Welcome
I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.
The nights are starting to get too cold to leave the herbs outside and I don't want to lose any of them. Herbs can sometimes be difficult to keep fresh once picked. You can dry them which will intensify the flavor. Plus by drying and removing all the moisture the herbs will last for a good length of time. I will sometimes layer the herbs between sheets of wax paper, place in a container and freeze. The shelf life is not quite as long as the drying method but the flavor is a little closer to fresh. One of my favorite ways of keeping that intense basil flavor and aroma for several months is by turning the basil into a pesto. I love reaching for that jar of pesto during the winter months it gives every meal a hint of summer.
Basil Pesto
2 Cups of Basil leaves, stalks removed and torn into pieces
1/2 tsp salt
1/2 tsp ground pepper
3-4 cloves garlic
1/4 Cup of pine nuts or walnuts
3 tablespoons Parmesan
3 tablespoons Pecorino Romano
1 1/4 cup olive oil
Put everything in a food processor and then slowly drizzle in the oil. You do not want this completely smooth. Serve on bread, flavor your meats or seafood or just toss some into your favorite pasta dish.
image WebECoist
We have always loved that hot sauce that many hot dog and hamburger joints offer as one of their toppings. That rich red sauce with the tender little bits of hamburger, onions, peppers and spices that they pour over your sandwich. Well, my uncle and cousin liked it so much that they started making their own and is it ever good.
This sauce freezes really well so make a double batch and have plenty on hand for all your summer grilling.
Hot Dog and Hamburger Chili Sauce
1 pound of ground beef
1 med. onion, chopped fine
Salt and pepper to taste
2 tsp. paprika
1/2 tsp. cumin powder
1/2 tsp. ground red pepper
1/2 tsp. chili powder
2 beef bouillon cubes crushed
1 (8 oz.) can tomato sauce
3 1/2 c. water
In a big pot brown hamburger and mash fine add rest of ingredients and simmer on low heat for 2 to 3 hours. The longer it simmers the more it will reduce and concentrate the flavors.
Check every now and then and give it a stir.
photo/nikaboyce/flickr
It was 1968 when
Country Bob Edson perfected his steak sauce recipe and he called it an All Purpose Sauce because it was more than just a steak sauce.
It sure is, We can attest to that. We were fortunate enough to have the good folks over at Country Bob's send over some samples for review. They sent over a couple bottles of their all purpose sauce which is great for any kind of meat or seafood. It has a very unique flavor that We can't quite compare to anything else that we have tried. It's not too sweet or too spicy (although they do have a spicy version if you prefer).
Over the last two weeks we have been dunking, pouring and marinating with
Country Bob's all purpose sauce. We have put it on our burgers, marinated our pork chops, dunked our chicken and slathered our steak and all we can say is Deeeelicious!
Just make up some rice using the standard 1 part rice to 2 parts water.
When your rice is done cooking add a tablespoon of butter and 1/2 a cup of Country Bob's all purpose sauce and that's it. It makes a heck of a side for any meat or fish but it's good enough to eat on its own.
You can Purchase
Country Bob's online and you should see some of the great recipes they have for you to enjoy.
I’ve eaten a lot of brisket in my life but I have to tell you that this recipe has a flavor unlike any other I have ever tried. That second day of cooking really allows the flavors to deepen and the meat to tenderize even further. A nice change from the smoker BBQ Briskets we all know and love.
2 1/2 lb. boneless beef brisket, fat side up in heavy casserole
SAUCE:
1/2 cup ketchup
1/2 cup water
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. vinegar
1 1/2 tsp. horseradish
1 tsp. mustard
1 1/2 tbsp. minced onion or onion powder
Combine above ingredients for sauce and pour over beef. Cover with heavy aluminum foil and bake at 300 degrees for 3 1/2 hours. Refrigerate beef and sauce separately. Next day slice beef and arrange in a 2 quart baking dish. Remove hardened fat from sauce and pour sauce over beef. Cover with heavy foil and reheat at 350 degrees for 30-45 minutes.
