NFT: What are you eating this week(end)?

from a bad game. It's already happened by the time the weekend is here.

although my recipe includes a couple of tablespoons of tomato paste in the beef broth (I actually used Better Than Boullion for the first time, that stuff is pretty damn good).

Anyway another first for me tomorrow will be a whole “BBQ” brisket in the slow cooker. My last summer-type hurrah before moving on the winter-type cuisine. Going to have it on Texas Toast with Cole slaw. I really don’t each many beef-centric meals but I’m looking forward to it.

from the garden, so I did oriechette with spicy red clam sauce, and included some artichoke hearts to make it a one-pan meal.

Tomorrow, doing Maryland crab cakes from scratch.

In comment 16627524 CRinCA said:

Quote:

although my recipe includes a couple of tablespoons of tomato paste in the beef broth (I actually used Better Than Boullion for the first time, that stuff is pretty damn good). Anyway another first for me tomorrow will be a whole “BBQ” brisket in the slow cooker. My last summer-type hurrah before moving on the winter-type cuisine. Going to have it on Texas Toast with Cole slaw. I really don’t each many beef-centric meals but I’m looking forward to it.

hey, Chuck. I'll see how my version comes out. I've been using BTB for probably 5 years, very good and a lot easier to store than boxed buillion. Mrs. in UT is doing a brisket Tuesday, but it won't fit into a slow cooker, even if I cut it up

In comment 16627534 Del Shofner said:

Quote:

from the garden, so I did oriechette with spicy red clam sauce, and included some artichoke hearts to make it a one-pan meal. Tomorrow, doing Maryland crab cakes from scratch.

Sounds good, Del. Love marinated artichoke hearts, whole artichokes are a PITA

In comment 16628179 Bill in UT said:

Quote:

In comment 16627534 Del Shofner said: Quote: from the garden, so I did oriechette with spicy red clam sauce, and included some artichoke hearts to make it a one-pan meal. Tomorrow, doing Maryland crab cakes from scratch. Sounds good, Del. Love marinated artichoke hearts, whole artichokes are a PITA

Yeah, these were the marinated and quartered artichoke hearts, so an easy item to just toss into a pasta dish. I'll do a whole artichoke for myself when they're in the peak of the season but I don't cook them for other people.

for breakfast, leftovers for lunch in the form of sandwiches. Just pulled the meat off the bones and slapped it in hero rolls. Tonight? Taking it easy.

Tomorrow is pulled pork nachos. Pork, pickled red onions, pickled jalapeños, black beans and cheese

That brings us to Sunday dinner. This being fall and the air just starting to chill in NYC, that means comfort food. This week? Pot roast with rice and roasted cauliflower

and black beans and rice for Sunday.
Pizza today and out for dinner tomorrow.

Bill- yeah I actually have a whole damn brisket so forget the crockpot. Decided to go with the oven.

In comment 16628178 Bill in UT said:

Quote:

In comment 16627524 CRinCA said: Quote: although my recipe includes a couple of tablespoons of tomato paste in the beef broth (I actually used Better Than Boullion for the first time, that stuff is pretty damn good). Anyway another first for me tomorrow will be a whole “BBQ” brisket in the slow cooker. My last summer-type hurrah before moving on the winter-type cuisine. Going to have it on Texas Toast with Cole slaw. I really don’t each many beef-centric meals but I’m looking forward to it. hey, Chuck. I'll see how my version comes out. I've been using BTB for probably 5 years, very good and a lot easier to store than boxed buillion. Mrs. in UT is doing a brisket Tuesday, but it won't fit into a slow cooker, even if I cut it up

In comment 16627524 CRinCA said:

Quote:

although my recipe includes a couple of tablespoons of tomato paste in the beef broth (I actually used Better Than Boullion for the first time, that stuff is pretty damn good).

Does one of you have a link to the recipe for the Genovese dish?

In comment 16628249 Del Shofner said:

Quote:

In comment 16627524 CRinCA said: Quote: although my recipe includes a couple of tablespoons of tomato paste in the beef broth (I actually used Better Than Boullion for the first time, that stuff is pretty damn good). Does one of you have a link to the recipe for the Genovese dish?

