Aunt Mary's Cafe
In Oakland, CA
Featured on Diners, Drive Ins, and Dives.
Showcased their shrimp and grits
Sunday, February 26, 2012
Jeff's Homemade Hot Giardiniera
Homemade Hot Giardiniera
Recipe courtesy Jeff Mauro
Prep Time:20 min
Inactive Prep Time:16 hr 0 min
Cook Time: --
Level: Easy
Serves: 3 to 4 cups
Ingredients
1/4 cup table salt
1 cup small-diced carrots
1 cup tiny cauliflower florets
4 to 8 serrano peppers, sliced (depending on heat level desired)
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, diced small
2 cups canola oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
Directions
Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.
Goes well with fried meatball sandwich
From Food Network
Recipe courtesy Jeff Mauro
Prep Time:20 min
Inactive Prep Time:16 hr 0 min
Cook Time: --
Level: Easy
Serves: 3 to 4 cups
Ingredients
1/4 cup table salt
1 cup small-diced carrots
1 cup tiny cauliflower florets
4 to 8 serrano peppers, sliced (depending on heat level desired)
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, diced small
2 cups canola oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
Directions
Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.
Goes well with fried meatball sandwich
From Food Network
Fried Meatball Sandwich with Giardiniera
Fried Meatball Sandwich with Giardiniera
Recipe courtesy Jeff Mauro
Prep Time:25 min
Inactive Prep Time:16 hr 0 min
Cook Time:20 min
Level: Easy
Serves: 4 servings (plus sixteen 4-ounce meatballs for freezing)
Jeff's Homemade Hot Giardiniera adds heat and zip to this meaty sandwich.
Ingredients
Meatballs:
5 large eggs
1 1/2 cups grated Pecorino Romano
1 cup fresh parsley leaves, chopped
2 cloves garlic, minced
Salt and freshly cracked black pepper
3 pounds ground chuck
1 pound ground pork
1 pound ground veal (if you don't like veal, just use more beef)
1 cup panko breadcrumbs
Olive oil, for frying
Sandwich Build:
8 slices provolone
4 ciabatta buns, split
1 jar your favorite marinara sauce, warmed
1 jar roasted red peppers, sliced into strips
1 cup Homemade Hot Giardiniera, roughly chopped (or store-bought)
Directions
For the meatballs: Preheat the oven to broil.
In a large mixing bowl, whisk together the eggs, Romano, parsley, garlic, and some salt and pepper until it is all incorporated.
Add in the ground meats and breadcrumbs and, using your God-given hands, get after it and mix away. Do not overwork the meat or it will turn "meat-loafy." You want it loose and supple.
Using your hands again, make 4 loose patties to match the size of your bread. (The mixture will form at least 10 patties, depending on how big your buns are. But I like to make some patties for sandwiches and then roll the rest to make meatballs, which I then freeze so I have meatballs at the ready.)
Heat some oil in a large, heavy-bottomed cast-iron pan (or use a griddle pan) over medium heat. In batches, fry the patties until golden brown, 4 to 5 minutes per side.
For the sandwich build: Place 1 slice of cheese on each side of the buns and broil in the oven until the cheese is brown and bubbly, 1 to 2 minutes, but keep watch!
On the cheesy buns, add the patties, spoon over some marinara, top with some pepper slices and pile on some giardiniera. Then eat the hell out of them.
Serve with more marinara sauce on the side.
From Food Network
From Danny's Deli as seen on Sandwich King
From the restaurant:
Ground Chuck
Ground Pork
Eggs (1 per pound)
fresh garlic
old bread soaked in water
parmesan/romano cheese blend
parsley
shape to size of bread (sorta a rectangular patty)
Fry
Recipe courtesy Jeff Mauro
Prep Time:25 min
Inactive Prep Time:16 hr 0 min
Cook Time:20 min
Level: Easy
Serves: 4 servings (plus sixteen 4-ounce meatballs for freezing)
Jeff's Homemade Hot Giardiniera adds heat and zip to this meaty sandwich.
Ingredients
Meatballs:
5 large eggs
1 1/2 cups grated Pecorino Romano
1 cup fresh parsley leaves, chopped
2 cloves garlic, minced
Salt and freshly cracked black pepper
3 pounds ground chuck
1 pound ground pork
1 pound ground veal (if you don't like veal, just use more beef)
1 cup panko breadcrumbs
Olive oil, for frying
Sandwich Build:
8 slices provolone
4 ciabatta buns, split
1 jar your favorite marinara sauce, warmed
1 jar roasted red peppers, sliced into strips
1 cup Homemade Hot Giardiniera, roughly chopped (or store-bought)
Directions
For the meatballs: Preheat the oven to broil.
In a large mixing bowl, whisk together the eggs, Romano, parsley, garlic, and some salt and pepper until it is all incorporated.
Add in the ground meats and breadcrumbs and, using your God-given hands, get after it and mix away. Do not overwork the meat or it will turn "meat-loafy." You want it loose and supple.
Using your hands again, make 4 loose patties to match the size of your bread. (The mixture will form at least 10 patties, depending on how big your buns are. But I like to make some patties for sandwiches and then roll the rest to make meatballs, which I then freeze so I have meatballs at the ready.)
