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mitchamsocialuser · 2 years

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Calabrese Salami

Calabrese salami is an upscale alternative to pepperoni. Slices of this salami can be used to top meat platters, antipasto plates, and sandwiches made with crusty bread. To enjoy the best of this specialty, you need to remove the casing and slice it a dime’s thickness. This salami is typically cured, but it may also be uncured.

Calabrese salami is traditionally eaten on its own, but it is also delicious when incorporated into pasta recipes. You can also cook this salami in a skillet for a little heat and a delicious bite. If you’re not in the mood for a traditional salami, try a spicy version instead. Alternatively, if you’re a pasta lover, calabrese is a great addition to a charcuterie board or pasta recipe.

Calabrese salami can be ordered from restaurants and delis. Some supermarkets and delis also sell the salami. Look for it in a natural casing with no nitrates. You can also find it in a variety of sizes. Remember, though, that it’s perishable, so order plenty of it so you don’t run out. Just be sure to refrigerate it once opened.

If you’re not the type of person who loves a charcuterie board, you can try the hot version of calabrese salami from Ndjua. This salami is made with garlic, cloves, and chili flakes to give it a unique flavor. And if you can’t make it to an Italian salami shop, you can always order it online. Many stores offer free shipping, and you can even subscribe to a grocery store’s deli to receive your delicious calabrese salami at your door.

Another type of calabrese salami is called sopressata. This spicy version of the salami is made with Calabrian pepper flakes and powder. It is fermented and smoked for days to make it spicy. This Italian specialty sausage is great for sandwiches and antipasto platters. You can also find some in the United States. But before you buy a calabrese salami, you should know about its history.

Its spicy hot flavor and tantalizing aroma are guaranteed to please even the most discerning tastes buds. This Italian dry sausage is typically made from pork, with some beef mixed in. Other ingredients, such as pepper and seasonings, give the calabrese salami a unique spicy flavor. A half pound order is equivalent to about eight ounces. This spicy salami is available in a half-pound size and is a favorite with pizza bread and mozzarella.

Calabrese salami is a spicy cured salami based on a traditional recipe. Pork is pasture-raised in Calabria, Italy, where this type of salami is eaten daily. Its dry curing process is infused with Sangiovese wine, which gives the spicy flavor and a bold flavor. When eating this salami, you should pair it with feta-stuffed olives for a delicious meal.

To prepare calabrese salami, you need to grind the pork meat until it is 75% pork and 25% fat. If you don’t have access to this chile paste, you can use your favorite chile paste. If you don’t have access to the native chile paste, you can also buy it from a specialized shop. You can also try grocery stores that serve Italian communities.

#calabrese #salami #calabrese salami

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junker-town · 5 years

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New MLB stadium food in 2020, ranked

Some of these are amazing. Others ... not so much.

The best arms race in baseball, hands down, is weird ballpark food. With Opening Day around the corner, we ranked 19 of the most ludicrous menu items teams are serving up this season.

No. 1: Chicken Churro Sandwich (Detroit Tigers) “Chicken tender topped with Michigan maple syrup on a churro bun”

There is not a single thing wrong with this. It feels like a twist on chicken and waffles in a way I can absolutely get down with. Sometimes you don’t need to cram nine million things into a single food item. Just give me some fried chicken and something sweet and I’m yours. I do wish there was a heat element to this, but it gets top marks just for using the phrase “churro bun.”

No. 2: Friar’s Fries (San Diego Padres) “Fries, pork belly lechon, chicharron crumbles, pickled red onions, sweet drop peppers, cilantro aioli, scallions, smoked mozzarella”

The entire “loaded fries” concept is a bit of a minefield. My general opinion is throwing stuff on fries is the easy way out in making a “wacky” item that lacks imagination. Friar’s Fries are an exception. You have salty, sweet, and sour, and just when you think it’s all over they hit you with smoked mozzarella. Bravo, Padres.

No. 3: KFC (Minnesota Twins) “Korean fried chicken with a honey, garlic and gochujang sauce”

Yes, I have two fried chicken sandwiches in the top three. Fight me. The KFC sounds simple, but once you dive into the ingredients you know it’s a banger. I’d eat two right now and regret it later.

