Hot From The Kettle ®
“It’s all about love,” says Michael Mancino, of his restaurant, Tutti Vous.
Mancino, a Paterson native, and graduate of Montclair State University, has an extensive background in photography, but it was his passion for cooking that led him to open Tutti Vous, located at 348 Bloomfield Avenue in Montclair.
Last week the Meatball King of New Jersey, Johnny "Meatballs" vistied the Kettle Kitchen to teach us the secret to his famous Meatballs.
Between you, me and the blogosphere, the secret is: carmelized onions.
I didn't grow up with caramelized onions in my meatballs, but after enjoying a couple, it's a pretty good idea.
If you're in the mood for some meatballs, you could pick up a six pack of Johnny's Meatballs in Sunday Gravy at Corrado's. Or, if you'd like to make them yourself, watch the video to see how Johnny does it and follow the recipe below. Salute!
Enjoy the video:
Lou Palma's 2010 CapicolaOld homes are examples of inimitable craftsmanship and charm. Similarly, old world foods – specifically cured pork- are characterized by flavors of authenticity, uncommon tenderness, and a rich palate. More than this, old world food exhibits love.
But the artisanal approach to curing meat is not all Romance. There is an essential method. An unerring, mechanical, calculated, recipe to creating a masterpiece of cured pork.
I was lucky enough to learn how to create superb capicola from the gastro-mechanic himself, Lou Palma. If you’re the type of foodie to swoon at the sight of aged, cured pork hanging from your rafters, read on and follow these steps precisely, and watch the master at work in video that follows.
Thomas Ciszak, owner and executive chef of Chakra in Paramus prepares Fettuccine Carbonara with homemade Fettuccine and house cured Pancetta from Mangaliza.
Click here for the recipe.