AudioNervosa
General Hospital => Anecdotal Evidence => Cafeteria => Topic started by: rollo on June 02, 2021, 11:48:20 AM
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Do not know where to start. OK then traditional Italian Meatballs. 1lb Chuck and 1/2 ground Pork Butt. You will need one egg, 1/2 cup romano Grating cheese. 1/4 cup chopped fresh Italian parsley and one cup stale Italian bread [ cut off crust, then chop up ]
Mix meats together add S&P to taste. In a separate bowl add stirred egg, cheese and bread. Mix together to a wet mixture. Spread Parsley over meat ,add egg mixture and by hand blend in all ingredients. Form balls [ about 10 ] and fry in Extra Virgin Olive oil in a cast iron pan, Cook until browned bur raw in middle. Place aside.
Before you make meatballs cook tomato sauce for 45 minutes then add balls. At a low simmer cook for another 45 minutes. DONE. Make pasta and enjoy.
For sauce two 28oz can of plum tomato. In a large pot add 3 Tlbs EVOO . Add 4 cloves garlic [ broken ] and lightly brown garlic. Add tomato then 1tsp salt and 1/2 tsp red pepper flakes, one bay leaf [ remove after 45 min ]. Cook sauce for 45 minutes then mash down tomato. If no meat added cook another 15, 20minutes. ENJOY !!!!
charles
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So... I’m going ask more about the bread crumbs- is it a cup prior to chopping, or a cup of chopped crumbs. And if chopped, should they be compressed to some extent into the measuring cup. I ask because I’ve never ventured into the fresh bread crumb arena. I’ve always used prepared bread crumbs, either plain or italian flavored.
I know using real bread will up my game. And I never make good meatballs OR sauce, so these recipes will be on deck for this weekend or next.
I like De Cecco pasta best- a little more expensive than the usual suspects, but not by much.
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So... I’m going ask more about the bread crumbs- is it a cup prior to chopping, or a cup of chopped crumbs. And if chopped, should they be compressed to some extent into the measuring cup. I ask because I’ve never ventured into the fresh bread crumb arena. I’ve always used prepared bread crumbs, either plain or italian flavored.
I know using real bread will up my game. And I never make good meatballs OR sauce, so these recipes will be on deck for this weekend or next.
I like De Cecco pasta best- a little more expensive than the usual suspects, but not by much.
Should have been more clear. I use 1/4 of a Round Loaf. Remove crust and chop up.
charles
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If I use Boxed Pasta. De Cecco is the one. Barilla as well. However mostly use fresh pasta.
charles
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Just made the meatballs. Good stuff- texture just right, and my first foray into bread crumbs not from a can. I believe that is what contributed to the just right mouthfeel. I also like the mild flavor- no extra stuff to muck it up.
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Just made the meatballs. Good stuff- texture just right, and my first foray into bread crumbs not from a can. I believe that is what contributed to the just right mouthfeel. I also like the mild flavor- no extra stuff to muck it up.
Glad you enjoyed them. No more processed stuff. Meatballs are a simple thing no spices needed. :thumb:
charles
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Just made the meatballs. Good stuff- texture just right, and my first foray into bread crumbs not from a can. I believe that is what contributed to the just right mouthfeel. I also like the mild flavor- no extra stuff to muck it up.
Glad you enjoyed them. No more processed stuff. Meatballs are a simple thing no spices needed. :thumb:
charles
Kudos to the multitalented Charles :thumb: 👏
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And… wait for it- they freeze well too. I had the four that weren’t finished the first time last night- thoroughly enjoyable.
Cooking- except baking- is somewhat fungible. I will add, at the expected ire of Charles- an easy bread crumb alternative- a single hero/sub/hoagie roll is about the same size for the ingredient list. If you want to simulate day old bread, slice it and let it sit out on the counter for 4-8 hours.
It’s a great recipe- give it a shot. I’ll bet if you don’t have the time, fresh bread won’t kill it either.
I’ll duck and cover now.
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Thanks Guys. Love our food. The fresh garlic pressed in to the breadcrumbs and chopped fresh parsley make it so good. You can sprinkle them over Asparagus on a baking sheet drizzle some EVOO over or mix in breadcrumb first then bake at 425 15, 20 minutes.
charles
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Do not know where to start. OK then traditional Italian Meatballs. 1lb Chuck and 1/2 ground Pork Butt. You will need one egg, 1/2 cup romano Grating cheese. 1/4 cup chopped fresh Italian parsley and one cup stale Italian bread [ cut off crust, then chop up ]
Mix meats together add S&P to taste. In a separate bowl add stirred egg, cheese and bread. Mix together to a wet mixture. Spread Parsley over meat ,add egg mixture and by hand blend in all ingredients. Form balls [ about 10 ] and fry in Extra Virgin Olive oil in a cast iron pan, Cook until browned bur raw in middle. Place aside.
