| 2lb cut up chicken, put in crockpot salt and pepper
cream of chicken soup
1/2 cup hot sauce or more depending on how spicy you want it
cook on low for 4-6 hours
add 2 tablespoons of sour cream
8 of shredded mozzarella
1 table spoon of ranch dressing and blue cheese.
stir then turn off crockpot
cook past in boiling water for 8-10 mins, drain and mix the misure and pasta
| so I guess that qualifies as "signature."
* My (hot Italian) sausage lasagna
* My very spicy chili (unless you're not an "extremely hot food" person, do not attempt). Very tasty, also made with hot Italian sausage, but dangerous.
* My bacon/corn chowder (ever year as a Thanksgiving side - folks request that we deliver containers to their homes, true story)
* My potato/leak soup - a new one I just attempted a few months ago. Found a recipe in a magazine, then (of course) doctored it to personal tastes in the family. About time to give it a second go.
* And of course, my chicken parm, which on Day 2 leads to chicken parm subs, is somewhat legendary. :)
|Start with a bowl of cereal, add milk.|
|My potato/leak soup|
| In comment 14247120 Beezer said:
My potato/leak soup
Trying not to picture the "leak" part...
| Holy Crap gotta try that recipe.
Here's mine r now:
Cold Granny Smith apples. Hot bacon straight from pan.
Slice, top, eat.
| In comment 14247062 Bill in UT said:
In comment 14246785 Pork Chop said:
but I made a Timpano last week. I have been wanting to do this for 20+ years, since I saw The Big Night.
Complicated and time consuming, but fun and delicious.
I did the same last year after watching the movie. Wasn't worth it. I'd rather just make a baked ziti with meat.
Timpano, that is one hell of an undertaking, more like a signature construction site, instead of a recipe. BTW PorkChop - great job! It looks fantastic.
Just an aside, the movie 'The Big Night' was filmed in my hometown, the exterior shots anyway. I remember watching the scenes from outside the brothers restaurant being filmed.
| to do a Timpano - but it is more out of the philosophy I have towards cooking. I like to cook to create something new - not necessarily to follow a recipe or a construction. I like eating at those who do as they put the work in and I get to enjoy!!
Everytime I've done a dish with a lot of prep or things that have to be painstakingly monitored, I've failed. And I know why - I have no desire to make caramel or an architectural work.
I draw the line at spatchcocking and making my own bracciole.
A good kitchen shears is worth its weight in gold and bracciole only takes rolling up meat and twining it.
| Okay first of all – if you want to cook an amazing duck breast – that means you want to cook it with the skin on – and the secret to cooking it is to cook the skin first as if it were bacon
I use thawed D’Artagnan duck breasts – in my younger days I would eat a whole one – now me and Mrs gidiefor share a whole one. They are the best buy and most consistent quality I have been able to find in Duck Breasts.
Peel 6 medium size yellow meat potatoes (Yukons are good) and quarter and throw into pot with lightly salted water. Bring to a boil over high flame, lower flame and cook for about 10 minutes. While potatoes are cooking, Chop up and saute about ˝ pound of shitake or A grade wild mushrooms until cooked through and browned – but not burned – Lou prefers butter – I use EVO (Extra Virgin Olive Oil) over a medium low flame, (and I add rendered duck fat later in recipe.) Set aside on a serving plate. Drain potatoes, running under cold water and when cool enough to handle, drain and shake off excess water. Slice potatoes about 1/4-1/2“ thick and throw in mushroom pan with a little coarse salt, cook until potatoes start brown, shaking pan and flipping occasionally.
Turn on oven to 425 degrees and let warm up. Remove duck breast from refrigerator and then from package after thawing (I buy them pre-thawed, but mostly they come frozen and can be mail ordered). Thoroughly pat dry both sides of breast with paper towel. Lay skin side up on clean cutting board and using sharp chef’s knife, score skin first angled in one direction across width in 1/2” strip piercing skin to just expose breast meat, then angle in opposite direction and rescore going the other way (making a criss cross pattern). Sprinkle coarse salt, ground black pepper or ground grains of paradise and fennel pollen generously making sure grains fall into and help define scoring. Flip over and trim any excess fat or skin to make a uniform fillet, remove any obvious blemishes and/or obvious silver skin. Lightly sprinkle some more coarse salt, ground grains of paradise and fennel pollen on meat side. Lay skin side down in cast iron pan (do not place any fat or pre heat pan). Turn on flame to medium and cook skin side for 8 minutes or until skin is uniformly deep brown in color. Carefully pour off rendered fat, or spoon it by tilting pan into potatoes and throw mushroom in with the potatoes and mix it all together lowering flame to low setting.
Turn over breast and cook for 1 1/2 minutes searing top then turning and searing along skin edge all around with tongs. Drain off any additional renderings into potatoes, place resting on skin side in pan and place in oven at 425 degrees.
