Just finished a dinner that I loved, and I'm going to get 2 more out of it. I know everyone has a favorite meatball and spaghetti recipe, but here's mine, for better or worse.
Bill's Meatballs
2 lbs ground meat
2 eggs
8 slices bread soaked in milk, excess squeezed out, then hand squished
1/2 large onion
1 Tbs garlic powder
1 cup grated cheese
1/4 cup parsley
1 TBS basil
salt and pepper
Directions
Saute small diced onion until translucent. Cool. Combine all ingredients. Make into balls, deep fry at 375 for 3 minutes, or bake at 475 for 20 minutes. Finish in sauce for 10 minutes.
Simple Marinina- Lidia Bastianich. I tripled the recipe to have for dual purposes. With more volume, the cooking times will increase
1/4 CUP -EXTRA--VIRGIN OLIVE OIL
7 GARLIC CLOVES, PEELED AND SLICED
28--OUNCE CAN WHOLE SAN MARZANO TOMATOES, CRUSHED BY HAND
PINCH CRUSHED -RED--PEPPER FLAKES
1 TEASPOON KOSHER SALT
1 FRESH BASIL SPRIG
Directions
In a large skillet, over medium heat, heat the olive oil. When the oil is hot, add the garlic. Once the garlic is sizzling, add the tomatoes, slosh out the can with 1 cup water, and add that as well. Sprinkle in the -red–pepper flakes, and season with the salt. Submerge the basil sprig in the sauce.
Simmer the sauce until it is slightly thickened, about 15 minutes. Discard the basil.
I finished the meatballs in the sauce, now I'm boiling the sauce down to thicken it to use in an eggplant/chicken parm dish next week.
Tomorrow, sous vide fish tacos- Mexican spiced cod with mayo/cabbage topping
Saturday- French onion soup, by Kelsey Nixon. Combo of chicken and beef broths. What I really like about this is that the bread is pre-cut into croutons. Than way you don't have to cut it you grab a spoonful of soup
Sunday- a Milk Street recipe for my gluten-free daughter. Thai Momofuko Bossam. Slow cooked bone-in pork shoulder served on bib lettuce or rice. Haven't made it before, but looking forward to it. From a recipe by David Chang, who I guess is a Korean guru, with a few changes by recipetineats.
Ingredients
SLOW COOKED PORK:
3.5-4 kg/ 7-8 lb pork butt / shoulder , bone in & skinless
1/2 cup (110g) white sugar
1/2 cup (115g) kosher or cooking salt (NOT table salt) (Note 2)
BROWN SUGAR CRUST:
1 tbsp kosher or cooking salt (NOT table salt) v
7 tbsp brown sugar , light or normal (not dark)
GINGER SHALLOT SAUCE:
2.5 cups scallions , thinly sliced (both green and white parts, ~5-6 stems)
1/2 cup fresh ginger , peeled and finely grated (Note 3)
1/3 cup canola oil
1.5 tsp light soy sauce (or all purpose, not dark soy sauce
1 teaspoon sherry vinegar v
1/2 tsp kosher or cooking salt , to taste v
SPICY SSAM SAUCE
2 tbsp ssamjang
1 tbsp gochujang sauce
5 tsp sherry vinegar
2 tbsp canola oil
1 tbsp water
1 tsp white sugar
SERVING:
4 - 5 heads butter/bib lettuce
3 cups cooked white rice
500g/1lb kimchi
12 + oysters , raw, in shell, optional
Directions
BOSSAM SLOW COOKED PORK:
Mix sugar and salt together. Pat pork dry. Coat pork in sugar salt mixture, getting it into all the crevices. Rub/pat well to adhere as best you can - discard excess salt unused/falls off (usually ~ 2-3 tbsp).
Place in a glass dish (Note 13), cover loosely with cling wrap and refrigerated 24 - 36 hours (Note 11).
Preheat oven to 150°C/300°F (all oven types) with rack in the middle of oven.
Remove pork from fridge - surface will be wet. Either transfer pork to clean pan (metal, ceramic or glass) or drain off excess liquid / scrape out salt/sugar in same glass pan. Do not rinse pork.
Roast 5 hours (Note 12), uncovered, spooning over pan juices once each hour, until you can easily pull the meat apart with 2 forks (check on side).
Remove from oven, rest for 10 minutes (up to 1 hour is fine, loosely cover in foil).
Turn oven up to 260°C/500°F (all oven types).
BROWN SUGAR CRUST:
Mix brown sugar and salt.
Spoon juices all over pork.
