Paris Hilton Burger

PARIS HILTON

Eating a BURGER !!!

ME and My iPhone

It Does Everything !!!!

You gotta Just LOVE it! 

My MUSIC, Pictures, News

  It's got a Camera, makes VIDEOS 

... Another SEX TAPE? Ha Ha !

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The Story of Pasta Carbonara Rome WWII

 

SPAGHETTI CARBONARA

"WHAT DID GI's HAVE to DO with IT" ???

FAVORITE ITALIAN COOKBOOKS

PASTA CARBONARA & AMERICAN "GI's" ???

Carbonara is a classic Italian pasta dish from Rome, Italy. It is known for its creamy sauce made from eggs, Pecorino Romano Cheese, cured pork (Guanciale or Pancetta) Black Pepper. "No Cream" !!!  The sauce's silky texture is achieved by tossing hot pasta with the egg mixture and starchy pasta water off the heat, which gently cooks the eggs without scrambling them. 

Pasta Carbonara's origins are strongly linked to American soldiers in Rome during World War II, who introduced bacon and powdered eggs, prompting Italian cooks to create a pasta dish with these ingredients and local cheese and black pepper for a hearty meal, evolving from a "breakfast spaghetti" request into the iconic dish known today. Italian cook Renato Gualandi is sometimes credited with creating an early version using these rationed items for U.S. officers in 1944, although the dish's exact inventor remains debated. 

The WWII Connection

American Rations: U.S. troops brought bacon, cheese, and powdered eggs, which were a novelty and comfort to them.

• Italian Adaptation: Local Italian cooks combined these ingredients with pasta, creating a version of bacon and eggs on spaghetti, sometimes called "spaghetti breakfast".
• Key Ingredients: This fusion led to the creamy sauce of eggs, cheese (like Pecorino Romano), cured pork (substituted for bacon), and black pepper (resembling charcoal dust). 
• Evolution to Modern Carbonara
• After the war, as local ingredients became more available, the recipe was refined using fresh eggs and guanciale (cured pork jowl), becoming the beloved Roman dish we know today.

• While some debate its American influence, most food historians agree the dish emerged in post-WWII Rome, a testament to an Italian-American culinary exchange

SPAGHETTI CARBONARA

EGGS, GUANCIAL, PECORINO, SPAGHETTI

RECIPES

CARBONARA & ROMAN PASTA

RECIPES

In "ITALIAN FOOD & TRAVEL"

TRAVEL GUIDE - COOKBOOK

DANIEL BELLINO ZWICKE

AMAZON.com

PASTA CARBONARA - RECIPE

How to Make Authentic Carbonara

INGREDIENTS:

12 ounces imported Italian Spaghetti, 4 Egg Yolks, 1 cup grated Pecorino Cheese, Black Pepper

The key to Carbonara is the emulsion—creating a creamy sauce using the heat of the pasta rather than direct stovetop heat, which would scramble the eggs. 

Prep the Meat: Sauté cubed guanciale or pancetta in a skillet until the fat renders and the meat is crispy.

Whisk the Sauce: In a separate bowl, whisk together the eggs, grated cheese, and plenty of black pepper.

Cook Pasta: Boil spaghetti in salted water until just al dente. Reserve a cup of the starchy pasta water before draining.

Combine: Toss the hot pasta into the skillet with the pork and rendered fat.

Emulsify: Remove the pan from the heat. Quickly stir in the egg and cheese mixture, adding small splashes of reserved pasta water as needed. The residual heat will cook the eggs into a smooth, glossy sauce. 

SPAGHETTI CARBONARA

Video Recipe

In ITALIAN

SPAGHETTI CARBONARA

VIDEO RECIPE

by VINCENZO "In ENGLISH"

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Sinatra Pasta - Recipes

 

FRANK Makes PASTA

FRANK SINATRA Shows DINAH SHORE

HOW to MAKE TOMATO SAUCE

"SPAGHETTI POMODORO"

SPAGHETTI POMODORO 

This dish focuses on a "quick" sauce that tastes of fresh Tomatoes rather than a long-simmered "Gravy." 

