A view of the Holidays from Suo Tutto Mangiare!

Here's some pictures from the Holiday, from my family! Hope Everyone stays safe for the New Year! May we all be blessed with Health, Wealth & Happiness!!!

-Freddy

Lemon Shrimp with Feta Cheese & Parsley

This is a simple but great tasting dish that I got from Mrs. A, After baking cookies and Zopf ( Swiss Braided Bread) bread all day for the Holidays. Mrs. A gave me the recipe for this dish. It was simple to put together with only a few ingredients and 40 minutes you can make this too!!! I hope you enjoy! You know that I always encourage to make these recipes your own, maybe a nice suggestion would be to add a small amount of red pepper flakes to this recipe for some heat, but be careful the longer they sit in the sauce the hotter it will be!!!

Lemon Shrimp with Feta Cheese & Parsley

Simple and Great tasting dish!!! You will need about 20 minutes in prep time and 40 minutes to cook this dish. So prepare accordingly.

Recipe Ingredients:

- 6-8 Plum Tomatoes
- 1/2 of a Large Lemon
- Freshly Chopped Parsley
- Salt & Pep
- 2 Cups of Feta Cheese
- 1/2 Cup of Olive Oil
- 25 De-tailed and De-veined Shrimp

Lemon Shrimp with Feta Cheese & Parsley

In a large baking dish place 1/2 cup of Olive Oil, 6-8 quartered Plum Tomatoes. Cut each into 4 parts placing everything in the dish. Salt & Pep the dish evenly and place on 415 for 20 minutes. While the first stage is done you can chop your parsley, get your lemon and Feta cheese ready. As well as the shrimp. After the Olive oil and tomatoes have been in for 20 minutes take the dish out add your half of lemon squeezed into the dish, your shrimp, Feta Cheese and Parsley. Then set the Oven for 415 for another 10 Minutes and place back in the Oven.

Finished Dish looking GREAT!

After taking out let cool for 5 minutes and serve with bread for dipping. You will see this dish has plenty of delicious juice and will be enjoyed with bread or over pasta! MANGA!!!

FINISHED PRODUCT:

BELLA!!

Another Successful evening, what an end to a perfect day. Spending the day baking and cooking, It can't get much better than that! The best thing though about the whole day was just enjoying the company that I had, laughing and learning! That's what life is all about! I hope you enjoy!....& Don't forget that ITS ALL TO EAT!!!! SUO TUTTO MANGIARE!!! FROM MY FAMIGLIA TO YOURS!!!

- freddy

Veggie & Meat Lovers STROMBOLI'S!!!

End Result! Bella!

Another cold December day... Nothing like getting in the kitchen tossing some dough around and making another great Italian Classic, THE STROMBOLI! This is my grandma's recipe and it starts with good dough. To make the best dough you need to make it the day before and let sit covered over night in the fridge. Don't be intimated by making your own dough. Although it may seem tough at first, its like anything in life, it becomes easier the more you do it! So don't be discouraged! We choose to make a Meat Lovers and a Veggie Stromboli, you can add or take away from this recipe and truly make your own variation! That's what its all about taking food to the next level and that level is YOURS! Great memories & great food lay ahead all you have to do is pick up some ingredients and get on your own journey!!! I am just here to help you discover that! I hope you enjoy!

Dough

Veggie & Meat Lovers Stromboli

Again, like I said you need to let the dough sit for the night, so keep that in mind before you start. If you don't have the time then you can make it before hand, but let sit atleast 2-4 hours to let the dough rise before cooking.

Recipe Ingredients:

For Homemade Dough:

- 4 cups of unbleached flour
- 2 cups of Warm water
- Packet of Baking Yeast
- 2 tbs of E.V.O

Dough

For  Stromboli Fillings:

- 2 Green Peppers
- 1 Chopped Onion
- 1 lb. of Ham
- 1 lb of Pepperoni
- 1/2 lb. Mushrooms
- 2 lb of Mozzarella Cheese

For Dipping Sauce:

- 2 cans of 8oz tomato paste
- Fresh Basil
- 2-4 Cloves of Garlic
- 1/2 Onion
- 1/4 cup of Sugar
- Salt & Pep

