1/2 Price Pasta & Pizza

Monday Nights @

Pazzo

141 West front St.

Red Bank NJ 07701

732-747-4551

Mad Greek

The Mad Greek gives it a 4 MG rating!!

PROMOTIONS

MONDAY – HALF
PRICE PIZZA & PASTA

Half Price on all Pizza
& Pasta. Starting at 4pm

WINE DOWN WEDNESDAY

Half Price on all Bottles
& Glasses of Wine all Day

MON – FRI
HAPPY HOUR

Mon – Fri 3-6pm
Half Price Apps, $3 Drafts and $5 Mixed Drinks.(Bar Only)

Day Trip to Lambertsville, NJ & New Hope Pa

Hanging out walking and Shopping! (No not me ever)  All about Kathy today!!  Lots of great places for Food & Drink!!!

SAUTEED SQUID KALAMARAKI

GREEK FESTIVAL

JUNE 7 20015

At Kimisis Tis Theotokou Greek Orthodox Church, Holmdel, NJ.

1/4 cup Ouzo

·      TT lemon zests
·      TT Olive Oil (EVOO)

·      5 # squid tubes cut into 1" rings (Tentacles left whole)

·      1/3 cup fresh lemon juice

TT Julienne Grape Leaves 

TT chopped Fresh Parsely

TT Crushed red Pepper Flakes

4 cloves crushed garlic

1/4 cup grated kefalotyri

Procedure:

1. Place ouzo & zests in a bowl to marinate

2.  Heat the oil in pan over high heat, add squid for about 1 minute as it turns pink

3. Add lemon juice, salt then ouzo & zest mixture, cook till liquid is reduced and slightly thickened, 2-3 minutes.... then transfer to platter, sprinkle with grape leaves, Kefalotyri, pepper flakes & parsley and serve immediately  

Time to Eat!!! JUNE 4 - JUNE 7 2015 @ Kimisis Tis Theotokou Greek Orthodox Church, Holmdel, NJ

Waypoint 622 American Restaurant Union Lane Brielle, NJ 732-528-6235

Kathy & I went out for a soft opening of a new Eatery in Brielle, with AnnMarie, Tom and Nick the other night!!!!

While still under construction on the outside, dinning room was fully operational and we had a great dinner!!  Kathy & I are going for Mothers Day as well, cozy atmosphere and friendly service, The Mad Greek gives it a 4 MG rating!!

 
 

To Dan & Doug Palsi - "Best of Luck"
Dean ......aka "The MadGreek"

Pappardelle with Chicken and Roasted Fresh Vegetables in Tomato Cream Sauce

Mise en place

• TT extra-virgin olive oil
• 1 # cubed chicken tenders 
• Coarse salt and ground pepper
• 1 medium yellow onion, diced medium
• 1 cup cubed baby bella mushrooms
• 1/2 cup cubed peeled eggplant
• 1 cup baby spinach
• 2 garlic cloves, minced
• 1 cup Marinara Sauce
• 1/2 cup heavy cream
• TT fresh oregano
• TT fresh basil
• TT fresh parsley
• 1 pound pappardelle

Procedure:

cook Pappardelle in boiling salted water with a touch of EVOO  (extra-virgin olive oil)

cook till al dente, shock in cold water - drain and hold till service

In a roasting pan @ *350 in a convection oven-mushrooms, onions, garlic, and peeled eggplant with EVOO and spices, roast till browned

In sauce pan with EVOO and salt & pepper, brown cubed chicken till browned, add baby spinach till it wilts, adjust seasoning add roasted veggies, some marinara, then heavy cream-get a nice rose colored sauce......reheat pappaardelle and top with mixture, finish with fresh parsley and some fresh grated parmesan :-D

And of course serve with your favorite fresh artisan bread!!!!