Frank Sinatra Veal Milanese Recipe

 

VEAL MILANESE

alla SINATRA

VEAL MILANESE alla FRANK

RECIPE :

2 cups plain Breadcrumbs
2 Tbsp freshly grated Parmigiano-Reggiano
Pinch of oregano
¼ cup minced flat-leaf parsley
1 cup plus 3 Tbsp olive oil
¼ tsp salt
⅛ tsp freshly ground black pepper
½ cup all-purpose flour
2 large eggs, beaten
8 veal cutlets (about 1¼ pounds), pounded thin to slightly less than ¼ inch
Salt and freshly ground black pepper to taste
1 lemon cut into 8 wedges

 Break or cut the bread into large chunks and place in a food processor. Process until the bread is reduced to fine crumbs. Transfer the crumbs to a large bowl and stir in the cheese, oregano and parsley. Gradually add 3 tablespoons of oil, stirring, until thoroughly combined. Season with salt and pepper.

2. Spread the flour on a large plate, place the eggs in a shallow bowl, and spread the seasoned bread crumbs on a second large plate. Coat each veal cutlet in the flour, then the beaten eggs, and then the bread crumbs, patting with the palm of your hand to ensure adhesion.

3. Heat 1 cup of the oil in a large nonstick skillet over medium-high heat (to a frying temperature of 350 F) and sauté the veal for 2 minutes. Turn and sauté for 1 additional minute. Do not crowd pan. If necessary, fry the cutlets in batches. Remove with a slotted spatula and drain on paper towels. Season to taste with salt and pepper, and serve with lemon wedges.

GRANDMA BELLINO'S ITALIAN COOKBOOK

aka The SINATRA FAMILY COOKBOOK

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The SINATRA COOKBOOK

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The FRANK SINATRA COOKBOOK

GRANDMA BELLINO'S COOKBOOK

The CLOSTEST THING to a TRUE FRANK SINATRA COOKBOOK

The Sinatra Family Cookbook? Well, not exactly, just the closest thing to it.  There was actually a book called The Celebrity Cookbook, and it was so incrediably awful that it's criminal. How can anyone who was colaborating with Frank Sinatra, on a so-called cookbook produce utter garbage. You don;t even know who wrote the book. There's no listing of an author, just that it's Barbara SInatra and Friends. Was she the author. No doubt there was a book editor who put the thing together. Whoever the people are that had the incrediable opportunity to work on a cookbook with Frank Sinatra and do such a God Awful job of it, those people should be arrested and thrown in jail. The book is absolutely horrible. You have the great subject of Frank Sinatra, and the food he liked to eat, it there are no stories or elaborations of Sinatra Family Meals, dining out, nor any history or facts at all. Not even a single sentence. This is without a doubt one of the greatest crimes incookbook, and publishing history of all time. It's so horrible, it's almost unbelievable, but it actually happened. Barbara Sinatra and the people who helped her, produced one of the worst peices of crap ever to be puiblished, in the form of The Frank Sinatra Celebrity Cookbook. What a crime.

Well, sad to say, t there is not much written on Franks Sinatra eating habits, dishes his father Marty made, and his mother Dolly. Thouhg it is said that Marty Sinatra was the better cook, and cooked most of the family meals, which would have been Sicilian, and dishes from Marty (Saverio Martino) whoe was born in Lercara Friddi Sicily,  before his family immigrated to New York in 1903 ...

Those people, Barbara Sinatra and Friends had a chance to write something great, but failed miserably.  They had a chance to talk to Frank, get all the stories of Frank Sinatra, the foods he loved, what his father and mother cooked, as well as dining adventures in New York, Chicago, 

Los Angeles,  Italy, all around American and the World. The did not even write one paragraph, not even one sentence on anything. Again it's an absolute crime that the people behind this book were ever given the go ahead.

