Monthly Archives: January 2012

Penne with sausage and fennel

Standard

This recipe comes from my friend elashava in madison,i modified it slightly

1 lb penne pasta
1 lb mild italian sausage
1 large fennel bulb
1 large onion
1 6 oz can tomato paste
3/4 cup water
1 tsp crushed red pepper
1 cup grated romano cheese
1/2 cup chopped fennel fronds
1 Tbsp olive oil

Boil water for the pasta and cook according to the package
while the water is boiling slice the fennel bulb and onion in half. slice into thin crescents. Heat the olive oil in a large saute pan. saute the onions and fennel until  very soft. remove from the pan. brown the sausage in the same pan. when it is almost fully cooked add the onion/fennel back. cook until the sausage is cooked and the onion is beginning to brown. in a small bowl mix the water with the tomato paste until smooth. add teh pepper flakes. pour into the sausage mixture. cook for 5 minutes on medium heat. stir in the cheese and the fennel fronds.

stir the drained pasta into the sauce. if its to thick add 1/2 cup or so of reserved pasta water to loosten it.

 

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Cajun Cassoulet

Standard

a crock pot cajun version of the french classic.  and its much easier than the french version,as well as being a hearty meal

4 chicken drumsticks-skin removed
4 chicken thighs – skin removed
1 lb pork butt or stew meat cut into 1″ cubes
1 lb garlicky sausage cut into 2″ chunks

1/2 lb bacon cut into 1″ pieces
1 lb great northern  beans
2 medium onions diced
3 stalks celery diced
1 green bell pepper diced
8 cloves garlic sliced
1 1/2 tsp thyme divided
1/2 tsp ground black pepper
1/2 tsp ground white pepper
1/4 tsp cayenne pepper
2 Tbsp tomato paste
2 bay leaves
2 cups dry white wine

soak the beans overnight in enough water to cover by 2 inches
in the morning bring to a boil and simmer 5 minutes. turn off teh heat and set aside while you prepare the rest
combine the black,white and cayenne peppers with 1/2 tsp thyme. apply as a rub to the chicken legs and thighs. set aside
in a large saute pan cook the bacon over medium high heat 3 minutes. add the onion,bell pepper and celery and saute 5 minutes. add the garlic cloves and cook 2 minutes longer. add the tomato paste,thyme,bay leaves and wine. bring to a boil and then remove from the heat.

Filling the crock pot
drain the beans and add to the crock pot. stir in the onion/wine mixture from the saute pan. place the sausage and pork on top of the beans. place the chicken on top of the pork and sausage.
cook on high heat 5-6 hours,until the beans are soft and the chicken is cooked through.

Serves 8

Shrimp and Grits

Standard

before I moved to the south I’d never had shrimp and grits. If you’ve never tried it you don’t know what your missing. Try it.

1lb large shrimp (20-24 count) peeled and deveined
3 cups milk
3 cups water
1 tsp kosher salt
1 1/2 cups quick cook grits
1 onion diced
3 cloves garlic chopped
4 bay leaves
1 cup white wine
1 28oz can diced tomatoes
1/2 tsp cayenne pepper
1/4 cup parmigiano cheese
1/4 cup chopped basil
5 sprigs fresh thyme chopped
2 Tbsp oil
For the sauce

heat 1 Tbsp oil in a large skillet. add the onion and cook over medium high heat 5-7 minutes until beginning to brown. Add the garlic and continue cooking 45 seconds. Add the wine and cook until the wine mostly evaporates. Add the tomatoes,bay leaves and cayenne. bring to a boil,reduce heat and simmer 10 minutes. remove from the heat and stir in the herbs. set aside and keep warm
For the grits

in a saucepan bring the milk ,water and salt  just to a boil. reduce heat as it comes to a boil so it doesn’t foam over. whisk in the grits. reduce heat to low and cook 6 minutes,remove from heat,cover and let sit 5 minutes. the grits should be think at this point. stir in the cheese
For the shrimp.