Spoon sugar onto pork and use your hands to make it stick to the top and sides (not underneath). Make layer on top as even as you can (for even caramelisation).
Place in oven for 10 minutes until surface is a deep golden crust, sugar is bubbling and caramelised (see VIDEO!). Keep a close eye on it from 5 minutes. If the highest points start getting black, cover with small piece of foil (just stick it on).
Remove from oven and transfer to serving platter for serving. (Don't use pan juices, it will be salty from brine)
SAUCES:
Ginger Shallot Sauce: Mix ingredients in bowl and stand for 20 minutes to let it soften.
Ssam Sauce: Mix ingredients together. Oil will naturally separate over time if sauce is left to stand, just mix again to reincorporate.
SERVING:
Place pork on serving platter with lettuce, oysters, kimchi, rice, Ginger Shallot Sauce and Ssam Sauce on the side.
Attack the pork - it will shred easily. Shred as much or little as you want, let people do it themselves or you can do it for them. Prepare to fight over the epic crust.
To eat, place lettuce in hand. Spoon in some rice, top with pulled pork, small piece of kimchi, oyster, some ginger shallot sauce then finally a little drizzle of spicy Ssam sauce.
Then I’m doing a Cajun/Creole Jambalaya, but with langoustines in lieu of shrimp/crawfish, and I’m adding some okra to boot. A bunch of andouille sausage. Hi Drew- I hope you can relate.
Then I’m doing a Cajun/Creole Jambalaya, but with langoustines in lieu of shrimp/crawfish, and I’m adding some okra to boot. A bunch of andouille sausage. Hi Drew- I hope you can relate.
Gonna be a rare cold weekend in Charleston…comfort food time
terra siciliano nice rasberry first fruit forward wine
ricotta cheescake
TF
may go out tonight, but if in house, probably penne with shrimp, artichoke hearts, fresh grape tomatoes, garlic, parsley white wine. And a salad.
Not sure about Sunday yet. If we cook tonight, will probably order in on Sunday, and vice versa
Then I’m doing a Cajun/Creole Jambalaya, but with langoustines in lieu of shrimp/crawfish, and I’m adding some okra to boot. A bunch of andouille sausage. Hi Drew- I hope you can relate.
I've just made wedding soup once. Need to do it again.
I've done a few jambalayas, one from Emeril with penne instead of rice, which I liked. I tend to stay more with the "wetter" dishes, gumbo and ettouffe
I don't have dry ice :(
Beans, done right, are pretty good.
Gonna be a rare cold weekend in Charleston…comfort food time
Busy weekend for Cajun. I haven't made Guinness stew, but I'd like to
Sous Vide Spicy Fish Tacos
Ingredients
4 teaspoons vegetable oil
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon dried oregano
Salt
1/2 teaspoon ground cumin
1/4 cup minced canned chipotle chiles in adobo sauce
1 tablespoon tomato paste
1 tablespoon honey
1/4 cup lime juice (2 limes)
2 1-pound skinless halibut fillets, 1 to 1 1/2 inches thick
1/2 small head green cabbage, cored and sliced thin (4 cups)
6 tablespoons chopped fresh cilantro
4 scallions, sliced thin
1/4 cup mayonnaise
1/4 cup sour cream
2 garlic cloves, minced
12 (6-inch) corn tortillas, warmed
Lime wedges
Directions
1. Heat 1 tablespoon oil, chili powder, coriander, oregano, 1 teaspoon salt, and cumin in small saucepan over medium heat, stirring constantly, until fragrant and some bubbles form, 2 to 3 minutes. Stir in chipotle, tomato paste, and honey until well combined. Off heat, stir in 2 tablespoons lime juice and let cool for 5 minutes. Measure out and reserve 2 tablespoons chipotle mixture in small bowl.
2. Sprinkle halibut evenly on all sides with 2 teaspoons salt, then spread remaining chipotle mixture over fish. Place each fillet in separate 1-gallon zipper-lock freezer bag. Seal bags, pressing out as much air as possible, and refrigerate for at least 1 hour or up to 24 hours.
3. Using sous vide circulator, bring water to 110°F/43.5°C in 7-quart container.
4. Gently lower bags into prepared water bath until fillets are fully submerged, and then clip top corner of each bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 30 minutes or up to 45 minutes.
5. Combine cabbage, ¼ cup cilantro, scallions, ¼ teaspoon salt, remaining 2 tablespoons lime juice, and remaining 1 teaspoon oil in bowl and set aside.
Stir mayonnaise, sour cream, garlic, and remaining 2 tablespoons cilantro into reserved chipotle mixture until combined. Season sauce with salt and pepper to taste.
