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Joey "Dogs" marinara

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Hoser View Drop Down
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    Posted: 21 March 2011 at 12:01

Here is another from the Mafia Cookbook, by Joseph "Joe Dogs" Iannuzzi.

Joe "Dogs'"Marinara

Quite an unusual marinara sauce, from quite an unusual guy.

2 cloves garlic, pressed
1/4 cup extra virgin olive oil
1 28-oz can peeled tomatoes (Progresso, Pomodori Pelati con Basilico or Pope brand), drained and chopped
1/2 teaspoon garlic powder
1/4 teaspoon dry mustard
1/2 teaspoon black pepper
2 tablespoons crushed dried basil
1 cup chicken broth

In a small saucepan sauté garlic in olive oil until garlic dissolves (do not brown or burn).

Add chopped tomatoes, stir, and simmer for 5 minutes.

Add remaining ingredients, stir, and allow to simmer over low heat for 25 to 30 minutes.

Serve over your favorite pasta.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 21 March 2011 at 12:06
You know, this sounds pretty tasty once you think about all the ingredients. Only thing though, is that sautee of the garlic has got to be over pretty low heat to prevent browning before it falls apart, but if done right, I bet that is some delicious-sweetness!
 
BTW, Mrs Rivet is going to check and see if the library has a copy, and if not request they buy one.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 21 March 2011 at 12:15
Originally posted by Rivet Rivet wrote:

You know, this sounds pretty tasty once you think about all the ingredients. Only thing though, is that sautee of the garlic has got to be over pretty low heat to prevent browning before it falls apart, but if done right, I bet that is some delicious-sweetness!
 
BTW, Mrs Rivet is going to check and see if the library has a copy, and if not request they buy one.


Agreed...when Joey dogs made it, they didn't have that great crushed garlic in a tube...that's what I would use for this marinara, and maybe a little anchovy paste as well.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 21 March 2011 at 19:53
has anyone seen the movie, "goodfellas?" the trick is is explained there.
 
you want to slice it (or in this case, press/crush it) SO thin that it is almost not even there at all - in the movie, the gangsters in their prison cell are actually using a razor blade to shave the garlic into these paper-thin slices.  this way, when you're sauteeing it in the olive oil, it melts right into it and infuses the olive oil. a big challenge, but worth the results.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 22 March 2011 at 02:26
Originally posted by TasunkaWitko TasunkaWitko wrote:

has anyone seen the movie, "goodfellas?" the trick is is explained there.
 
you want to slice it (or in this case, press/crush it) SO thin that it is almost not even there at all - in the movie, the gangsters in their prison cell are actually using a razor blade to shave the garlic into these paper-thin slices.  this way, when you're sauteeing it in the olive oil, it melts right into it and infuses the olive oil. a big challenge, but worth the results.


Just for your info Taz....the guy portrayed in that movie (Henry Hill) also has his own cookbook out. I believe the title is "wiseguys cookbook" or something along that vein. Also...the razor blade technique is called for in a later recipe in Joe Dogs' book. I'll try to find it again and post it for you.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote badabing Quote  Post ReplyReply Direct Link To This Post Posted: 03 July 2012 at 06:18
I received the Mafia Cookbook when it first came out 15 or so years ago. I have made almost every recipe in that book. By far my favorite cookbook. The marinara sauce recipe is to die for. Simple but delicious. People rave about it. Try it. You'll love it.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 03 July 2012 at 07:15
Hi, BadaBing, and welcome to the FOTW forum - I've got this book now too, and as you say, it's a great one!
 
Glad to see you here, and hope to see more of you in the future -
 
Ron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 July 2012 at 10:03
Good Fellas Hoser & Tas,

The Mafia Cookbook: this is alot of fun, holding impact  with  a real Little Italy NYC gastronomic view themed cookbk ...

Hoser: Thanks so much for posting the Marinara Sauce ...

Ciao, Margi
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Gourmet´s Choice - Time Out In Spain ...

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www.issuu.com / Beyond Taste, Oltre il Gusto ..
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2018 at 07:39
I have been wanting to try this marinara for a long time and was finally able to do so over the weekend, when I made it as part of an improvised Bistecca alla Pizzaila for breakfast on Sunday.

This is indeed a very good, very easy marinara to make, and everyone enjoyed the way it turned out. It was bursting with incredible flavor, in spite of the substandard tomatoes that I used, and was a very good compliment for the steak and eggs that we had.

I know that the recipe is a bit unorthodox-looking, but it comes together very well. Because of the tomatoes I used, it took a little extra simmering to get to what seemed like a proper consistency, but the flavor was all there, and in good form.

It's worth a try!
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