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Posts Tagged ‘Sunday Dinner’

From Dish Gwen:

Can two wrongs make a right? I think so. Crappy red wine + a cheap, undesirable cut of meat can equal an amazing meal if put a little elbow grease into it. This recipe takes a few hours but it’s well worth the time. It’s a dish you can dress up for a fancy occasion or serve to the masses during the Super Bowl. Make it for your family on Sunday or for a big party and either way you’ll have folks licking their fingers and gnawing at the bones to get every last scrap of meat.

Ingredients:
– 2 lbs short ribs (one lb per person)
– 1 tbs garlic, minced
– 1 tbs salt
– 1 tbs olive oil
– ½ to a whole bottle of cheap or old red wine
– water
– 2 tbs brown sugar
– 1 tsp cardamom
– 1 tsp red pepper flake

Directions:
Saute the garlic and olive oil in a large pot (2-3 quarts) on medium/high heat. Once the garlic begins to brown, add the ribs and brown them on all sides. Add the salt, and toss the ribs and garlic for a couple of minutes to build up the amount of brown crispy caramelized goodness in the pot.

Pour in the wine so that the meat is completely covered with liquid (if there isn’t enough wine to cover the meat that’s fine – just add water until the meat is swimming). Bring the liquid to a boil then cover the pot and turn the heat down to low so that it continues to simmer but doesn’t boil over. Allow the brew to simmer like this for an hour and a half to two hours.

Using tongs, pull the ribs out of the pot and place them in a shallow dish in the oven at 250 degrees. This will dry them out and continue to cook and tenderize them. Leave the pot uncovered and continue simmering the wine mixture on the stove, and leave in any bones that come loose from the ribs. Bake the ribs for an hour, and while they bake, cook down the liquid on the stove top to make a thick barbecue sauce. Add the brown sugar, cardamom and red pepper, and stir the mixture with a whisk. Taste the sauce to make sure it’s salty enough (and if it’s not, add salt!).

Take out the ribs every 20 minutes or so to turn them with tongs and brush on the sauce. If you don’t have a food brush you can just spoon on the sauce. After an hour has passed, remove the ribs from the oven and brush them with sauce one last time.

Serve the ribs with greens and a grain, mashed potatoes, or just with some beers, chips and football. I served mine over a bed of couscous and arugula and it was magnificent.

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From Dish Danielle:

I had the pleasure of being served this dish a few weeks back.

‘Ohmygoodness this is amazing. I NEED to make this…tell me how!’ I exclaimed to Yewande moments after I took my first bite. Although Yewande isn’t a contributor to this site, she is one Saucy. Little. Dish. She works for Saveur and Bon Appetit in recipe R&D, so it’s no wonder that her casserole was met with rave reviews.

Here is my rendition of Miss Yewande Komolafe’s recipe, told to me as I stood in the kitchen, gobbling up her delicious dish. She made hers in a round cast iron skillet, which I also recommend using if you have one.

Ingredients:
5 large sweet potatoes, peeled and sliced thin (be brave and use a mandolin if you can)
2c heavy cream
1c whole milk
6oz grated gruyere
3-4 garlic cloves
1 bunch thyme, pruned
1-2 tsp grated nutmeg
S&P
6 oz grated parmesan

Preheat oven to 350. Grease a 9×13 casserole dish. Start by placing a layer of potato slices on the bottom of your dish.

In a small saucepan, place the cream, milk, most of the gruyere (reserve 1/3c for later), and most of the thyme (save 1-2 tbsp for later), over low heat. Whisk periodically to mix cheese & milk thoroughly. Using a micro-plane, grate the garlic into the liquid. Season with S&P. Taste. Adjust until you get the seasoning just right.

Once liquid is ready, pour a bit atop the potatoes in the dish. Sprinkle a layer of parm as well. Then arrange another layer of potatoes atop that and repeat until you’ve filled the dish. I recommend adding liquid in small increments until it reaches about halfway up the pan, even if that means not pouring liquid over the last layer or two of potatoes. Too much liquid results in a soggy casserole, which is exactly what I got the first time I cooked this. Once you’ve filled the dish, finish with the remaining parm, gruyere, and thyme and bake for 45min-1hr, or until the top layer has browned a bit. Let it rest for a good 20 minutes before serving to make sure it sets properly.



I served this on Thanksgiving day as one of my contributions to a wonderful Turkey Day potluck.

Archie & Emily of Neighbor Supperclub hosted us, and our entire meal was outstanding!

So much to be thankful for this year. Reflect, eat, enjoy, repeat. I hope you all had a lovely holiday.

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From Dish Paige!:

One of the great things about living in my neighborhood is that if you want to make anything with a South or Central American flair, the ingredients are usually no further away than the nearest bodega. This weekend, I decided to take a lazy Sunday and turn it into Cooking Sunday!!!!

