Growing up my close friend’s mother was 100% Italian.She was from the Palermo region of Italy and she brought her family meat sauce recipe with her.It is spectacular and I can closely duplicate it.I loved her and her passion for cooking!I have taken her recipe and twisted it to my liking.Very much the same way I do everything I cook.I replaced beef short ribs with 99% lean ground sirloin.That’s what I like!Rather than use salt pork, I use pork sausage.The grease in the sausage fills in the gap for the 99% lean sirloin.All the fat is rendered off later anyway.Sirloin has a special flavor and I like it in my spaghetti sauce.Rather than use any salt, I use soy.The sodium from the soy really permeates the entire pot of sauce giving it a deep, rich flavor.When it comes to herbs fresh is best…..for some.But dried herbs work very well.I use oregano, basil and bay in my spaghetti sauce.I add herbs the whole cooking process for a depth of flavor never again to be duplicated exactly.Every time I stir the pot I add additional oregano, basil and minced garlic.The smell of the cooking meat sauce as I stir in the herbs is what life is all about!All the other ingredients I add in accordance with the amount of meat I cook are, fresh onion, onion powder, fresh and powdered garlic, black pepper, tomato sauce, tomato paste, tomato juice and a little bit of honey.Did I say I stir very regularly?I used to simmer the sauce all night long, but it can be hurried.The honey takes the acid bite out of the tomato products.I am currently cooking 20 pounds of the prettiest ground sirloin you have ever seen.When you are cooking a huge pot of spaghetti meat sauce having the ability to morph with circumstances makes life easy.After I brown the sausage, sirloin and onions, I add the tomato juice, tomato sauce and soy.I also throw in my first load of herbs and spices.I do not add the tomato paste or honey until the very end.I judge the amount of paste on the look of the sauce.The beautiful thing about recipes is the fact you are free to modify anything based on circumstance. If tomatoes are cheap you are free to prep accordingly. When it comes to basil, I would prefer fresh, but dried will do. When it comes to oregano I usually go with dry. Currently I am making an 8 gallon batch.I will let is rest until cool and break it down to freeze. We use the meat sauce for other dishes like lasagna and pizza. Enjoy!
Per 4 LBS Black Beans 6 links of Chappell Hill Sausage (beef & pork with garlic) sliced thin 2 large onions - chopped into small bits 1 T freshly ground organic Tellicherry black peppercorns 1/2 T red pepper flakes finely ground in a spice mill 1/4 C soy sauce 2 T finely chopped fresh garlic 1 large V-8 juice - per the amount of beans (for liquid) beef broth works very well too Soak and clean beans Cook sausage and onions until brown *This recipe is unique to the world 1994 Pasadenna Strawberry Festival Best Beans 1995 Porter BBQ Best Beans *If you. want me to walk you through this recipe just show up Friday morning at World Championship BBQ in Houston * Chappell Hill Sausage - beef & pork with high garl...
Method: Butterfly, peal and de-vein jumbo white gulf shrimp. In large pan add shrimp, soy sauce and black pepper. Mix well really getting your hands into it. Sprinkle with onion powder, garlic powder and minced garlic and basil. All amounts are to taste. Add a healthy dollop of extra virgin olive oil and a can of Dole crushed pineapple and a cup or two of Dole pineapple juice. You can substitute wine, if you like. I put a little honey in the mixture and cover and marinate for a while. Cooking uncovered on the hot side of a smoker or directly over the coals on a backyard pit, mix in a rolling action as to cook all shrimp evenly. On a hot fire it does not take long. Be careful not to over cook the shrimp. I like the flavor a hot pecan fire adds to the final product and mesquite works well too. As you can tell, this is a flexible recipe and relatively easy to prepare for large groups. If you would like to spice it up a bit, cayenne pepper is a good addition. If I am not mistaken, that pre...
I buy whole free-range organic chickens and slow boil them with 2 onions, 4 carrots, 5 stalks of celery, 6 whole cloves of garlic, 5 bay leaves, pink Himalayan sea salt and fresh cracked tellicherry black peppercorns. After about an hour or when the chicken just starts to fall apart I remove the chicken and let cool. I keep the chicken stock on a medium simmer while the chicken cools. I then de-bone the chicken and put the bones back in the stock. I slow boil the stock with the bones for 3 to 4 hours adding water along the way. I then strain the stock and discard the bones and vegetables. I end up with roughly 2 gallons of chicken stock. I then cut up additional carrots and celery and add back to the strained stock until almost tender. I then remove the vegetables and drop the dumplings into a slow boil/ high simmer and cook for about 20 minutes. After the dumplings are done I add the vegetables and chicken. We love these dumplings and they are good for the soul ~ *garnish with p...
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