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Cooking Influences
Ex-burglar shares juicy stories
Steve Austin • Special to The Clarion-Ledger • August 13, 2008
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Walter T. Shaw is considered the world's most notorious "former" jewel thief. His long-awaited memoir, A License To Steal (Omega Publishing), was just released. The book chronicles the saga of his father, probably one of the most important inventors of our time, who was ripped off by corporate America and the Mafia, and how this drove Walter himself to become one of the country's most famous jewel thieves, having taken an estimated $70 million from the rich and famous from Long Island to Florida.
He spent more than 11 years in prison for his offenses, and due to threats against his life, actually spent time in a cell next to serial killer Ted Bundy.
He is now a popular guest on TV shows around the world discussing burglary and crime prevention. Look for an upcoming major motion picture based on the book. For more information, visit www.alicense2steal.com.
Q: The Hollywood image of thieves often shows them planning a big job over a meal. Did you ever do that?
A: Sure, many a score was planned out over an impressive Italian dinner. For example, while having a dinner in Carmel, Calif., our crew enjoyed plates full of spaghetti and fettuccini alfredo while jobs specs were being laid out on the table.
Q: We guess you don't recommend prison food to anyone.
A: Besides missing your family, missing great meals is true punishment. How can you enjoy a steady dose of black-eyed peas, hot dogs and mullet? While in prison I craved simple but abundant Italian and steak dinners - the kind of dinners that you would get together with family on Sunday afternoons and then take a long nap after.
Q: Of all the tough guys you knew, who was the biggest tipper? Who took food the most seriously?
A: The biggest tippers were Tony Plate and Aniello "Neil" Dellacroce, because when they rolled the wad of bills out, their server was the lucky one. Johnny Boy "Gotti" took his meals seriously ... the kinda guy that would order in great detail.
Q: Tell us about a "Dinner Time" burglary you took part in.
A: I can't go into specifics about these alleged "Dinner Time" burglaries, but the FBI blamed my crew for a staggering 3,000 jobs worth more than $70 million since the early 1970s. Our so called "Dinner Time Burglar" jewel thief ring was said to have robbed when people were home, and we were even accused of robbing the mansions of Liberace and the DuPonts and Firestone families. But let's just say for fun that if I was part of a "Dinner Time" score, I could say with confidence that the Vanderbilts enjoy cognac with their dinner.
CHICKEN SCAPRIELLO
6 medium red Russett potatoes
Olive oil
2 garlic cloves, peeled
1 1/2 pounds fresh boneless chicken breasts cut into bite-sized pieces
1 pound sweet or hot Italian sausage cut into bite-sized pieces
1 cup black olives (whole with pits)
1 cup pepperoncini peppers, sliced
Salt, pepper, oregano to taste
1/4 cup balsamic vinegar
Boil potatoes until done. Cool , then cut into cubes. Set aside. Place olive oil in a very large fry pan and saute garlic cloves. Add chicken and sausage, and cook until thoroughly done. Add olives and peppers, salt, pepper and oregano. Reduce heat to moderate. Add balsamic vinegar, starting slowly, until you see the contents in the pan turning to a slightly browner shade. Add potatoes and stir mixture gently so potatoes absorb flavor. Simmer at low for 5-10 minutes until potatoes begin to turn slightly golden. Remove from heat and serve.
A nice green salad or tomatoes with mozzarella make a nice addition to this hearty dish.
Serves 4-6.
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