“So, wud-ever people want to say about Jur-zee, let’em. If they wanna make fun of how we tawlk, g’ead. But nuthin’ can beat a Jur-zee tomato”-Publisher of The Oakland Journal
The premiere of The Housewives of New Jersey is scheduled for May 12th at 11pm. The casting of the local housewives has elicited comments and reviews nationwide with what many are expecting to be a compilation of New Jersey caricatures. New Jersey has been the butt of jokes for generations, especially with respect to the notorious “Jersey driver”. New Jersey also provided the nation with a wealth of comic material when Governor McGreevy announced he was a gay American; which somehow allowed him to avoid answering much more probing questions concerning his performance as the state’s chief executive.
Making fun of colloquialisms is sport in New Jersey. With over 400 municipalities, New Jersey has more small towns than any other state in the nation, and each has its own unique stereotype branded on it by the neighboring town. There is also a state government weighed down by debt, a pension system headed for failure, and some of the highest tax rates in the nation, all requiring New Jersey residents to have a sense of humor to survive.
While some local residents will unequivocally deny having any plans to watch the premiere, many will. There’s nothing wrong with indulging in a little silliness, enjoying a late night soap opera starring local talent, and doing it with a some style. In that spirit, The Journal is suggesting preparing properly for the occasion with an appropriate dish for the evening. This is the best recipe for mussels marinara west of Italy. Less of gravy and more of a broth, it is easy to make and perfect for dipping bread….make sure you get some nice bread and plenty of it.
Mussels a la Cicero
Mussels a la Cicero
* 1/4 cup olive oil
* 1 onion chopped
* 3 clove garlic, minced
* 3 cans diced tomatoes
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1 pinch crushed red pepper flakes
* 2 pounds mussels, cleaned and debearded
* Italian bread for dipping!
1. In a large pot over medium heat, warm oil and saute onions until transparent, add garlic when onions are almost ready.
2. Add 2 cans tomatoes and liquid of 3rd can, oregano, basil and red pepper flakes to skillet; reduce heat to low to simmer for 5-10 minutes.
3. Add 1 cup of water and then add mussels to pot, pour remaining tomatoes over mussels; cover and increase heat to high for 3 to 5 minutes or until mussel shells are open.
(clams may be substituted or combined)
__