No. 4: The Pig Mac (Detroit Tigers) “Smoked pulled pork, macaroni and cheese, onion straws, sliced jalapeno peppers, drizzled with BBQ sauce on an onion roll”

As someone who lives in North Carolina, I have a natural and well-earned mistrust of any city outside the state serving up pulled pork. That said, on paper, this hits all the right notes. I need to know whether the pork is served with a proper vinegar-based sauce, or that thick, brown, flavor-masking goop made for children with unevolved palates. The sliced jalapenos are a nice touch.

No. 5: The Rattler (Texas Rangers) “Watch out, this sausage has a bite! A rattlesnake sausage grilled to perfection and served on a fresh hoagie roll. Drizzled with Venom sauce. Served with Lay’s potato chips.”

I don’t really know what to think of this, but I do know I want to try it. I’ve only had rattlesnake once, and it was largely uneventful, but this iteration leaves me with questions. What is Venom sauce? Why are you serving this with plain-ass chips? The mind boggles.

No. 6: Greek Fry (Milwaukee Brewers) “Fries topped with gyro meat, tzatziki sauce, feta crumbles and diced tomatoes.”

Another entry in the “loaded fries” conversation. I like this idea in theory, but it feels a little uninspired. Personally, I would like to see a squeeze of lemon and some parsley to really tie together all these flavors.

No. 7: Nashville Hot Chicken Sliders (St. Louis Cardinals) “Two breaded and fried homestyle chicken breasts with Nashville hot oil and pickles on a slider bun.”

Nashville hot chicken is one of the greatest contributions to the American culinary landscape. This would rank higher on my list, but serving it in St. Louis breaks my brain a little bit. I’m sure it’s good, but probably no better than something I could find locally, which makes it a middle-of-the-pack item.

No. 8: NE Italian Sandwich (Minnesota Twins) “Mortadella, salami, ham and ‘nduja, Alemar cheese fromage blanc with greens and pickled vegetables on Baker’s Field bread.”

Kudos for adding some ‘ndjua here, Twins. For the uninitiated, it’s basically spreadable sausage pate and it’s wonderful. Other than that, this is a pretty bog-standard Italian sandwich, which is excellent, but doesn’t really get me too excited overall.

No. 9: BBQ Brisket and Pork Platter (Chicago White Sox) “In-house smoked brisket or pork served with a choice of two sides: mac ‘n cheese, baked beans or spicy coleslaw, also served with spicy pickle chips and a slice of white bread”

It’s a BBQ plate. Pretty average. Nothing too special or overwhelming. I’m sure it’s fine. I have some serious questions about the “in-house” smoking process. Is someone really coming in hours in advance to smoke this correctly? I just don’t know.

No. 10: Top Dog (St. Louis Cardinals) “1/3-pound hot dogs, bratwursts, and Italian sausages with over 24 cold toppings and six hot toppings available”

This is a hot dog or sausage. It’s fine.

No. 11: The Stack! (Texas Rangers) “Nachos like you have never seen them before! Crisp tostadas layered with Tostitos tortilla chips and your favorite nacho toppings including pulled pork, Rico’s nacho cheese sauce, Rico’s jalapeno peppers and our stadium chili. The perfect nacho for sharing.”

I was really torn on how to grade this one. On the one hand, no, I have not seen nachos on top of tostadas before. I also don’t know if I need to see nachos on top of tostadas. Where this gets marked down is the immense amount of branding on every item. It feels too processed to me, and that’s a turn off. I like that this item has an exclamation point in its name. Makes it feel dangerous.

No. 12: Loaded Poutine Fries (Detroit Tigers) “Crispy waffle fries topped with smoked brisket, cheese curds, smothered in brown gravy”

Poutine is glorious, but this has an inherent structural problem. You have runny brown gravy, so you need a solid item to contain it. Waffle fries aren’t the appropriate fry selection for this dish! An unforced error that should have been caught in testing.

No. 13: Chi Town Fries (Chicago White Sox) “Hot and crispy French fries topped with nacho cheese and our famous Chi Town pico.”

This is when loaded fries get really lazy. Nothing wrong with them, but I wouldn’t order these on a menu.

