

Daniel said the whole line-up of wines was absolutely Amazing! everything was in perfect balance, full of flavor and a joy to drink.

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Emelia Nardi with Daniel Bellino-Zwicke

Tatsing some Great Brunello and Rosso di Montalcino

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The 1999 Il PARETO From Nozzole Was ROCKING !!!

I normally don’t go crazy for non-native Italian Varietals when drinking Italian Wine. That said, I absolutely loved the 1999 Vintage of Tenuta Nozzole’s “Il PARETO” a 100% Cabernet Sauvignon based wine that was amazing. It was full of flavor,perfecting and a absolute Joy to Drink. I loved It!

The WINES From MASI Where Also AMAZING !!!

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Masi Agricola

I loved all of the Amarone ‘s that Masi was showing at the Italian Portfolio Tasting ..

The were showing Amarone Mazano 2007 which was really nic and heavy on the prune flavors.

The 2007 Amarone Campolong was awesome as was the Amarone Costera 2009 ..

My favorite Amarone of the day was Seregho Aligheri 2008 which is one of the few wines in the world aged in large Cherry Wood Cask .. The wine was AMAZING !!!

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The RAGU BOLOGNESE COOKBOOK

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GRANDMA BELLINO’S ITALIAN COOKBOOK

Recipes From My Sicilian Grandmother

by Daniel Bellino Zwicke

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SUNDAY SAUCE

When Italian-Americans Cook

by Daniel Bellino-Zwicke

Party alla Bolognese

 

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PARTY alla BOLOGNESE

 

Party alla Bolognese , ever hear of it? No, I didn’t think so. I coined the phrase, just like I coined the phrase Meatball Parm Mondays , which I first wrote about in my best selling Italian Cookbook Sunday Sauce. So, you want to know what a Party alla Bolognese is, a term you are no doubt hearing for the first time. Well as you might have already surmised, number one, it’s a party that has to do with Bolognese. A party where you eat Pasta with Ragu Bolognese you’re asking? Well yes, you are quite correct, you’ll be eating the famed Italian Ragu from the city of Bologna, Italy. This is a party centered around eating Pasta all Bolognese. Now what’s better than that?

So, as we know Ragu Bolognese is the famous meat-sauce for pasta from Bologna, Italy. Now, hopefully by the time you read this part of the book, you’ve already made your first Ragu alla Bolognese. Well congratulations are in order to you, you’ve learned something that is infinitely important, and something that will serve you the rest of your life. You now know the infinite glories of the Bolognese, that lush pasta meat-sauce from Bologna, Italy known as Ragu Bolognese. You know the wonderful flavor, and are sure to crave it often. No problem, if you have a craving, you can just make it. You have the recipe, you’ve made it once or twice, you can make it any time you want.

So, you want to throw a dinner party for friends? I certainly hope you do. If you’ve never done so before, I’d just like to tell you, you have no idea, and I’m sure you’ll be surprised, surprised how great it will be, ” a Party alla Bolognese.”

Making this famed Ragu and throwing a party centered around the Bolognese where you’ll feed Maccheroni alla Bolognese to friends and family, this is such a wonderful thing, you just can’t imagine. Do it once and you’ll see. You will make your friends oh-so-happy in more ways than one. They will thank you and sing your praises, and you will feel their joy. A joy that you gave them by making them Ragu Bolognese. Yes it has this affect.

Throwing a dinner party you say? It seems so daunting. Hey, you’ve made Bolognese, throwing a dinner party centered around Bolognese is as easy as pie, and I’m going tell you how. You will amaze your friends with this one! Trust me! Hey, I’ve already told you pretty much, 90% of all you’ll need to know to do your first fabulous Party alla Bolognese. “What,” you say? Well I’ve written the recipe for you, and you’ve already made your first Bolognese, maybe even two or three by now. You know how to make one of the World’s great dishes Pasta alla Bolognese, all you need now is some good music, good Italian Wine, and some sort of Salad or Antipasto to start you off.

You will make the Bolognese ahead of time, either the day before or early in the day before your party starts. You can either make a salad to have before the Bolognese, but a better choice would be either a Caprese Salad of fresh Mozzarella & Tomatoes, a lovely mixed Antipasto, or something as easy as Prosciutto & Melon would be very apropos, considering the Bolognese and the famed Prosciutto di Parma are both from the same region in Italy of Emilia Romagna.

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To KEEP READING Click HERE !!!

 

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FOR RAGU BOLOGNESE RECIPE ..

Click The BOOK

 

 

 

 

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