Sinatra Favorite Foods Stuff

 

FRANK at JILLY'S

Entertaining FRIENDS & Daughters TINA & NANCY SINATRA

NEW YORK NY

PATSY'S

West 56th STREET, NEW YORK NY

"FRANK'S FAVORITE RESTAURANT"

VEAL MILANESE

POUNDED Thin - COOKED CRISPY

CLAMS POSILLIPO

FRANK SINATRA'S Two FAVORITE DISHES

VEAL MILANESE & CLAMS POSILLPO

FRANK'S EGG SANDWICH

When FRANK was at HOME iN PALM SPRINGS

His FAVORITE Afternoon SNAKC was an EGG SANDWICH

Prepared by His Valet GEORGE JACOBS

RECIPE

RECIPE in SINATRA SAUCE COOKBOOK

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FRANK SAMMY & DINO

FRANK LOVED His JACK DANIELS

TOOTSIE ROLLS

"ONE of FRANK'S FAVORITES"

Frank Sinatra's favorite candy was the Tootsie Roll. He enjoyed them so much that he even appeared in a Tootsie Roll advertisement in 1942. He was also known to request them in his dressing room as part of his rider, and some even say he was buried with them according to Tootsie Roll Industries. 

That's right, even Ol' Blue Eyes himself had a list of demands on show day. Per Forbes, the "New York, New York" crooner was a big fan of mini Tootsie Rolls and liked to eat them for dessert after he feasted upon a spread that included fruit, a tray of brie cheese and crackers, egg salad sandwiches, chicken salad sandwiches with no mayo, ham and cheese sandwiches, and chips and pretzels. 

It makes sense that Sinatra would want to have food on hand to feed himself and his crew so they could deliver an energetic and high-quality performance for  fans every night. Not to mention, who doesn't love Tootsie Rolls? They are all kinds of sugary, chewy, chocolatey goodness, and they're individually wrapped, making it easier to share with a big team.

FRANK LOVED LIFESAVERS

"The RED ONES"

While it's not exactly known why the 1950s and '60s hitmaker had such a fondness for Life Savers, it can be assumed he liked them for a few reasons. Undoubtably he enjoyed their sugary sweet taste, for one. But the suckers also might've helped him prevent dry mouth prior to performing. They may have also relieved throat irritation from using his voice so much.

Sinatra could've asked for a different candy brand, but his go-to was Life Savers. One could theorize that his penchant for them was due to growing up on the candy, and sucking on them could have reminded him of his days as a young boy. While Jolly Ranchers, for example, didn't become popular until the 1960s, Life Savers came out in the early 20th century around when Sinatra was born. It's possible that after taking a liking to the hard candy as youngster, he simply stuck with them ever since. Sinatra's last meal was a grilled cheese, a childhood classic, after all. Another longtime favorite of the "New York, New York" singer was Entenmann's cakes, which launched in 1898. Famously, Sinatra had the grocery store dessert delivered to him weekly. 

New York Hottest Looking Diners

 

CARBONE

Thompson Street, GREENWICH VILLAGE

NEW YORK NY

The 22-year-old Riley Walz of San Francisco has compiled a numeric system via LooksMapping as to which New York (and SF and LA) restaurants have the hottest clientele based not on actually visiting any restaurants but creating an A.I. model he directed to scrape 2.8 million Google reviews. Red means hot, blue means not, with a 10 signaling the restaurants with the most attractive diners. Carbone is 9.7; Raoul’s is 6.4; no results for Dhamaka or Crevette (lucky for them); and Sarabeth’s on the Upper West Side is 6.8. “The model is certainly biased. It’s certainly flawed. But we judge places by the people who go there [...] This website just puts reductive numbers on the superficial calculations we make every day,” reads the website. LooksMapping “ is more cultural commentary than practical resource,” writes the New York Times, yet, “ its premise speaks to a growing trend of diners prioritizing a restaurant’s clientele over its food or atmosphere.” It also reports that “racial biases in artificial intelligence are baked into the programming.” All of which is to say: One guy looked at 2.8 million reviews and decided the future of dining is Hot or Not, circa 2000.

The BEST LOOKING DINERS

In MANHATTAN

"LOOKS MAPPING"

CLICK HERE

SINATRA SAUCE

The COOKBOOK

COOK & EAT LIKE FRANKK

His FAVORITE ITALIAN RECIPES

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BEAUTUFL PEOPLE

THE POLO BAR

NEW YORK CITY

THE WAVERLY INN

GREENWICH VILLAGE

NY NY

CARBONE

GREENWICH VILLAGE

NYC 

MINETTA TAVERN

GREENWICH VILLAGE

The CARLYLE HOTEL

BEMELMAN'S BAR

The CARLYLE HOTEL

Upper Eats Side MANHATTAN

Sicilian Pasta with Meatballs Recipe Sicily

 

ANGELINA - SERVING Up The MEAL

ANGELINA'S PASTA With MEATBALLS

La FAMIGLIA

"MANGIA BENE" !!!

La PASTA

Con POLPETTINI 

NONNA BELLINO'S COOKBOOK

RECIPES From MY SICILIAN NONNA

"MANGIA BENE" !!!

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SICILIAN PASTA with MEATBALLS SICILIANA

For the Dough:

10 ounces Semolina Flour (durum wheat) A pinch of Salt 2 large Eggs

Mix all above together to form a dough. Knead for a few minutes.

Cover the dough and let rest for at least 45 minutes before using.

Roll pasta dough into thin sheets. Roll the sheets up, and cut to 1/8tj inch thickness.

For the Meatballs:

12 ounces Ground Beef 2 tablespoons fresh Parsley, finely chopped 3 ounces grated Caciocavallo Cheese (or Pecorino, if unavailable) 1/4 cup breadcrumbs Salt, to taste Freshly ground Black Pepper, to taste 1 large egg

Mix all above ingredients together. Form into small Meatballs (Polpettini)

For the Broth:

2 tablespoons fresh Parsley, chopped A handful of Celery leaves 1 medium Carrot, peeled and roughly chopped 1 tablespoon Tomato Paste ½ medium onion, peeled and halved 1 medium Potato Salt, to taste

1 pound Beef, Veal, or Chicken Bones

Place all above ingredients in a large pot and simmer for 90 minutes

to make the broth. Strain broth, and discard the bones.

To Serve the PASTA with MEATBALLS.

Place Meatballs in broth, and cook at a low simmer for 5 minutes.

Cook the Pasta in boiling Salted water for about 2 minutes.

Drain the pasta in a Colander.

Add the cooked pasta to pot with the Broth & Meatballs. Cook at a low

simmer for 4 minutes.

Serve the Pasta and Meatballs. Remove some pasta and Meatballs and place on a plate, with very little broth, but you do want a bit of broth in each portion.

Serve your guests, with grated Pecorino Cheese on the side to sprinkle over the pasta.

Enjoy !