spaghetti

Recipe of the Month: Spaghetti & Breadcrumbs

April 14, 2019 By Dayton937 Leave a Comment

Time for an Italian tradition

Welcome to our Food Adventure recipe of the month. This month we feature a secret, closely guarded family recipe that is dear to our hearts.

Jackie Scanlan from our Food Adventure Crew is an Italian mom. Today she shares not only an Italian Family secret, but a favorite you would typically find in New York and Jersey in Italian households.

Today’s recipe feature : SPAGHETTI with BREAD CRUMBS

Jackie aka “Hungry Jax” explains the origins and importance of this dish in her life.

Hello fellow Dayton area foodies !!

Spaghetti with Breadcrumbs

It’s finally warm out! Don’t get me wrong, I am a winter child. I love snow, hoodies and warm boots. But when the sun starts shining, and the weather warms up, I can’t help but feel more energized and ready to be outside with the kids anytime that we can! And with the change in the season, my appetite changes as well!

Pasta is truly my soul food. If I was only allowed to eat one thing for the rest of my life, spaghetti would be the choice. It is so versatile and fun to eat! The recipe I am sharing today is a lightened up spaghetti dish that is fresh and lighter for these warmer days but still fulfills as a comfort food.

Spaghetti with breadcrumbs was a go-to easy dish that my mother would make when I was a child. I loved it. Quick, simple, and satisfying! My version is pretty close to my mothers, but a few tweaks that enhance this dish to the next level. This dish makes a

It all starts with GARLIC !

great main dish or can be a light side. Grill up some chicken and you’ve got a complete meal. I added broccoli to brighten it up even more. My trick is to toss the broccoli florets in with the pasta during the last minute to cook them. This produces a crisp and brilliant colored broccoli without it being mushy. And it makes for one less pan to clean!

Give it a shot! It’s so easy and very tasty! Not that I am biased or anything…

Mangia!

Jax

SPAGHETTI WITH BREADCRUMBS

You’ll need:

¼ cup olive oil
Monthly Recipe
1 cup panko bread crumbs
1 tbls dried parsley
1 tbls crushed red pepper
1 clove garlic chopped
1 lb spaghetti
2 cups broccoli chopped
¼ cup fresh lemon juice
zest from one lemon
salt and pepper to taste
**reserve ½ cup pasta water**
Breath mints/gum for after if you’re on a date. This is a garlicky one!

Warning – this recipe makes kids happy

DIRECTIONS:

Boil water and cook pasta as instructed. Meanwhile, in a separate pan, heat the olive oil and red crushed pepper till warm on medium heat. Add garlic and cook until fragrant (about 1 minute). Add in bread crumbs and cook until lightly browned. Remove from heat and add parsley.

During the last minute of your pasta cooking, add in broccoli. Once done, drain but reserve ½ cup pasta water. Return pasta and broccoli to the pot. Add ¼ cup of the reserved water and cook on low heat. Add lemon juice and salt and pepper to taste. Pasta should be moist but not swimming in pasta water. So only add more if you feel it’s too dry.

Remove from heat, dish out and top with the breadcrumbs and romano and/or parmesan cheese. Mangia!

Check back each and every week for an exclusive Food Adventure article right here on Dayton Most Metro

About Jackie :

Jackie’s Top 5 Favorite Local Places
1) Lock 27
2) Partial to Pie
3) The Cakery
4) Sweeney’s Seafood
5) Zombie Dogz and Dorothy Lane Market (tie)

Jackie moved to the Dayton area in 2006. This Italian mom from Upstate New York, found herself in a very different culinary atmosphere that what she was used to in Utica, NY. However, different proved to be good and she fell in love with not only this “gem” of a city, but also the food and foodies within it. Cooking is a passion of Jackie’s.

Cook breadcrumbs until lightly browned

She loves to use her husband John, and 2 daughters Coraline and Ashlyn as her lab rats to test recipes out. Some of her recipes have been published in National Food Magazines! She has also won food competitions including best “Chicken Riggies.”

As much as she loves to cook, she loves to take a night off from her kitchen and enjoy eating out and letting someone else do all the work (and the cleanup)! Other foodie interests include years of volunteering at the Dorothy Lane Market School of Cooking, and recently has hosted her own Food Adventure classes with the crew at the culinary center. She has been re-tweeted a few times by Food Network’s Alton Brown, whom she has been a fan of his since way back when he wore bowling shirts.

Jackie takes the lead at the Food Adventure cooking classes at Spicy Olive. She hosts cooking demos at Dayton’s Garlic Fest and has appeared for Food Adventures on Living Dayton TV. Jackie is always excited to be a part of the Food Adventure team and this “always hungry girl” is looking forward to experiencing some new eats. Her positive attitude and passion for food ads fun to all of our events.

Are you a Dayton Foodie? Than join us and 8,000 Dayton foodies on our FACEBOOK by clicking HERE.

The finished product !