Ingredients

For the braised beef:
1 lb beef short ribs cut flanken-style
1 big hunk of beef chuck
2 teaspoons paprika
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon cayenne pepper
2 teaspoons flour
1 teaspoon salt
tons of fresh ground black pepper
2 onions, thinly sliced
2 carrots, roughly chopped
3 cloves garlic, peeled
1 can crushed tomatoes
1 carton beef stock (or your own if you have)
olive oil

For the tamales
12 corn husks
1 1/2 cups masa harina aka “instant masa”
1 cup water
3/4 cup olive oil
salt

Directions:

Preheat the oven to 350 degrees. Pour some olive oil in the bottom of a Dutch oven and heat over medium-high on the stove. Add in the short ribs, and sear on both sides until brown then remove and set aside. Combine the paprika, cumin, coriander, cayenne, flour, salt and pepper and dredge the big hunk of beef in it (be sure to wash and then dry the meat before dredging it in the flour).

Add to the Dutch oven and again sear on all sides until brown and remove. Add in the onions, carrots and garlic to the pot and stir, cooking until the onions are soft. Add in the can of tomatoes and the beef stock and then add back in all of your meat. Put the cover on, and place in the oven and cook for about 3 hours or until the meat is able to be pulled apart with a fork.

Right after you put the beef in the oven, put the corn husks in a bowl and cover with warm water and let sit for the 3 or so hours the beef is braising – you might want to put a plate on top of them so they stay submerged.

Eat a snack. Watch a movie. Tackle a small organization project. Crochet a scarf for your pet. Anything that will take your mind off of the amazing smell that will begin to waft out of your kitchen.

After about 3 hours, take the beef out of the oven. Remove the short ribs and the beef chuck and pull the meat apart with 2 forks. Before I put the meat back into the sauce, I whirred the sauce with my immersion blender because I’ll take any excuse to use it, but I don’t think that part is necessarily necessary. Anyway, put the meat back into the sauce and simmer on low heat.

Next you’re going to get ready to assemble the tamales. Combine the masa, water, olive oil and a bit of salt and mix with your hands until it forms a dough. Take 1 corn husk out of the water and pat dry on paper towels. tear off a thin strip on one side and reserve – you will use this to tie up the tamale when you’re done stuffing it. Place about 2 tablespoons of the masa mixture in the center of the corn husk…

and then put a nice big heaping teaspoon of the braised beef/sauce on top.

Fold the sides of the corn husk over each other so they overlap a little bit. Then take both ends and fold them up on top of each other, and tie with the piece you tore off in the beginning.

Repeat! Repeat!

Place the tamales in whatever contraption you use to steam things on the stove top, and steam them for about 45 minutes.

Open a cerveza, eat the tamales and enjoy!

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From Dish Erin:

Some people go to church on Sundays. Me, I make tomato sauce. This weekend I had some extra time that allowed me to not only make sauce but homemade pizza, too. I really wanted to make homemade dough, but apparently this Presidents Day, there was a run on yeast at my local supermarket! So you’re getting a 75% homemade pizza recipe, but a 100% delicious one, I promise. The saucy lil husband and I own a pizza stone, which to me is just a constant excuse to eat pizza. But I don’t fight it. Making pizza at home is a totally different experience from ordering out and I’ve come to appreciate it for different reasons. The process, mostly. It’s a meal that you create layer by layer, which is really gratifying. You get into bite into a crust you rolled out, taste a sauce you slaved over all day, and a pie you assembled yourself. Tonight I opted for mushrooms and broccoli and a few sliced meatballs (for my meatball recipe, click here) as toppings. If you use broccoli, I suggest blanching it first.

For the sauce
1 yellow onion, diced
1 medium sized carrot, finely diced
2 stalks celery, finely diced
3 garlic cloves, minced
1/2 teaspoon oregano
1/2 teaspoon thyme
1 tablespoon tomato paste
1 bay leaf
2 cans crushed tomatoes
Splash of wine (optional)
Crushed red pepper flakes to taste
Salt & pepper to taste
1 tablespoon honey

For the pizza
1 lb of dough (I used whole wheat)
Tomato sauce
1 1/2 cups grated mozzarella, or 1/2 lb fresh mozzarella, sliced
Toppings of your choice
Basil, cut into a chiffonade

1.) Time to make the sauce! Heat olive oil over medium heat and add onion, garlic, carrot and celery. Saute until veggies are translucent and soft. Add oregano, thyme, and the tomato paste. Stir to incorporate paste and when it’s ‘melted’ into the veggies, add a splash of wine. Doesn’t matter what kind.

2.) Add bay leaf, both cans of crushed tomatoes, a few shakes of crushed red pepper, salt & pepper. Stir and turn the heat down to low. Add honey. You can use sugar if you don’t have honey on hand, but just use a little less than 1 tbsp. Stir again, cover, and simmer for about 30 minutes to an hour.

3.) Time to make the pizza! Preheat oven to 450 degrees and put the pizza stone in the oven while it’s preheating. (If you don’t have a pizza stone, don’t worry, just use a baking sheet.) The key to making pizza is a smokin hot oven, and a smokin hot pan.