Before you make meatballs cook tomato sauce for 45 minutes then add balls. At a low simmer cook for another 45 minutes. DONE. Make pasta and enjoy.
For sauce two 28oz can of plum tomato. In a large pot add 3 Tlbs EVOO . Add 4 cloves garlic [ broken ] and lightly brown garlic. Add tomato then 1tsp salt and 1/2 tsp red pepper flakes, one bay leaf [ remove after 45 min ]. Cook sauce for 45 minutes then mash down tomato. If no meat added cook another 15, 20minutes. ENJOY !!!!
charles
Awesome, Sir Charles!
I made a variant of the above today using 2 lbs. of ground Wagyu beef as follows -
- 2 lbs. of finely ground Wagyu beef
- 2/3 cup grated Pecorino Romano cheese
- 1/3 cup fresh chopped parsley (from the garden)
- 1 1/2 cup pulled (hard crust removed) "Pane di Casa" from coal-fired Terranova Bakery (Bronx, NY)
- tad of Half & Half (to just moisten the pulled bread)
- 2 small eggs (from local LI farm).
- 2 cloves garlic pressed
- Pink Himalayan salt
- Pepper - freshly ground
- Garlic Powder
Mix small finger-pulled bread with a tad of 1/2 & 1/2 (to lightly moisten), grated cheese, parsley & eggs with pressed garlic. Add a bit salt, pepper & garlic powder. Mix well with fork.
Add beef & mix by hand. Continue adding salt, pepper & garlic powder until it smells "right" (Great hint by JoAnn, Charlie's better half!!!).
Fry in cast iron pan with EVOO until browned on the outside & raw in the inside. Add to sauce pot & let simmer. The acid in the tomatoes & heat will cook the meatballs to perfection.
This made 19 medium-sized meatballs... Only 18 made it into the pot... The last one was fully cooked in the cast iron & was devoured! Deliciuso!
Prego, Sir Charles!
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Do not know where to start. OK then traditional Italian Meatballs. 1lb Chuck and 1/2 ground Pork Butt. You will need one egg, 1/2 cup romano Grating cheese. 1/4 cup chopped fresh Italian parsley and one cup stale Italian bread [ cut off crust, then chop up ]
Mix meats together add S&P to taste. In a separate bowl add stirred egg, cheese and bread. Mix together to a wet mixture. Spread Parsley over meat ,add egg mixture and by hand blend in all ingredients. Form balls [ about 10 ] and fry in Extra Virgin Olive oil in a cast iron pan, Cook until browned bur raw in middle. Place aside.
Before you make meatballs cook tomato sauce for 45 minutes then add balls. At a low simmer cook for another 45 minutes. DONE. Make pasta and enjoy.
For sauce two 28oz can of plum tomato. In a large pot add 3 Tlbs EVOO . Add 4 cloves garlic [ broken ] and lightly brown garlic. Add tomato then 1tsp salt and 1/2 tsp red pepper flakes, one bay leaf [ remove after 45 min ]. Cook sauce for 45 minutes then mash down tomato. If no meat added cook another 15, 20minutes. ENJOY !!!!
charles
Awesome, Sir Charles!
I made a variant of the above today using 2 lbs. of ground Wagyu beef as follows -
- 2 lbs. of finely ground Wagyu beef
- 2/3 cup grated Pecorino Romano cheese
- 1/3 cup fresh chopped parsley (from the garden)
- 1 1/2 cup pulled (hard crust removed) "Pane di Casa" from coal-fired Terranova Bakery (Bronx, NY)
- tad of Half & Half (to just moisten the pulled bread)
- 2 small eggs (from local LI farm).
- 2 cloves garlic pressed
- Pink Himalayan salt
- Pepper - freshly ground
- Garlic Powder
Mix small finger-pulled bread with a tad of 1/2 & 1/2 (to lightly moisten), grated cheese, parsley & eggs with pressed garlic. Add a bit salt, pepper & garlic powder. Mix well with fork.
Add beef & mix by hand. Continue adding salt, pepper & garlic powder until it smells "right" (Great hint by JoAnn, Charlie's better half!!!).
Fry in cast iron pan with EVOO until browned on the outside & raw in the inside. Add to sauce pot & let simmer. The acid in the tomatoes & heat will cook the meatballs to perfection.
This made 19 medium-sized meatballs... Only 18 made it into the pot... The last one was fully cooked in the cast iron & was devoured! Deliciuso!
Prego, Sir Charles!