Iconic Dayton Bartender to Retire after 50+ years

February 6, 2017 By Dayton937 Leave a Comment

Rick Busch, legendary Dayton Bartender at Franco’s

Some Daytonians are unforgettable characters. Such is the case with lifelong barkeep, Rick Busch. He is set to retire from Franco’s Ristorante Italiano on Tuesday February 7th, after over 50 years in the business, the last 15 years at Franco’s.

If you have seen or met Rick, you would never forget him. He has a quick wit, and is well known for his sarcastic jokes. His trademark mustache and beard are throwback style. His deep, rich voice and laugh are unmistakable. Rick is sharp, and is a treasure trove of information about the Miami Valley restaurant scene. He is a lifelong Dayton foodie, and always up for a Food Adventure.

Rick says “Franco’s World Famous spaghetti” is a Must Eat !

Whether talking about a past or present local eatery, he usually has a great story or insight on the place. We chatted with Rick about old restaurants like the “Cork n Cleaver” and shared recent memories from this past year’s Italian Festival. His infectious smile is a testament to his craft as a bartender. He is knowledgeable, and makes you feel at home. No wonder he has had a successful career spanning five decades.

Moretti Beer at the bar served by Rick

The long days of standing on your feet for several hours in a row, and the toll it takes, caused Rick to decide it was time to retire at this point in his life. He also works for clients through a Dayton senior service care company. We assume he may continue that part time.

So how did he become this legendary bartender?? Let’s find out!

HERE’S THE SKINNY on ICONIC DAYTON BARTENDER, RICK BUSCH:

—He grew up in West Carrollton and regularly meets with a group of classmates from his high

Tuesday Feb 7th, 2007 ends 50 years of bartending

school class of ’64. With his wisdom, he explains the importance of time with good friends, because life is way too short.

—Rick started bar tending at the 400 Club in the mid 1960’s, which was Dayton’s first gay bar on 400 Warren St. He said “if people knew some of the stories that went on in that place, oh boy…”

—He also worked bar at the legendary Stockyards Inn on Springfield Street in Dayton and a stint at Frigidaire in 1976.

Steve and Rick at Dayton’s Italian Fall Festa

—His next move was the Bar Manager at the Daytonian Hotel at Third and Ludlow Streets from 1980-1984. During that time, first lady Nancy Reagan paid a visit and dined.

—Over the next 17 years, Rick would work at the TWA Ambassadors club at the Dayton Airport, tending bar. Oh, the stories he must have heard and shared over the years.

—In 2001, he started working at Franco’s Italian restaurant, on Fifth Street, where he was an immediate fixture. This is where the Food Adventure Crew first met him. The food and drink are always good, but Rick puts his special touch on service that you can’t describe. You

Rick running the Cash Register at Franco’s on Fifth Street

have to experience it yourself. An era is truly coming to an end (insert one of Rick’s jokes here).
We decided to put some stats together based on averages, to estimate of the number of people Rick has served over the last 50 years. We figured out that Rick has served approximately 780,000 customers. We figured 234,000 which would have been served at Franco’s alone. That is an amazing feat.

We estimate Rick has served 234,000 people in his 15 years at Franco’s

—On a personal level Rick loves good food & wine. He loves to explore local eateries, & loves to travel. He loves to dine in locally owned & operated, small town restaurants. He is also known for hosting some epic parties at his Beavercreek home.

Food Adventures has our favorite “Must Eats” at Franco’s, but today, we thought, “who better to seek that expertise from, than Rick Busch?” He has 2 favorites from his 15 years working with the menu.

Rick serving up calamari and garlic bread

RICK BUSCH’S “MUST EATS” at FRANCO’S RISTORANTE ITALIANO:

—FETAGO di MANZO (CALVES LIVER AND ONIONS):
Liver sliced and sautéed to perfection in Franco’s kitchen. Served either Italian-style with sauce or American-style with onions. Rick says this dish is fantastic.

—FRANCO’S WORLD FAMOUS SPAGHETTI:
Spaghetti noodles tossed is a combination of Romano cheese, fresh roasted garlic and olive oil.

Peroni Italian Beer

We love to add mushrooms, but Rick says, instead, add Franco’s homemade, special Italian sausage (insert one of Rick’s joke here).

Are you hungry? Want to try some of these dishes yourself? Well, come out to Franco’s Ristorante Italiano at 5pm this Tuesday, Feb 7th for Rick’s retirement party. Whether you knew him or not, it is a perfect chance to try some authentic Italian recipes and visit with Rick at Franco’s one last time.

Last time we dined at the bar, Big Ragu got a Moretti Italian Beer with his appetizer, which is his tradition. When he told Rick he was ordering Lambrusco with his meal, Rick said he

Lasagna at Franco’s

would have to get rubber gloves out to protect himself from serving that crap. Ragu ordered another Moretti Beer instead. This Tuesday, Big Ragu promises to toast him with a glass of Lambrusco.

Congratulations on your your retirement, Rick! It is well deserved. Thank you for all of your hard work and service over the years. The ole’ Italian place won’t be the same without you.

For more Food Adventures, please “like” us on Facebook here.

Feel free to browse the photos below from our visits to Franco’s Restaurant.

