Beef and Sausage Sunday Sauce (Ragu) Recipe

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This is a really good recipe for a Sunday Sauce a/k/a Ragu compliments of Laura Vitale.

Recipe Ingredients

1 Medium Onion, diced

3 (28oz) Cans of Tomato Puree*

3 Tbsp of Extra Virgin Olive Oil

1 ½ Lbs Cubed Chuck Roast trimmed

1 ½ lbs Sweet Italian Sausage w/fennel, cut in half

1 cup of Beef Broth or Red Wine

Salt and Pepper, to taste

4 TBSP dried Basil, finish with fresh basil

Recipe Procedure

1) In a large pot over medium high heat, preheat the olive oil. Add the sausage and season lightly with salt and pepper, cook until brown on all sides. Remove to a bowl.

2) Add the chuck and brown. Then remove to the bowl with the browned sausage.

3) Add the chopped onions to the remaining drippings and add a bit more oil if necessary. Cook for 4 to 5 minutes or until they start to develop some color. Add all the meats right back in along with any accumulated juices. Add in the broth or wine and cook for 1 minute

4) Add the tomato puree along with 2 cups of water.

5) Bring to boil and reduce the heat to low, partially covered and let it slowly simmer for 4 hours or until the beef is very tender. Stir every 20 - 30 minutes with a wide wood, rubber or silicone spatula. Do not use anything that is spoon-shaped because it clearly is not designed to scrape the bottom of a pan. Add water as necessary. 


Serve over a thick pasta such as rigatoni, penne or gnocchi. 

Note: The last time I made this I used a 106 oz can of tomato sauce from Sam's and it made little difference from when I used Cento San Marzano whole tomatoes. In the future, I'll only use the "good" stuff strictly for a special marinara sauce.

Special note- if one was not enough. You will probably find that this recipe makes more sauce than you thought or intended so save the remaining sauce for another day as it will have all of those incredible flavors.  

Chicken Thigh Parmesan Recipe

Chicken Parmesan Thighs

I thought that I loved Chicken Parmesan but now I really do. What changed my opinion was a move from boring breast meat to flavorful boneless/skinless thighs.

I think that I won't be alone when I say that I judge an Italian restaurant by their chicken Parmesan. It's a relatively simple dish to make so I have to wonder what these folks are thinking when they set the plate in front of you and much to your surprise there is as much breading as meat. And with little doubt, was probably prepared by a food distributor, thawed (maybe), fried, a ladle of tomato sauce poured over the breast, topped with some Mozzarella cheese and popped under the broiler to melt. And if you're wondering, I'll just say that you'll be hard pressed to find any Parmesan incorporated in their method. So what you get is a soggy top crust which raises the question, Why would any self-respecting chef do this?

Forget that nonsense of pounding chicken breasts or slicing them horizontally to ½ an inch. Buy some boneless/skinless chicken thighs and leave them alone.

In contrast to my previous posts, and for the most part I'm not going to be showing any measurements because I think that you should decide on the quantities depending on the number of portions you're going to make whether it for one or four or more.

Recipe Ingredients
Large eggs beaten – start with 2

Plain bread crumbs – start with 1.5 cups

Flour

Good quality Parmesan cheese, not that stuff in the green tubes

Sliced fresh Mozzarella

olive oil

salt and pepper

Marinara Sauce 

baking sheet with a wire rack

12 inch skillet

A corded oven thermometer

My classic Italian marinara sauce can be found here.

Recipe Procedure
Beat the eggs in a high plate or bowl. Place the chicken on a dinner plate and salt and pepper both sides, then lightly flour until all of the meat is covered. Put the bread crumbs in another high sided plate or bowl and add some of the Parmesan into the crumbs and stir to combine. Deep pie plates work splendidly.

Remember you're making Chicken Parmesan so don't be judicious in the amount but don't go nuts either.

Preheat your oven to 425 degrees, use center rack

Dip the floured chicken into the egg and let the excess drip off, place the meat into the bread crumb mixture until all is covered, press the crumbs into the meat to ensure that the breading has adhered. Place on a wire rack on a baking sheet. Proceed until all of the chicken pieces are ready to be fried.

Fill a skillet with enough oil to come ½ up the sides of the chicken pieces. This doesn't mean that you measure the thickness of the thighs and divide by 2 simply because once you put in the meat the level of the oil will rise. Since you are using thick thigh meat you should be able to fry all at once but regardless, don't crowd the pan.

Fry the chicken until they are golden brown and remove to the wire rack. Sprinkle some Parmesan on the thighs followed by the Mozzarella.

Place the tip of the probe into the center of the thickest thigh and set the alarm to sound when the internal temp registers 160 degrees. Remove and plate as pictured above and then ladle your sauce around the cutlet not under or over it. This ensures that each and every bite is crisp and not soggy. All you have to do is dip the pieces into the sauce. Or you could have a small dipping bowl filled with the sauce. Hey, it's all about how you roll.

A side of pasta is mandatory; I suggest thin spaghetti.

