Wednesday, July 29, 2009

Cardona's Specials!

Cardona's Specials
Monday 27...........Honey Coconut Shrimp

Tuesday 28..........Stuffed Pork Roast stuffed w/ Gorgonzola

Wednesday 29......Ravioli Abbruzze

Thursday 30...........Salmon Puttanesca

Friday 31................Chicken Asparago

Saturday 1............Veal Saltimboca

Cheese of the week Pecorino Pepato A hard mild cheese from Sicily With black Peppercorn's in it for a nice contrast 11.99lb.

Look for these great dish's and much more this week at Cardona's
Call us anytime to find out what else is cooking! (518)-434-4838 Sphere: Related Content

Monday, July 20, 2009

Cardona's Market is proud to announce that we have been voted Best of by Metroland readers! Thanks to all that voted and don't forget to stop in and visit us to see why we have been voted Best of!

Best Meat (Traditional Cuts)

Cardona’s Market

340 Delaware Ave., Albany

The back corner of this exceptional neighborhood market features an old-school butcher operation—with one important new-school feature, all-natural meats. Watch as they cut and beautifully prepare and your meat to order. All the usual beef, pork, chicken, lamb and veal, as well as rabbit and homemade sausages. For a good deal, try one of the combo packages. Sphere: Related Content

Friday, July 10, 2009

Times Union Best of 2009!

Times Union Readers voted Cardonas Market #2 in all of Albany for Best Ethnic Market!!!! We at Cardona's Market wish to thank all of the readers out there and Times Union for the votes and your continued patronage! We could not do it with out you!

Remember us for all your Deli and Catering needs!
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Wednesday, July 8, 2009

Caciocavallo Cheese at Cardonas!

On Sale


is a type of cheese made out of sheep's or cow's milk, originally produced in Sicily, Italy, but now spread all across the Balkans.
The Italian name of the cheese caciocavallo means "Cheese on horseback" and it is sometimes thought that it was originally made from mare's milk, although there appears to be no historical evidence for this. More likely, the name derives from the fact that the curd is left to dry by placing it 'a cavallo', i.e. straddling, upon a horizontal stick or branch.
This cheese is shaped like a tear-drop and is similar in taste to aged provolone, with a hard edible rind.

Stop in and get yours today! Sphere: Related Content

Ricotta Gnocchi

Ricotta Gnocchi

-1lb Ricotta Cheese
-2 eggs
-2 cups all purpose flour
-2 tbsp pecorino romano cheese
you will also need: 1 fork, additional flour for dusting, slotted spoon for cooking gnocchi

-In a mixing bowl, combine the ricotta cheese, eggs and pecorino cheese. Mix together until combined.
-Add the flour and begin to bring the mixture together.
-As soon as the mix begins to form into a ball, turn the mix out onto a floured cutting board.
-Continue to knead the dough until the mix is soft to the touch and not sticky.
-Form the completed dough into a ball. At this point, you can wrap the dough in plastic and refridgerate for up to a week...or freeze for up to a month.
-Cut the ball into 6 equal parts.
-Roll out the dough long and thin, working your way from the center of the dough outwards.
-Cut into 1/2 inch pieces
-Using the back of a fork, press down on each piece of dough and pull toward you.
-After the desired amounts of gnocchi are completed you are now ready to cook them.
-Bring a pot of water to a boil. Add the gnocchi to the water and cook for approx. 5 min. the gnocchi are done when they float to the top.
-Use a slotted spoon to remove the gnocchi from the water and serve with your favorite sauce.

(C) Chef Robert Cardona, Cardonas Market

Also, why not stop in and see us at Cardonas Market. We have all the tastes of the summer season, including Southern Style Watermelon Salad with fresh mint and feta cheese! A treat sure to compliment any meal on your table!

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Thursday, July 2, 2009

4th of July Weekend

Got a party to go to this long holiday weekend? Chef Rob has a dish that will allow you to become the toast of your get together!


  • 4 chicken breasts, skin removed
  • 2 cups chicken broth
  • 1 cup orange juice
  • 1/2 cup olive oil
  • 3 cloves garlic, crushed
  • 2 tablespoons tamarind paste
  • 2 tablespoons brown sugar
  • 1 tablespoon dried basil
  • 1 teaspoon powdered ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Place chicken in a shallow glass dish or resealable plastic bag. Mix remaining ingredients in a medium mixing bowl. Pour mixture over chicken, seal and allow to marinate in refrigerator for 3-6 hours.

Remove chicken from dish or bag and reserve marinade. Place marinade in a small saucepan and bring to a boil. Reduce heat and allow to simmer for 10-20 minutes. Preheat grill for medium high heat. Place chicken on grill and cook for 6 minutes per side. Remove from heat and serve with tamarind sauce.
(C) Chef Robert Cardona, Cardonas Market

**Due to the holiday weekend, Cardonas Market will be closed on Saturday, July 4th. Have a happy and safe holiday weekend!** Sphere: Related Content