This is a collection of recipes from Teresa Lapetina Greco (Big Mamma), her daughter Elizabeth Greco Noviello (Mamaw), her grand daughter Marie Noviello Casazza and her great grand daughter-in-law.....Lee Casazza. My cookbook is now available in a hard cover and in Kindle on Amazon. If you live in the USA, you can order it now from my website. I will personally inscribe and sign the book for you, just leave instructions. www.leecasazzacooking.com. . . Buon appetito!
Delmonico Steaks are grilled 1½ to 2
inch rib-eye steaks. Don't marinade the steaks for more than 20
minutes because the bourbon will cook the steaks. You don't have to go to
Delmonico's Restaurant in New York City to have their famous steak and my
version of Delmonico Potatoes. To test steaks for doneness, use an instant-read thermometer. Medium-rare - 140 degrees F Medium - 155 degrees F Well-done - 165 degrees F
2 (8-oz) bone-in or boneless rib-eye steaks
Marinade for Steaks
3 T bourbon
1 clove garlic, minced 1 T extra-light olive oil
1 T honey
2 t Worcestershire sauce
Sea salt and freshly ground black pepper
Mix marinade ingredients together in a
Place steaks in a shallow bowl, fitted
with a top.
Pour marinade ingredients over steaks
and let marinade on your counter top for 20 minutes.
Turn the steaks over after 10 minutes.
½ stick unsalted butter,
½ t minced chives
½ t minced parsley
½ t minced thyme
¼ t minced rosemary
1 T lemon juice
½ small shallot, minced
Salt and freshly ground black pepper
Place all of the herb butter ingredients
in a small bowl and mix thoroughly.
Place on wax paper in a row and roll
into a log, twisting the ends closed.
Refrigerate until ready to use and then
cut a pat for each steak.
You can do this in the morning or a
couple of days before you grill the steaks.
The butter also freezes well for furture
If using a charcoal grill, prepare a
pile of coals on one side of the grill.
Sear the steaks over the hot coals for 2
minutes on each side.
Move them to the cooler side of the
grill and continue to cook for another 10 to 12 minutes.
Do not flip over again.
When done, place on a platter and cover
with aluminum foil for about 5 minutes.
Place the steaks on plates and pour the
accumulated juices over each.
Add a pat of Herb Butter on top of each
steak and serve.
originated in the famous Delmonico Hotel restaurant in lower Manhattan, New
York City, in the mid 19th century. I serve these potatoes with grilled
rib-eye steaks, sautéed mushrooms and Creamed Spinach.
5 to 6 medium size
potatoes, peeled and cut in half lengthwise
1 T (15 ml) extra-light
½ medium yellow onion,
2 cloves garlic, minced
3 T (45 ml) unsalted
2 T (30 ml) extra-light
½ cup (125 ml)
chicken stock or broth
¼ t (1 ml) grated nutmeg
Salt and freshly ground
¼ cup (60 ml) half &
½ cup (125 ml) grated
Parmigiano-Reggiano cheese, divided
In a food processor,
fitted with a coarse grater, shred the potatoes, or you can use a box grater
and grate the potatoes using the largest holes.
In a large skillet, sauté
the onion in the tablespoon of olive oil until soft, about 5 minutes.
Add the garlic and sauté
Spoon into a bowl and set
In the same skillet add
the butter and olive oil and cook the potatoes over medium heat for a few
minutes until a little golden; stirring often.
Preheat oven to 400 F (200
Add the onion and garlic
mixture to the potatoes and mix through.
Add the chicken stock and
nutmeg and cook another couple of minutes.
Season to taste with salt
Add the half & half
and half of the cheese and mix through.
Pour into a shallow baking
dish and sprinkle with the remaining cheese.
Bake for 30 minutes or
until golden brown and bubbly.
My husband's great grandfather, Louis
Casazza, started a fruit stand in New York City in the early 1890s. He later
expanded to a store and occasionally traveled to Italy to order merchandise. On
the 4th of July 1898, he, his daughter Rose and brother Giacomo were
passengers on the ship La Bourgogne. Early that morning it collided with the
British ship Cromartyshire in dense fog off of Sable Island, Nova Scotia,
Canada. He perished along with his daughter and brother. This tragedy occurred
14 years before the Titanic.
This hearty dish was introduced
to me by my mother-in-law, Marie Noviello Casazza.
Pollo alla Cacciatora in Italy
actually means “chicken of the hunter's wife”. When the hunter came home his wife
had a backyard chicken stew waiting for him but he would have hunted for a
rabbit, if he were successful. Cacciatore means “Hunter”. Chicken Cacciatore (with an e on the end), as it is
called in North America, is standard of Italian-American home cooking.
2 (28 oz/796 ml) cans whole peeled Italian tomatoes ¼ cup (60 ml) extra-light olive oil or grape seed oil
2 T (30 ml) unsalted butter
1 whole chicken, cut into 8 pieces, bones and skin left intact
1 ½ cups (375 ml) white or cremini mushrooms, wiped clean, trimmed and sliced
2 medium onions, cut in half and sliced 4 cloves garlic, minced
1 t (5 ml) red pepper flakes ½ cup (125 ml) dry red wine
3 T (45 ml) tomato paste
1 t (5 ml) freeze-dried or chopped fresh oregano
2 bay leaves
Salt and freshly ground black pepper
1 T (15 ml) chopped fresh basil
Freshly grated Parmigianno-Reggiano cheese
Pour tomatoes into a large bowl and hand-crush them, removing the hard center cores.
Alternatively, use an immersion blender to chop the tomatoes.
Heat oil and butter in a large heavy pot or Dutch oven over medium-high heat.
Season the chicken pieces with salt and pepper and brown them on both sides in two batches. Transfer to a platter and set aside. Add the mushrooms and onions; cook for 5 minutes.
Add the garlic and red pepper flakes and cook another minute.
Add the wine, crushed tomatoes, tomato paste, oregano, and bay leaves. Season to taste with salt
and pepper. Stir to combine and bring to a boil, then lower the heat and simmer 15 minutes.
Stir in the reserved chicken, cover and slowly simmer for 30 minutes, or until chicken is tender but
not falling off the bones.
While the chicken is cooking, make the polenta.
4 cups (1 litre) water
4 cups (1 litre) chicken stock
2 t (10 ml) sea salt
2 cups (500 ml) polenta or coarse yellow cornmeal
3 T (45 ml) unsalted butter
¼ cup (60 ml) freshly grated Parmigiano-Reggiano cheese Salt and freshly ground black pepper
In a large saucepan, bring the water and chicken stock to a boil, then add the sea salt.
Add the polenta to the saucepan in a gentle stream, whisking as you pour.
Reduce the heat and let the polenta simmer, whisking constantly for about one minute.
Reduce heat to the lowest setting and let simmer for about 20 minutes, stirring often to prevent it
Remove from stove, add the butter and grated Parmigiano cheese. Season to taste with salt and
Set aside to keep warm.
Add the fresh basil to the sauce. Spoon some polenta on plates, place 1 to 2 pieces of chicken on
top and spoon on some sauce. Serve with grated Parmigiano cheese at the table.