Category: SAUCES, SEASONINGS, DRESSINGS, DIPS, RELISHES, GRAVIES & RUBS

VANILLA COGNAC BRINED PORK with GINGERSNAP GRAVY

This recipe originated from the Southern Living cookbook, Off the Eaten Path as Vanilla-Cognac-Brined Pork Tenderloin with Gingersnap Jus. It’s from the Krazy Kat Restaurant at The Inn at Montchanin Village in Delaware. I made just a few changes to work with what I had on hand and really liked them so will keep the changes for future meals.

VANILLA COGNAC BRINED PORK with GINGERSNAP GRAVY

1/2 cup cognac
1/4 cup sugar
3 tablespoons kosher salt
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh Italian flat leaf parsley
1 tablespoon vanilla extract
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons corriander seeds
1 1/2 teaspoons tri-color peppercorns
2 bay leaves
1 vanilla bean. split and scraped
3 cups water
1 1/2 pounds bone-in pork chops

  • Whisk together everything except the pork chops.
  • Place pork chops in a Tupperware marinader or ziplock bag in a bowl (in case it leaks).
  • Add brine mixture and close, marinading for 24 hours.  If using the Tupperware turn it over every few hours.
  • Begin gravy before grilling chops.
  • When ready to grill, drain pork chops of all marinade and pat dry.
  • Grill 3-5 minutes preside depending on thickness until 155˚.
  • Let meat rest under foil 10 minutes.

GINGERSNAP GRAVY

18 gingersnap cookies
1 1/2 teaspoons avocado oil
1 Shallot, diced
1/2 teaspoon caraway seeds
1/2 cup Marsala wine
2 tablespoons red wine vinegar
4 cups beef broth
2 tablespoons molasses

  • Pulse cookies in food processor until finely ground.
  • Heat oil in sauce pan over medium-high heat.
  • Saute’ shallot and caraway seeds until onion softens.
  • Add wine, vinegar and broth.
  • Reduce heat and simmer 20 minutes.
  • Slowly whisk in cookies and molasses until well blended and gravy thickens.

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MEMORIAL DAY STEAK MARINADE

Remember why we celebrate this weekend.
It is NOT for the Monday off, , it’s NOT national BBQ day, it’s NOT for sales and so forth.
It IS for the veterans who gave their ALL for you to live a better and free life.

Have a safe and happy memorial weekend, but remember to thank a VETERAN.

Do NOT forget Memorial Day is ACTUALLY May 30th, not the Monday you are off, so think about it and thank that veteran on the actual day also when their sacrifices are most prevalent in their minds.

 

Here at our house, Memorial Day is a somber occasion after all the years hubby spent in the military, but we DO BBQ too. This is my go to steak marinade or marinade for ANYTHING going on the grill.

STEAK MARINADE
1/3 cup BRAGG’S liquid aminos
1/2 cup avocado oil
Juice of 2 large lemons
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
1 teaspoon white pepper
1/2 tablespoons fresh dried basil
2 tablespoons dried parsley
1 tablespoon Frank’s Original red pepper sauce
1 clove black garlic

  • Combine everything in a small food processor or bullet, blending until well mixed.
  • Pour mixture over meat, turning to coat.
  • Marinade 8-24 hours.
  • Drain off marinade.
  • Grill and Enjoy!

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CATALINA & RUSSIAN DRESSINGS

This time of year calls for salads at our house and hubby has been asking me to make some home made versions of two of his favorite dressings, Russian and Catalina. Hubby loves both of these recipes spiced up with a dab of Horseradish cream and/or smashed black garlic or minced garlic.

 

RUSSIAN DRESSING
3 tablespoons water
1/4 cup sugar or honey

  • In a small saucepan combine sugar (or honey) and water and simmer until thickens.
  • Cool syrup.

1 cup avocado oil
1/2 cup ketchup
2-3 tablespoons lemon juice (to taste)
1 teaspoon champagne vinegar
1 tablespoon Worcestshire sauce
1/2 teaspoon sweet Paprika
1/4 cup grated onion, shallot or you can substitute 1/2 tablespoon onion powder
1 1/2 teaspoons celery seeds
Salt and Pepper, to taste

  • Whisk together the avocado oil, ketchup, lemon juice, champagne vinegar and Worcestshire sauce.
  • Whisk in cooled syrup.
  • Add grated onion, celery seeds and paprika.
  • Season to taste.
  • Chill several hours before serving.

CATALINA DRESSING
1/2 cup ketchup
1/2 cup sugar or honey
1/2 cup red wine vinegar or apple cider vinegar
1/4 cup grated onion or shallot
1 teaspoon paprika
1/2 teaspoon Worcestshire sauce
1 cup avocado oil

  • In a small food processor, pulse together everything except the avocado oil until well blended.
  • With the food processor running gradually add the avocado oil.
  • Season to taste.
  • Chill several hours before serving.

 

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BLACKBERRY GINGER GRILLED CHICKEN with RANCH FRENCH FRITES

The beauty of this recipe is that you can change the flavor just by changing out one ingredient!  Today I used Blackberry Ginger Balsamic Vinegar, but I have also made it with Champagne vinegar, Cinnamon Pear vinegar, etc… This chicken is always plump, juicy and delectable.