Heat some oil in a large, heavy-bottomed cast-iron pan (or use a griddle pan) over medium heat. In batches, fry the patties until golden brown, 4 to 5 minutes per side.
For the sandwich build: Place 1 slice of cheese on each side of the buns and broil in the oven until the cheese is brown and bubbly, 1 to 2 minutes, but keep watch!
On the cheesy buns, add the patties, spoon over some marinara, top with some pepper slices and pile on some giardiniera. Then eat the hell out of them.
Serve with more marinara sauce on the side.
From Food Network
From Danny's Deli as seen on Sandwich King
From the restaurant:
Ground Chuck
Ground Pork
Eggs (1 per pound)
fresh garlic
old bread soaked in water
parmesan/romano cheese blend
parsley
shape to size of bread (sorta a rectangular patty)
Fry
Italian Chopped Salad
Italian Chopped Salad
Recipe courtesy Jeff Mauro
Prep Time:15 min
Inactive Prep Time: -- Cook Time:15 min
Level: Easy
Serves: 6 to 8 servings
Ingredients
Sweet Italian Dressing:
1/2 cup red wine vinegar
2 tablespoons honey
1 teaspoon dried Italian seasoning
2 cloves garlic, smashed and chopped
Salt and freshly cracked black pepper
1/2 cup olive oil
Salad:
1 pound bacon
2 cups ditalini pasta, cooked al dente and cooled
1 cup crumbled gorgonzola
2 hearts romaine, chopped
1/4 small head red cabbage, chopped
1/4 head iceberg, chopped
1 to 2 large tomatoes, chopped
1/2 small red onion, minced
Directions
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
For the dressing: Place the vinegar, honey, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more oil if you want it less acidic.
For the salad: Lay out the bacon in rows on the prepared baking sheet. Place in the oven on the upper rack and cook until crisp, 10 to 15 minutes. Once it is nice and crispy, chop it up for your salad.
In a large bowl, combine the bacon, pasta, gorgonzola, romaine, cabbage, iceberg, tomatoes and red onions. Add the dressing and toss together until all is well coated. Taste and adjust the seasoning.
From Food Network
Recipe courtesy Jeff Mauro
Prep Time:15 min
Inactive Prep Time: -- Cook Time:15 min
Level: Easy
Serves: 6 to 8 servings
Ingredients
Sweet Italian Dressing:
1/2 cup red wine vinegar
2 tablespoons honey
1 teaspoon dried Italian seasoning
2 cloves garlic, smashed and chopped
Salt and freshly cracked black pepper
1/2 cup olive oil
Salad:
1 pound bacon
2 cups ditalini pasta, cooked al dente and cooled
1 cup crumbled gorgonzola
2 hearts romaine, chopped
1/4 small head red cabbage, chopped
1/4 head iceberg, chopped
1 to 2 large tomatoes, chopped
1/2 small red onion, minced
Directions
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
For the dressing: Place the vinegar, honey, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more oil if you want it less acidic.
For the salad: Lay out the bacon in rows on the prepared baking sheet. Place in the oven on the upper rack and cook until crisp, 10 to 15 minutes. Once it is nice and crispy, chop it up for your salad.
In a large bowl, combine the bacon, pasta, gorgonzola, romaine, cabbage, iceberg, tomatoes and red onions. Add the dressing and toss together until all is well coated. Taste and adjust the seasoning.
From Food Network
Roasted Tomato Bisque
Roasted Tomato Bisque
Recipe courtesy Jeff Mauro
Prep Time:15 min
Inactive Prep Time: -- Cook Time:50 min
Level: Easy
Serves: 4 servings
Ingredients
Two 28-ounce cans whole tomatoes, drained of their juices
1 tablespoon olive oil
1 tablespoon light brown sugar
4 carrots, peeled and chopped
2 shallots, quartered
Salt and freshly cracked black pepper
3 tablespoons unsalted butter
1/2 teaspoon crushed red pepper
2 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons dry sherry
One 28-ounce can crushed tomatoes
1 to 2 cups chicken stock
1/4 cup heavy cream
Directions
Preheat the oven to 400 degrees F.
In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.
Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.
Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.
From Food Network
Recipe courtesy Jeff Mauro
Prep Time:15 min
Inactive Prep Time: -- Cook Time:50 min
Level: Easy
Serves: 4 servings
Ingredients
Two 28-ounce cans whole tomatoes, drained of their juices
1 tablespoon olive oil
1 tablespoon light brown sugar
4 carrots, peeled and chopped
2 shallots, quartered
Salt and freshly cracked black pepper
3 tablespoons unsalted butter
1/2 teaspoon crushed red pepper
2 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons dry sherry
One 28-ounce can crushed tomatoes
1 to 2 cups chicken stock
1/4 cup heavy cream
Directions
Preheat the oven to 400 degrees F.
In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.
Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.
Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.
From Food Network
Saturday, February 18, 2012
french bordeaux
Chateau Loudenne
2006
Medics
Lighter bodies. Went really well with duck with a peppercorn cream sauce at Le Zinc French Bistro in Noe Valley, San Francisco.
2006
Medics
Lighter bodies. Went really well with duck with a peppercorn cream sauce at Le Zinc French Bistro in Noe Valley, San Francisco.
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