Showing posts with label capone recipe mobster gangster. Show all posts
Showing posts with label capone recipe mobster gangster. Show all posts
Wednesday, October 19, 2011
A Capone returns to Alcatraz
Deirdre Marie Capone will be on Alcatraz signing copies of her new 'best selling' book Uncle Al Capone - The Untold Story from Inside His Family all day on Tuesday October 25, Wednesday October 26, Thursday October 27 and Friday October 28. She will be interviewed on the island for Eye On The Bay CBS show.
Thursday, September 29, 2011
Food that Al Capone cooked and ate - His recipe for Italian Beef
Al’s Recipe for Italian Beef
The two foods I missed most after moving away from Chicago were Chicago-style hot dogs and Italian beef sandwiches. Italian beef in particular is simply not available anywhere else. But now you can make it yourself using Al Capone’s recipe.
It is hard to find the giardiniera, but it is available in Italian stores and is usually labeled “Chicago-style giardiniera.”
3-4 pound rump roast
6 (or more) cloves garlic
½ tsp oregano
½ tsp salt
½ tsp onion powder
¼ cup chopped parsley
¼ tsp crushed red pepper
½ tsp paprika
¼ tsp nutmeg
¼ tsp thyme
6 hard crusted rolls or a loaf of Italian bread
3 red or green peppers
¼ cup olive oil
Hot giardiniera
Preheat oven to 225°. Mix dry ingredients together. Mince garlic. Place meat into a roasting pan and sprinkle with dry ingredients evenly. Place minced garlic on top of meat. Cover roasting pan tightly with cover or foil and place in oven and cook for 6-8 hours.
Wash peppers and slice, removing seeds and stem. Fry them olive oil until limp. After cooking, remove the foil and break meat apart with a fork. Pile on bread and top with fried peppers and hot giardiniera.
Yummy! Serves 6.
The two foods I missed most after moving away from Chicago were Chicago-style hot dogs and Italian beef sandwiches. Italian beef in particular is simply not available anywhere else. But now you can make it yourself using Al Capone’s recipe.
It is hard to find the giardiniera, but it is available in Italian stores and is usually labeled “Chicago-style giardiniera.”
3-4 pound rump roast
6 (or more) cloves garlic
½ tsp oregano
½ tsp salt
½ tsp onion powder
¼ cup chopped parsley
¼ tsp crushed red pepper
½ tsp paprika
¼ tsp nutmeg
¼ tsp thyme
6 hard crusted rolls or a loaf of Italian bread
3 red or green peppers
¼ cup olive oil
Hot giardiniera
Preheat oven to 225°. Mix dry ingredients together. Mince garlic. Place meat into a roasting pan and sprinkle with dry ingredients evenly. Place minced garlic on top of meat. Cover roasting pan tightly with cover or foil and place in oven and cook for 6-8 hours.
Wash peppers and slice, removing seeds and stem. Fry them olive oil until limp. After cooking, remove the foil and break meat apart with a fork. Pile on bread and top with fried peppers and hot giardiniera.
Yummy! Serves 6.
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