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"EAT UP, WE'RE GOIN' ON DIETS.
TOMORROW WE'RE GONNA HAVE SANGWICHES."
Paulie, in the joint. Goodfellas, 1990
So, i'm lazy!?! So it took me four months to come up with a recipe for ya!?! So what!!! Be happy with what you get! Everybody's been noodgin' me for recipes. Hey, i'm busy!! The History Channel's been good lately. Don't worry WHEN you get the recipe, just be glad that HIS EXCELLENCY OF CULINARY EXECUTION has decided to share his cooking joys with you! As I said, i've been busy lately so you ain't gonna get anything too deep but, as usual, it will be delicious. And, you could use my recipes to get laid. Food, sex and music, it's all the same to me. It's all oneness with Manitobaness!
1) SANGWICH NUMERO UNO
So, i'm sitting in my bar, MANITOBA'S, 99 Avenue B (between 6th & 7th streets.), 212 / 982-2511 open 7 days a week, 4pm to 4am, Happy Hour 4pm to 8pm, and my friends, Simona and Pam are there to help me design the bar t-shirts (for that ladies touch). There I am with the ladies discussin' the details when suddenly I whipped out my sangwich.
"Ooh," purred Pam. "Wow," chimed Simona, "that looks good!" T-shirt talk ceased. "OH my God, that is delicious," cried Simona after opening wide and diving into my special dinner sangwich. Finally Pam, after struggling to negotiate her dainty little mouth around my ridiculously oversized sangwich managed to gnaw off a couple of small morsels (you did know we were talkin' about food here, didn't you???) and cooed her approval. These girls were oozing with joy over the taste of my sangwich. "What is that," they demanded! "We must have it. Where can it be bought?" The answer......Russo's on Eas 11th between 1st and 2nd avenues, closer to 1st. That is where Manitoba himself buys his mozzarella.
HERE IS THE SANGWEEEECH RECIPE:
*crusty wide (not baguette) semolina italian bread
*1 lb smoked mozzarella
*oil cured sun-dried tomatoes
*pepperoncini, fresh or in the jar
*high quality extra virgin olive oil
1) slice bread lengthwise
2) pull out useless white dough
3) put smoked mozz in the microwave for 1 min. it will wake up the milkiness
4) slice mozz 1/4" to 1/ 2" thick or thin to taste. however you like your mozz
5) spread out sun-dried tomatoes evenly. 1/4 lb. should be enough
6) filet pepperonconi; get rid of seeds, stem and vinegar
7) spread on sangwich (same way as sun-dried toms).
8) drizzle with the olive oil
9) DIG IT, BABY!
See ya next month (Yeah right!),