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Mob-trial defendant’s recipes for acquittal?

This article originally ran in the Inquirer on July 11, 2001.

This article originally ran in the Inquirer on July 11, 2001.

Last week on the witness stand in U.S. District Court, Angelo "Buddha" Lutz said he's a cook, not a crook.

You be the judge.

Not of his guilt, but of his culinary skills.

We have two of his recipes.

One is his "signature dish," Chicken Angelo, which the South Philadelphian hopes to serve at his victory party if he's acquitted.

The other was part of what might be called his Pork Chop Defense.

It's not like the Twinkie Defense, in which a confessed felon blamed junk food for poisoning his judgment.

The Pork Chop Defense was an argument for total innocence.

The oft-quoted 5-foot-5, 400-pound Mummer and former caterer was testifying on July 2 in the high-profile trial in which he and reputed mob boss Joseph "Skinny Joey" Merlino are among seven defendants. The seven are being tried on 36 counts ranging from dealing in stolen goods to murder.

Lutz, 37, the only defendant free on bail, is charged with gambling, extortion and involvement in a criminal enterprise.

Although he admitted on the stand to being a compulsive gambler, he denied working for an organized gambling operation or committing extortion.

At one point, while being questioned about a social club at Sixth and Catharine Streets that prosecutors contend served as Merlino's headquarters in the mid-1990s, Lutz said his visits were about friends and food, not criminal activities.

Instead of spilling the beans, he spieled the beans.

He talked about his recipe for pork chops with baked beans and cherry peppers.

"All the guys liked the way I cook them," especially Merlino, Lutz said in court. That's why he calls the dish Pork Chops Joey-Style. "It's like a casserole."

"I excel at cooking," he added.

Closing arguments began Monday. When the jury gets the case, it will decide whether Lutz will be serving time in prison or serving food in his kitchen.

In a telephone interview after he testified, Lutz said he developed his "God-given talent" for cooking through all sorts of jobs in the food business. Growing up in South Philadelphia, he was a butcher for his uncle, Charles "Chappy" Giunta, owner of Chappy's Meat Market, and was a maitre d' for Swan Caterers when Frank D'Aquilante ran it.

"That's who I learned everything from," Lutz said.

Lutz had his own outfit, Jenaro Caterers, in the early and mid-1990s, he said, and later a distribution business called Pasta, Cheeses and Things.

"When I catered in South Philly, nobody put out dishes like this," he said about his menu. "I was not a roast beef and potato salad kind of caterer.

"If I'm vindicated of all these charges, all the media will be tasting Chicken Angelo because I promised it to them," he said. "I'll be serving it on the sidewalk outside the courthouse."

Pork Chops Joey -StyleMakes 4 to 6 servings

8 center-cut pork chops (about 3-1/2 pounds)

Salt, pepper, minced garlic (bottled or fresh), and chopped fresh parsley to taste

2 to 3 tablespoons olive oil

1 (12-ounce) jar whole hot cherry peppers

1/2 cup red or white table wine

2 (16-ounce) cans baked beans, preferably vegetarian

1. Rinse chops and dry with paper towels. Sprinkle with salt, pepper, garlic and parsley. Rub the seasonings into the meat.

2. Heat the olive oil in a skillet. Add chops (in two or three batches if necessary; do not crowd). Cook over medium heat until partially cooked, about 4 to 5 minutes per side. Remove from pan and arrange in a large casserole dish or baking pan.

3. Meanwhile, drain peppers, cut in half, and remove stems and seeds. Raise heat to high and add peppers and wine to skillet. Bring to a boil and cook until the mixture reduces and thickens, about 5 minutes.

4. Add the beans, reduce heat to medium-high, and cook until further reduced and thickened, about 4 minutes. Pour pepper-bean mixture over chops.

5. Bake, covered, in a preheated 350-degree oven until chops are thoroughly cooked, about 25 to 30 minutes.

Per serving, based on 6 servings: 607 calories, 65 grams protein, 35 grams carbohydrates, 9 grams sugar, 22 grams fat, 142 milligrams cholesterol, 1,616 milligrams sodium.

Chicken AngeloMakes 4 to 6 servings1 cup red or white table wine

3/4 cup olive oil, divided

3/4 cup balsamic vinegar, divided

Juice of 1 or 2 lemons

12 to 14 fresh basil leaves, rolled and very thinly sliced, divided

Chopped fresh parsley, salt, pepper and minced garlic (fresh or bottled) to taste

2 pounds boneless, skinless chicken breasts

2 cups sun-dried tomatoes, diced

2 cups diced fresh tomatoes

1 cup chopped scallions

1. Combine the wine, 1/2 cup of the oil, 1/2 cup of the vinegar, and the lemon juice in a large bowl. Add half of the basil. Season with parsley, salt, pepper and garlic, whisking to combine.

2. Rinse chicken and dry with paper towels. Add chicken to wine-basil marinade, turning to coat all sides. Let stand at room temperature for 30 minutes.

3. Meanwhile, in another bowl, combine the tomatoes, scallions, remaining 1/4 cup oil and 1/4 cup vinegar, remaining basil, and parsley, salt, pepper and garlic to taste. Mix or toss like a salad; set aside.

4. Remove chicken, discarding the marinade. Grill on a grill pan or barbecue grill, turning once, until cooked through, about 20 minutes.

5. Place chicken in a large bowl or on a large serving platter. Spoon tomato mixture (the concasse, as Lutz calls it) on top and serve.

Per serving, based on 6 servings: 564 calories, 45 grams protein, 22 grams carbohydrates, 3 grams sugar, 33 grams fat, 114 milligrams cholesterol, 491 milligrams sodium.