THE GODFATHER : - Spaghetti Sauce Recipe

You may well have gathered by now that I do like the odd gangster film, but then again who doesn't?  So I think it is about time that I blog the spaghetti sauce recipe from the ultimate gangster movie of all time, The Godfather. So why not sit down with your mates and try this recipe whilst watching the film, now that's an offer you can't refuse!


Ingredients

2 tablespoons olive oil

3 garlic cloves, chopped

2 (28 ounce) cans tomatoes (whole, crushed or chopped)

2 (6 ounce) cans tomato paste

3 Italian sausages, grilled and sliced

1 lb meatball, cooked (use your favorite recipe)

red wine, just a splash

1/4 cup sugar (or to taste)

How to cook it

1.  Heat the oil over medium heat in a large pot
2.  Add garlic and cook for a few minutes. Do not let the garlic burn.
3.  Add tomatoes and tomato paste. Cook for about 5 minutes, stirring continuously so that a relatively smooth consistence is reached.
4.  Add sausages and meatballs and stir until the meat is coated.
5.  Add a splash of red wine, then the sugar according to taste.
6.  Reduce heat to medium-low and let simmer for a minimum of 20 minutes, stirring occasionally to prevent scorching.
7.  Serve by ladling over cooked pasta.


Why not watch Clemenza showing Michael how its done?

DONNIE BRASCO : - Coq au Vin

How about trying Lefty Ruggiero's , (seen here on the right as portrayed by Al Pacino) homemade Coq au Vin, delicious and if it is good enough for a made man like Lefty it is good enough for me.  Based upon a real life FBI undercover operation lead by the title lead Donnie Brasco real name Joe Pistone played by Jonny Depp this is one of my all time favourite films, but then I do like gangstar movies.  Something else I enjoy is good food and Coq au Vin is certainly that.  So why not try the recipe below from Dave Watts who is head chef at the Cotswold House Hotel.


Ingredients

10 x free range chicken legs
750ml red wine (you do not need a wine that is really expensive but just one that you like and would drink, my choice is a good Merlot or Cabernet Sauvignon)
50ml rapeseed oil or olive oil
1 x onion
1 x medium sized carrot
2 x sticks celery
2 x sprigs of thyme
2 x bay leaves
2 x cloves of garlic
1 x Tbsp of Tomato puree
750ml brown chicken stock
100g seasoned plain flour
200g button or chestnut mushrooms (cut into quarters)
200g smoked bacon lardons
2 x pinch of salt
1 x bunch of curly parsley
Grind of fresh black pepper

How to cook it

1.  Place your frying pan on a medium heat and add the oil.

2.  Peel and dice the onion, carrot and celery to a similar size, place them into the pan and sweat until they're soft and have no colour. This will take around 10 minutes.

3.  Once soft, add the garlic, thyme and bay leaves, stir and then add the wine. Leave this mix to cool to room temperature and then add your raw chicken legs. Cover and place into a fridge for a minimum of 4 hours or overnight if possible.

4.  Pre heat an oven to 140°C. After the chicken has marinated, remove from the wine and pat dry with a paper towel. Dip them into your seasoned flour and pat off any excess flour.

5.  Place a large frying pan on a high heat, put a little oil into the pan and add the floured chicken legs.

6.  Colour well on both sides then remove onto a draining tray, empty out any excess fat from the pan and repeat with more legs until all have been coloured. Once all of the chicken has been coloured, add the tomato paste to the empty pan, and stir for a minute (be careful not to burn the puree). While Al Pacino uses a can of tomatoes, it’s really not necessary and tomato paste gives a much more authentic flavour...

7.  After a minute add the wine, veg and herbs from the marinade to the pan and bring to the boil.

8.  Put the chicken legs into an oven proof dish adding the boiled wine and chicken stock, stir well. Cover with a tight fitting lid, place into the oven for 2 hours.

9.  After 2 hours fry your bacon lardons until they are golden brown, remove them from the pan with a slotted spoon and reserve on a plate. Add your quartered mushrooms to the same pan and fry on a high heat until they are slightly coloured on the edges, remove from the pan again with a slotted spoon and keep aside with your lardons.

10. Remove the dish from the oven and place the mushrooms and lardons onto the surface, return to the oven and cook for a further 20-30 minutes.

11. Roughly chop the parsley, remove the dish from the oven and season to taste with a little salt and fresh black pepper, sprinkle with the parsley and serve with boiled potatoes, (but I personally prefer roast potatoes) and chunks of crusty bread.

Now watch Lefty show Donie how to cook the perfect Coq au Vin.

GOODFELLAS : - Goodfellas Meatball Recipe

Here it is, the recipe you have all been waiting for the Goodfellas Meatball feast.  So get your mates around and indulge yourselves.

The below recipe serves 6 people

Ingredients:
• 1 1/2 pounds ground beef + 1/2 pound ground pork or 1 pound ground beef + 3/4 pound ground veal + 1/4 pound ground pork (see Notes, below)
• 2 eggs
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh basil
• 1/4 cup chopped white or brown onions or shallots
• 3 cloves garlic, chopped fine
• 1/4 cup grated fresh Romano or Parmesan cheese
• 1/2 cup dried, seasoned bread crumbs
• 1/2 teaspoon each salt and pepper (to taste)
• 2 tablespoons chopped canned tomatoes, tomato sauce, or Basic Tomato Sauce (optional)
• 3 tablespoons olive oil (or more if needed)
Combine ground meats in a large bowl and mix together well with your hands. Add in eggs one at a time, mixing after each addition. Add in all other ingredients except tomatoes or sauce and olive oil, and combine to form a mixture that is soft but still sticks together. If meatballs are too hard or dry, add chopped tomatoes or sauce.
Heat olive oil in frying pan. Place a small bowl of water and a plate near meatball mixture. While oil is heating, roll approximately 3 tablespoons of meatball mixture at a time into walnut-size balls in palm of your hand, adding a small amount of water if they don't roll well. Place each completed ball on the plate. Continue forming until all meatballs are done (you can place them on top of each other like a tower). Test the oil temperature — a drop of water should sizzle when it hits the oil. Fry meatballs in batches, turning until browned on all sides and cooked through. Drain on paper towels. Can be served plain, as main dish in any tomato sauce, or on an Italian roll with Parmesan, provolone, or mozzarella as a sandwich, or sliced and put on pizza.


And here is a taster of the film for all of you who have not yet seen the film.





Read more: Henry Hill Meatballs - Goodfellas Meatball Video and Recipe - Esquire http://www.esquire.com/blogs/food-for-men/henry-hill-meatballs-061312#ixzz2M7ze2OWK - See more at: http://www.esquire.com/blogs/food-for-men/henry-hill-meatballs-061312#sthash.AApcheQg.dpuf

Coming soon probably the ultimate recipe for Meatballs and Pasta from the ultimate gangster movie.  Yes thats right its Goodfellas.  Ever wanted to feel like a mobster, well eat this whilst watching this masterpiece and immerse yourself in everything Cosa Nostra.