No. 14: Chicken Sandwich (Milwaukee Brewers) “Hot chicken topped with cabbage slaw, honey mayo and dill pickles.”

They knew this item was so boring it didn’t deserve a fun name.

No. 15: Walking Taco (Chicago White Sox) “A bag of Doritos served with nacho cheese, chili and jalapenos”

Look, I’m sure this is delicious, but I can’t imagine an item that sounds more thrown together by stoners at a 7/11 than this. I have never had a walking taco. In fact, I was so surprised my coworkers all knew what a walking taco was that I was convinced they were gaslighting me. I can go to the gas station right now and make this item myself, so there’s no need to pay a stadium premium for it.

No. 16: Tiger Corn (Detroit Tigers) “Blueberry coated popcorn mixed with cheese popcorn”

Dammit, Tigers, you were doing so well! This is a mess. I can get down on the salty/sweet combo of kettle corn or Cracker Jack, but mixing blueberry with cheese is an abomination. I know you wanted it to reflect your team colors, but this is an affront to tastebuds everywhere.

No. 17: The Smokehouse Parfait (Cincinnati Reds) “BBQ pulled pork, mac and cheese with coleslaw in a bread cone”

Leave it to Cincinnati to take a perfectly fine item and mess it all up by serving this shit in a cone made out of bread. The entire point of a barbecue platter is you can sample around, take your tastebuds on a lap. In parfait form, you’re required to eat barbecue in a regimented, planned order — and that’s not in the spirit of barbecue.

No. 18: The ‘Slugger’ (Cincinnati Reds) “1/4-pound hot dog corn battered and fried (and red!)”

Jesus, Cincinnati, give it a rest. You made a corn dog — good job. Then you’re advertising the fact this is one of those cheap red hot dogs you find on the bottom shelf of the grocery store. That is not a selling point, and you deserve to be scolded for it.

No. 19: S’mores Frybox (Cincinnati Reds) “Crispy fries with marshmallows, chocolate syrup, cinnamon graham crackers and M&M’s”

Now you’re just trolling me, Cincinnati. Dessert fries? You monsters.

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askrigg21 · 5 years

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Long service: Boss Vito Ciaraolo

SOME restaurants are like people you’ve lost touch with. You know where they are, you like them but, somehow, you never get round to saying hello again. And so it was with us and Vito’s on South Road, Walkey.

“We’re off there tonight,” says my wife in the greengrocers as she pays the bill. “Used to be Pepe’s, run by Pepe Scime,” I add, picking up the bags.

“And before that Roy’s Bistro,” says a woman behind us. “It had a chandelier in the hall.” Gosh, she’s got a good culinary memory. It was one of Sheffield’s earliest restaurants of note. In fact between them Roy, Pepe and Vito have forged some gastro history at this little restaurant at the corner with Industry Street.

Roy’s I never went to (although I did its successor, the Four Lanes at Hillsborough). Pepe’s was my introduction to Italian food, lively, boisterous, exciting, and, well, 100pc Pepe, until he sold up in 1993 to his chef and business partner, Vito Ciaraolo, in 1993. He’s been there 26 years, longer than both his predecessors put together. And it has gone decidedly upmarket.

“Minty,” says one of my friends, studying the menu before we go. With antipasti such as fried ravioli with with rocket and stracchino for £10.90 or main course lamb with prunes for fivepence shy of 20 quid it is easy to push the barca out here.

Lobster ravioli

If you want to create an impression order the beef, usually Fassone from Piedmont or Chianina from Tuscany. Fillet with gorgonzola is £25.95. A bigger splash? The specials board offers Chianina fillet at £90 for two.

You can tread more carefully. Cheaper dishes are available. They even do pizzas although these are classier than most, perhaps topped with ndjua (Calabrian salami paste) or black truffle – Vito makes regular appearances in The Star with his latest fungal acquisition.

He’s even appeared on the telly, as the menu reminds you. He was an extra in the first episode of Peaky Blinders. There’s a picture of him. Very mafiosi.

So Vito’s is going-on posh yet its owner hasn’t completely shaken off the old Sheffield-Italian image: ceiling and walls are still partly Artex and a whopper of a pepper mill is still produced at the table.

