How to Make Chicago Style Giardiniera
How to julienne bell peppers (to dice small, slice the strips in the opposite direction)
How to slice and dice an onion
Chicago Style Giardiniera
Ingredients:
6 jalapeños, thinly sliced, seeded (unless you prefer hot giardiniera
2 green bell peppers, diced small
2 red bell peppers, diced small
1 celery rib, diced small
1 carrot peeled, diced small
1 yellow onion, diced small
1/2 head cauliflower, cut into florets and chopped small
1/2 cup salt
3 garlic cloves, minced
1/2 cup stuffed green olive, chopped small
2 1/2 teaspoons dried oregano
1/2 - 1 teaspoons red pepper flakes
1/2 teaspoon celery seeds
Freshly ground black pepper
1 cup apple cider vinegar
1 cup extra virgin olive oil
Directions:
1. Combine the jalapeños, bell peppers, celery, carrot, onion, and cauliflower in a large bowl. Stir in the salt.
2. Add cold water to cover vegetables. Cover and refrigerate for 12 hours.
3. After 12 hours, drain salt water, rinse, and set aside.
4. Combine the garlic, olives, oregano, red pepper flakes, celery seeds and black pepper to taste in a medium bowl. Add apple cider vinegar and stir together. Whisk in the olive oil.
5. Add oil and vinegar mixture to the vegetables and toss lightly until fully combined.
6. Cover and refrigerate for 48 hours before using. The giardiniera will keep in the fridge for several weeks.
Special thanks to:
Film/video equipment: Luke Zintak
Logo: Ed Zintak
Music: Hooksounds
Slow Braised Beef Cheeks Recipe
This is my slow cooked beef cheek recipe, with an amazing red wine sauce and some mashed potatoes. A classic recipe but super delicious.
Ingredients for 6ppl:
6 Beef/Ox Cheeks
500ml Red wine (and a glass for yourself)
500ml Beef Stock
1 Large/Medium white onion
4-5 Carrots
3-4 Celery sticks
Olive oil, salt and pepper
3-4 Bay Leaf
20-30g Fresh thyme
4-5 Garlic Cloves
50ml Brandy to deglaze plan
(50g butter with 25g cornflour to thicken sauce)
Parsley to garnish
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Italian Grandma Makes Giardiniera
GIARDINIERA:
6 Canning Jars and Lids (quart size)
4 cups White Vinegar
8 cups Water
8 teaspoons Salt
4 teaspoons Sugar
1 Cauliflower Head
6 Bell Peppers, mixed colors
5-6 Celery Stalks
4-5 Carrots, peeled
1 large White Onion, sliced
6 Garlic Cloves, halved
6 +2 Bay Leaves
Black Pepper Corns
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook. Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
How to Make Giardiniera - Chicago-Style Vs. Italian!
Giardiniera is a mix of fresh vegetables from the garden mixed in a vinaigrette with lots of seasonings. Learn how to make giardiniera two different ways, including my recipes for Italian Giardiniera, which is chunkier and usually served as an appetizer, and Chicago-Style Giardiniera, which is more finely chopped and used as a spicy topping for beef sandwiches and more. So delicious. I grew up in the Chicago area. Gotta have my giardiniera.
CHAPTERS:
0:00 How to Make Giardiniera
0:33 Italian Style - Veggies
1:57 Italian Style - Drain Veggies
2:23 Italian Style - Vinaigrette
3:32 Italian Style - Mix Together
4:20 Italian Style - Store
5:10 Chicago Style - Veggies
6:40 Chicago Style - Drain Veggies
7:08 Chicago Style - Vinaigrette
8:37 Chicago Style - Mix Together
9:25 Chicago Style - Uses
9:59 Chicago Style - Olives
10:21 Chicago Style - Store
11:11 Variations
THINGS YOU’LL NEED FOR ITALIAN:
2 bell peppers sliced. Use colorful peppers - you can also use sweet peppers
2 jalapeno peppers sliced
2 serrano peppers (Optional, for a hotter version)
2 medium carrots chopped
2 celery stalks chopped
2 cups cauliflower florets (about 1/2 head of cauliflower)
1/2 cup salt
3 cloves garlic minced
2 teaspoons dried basil
1/2 teaspoon celery seed
Ground pepper
1 cup of white vinegar or half white and half apple cider vinegar
1 cup olive oil + more as needed
THINGS YOU’LL NEED FOR CHICAGO STYLE:
1 cup cauliflower florets chopped (about 1/4 head of cauliflower)
5 jalapeno peppers diced (use bell peppers for mild giardiniera
5 serrano peppers diced (or use sport peppers - optional, for hot giardiniera)
1 medium carrot diced
2 celery stalks diced
1/2 cup salt
1 cup olive oil (extra virgin is best, though you can use vegetable oil)
1 cup vinegar (or use water, like many Chicago giardiniera brands - see the Recipe Notes)
4 cloves of garlic minced
2 teaspoons dried oregano
1/2 teaspoon celery seeds
1 tablespoon crushed red pepper (or to taste)
Ground black pepper (to taste)
1/2 cup green olives chopped
GET THE FULL RECIPES:
Italian Style Giardiniera:
Chicago-Style Giardiniera:
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I had so much fun making this! What other videos would you like to see?
