Grab a mop, because I'm about to spill some knowledge…
You're probably familiar with Wedding Soup, the distinctly Italian amalgamation of tiny meatballs, escarole, and tiny pasta simmered in chicken broth. This modern staple finds its roots in an ancient Neopolitan soup called minestra maritata, which literally translates to "married soup." It drew its name from the marriage of its primary ingredients, leafy vegetables and meats.
The story behind the dish is actually quite charming, and if you'd like to check out a more in-depth history of minestrata maritata, I highly recommend checking out this blog and this article. We won't be covering that here, because 2016 saw the team at Perrotti's create some great marriages of our own.
Pat and Lorie (1.17.2016)
A couple of babes.
Justin and Susan (8.13.2016)
On any other day the preacher is telling these two loverbirds to take their PDA and scram.
Mike and Gabriella (9.4.2016)
Hold on to my handelbar mustache, babe, it's gonna be a hell of a ride.
Reflecting on all the marriages we've seen on staff at Perrotti's this year, Michael found himself inspired to create his take on Marriage Soup. It's a synergy of meats and veggies that will take you on a flavor odyssey, and we'll only have it on the shelves for a limited time.
The unspoken tragedy of Thanksgiving is that it comes just once a year. A holiday dedicated to expressing gratitude and watching football should be a bi-weekly occurrence at minimum. Thanksgiving is also the only time that many of us try our hand at cooking a whole turkey, which is a shame because there are so many awesome ways to prepare a turkey. It wasn't easy, but we narrowed our favorite turkey recipes down to our top-3, ranked from simple to complex, with a couple of bonus recipes thrown in for Central Jersey's outdoorsmen.
- Simple -- World's Simplest Thanksgiving Turkey -- All you need is salt, pepper, and butter to execute this extremely basic turkey recipe.
- Moderate -- How to Brine a Turkey -- If you've ever found yourself wishing that your turkey was a bit juicier, this recipe is for you. A brine is a great way to get moist and tender meat from a lean bird that spends hours in the oven.
- Involved -- Super Juicy Turkey Baked in Cheesecloth and White Wine -- I realize a recipe that calls for a cheesecloth and white wine sounds bougie, but I promise your family's taste buds will forgive you.
- Fried -- Deep-Fried Turkey -- Be sure to have a camera ready. Both for the reactions of your guests as they take their first bite and for the fryer if you even think of attempting this recipe with a frozen turkey.
- Smoked -- Aaron Franklin's Smoked Turkey -- If you have the patience to become proficient on a smoker, I can safely assume you also have the patience to watch all three parts of barbecue legend Aaron Franklin's how-to video on smoking a turkey.
As always, if you need a turkey or anything else to serve this Thanksgiving, we've got you covered: http://perrottis.com/images/files/2016-Turkey-Day-Menu.pdf.
That's my mother-in-law, Barb Hagan, carefully tending to one of the three turkeys she cooks each year for Thanksgiving. She's what you might refer to as a Thanksgiving Host: Level - Ninja. For decades now she's hosted 40+ family members from across the country each November with a deftly weaved tapestry of folding chairs, card tables, good food, exceptional patience, and lots of love. If you think she pays the sort of laser-focused attention you see in the photo above to budget poultry, you'd be mistaken. When the hungry masses arrive at her doorstep each Thanksgiving, Barb only serves fresh, never-frozen 20-pound birds from Jaindl farms that she picked up from Perrotti's. Because that much tryptophan is the only way she can keep all 40+ of us in place long enough to pose for the annual family photo.
If you're looking to bring Barb-level heat this Thanksgiving, give us a call to place your turkey order today. While you're at it, load up on trays of sides from our holidy menu to make hosting and cooking a breeze.
As a former race official once keenly observed of the crowds that pour into Far Hills each October for The Hunt, "Fifty percent of the people come to see; fifty percent come to be seen." Whatever your motivation for heading to Mooreland Farm on October 15th, you'll need something to eat and fortunately for you, Perrotti's is right across the street. We've got all you racegoers out there covered with a variety of party platters to compliment whatever your beverage of choice may be. Whether you plan on sipping Bordeaux or pounding Busch Light, we've got what you need keep your tailgate going all day long.
Our Basking Ridge shop will be open regular hours, but the Far Hills shop will be closing early on race day (Saturday, 10/15). We'll be there in the morning for those of you picking up catering orders for The Hunt. Give us a call (908-306-8806) and put your order in today!
Delivering a grilled feast in the friendly confines of your backyard is an achievement with an asterisk. Sure those steaks were grilled to a perfect medium-rare and those veggies were kissed with a touch of smoke, but you did it with home field advantage and no shot clock. And in your heart, you already knew that.
Starting this weekend the real grill masters will take their rickety portable grills on the road to parking lots across this great nation to deliver juicy burgers and plump hot dogs to their slightly intoxicated friends.
Fortunately, with a little preparation and some slight of hand, you can fake your friends into thinking that you are, in fact, one of those guys. If you've ever wondered how to deliver an adequate parking lot feast, this checklist is for you:
- Fuel (Propane or Charcoal)
- Note: If you're using charcoal, for the love of God use a chimney starter. Match Light charcoal is for sissies and lighter fluid is basically a disgusting condiment imparted by combustion. A chimney starter is the best $9 you'll ever spend. I couldn't feel more strongly about this.
- Hot dogs
- Hot dog buns
- Cheddar cheese (It looks more professional than Kraft Singles)
- Hamburger buns
- Brat's (optional)
- Lettuce (optional)
- Pre-sliced tomato (optional)
- Sliced pickles (optional)
- Note: In the immortal words of Bud Kilmer, "Stick to the basics.
- Note: Bring a slightly offbeat condiment like Chipotle Mayo and tell people it's your favorite. It'll make people think you know what you're doing.
- Cooler (make sure it's roomy enough for your food and plenty of beer)
- Tent (optional)
- Paper plates (optional)
- Spatula (for flipping burgers)
- Tongs (because you'll expose yourself trying to pluck a hot dog off the grill with a spatula)
- Trash bags
- Lots of beer
- Note: As the saying goes, "A magician's best friend is a drunk audience." Happy tailgating!