in a skillet heat 1 Tbsp oil until hot . add the shrimp and season with salt and pepper. saute the shrimp about 3 minutes a side,until pink and firm

to serve.
spoon out some grits on a plate. place the shrimp on top of the grits and spoon the sauce over all.

serves 4

Italian style meatballs

Standard

Really good meatballs,baked instead of fried

1 lb ground beef
1 lb ground pork
1 cup bread crumbs
1/2 cup grated parmesan cheese
2 eggs
1/2 cup milk
1/4 cup chopped fresh basil
1 tbsp chopped fresh organo
1 Tbsp onion powder
1 1/2 tsp garlic powder
1 tsp fresh thyme
preheat oven to 350
combine all the ingredients together in a bowl. using your hands mix until throughly combined.
form into medium sized balls and place in a baking pan
bake for 10 minutes,flip over and bake 15 more minutes.

once the meatballs are cooked you can transfer them to a tomato sauce and simmer in the sauce for 15 more minutes or so.

Smoked Ribs

Standard

a true texas classic.  takes a long time but worth it

Full slab spare ribs 6-7 lbs
BBQ rub
apple juice
dijon mustard

BBQ rub:

1 cup brown sugar
1/4 cup papriks
1 tbsp salt,ground pepper,garlic powder,onion powder,chile powder,dry mustard
1/2 tsp cayenne
mix well and store in a sealed container

for the ribs.
the day before cooking remove the tough membrane on the underside of the ribs. Cut off the extra flab of meet so the meat is about equal thickness.
spread a thin coat of dijon mustard on both sides of the ribs. apply the rub and press into the meat. refrigerate overnight.

to smoke:

smoke at 225 for 6-7 hours or so mopping every 90 minutes with the apple juice. The ribs are done when the have pulled back about 1/2 inch or so from the edges of the bone.
wrap in aluminum foil and let rest for 30 minutes. if necessary they can be furthered wrapped in towels and placed in an ice chest for 2-3 hours.

serves 4

all day pasta sauce

Standard

this is a very rich pasta sauce,it takes a long time to cook but most of that is simply simmering on the stove.

4 pork hocks
2 beef knuckle  bones or any beef soup bones
28 oz can tomato puree
28 oz can diced tomatoes
6 oz can tomato paste
15 oz can swansons chicken broth
1 cup red wine
1 onion diced
7 cloves garlic diced
4 bay leaves
1/4 cup chopped fresh basil
2 tbsp fresh oregano
5-6 sprigs fresh thyme
olive oil

in a large dutch oven heat the olive oil. add the pork hocks and neck neck bones and cook until brown on all sides. remove from the dutch oven and reserve
add the onion saute until it just starts to turn brown. add the garlic and cook 1 minute more
add the puree,diced tomatoes,broth wine and paste.
return the hocks and neckbones to the pot. add the bay leaves.
heat to boil and the reduce heat to a low simmer. partially cover and cook 5 hours or so stirring occasionally. remove the hocks and neck bones.
remove from the heat and stir in the basil oregano and thyme. let sit for 1 hour. skim off any fat that rises to the top.
reheat before serving.

Smoked Ribs

Standard

a true texas classic.  takes a long time but worth it

Full slab spare ribs 6-7 lbs
BBQ rub
apple juice
dijon mustard

BBQ rub:

1 cup brown sugar
1/4 cup papriks
1 tbsp salt,ground pepper,garlic powder,onion powder,chile powder,dry mustard
1/2 tsp cayenne
mix well and store in a sealed container

for the ribs.
the day before cooking remove the tough membrane on the underside of the ribs. Cut off the extra flab of meet so the meat is about equal thickness.
spread a thin coat of dijon mustard on both sides of the ribs. apply the rub and press into the meat. refrigerate overnight.

to smoke:

smoke at 225 for 6-7 hours or so mopping every 90 minutes with the apple juice. The ribs are done when the have pulled back about 1/2 inch or so from the edges of the bone.
wrap in aluminum foil and let rest for 30 minutes. if necessary they can be furthered wrapped in towels and placed in an ice chest for 2-3 hours.

serves 4