Anyway, since those people failed so terribly, the closest thing we can find, other than a few tidbits in magazine articles here and there, the best thing we could find, as far as a cookbook and Frank Sinatra, food and Italian and Sicilian Recipes, is a book by Daniel Bellino Zwicke, called Grandma Bellino's Italian Cookbook - Recipes From My Sicilian Grandmother. The authors maternal grandparents, his grandfather Philipo Bellino and his nonna Giuseppina Salemi Bellino of Lercara Friddi, Sicily, the same town that both Charles "Lucjy" Luciano and Frank Sinatra's father 

Saverio Antonino Martino Sinatra was born. Martino (Marty) learned how to cook the Sicilian dishes of Lecara Friddi from his mother and a couple of his aunts. Marty was quite the cook, and cooked most of the Sinatra Family meals that young Frank and Dolly Sinatra ate. Dishes like : Eggplant Caponata, Ziti al Forno (with Meatballs), Timballo d' Agneletti, Zuppa di Lentichie, and various pasta, soup, Chicken, MEat and Fish recipes. We found the recipes from these dishes, the same that Marty SInatra cooked for his wife and son Francis Albert, in Grandma Bellino's Italian Cookbook.

So ther you go. If you want to know a bit about Frank Sinatra, and the Sicilian Food that he like to eat, get Grandma Bellino's Italian Cookbook, what we like to call The Sinatra Family Cookbook. It's the best you can do. So get a copy, ook some recipes, put on some Sinatra albums, sit down at the table, and "Eat Like Frank."

The SINATRA CELEBRITY COOKBOOK

BARBARA SINATRA & FRIENDS

"IT'S a CRIME THIS BOOK Was EVER PUBLISHED"

SOrry to say, but This BOOK is ABSOLUTELY TERRIBLE !!!

Witha CAPITAL "T"

So UNWORTHY of The LATE GREAT FRANCIS ALBERT SINATRA

"BASTA" !!!

ABOUT FRANK

                Frank Sinatra, both the greatest singer and greatest entertainer of the 20th Century. No question. Sinatra was a legendary icon whose star still shines bright. He was a musical icon, celebrity, international personality, and to millions of Italian-Americans he was our own, a paisan. 

Frank was an Italian-American whose ancestry is from Genoa on his mother's side of the family and Sicilian on his father's side. And being Italian, Frank loved the food he grew up with, Dolly made a mean Marianara Sauce as well as Meatballs and the all-time Italian-American favorite Sunday Sauce (aka Gravy). Frank loved the food of his childhood; the Spaghetti & Meatballs, Stuffed Artichokes, Pasta Fazool, Frittata, Eggplant Parmigiana and all the usual suspects of the Italian-American table. 

It's a well known fact that Frank's favorite restaurant was Patsy's on 56th Street in New York ... When Frank went to Patsy's his favorite dishes were Calms Posillipo and Veal Milanese with a nice plate of Spaghetti Pomodoro in-between, and maybe a slice of Cheesecake to finish if Frank was in the mood.

 

FRANK and AVA

"MANGIA BENE"

    

FRANK'S FAVORITE RESTAURANT

Patsy's 56th Street, NEW YORK, NY

   

Learn How to Make FRANK'S VEAL MILANESE

VEAL MILANESE and CLAMS POSILLIPO .. Two of FRANK'S Favorites

CLAMS POSILLIPO

"One of FRANK'S FAVORITES" !

SICILIAN FOOD RECIPES

FROM LERCARA FRIDDI

The SAME TOWN as The SINATRA FAMILY

SICILY

GRANDMA BELLINO'S COOKBOOK

The CLOSEST THING to a SINATRA  COOKBOOK

With RECIPES FROM SINATRA'S HOME TOWN in SICILY

SOUPS - PASTA _ EGGPLANT - ARTICHOKES & MORE

All of FRANK SINATRA'S FAVORITE ITALIAN FOODS

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FRANK SINATRA

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GIFTS, TEE SHIRTS, Etc.

 

GINO'S on Lexington Avenue was a Sinatra favorite ..

A waiter and the famed Zebra Wallpaper of Gino's ..

GINO'S "SECRTE SAUCE" SALSA SEGRETO - 

RECIPE in SEGRETO ITALIANO COOKBOOK

Learn How to Make SUNDAY SAUCE alla SINATRA

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FRANK SINATRA

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Health Benefits of Okra Recipes

 

OKRA STEW

If you live in the American South, okra is one vegetable that's found in abundance, often served deliciously steaming hot straight from the frying pan. Less familiar with it? Okra is a green flowering plant with edible seed pods. Originally, it was cultivated in Ethiopia and by ancient Egyptians in Egypt. From there, it spread through North Africa and the Middle East, eventually making its way to the U.S. through slaves and settlers.

