Recipes and Menus September 24, 2019, 10:02:09 pm This is the Ragu recipe . I have swiched out meets and combined meats. This time for the crowd I even made a veggie copy. I substituted hot and mild Italian sausage stripped from the skin and added after the broth. I was cooking for a large crowd. I did a little less hot pepper. The sausage has enough for flavor without hurting any one. For the veggie dish I did not brown the beans. But did add minced garlic first. Then proceeded as normal. I tend to make recipes my own and add some spices and make substitutions as I want. You should do the same but if you stick to this base, you have a nice meal. Thanks to my wife and the online cooking shows. PORK RIB RAGÚ WITH FENNEL & GREMOLATA Yield: makes enough sauce for 2 pounds (910 g) pasta or 10 servings of polenta Note: If all the ribs don’t fit into the pot in step 2, don’t worry about it. Not all have to be browned; simply add any unbrownedribs meat side down in step 3. The ragú will keep for up to 5 days in the refrigerator (and will actually improve in flavor), however, the gremolata should be made just before serving for the best flavor.Ingredients For the ragú• 4 sprigs fresh sage • 1 sprig fresh rosemary • 2 racks baby back ribs, about 2 ½ pounds (1.1 kg), trimmed of excess fat and patted dry • Kosher salt and freshly ground black pepper • ½ teaspoon crushed red pepper flakes • 3 tablespoons olive oil • 1 large red onion, diced • 1 large fennel bulb, diced • 2 large carrots, peeled and diced • 1¼ cups (300 ml) dry red wine • 1½ teaspoons fennel seed • 3 cups (710 ml) chicken broth • 2 bay leaves • 28-ounce (795-kg) can whole tomatoes • 1 head garlic, top fourth sliced off Ingredients For the gremolata• 3 cloves garlic, smashed • Finely grated zest of 1 medium lemon • ¾ cup (30 g) fresh flat-leaf parsley • Pinch crushed red pepper flakes (optional)Preparation1. For the ragú: Adjust the oven rack to the middle position and heat the oven to 275 F (135 C/gas 1). Bundle together the sage and rosemary sprigs with kitchen twine; set aside. 2. Generously season the ribs all over with salt, pepper, and the red pepper flakes. Heat the oil in large Dutch oven set over medium-high heat. Once the oil is shimmering, add the ribs meat side down and cook until well browned, about 8 minutes. Transfer to a platter. 3. Reduce the heat to medium. Add the onion, diced fennel, carrots and a large pinch of salt. Stir the vegetables occasionally, scraping the bottom of the pot to release any browned bits, and cook until the vegetables are well browned, dramatically reduced in volume, and beginning to stick to the bottom of the pot, 12 to 16 minutes. Add the wine and cook until it is absorbed by the vegetables and the bottom of the pot is dry, about 4 minutes. Stir in the fennel seed, broth, bay leaves, and bundled herbs. Use your hands to crush the tomatoes as you add them to the pot. Bring to a simmer, then submerge the ribs meat side down in the vegetables, adding any juices from the platter. Add the garlic. Cover, transfer to the oven, and cook until a paring knife can easily pierce the meat without resistance, about 2 ½ hours. 4. Transfer the ribs, garlic and herbs to a plate. Once they are cool enough to handle, strip the meat from bones and return the meat to the pot along with the garlic squeezed from skins. Stir to blend and season to taste with salt and pepper. 5. For the gremolata: Combine the garlic, lemon zest, parsley, and chile flakes (if using) on a cutting board. Chop until finely minced and well blended. 6. Serve the ragú topped with gremolata. (The ragú will keep for 1 week in the fridge or up to 3 months in the freezer.) 2 Likes
Re: A dinner to make at home the take with u Reply #1 – September 24, 2019, 10:32:57 pm If one will replace the meat with beans the dish can be vegan (I have friends and family that are either vegan or vegetarian).
Re: A dinner to make at home the take with u Reply #2 – September 24, 2019, 11:11:15 pm I always like a recipe that has 'head of garlic'. Sounds like something to divide and freeze for the road.The Ragu would make the cash register receipt taste good. 1 Likes
Re: Recipes and Menus Reply #3 – September 24, 2019, 11:32:29 pm I just changed this topic to "Recipes and Menus". I don't believe we have such a thread started, but if we do, please post about it. Feel free to add your favorite recipes, menus, meals, foods, etc. Let's try to keep all those savory items in this thread.Chris 3 Likes
Re: Recipes and Menus Reply #4 – September 25, 2019, 04:57:09 pm Quote from: Chris Horst - September 24, 2019, 11:32:29 pmI just changed this topic to "Recipes and Menus". I don't believe we have such a thread started, but if we do, please post about it. Feel free to add your favorite recipes, menus, meals, foods, etc. Let's try to keep all those savory items in this thread.ChrisMuch better title Chris. I’ll go back and put everything in a more appropriate size when I get to my computer in the house. Sorry about typing so loud.