The specials board

There’s nothing Sheffield-Italian about the food. It’s authentic. One mouthful of Marie’s spaghetti carbonara (£7.20), done the proper way with guanciale, eggs and pecorino and absolutely no cream thank you very much took her back on holiday in Minori – springy pasta, creamy sauce.

Even something as simple as my Sicilian starter, grilled aubergine with marinated anchovies and olives (£9.95), shone brightly. The aubergine took on a meaty texture, the white anchovies were first class and so were the olives.

Just a few highlights: Craig’s agnello alle prugne, lamb with prunes, sounded as if the spicing had been recently unloaded off an Arab dhow, ginger, saffron, cinnamon, garlic, almond, olive oil and honey. The meat was ultra-tender, the flavour exquisite.

My main course lobster ravioli (£14.95) was heavenly, an eggy pasta surrounding a very generous filling with prawns which tasted really luxorious. Vito freely admits he buys these in directly from Italy. This prompted a round table discussion on the merits of doing so.

Aubergine and anchovies

Lamb with prunes

My wife’s merluzzo Fiorentina (£18.95), firm, tasty cod in a spinach, cream and almond sauce, also bore the hallmarks of this restaurant’s kitchen: accurate, precise, unfussy cooking, letting first class ingredients take centre stage. That’s always the intention but it’s not always the case, is it?

Vito, who reminds me it was 17 years since I was last there, writing a review, at the same time as his wife was giving birth to his daughter, operates the kitchen midweek and is front of house at weekends.

Originally the arrangement was to buy half the business and the rest over four years. The deal went belly up and he needed to find the money quickly. “Somehow we managed.”

He hadn’t intended to stay more than a couple of years. Now, aged 56 and originally from Potenza, he’s been there almost half his life. Business is good but “it’s gone down with Brexit. People don’t want to spend.”

But some obviously do otherwise that chianina wouldn’t have been on the specials board.

To sum up, the atmosphere was warm, the service expertly pleasant and the food was great. The kitchen didn’t put a foot wrong. The bill? Well, we splashed out that Saturday evening. You’ll have gathered we liked it.

And I bet you saw the headline coming halfway through this piece . . . Peaky’s Vito plays a blinder!

Vito’s is at 284 South Road, Walkley, Sheffield. Tel: 0114 233 3574. Web: http://www.vitos.org.uk

Peaky’s Vito plays a blinder! SOME restaurants are like people you've lost touch with. You know where they are, you like them but, somehow, you never get round to saying hello again.

#Craig Harris #Peaky Blinders #Pepe Scime #Pepe&039;s of Walkley #Roy&039;s Bstro #Vito Ciarolo #Vito&039;s #Walkey

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kansascityhappenings · 5 years

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Food and beverage journalist Dave Eckert shares some of his favorite recipes for grilling seafood

Grilled Red Fish from The Savoy at 21C

Serves: 4

Ingredients:

4 each 8 oz. portions of Red Fish, Filet and de-boned 1 Green Zucchini 1 English Cucumber 1 Yellow Squash 1 Heirloom Tomato ¼ C Olive Oil Peach Juice Bird Eye Chili Rice Wine Vinegar Lime Juice Fish Sauce Soy Sauce Sugar Shaved Garlic Minced Ginger Salt Pepper

Directions:

Brush the fish with the olive oil and season with salt and pepper. Place on the grill to char the skin. Cook over hot burning coals and wood for about 6 minutes with the skin side down and then flip over for an additional 2 minutes or until the fish cooked to medium.

After brushing with olive oil and seasoning with salt and pepper, grill the Zucchini, Yellow Squash, and Corn over the burning wood and coals. For about 3 minutes on both sides of each vegetable.

Cut the grilled corn off the cob, cut the summer squashes in a large dice. Reserve for later.

To make the Peach Nuoc Cham, Mix the peach juice, lime juice, bird eye chili, vinegar, fish sauce, soy sauce, sugar, shaved garlic, and minced ginger into a sauce pan. Cook over medium heat and simmer for 5 minutes and chill immediately.

Arrange the plate with the grilled vegetables and the fish on top, pour the Peach Nuoc Cham onto the plate for the vegetables and fish to soak up.

