Johnny Meatballs On A Roll - On Location
Johnny Meatballs On A Roll - On Location
(May 23, 2011)
Franklin Lakes Animal Hospital
I was beginning to think that I was living in Seattle and not North Jersey with all of this rain we've been having. Saturday was yet another gloomy day--I guess fittingly so for the judgement day zombie arrival. But May 21st came and went and we all survived the rapture! Sunday morning started off iffy once again, but the rain held off all day for another great feast of serving meatballs (ova' here, ova' here!) in the great Garden State...
We were back in Franklin Lakes once again for our fourth event of the season at the Franklin Lakes Animal Hospital Adoption Day. This was quite a unique event for us. We like to do different things and this was certainly different. There seemed to be more dogs in attendance than people, but that was ok because everyone--man, woman, child, pet--loves Johnny's Meatballs!
Over 80 dogs and 30 cats (and some bunnies) needed homes, and the hospital held a festival of fun in their parking lot with vendors galore--mostly to cater to animals. I was there to cater to the hungry humans as the only food vendor. There was a guy on a guitar belting out Bruce Springsteen classics, GiGi and my clown friends joined in from Maria's Party Planning, and there were lots of stands with volunteers seeking support including 4 Legged Soldiers (military working dogs) and The Last Resort rescue shelter. The "Poop Scoop Troop" (they make your dog's business their business) was there too, along with surprise visits by Scooby Doo and even Santa Claus!
Everyone who adopted a pet got a meatball sandwich on me. I was so honored to be invited and participate, that was the least I could do. What a great time had by all! We dished out lots of balls but most importantly, lots of pets got new homes!
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"Conchiglie & Beef In A Mushroom Cream Sauce"
I made a dish over the weekend which is sort of my take on a Beef Stroganoff, and I got several recipe requests when I posted the pictures on facebook. So here's how it's done...
In a deep pot, sauté two diced yellow onions in butter and olive oil, sprinkling in some salt and sugar on top after a few moments. After about seven minutes total, add in one cup of diced baby portobello mushrooms. Once the onions and mushrooms are soft (about four more minutes), use a wooden spoon and move everything towards the outer perimeter of the pot, creating a space in the center. In that space, add in a pound of 80/20 ground chuck (breaking it up with your spoon) and allow it to brown, then stir the mushrooms and onions into the meat. Pour two cans of organic beef broth on top and half a cup of marsala wine (or you can also use white wine), and a few splashes of worcestershire sauce. Cover the pot with a lid and leave it on medium flame for about twenty minutes.
The next step is to scoop everything out using a slotted spoon into a casserole dish, leaving the liquid behind. Now we are going to thicken the liquid up by simply whisking in a bit of flour...then slowly add in a quart of light cream, two tablespoons of sour cream and a cup of shredded mozzarella. (You can use any cheese here--sometimes, I use monteray jack or sharp cheddar or provolone.) Sprinkle in a dash of nutmeg, salt, pepper and parsley and then pour the sauce on top of the beef, onions and mushrooms in the casserole pan.
Now just boil water and cook up a pound of Rienzi conchiglie pasta (or any similar shell macaroni) until aldente. I wouldn't suggest any other cuts except for maybe rigatoni. Strain and incorporate the pasta into the casserole, stirring well to coat all the shells and mixing everything together. Top with a bit more shredded mozzarella and finish in the oven for ten minutes until melted! Pairs nicely with a fresh cucumber and tomato salad.
In a deep pot, sauté two diced yellow onions in butter and olive oil, sprinkling in some salt and sugar on top after a few moments. After about seven minutes total, add in one cup of diced baby portobello mushrooms. Once the onions and mushrooms are soft (about four more minutes), use a wooden spoon and move everything towards the outer perimeter of the pot, creating a space in the center. In that space, add in a pound of 80/20 ground chuck (breaking it up with your spoon) and allow it to brown, then stir the mushrooms and onions into the meat. Pour two cans of organic beef broth on top and half a cup of marsala wine (or you can also use white wine), and a few splashes of worcestershire sauce. Cover the pot with a lid and leave it on medium flame for about twenty minutes.
The next step is to scoop everything out using a slotted spoon into a casserole dish, leaving the liquid behind. Now we are going to thicken the liquid up by simply whisking in a bit of flour...then slowly add in a quart of light cream, two tablespoons of sour cream and a cup of shredded mozzarella. (You can use any cheese here--sometimes, I use monteray jack or sharp cheddar or provolone.) Sprinkle in a dash of nutmeg, salt, pepper and parsley and then pour the sauce on top of the beef, onions and mushrooms in the casserole pan.
Now just boil water and cook up a pound of Rienzi conchiglie pasta (or any similar shell macaroni) until aldente. I wouldn't suggest any other cuts except for maybe rigatoni. Strain and incorporate the pasta into the casserole, stirring well to coat all the shells and mixing everything together. Top with a bit more shredded mozzarella and finish in the oven for ten minutes until melted! Pairs nicely with a fresh cucumber and tomato salad.
One final thing...My wife and I would like to thank all of our new friends down under for watching "My Big Friggin' Wedding," which is currently airing for the first time on Australia - Channel 7. Keep rockin' and rollin' mates! Enjoy the show!!!!
DISCLAIMER: Posts published in i-Italy are intended to stimulate a debate in the Italian and Italian-American Community and sometimes deal with controversial issues. The Editors are not responsible for, nor necessarily in agreement with the views presented by individual contributors.
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