Buon Appetito

Steak Diane - An American Classic Recipe

According to a 1948 citation, the dish was invented at the Drake Room, at 56th Street and Park Avenue in Manhattan's Drake Hotel, and was named after chef Beniamino Schiavon's small daughter. I found this recipe on Foodwishes.com which Chef John renamed to Steak Pauline in memory of his late mother.

Most of the Steak Diane recipes that I reviewed used a variety of meats but most leaned towards tender high-end cuts such as beef tenderloin, rib eyes, NY Strips, etc. My recommendation is that you don't use ribeye steaks primarily because of the high-fat content that won't work well with a dish with a gravy but you're not stuck with expensive cuts of meat. I recommend top sirloin. 

Ingredients:

1 generous tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon tomato paste

pinch cayenne pepper

2 cups low-sodium or salt-free chicken broth. 

4 Tbsp teaspoons olive oil

2 (8-ounce) top sirloin, about 3/4" thick
Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter

3 tablespoons finely minced shallots

8 ounces mushrooms 

1/4 cup Cognac or brandy

1/4 cup heavy cream

2 teaspoon sliced fresh chives (optional)

Note: Make sure the meat is labeled USDA Choice 

Procedure: 
In a very hot skillet add the olive oil and pan-fry the steaks until they are 1/2 way done. Remove to a plate.  

Turn the burner to med (add some more oil if needed) and add the shallots and mushrooms, a sprinkle of salt and saute until the mushrooms are softened. 

Carefully, add in the Cognac or brandy ensuring that you don't allow any of it to splash in your burner because of its high alcohol content. Cook for about 1 minute to cook off the alcohol. Note: Steak Diane was a very popular restaurant dish that was often prepared at the diner's table where they would ignite the brandy (flambe) making a wonderful presentation. Even though the pyrotechnics are really cool you may end up singeing your microwave oven.

Add in the chicken stock, mustard, Worcestershire sauce, tomato paste, stir to incorporate and bring to a boil and reduce volume by 1/2. Reduce the heat to low and add the heavy cream, stir to combine.

Once thick, return the steak and its juices to the pan and reduce the temp to low. Simmer until the steak is cooked to your level of doneness.

Plate the steaks and spoon copious amounts of the gravy onto steaks. 

That's it!  

Here is Chef John's procedural video:

Delicious Roast Pork Loin Recipe

This roasted pork loin is simple to make and the pan drippings are amazing. I used a recipe from The Kitchen Magpie and but I did make some alterations before it went into the oven and one that I wish that I had done.  

Recipe Ingredients:

3-5 lb boneless pork loin 
1/4 cup butter softened 
1/4 cup olive oil
7 garlic cloves minced
1 1/2 Tbsp Kosher salt
3 Tbsp Herbs de Provence or chopped fresh rosemary or 1 Tbsp dried
1 tsp freshly ground black pepper
1-2 lbs of chopped carrots, potatoes and onions. See notes for sizes

Recipe Instructions:
Soak the roast for about 4 hours in a water/salt solution (brine) using 4 Tbsp of fine salt to each quart of water. Add 1 Tbsp granulated garlic per quart of brining solution. Refrigerate

 
Remove the roast from the brine, rinse off  and transfer the roast to a cutting board or large plate and pat dry. Let the roast stand for 1 hour to come to room temp.

In a small bowl, combine the butter, oil, garlic, Herbs de Provence or rosemary if using, salt and pepper, and mix until a paste forms. (Note: Without doubt, this mixture is what makes this dish so tasty so if your roast is large you should give some serious thought to doubling the ingredient amount. 

Cut the carrots no wider than 1/2 inch, potatoes should be cut around 1/2 inch thick to ensure that they are cooked by the end of the roasting time. Quarter the onions.

Preheat the oven to 450 degrees.

(Note: If you are making a small roast and have a large enough skillet brown the fat cap at med-high heat. Remove to the roasting pan and let it cool before proceeding).

Rub 2/3 of the seasoning mixture onto the roast, covering the top and sides.

Preheat your oven to 450° F. Place the roast on the bottom of a large roaster (don't use a wire rack).

Smear 2/3 of the paste on the top and sides of the roast and the remaining 1/3 dabbed on the vegetables. Sprinkle additional spice on the top and sides.

 
Place your vegetables around the roast. Dab the remaining seasoning mixture over the vegetables.

Roast in the pre-heated oven for 15 minutes, then turn the oven temperature down to 300° F. Do not open the oven!

Let the roast continue to roast for another 20-25 minutes per pound of meat until the internal temperature reaches 140° F when a meat thermometer is inserted into the middle. (I highly recommend that you use a corded oven thermometer so you can monitor the internal temp without opening the oven door to check).

 
Remove the roast from the oven and cover it loosely with foil. Let it rest 10 minutes (during the rest period the internal temp will rise to 145 degrees). 

With your oven turned off, return the roasting pan with the veggies to the oven to keep warm while the roast rests.

 
Plate the vegetables right before you carve the roast.