We were out with friends the other night and went to an Italian buffet. The amount of choices were staggering, they even had tripe and fried calamari as part of their offerings.
One of the biggest draws was their pasta bar; they had five types of pasta, five different sauces and more than a dozen ingredients for you to choose from to mix in. They had prosciutto; pine nuts, artichokes and sun dried tomatoes just to name a few. Once you decide on your ingredients they make your pasta to order right in front of you, it was really very nice. I had linguini “Ala Oglio” which is olive oil, lots of garlic, crushed red pepper flakes and just a couple anchovy filets all topped with freshly grated cheese and parsley. One of our friends had “Penne Ala Vodka” which I tasted and have to say it was absolutely delicious. Vodka, tomatoes and cream are definitely a winning combination.
Penne Ala Vodka
1 lb. Penne pasta
1/2 stick butter
3 cloves garlic, chopped
6 to 7 scallions, chopped
2 cans tomato sauce (15 oz. total)
1/3 cup vodka
1/4 cup heavy cream
Basil, oregano and pepper to taste
Sauté chopped garlic and scallions over low flame with butter. Add tomato sauce, vodka and spices. Let come to boil and simmer 45 minutes. Add heavy cream; cook 10 minutes. Put water up for pasta.
My Great, Great Grandparents
Mama Rose and Poppy
When my great great grandparents came to America from their beloved Italy, they endured many prejudices as was the case with all people of different ethnic backgrounds and religions. They had to work very hard for very little pay. They swept floors, did other peoples laundry and ironing. Times were hard but never the less they loved this country and were willing to work hard and raise a family. Even though money was scarce the dinner table was rich with tradition and love. The love of food bridged many differences between people through the ages. I’ve always been amazed at how you can place a variety of foods from many different cultures on one table and it exudes love and togetherness. It’s too bad that placing many different cultures on one planet does not do the same.
Growing up I remember all the wonderful smells coming from the kitchen, especially on Sunday. What we all commonly called sauce would be simmering on the stove in the wee hours of the morning. The smell would drive us nuts along with the smell of the meatballs frying. It was only a matter of time before those wonderful aromas got the best of us. My great Aunt would get some fresh bread from the bakery and we would start breaking off pieces of the bread and dunking it in the pot of sauce. My grandmother would lovingly yell at us to stop dunking. She would make each of us a meatball sandwich to hopefully keep us out of the pot of sauce until dinner. Actually it really wasn’t sauce at all it was“Sunday Gravy”. This is what it is truly known as in Italy. The meat from the Sunday gravy which always consisted of;” Meatballs, pork ribs, Italian sausage and pork hocks”. Was always served on a separate platter. My grandmother told me that in Italy they really do not do Spaghetti and meatballs that is actually an American interpretation of the dish. In Italy the meatballs are more a main dish to be served with salad or potatoes.
Here is an old recipe that I dug up. Make extra and freeze it. Your house will smell like a little slice of heaven and fill your senses with love.
Italian Sunday Gravy
Ingredients:
2 large cans of tomato puree
1 6oz. can of tomato paste
1 quart chicken or beef stock
2 cups of dry red wine
¼ cup olive oil
2 yellow onions peeled and minced
½ cup chopped parsley
6 garlic cloves, chopped
½ pound of fresh mushrooms, chopped
½ teaspoon of crushed red pepper flakes
1 tablespoon of oregano, crushed
1 teaspoon dried basil or 3 times as much fresh basil
½ tablespoon salt
1 teaspoon sugar
1 pound pork neck bones (this is what truly adds that special flavor)
Directions:
In a large pot, place tomato puree, tomato paste, chicken or beef stock and the wine. Heat a frying pan and add the olive oil. Sauté the onions and garlic until soft but not too brown (or else it will taste bitter) Add to the pot along with all the remaining ingredients. Bring to a light boil and then turn to simmer. Simmer for 2 hours partly covered, stirring often. Remove the bones and discard (or save as a snack for yourself)
Skim the fat from the top and discard, store in the refrigerator or freezer
Makes 3 quarts
