New Recipe Fresh From the Pizza Grill

**PLEASE NOTE**
With the construction on Delaware Ave. in full swing, Cardona's offers off street parking in the rear!

GRILLED PIZZA
(You can now get Cardona's Home Made Pizza Sauce and everything else you will need to make this recipe
(including the pizza dough) right at Cardona's Market!

Grilled Pizza (serves 6)

Ingredients:
2 one lb. balls of Cardona's pizza dough
olive oil
Cardona's sun dried tomato pesto
Cardona's basil pesto
Cardona's sweet sausage
mushrooms
1 large sweet yellow onion
about a pound of mozzarella cheese (sliced or shredded)
grated parmesan

Take pizza dough out of the refrigerator 2-3 hours before you are ready to grill. (Thaw pizza in refrigerator overnight if frozen.)

Prepare all your toppings: fry 3-4 links of sausage; thinly slice onion and saute until caramelized (about 1/2 hour over medium heat with a little butter and olive oil, salt and pepper); saute mushrooms.

About an hour before grilling, cut each ball of dough in half. Work each half of the dough into free form rectangles (about 10 x 6). Lightly brush a cookie sheet with olive oil; place the each half of dough on the cookie sheet; lightly brush with olive oil. Repeat with all the dough. Cover with plastic wrap and let it rest for about an hour.

When ready, pre-heat the grill and then turn it down to medium low. Throw each pizza on the grill (don't worry, it won't go through the grate). Close the grill and let it cook for about 3-4 minutes. Using tongs, check to see if there are golden grill marks on the bottom of the dough, if so, turn the pizzas with the tongs. Close the grill and prepare to put the toppings on the pizza (you should do this ahead of time, so you are ready to go). Spread the sun dried tomato pesto on a couple of pizzas, add the sausage and mushrooms and cheese. Spread pesto on a pizza, sprinkle some freshly-grated parmesan. Place mozzarella on another pizza and top with caramelized onions.

Close the cover of the grill until the toppings are warmed through and the cheese is melted.

Enjoy with a glass of your favorite wine!

(C) Chef Robert Cardona Sphere: Related Content

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!
http://www.cardonasmarket.com
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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

Method:
-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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Just a reminder that Chef Rob will be on 13, this Sunday the 28th, at 845 am! Tune in and see what Rob has cooking! http://wnyt.com/index.shtml

And don't forget to stop and see us here at Cardona's Market! Whether you need to pick up a quick dinner or need to find the perfect sauce...we have what you need!

http://www.cardonasmarket.com Sphere: Related Content

Just In Time For Fathers Day!

Fathers day is this weekend and we here at Cardona's Market are happy to help you out with all your grilling needs. Stop by and pick up some choice meats, like Wild Sockeye salmon fillets! The Sockeye is the smallest most delicate of the Alaska Wild salmon family, these wild salmon are sought after for their unique flavor and bright red, extra firm texture. Brought in by small amounts ensuring you the freshest in the area.

Also Did you know Cardona's carry's award winning companies, not only Beef with Naturalwell, but also Poultry in Murrays Chickens. In fact, Murray’s was the first chicken to be certified as ‘Lean’ by the American Heart Association and is still the only chicken to be labeled ‘Lean’ by the USDA. And Naturwell,

All Naturewell Natural Beef is processed through our USDA-inspected, state-of-the-art, National Beef processing plants. The tests, quality checks, and comprehensive processes are just part of the demanding list of criteria that make our approach to offering natural beef unique – in fact, no other natural beef is certified in using this procedure. Swing by today and find the perfect cut for Dear Old Dad!

And don't forget about Cardona's weekly specials! Starting Monday, they are as follows:

M 22ND Chicken escarole w/ fontinella cheese
T maryland crab cakes served w/ roumalad sauce
W Chicken sorrintino with ricotta and roasted peppers
THR penne alfredo with shrimp and chicken
FRI Haddock stuffed w/ crab meat and shrimp
SAT Baked Salmon with lemon butter sauce

Cardona's Market...we have everything you need right here!
http://www.cardonasmarket.com

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Tis the Season for Steak!

June is officially here! That's right....Our days will certainly be warmer now and we will all be spending our free time in our backyards or anywhere outside. So, lets fire up that grill and get busy with some Grilled Flank Steaks!

GRILLED FLANK STEAKS WITH ONIONS:

The onions are marinated with the steak, giving it a fantastic flavor. Grill the onions until they are brown and soft, then serve on top of the steak.

• 1 1/4 Pounds of flank steak
• 3 Medium onions, cut into 1/2-inch slices
• 1/4 cup Balsamic vinegar
• 2 tsp Dijon mustard
• 1 tsp Salt
• 1 tsp Rosemary, crumbled
• 1 tsp Olive oil

PREPARATION:

Combine vinegar, mustard, salt, rosemary, and oil in large, shallow, glass dish. Add steak and onions; turn to coat. Let stand 15 minutes. Grill steak and onions 8 to 12 minutes, turning once and brushing with marinade. Slice steak across the grain. Serve with onions.