This is my version of the original dish, which was from Milk Street. As I said, I won't be trying it until Monday. I can let you know then what I think of it

Ingredients
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE
3-4 OUNCES PANCETTA OR BACON, CHOPPED
2 MEDIUM CARROTS, PEELED AND DICED SMALL
2 MEDIUM CELERY STALKS, CHOPPED
1 CUP DRY WHITE WINE
3 POUNDS YELLOW ONIONS, HALVED AND SLICED POLE TO POLE
1 1/2 POUNDS CHUCK OR BONELESS BEEF SHORT RIBS, TRIMMED AND CUT INTO 2-INCH CHUNKS
3/4 TEASPOON RED PEPPER FLAKES
2 INCH PIECE PARMESAN RIND (OPTIONAL), PLUS 2 OUNCES PARMESAN CHEESE, FINELY GRATED (1 CUP)
KOSHER SALT AND GROUND BLACK PEPPER
1 POUND RIGATONI PASTA
1/2 CUP FINELY CHOPPED FRESH FLAT-LEAF PARSLEY
Directions
Heat the oven to 325°F with the rack in the lower-middle position. In a large Dutch oven over medium, heat the oil until shimmering. Add the pancetta and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the carrots and celery, then cook, stirring occasionally, until the vegetables begin to soften, 3 to 5 minutes. Add the wine and cook, scraping up any browned bits, until reduced by about half, about 3 minutes. Add the onions, beef, pepper flakes, Parmesan rind (if using), ½ teaspoon salt and 1 teaspoon black pepper, then stir to combine. Cover, transfer to the oven and cook for 1½ hours.
Remove the pot from the oven and stir. Return uncovered to the oven and cook until stewy and the meat falls apart when pressed with a fork, about another 90 minutes. Tip the pot to pool the cooking liquid to one side, then use a wide spoon to skim off and discard as much fat as possible. Remove and discard the Parmesan rind (if used). Cover and set aside while you cook the pasta.
In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Save about 1 cup of the cooking water, then drain the pasta.
Add the pasta to the Dutch oven and toss to combine with the sauce, adding about ½ cup of reserved pasta water. Add the parsley and half the grated Parmesan, then toss again; add more reserved water as needed so the sauce coats the pasta. Taste and season with salt and black pepper. Serve with the remaining Parmesan.
Tip: Don’t be concerned that there’s so little liquid in the pot after adding the onions and beef. In the covered pot warmed by the oven heat, the vegetables and meat release moisture that becomes the braising liquid. For the second half of cooking, don’t forget to uncover the pot. This allows some of that liquid to evaporate for a richer, more concentrated flavor and consistency.

Del- mine is largely in my head having come from my mother, but this Food Network recipe comes close (please pardon the Rachel Ray angle, ugh). My main changes are skipping the prosciutto annd pancetta, adding comparable amounts of ground pork and beef in addition to the veal, and subbing beef broth for the chicken.

https://www.foodnetwork.com/recipes/rachael-ray/genovese-red-sauce-recipe-2120003

I’d be interested in Bill’s version of this.

In comment 16628249 Del Shofner said:

Quote:

In comment 16627524 CRinCA said: Quote: although my recipe includes a couple of tablespoons of tomato paste in the beef broth (I actually used Better Than Boullion for the first time, that stuff is pretty damn good). Does one of you have a link to the recipe for the Genovese dish?

Thanks!

In comment 16628217 DG_89 said:

Quote:

for breakfast, leftovers for lunch in the form of sandwiches. Just pulled the meat off the bones and slapped it in hero rolls. Tonight? Taking it easy. Tomorrow is pulled pork nachos. Pork, pickled red onions, pickled jalapeños, black beans and cheese That brings us to Sunday dinner. This being fall and the air just starting to chill in NYC, that means comfort food. This week? Pot roast with rice and roasted cauliflower

The nachos sound terrific. I'm not quite ready for comfort food in AZ. The 10 day outlook is over 100 degrees every day. :(

In comment 16628235 Sec 103 said:

Quote:

and black beans and rice for Sunday. Pizza today and out for dinner tomorrow.

That roast pork and rice/beans is right up my alley, Tony. I assume it's a citrus marinade? Hey, if you're still around, I'll be cruising from Barcelona to Lisbon in about 4 weeks. Any "can't afford to miss" things in that neck of the woods?

I *LOVE* meatloaf.

In comment 16628426 rnargi said:

Quote:

I *LOVE* meatloaf.

Meatloaf is a regular thing around here. I do a lot of dishes with ground beef.

with Ravioli. I have new neighbors who make ravioli. I picked up some plain cheese ravs, carbs be damned. The neighbors are Antonio's Ravioli, originally they were in Woodbridge NJ, for 30 years. Looking forward to trying them. I also have a loaf of sourdough from a local bakery called Benchmark. I'm on the wagon for another 8 days, so it's looking like water & stevia soda for me during the games.