ROCKY’S BAR & GRILL Rahway, N.J. 1956
The sweet nostalgia of grammar school days, when lunchtime was not just a break from lessons but a cherished moment of connection with friends. Before Franklin School had a cafeteria, a brisk 30-minute round trip walk home for lunch transformed this ritual into adventure. Born one chilly fall day in 1956, Richie Crue, Danny Dazet, Joe Fedyk, and myself hatched an alternate plan. Instead of the lengthy trek home, we decided to take a quick jaunt to Rocky’s Bar and Grill, a mere five-minute walk from our school. We were nine years old.
A simple swing of the door transported us to a world filled with the irresistible aroma of grilled sausage and the sizzle of fresh fries in the deep fryer. Behind that counter, Uncle Rocky worked his magic with a hand-operated hamburger press, and a flat grill, crafting unforgettable homemade sausage patties. For just a quarter, we could indulge in a Coke, crispy French fries, and the iconic grilled sausage sandwich, slathered in yellow mustard and nestled in a sesame seed bun. Those daily lunch dates with my crew and Uncle Rocky were more than just meals; they were unforgettable boyhood memories. Uncle Rock was entertaining, amused with us… and we were young, and daring. We were nine years old, in a bar, having lunch!
There is a certain magic that happens when food becomes a centerpiece of our lives, but all wonderful things come to an end. For most, the opening of the school cafeteria in the fall of 1957 marked the end of the drudgery of walking home for lunch, but for me and my crew, Richie, Diz, and Joe, it was the end of a chapter of our lives. We will never forget Rocky's Bar and Grill, Uncle Rocky and his legendary grilled sausage sandwiches, they were more than just food; they were a symbol of connection, laughter, and the joy of togetherness, and we were ten years old. Chef Charles Knight
“Great article! Thank you so much! I also remember Rocky's sister Annie, who made the Pasta Fagioli, which went great with a sausage sandwich or burger. Of course I had my first legal beer at Rocky's on the night I turned 21. It was a bottle of Rolling Rock. And yes, he was smoking one of his little di nobili cigars.” Richie Crue
EQUIPMENT: mixing bowls, hamburger press, large sauté skillet, 5-quart stockpot or oil core electric skillet, measuring cups, and spoons.
PREPARATION TIME: 30 minutes – makes 10 to 12 servings.
INGREDIENTS:
- 2½ Lbs. ground pork butt, well-marbled
- ½ cup Chianti for regular or Port for sweet
- 1 tablespoon Hungarian paprika
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic powder
- 3 tablespoons of fennel seeds chopped fine.
- 1 tablespoon crushed red pepper (optional)
- 1 teaspoon grated nutmeg
- 1 tablespoon kosher salt
- 1 tablespoon fresh ground pepper
- 1 teaspoon orange zest
- 12 sesame-seed hamburger buns
- Yellow mustard
DIRECTIONS:
In the small mixing bowl rehydrate the dry herbs and spices in wine, for about 30 minutes. In the large mixing bowl combine the ground pork with the herb, spice, and wine mixture add salt, pepper, and orange zest and mix well. Using the hamburger press form into 12 equal size patties.
Preheat the large skillet over medium heat at 275°F for 2 to 3 minutes. Place the sausage patties in the hot, dry pan. To keep the grease from splattering, cover the pan and open the vent or leave the lid ajar, panfry until the sausage patties release easily from the pan, about 3 to 4 minutes. Turn the patties, cover the pan, and brown on the other side until the patties release easily from the pan, about 2 to 3 minutes.
To serve, place the sausage patties on hamburger buns and top with yellow mustard or serve plain.
DOUBLE-FRIED FRENCH FRIES
For the French Fries; Scrub russet potatoes well. Using the chef’s knife slice the potato in half from top to bottom into 4 or 5 slices. Cut each slice into long fries. One potato should yield 20 to 24 fries or 2 servings. Place the French fries in the large bowl filled with ice water and allow to soak for 30 minutes to an hour. This process will dissolve a good portion of the gritty starch. Pat dry with a paper towel.
Fill the pan half full of pure golden olive oil or vegetable cooking oil and set the temperature on your induction cooker or electric skillet or deep fryer to 375°F. Place the potatoes in the hot oil and cook until golden brown, about 4 to 5 minutes. Remove to drain and allow to rest for about 2 to 3 minutes. Place the fries back in the oil and fry for another 3 to 4 minutes until crispy. Drain on paper towels or brown paper bag salt and serve.