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30Jan2006 Filed under: Cooking & Dining Author: Charles GuthrieI still had a bunch of tomatoes and a bell pepper left over from making chili so I decided to take an aim at making some red pasta sauce. Here is the recipe I used:
Main Ingredients:
1 Bell Pepper (any color, but I used a yellow one
)
3 Tomatoes
1/2 Cup Virgin Olive Oil
1 Bay Leaf
1/2 Cup Red WineSpices And Stuff:
Dash Crushed Red Pepper
Dash Season Salt
Dash Paprika
Tea Spoon Chopped Onion
Tea Spoon Oregano
Tea Spoon Basil
Tea Spoon Black Pepper
Tea Spoon Paprika
Tea Spoon GarlicAdded After Heat:
Table Spoon Flour
1/4 Cup Parmesan Cheese
What I did first was core and blanche the Tomatoes, peel and slice them up, and then put them into a sauce pan. Then I added the Olive Oil, chopped up Bell Pepper, Red Wine and the Bay Leaf.
I boiled this mixture for a good ten minutes or so and then added in all the Spices and Stuff. I kept lightly boiling and stirring the mixture for about a half on hour.
Then I took it off the heat and mixed in the Flour and Parmasan Cheese plus some additional dashes of the earlier spices to flavor.
I then added the sauce to some fetucinni I had boiled earlier and served it with some multi-grain bread covered with a honey-butter mix I made.
Ms. Julia
January 31st, 2006 at 10:05 am
Gee Charles when are you going to have a dinner party??
Ms. Julia
February 1st, 2006 at 3:42 pm
Hey Charles try this Chili recipe!!
3 pounds beef chuck
Freshly ground black pepper
Gray salt
1/2 teaspoon ground cinnamon, plus 1 teaspoon
1 teaspoon ground cumin, plus 2 teaspoons
2 tablespoons chili powder, plus 2 tablespoons
Masa harina (Mexican corn flour)
1/2 cup extra-virgin olive oil
1/4 cup lard (Manteca)
4 red onions, peeled and minced
6 cloves garlic, minced
4 jalapeno peppers, sliced thin with seeds, stems removed
1/4 cup tomato paste
2 teaspoons dried oregano
2 to 3 (12-ounce) bottles beer
1 (12-ounce) can diced tomato in juices
1 quart chicken stock
3 (12-ounce) cans black beans
2 ounces bittersweet chocolate, cut into large chunks
Cut the chuck into ¾-inch pieces, or, to save time, have your butcher do this for you. Place the chuck in a large bowl. Season liberally with pepper (about 20 turns of the pepper grinder) and grey salt to taste– remember half of this will come off in the pan. Season with 1/2 teaspoon of the cinnamon, 1 teaspoon of the cumin, and 2 tablespoons of the chili powder. Mix this well and coat the meat with the masa harina (this is a ground hominy flour common to Mexican cuisine and easily found in the Mexican food sections of many grocery stores). The flour will thicken the sauce and give it a specific, Mexican taste.
Preheat a cast iron Dutch oven on the stove over medium high heat. Add the olive oil and then the coated meat, spreading it evenly so it covers the bottom of the Dutch oven in 1 layer. Leave it alone, without turning it, so the meat will brown and caramelize. Meanwhile, add the lard. The meat has a lot of moisture in it, so a good amount of steam will come from the pan before it is caramelized. As it browns, slowly turn each piece with tongs. Once all sides are caramelized, remove the meat from the pan with a slotted spoon and place on a cookie sheet to cool, leaving juices in the Dutch oven to saute vegetables. Add the onions and garlic and saute for 5 minutes over medium heat until they start to caramelize and get soft. Add the jalapenos and allow to cook for 2 more minutes until soft. Add the tomato paste. Some of the same spices as were used on the meat will be used in the sauce. Add the remaining 2 teaspoons of the cumin, 1 teaspoon of the cinnamon, the oregano, and 2 heaping tablespoons of the chili powder. Add beer. Stir to incorporate everything. Add diced tomatoes, and stir. Then add the reserved meat. Add chicken stock. Simmer for 1 1/2 hours until meat is wonderfully tender. Strain juice from the black beans, add the beans to the chili pot and bring up to simmer. Then add chunks of bittersweet chocolate. Stir until it melts. Serve immediately or store in the refrigerator for 2 to 3 days.