Tag Archives: Red’s Place

Lisa VonBergan & History of Red’s Place .:. Healthy Cooking with your Friendly Italians #58

Lisa VonBergan, manager at Red’s Place in downtown Seneca Falls talks about some of the great food and amazing history to come out of their business in downtown Seneca Falls over the past 44 years.

Recipes mentioned in this episode:

BAKED  AROMATIC SALT RUBBED CHICKEN THIGHS ON A BED OF LEMON SLICES

AROMATIC SALT:
PLACE IN A FOOD PROCESSOR
1 CUP KOSHER SALT, 2 CLOVES GARLIC CHOPPED, ZEST OF 2 LEMONS,11/2 TEASPOONS CHOPPED FRSH ROSEMARY,
1/2 TEASPOON FRESH GROUND PEPPER
PULSE UNTIL SLIGHTLY GROUND, STORE IN A AIRTIGHT CONTAINER BURY IN THE MIXTURE 1 CLOVE OF GARLIC, AND 1 BAY LEAF,
REFRIGERATE: KEEPS FOR 3 MONTHS

RUB 6 CHICKEN THIGHS ( BONE IN SKIN ON)  WITH SOME OF AROMATIC SALT, WRAP IN PLASTIC , REFRIGERATE FOR 8 HOURS
IN A NON STICK SKILLET, BROWN THE THIGHS IN OLIVE OIL OVER MEDIUM HIGH HEAT SKIN SIDE DOWN, 6 MINUTES PER SIDE

IN A BAKING DISH PLACE 1 SLICED LEMON ON THE BOTTON,  COVER WITH THIGHS
DEGLAZE SKILLET WITH 1/3 CUP OF WATER AND JUICE OF 1 LEMON, COOK 4 MINUTES
POUR OVER THE THIGHS, BAKE 425 DEGREES 20 MINUTE
REMOVE TO SERVING PLATTER, COVER, LET STAND 5 MINUTES AND SERVE

BAKED PENNE WITH MEATBALLS

IN A SAUCE POT COOK OVER LOW HEAT :
3 TABLESPOONS EXTRA VIRGIN OLIVE OIL, 2 CLOVES OF MINCED GARLIC, 1/4 POUND CHOPPED PANCETTA,
2 CANS (14 0Z) DICED TOMATOES, 1/3 CUP CHOPPED PARSLEY ,SIMMER COVERED 20 MINUTES, SEASON WITH SALT AND PEPPER
ADD 16 FROZEN STORE BOUGHT MEATBALLS (IE WEGMAN’S BRAND), SIMMER 10 MINUTES

IN A BAKING DISH ADD 1 POUND COOKED PENNE (AL DENTE), 1 CUP PASTA WATER, 1 CUP RICOTTA
1/3 CUP GRATED FONTINA,  ADD MEATBALLS AND SAUCE, MIX
SPRINKLE WITH GRATED PARMESAN, DRIZZLE WITH OLIVE OIL
BAKE 20 MINUTES AT 400 DEGREE AND SERVE

STEAMED CLAM STEW WITH CELERY, BEANS, AND  ITALIAN SAUSAGE

IN A LARGE POT OVER LOW HEAT COOK:
1/4 CUP OLIVE OIL, 4 CLOVES MINCED GARLIC, 2 STALKS CHOPPED CELERY (RESERVE LEAVES),1 SLICE HOT CHILI PEPPER,
OR HOT PEPPER FLAKES, 3 POUNDS OF MANILA CLAMS ( OR SIMILAR), 1/4 CUP WATER,
COVER , COOK MEDIUM HIGH HEAT 4 MINUTES OR UNTIL OPEN
ADD: 1/4 CUP CANNED CANNELLI NI  BEANS WITH LIQUID THAT HAS BEEN PURED, 1 CUP WHOLE CANNELLIINI  BEANS WITH LIQUID,
1/2 POUND ITALIAN SAUSAGE COOKED AND SLICED INTO 1/4 INCH  SLICES, 1/3 CUP CHOPPED FRESH PARSLEY,
CHOPPED RESERVED CELERY LEAVES
COVER COOK MEDIUM HEAT, 4 MINUTES
SERVE WITH LEMON WEDGES AND CRUSTY ITALIAN BREAD FOR DUNKING

Best of The Sauce Pod Vol. VI .::. Episode 154

Meet the real life Superman in Lima Peru, the ugliest man in Zimbabwe, and check out footage from our 100th episode, a live remote from Red’s Place in downtown Seneca Falls, NY on Monday, May 6, 2013.

WARNING – SOME EXPLICIT CONTENT (NSFW -L)
Send us an e-mail to info@thesaucepod.com and we’ll read it during our next episode.
Listen or watch on your smartphone with the FingerLakes1.com App or on Stitcher.

