The Goomba Cellar

Recipes To Die For

	The Goomba Way To Start Every Italian Meal Hello my name is Chef Darren, The key to any successful start to an Italian meal is the right choice of meats and chesses for your antipasto, as well as the freshest Italian Bread.  Chef Vincent and I chose Hot Saupressado,which is Italian for Salami Pressed and Salted. (See Below Picture) Than cut 1/2 inch slices not cubes of imported Provolone.  Marianated Roasted Peppers, with Olive Oil and Capers.  Fresh Mozzarella drizzle with Olive Oil, Fresh Garlic, Fresh Parsley, and Chopped Red Peppers.  Finally Portobella Mushrooms Marinated with Balsamic Vinegar. Broccoli Rabe drizzle with Olive Oil.  Place black olives, green olives. Cut your Italian Bread in 1/2 inch pieces and serve with your favorite bottle of Vino..... Once the Antipasto is finished dip your Italian bread in the oil, leftover from the antipasto. Chef Vincent and Chef Darren suggest that when making a meat and a cheese antipasto, that you separate them and create two dishes.  Solely for presentation purposes you will see an elegant difference if you create two individual dishes. You can use our ideas from the two pictures above or create your own.  Don't be afraid to be daring.    Remember You Are At Your Greatest When You Least Expect It.    "Uncle Vinnies" Imported Antipasto. So easy to prepare, it is almost a sin!!   Ingrediants for "Uncle Vinnies Imported Antipasto"   Pound of Fresh Bull Mozzarella 2 Ripe Bell Tomatoes 1/2 Pound of Green Olives 1/2 Pound of Black Olives 1/2 pound of Brocolli Rabe 1/2 pound Portobella Mushrooms marinated in Balsamic Vinegar 1/4 Pound of Roasted Red Peppers 7 Tablespoons of Olive Oil Fresh Parsely Fresh Garlic Fresh Basile 2 Loaves of Fresh Italian Bread   A Goomba Secret   Presentation is the secret key to any successful dish. Make sure you present your antipasto on a raised dish, or a dish made special for Antipasto.  If you do not have a antipasto dish, simply turn a coffee saucer upside down and place a clothe napkin over it.  Lay your plate with the antipasto on the side of the coffee saucer.  The dish should sit partially raised and on an incline for a more seductive presentation.   See above picture with Chef Darren for an example.   Place you bread next to the Antipasto, If you have more than one loaf, Cut one and leave the others garnished next to the antipasto, on a wooden carving board.  Take some Olive Oil and pour into a serving dish sprinkle with fresh parsley.  Place some raw vegetables next to your antipasto and your bread for decoration..  If you used peppers and garlic.  Decorate the area with these uncut vegetables and spices,  it will put the perfect finishing touch to your appetizer.   Finally, open your favorite bottle of wine, wrapping a clothe napkin around the bottle, surround the bottle with wine glasses and then place the cork back into the bottle.  Your guests will be dazzled by your presentation and knocked out by the flavor of this wonderful appetizer.   Gentleman,  if you are preparing this dish for your special someone, I strongly suggest that  you learn the proper pronunciation of all your ingrediants you used to prepare your  entree.  Nothing turns a women on more, than a man who can explain his culinary creation with the correct native pronunciation it deserves.

Grilled Lamb Ribs "DUMBO" Style" Grilled Lamb Ribs "Dumbo Style"   A little history on how The Goomba Boy's invented this unique entree offered at The Goomba Grill.   The name DUMBO is an acronym meaning Down Under The Manhattan Bridge Over Pass.  For those who do not know the area down under the Manhattan Bridge it is a heavily populated area.  The majority of individuals that live around that area are from Asian Decent.  The Goomba Boy's visited the area recently to try some of the unique cuisine that you can only find in that area. The Goomba Boy's after touring this wonderfully diverse area decided why not offer the customers at The Grill a unique taste by combining Oriental Cuisine with the Goomba Boy's unique style of Mediterranean Cooking.  And So........ Grilled Lamb Ribs "DUMBO" Style was created.....

Grilled Lamb Ribs "DUMBO" Style   3 lbs. lamb spareribs 2 cloves garlic, crushed 1/2 cup Tropical Style Hot Teriyaki Sauce 1/2 cup Red Wine 3/4 cup Honey 5 tablespoons Sesame Seeds ---------------------------------------------------------------------------------------------- Cut the Ribs using each individual bone as a guideline.  Cutting the ribs properly will ensure a beautiful presentation when ribs are ready to be put on the platter. Crush garlic, Teriyaki Sauce, Red Wine, Honey, mix well in small bowl. Take lamb ribs and put in deep baking pan or big bowl.  Pour marinade in with lamb ribs turning and massaging marinade into the ribs. Refrigerate 2 hours.  Place lamb on heated and oiled grill.  Cook ribs 20 to 25 minutes per side or untill desired degree of doneness.  Not forgetting to brush ribs with marinade frequently, Pull ribs present on platter with greens or rice as a bed for the ribs.  Garish the plate with sliced oranges and limes.  Finally sprinkle your Sesame Seeds over the ribs, for the completion of what could be The Goomba Boy's finest recipe.. CAN WE GET ANY BETTER -------------------------------------------------------------------------------------------- Cut ribs evenly with bone to ensure proper presentation The ribs should be totally submerged in the marinade When cooking the ribs on the grill, remember to keep turning and positioning them on hot parts of the flame.  Basting them with marinade frequently.  Cook with the grill top open.  This is the most important step. The time and effort you put into the grilling of these ribs will be noticed when your guests bite into this masterpiece you have created for them...