Stromboli Dough

Veggies & Sweet Dipping Sauce

Start off with a large bowl, I always use a small amount of Olive Oil and rub my hands with it, this helps with handling the dough and not letting it stick to your hands. The first thing you need to do is add your 4 cups of unbleached flour into the bowl, then add your 2 tbs of Olive Oil, a packer of yeast and mix this all together. Then start to slowly add your warm water into the Bowl and mix with your hands until it begins to clump together and can be pulled of the side. Meade with your hands and continue to add water or flour to the mixture until your dough begins to form. By the end of this process your should be able to mold the dough and have it become a soft ball that is one single shape and consistency. Do not be afraid to add more flour to the dough to make it easier to handle. Once the dough is finished place in center of bowl in a small round ball, cover with plastic wrap or foil and let sit overnight in the fridge. This process allows the yeast to react with the flour and water and rise into a fluffy dough, good for Sicilian Pizza, Calzones & Stromboli.

Veggies

Veggie's

 For the Veggie Stromboli we decided on Green Pepper & Onions for the filling. I started by chopping a half onion very fine, as well as a 1/2 lb of Mushrooms & Juliane a whole Green Pepper, then added them in a pan with 2 tbs of Olive Oil, I covered the pan and let sit for 10-15 minutes on medium-low heat. Stir occasionally until the veggies become soft and browned. Then bring to low heat and let sit before handling.

Step 1: Add Fillings

Step 2: Fold & Pinch

Step 3: Top to Bottom

Meat Lover's

For the Meat Lover we decided on Ham & Pepperoni, very simply bought some pepperoni sliced and some Black Forest Ham to place in the dough. Like a have said before, try something new add your favorite pizza toppings or whatever you want to this dish. Make it your own!

Step 1: Add Fillings

Step 2: Fold & Pinch

Step 3: Fold top to bottom

Sweet Sauce

Dipping Sauce

It can be made two different ways depending on the time you have. The first way is the old fashioned way, pick 8-10 fresh tomato. After you Pick your tomatoes you need to wash them, De-core them which is basically just removing the vine from the top. Bring a large pot filled with water to a boil, then place the De-cored tomatoes into the boiling water, after 8-10 minutes they should be plumbed and ready to be cooled and peeled. Again use your eye and best judgment, once they are ready, drain the water and split and peel the tomato. Let Cool, and once you can handle, mash with hands until the tomatoes are broken down. Now you can start adding, Fresh Basil, 4 TSP of Sugar, 1/2 cup of fresh chopped onion, 2-3 chopped cloves of garlic and Salt & Pep to taste and throw in some Olive Oil for some taste. Stir Sauce on Medium-High for around 15 minutes. Ounce on Medium-High for at least 15 minutes you can place on low heat and remember the longer you have the sauce and ingredients together the more flavor!!!

The second way  and the way I made it for the Stromboli Sauce is much less time consuming and less laboring. Instead of using fresh tomatoes, you can use 2 cans of tomato paste. Then repeat the last steps and flavor to taste. You can add meat to the sauce for more flavor, I have made this sauce with Italian Sausage and Ground Beef, both are delicious and add great flavor to the dish. Just Saute meat of choice with some olive oil and place in sauce while heating on medium high.
Stromboli's

In the Oven!!!

Basted

Take your dough out of the fridge and let sit for an hour or so before handling to let the dough warm up before using it. Then mead the dough together. Take out 2 cookie sheets or any size pan that is bake friendly. Take half the dough and roll into a long 8 inch or so  4 inch wide or so oval shape, do the same for both halves. Add Italian Seasoning for flavor and press into the dough. Then place a layer of Mozzarella cheese down and place toppings on top. Repeat for any toppings used. Once done with all topping try to keep them centered on the dough. Then cover with the rest of the cheese. Once this is done you can begin to roll the dough over each other, pinching the center together and working from the top of the dough to the bottom. Once covered and pinched together then you can slit 4 to 5 cuts onto the top of the finished Stromboli, to help cook the ingredients and allow the Stromboli to breath while baking. The last step that I like to do is melt some butter mixed with Italian Seasoning. Then brush the entire outside of the Stromboli with the butter mixture, this allows the dough to become golden and adds a great flavor to the dough. Set your oven to 415 and let bake for 20-25 minutes. You can continue to baste at the 10 minute mark. Serve your Sweet Dipping sauce on the side or right on top of the finished Stromboli!!! BELLA!!! ITS ALL TO EAT!! Don't FORGET TO ENJOY! MANGA!

Finished Product!!!

BELLA!!!!