RECIPE "FRANK'S TOMATO SAUCE"

• Ingredients:
• 1 lb Spaghetti

• 1 (28 oz) can Whole Peeled Tomatoes (preferably San Marzano), crushed by hand
• 1/4 cup Extra-Virgin Olive Oil
• 4–6 cloves Garlic, peeled and lightly smashed
• Handful of Fresh Basil Leaves, torn
• Kosher salt and black pepper to taste
• Optional: Pinch of red pepper flakes 
• Instructions:
• Infuse the Oil: Heat olive oil in a large skillet over medium heat. Add the smashed garlic cloves and sauté for 2–3 minutes until golden brown. Sinatra’s Rule: Remove the garlic once it's golden to leave only a subtle infusion.

1. Start the Sauce: Carefully add the hand-crushed tomatoes and their juices to the oil. Add red pepper flakes if using. Simmer on medium-low for about 15–20 minutes, stirring occasionally, until the sauce slightly thickens but remains bright red.
2. Cook Pasta: While the sauce simmers, cook spaghetti in a large pot of heavily salted boiling water until al dente (firm to the bite).
3. Finish & Emulsify: Reserve 1/2 cup of pasta water, then drain the spaghetti. Add the pasta directly into the sauce skillet.
4. Toss: Add the torn basil and a splash of the reserved pasta water. Toss vigorously over medium heat for 1 minute until the sauce coats every strand. Serve immediately. 
5. Fettuccine à la Sinatra
6. This is a decadent, Alfredo-style preparation that Sinatra often requested. It is defined by its simplicity—no flour or thickeners, just high-quality dairy and cheese.
7. Prep time: 5 mins | Cook time: 15 mins | Servings: 4

Ingredients:

• 1 lb Fettuccine (fresh is best if available)
• 1/2 cup (1 stick) Unsalted Butter, softened
• 1 cup Heavy Whipping Cream
• 1 cup Parmesan Cheese, very finely grated
• Salt and freshly cracked black pepper
• Fresh parsley for garnish 
• Instructions:

1. Boil Pasta: Cook fettuccine in salted water until just al dente.
2. Melt & Blend: While the pasta cooks, melt the butter in a large saucepan over low heat. Be careful not to let it brown.
3. Create the Base: Slowly whisk in the heavy cream. Simmer gently for 2–3 minutes until slightly thickened, but do not let it reach a rolling boil.
4. Add Cheese: Gradually whisk in the Parmesan cheese until the sauce is smooth and velvety. Season with salt and a generous amount of black pepper.
5. Combine: Drain the pasta and add it to the sauce. Toss gently to coat.
6. Rest & Serve: Remove from heat and let the pasta sit, covered, for 2 minutes—this allows the noodles to absorb the sauce. Garnish with parsley and serve on warm plates.

Daniel Bellino Z

The SINATRA COOKBOOK

"SINATRA SAUCE"

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

AMAZON.com

How to Make Chopped Cheese Recipe

 

A CHOPPED CHEESE SANDWICH

NEW YORK

The CHOPPED CHEESE SANDWICH

Birthplace - Blue Sky Deli, East Harlem, New York

A Chopped Cheese" is a popular NEW YORK CITY Sandwich made in Bodegas in East Harlem, and now all over New York City. A chopped cheese sandwich features Ground Beef sautéed with Onions, and melted Cheese (usually Yellow American Cheese). These ingredients are cooked and chopped together on a Flattop Griddle (or in a pan if making at home). These ingredients are put into a Hero Roll, and topped with lettuce, Tomato, and condiments like Mayonnaise, and /or Ketchup. The sandwich is known for its tasty savory flavour, and substance to satisfy ones hunger. The sandwich has been described as a deconstructed Hamburger, and is a Staples of New York City food culture.

