The BEST BURGER Recipe Ever BURGERS

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The BEST BURGERS EVER !!!

RECIPE

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MINETTA TAVERN

 

Good Burgers, but Far From The Best

 

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New York's Best Burger Who makes it? Or who makes, plural, New York's Best Burgers. Well first off, Minetta Tavern does not make the Best Burger in New York. Far from it. And of the Burgers at Minetta Tavern, forget the highly overrated Black Label Burger, the Minetta Burger has it beat, though there are better Burgers in New York. For, one, the Burger I make at my house in Greenwich Village, just two blocks away from Minetta Tavern is far superior, a buch tastier burger than you'll get at Minetta Tavern., but there's one thing we have in common when making New York's best burger. And the Burger I make in my house is way Better than the Burgers at Minetta Tavern.

So what's the difference you ask? And you want to know what it is I have in common with the Burgers at Minetta Tavern? The thing I have in common with Minetta Tavern when making my Burger that is without question one of the Best in New York, and for a whole lot less money (about $3.10). Yes, thing that Minetta Tavern has in common with me, in our Burger making, is that we both buy our meat from pat LaFrieda, it's just that I use the better blend than Minetta Tavern. The Black Label Burger Blend by Pat LaFrieda is made with Dry Aged Beef, which though people would want you to think otherwise, dry aged beef is one of the worst things you can use to make a burger. Dry Aged Beef is old meat, and is actually meat that is deteriorating. It's much better to use fresh beef when making a burger, and that's all their is to it, and Minetta Tavern uses Dry Aged Beef for its Black Label Burger. Not good.

 

I have in the past year used numerous sources to buy ground beef for my burgers. I buy meat from one of the best Butcher Shops in New York, which is Florence Prime Meat Market on Jones Street in Greenwich Village. I've been buying Sausages, and Steaks from this great old Italian Butcher, which to me is the best butcher shop in all of New York. I mostly bought steaks here, and it's relatively recently that I started buying ground beef to make burgers with. I was there buying myself a Newport Steak (Specialty of The House) one day, when I watched an elderly neighborhood lady getting individual Hamburger Patties made for her. I started chatting with here about the burgers, and she said she loved them, so I said I'd get some of them, my next time at the butcher shop, and so I did a couple weeks later. I've tried both the chuck and the sirloin ground beef from the market. They both made fine burgers.

 

Trader Joe's recently opened in my neighborhood, and I've tried a couple different types of their ground beef (80/20 and 85/15 ratios), and they both made pretty good burgers.

Today, I wanted to get a couple burger patties from Florence Prime Meats, but they were closed when I got there, so I made my way over to Grestide's. I went to the meat counter and spotted Pat LaFrieda's Burger Blend made with Beef Brisket, Chuck, and Beef Short Ribs. There were 4 Patties in the package, for $8.99, at $2.25 a Burger, it's more than I normally spend, but if I can get a better burger it will be well worth it. I'm still trying to get a Burger to taste as good as the ones I made from the meat that my cousin Joe gave me, that was a pacckage of 4 Black Angus Burger Patties from Wayside Market in Southhold, New York, on the North Fork of Long Island. The Burgers I made with that meat, may very well be the Best Burgers I've ever had in my life. "I kid you not," and I have witnesses to back me up on this. Anyway, I wanted to see if this Burger Blend from pat LaFrieda could come close, or dear I say, be better than those Burgers made with the Black Angus Patties from Wayside Market.

 

So I bought the burger blend and headed on home. I got my stuff ready. I sliced some New York Cheddar Cheese, and sliced some onions. I toasted and buttered an English Muffin, heat my pan, poured in a bit of oil, and threw my burgers in to cook. As the burgers were cooking, I put a little dijon Mustard on one side of the Muffin. I seasoned the burger with salt, and flipped it over to the other side. Then I seasoned the top side with salt and black pepper. The Burgers cooked another 4 minutes, and then I turned the heat off and let the burger rest for 3 minutes before putting it on top of cheese on on side of the muffin. A put a little nob of butter on top of the burger, then a little Ketchup before topping the Burger with the other half of the bun. I put it on the plate and brought it to the table. I grabbed the burger, bit into it, and from the very first bite, I htought "Wow," it was a dam good burger, and better than any of the meat I'd bought in the past year, including Florence Prime Meat. Wow, this was impressive, and the Pat LaFrieda meat was well worth the bit more than I paid for it, and a real bargain when you consider that a McDonald's McDouble cost about $2.69, and a superior burger like this, with more meat, cost just about .35 Cents more than the inferior McDonald's Cheeseburger. Dam!