In another saute pan heat up and add EVO (I use Fairway EVO) over medium flame. Throw in a pinch of coarse slat and a half teaspoon of red pepper flakes – prepare your favorite greens in a saute – do no over cook – we prefer broccoli rape cut in 1 to 2 “ pieces.
Check duck after 8 minutes for internal temp of 130 - 135 degrees – if it needs more cooking check at 3 or 4 minute intervals after first 8 minutes. When internal temp goes above 130 – remove from oven and place on a carving board and let it rest for a few minutes. (tip Carving board should have channels to catch drippings or you will make a mess).
Plate potatoes and then greens making sure to drain before placing on plate and keep next to each other but separate.
Carve duck breast at an angle width wise in 1/8 to 1/4 “ slices and arrange on potatoes so they can catch drippings.
|I cheated a couple of weeks ago, and picked up a box of fresh lasagne sheets from the "New York Ravioli Co.' I've got some left in the freezer, so this may be my Sunday dinner.|
- 2 oz Veg Oil
- 1 Lb bone-in country style pork ribs
- 1 can tomato paste
- 3 fat cloves garlic, crushed
- 4 28oz cans Wegman's Organic crushed tomatoes
- at least 28 oz beef broth
Big pot. High heat, get oil going, brown ribs on both sides.
Remove ribs from pan, cut heat to low, give it a couple of minutes to cool so the garlic doesn't burn.
Garlic goes in for about 30 seconds.
Add tomato paste, deglaze bottom of pot with it, scraping the bits off the bottom. Work quick so garlic doesn't burn.
Tomatoes go in, all of em.
Add 28 oz beef broth, put the ribs back in.
Bring to a boil, lower heat and let it cook at LEAST 8 hours. If it gets overly thick, add more broth.
After an hour or so, begin seasoning to taste. I prefer to keep it simple, salt, pepper, oregano. Long sauce with all that pork and eventually meatballs will have plenty of flavor.
- 4 slices white sandwich bread (no crusts)
- 1 cup buttermilk
- 2 lbs ground beef/pork/turkey (I prefer all beef)
- 1/2 cup GOOD parmesan cheese
- 3 tablespoons minced FRESH parsley
- 2 large egg yolks
- 2 small cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- Vegetable oil
- Red Wine
Pour fat glass of red wine. Start drinkin'. :)
Use a food processor to make bread crumbs from the bread slices (no crusts).
In a large bowl, or better yet - Kitchen Aid Mixer bowl - add bread crumbs.
Add buttermilk to bowl, stir. After 5 minutes, bread crumbs have fully absorbed buttermilk.
Add egg yolks, parmesan, chopped parsley to bowl. Add meat, salt, pepper.
Roast ONE of the garlic cloves - in a frying pan, skin on for a few minutes.
Mince both the fresh and roasted clove - both go into the bowl.
If you have the Kitchen Aid, fire it up. Easy peasy. If not, wash your hands and go to town mixing it all well.
1/2 cup of meatball mixture per ball. Wet measuring cup works great. Shape each ball, put em on a large platter or pan, refrigerate for at least a half hour so they hold their shape better when you fry them.
Add 1/4" of vegetable oil to a cast iron pan. (Cast iron has mojo) Medium-High heat. Fry in smaller batches, no more than 8 or 9 per or you wind up with too much liquid, boiled balls instead of fried. I use 2 wooden spoons to turn. If there IS too much liquid, drain it, add and heat more oil and continue with the next batch.
When all balls are cooked, deglaze the pan with about a 1/4 cup of the red wine. Scrape browned bits.
IF what is now in that pan looks and smells delicious, add to the pot of sauce. If instead, it looks and smells like black, cigarette ash carbon, throw it out.
When there's about an hour til' dinner, put the balls and any other meats you want (cooked sausage, pepperoni, pork chops) into the sauce. Flavors both meat and sauce.
Fresh pasta is better.
And make sure you've got a loaf or two of killer Italian Bread.
| ...for the most part during cooking. At the end, there are some small, super tender, delicious pork chunks floating around. You'll want to remove the bones before serving.
Also, that sauce cooks at low heat and stir frequently so the sauce on the bottom doesn't burn.
|Can you tell me more about the bechamel you make? You just make a basic bechamel and then steep the herbs in there for a bit before putting through the sieve?|
|I'm pretty sure someone had a bottle of the black label Lewis Plasco here last week|
|a cook but my Grandmother taught me to make an amazing Shepards Pie, I use beef instead of lamb though so technically it would be Cottage Pie. Very simple thing for anyone to make obviously but it’s still amazing.|
|Can't stop rereading xmeadow's
BlueLou'sBack : 6:08 am : link : reply
Meatballs and gravy recipe. Screw pasta, I want that on a crusty hoagie Sunday. For the games.