6. Adjust oven rack 4 to 5 inches from broiler element and heat broiler. Place wire rack in rimmed baking sheet and cover with aluminum foil. Gently transfer halibut fillets to prepared sheet and broil until fish is firm and chipotle mixture begins to char, 4 to 5 minutes. Using knife or spatula, portion halibut into 12 equal pieces. Spread sauce evenly onto warm tortillas and top with fish and cabbage. Serve with lime wedges.
TO MAKE AHEAD: We don't recommend making this recipe in advance.
I used flour tortillas, not corn
terra siciliano nice rasberry first fruit forward wine
ricotta cheescake
I had to look up ciambotto, and the first recipe I came to was Pasquale, from Orsara Recipes, a favorite of Drew's. It's soup season, so I'll have to give it a try.
I've always preferred cream cheese cheesecake, and my wife makes a great one, but I've been eating more ricotta lately, even making my own, so I may have to revisit it
Quote:
And Guinness stew on Sunday
Gonna be a rare cold weekend in Charleston…comfort food time
Busy weekend for Cajun. I haven't made Guinness stew, but I'd like to
https://www.recipetineats.com/irish-beef-and-guinness-stew/
That’s the basis for the recipe we make with some small adjustments, namely getting thick cut bacon lardons from my butcher and using beef broth instead of chicken, along with adding a sprig of fresh rosemary before simmering
A mountain of mashed potatoes and you got yourself a meal
Gonna be a rare cold weekend in Charleston…comfort food time
We made a classic beef stew last evening. And use a few Guinness to make it all come together as well. Popped a few crescent rolls in the oven and a opened a nice Cab.
Good call on a chilly weekend in Atlanta (sung to a midnight train to Georgia...)
Tomorrow depends on my mood after I get my eye exam to renew my driver's license. Not to mention how much my new glasses will cost. maybe I'll do pizza. maybe I'll check ou the roti shop that opened in the neighborhood. We'll see.
Sunday dinner is pasta e fagioli
It’s filthy goodness
Link - ( New Window )
Link - ( New Window )
* Pat dry about 2 pounds of boneless chicken thighs or chicken breasts. Put a cut or two into larger pieces to make more manageable.
* Season chicken with dry rub mixture of salt, black pepper, garlic powder, onion powder, and italian seasoning.
* Melt some butter or vegetable oil into large pot and saute chicken pieces until browned on both sides for about 8 minutes. Not to be fully cooked. Remove chicken and set aside.
* Add in 1 chopped large onion, 2 chopped large celery stalks, 2 chopped large carrots and cook on med high for a few minutes. May need to add a touch more oil. Add in some chopped garlic and continue stirring mixture for a few more minutes scraping up any browned bits on bottom of pot.
* Add in 8 cups of favorite chicken broth and 1-2 cups of water. Throw in some thyme sprigs and a few bay leaves. Also on occasion will add in a medium or small turnip if see them at supermarket. Bring up to a boil and then turn heat down to low.
* Add chicken back into pot to finish cooking on very low simmer for about 20 minutes.
* Turn off heat. Remove chicken to cool a bit on a cutting board. At this point you can fish out bay leaves and thyme sprigs from pot if prefer although I don't always.
* When near ready to eat...bring pot back up to boil and add your favorite pasta or noodles. I like using curly wide egg noodles to make a bit more hearty. Cook for about 8 minutes until pasta is tender.
* While pasta is cooking, shred chicken into preferred bite sized pieces.
* Adjust heat down a bit. Add cut up chicken back into pot to warm up, some cut up fresh parsley and a squeeze of a lemon. Check for more salt/pepper.
* Warm up a nice loaf of favorite bread and serve up.
Always one of my favorites to have for dinner and/or lunch for a few days. Although will admit that my Mom's always seems to taste a little bit better...
may go out tonight, but if in house, probably penne with shrimp, artichoke hearts, fresh grape tomatoes, garlic, parsley white wine. And a salad.
Not sure about Sunday yet. If we cook tonight, will probably order in on Sunday, and vice versa
One ob the first things I made for my wife was my mother's recipe for meatloaf. My mother was a horrible cook, and probably never diced a vegetable in her life. What she did was mix a can of vegetable soup into the meat. So my wife takes her first bite and a lima bean falls out onto her plate. She gives me this wtf look, and named it "surprise meatloaf". Maybe I've made it again once or twice since then, but it was really pretty good.
