The best food you ever had >>> steak, Italian, Mexican >>>etc

#79
#79
Milan Italy... spent 3 days there and had spaghetti bolognese at every lunch and dinner meal. I could not believe how great the flavors were... excellent.

I tired to make it many times and still cannot get it right. So good!
 
#80
#80
NEVolFan said:
Milan Italy... spent 3 days there and had spaghetti bolognese at every lunch and dinner meal. I could not believe how great the flavors were... excellent.

I tired to make it many times and still cannot get it right. So good!
Click to expand...

I know it's not the same as being in Italy but this is a pretty Bolognese sauce.

Perciatelli with Bolognese

Ingredients
• Extra-virgin olive oil
• 4 ounces pancetta, minced
• 1/2 cup dried porcini, soaked, drained and chopped fine
• 4 cloves garlic, finely minced
• 1 medium onion, finely diced
• 1 large carrot, finely diced
• 1 celery stalk, finely diced
• 1 pound ground pork
• 1 pound ground skirt steak
• Salt and freshly ground black pepper
• 4 tablespoons tomato paste
• 2 cups red wine
• 2 cups chicken stock
• 1 cup milk
• 1 large can San Marzano crushed tomatoes (28 ounces)
• 2 cheese rinds from Parmesan or Pecorino Romano (roughly 1/2 cup total in large chunks)
• 2 teaspoons minced fresh basil, plus torn leaves for garnish
• 2 teaspoons fresh thyme leaves, minced
• 2 pounds dry perciatelli pasta
• 1/2 cup ground Pecorino Romano cheese

Directions
In a large cast-iron or Dutch oven casserole over medium heat, heat some olive oil and then add the pancetta, porcini, garlic, onions and carrots. They should cook slow and lightly brown, about 20 minutes.

In another large casserole over medium heat, brown the meat slowly in olive oil until it is a nice even brown color. This process should take around 30 minutes and the mixture should be stirred frequently so it will not stick. Salt and pepper liberally. Then add the tomato paste and saute for 5 minutes.

When finished, deglaze the pot with the vegetables by adding 1 cup of the red wine. Next, add the vegetables and pancetta to the pot with the meat. Then add the remaining red wine to deglaze the pot. Scrape all the bits and pieces that might accumulate and reduce by half, about 10 minutes. Then add the chicken stock, milk, crushed tomatoes and cheese rinds and simmer very gently for 2 hours.

Remove the cheese rinds and discard. Let the sauce sit and cool down before using; it's even better the next day! Finish the sauce with the basil and thyme.
Boil 2 gallons of salted water and add the perciatelli pasta. Cook until al dente. Drain all but a 1/2 cup of water off of the pasta and put the pasta directly into the pot of bolognese sauce. Simmer for 2 minutes to incorporate the sauce into the pasta, adding the reserved pasta water as necessary. Finish with the ground Pecorino Romano, torn basil and a drizzle of extra-virgin olive oil on top.
 
#81
#81
I have another non sushi one for you Kieth,simple,yet great,a home grown mater sammich :) with salt and pepper and mayo for the gourmet ones amongst us

and still warm from the sun or it isn't as good :)
 
Last edited:
#82
#82
Mama's fried chicken, gravy and biscuits, and fried okra.

Mmmmmmm


I need to go see mama.
 
  • Like
Reactions: 1 person
#84
#84
Boca Vol said:
I know it's not the same as being in Italy but this is a pretty Bolognese sauce.

Perciatelli with Bolognese

Ingredients
• Extra-virgin olive oil
• 4 ounces pancetta, minced
• 1/2 cup dried porcini, soaked, drained and chopped fine
• 4 cloves garlic, finely minced
• 1 medium onion, finely diced
• 1 large carrot, finely diced
• 1 celery stalk, finely diced
• 1 pound ground pork
• 1 pound ground skirt steak
• Salt and freshly ground black pepper
• 4 tablespoons tomato paste
• 2 cups red wine
• 2 cups chicken stock
• 1 cup milk
• 1 large can San Marzano crushed tomatoes (28 ounces)
• 2 cheese rinds from Parmesan or Pecorino Romano (roughly 1/2 cup total in large chunks)
• 2 teaspoons minced fresh basil, plus torn leaves for garnish
• 2 teaspoons fresh thyme leaves, minced
• 2 pounds dry perciatelli pasta
• 1/2 cup ground Pecorino Romano cheese

Directions
In a large cast-iron or Dutch oven casserole over medium heat, heat some olive oil and then add the pancetta, porcini, garlic, onions and carrots. They should cook slow and lightly brown, about 20 minutes.

In another large casserole over medium heat, brown the meat slowly in olive oil until it is a nice even brown color. This process should take around 30 minutes and the mixture should be stirred frequently so it will not stick. Salt and pepper liberally. Then add the tomato paste and saute for 5 minutes.

When finished, deglaze the pot with the vegetables by adding 1 cup of the red wine. Next, add the vegetables and pancetta to the pot with the meat. Then add the remaining red wine to deglaze the pot. Scrape all the bits and pieces that might accumulate and reduce by half, about 10 minutes. Then add the chicken stock, milk, crushed tomatoes and cheese rinds and simmer very gently for 2 hours.

Remove the cheese rinds and discard. Let the sauce sit and cool down before using; it's even better the next day! Finish the sauce with the basil and thyme.
Boil 2 gallons of salted water and add the perciatelli pasta. Cook until al dente. Drain all but a 1/2 cup of water off of the pasta and put the pasta directly into the pot of bolognese sauce. Simmer for 2 minutes to incorporate the sauce into the pasta, adding the reserved pasta water as necessary. Finish with the ground Pecorino Romano, torn basil and a drizzle of extra-virgin olive oil on top.
Click to expand...

I'll be trying this one
 
#87
#87
Obsessed said:
Mom mixed corn meal and flour together, then added the okra to it. Mixed it all up, then fried it.

My wife tried it with just flour and burned it. Lol.
Click to expand...

It's easy to burn. Your wife isn't the only one that's happened to, I promise. When it's done right, that is some good stuff. Goes great with Grainger Co. Maters.
 
#88
#88
Boca Vol said:
It's easy to burn. Your wife isn't the only one that's happened to, I promise. When it's done right, that is some good stuff. Goes great with Grainger Co. Maters.
Click to expand...

Man oh man. You are right about them maters.
 
#93
#93
Obsessed said:
No where in the same ball park. Home grown okra fried the way mom makes it, I'd good.
Click to expand...

Home grown okra breaded and fried with a couple of slices of tomatoes, a big slice of corn bread and a tall glass of milk. That right there is some good eating.

Granny, my doc and my stomach will not let me eat those good fried paradise foods. Man I miss good food.
 
  • Like
Reactions: 2 people
#94
#94
Steak: The Cockpit Lounge at the Hotel Christine in Landstuhl, Germany.

Also, for Red Beans and Rice: the BlowFly Inn in Gulfport, Mississippi.
 
#95
#95
Gramps said:
Home grown okra breaded and fried with a couple of slices of tomatoes, a big slice of corn bread and a tall glass of milk. That right there is some good eating.

Granny, my doc and my stomach will not let me eat those good fried paradise foods. Man I miss good food.
Click to expand...

You and my mom are two peas in a pod. :)
 
New posts
You must log in or register to reply here.

VN Store



Back
Top