By Steve Martorano
Has cooking ever stored a lifestyles? It certainly rescued Steve Martorano from the streets of South Philadelphia, and a nearly convinced result in detention center … or worse. Raised on Gram’s meatballs and Mom’s macaroni, Martorano realized at an early age that full-flavored nutrition made with loving arms used to be the one nutrients worthy consuming. And, incidentally, that’s macaroni and gravy, now not pasta and sauce, cuz. That’s simply how it is in Martorano’s world.
When it looked like the single destiny for a child from the local was once to force a truck or sign up for the mob, it was once this ardour for nutrition that encouraged Martorano to arrive for extra and begin his first “restaurant”—selling home made sandwiches he ready in his mother’s basement. those sandwiches, served up with a facet of Steve’s character, became out to be the recipe for achievement and commenced Martorano within the eating place business.
Eighteen years after starting the particularly well known Cafe Martorano in castle Lauderdale, Florida, Martorano now runs a complete of 4 winning eating places in Florida and Las Vegas, and has outfitted a faithful and ever-growing clientele—including a bevy of celebrities—who are greater than prepared to attend hours for a desk. during this own, humorous, delectable cookbook, the self-proclaimed “heavyweight champ of Italian-American cooking” deals us quite a lot of the dishes that experience made his eating places so well known. one of the book’s seventy-eight recipes, you’ll locate tried-and-true favorites like Martorano Meatballs, clean Mozzarella, filled sizzling Peppers, and Fried Galamad pink (known as calamari outdoors Philly), in addition to more recent fare like Grilled Octopus, Rice Balls, and Sunday red meat Gravy with Rigatoni (featuring braised pigs’ feet). And don’t worry—Martorano doesn't pass the cocktails or dessert! count on to take pleasure in Peanut Butter Cake with Peanut Butter Zabaglione, Cannoli Cream, Tuscan Lemonade, and Sicilian Mules. Steve Martorano’s It Ain’t Sauce, It’s Gravy provides the entire staples of scrumptious neighborhood-style convenience nutrients, served up within the author’s special, deliciously fun-loving style.
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Extra resources for It Ain't Sauce, It's Gravy: Macaroni, Homestyle Cheesesteaks, the Best Meatballs in the World, and How Food Saved My Life
Moreover, there were onetime start-up expenses, like carpentry, that inflated the cost. I expected the equation to improve during the second nine months. It only got worse, because in addition to replacing ten dead chickens, we shelled out $3,500 for that fence. At some point I stopped counting eggs and keeping receipts. It’s hard to earn back $3,500 in eggs. At Safeway prices, that’s almost 2,000 dozen. Of course, you can’t get fresher eggs. When you crack a homegrown egg next to a supermarket egg, the yolk is brighter and rounder.
A few days before Christmas, a raccoon got her claws on Sally, one of my favorite chickens, and gnawed all the feathers and skin from her back before she ran shrieking out of the bushes. You know what her back looked like? It looked like skinless chicken from the supermarket, pink and tender and raw. Epic amounts of bacitracin and hydrogen peroxide saved her life and she was outside again in a month, laying again in two. We decided we couldn’t let our chickens range around the yard anymore. Although the yard was secured by a tall wire fence, the sight of all those chickens drove the local predator population mad with bloodlust.
It’s not the end of the world—the pastries will still be delicious— but it’s messy and less than ideal. To avoid that, put the pastries in the freezer for 10 minutes before baking. Are these better, you might wonder, than Entenmann’s? Yes, they are better. Much, much better. But whether or not they are better enough to warrant the ordeal of making them is up for debate. Make it or buy it? Make it—at least (and probably only) once. Hassle: You will want to bludgeon yourself with your rolling pin about halfway through this project.