Both of these came out perfect and WOW did they taste delicious! BELLA!!! Enjoy, sit down with some wine or beer and enjoy your company with whoever your with! Make the Dinning table the most important place in the house! Until Next time, remember ITS ALL TO EAT!!! SUO TUTTO MANGIARE!!!

Looking Good!

Finished Meat Lover!!!

Finished Veggie!!!

-freddy

Seafood Scampi

Hello!!! This dish is one of my favorite to make and to enjoy! It is my take on an Italian Seafood & Pasta dish that my Pop makes all the time. Whether it be red or white this dish is delicious!

Crab Meat & Pasta

Seafood Scampi  : White or Red

This dish has become a favorite not only for me but for everyone that I enjoy it with. It is really simple and ounce you make it ounce or twice both ways you will be able to make it with ease. I always use at least three of the following Shrimp, Crab Meat & Clam Sauce. You can add or take away from this but I find these offer the best flavor.

Recipe Ingredients:

White:

- 4 tbs of E.V.O
- 1 Chopped Onion
- 4-6 dices cloves of Garlic
- Chopped Fresh Basil
- Salt & Pep
- 1/2 stick of butter or Margarine
- 12oz can of Italian Clam Sauce
- Shrimp
- Large can of Crab Meat
- Linguine Pasta

Red:


- 4 tbs of E.V.O
- 1 Chopped Onion
- 4-6 dices cloves of Garlic
- Chopped Fresh Basil
- Salt & Pep
- 2 8oz cans of tomato paste
- 1/4 cup of Sugar
- 12 oz can of Italian Clam Sauce
- Shrimp
- Large can of Crab Meat
- Linguine Pasta

White!!!

Red!!!

Seafood Sauce

When making both of these sauces it is best to use a deeper dish saute pan, this allows you to make the sauce and add the pasta afterwords. Also, make sure to start out with your fresh ingredients prepped & cooked for whatever you want to add and make sure they are cooked and ready to go into the sauce, before assembling the sauce. For this sauce we used Crab-meat & Clams to add. Once again make sure you cook all ingredients before adding to sauce.

White: For the base of the White sauce start out with a 1/2 stick of butter and 1/2 cup of E.V.O over medium heat. Once the butter has melted you can add in your Whole Onion, 4 cloves of Garlic & your fresh chopped Basil. Then you can add your can of 12oz Italian Style Clam-sauce. Mix together. Then you can start adding your Crab-meat, I like my Crab-meat to be finer so I chopped it and added it a little at a time all while mixing. Add now your fresh clams or other ingredients, cooked shrimp, fish, scallops or anything else you want. Once you have everything together that you want, you can Salt & Pep to taste. Leave over Medium heat for 10 minutes and then bring down to a simmer for 5-10 minutes.

Red: For the base of the Red sauce start out with some E.V.O and 2 cans of Tomato paste over a medium flame. Then add in your whole chopped Onion, 4 cloves of Garlic, a 1/4 cup of sugar & freshly chopped Basil. Add in your 12oz can of Italian Style Clam-sauce. Mix. Then add in your Ingredients, if they are not cooked make sure you cook them. Once you have everything together than add your Salt & Pep to taste. Leave over Medium heat for 10 minutes and then bring down to a simmer for 5-10 minutes.

Now once your pasta has cooked Al dente, then drain and add to sauce, mix together. Let the pasta finish cooking for 5 minutes in the sauce. Then get ready for a delicious Seafood Dinner! Suo Tutto Mangiare!!!

Finished Product:

BELLLA!!!

Salad Looking Good!

This dish does not take long to put together and is 5 star for everyone to enjoy! I love it and I hope you do too! Make sure to serve with a nice fresh salad & of coarse a bottle of Vino!!!!

What another great meal and conversation, the more and more that I cook I notice that I love the time spent with those I am cooking with and cooking for! I love it! Suo Tutto Mangiare!!! Its all to EAT!

-freddy

Happy Holidays from Suo Tutto Mangiare!

To ALL,

What ever you may celebrate this time of year, make sure you spend some time with the people that matter most in your life, whether it be just for a few days or hours, make sure they know you care about them, be grateful for what you have and be kind to all of those you see! Happy Holidays from my Familigia to yours!!!