 

Yes, I loved the burger. This Burger that I just made at my house was without question better than almost any burger I've had in New York. my Cheeseburger was better than The Black Label Burger at Minetta Tavern, or the Minetta Burger, it's better than the Shake Shack Burger which I normally love but wasn't that happy with their burgers the last two times I was at Shake Shack (Mine is Better). My Burger tasted better than the JG Melon Cheeseburger (I Love), but not better than the Burger I had at Charle's Prime, which was the only Burger I've had in New York City that was better than the Burger I made at home.: But as good as this burger I made at home with the Pat LaFrieda Burger Blend, "it was Dam Good, but not as Good as the Burger that I made at home with the burrgers from that box of 4 Black Angus Patties from Wayside Market of Southhold, NY.

 

 

 

 

 

 

MINETTA BURGER

 

GOOD, But Not The BEST

 

"THAT GOES to BELLINO"

 

 

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The BEST BURGERS I'VE HAD in NEW YORK

 

Cooked by Me at my Home in GREENWICH VILLAGE NYC

with BLACK ANGUS BEEF PATTIES 

 

from WAYSIDE MARKET SOUTHOLD NEW YORK

 

NORTH FORK of LONG ISLAND

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As JULES WINFIELD WOULD SAY

"A DAMN TASTY BURGER"

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BELLINO MAKES NEW YORKS

BEST BURGER

 

Recipes

READ BELLINO virsus OZERSKY

 

BLACK LABEL versus MINETTA BURGER

 

MINETTA TAVERN

A DAMN TASTY CHEESEBURGER

Recipes

The 101 BEST BURGERS in AMAERICA !!!!  According to TheDailyMeal ... Read It !  It's an exhaustive study of The Best Burgers in America.

WORLD'S 50 BEST BURGERS, according to BigSevenTravel.com

 

 

 

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#BestBurgerNewYork by #BELLINO

#DanielBellinoZwicke

#BestBurgersNewYork

#BellinoMakesNYbestBURGER

 

 

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Laura Bush COWBOY COOKIES Recipe

 

COWBOY COOKIES

LAURA BUSH Recipe

LAURA BUSH COWBOY COOKIES

RECIPE :

• 3 cups flour
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 3 sticks (12 ounces) butter, at room temperature
• 1 1/2 cups sugar
• 1 1/2 cups packed light brown sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 3 cups semisweet chocolate chips
• 3 cups old-fashioned rolled oats
• 2 cups sweetened flaked coconut
• 2 cups chopped Pecans

Position oven racks in the upper and lower thirds and preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt.

Using a stand mixer on medium speed, beat butter until smooth and creamy, about 1 minute. Gradually add sugars and beat to combine, about 2 minutes. Add eggs, one at a time, beating after each one, and the vanilla extract. Reduce speed to low and add flour mixture gradually until just combined. Add the chocolate chips, oats, coconut and pecans, mixing until just combined.

For large cookies, drop a hefty 1/4 cup of dough onto the baking sheets for each cookie, spacing 3 inches apart. 

Bake for 8 to 9 minutes, then rotate sheets top to bottom and front to back. Bake for an additional 8 to 9 minutes or until edges are lightly browned. 

Let cookies cool on baking sheet for about 5 minutes, then transfer to rack to cool completely. For smaller cookies, use 2 tablespoons dough per cookie and bake for 15 to 18 minutes total, rotating the baking sheets midway through. 

Store in airtight containers at room temperature for several days. 