A view from a beer

Lasagna

Bar Seating

Hand breaded mozzarella cheese balls from Franco’s

Chocolate Cake at Franco’s

Manicotti

Ravioli with Marinara

Entrance to Franco’s

Congratulations on your retirement, Rick Busch !

LaRosa’s 40+ Year Spaghetti Pigout Tradition

April 27, 2016 By Dayton937 Leave a Comment

All you Can Eat Spaghetti Mon & Tues at LaRosa’s

LaRosa’s Family Pizzeria has had the best dinner deal in town, for four decades. It is called “Spaghetti a Plenty” Nights. We decided to revisit this weekly special and see if it is still “bowling” folks over.

We found out, kids love it, grown ups love it.. so what’s going on here?

Oodles and oodles of noodles… enough for several Food Adventures, that’s what’s going on here. It is a chance to indulge at a nominal price.

Since the 1970’s LaRosa’s has been serving up the Monday and Tuesday “All-You-Can-Eat” Spaghetti deal for adults and for kids. The Big Ragu remembers those 70’s nights in Centerville and Lebanon taking advantage of the special treat. If you love pasta, this place has been the mecca for your craving at the beginning of each week. It is a tradition to “pig out” and loosen your belt after the meal….

Do you love your spaghetti with chunky marinara sauce, full of tomatoes? Or are you the meat sauce type, even loving a big old meatball in the middle of your spun noodles. This dinner has all the fixings and is crazy cheap. How Cheap? 99 cents cheap for kids and $5.19 for adults. From the Oregano to the Parmesan, this night will have you and your family dancing in your booth seats.

HERE’S THE SKINNY:

Looks like it is Meatball Mania on this Food Adventure

WHAT: “SPAGHETTI-A-PLENTY” NIGHTS at LaROSA’S PIZZERIA.. it’s ALL-U-CAN-EAT Spaghetti! Capeesh?

WHEN: MONDAY and TUESDAY’s from 4pm – close.

COST: 99cents for kids, $5.19 for adults. (Sometimes they charge you $1 for meat sauce)

Ok , so The Big Ragu, Hungry Jax and Chef House have super secret codes and we are gonna share with you the way to get the most of this special if you are a pasta lover. We will channel your inner Italian …especially like the Italian in us!

ROUND 1: DINNER SALAD – This isn’t your typical “side salad.” They are generous with shredded mozzarella, covering your mixed greens plate, and serving your favorite dressing on the side. Dig it, it is cold, refreshing and delicious. Even served with an olive or 2, make sure you shake, shake shake some of that Parmesan cheese on top.

ROUND 2: SPAGHETTI WITH TOMATO SAUCE: Order this first. A big portion, how we like it, with a LOT of sauce. Buddy LaRosa’s own family recipe of sauce, that has stood the test for 6 decades. Ask for the TEXAS TOAST here and work it into your noodle spinning. Did we forget to mention.. sprinkle the oregano, hot pepper, and Parmesan cheese on your “Sketty Mountain.”

Salad Included.. Do it up !

ROUND 3: SPAGHETTI with MEAT SAUCE: Finish strong, even asking for a meatball in the middle. They serve this and other “refills” as half portions. So hey, deal with it… meaty, so good. Ask for the BREADSTICKS option on this round, so you take advantage of all the amenities

**NOTE: Your kids don’t like sauce? No problem! They have a butter sauce available, so the noodles are served plain… go ahead, if you want it this way, put your “lunch hooks” in the air and wave…

That’s our system, after this you are on your own. You could keep going, ordering more servings or eat forkfuls off your kids plates and a pound of spaghetti like Hungry Jax. Another option is spill half of it down your chest like The Big Ragu, leaving stains as memories of past Food Adventures.

Want something besides spaghetti? Well we have a few patented “Must Eats” that you want to sink your teeth into. And away we go ….

Pepperoni Pizza – it put Kings Island on the International food map

MUST EATS: (BESIDES SPAGHETTI A PLENTY)

— PEPPERONI PIZZA: Why just pepperoni? Because it is the pizza that put Kings Island on the International food map. Come on, the pizza tastes so good. Whether you are sitting in a wet bathing suit on a bench after “Waterworks” water park, or in a booth with your favorite pizza pal.

— GARLIC FRIES: Dripping with freshly minced garlic and butter, what’s not to love. Your breath might be rank, but your mouth will be smiling.

— LASAGNA: A brick of lasagna, smothered in sauce and cheese. Try it and get lost in gooey, cheesey, saucy heaven. A labor of love, brought to you by Buddy LaRosa.

But this week it was all about the spaghetti. It was about fork spinnin, sauce drippin’, bread dippin’ good eats. “Spaghetti A Plenty” is a CHEAP, fun way to get the family together. It has been going on for 40 years.. why don’t you stop at LaRosa’s Pizzeria and see why ? See you at tables….

Chef House says follow Food Adventures on INSTAGRAM HERE if you know whats good for you. Be a Facebook fan with our entourage of foodies by clicking HERE