Key Components

• Meat: GROUND BEEF, seasoned with salt, pepper, garlic, or adobo seasoning. 
• CHEESE  Typically American cheese, melted into the meat mixture. 
• Vegetables: Sautéed ONIONS are standard; lettuce and tomatoes are common additions. 
• Condiments: Mayonnaise and ketchup are popular choices, often spread on the roll. 
• Bread: A long Hero Roll or hoagie roll. 
• 
  
• HOW to MAKE a CHOPPED CHEESE SANDWICH

Preparation :

1. Sauté chopped Onions on a griddle or skillet.
2. Add Ground Beef patties, seasoning them as they cook.
3. Chop the meat and onions together as they cook, mixing thoroughly.
4. Add CHEESE slices and let them melt into the meat mixture.
5. Spread condiments on the roll, add the meat/cheese mixture, and top with lettuce and tomato. 

ORIGIN

• The sandwich is widely believed to have originated in East Harlem, New York City, with many crediting Blue Sky Deli (also known as Hajji's) as the birthplace. 

The BADASS COOKBOOK

BLUE RIBBON MEATLOAF

PRIZE WINNING CHILI

THe BEST SANDWICHES

And SECRET RECIPES

The BADASS COOKBOOK

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The Worlds Best Burger

 

The BURGER

At SIP & GUZZLE

"Is It The WORLD'S BEST" ???

SIP & GUZZLE

Greenwich Village, New York

Some say they have The WORLD'S BEST BURGER ???

They're are Also RATED as One of The OWRLDS BEST BARS

SIP & GUZZLE

"Do They Have AMERICA'S BEST BURGER"

THE BIG LEBOWSKI COOKBOOK

"ABIDE in IT"

The BIG LEBOWSKI COOKBOOK

GOT ANY KAHLUA. ?

HOW to MAKE The PERFECT BURGER

The COLLECTED RECIPES of The DUDE

AMAZON.com

Red Sauce Explained - Bellino

 

"RED SAUCE"

What is Red Sauce? A question often asked. Well, there is no one sauce that is Red Sauce. When using the term "Red Sauce," you are talking about any one of several different Italian Sauce (Italian-American), made with Tomatoes, and mostly served on and of 100 types of different pastas (Maccheroni), but not only on Maccheroni.

Red Sauce can be a Tomato Sauce, without any meat in it, just tomatoes, olive oil, garlic, and fresh basil, and maybe oregano, or not. Then the other Sauce that falls into the category known as "Red Sauce," is what is known as Sunday Sauce, Gravy, "Gravy," or simply SAUCE. These are all Red Sauce's. These Red Sauce's that have meat in them might be made with tomatoes of course that have Sausages, Meatballs, and Braciole, and other meats according to what the person cooking it likes in his Sunday Sauce (Sunday Gravy, Gravy). For instance, my favorite way of making Sunday Sauce, is with Sausages, Meatballs, and Pork Spare Ribs slowly cooked in the sauce. But I don't always make it this way, I with it up according to my mood. Sometimes I make it with Sausages, Meatballs, & Pork Ribs, while other times I might replace the Meatballs with Chicken Thighs and make my "Sauce" with  Sausages, Ribs, & Chicken Thighs. Yes, I said "Chicken thighs which taste great, slowly cooked in the Sauce. All of these sauces mention, are Red Sauces.