Wagyu! Oh, my! Yum!!! :thumb:
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Pete. Thanks. The Wagyu is great because of its fat content. Good choice. Chuck is the way we fly as the norm. Wagyu is the top shelf. Hey one night just Fry them ALL up. Eat with a salad and be happy. Mangia !!!
charles
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Gyros are on the rotisserie!! :D 4 lbs of pork loin, 4 pounds of leg of lamb, and 4 pound of pork belly, rubbed with mushed onion and garlic. Seasoned with lots of oregano, thyme, black pepper, dill... lesser amounts of paprika, mint, rosemary, mustard (on the lamb). Salt to you medical limits. Lots of salt is good, less is ok. Almost as good as the street vendors in Athens.... ok , not that good, but pretty damn good.
(https://www.thespruceeats.com/thmb/JL52mJfqBk_NjEYEjFlJ5cBZNFY=/500x445/filters:no_upscale():max_bytes(150000):strip_icc()/make_5_499-56a45aa35f9b58b7d0d68930.jpg)
I wish I had a vertical rotisserie, mine is rigged across my grill with lots of oak and mesquite burned down.
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Holy cow! I can't believe I've never cooked with pork bellies before. Can you have too much roasted bacon??? Is it even possible? This is cut into 1/3" slabs layered with 1/3" slabs of pork loin and 1/3" slabs of lamb. If I keep nibbling, 12 pounds of meat will just.... disappear! :thumb:
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What time and where are you?!
I always see pork belly in the stores I frequent- I just don’t know what to do with it. It does have that 50% fat to meat ratio that I look for in a steak, but still… You got me thinking I just need to pick some up and start experimenting.
Enjoy the gyros- what are you doing for tzatziki? Inquiring minds want to know…
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Pork bellies... sorta new around here. Most of the independent meat markets have gone under in Abilene, but a new guy opened up. Where am I? In the country outside Abilene, TX.
Started rigging a rotisserie just before noon... lots of C clamps since nothing fit. I started the fire about noon... big fire of oak and mesquite and let it burn down. I trimmed the pigskin off the porkbelly, and I cut all the meat into 1/3" slabs while the fire burned down. Added the rub, oil, lemon, opened what was left of last night's red wine... not for the gyros. Let it set for 30-40 minutes, added more wood, put the meat on the spit, drank more wine. Meat went on the grill about 1:15... Opened a second bottle of red wine. Trimmed the gyros, sampled the dangling bits, drank a little red wine, stoked the fire, trimmed the gyros, drank a little red wine.... until the gyros are all trimmed and done. I'll let them sit in the fridge for a day, freeze them for travel, and feed a group over the 4th of July.
Tzatki... just a recipe off the web... with some extra mint added since I have some in the garden. Fresh dill, mint, EVOO, yogurt, a nice Spanish vinegar, bit of salt, pepper, lemon... and of course cucumber. Nothing special.
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Gyros are on the rotisserie!! :D 4 lbs of pork loin, 4 pounds of leg of lamb, and 4 pound of pork belly, rubbed with mushed onion and garlic. Seasoned with lots of oregano, thyme, black pepper, dill... lesser amounts of paprika, mint, rosemary, mustard (on the lamb). Salt to you medical limits. Lots of salt is good, less is ok. Almost as good as the street vendors in Athens.... ok , not that good, but pretty damn good.
(https://www.thespruceeats.com/thmb/JL52mJfqBk_NjEYEjFlJ5cBZNFY=/500x445/filters:no_upscale():max_bytes(150000):strip_icc()/make_5_499-56a45aa35f9b58b7d0d68930.jpg)
I wish I had a vertical rotisserie, mine is rigged across my grill with lots of oak and mesquite burned down.
:drool: :drool: :drool:
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I would bet pork bellies would be fantastic in any kind of kebab. Or slice it thin, saute it, and add it to... anything.
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I would bet pork bellies would be fantastic in any kind of kebab. Or slice it thin, saute it, and add it to... anything.
There are a couple of restaurants in Portland called Lardos. They do dirty fries with crispy pork belly, diced pepperoncini and Parmesan cheese.
They are evil in a good way!
https://www.golocalpdx.com/food/lardos-dirty-fries-named-one-of-the-best-drunk-food-in-america
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I would bet pork bellies would be fantastic in any kind of kebab. Or slice it thin, saute it, and add it to... anything.
There are a couple of restaurants in Portland called Lardos. They do dirty fries with crispy pork belly, diced pepperoncini and Parmesan cheese.
They are evil in a good way!
https://www.golocalpdx.com/food/lardos-dirty-fries-named-one-of-the-best-drunk-food-in-america
Oooooooooh!
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Thanks Guys. Love our food. The fresh garlic pressed in to the breadcrumbs and chopped fresh parsley make it so good. You can sprinkle them over Asparagus on a baking sheet drizzle some EVOO over or mix in breadcrumb first then bake at 425 15, 20 minutes.
charles
I use Panko on my Asparagus and finish it under the broiler to brown the crumbs. Gives it a nice crunch.