Thanksgiving at the Cabin & Venison Cheese Steak

Pop at the Cabin

 Hey everyone, I hope you all had a safe and Happy Holidays, I know I did thanks to all of my friends and family! I take this time of year to look back and think about all the things that I am blessed with, and it really provides a valid boost to the New Year. After spending Thanksgiving with My family, we took our annual trip to the Hunting Cabin in Towanda, Pennsylvania, about a 4 hour ride, right at the border of New York and PA. It was beautiful and its nice to get away for a while and get into nature. We usually have about 10 guys at the Cabin every year, My Pop, My Cousin, My Brother Lou, My Brother Joe and a few family friends, so needless to say we all work up an appetite in no time. This is my Brother Joey's recipe for Venison Cheese steak and is easily compete with Pat or Gino's in Philly. If you don't have access to Venison you could substitute for steak.

Venison Cheese Steak

View of the back deck

For this recipe make sure your meat is defrosted and ready to be sliced very thin before cooking. It is simple and east recipe to throw together and is great on a nice Artisan Roll or any kind of thick bread to hold everything together.

Finished Venison Cheese Steak

Recipe Ingredients:

- Large Venison Back Strap
- Fillet Knife
- 1 Red Pepper
- 1 Yellow Pepper
- Mushrooms
- 1 Onion
- 6-8 Cloves of Garlic
 - Velveeta Cheese Singles

With Sweet Sauce:

- 1 can of 12 oz Tomato Sauce
- 2 cans of 8 oz Tomato Paste
- 1/2 cup of sugar
- Fresh Chopped Basil
- Salt & Pep

Sweet Sauce

Sweet Sauce (Marinara)

It can be made two different ways depending on the time you have. The first way is the old fashioned way, pick 8-10 fresh tomato. After you Pick your tomatoes you need to wash them, De-core them which is basically just removing the vine from the top. Bring a large pot filled with water to a boil, then place the De-cored tomatoes into the boiling water, after 8-10 minutes they should be plumbed and ready to be cooled and peeled. Again use your eye and best judgment, once they are ready, drain the water and split and peel the tomato. Let Cool, and once you can handle, mash with hands until the tomatoes are broken down. Now you can start adding, Fresh Basil, 4 TSP of Sugar, 1/2 cup of fresh chopped onion, 2-3 chopped cloves of garlic and Salt & Pep to taste and throw in some Olive Oil for some taste. Stir Sauce on Medium-High for around 15 minutes. Ounce on Medium-High for at least 15 minutes you can place on low heat and remember the longer you have the sauce and ingredients together the more flavor!!!


The second way  and the way I made it for the Sauce for the Venison is much less time consuming and less laboring. Instead of using fresh tomatoes, you can use 2 cans of tomato sauce and 2 cans of tomato paste. Then repeat the last steps and flavor to taste. You can add meat to the sauce for more flavor, I have made this sauce with Italian Sausage and Ground Beef, both are delicious and add great flavor to the dish. Just Saute meat of choice with some olive oil and place in sauce while heating on medium high.

Venison

Fillet

Fillet Stack of Venison

Take your Back strap and Fillet into long thin strip's about 3-4 inches in length and a quarter inch in diameter. Make sure you don't make these to thick or you will affect the cooking time. If you do not have access to Vension then you could also make this with any kind of steak, fillet very thin and substitute into recipe.

Looking Good

After you have filleted your Venison, then in a large pan you can add Olive Oil, 6-8 Chopped garlic cloves, A whole sliced Onion, Mushrooms & your Juliane Red & Yellow Pepper. Now Simmer these Ingredients for 10-15 minutes until you can see the onions browning.

Add the Cheese

Mix everything together

Now you can add in your Venison to the Mixture of Vegetables, Allow another 10-15 minutes until Venison is cooked completely through.  Last we added the Cheese we used Velveeta singles for this, you can use any cheese and even have without if you would like. We bought 2 nice rolls of artisan bread, sliced in half, first add your Sweet Sauce to the roll and place the vegetables in venison on top. Serve as is, BELLA!!!

Finished Product:

This Dish was great and a great dinner to start off our hunting trip, although we didn't see any Big Bucks, it was nice to get away with my family, drink some good beer, play cards and laugh as loud as we wanted too. What a great time, as soon as we leave we start to look forward to next years trip. We always have a good time hunting the land now for over a quarter century. What a great trip and a great meal! I hope you all enjoy as much as we did! Again, I hope you all had a great Holiday!!!! Suo Tutto Mangiare!!!!! ITS ALL TO EAT!!!


- freddy g

Here are some pictures from the trip!

Homemade Apple Pie

Cabin Fire

View from My Stand

Cabin