The wisdom of the Shepherd. Thank you :)
Did you forget a comma, or are you having penne vodka on your pizza. I have seen preparations like that but never had one
Quote:
In comment 15563600 redbeard said:
Quote:
And Guinness stew on Sunday
Gonna be a rare cold weekend in Charleston…comfort food time
Busy weekend for Cajun. I haven't made Guinness stew, but I'd like to
https://www.recipetineats.com/irish-beef-and-guinness-stew/
That’s the basis for the recipe we make with some small adjustments, namely getting thick cut bacon lardons from my butcher and using beef broth instead of chicken, along with adding a sprig of fresh rosemary before simmering
A mountain of mashed potatoes and you got yourself a meal
Thanks, that's the recipe I had found online. I've used a couple from Recipetineats, so I copied that one.
Quote:
And Guinness stew on Sunday
Gonna be a rare cold weekend in Charleston…comfort food time
We made a classic beef stew last evening. And use a few Guinness to make it all come together as well. Popped a few crescent rolls in the oven and a opened a nice Cab.
Good call on a chilly weekend in Atlanta (sung to a midnight train to Georgia...)
Jimmy, you da man. And remember, nuthin says lovin' like something in the oven
Tomorrow depends on my mood after I get my eye exam to renew my driver's license. Not to mention how much my new glasses will cost. maybe I'll do pizza. maybe I'll check ou the roti shop that opened in the neighborhood. We'll see.
Sunday dinner is pasta e fagioli
Is the roti shop a whole Indian restaurant of just a specialty store?
I'm having soup for dinner tonight also.
It’s filthy goodness
Link - ( New Window )
OI check the link. Definitely not something I've seen before :)
* Pat dry about 2 pounds of boneless chicken thighs or chicken breasts. Put a cut or two into larger pieces to make more manageable.
* Season chicken with dry rub mixture of salt, black pepper, garlic powder, onion powder, and italian seasoning.
* Melt some butter or vegetable oil into large pot and saute chicken pieces until browned on both sides for about 8 minutes. Not to be fully cooked. Remove chicken and set aside.
* Add in 1 chopped large onion, 2 chopped large celery stalks, 2 chopped large carrots and cook on med high for a few minutes. May need to add a touch more oil. Add in some chopped garlic and continue stirring mixture for a few more minutes scraping up any browned bits on bottom of pot.
* Add in 8 cups of favorite chicken broth and 1-2 cups of water. Throw in some thyme sprigs and a few bay leaves. Also on occasion will add in a medium or small turnip if see them at supermarket. Bring up to a boil and then turn heat down to low.
* Add chicken back into pot to finish cooking on very low simmer for about 20 minutes.
* Turn off heat. Remove chicken to cool a bit on a cutting board. At this point you can fish out bay leaves and thyme sprigs from pot if prefer although I don't always.
* When near ready to eat...bring pot back up to boil and add your favorite pasta or noodles. I like using curly wide egg noodles to make a bit more hearty. Cook for about 8 minutes until pasta is tender.
* While pasta is cooking, shred chicken into preferred bite sized pieces.
* Adjust heat down a bit. Add cut up chicken back into pot to warm up, some cut up fresh parsley and a squeeze of a lemon. Check for more salt/pepper.
* Warm up a nice loaf of favorite bread and serve up.
Always one of my favorites to have for dinner and/or lunch for a few days. Although will admit that my Mom's always seems to taste a little bit better...
Looks great. Thanks. Does your mom also add water to hers?
I haven't had swordfish in more than 25 years.
Nashville hot chicken is like Buffalo wings on a sandwich?
Haven't had white clam pizza, but I'd like to try
But one thing I found interesting was riced egg yolk on pasta... hard boiled of course. I love a raw egg on a good Carbonara...but has anyone done
the riced egg yolk thing?
Can you taste it or is it’s function only as a thickener?
Quote:
White clam pie with bacon and spinach, and a cheese pie with meatball.
Haven't had white clam pizza, but I'd like to try
Not really. More like fried chicken with an oil based hot sauce. Here’s the recipe we used. We did a combination of tenders, thighs and legs.
Link - ( New Window )
IDK, but I think if was going to hard boil eggs and rice the yolks, I'd make deviled eggs out of it and not waste the whites. Then put parm on my pasta :)
Quote:
In comment 15567352 lawguy9801 said:
Quote:
White clam pie with bacon and spinach, and a cheese pie with meatball.
Haven't had white clam pizza, but I'd like to try
Not really. More like fried chicken with an oil based hot sauce. Here’s the recipe we used. We did a combination of tenders, thighs and legs. Link - ( New Window )
Thanks