Sunday Pasta Sauce

..or as the Italians would say it, gravy.

You would think having an italian mother-in-law, i'd have a secret family recipe for the sauce, but alas that's not the case.   Friends of mine make sauce every sunday, but it seems they are still in pursuit of the perfect sauce as they keep changing the proportions and ingredients every week.

So here's my take:

Software:

• 1 lb. ground pork
• 1 28 oz can tomatoes
• 1 celery rib (diced)
• 1 carrot (diced)
• 1 onion (diced)
• 1/2 cup hot milk
• 1/2 cup dry white wine
• 2 tbs. butter
• 1/4 lb prosciutto (diced)
• 1 cup chicken broth
• and of course, salt and peppeer

Start off by preparing the vegetbles.  Here you can use your knife skills and really dice up a storm or use the handy dandy B&D mini-chopper.

In a large skillet/dutch oven, heat the butter and oil over medium heat  and once it begins to foam,add the celery, onion and carrot.  Stir this until it becomes soft (about 5 minutes).  Add the pork and prosciutto and season with salt and pepper.  Keep stirring this breaking up the meat until it loses it's pinkish color.

Next, add the wine and continue stirring until the liquid is almost reduced (about another 5 minutes).  Then add the chicken broth and can of tomatoes.  Once the liquid reaches a boil, reduce the heat to a simmer and let it cook for about 2 hours.

Every so often, you can peek in and chop up the tomatoes and after 2 hours, you'll have this.

Pour 1/2 cup of heated milk into the sauce and let simmer for another 45-60 minutes (dependent on how you want the consistency of the sauce to come out.

After 3 hours, pour the sauce over your favorite pasta.  In our case, we usually freeze the remaining sauce in 1 quart freezer bags for quick easy homemade sauce.

Sometime in the future, homemade pasta.

Tandoori Chicken

Many thanks to Dhiraj and his sister Kiran for this wonderful recipe. The recipe is super simple and so perfect for a change of pace when you want to BBQ. You can make this well in advance with dark meat chicken on the bone and let it sit for as much as a day or two refrigerated in its marinade as the Yogurt penetrates the flesh and cultures start to break down the protein.

This Indian dish is named appropriately after the "gadget" that it is prepared in. It was developed to be cooked in an Indian clay oven called a Tandoor. This clay oven has the ability to heat up to 900 degrees using natural lump charcoal. This renders the protein with a crispy exterior almost as if it was fried. It also creates such a crisp crust on the exterior of the protein it seals the juices in the protein and allows the protein to stay juicy. The yogurt added here is not only for richness and flavor it also helps to break down the flesh and hydrates it so that it doesn't burn during the baking process. This is a world famous dish synonymous with Indian cuisine.

This recipe goes wonderful with a side of Basmati rice. Delish.

Tandoori Chicken Software:
4 skinless leg quarters
2 tbsp ginger paste
2 tbsp garlic paste
1 cup yogurt
3tbsp oil
2tbsp chili powder
1/2 tsp turmeric powder
1tbsp coriander powder
1tbsp cumin powder (My deviation from the original recipe)
1 tsp garam masala powder
SnP

Tandoori Hardware:
Covered BBQ grill or oven. Hell if you have a Tandoori oven go for it.
Food Processor or Mortar and Pestle

To Prepare the dry spice toast whole coriander and cumin in a medium heat in a dry pan. Toast until you can smell the oil off of the pods warming to the surface and giving off a warm smell. It should take 5-10 minutes shaking often.

 
This works better with the original "food processor" the mortar and pestle. If you don't have one or are impatient then go for a food processor. I highly suggest the mortar pestle method as it really bring out the flavor of the herbs by bruising the flesh rather than crushing it.

 
First start with toasted coriander under a powder, then mix the Turmeric, Garam Masala, and Chili Powder. Pound and grind until homogeneous. Then take chopped garlic and ginger and either finely mix or blitze in a food processor. Mix the wet and dry in the mortar and mash until you have an aromatic homogeneous paste. Mix with yogurt and set aside.