When making the a Sunday Sauce, I make enough to last at least 3 days, and we get a number of meals out of the one sauce. You put the time in to make the sauce, you should make it last. It take about the same time to make a small pot of sauce as it does to make one two or three times larger. It doesn't make sense to me to make a small pot of sauce, that I will only get 1 or two meals from. I want to get a minimum of 4 meals or more out of the one pot of sauce. For example, when I make a sauce that has meatballs in it, I always want a good amount of meatballs in the sauce. We eat the Maccheroni with all the meats, the Sausages, Ribs, & Meatballs on Sunday. Monday rolls around, which is what I (Daniel Bellino Zwicke) have coined years ago, "Meatball Parm Mondays" which I wrote about in my book Sunday Sauce, way back in 2013. So, "Meatball Parm Mondays?" We Italian (Italian-American) men love our Meatball Parm Sandwiches. We make the Sunday Sauce on Sunday (sometimes Saturday), and we eat it with Maccheroni (short pasta) on Sunday. When Monday rolls around, we take the leftover Meatballs from the previous days Sunday Sauce, and we make Meatball Sandwiches for Monday's lunch or dinner, and we are happy campers. On Tuesday, whatever is left of the Sunday Sauce, we'll cook up some Maccheroni, and eat it with whatever is leftover from the sauce made on Sunday. Maybe it's just tomato sauce which is left, which we dress the Maccheroni with. Maybe there's a little meat left which is thrown on as well. Sometimes I'll put quite a good amount of Sausages in the Sauce when I make it on Sunday, and if any sausages are left in the sauce come Tuesday, I might make a Sausage Sandwich. You see, you want to get a lot out of that one Sauce that you make on Sunday. Take my advice, and do it.

 

Red Sauce (Tomato Sauce) is the backbone of Italian-American cooking, which many dishes are made with tomato sauce. You use Red Sauce to make dishes like: Eggplant Parmigiana, Chicken Parm, Lasagna, Baked Maccheroni, Eggplant Rolatini, baked Ziti, and more.

Oh, by the way. Some Italians use the term Red Sauce, but it is more of a non Italian-American thing than an Italian-American thing. Americans who are not of Italian heritage, are the people who use this term (Red Sauce) most. Some Italian-Americans use the term, but when talking about a sauce, Italian-Americans are more prone to using the actual name of the sauce, saying, Marinara or Marinara Sauce, Tomato Sauce, Sunday Sauce, "Gravy," or Sunday Sauce, than using the term "Red Sauce," which is used more by non-Italian.

The there is the great debate, on Sunday Sauce, Sauce, Gravy, and Sunday Sauce, which are all sauces made with various meats that are slowly cooked with tomatoes. Many call it Sunday Sauce, and some call it Gravy. It all depends on what your family comes from where your origins are in Italy, and what Italian Enclave you live in in America, whether in Brooklyn, Jersey, Boston, Baltimore, or New York. What do you call it? Don't get in a tiff over it. The most important thing to remember, is the taste of your Sunday Sauce, and the people you share it with. The Sauce must be tasty. That goes without saying. Enjoy!

Daniel Bellino Zwicke

SUNDAY SAUCE 

LEARN HOW to MAKE "RED SAUCE"

All DIFFERENT KINDS !!!

AMAZON.com

We Love 7th Street Burger NYC

 

7th STREET BURGER

"OUR NEW FAVORITE"

JUST LOVE IT !!!

7th STREET BURGER

Original location - East 7th Street between 1 Avenue & Avenue A

7th Street Burger ? "Yes, My New Favorite Burger. I Just LOVE It" !!! Tasty & Juicy. A single is $6.50, and $10.50 for a double. The first two times I went, I got a single, but it's just not enough. Not for someone who weighs 200 pounds anyway. Gotta get the Double. So good, and always consistent. These Burgers taste the same, every time. Delicious !!! And that's not easy. You get to thin 2.5 oz. beef patties, "Smashed" with a good amount of Salt & Black Pepper, which is key. Sautéed Onions and Yellow American Cheese on a high quality potato burger bun. And nice and Greasy, the way ELVIS liked them. I'm sure it would be a favourite of "The KING of ROCK N ROLL" if he was still with us.  Anyway, if you want one of the undisputed Best Burgers in Town ? And for me, "it's my New # 1," go to 7th Street BURGER for a nice tasty Cheeseburger. You won't regret it.

Daniel Bellino Z

JG MELON

"BURGERS DONE RIFHT"

JG Melon, "Burgers don Right." Yes that's correct. The've been doing it a long time, and they know what they are doing. No Frills, just a Tasty Burger, just the right size, cooked on a Flat Top Grill, and "Done Right.

