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red sauce
I cant, for the life of me, put measurement to this! I try, lord have i tried. Everytime i write it down, follow the directions, it comes out wrong! I have no idea what it is. I will do my best to tell you.
in a bulb of garlic, twice the diameter of a golf ball, remove two to three cloves of the outer, most ripe, largest cloves. Two if theyre exceptionally large. Three if theyre a little bit smaller. With the skin on, chop the part off which connects with the bulb. Laying a chefs knife broad side on top of the garlic, blade angled down slightly. Strike the blade with the heel of your hand. To crush the garlic flat. Use a meat hammer or a rolling pin if you are un sure. Practice before you strike on how it will work. Then remove the skin. Always crush your garlic. It will release an oil that doesnt show when you just mince. It makes for a milder, more rich flavor. Toss your crushed garlic in the food processor. With a sweet onion about the size of a baseball, quarter it up and throw that in the food processor too.
Ingredients
I cant tell you how much of any spices. Somewhere between one and three tblsp of basil. Freeze dried if you want. I dont know how much fresh. The basil will add a new flavor that will coincide beautifully with the robust flavor of the tomato. They will run togather, not complete strangers. But definitely unique in their own right. The oregano is the opposite. Only 1/2 or 1/3 as much oregano as basil. The oregano will be crying for lemon, the tomato doesn't deliver the acidity. The oregano will be angry, and be searching for vengeance. Delivering notes of ancestors past. You dont want too much. It will be crying for more and more, until the red sauce is ruined. Just a hint, a whisper of fennel. You could count the seeds on fingers of both hands. About four times the volume of fennel, add in crushed red pepper. I have no idea how to explain the black pepper. I crush mine with a meat hammer to ensure a variety of size in granules. Savory, adds to the salt and pepper, and every other flavor this side of the fruity flavors. Probably about twice the amount of savory as black pepper
Directions
I have gone the route of milling every kind of tomato. Raw. Skinned and seeded. With or without the juice from the tomato. And, for the effort.. If you can find a really good puree is the way to go. All natural. Nothing added. DO NOT USE HUNT'S. Pour the puree in the processor. Run it until well incorporated. Add a "shot" (not a shot glass) of sweet marsala wine. Cheap kind will work. If you cant get SWEET MARSALA wine, it will be fine without it. DO NOT substitute for any other wine. With your thumb covering most of the bottle mouth, aggressively tip or jam the bottle to spill wine for a fraction of a second. You can practice in the sink if you want. Youll probably end up with in the neighborhood of 1/2 to 1tblsp. When that is done in the processor, and you take off the lid.. The scent will permeate you nasal passages with a rich smell, unlike anything on earth. The tomato will sing a deep note that is not unlike a male choir singin in a basilica. Beautiful in all of its glory. Robust and fruity. The garlic will dance with the scent of tomato. And the wine. Not too much. Just enough. It is easy to over do it on the wine.
Notes
Food processor
Chefs knife
Meat hammer
Tomato puree 15oz
Tomato juice (from concentrate)5.5oz
Parmesan
Sweet onion
Garlic
Basil
Oregano
Fennel seed
Crushed red pepper
Sugar
Black peppercorns
*savory and the sweet marsala wine optional*
Do not cook separately or additionally. It is ready to use as is. You can cook it when it goes on your pizza linguine ect. I'm sayin that once its finished, its ready.
Cook Time:
Total Time: 20 minutes
Number of Servings: 1
Yield: 2Lg pizzas, or 4 servings of pasta
Style: European, Italian
Carne de porco a Alentejano
Carne de Porco à Alentejana is a traditional Portuguese Pork and Clams dish which originates in part from the Portuguese region of Alentejo. It is a true exemplification of Portuguese cuisine, simplicity, rich flavor, and unique combination of ingredients. This is seen with the combination of clams with pork, what at first might seem an unusual combination complements each other very nicely and both contribute to a rich and flavorful sauce which is truly unique. This simple and easy to make recipe lets you make this delicious Portuguese dish without the fuss.
Ingredients
1/2 pound pork fillet, cubed
1 teaspoon paprika
salt and pepper to taste
2 cloves garlic, sliced
1 bay leaf
3 teaspoons olive oil, divided
2 chopped onions
1 and a half cups Portuguese white wine
4 cloves garlic, minced
2 chopped tomatoes
1/4 teaspoon dried crushed chillies
handful chopped fresh parsley
Directions
2) Add the sliced garlic cloves, bay leaf, and cubed pork, and mix. Let it marinate for at least 4 hours, turning occasionally.
3) Remove pork; reserve the marinade. Pat pork completely dry. Discard the bay leaf.