From Tavernonna: Grilled Octopus with olive potato salad, and whipped ‘ndjua and celery leaf

Ingredients:

Octopus cooking liquid 2 ea cloves garlic chopped 4 ea Calabrian chili chopped 4 oz olive oil 1 cup red wine 1 small can diced tomato 1 ea wine cork 1 gal water 1 ea 4-6 lb Spanish octopus

Directions:

Toast the garlic and chills in olive oil until caramelized then deglaze with the red wine and add rest of ingredients bring to boil and simmer. Dip the octopus tentacles in and out of the liquid 7 times to allow them to start to curl up. Then put in the liquid and add a plate or something to weigh down the octopus and let simmer for 35-40 minutes. When you done take out and let cool.

Potato salad

Ingredients: 1 lb fingerling potatoes cooked and sliced 12 ea of your favorite olives ¼ cup garlic aioli 1 oz chopped chives or green onion 1 oz lemon juice 1 oz evoo (the good Stuff)

Directions:

Mix together and season with salt and pepper

Whipped ‘ndjua

Ingredients: 2 oz ‘ndjua 2 oz olive oil 1 oz sherry vinegar

Directions:

Put in food processor until smooth 2-3 min.

To finish toss the tentacles of the octopus with evoo and grill to heat and add a little char to it. Spread out the ‘ndjua, place the potato salad in the center, wrap the octopus around and garnish with the light colored celery leaves

Grilled prawns fra diavolo with cucumber salsa verde

Chili marinade

2 oz. calabrian chili

2 oz. guajillo chili toasted and soaked in water with seeds removed

1 ea. garlic clove

1 oz. honey

1 oz. evoo

Directions:

Blend all ingredients with enough water from guajillo chili to puree and smooth

Cucumber salsa verde

½ cucumber very small dice .25 fennel head very small dice 2 leaves mint chopped 3 table parsley chopped .5 oz. lemon juice 1 oz. evoo

Directions:

Mix all ingredients together and season with salt and pepper

Peel 12 head on prawns making sure to leave the head on and devein

Cover with chili paste and let set for 12 -24 hours

To cook – put on grill and season with salt and pepper gently cook thru.

Then plate with a small amount of salsa verde over each prawn and enjoy

From Ignite Woodfire Grill: Grilled Yellow Fin Tuna on Kimchi Fried Rice

Ingredients:

6 oz portion yellow fin tuna 1/4 lb slab bacon diced rendered 1 clove garlic minced 3/4 c chopped napa kimchi 1 c cooked long grain rice preferably day old 1/2 cup scallion 1/4 cup cilantro 1oz sesame oil 1/12-2oz soy sauce

Directions:

In very hot pan add 2T neutral cooking oil (peanut/canola/vegetable), add rice and do not move the pan for 45-60 seconds to achieve a socarrat (crisping of the rice), add garlic to rice and toss cooking a nother minute, add sesame oil, soy sc, toss with wooden spoon as rice will begin to stick after the sesame oil is added to pan. fold in kimchee, cilantro and half the scallions, cooking another minute. garnish with remaining scallions.

For the tuna over high heat oil and season the fish, searing 2-3 min on each side, slice against the grain on the bias finish with flake salt, piment espellet.

More recipes:

Click here to add your name to the list.

from FOX 4 Kansas City WDAF-TV | News, Weather, Sports https://fox4kc.com/2019/08/05/food-and-beverage-journalist-dave-eckert-shares-some-of-his-favorite-recipes-for-grilling-seafood/

from Kansas City Happenings https://kansascityhappenings.wordpress.com/2019/08/05/food-and-beverage-journalist-dave-eckert-shares-some-of-his-favorite-recipes-for-grilling-seafood/

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ciaraodoherty · 7 years

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Last night I went to Baffi Pizzeria in Poole. Baffi is a local pizza chain here on the south coast with loads of restaurants in the Bournemouth and Poole area! Myself and some of the Bournemouth Bloggers got invited to taste some of their food at their new restaurant in Poole.