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Thanks Guys. Love our food. The fresh garlic pressed in to the breadcrumbs and chopped fresh parsley make it so good. You can sprinkle them over Asparagus on a baking sheet drizzle some EVOO over or mix in breadcrumb first then bake at 425 15, 20 minutes.
charles
Best garlic press...ever. I've tried them all and this one rocks! Pun intended.
https://my-kitchengadgets.com/products/garlic-press-rocker
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Appears to be identical, much cheaper price:
https://www.amazon.com/Garlic-Press-Rocker-Stainless-Crusher/dp/B08SQBD2N3/ref=asc_df_B08SQBD2N3/?tag=hyprod-20&linkCode=df0&hvadid=518475306946&hvpos=&hvnetw=g&hvrand=10232955484454564511&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9010584&hvtargid=pla-1404777340237&psc=1
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Appears to be identical, much cheaper price:
https://www.amazon.com/Garlic-Press-Rocker-Stainless-Crusher/dp/B08SQBD2N3/ref=asc_df_B08SQBD2N3/?tag=hyprod-20&linkCode=df0&hvadid=518475306946&hvpos=&hvnetw=g&hvrand=10232955484454564511&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9010584&hvtargid=pla-1404777340237&psc=1
Wish I had see that 4 years ago! :o
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Thanks Guys. Love our food. The fresh garlic pressed in to the breadcrumbs and chopped fresh parsley make it so good. You can sprinkle them over Asparagus on a baking sheet drizzle some EVOO over or mix in breadcrumb first then bake at 425 15, 20 minutes.
charles
Best garlic press...ever. I've tried them all and this one rocks! Pun intended.
https://my-kitchengadgets.com/products/garlic-press-rocker
Such a simple concept, yet it works so well.
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Appears to be identical, much cheaper price:
https://www.amazon.com/Garlic-Press-Rocker-Stainless-Crusher/dp/B08SQBD2N3/ref=asc_df_B08SQBD2N3/?tag=hyprod-20&linkCode=df0&hvadid=518475306946&hvpos=&hvnetw=g&hvrand=10232955484454564511&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9010584&hvtargid=pla-1404777340237&psc=1
Just ordered one from Amazon. I'll let you guys know how well this one performs.
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Soo this is an easy one I try to share often.
Ingredients:
Popcorn kernals
Nutritional Yeast (newch)
Dill (dried)
Real sea salt (the kind that is almost wet, it's so much better)
Obvious:
Popcorn kernals, pop them microwave in a brown paper bag. About a minute and a handful at a time. Longer means burning, better to start a new batch than keep trying to pop unpopped kernels.
Now the simple part. Drizzle olive oil. Sprinkle Salt. Dump a big handful or two of newch. Sprinkle dill. Stir maybe, whatever you want.
Important
Don't be shy with the newch. Sprinkling it is pointless. You want it all over, like if you buy cheese popcorn or something. Expect some olive oil and newch at the bottom if you did it right.
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Soo this is an easy one I try to share often.
Ingredients:
Popcorn kernals
Nutritional Yeast (newch)
Dill (dried)
Real sea salt (the kind that is almost wet, it's so much better)
Obvious:
Popcorn kernals, pop them microwave in a brown paper bag. About a minute and a handful at a time. Longer means burning, better to start a new batch than keep trying to pop unpopped kernels.
Now the simple part. Drizzle olive oil. Sprinkle Salt. Dump a big handful or two of newch. Sprinkle dill. Stir maybe, whatever you want.
Important
Don't be shy with the newch. Sprinkling it is pointless. You want it all over, like if you buy cheese popcorn or something. Expect some olive oil and newch at the bottom if you did it right.
Gayle is a popcorn addict. I'll make some of this for her. Sounds yummy. Dill is an underused herb for sure!
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Never used nutritional yeast- bought it after reading this and tried it with some salted microwave popcorn- good stuff. It seems to have quite a following in the vegan world. FWIW- I picked up the Bragg brand. Tonight I’ll do the full blown recipe. Thanks.
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Rollo’s sauce is simmering as I write. I’ve got to try a little rigatoni with the nutritional yeast. ‘Substitute’ for grated cheese seems to be high on the list of things to do with it.
Don’t worry Charles, the grated Romano will be out.
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I don't consider it a substitute.
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Rollo’s sauce is simmering as I write. I’ve got to try a little rigatoni with the nutritional yeast. ‘Substitute’ for grated cheese seems to be high on the list of things to do with it.
Don’t worry Charles, the grated Romano will be out.
Enjoy never a worry. All good.
charles
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Broccoli Rabe. To get the bitterness out blanch in heavily salted water for 5 minutes remove to ice bath. Must use SEA SALT. Then saute in EVOO and fresh minced garlic.
If not making yourself a Fresh Ham slice thin or buy at Butcher. Get seeded Italian bread and fill with sliced pork add Broccoli Rabe and fresh Mozz. OMG. Mangia !!!
charles