Sunday Night Special

to me

12 ounces ground lamb
1 1/2 lbs ground beef
1 pound hot Italian sausage
1/2 cup of olive oil
Add more if needed.
1/2 cup minced garlic
2 large onions diced
1 1/2 cups good dry red wine
2 tablespoons oregano
4tablespoons
 sweet basil
Quarter cup Montreal steak seasoning or to taste
2 tablespoons crushed red pepper or to taste.
Four large cans of crushed tomatoes or tomato purée Whichever you prefer
One cup Parmesan cheese

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In a large stock pot add olive oil garlic onions oregano and sweet basil, Cook till onion is transparent and you just begin to smell garlic at that point add half of your wine, stir and cook down. Add all your meat slowly and cook thoroughly till all is separated and well done. Add your four cans of crushed tomatoes and fold though meat. Once the mixture comes to a light oil and the rest of your wine and Montreal steak seasoning Stir in and then add Parmesan cheese. Turn down to simmer and stir every so often to make sure nothing sticks to the bottom of the pan. This song I should cook for at least an hour better if it cooks for throughout an entire day and service the following. If you have any questions feel free to give me a call.

Thai Cabbage Wrap's aka Larb

Thai Larb

Ingredients:

Dressing:
1 cup fresh lime juice, from about 8 limes
(including lime zest, zest before cutting lime.)
1/4 tablespoons fresh lemon juice, from

1 large lemon

(including lemon zest, zest before cutting lemon.)
3 tablespoons fish sauce
3 tablespoons honey
1 tablespoon fresh minced ginger
1 tablespoon garlic salt
Larb:
1/4  cup vegetable or avocado oil
1/2 red onion, diced
3 celery stocks diced
1/2 sweet onion
1 red pepper diced
1 large carrot diced small
3 shallots, thinly sliced
4 minced garlic cloves
2 bunches minced cilantro stems
4 (4-inch) piece lemongrass
2 Serrano Chili thinly sliced (or to taste)
3 jalapeños Chili thinly sliced (or to taste)
1/4 cup soy sauce or Braggs Aminos
2 1/2 pounds ground turkey, preferably dark meat
1/2 cup chopped fresh mint leaves
Freshly ground 2 white pepper
2 heads  cabbage, leaves separated
4 Kaffir Lime leaves (or lime zest if you  cannot find leaves)
(buy the plant it is so worth the investment!!  I've  seen them at Lowes)
2 tablespoons fresh minced ginger

 Dressing: In a bowl, whisk together the lime juice, lemon juice, zest, ginger fish sauce and honey. Cover and refrigerate.

Larb: In a large skillet or Dutch oven, heat the oil over medium heat. Add the onion, shallots, celery, red pepper,  carrot, garlic cilantro stems, lemongrass,  chile. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey . Cook, stirring frequently, until the meat and vegetables are cooked through, about 8 minutes. Add lime leaf or lime zest, stir in completely.  Remove the pan from the heat and stir in the mint. Season with  pepper, to taste. Transfer to crook pot to keep warm

In separate small serving dishes  place julienned carrot, diced jalapeños, chopped cilantro leaves, chopped red onion, Fresh Pico de Gallo, and placing cabbage on a long decorative plate. Remove dressing from refrigerator and put in serving carafe.   Place around larb mixture, ( keep warm in a crock pot).  It make a beautify colorful presentation!! Spoon the turkey mixture onto the cabbage leaves  add your favorite sides and drizzle on dressing. Enjoy!!

It's starting to feel a lot like summer

Quick And Amazing Marinara

Quick and amazing Marinara

 

8 cloves minced garlic,( fresh only!!) 2 large cans of petite diced tomatoes one cup red wine 3/4 cup olive oil 1 pound of Romano, or Parmesan cheese

( 1/2 of each is amazing too)

2 tablespoons of crushed red pepper (to taste) 2 tablespoons dried basil 1 teaspoon dried oregano 2  tablespoons Montreal steak seasoning 8 Ribbon cut fresh basil leaves.
2 teaspoons of anchovy paste (optional)

 

In a large sauce pan warm oil, anchovy paste, (optional)  and garlic, ( just till you begin to smell the garlic), then  add oregano basil Montreal steak seasoning stir and slowly add red wine. This is a great time if you like mushrooms to add mushrooms as well. Cover and let cook slowly for five minutes on low to medium heat do not burn the garlic. Now add the two cans of diced tomatoes and let warm but don't let it come to a bubble. Once you start to see sauce start to steam Parmesan cheese in large chunks and drop into sauce cover and let cook for 15 minutes on medium low heat with a lid. Once the sauce is finished cook your pasta put in colander  had two bowls not too high and cover with sauce almost like a soup make sure everyone gets a nice chunk of the cheese it's like fondue. Sprinkle with Parmesan cheese and a little crushed red pepper salt and pepper to taste and top off with fresh basil ribbons. Bon appétit!!

Using 1 or 2 pounds of your favorite pasta cooked Al Dante (not over cooked) follow the directions on the pasta package. (Typically we like the normal spaghetti noodles.)
 

 

  

Family

THIS SANDWICH SPREAD MAKE’S MAYO CRY!!

THIS SANDWICH SPREAD MAKE’S MAYO CRY!!

(But you and any kind of sandwich you make will love it!!)

 

2 Medium Onions, roughly chopped

2 large jalapenos, diced (optional)

3 t. garlic salt

1 ½ cup extra virgin olive oil

2 T. dried oregano

2T. dried basil

1T. coriander seed, toasted & crushed (optional)   

 

Combine chopped onion, diced jalapenos, garlic salt, oregano, and basil and coriander seed in a large bowl.  Pour olive oil over all ingredients and fold together with a spatula, scrapping all ingredients from the bottom till completely blended. Put all mixture into a glass or plastic container with a tight seal refrigerator for at least 8 hours.   This spread is amazing on all types for sandwiches that you would have added mayo, and a much safer alternative when taking food on picnics. 

 

Some suggestions: 1 large, whole wheat French bread loaf, add salami, capicola, pancetta, (also good with sliced chicken or turkey,) provolone cheese, & arugula. Cut into sandwich size slices and wrap in Ziploc bags. Bring enough sandwich spread for each slice in a tight Tupperware container. When serving sandwiches spoon spread on bread and enjoy.

 

 

Crispy Asian Salmon

Crispy Asian Salmon

 

Pre-heat oven to 300°

 Ingredients

2 large salmon fillet (skinless salmon fillet)

8 tbsps. soy sauce

8 tbsps. Chinese rice wine

3 tsps. sesame oil

1 stick  melted butter

8 tbsp. brown sugar (1 tbsp extra for broiling)

8 tbsp. limes  

3 tsp. Chinese five spice powder

2 tsp. tarragon

 4 tbsp. Thai garlic pepper sauce  

4 tbsp. fresh ginger  (1 tbsp. extra for baking)

 

Directions:

Combine the 1/2 marinade ingredients in Ziploc bag,. Add the salmon and turn gently to coat.

Refrigerate for a minimum of 30. Remove salmon  and marinade placing both in a glass baking dish that has been thoroughly sprayed with non stick spray, (such as  Trader Joe's spray coconut oil.) brushing  salmon with your marinade; sprinkle grated ginger on top.

Bake for 10-12 minutes; or until fish flakes with a fork, and pink color is lighter.

Pour remaining marinade on salmon, sprinkling extra brown sugar and broil till bubbling  and golden.

Gently remove salmon and plate on lemon slices, with Asparagus, and fennel fronds.  Great with Brown Jasmine, also found at Trader Joes.