I had never been to Baffi before. I’ve had a few friends in the past say that it was really good and even my film teacher said ‘oh wow! yeah I went to my local one the other day and the food was great! your gonna love it’ (I swear my film teacher knows pretty much everything about me 😂). So when I got the email through the other week that a bunch of us were going down to the new restaurant I replied within seconds out of excitement!

The new restaurant is on the high street in Poole and to be honest I did get slightly lost on the night! I mean I barely ever go to Poole as its a bit further away from me than Bournemouth and also it was pitch black outside, but anyway, its on the High Street not too far up if you are coming from the Quay.

The staff were really friendly and helpful in their and more than happy for us to take loads of photos! They even posed for a few of us with their pizza creation!

Baffi offer a range of starters and a massive range of authentic Italian Pizzas and we were lucky enough to try a large range of them!

There is something for everyone in the starters ranging from garlic bread to different types of salami to meatballs to prawns to cheese. We were able to try a large number of these starters and let me tell you, they were delicious!

For our starters we had a platter of 3 different salami meats (which were delicious!), the heritage tomatoes, mozzarella, basil, olive oil and aged balsamic (which was also very delicious!), wood fired prawns cooked in chilli, garlic and olive oil (some very tasty prawns!) and (my favourite) spicy pork and fennel meatballs, tomato sauce, parmesan and basil served with wood fired bread.

Baffi also have a list of 14 different pizzas on their menu and they have a special everyday, therefore there will be something for everyone! We were lucky enough to try 6 off the menu and the special on the day which was a Bolognese pizza.

Ndjua, peppers, provolone, tomato, mozzarella, parmesan & basil – £11

I think my favourite pizza that we tried was the Nduja (spicy Italian sausage) with peppers, provolone (a mild semi-hard Italian cheese), tomato, mozzarella, parmesan and basil. I love peppers on pizza! They remind me of when I used to make pizzas with my Dad and we would always put peppers on them! I managed to nab 2 slices of this one!

Spicy pork & fennel meatballs, tomato, mozzarella, parmesan & basil – £9.50

I think a close second was the spicy pork and fennel meatballs, tomato mozzarella, parmesan and basil pizza. Like I said, the meatballs as the starter were delicious, so having these on a pizza was an incredible thing! I loved this pizza and I would totally get this again!

guanciale, caramelised onion, gorgonzola, tomato, mozzarella, parmesan & basil – £11.50

We also got to try the Guanciale (Italian pork), caramelised onions, gorgonzola, tomato, mozzarella, parmesan and basil. I love caramelised onions! They taste incredible! However, I didn’t realise that I didn’t like the cheese gorgonzola, so if I were to have this again, I would probably ask to take the gorgonzola as this overpowered the pizza for me personally. However, every other bit of this pizza was delicious and would definitely eat this again!

bresaola, rocket, tomato, mozzarella, parmesan & basil – £12

A firm favourite among us bloggers was the Bresaola (air-dried salted beef), rocket, tomato, mozzarella, parmesan and basil. This is loaded with yummy things and let me tell you, it was yummy! I don’t think I’ve ever had beef on a pizza, so it was nice to try something new!

portobello mushrooms, prosciutto cotto, provolone, truffle oil, mozzarella, parmesan & basil – £9

We also got to try the portobello mushrooms, prosciutto cotto (cooked ham), provolone (a mild semi-hard italian cheese), truffle oil, mozzarella, parmesan and basil. I don’t think I’ve ever had a pizza without a tomato base so this was a new experience for me. This was a very cheesy pizza, but it was actually really nice.

Can we just all point out that these pizzas are soon Instagram worthy! They look so good and they tasted good too!

I had such a lovely evening at Baffi, and as you can probably tell, the food was delicious! I can’t wait to come back and try more!

If you would like to see the evening in vlog form it will be in next weeks weekly vlog which will be up on my YouTube channel at 6pm on Wednesday!

Thanks so much to Baffi for the lovely evening and the food! Another thank you to Bournemouth Bloggers for inviting me and also a massive thank you to Emma for organising the evening!

Here is my post on last night at @baffipizzeria with @bmthbloggers Last night I went to Baffi Pizzeria in Poole. Baffi is a local pizza chain here on the south coast with loads of restaurants in the Bournemouth and Poole area!

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