Photo of the 1983 Herkimer Generals. I am wearing # 7 and the lone brother on the team. Chris Acerno is located almost directly above me with his head cocked slightly to the left. If you click the photo it comes in big and clear.I learned most what I know about cooking Italian food from watching Herkimer lacrosse college teammate Chris Acerno. A dark skinned Italian with a heavy Long Island accent, Chris played high school ball at perennial lacrosse powerhouse Manhasset High School. At Herkimer Chris and I hit it off because we both loved lacrosse, cooking, and eating. Chris lived in an efficiency apartment in the Herkimer Holiday Inn. The architect situated the small kitchenette on the right just after you entered the apartment. I’d visit Chris and find him making Italian gravy from scratch. He’d sauté crushed garlic in imported extra virgin olive oil, a dash of salt and freshly ground black pepper, oregano, and sage. Then he would add a can of imported crushed tomatoes—that how I still make my sauce today. Chris also made excellent chicken and egg plant parm (Parmagian). He would dip the thinly sliced egg plant or chicken breast in an egg batter. He’d then run them through imported Italian bread crumbs. Growing up in Manhasset around money, Chris never used cheap cooking ingredients. He’d sauté the breaded egg plant or chicken breast in the olive oil and crushed garlic. When they were golden brown he’d take them out the skillet and put them on a plate. By then the delicious smell tortured you. Next he’d carefully sprinkle graded Parmagian cheese on them like an artist and let them cool off a bit. Chris would serve up the crispy egg plant and chicken parm with his home made gravy over them and a side of pasta—he preferred linguine cut pasta with sauce. That Italian boy could cook!
Recipe for both egg plant and chicken parm:
http://elise.com/recipes/archives/000220eggplant_parmesan.php
http://elise.com/recipes/archives/001998parmesan_chicken.php
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