After all have been plated spoon the accumulated juices on the pork.

Enjoy!

  

Emerils Chili and Cornbread Muffin Recipe

This is a recipe from Emeril that I had to adapt for a couple of reasons. One is that I had his recipe from quite a while back that differs from the one posted on his website. Secondly, I found that the measurements of some of the spices were lacking so I increased them according to my preference. I suggest that you do the same.

Ingredients: 
3 tablespoons vegetable oil

2 cups chopped onions

Salt

Cayenne

3 pounds beef chuck roast cut into small cubes

4 tablespoons chili powder

1 Tbsp ground cumin

1/4 teaspoon crushed red pepper

1 Tbsp dried oregano

2 tablespoons chopped garlic

One 28 ounce can diced or crushed tomatoes

2 tablespoons tomato paste

4 cups beef stock

2 15-ounce can dark red kidney beans, drained and rinsed (optional)

If not using beans consider adding 1 more Lb. meat to the recipe.

2 tablespoons masa flour or Wondra to thicken the gravy mixed in 4

tablespoons water

Procedure: 
In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute until the vegetables start to wilt, 3 to 5 minutes. Season lightly with salt and cayenne.

Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered and stirring occasionally, until the beef is tender, 1 to 1 1/2 hours. Skim any fat that comes to the surface.

Mix the masa and water together. Slowly stir in the masa slurry and continue to cook until the chili is thick and flavorful, about 30 minutes longer. Season to taste with salt and cayenne.

Adjust spices according to your preference.

Optional: Garnish with the grated cheese, sour cream and jalapenos.

Here is a really good cornbread recipe.

Enjoy! 

Classic Marinara Sauce Recipe

A bit of history: In the 19th century, French chef Marie-Antonin Careme developed what is commonly referred to as the four mother sauces; a fifth one was added in the 20th century. These sauces were created as basic building blocks for secondary sauces that are known as finishing sauces.
 
If you really think about it, the most important element for success in life is a solid foundation and makes little difference if we're talking about social skills, architecture or rocket science. I opine that otherwise, it's akin to reading a 10 chapter book beginning with chapter 5.  

So in that vein, I present a classic Marinara sauce recipe with some recommendations. 

Ingredients:
3 Tbsp. extra virgin olive oil
1 Large onion diced
4 Cloves garlic sliced
1/4 cup carrots, peeled and grated
1 tsp Kosher salt
1 tsp black pepper, freshly ground preferred
2 - 28 oz cans San Marzano whole peeled  tomatoes
2 Tbsp dried thyme 

Procedure:
In a 4 quart pot heat the oil and saute the onions, garlic celery, carrot, salt, and pepper until tender about 10-15 minutes. 

Pour the tomatoes into a large mixing bowl and crush by hand removing any tough pieces. 

Add tomatoes and the bay leaves into the pot and bring to a boil. Then reduce to a simmer for 1 1/2 hours. Add more water as needed in the process.

Season again if necessary 

Serve immediately or better yet, once cool, cover the pot and refrigerate overnight. 

Enjoy!

My Recommendations:

Pasta is bland so add a couple tablespoons  of table salt into the boiling water 
Don't put oil in the pasta water
Cook the pasta al dente
Drain the water from the pasta but don't rinse

  

Boneless Baby Back Rib Sandwich with Hot and Sweet Mustard Slaw Recipe

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If you like baby back ribs, slaw and homemade bread then this recipe is for you! All three component parts are easy to make and the beauty of it is that you can [and I recommend] make everything the day before.

This recipe suggests that the 2 racks of ribs will serve 4 people but whomever they are they're big eaters. I made 1 rack and the portion pictured is 13+ ounces. Add the slaw and you have one whopper of a sandwich.

It is very important to watch the videos because they will include some important preparation tips. Also, making your own bread is the icing on the cake but if you are not so inclined then look for something suitable at your grocery store. 

Ingredients:

2 Racks of Baby Back Ribs

Dry Rub (this is a very good rub) or just use your own

1/3 cup kosher salt

1/4 cup brown sugar

2 tablespoons chili powder

2 tablespoons freshly ground black pepper

1 tablespoon ground cumin

1/2 - 1 teaspoon cayenne pepper

Procedure:
Season the racks generously with a dry rub. Wrap in foil, and bake at 325 degrees for 2 hours and 45 minutes. Remove the racks to a cutting board until the bones have cooled to where you can handle them without getting burnt. After you pull the bones refrigerate the meat until cold, then cut, sauce, and grill to finish. Watch the video below. 

Hot and Sweet Mustard Slaw

Ingredients for 4 portions:

1 pound cabbage, cut in 1/2 inch slices

1 tablespoon table salt

For the dressing:

1/4 cup mayo

2 tablespoons Dijon

1 tablespoon grain mustard

1 to 2 tablespoons honey, or to taste

1 tablespoon apple cider vinegar

1/2 teaspoon cayenne, or to taste

fresh chives to garnish

Watch The Video Below

Enjoy!