4) Heat 1 teaspoon of olive oil in large frying pan. Add the pork, stirring frequently so that the meat browns quickly and evenly. Transfer it to a bowl.
5) Pour the reserved marinade into frying pan and bring to the boil over high heat, scraping off any brown bits clinging to the inside of pan. Boil uncovered until marinade is reduced by 1/3. Pour over the pork and set it aside.
In a saucepan, heat the remaining oil; add the onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add minced garlic, tomatoes and crushed chillies. Simmer, stirring constantly for 5 minutes.
6) Spread the clams over the sauce; cover the saucepan and cook over high heat for ten minutes or until clams open. Stir in the pork and marinade. Simmer for 5 minutes to heat thoroughly.
7) Sprinkle with the parsley on a platter and serve with some bread to enjoy all of the sauce!
Notes
Cook Time: 1 hours, 30 minutes
Total Time: 2 hours
Number of Servings: 1
Yield: 2
Style: European, Portuguese
Best of the Midwest Burger
Nothing is as Midwestern as the summer cookout... grilled corn, lemonade, potato salad, chips, and best of all, the hamburger. Brisket and ribs can become tedious due to their long cooking times, but the short grilling time and simplicity of burgers leads to yummy variations.
The best burgers are often cooked on a griddle in butter, but some simple modifications can create similar wonderful, greasy flavor in a grilled burger, perfect for a cookout. Adding shredded cheese to the uncooked patty adds moisture, even when cooked to medium. Any cheese will work. Then add your favorite toppings.
Ingredients
1/4 cup finely grated onion
1 tbsp cream
Salt and pepper to taste
1/2 cup shredded Monterey Jack
6 slices of favorite cheese (Monterey Jack pictured)
6 strips of bacon
6 buns
butter
Directions
2. Add beef, onion, cream, shredded cheese, salt, pepper, and chopped bacon to bowl, mix thoroughly
3. Roughly form six equal patties by hand
4. Cook approximately six minutes per side over high heat on charcoal or gas grill, or until the internal temperature reaches 160F
5. Optional: Top burgers with slices of cheese a minute before removing from grill
6. Toast buttered buns on grill
7. Add burgers to buns, garnish with any additional toppings, and enjoy!
Cook Time: 12 minutes
Total Time: 27 minutes
Number of Servings: 6
Yield: 6 hamburgers
Style: American, Midwest
Goulash
You can find variations of this recipe in areas of Israel, Lebanon, Italy, and other places where Sefardi Jews have traveled. It has that Mediterranean flavor with the flare of middle eastern that will delight your palate.
This particular recipe has been passed down through the maternal generations of my family, and I carry it on! I hope you enjoy it!
Ingredients
1 onion, diced
8 cloves garlic, crushed and diced
1 large carrot, grated
2 stalks celery, diced
1 zucchini, grated
1 large can crushed tomato
1 large can diced, stewed tomato
6 leaves of basil, chopped
1 teaspoon fresh/dried minced rosemary
1/2 teaspoon ground coriander seed
1 to 1 1/2 teaspoons ground paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon white sugar
Directions
Drain out all grease from the meat.
Pour in the other ingredients and stir well. Turn heat down to a low medium and simmer for 30 minutes.
Put a pot of water on to boil. When water is boiling, cook 1-2 packages of shell or penne pasta according to instructions on the package.
After straining the pasta, mix it into the meat mixture. Serve hot with a side of crusty bread and/or salad.
Notes
Cook Time: 60 minutes
Total Time: 1 hours, 30 minutes
Number of Servings: 5
Yield: 6-8 servings
Style: Middle Eastern, Israeli
Stuffed chicken brest
If your looking for a quick meal this is the one for you.
You will need a large chicken breast... one jar of turkey gravy and one box of stove top stuffing.
Ingredients
2 large chicken breast
1 box stove top stuffing
1 small or medium square baking pan
one large jar of turkey gravy
Directions
now take a med small pan for the stove top stuffing read the box to see how much water to boil for that size box.
put the right amount of water in the pan bring to a boil
While your waiting for the water to boil get your chicken breast ready lay them flat cut from the side of the breast called butterflying open it up once cut.
ok now once the water has boiled add your stuffing into the pan and mix it up don't let it be to dry ok should be nice and moist once it is done..... put the chicken in the square pan and put the stuffing in the chicken breast don't worry about over loading it we want it that way more flavor mmmmmmm fold the chicken breast over to close it. once you got that done wash your hands ok now take the jar of turkey gravy and pour it all over the chicken breast now cover in foil and put it in the oven for 30 minutes. do not over bake!