Re: Recipes and Menus Reply #5 – September 26, 2019, 04:25:51 am John--Personally, my astigmatism & early-stage cataracts appreciated your "...typing so loud..."--kinda like when I tell my granddaughters to use their playground voices & talk to my face (instead of facing away from me). Looks like a yummy recipe; thx for sharing.Lynne
Re: Recipes and Menus Reply #6 – October 20, 2019, 08:28:26 pm No meat. Damn ticks! That may make me down but not out. Tonight Trout! And yes, this could be done in the RV. Trout is dusted with pepper and panko bread crumbs (but corn meal or flour will work too). Pan fried with sliced garlic in olive oil. Topped with sauce made from white wine, lemon juice and butter butter. On the side asparagus steamed/steer fried in olive oil, garlic, and the leftover lemon juice from the two lemons. The starch was wild and long grain rice. A garnish for everything was made from lemon zest (hay I wasn’t going to just throw that lemon rind away), fresh Italian parsley, and basil. The garnish is from the pork receipt above. Here is a link to the lemon butter sauce. I didn’t use the cream, and used lemon juice instead of vinegar. I didn’t use the cream, but this is more less the sauce. Food Wishes Video Recipes 1 Likes
Re: Recipes and Menus Reply #7 – October 20, 2019, 08:38:10 pm Quote from: John DaCrema - October 20, 2019, 08:28:26 pmNo meat. Damn ticks! That may make me down but not out. I have read (living in Lone Star tick country) that alpha gal does go away eventually.Here is one of our favorite RV-friendly (and home-friendly) recipes for the cooler weather. It's from Cooking Light and we double it so there are plenty of leftovers and I usually use turkey or chicken sausage so it's alpha gal-friendly. You can use traditional pork Italian sausage if you prefer.Italian Sausage SoupIn a large saucepan or dutch oven, brown:1 to 1 1/4 lbs turkey Italian sausage (we like a mix of hot and sweet) Break up the sausage into smaller bits while it browns. Then add2 14-ounce cans diced tomatoes with Italian seasonings (basil, oregano, garlic, etc. - choose whatever flavor you like in the brand you prefer)32 ounces of chicken broth or stock. Carton is fine, homemade is awesome1 Cup medium shell pastaBring to a boil, then lower heat and simmer until the pasta is doneStir in 1 6 ounce bag of fresh baby or 8 ounces frozen chopped spinach and simmer until fresh spinach is wilted or frozen is fully thawed and dispersed throughout the soup.Serve with a spoonful of grated Parmesan or Romano cheese on top. Refrigerate or freeze the leftover soup for another day.For even heartier soup, you can use cheese tortellini in place of the shell pasta. 4 Likes
Re: Recipes and Menus Reply #8 – October 24, 2019, 08:34:42 pm Another RV kitchen dish. I’m using bone in skinless chicken thighs, but back in the day have used good Italian sausage or other meat. If you happen to be a Vegetarian just leave the meat out and do the pasta.Gather the stuff needed. Cut the veggies into bite size bits. (just tomatoes this time, but asparagus, string beans and snap peas are good too). This time I used pre-chopped garlic. A hand full of fresh basil torn or chopped. Some pepper, Itialian herbs, panko or Italian bread crumbs. Fill a pot with water and put it on the fire. Season chicken with pepper, herbs, and panko bread crumbs. Heat deep pan with olive oil and brown chopped garlic with pine nuts. Once the garlic and nuts are lightly browned add chicken. Removed chicken when cooked. (if you are doing sausage or meat now would te the time to collect excess fat and oil with paper towels. Leave the brown bits stuck to the pan (the fond). Check to make sure there is enough nuts and garlic for the pasta. ( If not add more and brown at this point). Add cooked and drained pasta onto the skillet a little at a time mixing the pasta with the fond in the pan. Add the rest of the pasta put in the pan with garlic and pine nuts and any juice from the cooked chicken. Cut cherry tomatoes and roughly chopped fresh basil thrown in to warm then the pasta assembly tossed and chicken served on top. Parmigiana (not so) optional. As a side note. This is a very easy dish to clean up after. The pasta will deglaze the pan soaking up all the chicken goodies. 3 Likes
Re: Recipes and Menus Reply #9 – October 24, 2019, 10:18:53 pm "Parmigiana (not so) optional. "Definitely not optional!!! I few shreds of fresh mozzarella wouldn't go astray, either! Virtual hugs, Judie 1 Likes
Re: Recipes and Menus Reply #10 – October 24, 2019, 10:29:35 pm Judy, this batch came out great. The pine nuts held the chicken the perfect height above the oil so the bread crumbs and spices didn’t stuff off. For a while, when my daughter was young, I was a camp certified Girl Scout Leader. Took all the classes, was the only guy and all that stuff. The FBI detail at work loved to kid me in public - but in privet I got a lot of respect. Anyway in the GSA classes we were taught to be inclusive. In that I know vegans and veterans I write accordingly. That way I can cut and paste. By the way. Unlike the Ragu, this is a very RV friendly travel dish. It took me 30 min to make. For someone with basic kitchen skills maybe 40 min the first time. Thanks for the comments and the like.
Topic: Recipes and Menus (Read 386 times)
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Topic: Recipes and Menus (Read 386 times)
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