AL Capone Roast

24 Oct

capone

 

 

 

 

Now you may not no it but BIG  Al was a Cook.

 

I said cook , not crook ,

although for that , he was often  mistook.

 

He gave money to da  church,  and to da Boy Scouts,

opened soup kitchens for da down and da  out

soup

 

Now , sure ,  he might  sometimes, have had to  knock  heads,

but he always,   always  ,  avoided the Feds.

 

At bars and at brothels and brewery’s  too,

he made his collections ,   for protection was due.

 

And  it  was known by all , after a  day at the office,

He would prepare meals ,

great and all the time flawless.

 

When BIG AL got home ,  he would fire up the grill ,

put  on an apron  and cook ,

for it gave him a thrill.

 

Burgers and wieners and sometimes  fish,

Big Al could fix  almost any dish.

 

But his favorite to make while he drank down a beer,

Was the Al Capone Roast ,  I have the recipe here.

 

Now some of you might say,

this all is a lie,

told by one of those gangsters,  a real Wiseguy .

 

Now is it all   true ????

I ‘ll   leave that  to you.

It’s the story I heard,

Oh yes,

word for word.

 

 

It was told to me by a guy, I once knew       ,  nosetap

whose sister dated a plumber,

his name was Lew.

 

He worked in a building,

in AL’s  city  Cicero ,

and for a fact,

it’s right  next to the city

of  Chicago.

 

 

And he heard this  story,  when the pipes he did fix

at the corner of Laramie street and 26.

 

There lived in the building ,

an old Irish lady.

Whose strong son delivered the newspaper to  BIG AL  daily.

 

He often would see BIG AL grilling, out back of the house,

for BIG AL was a chef ,

of that ,  he had   no doubt.

 

And more times than not , Big AL would yell,

“Hey Boy !  Come  have dinner with me ,and sit for a spell .”
.
So eat together,they did dine,
 the young lad and BIG AL,
friends ,
real and genuine.
.
” Mr. Capone,  I thank you sir,”
“but as  to another helping,”
“I must defer.”

.

” For my poor mother , she would
enjoy this roast , if only the recipe from you I could coax.”
 .
“Why sure! ”  Said BIG AL,
”  I ‘ll  write it  for you “
.
“Make it for your Mother ,
 and all of your friends too!”
.
And take it from me ,
be sure to wear a  smile,
For no matter where you go .
you will always be in style.
.
         capone22
 .
“Say Mr. Capone, I say thanks a lot,”
“I believe with this recipe”
“I’ve hit the jackpot.”     slot

 

 

Al Capone Roast - flank steak stuffed with mushroom, olives, pepperoni ...

This is a GREAT roast I just discovered .

No I don’t know if BIG AL invented this or even if he  ate it ,  but it sure looks like some kind of  fabulous   Italian dish.

MAMMA MIA !!!

I doctored it up  alittle and it turned out great. I thought that all the flavors would kind of jell into one .   But ,    OH NO NO!!!!     you can taste each and every one.

3 lb.’s flank steak

extra virgin olive oil – the only kind ( no chemicals)

4 oz. chopped black olives

1/2 red onion chopped

2 cup minced fresh mushrooms

8 slices prosciutto  proc

Prosciutto: Cured Ham

Prosciutto is very different from either bacon or pancetta, but we think it gets confusing because the words prosciutto and pancetta can sound similar to our non-Italian ears! Prosciutto is made from the hind leg of a pig (ie, the ham), and outside Italy, calling it prosciutto indicates a ham that has been cured.

The quality of prosciutto is entirely in how it’s cured. The outside of the ham is usually rubbed with just salt and sometimes a mix of spices. This draws out moisture and concentrates the flavor while the ham slowly air-dries (very much like dry-aged beef). This process can take anywhere from a few months to a several years depending on the desired result.

8 slices  Italian  mortadella ( or Canadian)  ( Not from California )mort Known as the “Italian Bologna,”. Select cuts of pork are accented with garlic and spices, then delicately roasted in the old world Italian way.

8 slices pancetta

pacet

Bacon & Pancetta: Cured Pork Belly

Bacon and pancetta have the most in common. They are both typically made from pork belly and both are cured for a certain length of time. Both are also considered “raw” and need to be cooked before eating.

What’s the Difference? The Curing Process

The process for making the two is slightly different.

Pancetta is simply cured, and the focus is really on how this happens. This can be done simply with salt, but spices and other aromatics are often added to infuse the pancetta with particular flavors.

Pancetta is sometimes sold sliced paper thin, or cubed. The thin slices can be wrapped around vegetables or meat before cooking. The pancetta cubes are often used like bacon, sautéed with onions or garlic to form the base of a soup, pasta, or risotto.

 

 

 

10 slices mozzarella cheese – Sliced at the deli or slice it yourself

DO NOT BUY PRE-SLICED

10 slices pepperoni

pepperoni

1 tbsp. Italian seasoning ( 1 tsp. each – oregano , basil ,  , onion powder –  1/2 tsp. crushed fennel seed 1/8 Tsp Cayenne pepper )

1 tbsp. garlic powder

3 tsp. Emeril’s essence or steak seasoning   cs2

2 cups homemade spaghetti sauce ( or you favorite jar brand  if you half to ,)(

(Paul Newman’s Marinara is actually pretty good )    pnm

1 green pepper –  thin sliced 1/8 thick

2 cups –  fresh slices mushrooms

INSTRUCTIONS

Preheat oven to 350′

Lay flank steak out on counter and flatten with mallet or small fry pan

Rub both side with olive oil.   Sprinkle ,  1 tsp. garlic powder,   onions , 1 cup  mushrooms and olives.

Put down a layer of prosciutto   ,

Then a layer of Motradella  ,

Then a layer of pancetta.

Then a layer of mozzarella  , then a layer of pepperoni ,  sprinkle with ! Tbsp  Italian seasoning. or  1 tsp.. Emeril’s  essence.

Roll up like a jelly roll and tie with string.  beefroll

Las Vegas Food Adventures

Sprinkle with Essence  or seasoning  , a little  salt and fresh ground pepper    – pat in ( No need to RUB ). let sit for 20 min.

Get the cast iron fry pan HOT HOT HOT.

Put in alittle olive oil and sear roll on all sides

Remove from heat.

Pour spaghetti sauce over the top sprinkle on green peppers and 1 cup   mushrooms.

Put in oven on middle rack for 1 hour until middle register 160′

Remove from oven ,   let rest 15 min.     , slice …….

Eat and Enjoy !!

PS :    As I  review this recipe and its almost  summer , I do believe this would work out just fine if you cooked this on the grill ( LIKE BIG AL )   using the indirect heat  method.

inderect3

GRILL ROAST ON THE      ” GRILL ” UNTIL INTERIOR 160′  ABOUT AN HOUR.

SAUTE MUSHROOMS AND GREEN PEPPERS IN A LITTLE OLIVE OIL IN A SAUCE PAN.

ADD MARINARA SAUCE AND SIMMER SLOWLY FOR 20 MIN.

LET ROAST REST FOR 15 MIN,    SLICE AND SERVE SAUCE ON THE SIDE.

 

( make sure you have plenty of iced down beer and some tune-age )

Oh wait …this  is Italian so Red vino and some fresh bread and cheese will do very nicely  to snack on while you wait for the roast ,thank you.

 

 

EAT and ENJOY !

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One Response to “AL Capone Roast”

  1. Dave November 3, 2012 at 3:46 pm #

    This was fabulous. Even two days later re-heated in the microwave. Thanks for the leftover!

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