Recipe: Joey's Restaurant Marinara Sauce and Shrimp Casino

JOEY'S RESTAURANT MARINARA SAUCE

1/3 cup olive oil
6 ounces salt pork left whole or pancetta, coarsely chopped
1 cup coarsely chopped onion
4 cloves garlic, finely chopped
1 (28-ounce) cans Italian plum tomatoes in juice, San Marzano variety preferred
1/2 cup (4 ounces) tomato paste
1/2 cup water, to rinse tomato paste can
1/2 bunch fresh basil, coarsely chopped
1 teaspoon dried basil
2 teaspoons salt
1 teaspoon black pepper

In a medium saucepan, heat the olive oil over medium-high heat and brown the salt pork or pancetta.

Add the onions and garlic and cook, without browning, until soft and translucent.

Place the tomatoes in a bowl, squeeze tomatoes through your fingers and add to the pot. Stir in the tomato paste. Fill the tomato paste can with water, swirl it around to get all the paste and pour it into the sauce. Add the basil, salt and pepper. Bring to a boil and cook for 5 minutes. Reduce heat and simmer, uncovered for 45 minutes, stirring occasionally. Remove salt pork.

Makes 3 quarts
Source: Joey's Italian: Favorite Recipes from Central New York's Celebrated Restaurant by Chef Joey DeCuffa

You can purchase the sauce here:
http://www.syracusegiftbasket.com/cnylocalproducts.php

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JOEY'S RESTAURANT SHRIMP CASINO

"This is just my interpretation of Clams Casino, a popular appetizer invented right here in the Empire State. I love the way the smoky bacon plays off the sweet shrimp in this dish." - Joey DeCuffa

12 large shrimp
1/2 cup Joey's Seasoned Bread Crumbs (recipe follows)
2 tablespoons grated Romano cheese
1 tablespoon olive oil blend (10 percent olive oil, 90 percent vegetable oil)
1/4 cup (6 ounces) chopped bacon
3 tablespoons butter
1 red bell pepper, diced
1 green bell pepper, diced
1/2 red onion, diced
1 1/2 cups (10 ounces) chopped spinach
Juice of 1 lemon
1 tablespoon extra dry vermouth
4 tablespoons butter, cold, cut into 12 cubes
1/4 cup grated Asiago cheese
Dash of paprika

Preheat oven to 400 degrees F.

Peel, de-vein and butterfly the shrimp. Arrange, cut side up in a single layer, in oven-proof baking dish.

In a mixing bowl, combine bread crumbs with Romano cheese.

In large saucepan, heat oil over medium-high heat. Add bacon and saute until browned but not crisp. Add red and green peppers, onion and spinach and saute until softened, 3 to 4 minutes. Add butter to pan. Add bread crumb mixture and combine to form a paste.

Place 2 tablespoons of the mixture on top of each shrimp and press lightly. Squeeze lemon juice over shrimp and sprinkle with the vermouth. Dot with the butter cubes and sprinkle with the Asiago and a dash of paprika.

Bake for 20 minutes. Remove and serve immediately.

JOEY'S SEASONED BREADCRUMBS
Makes 3 cups

1 large loaf Italian bread
3 tablespoons dried basil
2 teaspoons salt
2 teaspoons ground black pepper
1/4 cup grated Romano cheese
1/4 cup dried parsley flakes
3 tablespoons garlic powder

Preheat oven to 375 degrees F.

Slice bread, spread out on a large baking sheet, and toast lightly until it is crisp and crumbly, but not dark. Set bread aside to cool.

In a food processor fitted with a steel blade, grind toasted bread into fine crumbs. In a large mixing bowl, combine bread crumbs with remaining ingredients.

Store in a dry, airtight container in a cool, dry place. For best results, use within one week because like bread, breadcrumbs will become stale.

Makes 4 servings
Source: Joey's Italian: Favorite Recipes from Central New York's Celebrated Restaurant by Chef Joey DeCuffa