 
To prepare your chicken remove the skin, rinse under cold water and make 45 degree angle slits in the chicken. The point here is that the skin will prevent the marinate from permeating the flesh. The slits assist with the permeation and quickens the cooking process a bit. This is especially important for bone in meats that take a bit longer to cook.

 
Pat the chicken dry so that the spices stick to the flesh. SnP and smear the marinate on both sides. Refrigerate for 6 hours to 2 days.

 
On the day of cooking take the chicken out an hour before cooking to let the flesh come up to room temperature. This is perfect as you start the coals of your Grill or Preheat your oven to the Max temperature setting.
 

Once the grill is ready with the coals set it to indirect heating by placing the heated coals to one side and place a drip pan with water directly underneath the chicken. Place chicken on a heated, cleaned and well oiled grate and cover. Cook for approximately 30 minutes turning over only once and absolutely no peeking.

 

If using the oven just the chicken on a baking tray and place into the oven once the max temperature has been reached. Keep an eye on the chicken and cook at this chicken only until the desired browning has occurred approximately 10 -15 minutes. Once the chicken looks really good and browned drop the temperature to 375 and cook for another 20 minutes until you can pierce the flesh and the liquid runs clear and free of blood.

Argentinian Chimichurri Flank Steak with Grilled Corn and Potato Salad

Heat wave break finally here! It's actually below 90 this evening and a great break from the 3 consecutive heat waves we've had in the past few weeks. Work's been increasingly challenging with all of the ongoing projects we have going and challenges with our processes, tools, and resources. It doesn't help much when all you want to do is be home with you kid and watch her giggle and laugh. Getting around to cook a decent meal lately has been a challenge. Most nights have been a quick throw together meal that's completely uninspired and not totally nutritious. ... Not tonight.

Taking us to Argentina tonight. I have all these wonderful herbs growing out on the back yard its time to use it up. Hope you enjoy.

Chimichurri Sauce Software:
1/2 cup olive oil

2 tablespoons fresh lemon juice
1/3 cup minced fresh parsley
1 clove garlic
2 minced shallots
1 teaspoon minced basil, thyme or oregano, or mixture of whatever you want
Salt and pepper to tasteware:

Chimichurri Sauce Hardware:
Food Processor
Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle

Flank Steak

Potato Salad:
Please see June 11th Post

Grill Corn Software:
Corn
Cajun Season (Tony Chachere, or Chef Prudhomme)
Butter
Shaved Parmesan

Steak/Corn Hardware:
Weber 386002 Q 100 Portable Gas Grill (Gas/Charcoal)
Grater


First off get your flank steak out of the fridge. You really want to get it close to room temperature.


Kick off your fire. If you're using has start preheating your grill on high with the cover on. After 10 minutes scrap it down with a brush and lube it with tongs and a Canola Oil soaked napkin. If you're using coal start your chimney starter.

To make your marinate/sauce mix the garlic, shallots, lemon juice, SnP, olive oil, and a huge handful of fresh herbs. Blitz until chunky but uniform in your food processor.

Save half your sauce for a sauce and the other half for a marinade. Pat your flank steak down with a napkin and SnP. Pour marinate over it for at least an hour but preferably over night.

Once your grill is hot, clean and greased lay your steak on a 45 degree angled left. 3 minutes then 45 degree right for perfect cross hatch marks. Flip and repeat, rest in tented aluminum foil.

Now onto the corn. Grill with husk on. Roll until completely black on all sides. Peel husk to make a nice handle. If you want you can tie it with wet kitchen string to make it easy to handle. Place it kernel down onto the grill and butter and sprinkle with your favorite Cajun seasoning and shaved parmesan or queso fresco.

Once this is key. Once your corn is done and your steak has rested be sure to carve your steak up as thinly as possible. Flank steak is a tough lean protein so you cook it hot and fast and slice it thin and against the grain. This will make your cheap cut of meat taste tender and not too chewy.

Set up your plate and devour like a carnivore. Hope you likey likey.