AMERICA'S FAVORITE FOODS

And SECRET RECIPES

AMAZON.com

Celebrity Love SPICY RIGATONI VODKA SAUCE Carbone Recipe

 

RIGATONI al VODKA

Recipe

PENNE al VODKA Recipe

Recipes

FAVORITE ITALIAN FOODS

And SECRET RECIPES

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PENNE al VODKA Recipe 

INGREDIENTS :

3 tbsp. butter

1 Shallot, minced

2 cloves Garlic, minced 

1/2  cup Tomato Paste

1/2 tsp. crushed Red Pepper Flakes (Optional) or more if you like it Spicy

2 tablespoons Vodka

Kosher Salt

1 lb. Shor Maccheroni Pasta (Penne or Rigatoni)

1/2 cup Heavy Cream

1/2 cup freshly grated Parmesan Cheese

1. In a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring frequently, until softened, 4 to 5 minutes.
2. Add tomato paste and red pepper flakes and cook, stirring frequently, until paste has coated shallots and garlic and is beginning to darken, 5 minutes. 
3. Add vodka to pot and stir to incorporate, scraping up any browned bits from the bottom of the pot. Turn off heat.
4. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 2 cups of pasta water before draining.
5. Return sauce to medium heat and add 1/4 cup of pasta water and heavy cream, stirring to combine. Add half the Parmesan and stir until melted. Turn off heat and stir in cooked pasta. Fold in remaining Parmesan, adding more pasta water (about a tablespoon at a time) if the sauce is looking dry. Season with salt if needed. Serve topped with more Parmesan and torn basil leaves.

NOTE : The Red Pepper Flakes are optional. You canmake the sauce with a half teaspoon of Red Pepper Flakes, or none at all.

To make Pasta with SPICY VODKA SAUCE, add 1 tablespoon or more Red Pepper Flakes, or whatever amount you like.

Sinatra s Favorite Drink - JD Rocks

Dean Martin, Sammy Davis Jr, and Frank Sinatra

Frank pours a Drink. Jack Daniels on the Rocks.

JACK DANIELS FRANK'S WAY

RECIPE :

2 Fingers of Jack Daniels Tennessee Whiskey (2 ounces)

3 Ice Cubes

Water, just a Splash

Fill a Rock Glass with a measurement that equals 2 Fingers (2  ounces) in height of Jack Daniels Tennessee Whiskey.

Add 3 Ice Cubes. 

Add a splash of water, and "Drink Up" as Frank would say.

On JACK DANIELS

Many people think Jack Daniels is Bourbon, and many say it is not Bourbon. Technically, Jack Daniels is Bourbon Whiskey, but the makers of Jack Daniels chose not to call it Bourbon, and have labeled it Tennessee Whiskey to create a unique, site specific identity. 

The RAT PACK

FRANK SAMMY & DINO

DRINKING JACK DANIELS

TEE SHIRT

"GET YOURS TODAY" !!!

 

Ten Tasty CREAMY PASTA Recipes

 

PENNE with CHICKEN CREAMY ALFREDO PASTA

10 TASTY CREAMY PASTA RECIPES

AMERICA'S FAVORITE DISHES

And SECRET RECIPES

AMAZON.com

PENNE alla VODKA

FETTUCCINE ALFREDO

3 WAYS

WORLDS BEST PASTA BOLOGNESE

SECRET RECIPE

AMAZON.com

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

AMAZON.com

The SINATRA COOKBOOK

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The 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" !!!

The REAL SINATRA COOKBOOK

SINATRA SAUCE

COOK LIKE FRANK

EAT LIKE SINATRA

"MANGIA BENE" !!!

AMAZON.com

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

RECIPES FROM SINATRA'S HOME TOWN in SICILY

SOUPS - PASTA _ EGGPLANT - ARTICHOKES & MORE

All of FRANK SINATRA'S FAVORITE ITALIAN FOODS

AMAZON.com

    

 

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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VISITING NEW YORK NEW YORK

HOTELS & FLIGHTS WORLDWIDE

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