While many are drawn to okra for its taste—mildly earthy with more depth and crispness the longer it gets cooked—what may not be as apparent with each bite is its many health benefits. "Okra is especially good for the gut," says Nour Zibdeh, RD,  a registered dietitian and author of The Complete Acid Reflux Diet Plan. Here, she explains exactly what the health benefits of the veggie are—including the especially noteworthy gut health perks. Plus, get tips for cooking okra and some delicious recipes to try.

1. Okra is good for the gut.

Let's get into the big one right away. All vegetables contain fiber (the key nutrient for keeping the digestive system functioning properly) and okra is no exception. The veggie has three grams of fiber per cup. But that's not the only reason Zibdeh says it's good for the gut. "Okra can take on a slippery texture; this substance actually helps coat the lining of the gut when you eat it," she explains.

Zibdeh explains that it's super important that the lining of the gut stay intact. Otherwise, harmful pathogens can make their way into the bloodstream; this is often referred to as leaky gut. Case in point? You definitely want your gut lining to be strong, and eating okra can certainly help with that.

2. It's a super source of vitamin A.

One serving of okra has almost all the vitamin A you need for an entire day. (It packs 716 microunits per cup when you want to aim for 900 microunits.) "This is good for both eye health and the immune system," Zibdeh says. So if you're staring at a computer all day, definitely keep okra in mind as a good veggie to work into more of your meals.

3. Okra is a beneficial food for people with IBS.

Many of Zibdeh's clients have irritable bowel syndrome (IBS), and Zibdeh says that often, when someone is dealing with the symptoms of that on a regular basis, they are hesitant to eat fiber-rich foods. "Okra is a great vegetable for people with this hesitancy because it doesn't have fermentable fiber, which can be an irritant to people with IBS," she says. So if cruciferous veggies like cauliflower and Brussels sprouts are causing some gut issues for you, try upping your okra intake until a registered dietitian can help get you back to eating a wider range of veggies.

4. Okra contains calcium.

Besides being good for the gut, eating okra will also benefit your bones. This is because it has calcium, specifically 82 milligrams per cup. You want to aim for 1,000 milligrams of calcium a day, so okra likely won't be your primary source of the nutrient, but every bit helps!

5. It has has iron.

Zibdeh says another nutrient many may not know okra has is iron. Similar to calcium, it doesn't bring enough to the table to be considered a primary source of the nutrient, but it's still noteworthy—especially for people who eat a primarily plant-based diet and need to be extra mindful of their intake. 

6. It's good for immune health.

Between the cooling temperatures and looming arrival of prime flu season, who isn't trying to get more vitamin C right now? Good news, okra has 23 milligrams of vitamin C per serving. "This means it's linked to benefitting the immune system," Zibdeh says. "Just be mindful of the fact that some of the vitamin C is lost when cooking okra, so the actual amount of it you'll get is lower than what you may think."

7. Okra is full of antioxidants.

All fruits and vegetables are high in antioxidants, and Zibdeh says okra is no exception. Antioxidants are what protect the body from free radicals we encounter through the environment. Exposure to these toxins breaks down cell DNA over time. So when you fill up on foods high in antioxidants, you're helping your body fight these toxins off and protect against chronic inflammation in the process.

EGYPTIAN OKRA & BEEF STEW

SOUP RECIPES

Okra stew (or bamia) is a household dish for most Egyptians. The preparations vary depending on who is making it and what is on hand, but the general idea is often similar. In this case, the okra stands out as the highlight accentuated by seasoning and made heartier with meat.

The dish can easily accommodate a vegetarian approach by just substituting the meat for double the amount of okra and a little more salt. Traditionally, this okra stew uses lamb as the main protein, but it is often made with beef as well. I’ve used ground beef for the recipe simply because it’s cheap, easy to find, it’s pretty much foolproof, and it’s how I often ate it growing up. Not everyone is that familiar with okra or some of the various preparations though.