Best of The Sauce Vol. II .::. Episode 149

Step into the Sauce Pod time machine with clips from Episodes 8, 49, 63, 74 and 123. Clips that feature such legendary Sauce Pod guests as Hunting Dog. Tiny Danger, Zack Supernova and Shimboshi. We also hit the road and come up at you live from Red’s Place in downtown Seneca Falls for a look back at an epic taco-eating contest. Have a listen…

Send us an e-mail to info@thesaucepod.com and we’ll read it during our next episode.
Listen or watch on your smartphone with the FingerLakes1.com App or on Stitcher.
The Sauce Pod is LIVE every Monday at 8:05 pm EST on FingerLakes1.tv and YouTube.

Wonderful Local Soup .::. Episode 22

Learn where to find the best soup in Seneca Falls and recipes for hot soups to keep you warm on these cold winter nights in the Finger Lakes. Also, what is your Finger Lakes bucket list?

CHARDONNAY MUSHROOM DILL CREAMED SOUP

This was served at the Wonder Life celebration at the the Seneca Museum of Industries and Waterways

IN A LAGE POT : 2 sticks of unsalted butter,2 chopped celery ribs, 2 chopped onions, 1 pound of sliced mushrooms, 1 minced garlic clove
cook over medium heat for 15 minutes
ADD: 1/2 bottle of chardonnay, 1/4 dry porcini mushroom soaked in 1 cup of hot water
cook for 5 minutes
ADD: 1 cup of flour, cook for 5 minutes
ADD: 11/2 quart of chicken stock, 1/4 teaspoon of dry sage, dry marjoram, 1 tablespoon lemon juice, 1 teaspoon of dill ,cook for 15 minutes
ADD; 1/2 quart milk,1 cup of sour cream, salt and pepper to taste, cook for 15 minutes, garnish with chopped scallions and parsley

ZUPPA DI FARRO

SOAK; 1/2 pound of Farro in cold water, overnight, Drain and Rinse
HEATt; 21/2 quarts of water or broth in a pot , add the farro and cook uncovered for 11/2 hours , drain, save 1 cup od cooking water

In a soup pot over medium heat
ADD; 1/2 cup of oil, 1/2 minced onion,1stalk of chopped celery, 1 minced carrot, 2 minced garlic cloves, 1/4 cup of parsley, 1 teaspoon of thyme, 1 teaspoon of oregano, 1/4 cup of chopped pancetta
COOK; for 7 minutes, stir till golden
ADD; 1 can of diced tomatoes with juice
COOK; 2 or 3 minutes
ADD;1 cup of the farro cook water, cook for 10 minutes, season with salt and pepper
ADD; farro, cook for 30 minutes
SERVE; with a garnish of drizzled olive oil and parmesan cheese
you can also add cooked sausage or cooked beans

RED BEAN SOUP OR STEW

1 pound dried red beans soaked over night drain and place in crock pot with:
1 cup chopped onion, 1/2 cup sliced shallots, 1/4 cup chopped celery, 2 tablespoons minced parsley,
2 teaspoons of minced garlic 1/4 cup chopped green pepper,
1 ham bone, 1 pound cubed bake ham, 1 quarts of water 1/2 teaspoon salt, 14 teaspoon black pepper,
1/8 ground hot pepper,1/4 dry thyme, 2 crushed bay leaves cook for 5 hours
Remove bone, scoop out 1 cup of bean mixture from the crock pot and puree. place back in pot, heat and serve

To make into a stew puree whole the whole pot, add water if too thick, season with salt and pepper, reheat , serve with boiled rice

SLOW COOKING VEGETABLE STOCK

Cover and cook for 8 hours
1/4 cup oil, 2 chopped onions, 4 carrots cut into i inch chunks, 4 stalks of celery with leaves cut in 2 inch chunks,
4 parsnips 1 inch chunks, 8 ounces of mushrooms quartered, 2 tablespoons of tomato paste,
1 bunch ( 3 cups) swiss chard cut into 1 inch pieces, 2 teaspoon dried thyme,1 bay leaf,
2 teaspoon of salt, 1/2 teaspoon black pepper corns, 4 cups of water,
Strain, refrigerate up to 7 days or freeze up to 6 months

CROCK POT ONION SOUP

In a crock pot heat 1 stick of unsalted butter, add 2 thinly sliced sweet onions, 2 tablespoons of sugar, 1 tablespoon dried thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 bay leaf,
COVER AND COOK; 8 hours until a deep golden brown
ADD: 1/4 cup white wine, 5 cups chicken or beef stock cook 1/2 hour
REMOVE: bay leaf, serve in soup bowl, top with shredded gruyere or swiss cheese or slice toasted french bread topped with the shredded cheese placed on top of the soup