Best served with real mashed potatoes and fresh veggies and hot dinner rolls
all said and done one hour meal
I will be putting more respites up soon
enjoy !
Cook Time: 45 minutes
Total Time: 20 minutes
Number of Servings: 2
Yield: 2 dinners
Style: American
Ropa Vieja
A traditional Cuban recipe of shredded meat in a rich sauce.
Ingredients
2. 1½ pounds of beef skirt meat, cut into large pieces
3. 1 bay leaf
4. 1½ teaspoons ground cumin
5. ½ teaspoon dried oregano
6. ½ teaspoon of salt
7. ¼ teaspoon ground black pepper
8. 1 cup chopped red onion
9. ¾ cup of chopped green pepper
10. 3 tablespoons finely chopped garlic
11. 1 can (14.5 ounces) of cubed tomatoes, drained
12. 1 can (8 ounces) of tomato sauce
Directions
2. Remove the bay leaf. Remove the meat from the pot and crumble with the help of two forks. Put the meat back in the pot and stir well to mix with the sauce.
3. Serve with white rice.
Notes
Cook Time: 8 hours
Total Time: 12 hours
Number of Servings: 6
Yield: 6
Style: Latin American
Beef Pilau
This is one of my favorite fried rice recipe. Of course with beef in it. Very traditional kenyan Cuisine very common in the coastal part of kenya ??
Ingredients
?pilau masala...either store bought or freshly pilau masala
?lots of onions
?lots of garlic
?ginger
?oil
?salt
?beef
?beef broth
?rice make sure you have good quality
Directions
-boil meat until tender alternatively you can use soft meat.. you dont have to boil especially goat or mutton..drain all the water and make sure the meat is perfectly browned keep aside...
-fry onions in oil until almost cooked add the garlic and ginger..make sure it doesnt burn.. add pilau masala..add salt let it cook for about a minute or so...add your beef let it cook for a few minutes...let it cook covered for a few minutes...then add your beef broth...
-meanwhile wash your rice and drain all the water.
-when the water boils add the rice...after the 1st boil turn the heat to.low.and cook the rice covered untill well cooked.
You can as well cook everything in the rice cooker..
Notes
Cook Time: 60 minutes
Total Time: 1 hours, 10 minutes
Number of Servings: 3
Yield:
Style: African
Bacon egg flied lice
This is a delicious flied lice lecipe
Ingredients
3 beaten eggs
225 diced streaky bacon
1 diced onion
5 cups cooked rice
1 tspn salt
1/4 tspn sugar
2 tspn soy sauce
1 tspn dark soy sauce
2 tspn cooking wine
1/2 tspn ground pepper
Diced scallions
Directions
- Add the other ingredients
- Continue to stir fry for 5 minutes with medium heat
- Serve
Notes
Cook Time: 5 minutes
Total Time: 15 minutes
Number of Servings: 5
Yield:
Style: Asian, Chinese
Pad thai noodle
Noodle poodle stroodle
Ingredients
3 tblspn sugar
3 tblspn fish sauce
1 tblspn rice vinegar
1 tblspn chilli powder
8 ounces rice noodles soaked in boiling water for 20 minutes .
3 tblspn oil
3 minced garlic cloves
8 ounces shelled and deveined shrimps
8 ounces cubed firm tofu
2 beaten eggs
1.5 cups bean sprouts
1/2 cup chopped green onions
1/3 cup chopped peanuts
Directions
- add the other ingredients
- Cook in high heat for about 5 minutes , stir it constantly
- Serve hot
Cook Time: 7 minutes
Total Time: 17 minutes
Number of Servings: 4
Yield:
Style: Asian, Thai
The best beef rendang according to national geography
I got this recipe from my great great grandma
Ingredients
2 liters coconut cream
2 bruist lemon grass
2 lime leaves
2 cmts tamarind
Ground spices :
5 candle nuts
6 cloves of garlic
100 grms big red chillies
12 cloves of shallots
100 grms curly red chillies
2 ctmrs fresh ginger
2 ctmrs fresh galangal
3 ctmrs turmeric
1/2 spoons of coriander
2 teaspoons of salt
1/2 teaspoon of nutmeg
1 teaspoon of cumin
Powdered beef stock ( optional )
Directions
Cook them until the gravy is very thick ( for about 3 hours , slow cooking )
Enjoy the best cuisine in the world
Notes
You could find the ingredients at asian markets
The time you spend for cooking this meal will be worth it
Cook Time: 3 hours
Total Time: 4 hours
Number of Servings: 6
Yield:
Style: Asian
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