And there you have it. A simple and quick way to enjoy your grill and enjoy dinner with your family! From our family to yours.
(c) Chef Robert Cardona
http://www.cardonasmarket.com
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Cardona's specials for the week of May 18, 2009

• Monday 18.............Mediterranean White Fish
  
• Tuesday 19............Chicken Fancese
  
• Wednesday 20.....Stuffed Pork Roast with Portabella Mushrooms (Back by popular demand!!!!!!!)
  
• Thursday 21..........Chicken and Pasta Alfreado
  
• Friday 22.................Baked Salmon
  
• Saturday 23...........Steak Tips with Peppers Onions

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

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Daily Specials For Week of May 11, 2009

• Monday 11.............Balsamic Glazed Chicken
  
• Tuesday 12............Veal Peppers
  
• Wednesday 13.....Stuffed Pork Roast
  
• Thursday 14..........Chicken Caccatori
  
• Friday 15.................Baked Haddock In A Lemon Butter Sauce
  
• Saturday 16............Lemon Rosemary Chicken

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

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THE 3rd ANNUAL GALA OF ANGELS IS SET TO BE HEAVENLY & HEAVILY ATTENDED

THE 3^rd ANNUAL GALA OF ANGELS IS SET TO BE HEAVENLY & HEAVILY ATTENDED

FOR IMMEDIATE RELEASE

February 9, 2009 (Albany, NY)…They said he would be lucky to raise $10,000 in the first year. He told them, “You don’t know me. You don’t know my friends. And you certainly don’t know what we are capable of achieving when we are all together.” Frank Scavio, Owner of Paesan’s Pizza (all 5 locations) proved everyone wrong when he raised $90,000 at his first ever fundraiser for his deceased son’s foundation: The Baby Lorenzo Gregory Scavio Foundation (BLGS).

Now, successfully on his way to hosting The 3^rd Annual Gala of Angels on Saturday, March 7, 2009 at Mallozzi’s (6:00pm), Frank Scavio has secured reputable WNYT NewsChannel 13 Co-Anchor & Health Reporter Benita Zahn as emcee for the evening along with Legrande Serras, Owner & Operator of The Reel Seafood company, as the Live Auctioneer.

The annual benefit has been and will be heavily sponsored by such supporters as The Lia Auto Group, The Mallozzi Group, US Food Service, Hannoush Jewelers, Clear Channel Radio, Karrat Brokerage Co., Times Union, Data Flow, Lake Electronics, Classie Sounds Entertainment, Morgan Linen, Allerdice Rent-All, Fine Affairs, Southern Wine and Spirits, The Floral Garden, Chris’ Coffee Service, The Thomas Patrick Morrison Foundation, Gold’s Gym, Amore Clothing, PEPSI, JDJ Comfort Systems Inc, Christopher J. Lyons, D.M.D. PLLC, Capital Financial Planning, LLC, Bogies, First Niagara Bank, The Murray Law Firm PLLC, FOX23, The Hollywood Brown Derby, The Palace Theatre, Olya Szyjka, Capital Affairs, LLC, Cocca’s Appliances & Home Electronics, Metro 20 Diner, Complexions Spa for Beauty & Wellness, The Lucerne Hotel NYC, Plum & Crimson Fine Interior Design, Antonucci Produce, Helios Tan and Day Spa, Tammy James c/o Creative Memories, Craig T. Allen of All Star Wine & Spirits, Duke Bazzel Tobacco & Lounge, Cardona’s Market, Albany Alive, Rumors Inc. and many more.

The Baby Lorenzo Gregory Scavio Foundation (BLGS) was established by Frank Scavio in 2007 at the Floating Hospital for Children at Tufts Medical Center in Boston to advance awareness about the needs of patients suffering from metabolic and mitochondrial disease. The BLGS Foundation supports initiatives to improve clinical care for patients and to advance the education and training of medical care professionals so that they can properly diagnose and treat those affected by metabolic and mitochondrial disease.

The tremendous support at the 1^st and 2^nd Annual Gala of Angels benefit in honor of the BLGS Foundation has raised over $150,000 in critical research dollars. These funds have enabled Dr. Mark S. Korson, Chief of Metabolic Service for Tufts Medical Center to travel to various medical centers each month to launch the Metabolic Outreach Service. This comprehensive medical education program is designed to expand education and training opportunities for physicians, medical students and other medical care professionals about metabolic and mitochondrial disease and patient care. This program currently serves SIX Medical Centers without a Metabolism Service in New England and New York.

For more information of if you would like to see pictures from the previous Gala’s, please visit www.myspace.com/blgsfoundation.

If interested in attending The 3^rd Annual Gala of Angels or if interested in making a donation to The BLGS Foundation, please contact: Frank Scavio @ Fscavio@nycap.rr.com

For all other media inquires, please contact:

Erica Greenbaum, Director, Public Relations

T: 518.452.0364

E: Ericagre@aol.com

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Cardona's is proud to be a part of this event! Please come out and support this wonderful cause!

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