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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Caciocavallo Cheese at Cardonas!

On Sale

11.89lb.

Caciocavallo
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The Italian name of the cheese caciocavallo means "Cheese on horseback" and it is sometimes thought that it was originally made from mare's milk, although there appears to be no historical evidence for this.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.

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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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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!

GRILLED CITRUS-TAMARIND CHICKEN

• 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

PREPARATION:
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

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!

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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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