-Mike
#condiment #vegetables #pickled #antipasto #veggies
CHICAGO STYLE ITALIAN BEEF SANDWICH (Made By Man From Chicago)
The Italian Beef Sandwich aka one of Chicago's four main food groups is a sloppy, drippy, monster of a sandwich and a damn good one at that. I grew up on these beloved gut bombs and it was a real thrill to create a video showing you how to make your own at home from scratch. Enjoy responsibly.
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APRON:
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
INSTANT READ THERMOMETER:
INSTANT POT:
KITCHEN AID MIXER:
6.75qt LE CREUSET DUTCH OVEN:
MY FAV STAINLESS BOWL:
RECIPE BELOW Makes 4 very large Italian Beefs (+ extra Giardiniera)
GIARDINIERA (makes 1qt/ltr)
•150g or about 1 1/3c each of Cauli, Celery, Green Bell Peppers, Carrots
•75g or 1/2 c serrano (or another hot pepper of choice)
•400g or 1 3/4c white distilled vinegar
•200g or 3/4c water
•24g or 1 1/2 tbsp salt
•300g or 1 1/3c light olive oil
•150g or 3/4c ex virgin olive oil
Chop all veg into small dice and mix to combine. Combine vin, water, salt in a sauce pan, bring to a boil, add veg, stir, turn off heat and allow to cook as it comes to room temp. Transfer to container and refrigerate 2 days.
After 2 days, strain liquid off veg. To the strained veg mix, add oils & store in fridge until ready to use.
FRENCH SANDWICH ROLL:
•225g or 1c water (86F/30C)
•9g or 3tsp yeast
•20g or 1 1/2tbsp olive oil
•15g 1 1/4 tbsp sugar
•350g or 2.5c bread flour (12.7% protein)
•9g 1 1/2 tsp salt
Combine ingredients into bowl of stand mixer with dough hook. Mix on low until combined (3min). When dough has begun to form into a ball, increase to high speed and continue mixing for another 6 mins. Transfer to a medium bowl, cover, and allow to ferment at room temp for 90 mins.
Flour dough and work surface and divide into two 300g pieces. Preshape into balls as shown @2:40. Cover with town and allow to rest for 15 min. Shape each piece as shown @3:00.
Place onto parchment lined sheet tray dusted with semolina, place shaped dough rolls onto tray and gently press down to slightly flatten. Cover and let proof for 30-45min until they've grown by about 75%. Score lengthwise.
Bake in a 375F/190C preheated oven for about 30 min (rotating halfway through) until light golden grown.
ROAST BEEF:
•Two 2lb (.9kg) top round roasts, cut in half (1lb for each sandwich roll)
•Neutral cooking oil (canola, vegetable, etc)
•1000g or 1L nice beef stock (recipe below)
•Spoonful bouillon paste (optional)
•Salt to taste
•Bman's Super Secret Beef Spice Blend: 5g each dried oregano, garlic powder, onion powder, toasted coriander seed, chili flake, paprika, toasted fennel seed, black pepper.
Preheat large pot on med-high, add a few plugs of neutral cooking oil, and add in 2 pieces of roast. Sear well on each side. Add beef stock to deglaze. Add spice blend.
Bring to simmer, cover with parchment and load into 250F/120C oven to cook for 60 min. Meat temp should be 140F/61C. Wrap beefs in plastic wrap and allow to cool in fridge.
When ready to use, slice as thinly as possible.
Strain cooking jus into container. When ready to use, add spoonful bouillon paste, heat to 145F/62C, season to taste (should be very salty) and lower heat to low. Add in sliced beef to just warm through.
BEEF STOCK:
•6-8lbs or 3-4kg beef shanks
•2000g/2L water
Roast shanks in very hot oven (450F/230C) for 30min. Add to slow cooker along with all fond from roasting pan and water. Slow cook for 6hrs.
#italianbeef #chicagostylebeef #roastbeefsandwich #chicagostyleitalianbeef #chicago food
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Young Chicago native brings family's giardiniera recipe to Valley
Kelsey D's Giardiniera, Chicago's favorite condiment, is a family owned business and recipe.