Profile cover photo
Profile photo
Patsy's
45 followers
45 followers
About
Patsy's's posts

Post has attachment
Public
So saddened to hear of the death of Roger Moore (b. 1927) in Switzerland today. He spent countless nights at Patsy’s second floor dining room with Frank Sinatra and others from ‘The Rat Pack.’
https://www.youtube.com/watch?v=hUvllaGQqSw
Photo

Post has attachment
Public
WINO WEDNESDAY
Photo

Post has attachment
Public
WINO WEDNESDAY
Photo

Post has attachment
Public
WINO WEDNESDAY
Photo

Post has attachment
Public
RECIPE MONDAY
Mussels Marinara
Makes 4 servings
Seafood in tomato sauce has a long history in Neapolitan cooking. In fact, marinara sauce is named for the mariners who supposedly created it. As mussels were plentiful and cheap in both Italy and America, my grandparents made this at home often. We serve it at the restaurant, too, usually over linguine as a pasta or main course. As an antipasto, serve it with crusty bread…but I didn’t really have to tell you that, did I?
2 pounds cultivated mussels, such as Prince Edward Island
2 cups Tomato Sauce
2 tablespoons dry white wine
2 tablespoon chopped fresh flat-leaf parsley
Pinch of dried oregano
Freshly ground black pepper
Sliced Italian bread, preferably toasted in a broiler or on a grill, for serving
1. Put the mussels in a large pot and add 2 cups cold water. Cover and bring to a boil over high heat. Cook just until the shells open, about 5 minutes. Using a slotted spoon, transfer the opened mussels to a colander, discarding any unopened mussels. Reserve the cooking liquid.
2. Line a wire strainer with moistened paper towels and set over medium bowl. Strain the cooking liquid through the strainer. Measure and reserve ½ cup of the strained liquid. (You can cool, cover, and freeze the remaining mussel cooking liquid for another use as a fish stock.) Wash and dry the pot.
3. Bring the reserved cooking liquid, the tomato sauce, broth, wine, parsley, and oregano to a boil over high heat. Cook, stirring often, until reduced to 2 cups, about 5 minutes. Season to taste with pepper. Add the mussels, cover, and cook until the mussels are reheated, about 3 minutes more. Season to taste with salt and pepper.
Mussels Marinara with Linguine: Use 3 cups Tomato Sauce, ¼ cup dry white wine, and ¾ cup liquid. Boil for 5 minutes or until reduced to about 3½ cups.
PHOTO: GURWIN PHOTOGRAPHY
Photo

Post has attachment
Public
We want to wish a very Happy 84th Birthday to a special woman, the one and only Carol Burnett!
Photo

Post has attachment
Public
I'm excited to announce tomorrow April 27, I will be on with Harry Connick Jr at 2pm on Fox 5! If you can't watch it then, there's a repeat at 11pm on My9 Channel 9
Photo

Post has attachment
Public
WINO WEDNESDAY

I bet this guy is popular at parties… (How DOES he do this trick?)

https://www.youtube.com/embed/DRmD5l37Q7k

Post has attachment
Public
LIVE IN PARAMUS, NJ THIS SATURDAY 4/29/17!
Join Sal Valentinetti and Deana Martin on 4/29/17 for the event of the year, If These Walls Could Sing! Come to the Anna Maria Ciccone Theatre in Paramus, NJ. It all starts at 6 pm! For ticket visit https://tickets.bergen.edu/ or call 201-447-7428
Photo

Post has attachment
Public
RECIPE MONDAY
Shrimp Scampi
Serves 4
As everyone knows by now, Scampi is synonymous with shrimp in Italian restaurants, but Shrimp Scampi has come to mean shrimp prepared to a sizzle with butter and plenty of garlic. It’s so simple to prepare, and so rich with flavor, that it’s easy to see why it’s a perennial favorite.
• 3 tablespoons unsalted butter
• 6 cloves garlic, minced
• 16 jumbo shrimp (about 1½ pounds), peeled and deveined
• Juice of 2 lemons
• ½ cup clam juice or broth
• Dash of Worcestershire sauce
• ½ teaspoon paprika
• ¼ cup seasoned bread crumbs
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
1. Preheat the broiler.
2. Melt the butter in an ovenproof skillet over low heat and sauté the garlic until lightly golden, about 2 to 3 minutes. Add the shrimp and continue to cook for 1 to 2 minutes, or until the shrimp are coated with the garlic butter. Add the lemon juice, clam juice, and Worcestershire sauce, and bring to a boil. Cover, reduce heat to low, and simmer for 1 to 2 minutes.
3. Uncover the skillet, sprinkle the shrimp with the paprika, and place under the broiler for 5 to 6 minutes, or until the shrimp are lightly browned and cooked through. Remove the skillet, top the mixture with the bread crumbs, drizzle with the oil, and return to the broiler for 2 minutes, or until the bread crumbs are lightly browned.

Photo
Wait while more posts are being loaded