Go and get a tasty Burger, and stay for the nostalgia, as JG Melon has been a tavern on the corner of East 74th Street and Third Avenue since the 1920s. Jack O'Neil and George Mourges (J.G.) took it over in 1972 decorating the restaurant with green and white checkered tablecloths and watermelons, thus the name.

If you don't want a Quick in & Out, like 7th Street Burger, or Smacking Burger, and you want to sit down and relax. Maybe have a Beer or Cocktail, JG Melon is the place for you.

CHEESEBURGER

At JG MELON

UPPER EAST SIDE MANHATTAN

"WE LOVE IT" !!!

GOTHAM SOCIAL BURGER

On MANY FAVORITE LIST

"YES WE LIKE IT" !

Gotham Burger Social Club (GBSC) has a small-town-diner feel that blends seamlessly into the hustle and bustle of NYC, exemplified by their always-busy atmosphere. It's a good sign whenever you see a chef running the show in the front-of-house, and that’s exactly where you’ll find Mike Puma. There he is, ensuring that every burger (beef or Impossible) with grilled onions, American cheese, and housemade pickles is smashed to perfection, and that each order of “frickles” (fried pickles) comes with tasty homemade sauces. Don’t miss out on their vanilla or chocolate egg creams to maximize that nostalgic feel, and make sure to drink yours while sitting at the counter looking out on an iconic New York City corner.

The BROOME STREE BAR & GRILL

BROOME at WEST BROADWAY

The Broome Street Bar & Grill's Burger is a Sleeper. No-one really knows about it. Well not literally, yes there are some who know of it. Just not the masses. It's not a Big Hit on Instagram. I'm actually having reservations about writing this. Should I let the Cat Out of The Bag? Will I ruin it, by writing this ? Will it be inundated with Instagramers ? Hope not. Well, Write I must.

Yes, I believe their Burger is one of the City's Best. And when it comes to Price - Quality Ratio, it for sure is one of the City's Best. They use the best Burger Meat there is, in the Burger Blend from Pat LaFreida Black Angus Beef Brisket, Short Rib, & Shoulder Clod. And the Burger only cost $17, and with a choice of Potato Chips or Salad. "Nobody does that." Such high quality meat for under 20 Dollars a Burger ? That's unheard of ! Yes, but not at The Broome Street Bar & Grill, and in "High Priced" Soho, no less.

I've been going to The Broome Street Bar & Grill for Years, but mostly just for drinks. It was until, 5 years ago when I first started eating the Burger. My friend Peter told me about it, how good it was, and the price. Not a Rip-Off, which is what I call Burgers priced at over $20 a pop, as by the time you pay $24 or more for a Burger, plus tax, Plus Tip, and you usually would be getting a drink, it ends up costing you 450 or more. Not at Broome Street. That top quality Burger, a soda or beer, with tax & tip, and you can walk out the door for just about $30. Not bad. 

So take my advice, and get one. The best Price - Quality Ratio Burger in all of New York. How's that for a mouthful ? 

Note : little HistoryA 

Located in a landmarked building that might be the oldest structure in Soho, dating back to 1825, the Broome Street Bar opened in 1972.

There's been a bar here since the 1850s. According to The Historic Shops & Restaurants of New York, the stained glass windows and panels around the bar come from the time when it was a German beer hall in the 1880s. I don't know where the lion heads come from -- they're on the sign that hangs outside and they flank the bar, a pair of them above the brass rail, with signs that read, "Last Man's Chance."

CHEESEBURGER at The BROOME STREET BAR & GRILL

They Serve it on PITA BREAD - Hope You Don't Mind

But That's How They DO IT !

You also Get a CHOICE of SALAD or POTATO CHIPS

All for Just $17 - "A BARGAIN" !

WANT to Make BURGERS at HOME ?

AMERICA'S FAVORITE RECIPES

SECRET RECIPES

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SOUP STEAKS MEATLOAF

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