We wanted to share a few Great Food Pics from the legendary Italian Restaurant that started it all in Chicago’s Little Italy – The Rosebud
Mussels in a spicy tomato sauce (picture by Dave Rozek)
A Steamed Mussel recipe to share:
Ingredients
4 lbs.
clams
1/2 c. scallions, chopped
2 to 3 garlic cloves, chopped
1 stick or 1/2 c. butter
10 to 12 ounces of tomato sauce
Salt & pepper to taste
2 tbsp. chopped parsley
Directions
Scrub 4 pounds clams under cold running water. In a large kettle saute 1/2 cup chopped scallions and 2 to 3 chopped garlic cloves, than add in 1 stick or 1/2 cup butter until the scallions are tender but not browned. Add tomato sauce and salt and pepper to taste. Bring mixture to a rapid boil and add the clams. Cover the kettle and cook the clams, shaking the pan frequently, for 5 to 7 minutes, or until the shells are opened. Stir in 2 tablespoons of chopped parsley and serve the clams and the broth in soup bowls, accompanied with garlic bread. Serves 4.
Sausage and Peppers (picture by Dave Rozek)
Italian Sausage and Peppers recipe to share:
Ingredients
6 (4 ounce) links Italian sausage
2 tablespoons butter
1 yellow onion, sliced
1/2 red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup white wine
Directions
Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 1/2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
Baked Clams
Baked Clams recipe to share:
Ingredients
24 Clean Clam Shells
2 (6.5 ounce) cans minced clams, drained with juice reserved
1 (6 ounce) can crab meat, drained
4 cups fresh bread crumbs
1/4 cup minced sweet onion
2 cloves garlic, minced
2 tablespoons chopped Italian flat leaf parsley
4 tablespoons butter
2 tablespoons olive oil
lemon pepper to taste
paprika to taste
2 lemons, quartered
Directions
Preheat oven to 400 degrees F (205 degrees C). In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice. Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.) Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.
The Recipes:
The collection of recipes used in our blog has been passed down from one family member to another and have been a part of our Sunday Gatherings for years. The pictures are from The Rosebud Cafe on Taylor street in Chicago’s Little Italy. Please enjoy both the pictures and the recipes.
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Great Food Pics 