Some people don’t like the texture often associated with okra and may refer to it as slimy or viscous. It never bothered me at all, but I can see what those people mean. The sliminess is greatly affected by preparation. Fried okra or pickled okra for example, often isn’t that slimy at all. Okra made into soup or chopped okra does get a more viscous consistency the more the okra is cut up, blended, or cooked.

EGYPTIAN OKRA & BEEF STEW

RECIPE

INGREDIENTS :

• 14 ounces baby okra (size 0) (14 ounces is roughly 400 grams. If you can’t find baby okra or size 0 okra, then sliced okra will also work, but it may be more “slimy” than baby okra. Middle Eastern markets will often carry baby okra in the frozen section. Frozen is great, but if you have fresh that works too. )
• 1 pound 85/15 ground beef or chopped stew beef/lamb (This dish is traditionally made with lamb, however, ground beef is often easier to find, cheaper, and works very well.)
• 1 tbsp extra virgin olive oil or vegetable oil
• 1/2 cup chopped sweet onion (Roughly half of a medium sized onion)
• 2 cloves crushed garlic
• 2 tsp ground corriander
• 1/2 tsp cumin (This is optional. It adds a nice underlying flavor, but isn’t necessary.)
• 1 tsp kosher or sea salt
• 1/8 tsp cracked black pepper
• 1/4 tsp cayenne pepper (This is totally optional, but it adds a little bit of heat. )
• 8 oz plain tomato sauce (This is usually one small can.)
• 1 & 3/4 cups water or chicken broth (The water will be added in 3/4 cup increments throughout cooking)
• 
  

PREPARATION

1. In a pan with high sides, add a tablespoon of vegetable or olive oil and bring the pan up to medium to medium-high heat.
2. Add the raw ground beef to the pan and start to break it apart with a spatula while browning it. Continue until most of the liquid cooks off. If there is too much liquid (which can happen if the pan was not hot enough or not large enough), then carefully pour some off and continue cooking. If you are using beef stew meat or lamb, then brown all sides of the meat, but don’t cook it all the way through. Also, keep in mind that you may need to simmer the dish twice as long in order to get the meat tender.
3. With the meat browned, add roughly a half cup of chopped sweet onion to the meat and continue cooking. Stir and mix everything together.
4. When the onions start to become softer or a little more translucent (after a couple of minutes), add the two cloves of crushed garlic (I like to use a garlic press for this) to the mix. You can add it directly, or you can push some of the meat and onions aside and add the garlic directly to the cleared space in the pan to let it reach a golden brown color before mixing it in. Just be careful not to burn the garlic.
5. Next add the two teaspoons of ground coriander, the teaspoon of salt, the 1/8 teaspoon of black pepper. Add the optional 1/2 teaspoon of ground cumin and the 1/4 teaspoon of ground cayenne pepper if you want as well. Stir the spices in well and let them cook a bit (a minute or two) with the meat to bring out their aromas.
6. Add the okra to the pan and mix everything well. If using frozen okra, it’s ok to add it directly to the pan frozen. If frozen, stir the ingredients every minute or so until there is no more frost visible on the okra.
7. Add the 8 oz of plain tomato sauce to the pan next and mix everything very well. Let all of the ingredients cook together another minute while the sauce sizzles and caramelizes slightly.
8. Then add 3/4 cup of water or chicken broth to the pot and bring everything to a boil. Reduce the heat to a low simmer and make sure there is enough liquid to keep a simmer going, but there’s no need for everything to be fully submerged.
9. After 30 minutes of simmering, stir everything and add 3/4 to 1 cup more of water or broth as needed to bring the liquid back to where it was at the start of the cooking process. Then simmer for another 30-45 minutes. If using stew meat instead of ground, then you will probably need to simmer for another 1.5 hours to tenderize the meat. Just keep adding liquid every 30 minutes as needed.
10. When the okra is easily crushed against the side of the pan with a fork, the dish is ready. You want the okra to retain its shape and stand up to stirring, but soft enough that a light push from a fork will break it apart.
11. The okra is ready to serve immediately. 
12. Serve it plain, over rice, or dip some pita or crust bread into it and eat with your hands!   Or with a SPOON !!!

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