Sunday, May 2, 2010

SICILIAN SUNDAY DINNER: NONNA IS A GANGSTA PARTY!

    I did it! I invited people over to my house for a party, and they actually came, and they all (somehow) fit, and it was a lot of fun. Now I broke the party seal, just in time for the nice weather. I am happy my first party was to celebrate the first birthday of my baby, this blog.
   I think everyone came because they were curious about the surprise guest: Nonna! She made a tray of ziti, and if you read how my family ruined easter, a tray of ziti from Nonna is a funny inside joke, which my parents almost got divorced over. Nonna loved hanging out with all the younger peeps. I don't think she wanted to leave. Did you know Nonna is a gangster? Look at that pose, rocking her animal print pimp cane! What?
    "Jane, I made-uh the meat bawls. Jane, try-uh one meat bawl." She is a meat ball pusher, but I didn't even get one meat bawl!
    Nonna wasn't the only guest who made goodies. Markus made some delicious deviled eggs. And we learned the hard way. When making deviled eggs, use old eggs. Since we are such Farmer's Market snobs, we get really fresh hatched eggs, which means the membrane (that transparent film between the white and the shell) isn't fully formed, so when you try to peel the hard boiled eggs, its a major disaster. Use eggs at least 5 days old. I hate to say it but super market eggs make the perfect deviled eggs. Either way, they tasted perfect, and really ended up looking awesome on Grandma Isabelle's old fashioned deviled egg tray.
    Cousin Francesca made what I am calling Salami Criossants and really delicious Rosemary Foccaccia and Marcy made the Eggplant Caponata, what is her signature dish.
  
    Sadly, Rocco couldn't make it; he was stuck in Italy because of the volcanic ash cloud (poor baby!).
    For our cocktail, Tim the bartender served "Dirty Sicilians" which is a take on the White Russian, but with almond milk instead of cow milk. A vegan cocktail. Delicious.
    
Check out this spread! For appetizers I served: olives, fresh mozzarella, roasted red pepper salad, the deviled eggs, foccaccia, salami croissants and the caponata. The show stealers: RICE BALLS! This was my first try and I nailed it. I made two types: grass-fed meat sauce filled and fresh mozzarella filled. The cheese filled were the crowd faves. I can't wait to make these again. Its a lot of prep and steps but so worth it.
    
For the second wave I served: market Sweet Italian Sausage with Peppers, Onions and Potatoes, Nonna's Baked Ziti, Penne with Tomato Basil Sauce, Roasted Artichokes and Broccoli Rabe.
   
   Dessert: Red Velvet Cupcakes (not Sicilian, but I'm not all Sicilian (thank God!) and prefer Good Old American Bakes Goods), Rainbow Cookies, and Pignoli Cookies from Catalano's Bakery.
   This is what life is all about: good company and good food. Thanks to everyone who made it to Queens; I know that M train is a hassle but you all made it a spectacular party!

6 comments:

Mister Meatball said...

Some of my very favorite things: da baked ziti, rice bawls, da sauzeech and rabe, pignoli cookies, and of course, da meatballs! My kinda gangsta meal.

Casino Nova said...

I'm outraged. Three color cookies are only for Christmas.

Morta Di Fame said...

Did I make the mala figura? I am sorry, but those rainbow cookies are so good, why do we have to wait until christmas?

Mr. Meatball, I like how everything is your favorite thing! Maybe I will start a Sicilian Supper Club. Would you attend?

Mister Meatball said...

MDF: I would try to attend, yeah. So long as I'm in Queens on the dates. (My bro lives in Ozone Park and I often crash at his place when in town.)

On rainbow cookies: Other than that they are normally included in cookie trays (what Italian cookies aren't?), I've never associated them with Christmas. Translation: Eat 'em if you got 'em.

vincent said...

Hello,


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.

To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

Best regards,

Vincent
petitchef.com

Kelly said...

Now THAT is quite a spread! Everything looks SO good.