4.) Roll out your dough. Assuming your supermarket didn’t run out of yeast, it’s not hard to make your own dough, just time consuming. But in a pinch, you can always buy fresh dough. Put down parchment paper and dust it with cornmeal. This will keep it from sticking much better than flour, and the cornmeal actually departs less flavor onto the dough. You can use flour, but be careful because it can start to make the dough dried out. Take a rolling pin and start in the middle of the dough, slowly rolling out all sides equally so you don’t get an oblong or weird shape, but a nice round circle. This will take a few minutes. Pizza dough requires a little elbow grease and effort to get it to fully smooth out. Don’t be discouraged if it keeps ‘pulling back’ into a ball, just keep working at it.


5.) Remove the pan from the oven and place the dough on top. If you want a really thin crust pizza, and the dough’s not cooperating with you, you can poke a few holes in the crust with a fork, because the dough will rise in the oven.

6.) Spoon a few ladles of tomato sauce onto your pizza dough, then add the cheese, then your toppings. Brush the edges of the pie with a pastry brush dipped in olive oil.


7.) Bake on the bottom oven rack for about 15-20 minutes. The pizza should be crisp on the bottom, golden brown on top and bubbling in the middle. Remove from tray to a plate or a pizza paddle (hey, I’m from Jersey, I’ve got my pizza making tools, ya heard?) and let cool for about 5 minutes. Slice and serve.

The sauce you can have, but the pizza, she’s-a mine!

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From Dish Paige!:

sundaygravy1

Like most people from New Jersey, I’m pretty much obsessed with The Sopranos. Of course, I’ve never had HBO so while the show was airing, I caught as many episodes as I could at other people’s houses and when the fourth season came out on DVD, I started at the beginning and just devoured every episode one right after the other. From then on when the next season would come out, I’d start at the beginning again, adding on the new episodes. Sometimes I feel like I can relate just about any situation in real life to an episode of The Sopranos, and by association turn just about anything into an excuse to make some Italian food. By this method, when I sat down on Sunday to plan what to do for this month’s Saucy Little Dish, I realized it would go live on Columbus Day and my thoughts immediately turned to the episode in season 4 when the New Jersey Council of Indian Affairs plans to disrupt the annual Columbus Day Parade and Silvio takes it as anti-Italian discrimination. And so it was decided: Sunday Gravy, courtesy of The Sopranos Family Cookbook.

Pork ribsFor the Sauce
2 tablespoons olive oil
1 lb meaty pork spareribs
1 lb veal neck bones
1 pound Italian-style sweet sausage
4 garlic cloves, peeled
1 6 oz. can tomato paste
3 28-35 ounce cans Italian peeled tomatoes
2 cups water
Salt & pepper
6 fresh basil leaves, torn into small pieces

For the Meatballs
Meatballs
1 lb ground meatloaf mix (a combination of beef, pork and veal)
1/2 cup plain bread crumbs (I didn’t have any bread or bread crumbs so I used oatmeal and it worked just fine!)
2 large eggs
2 cloves very finely minced garlic
1/2 cup very finely minced onion
1/2 cup freshly grated Pecorino Romano
2 tablespoons finely chopped fresh flat-leaf parsley
salt & pepper
2 tablespoons olive oil

To Serve
1 pound rigatoni
freshly grated Pecorino Romano

Directions
Heat 2 tablespoons olive oil in a large, heavy pot over medium heat. Pat the pork dry and put the pieces in the pot. Cook, turning occasionally for about 15 minutes, or until the meat is nicely browned on all sides then transfer to a plate. Brown the veal in the same way and add it to the plate. Place the sausages in the pot and brown on all sides. Set the sausages aside with the rest of the meat.

Drain off most of the fat from the pot, add the garlic and cook for about two minutes, or until golden brown. Remove and discard the garlic. Stir in the tomato paste and cook for 1 minute. Add in the cans of tomatoes, squishing up the whole tomatoes before they go into the pot. Add the water, salt and pepper to taste. Add the pork, veal and sausages back into the pot along with the basil. Bring the sauce to a simmer then partially cover the pot and cook over low heat, stirring occasionally for 2 hours. If the gravy/sauce becomes too thick, add a little more water.

Meanwhile, after about an hour and a half, begin to make the meatballs by combining all the ingredients except the oil in a large bowl. Once thoroughly mixed, shape the mixture into 2-inch balls. Heat the oil in a large skillet, add the meatballs and brown them well on all sides, and transfer to a plate.

After the gravy/sauce has been simmering for 2 hours, add the meatballs and cook for 30 minutes until the gravy/sauce is thick and the meats are very tender.

To serve, remove the meats and set aside. Toss the cooked pasta with the gravy/sauce, and sprinkle with cheese. Serve the meats as a second course, or reserve them for another day.

Makes about 8 cups.
Paige! & sauce

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