BLACKBERRY GINGER GRILLED CHICKEN with RANCH FRENCH FRIES

1/2 cup Avocado oil*
1/2 cup balsamic vinegar – flavor of your choice
1/4 cup Bragg’s Amino Acids
1/4 cup Worcestershire sauce
Juice of 1 large lemon
2 cloves garlic, minced
3/4 cup brown sugar
2 teaspoons dried rosemary
2 tablespoons Dijon mustard
2 teaspoons fresh ground Pink Himalayan salt
2 teaspoons fresh ground pepper
1 teaspoon garlic powder
6 chicken breasts

  • Whisk together all the ingredients except the chicken.
  • Remove 1 half cup of marinade and reserve for basting chicken while it grills.
  • Wash and dry chicken pieces.
  • Generously season chicken with salt and pepper.
  • Place chicken in an airtight container and cover with marinade. I use a Tupperware marinade that can be turned over ever little while.  Marinade at least 4 hours, but I prefer overnight.
  • Preheat grill to medium and lightly oil your grates.
  • remove chicken from marinade, letting excess drip off.
  • Grill chicken 6 minutes per side or until cooked all through.
  • Baste chicken with reserve marinade while grilling.
  • Let chicken rest under foil tent for 5-10 minutes before serving.
  • While chicken is resting, bring reserve marinade to boil and simmer until thickened for a sauce.*NOTE: If you prefer you can use olive oil.  I just don’t like it.

RANCH FRENCH FRITES

1 small Russset potato per person
1 tablespoon Avocado oil
Fresh ground Black Pepper, to taste
1 teaspoon Ranch seasoning

  • Preheat oven to 450°.
  • Wash potatoes and dry well.
  • Slice potatoes into even size sticks.
  • Toss potato sticks with avocado oil and fresh ground pepper to taste.
  • Arrange potato sticks in a single layer on the cookie sheet and bake 15 minutes.
  • Toss again with 1 teaspoon of Ranch seasoning and bake another 15 minutes or until golden brown and crisp.
  • While frites are baking, prepare chicken.

 

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FONTINA STUFFED PORK CHOPS with SWEET PEPPER SAUCE

This recipe originated with Blue Apron.  I’ve made some hubby induced changes that we like so much better. A few of the changes I made were only technical, but made for a much better texture. The original recipe called for the cheese to be cubed.  I’ve changed it to slices for a more even melt and the hint of cheese peeking out crisps up and seals the edge of the pork chop. I also traded the tomato paste out for sun-dried tomato pesto and added the crispy shallot rings.

FONTINA STUFFED PORK CHOPS with SWEET PEPPER SAUCE

2 thick boneless center cut pork chops
1 red mini sweet pepper
1 yellow mini sweet pepper
1 orange mini sweet pepper
1 small shallot
2 ounces Fontina Cheese
1 tablespoons Classico Sun-dried tomato pesto
1 tablespoon Champagne vinegar
1/8 cup chicken broth
1 teaspoon oregano
1 tablespoon sugar
3 tablespoons Wondra flour
2 tablespoons rice flour
1 + 1 + 1 tablespoons Avocado oil

  • Slice the peppers into small rings – discard seeds.
  • Slice the shallot into thin rings.
  • Slice the cheese into thin slices.
  • Dry the pork chops.
  • Butterfly the pork chops ALMOST all the way through.
  • Sprinkle fresh ground pepper inside pork chops.
  • Evenly lay cheese slices inside pork chops with just a hint of cheese peeking out when you close the pork chop.
  • Season both sides with salt and pepper to taste.
  • Coat pork chops with Wondra, shaking off excess flour.
  • Heat 1 tablespoon avocado oil in skillet until sizzling, reduce heat slightly and add pork chops, cooking 4-6 minutes per side or until browned and cooked through.
  • Add 1 tablespoon avocado oil to skillet over medium high heat.
  • Add pepper rings stirring until peppers are slightly softened.
  • Season with salt and pepper to taste.
  • Add the tomato pesto, sugar and oregano, stirring frequently until tomato paste is deep red and fragrant.
  • Add the vinegar and chicken broth, cooking until thick and saucy.
  • Break apart the shallot slices into rings.
  • Toss shallot rings with the rice flour until thoroughly coated. Tap off excess flour.
  • Heat remaining oil over medium high heat until sizzling.
  • Add shallot rings in a single even layer stirring frequently until shallots are browned and crispy. Transfer to paper towels to absorb excess oil.
  • Plate pork chops and top with sauce and shallot rings.
  • Enjoy!

 

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CHICKEN CAESAR SAMMIES ala Rotisserie OR Slow Cooker

I love this recipe!  It can be made one of 2 ways, slow cooker or quick and easy. It just depends on whether I’ve just gotten home from Costco with a batch of their rotisserie chicken parts or in the slow cooker when thighs are on sale. Yep, they now sell just leg quarters from yesterday’s rotisserie chickens at a much reduced price.

You can also choose to use bottle dressing or make your own.  I tend to use bottle when I’m using the Costco chicken to make it quick and easy. Using the Costco chicken also gives you the added option of making the recipe cold OR hot.

CHICKEN CAESAR SAMMIES ala Rotisserie OR Slow Cooker

6 chicken thighs, bone in, skin on
Salt and Pepper, to taste
1 cup Caesar dressing
1 cup Parmesan cheese
Kaiser Rolls

  • Season chicken with salt and pepper.
  • Place chicken in slow cooker skin side up.
  • Cook on low 5-6 hours.
  • Remove from slow cooker.
  • Remove skin and bones, shredding the chicken into a bowl.
  • Add dressing and cheese, mixing until well incorporated.
  • Serve on rolls.

CAESAR DRESSING  makes 1 1/2 cups
2 garlic cloves, minced
1 teaspoon anchovy
Juice from one lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

  • In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce.
  • Add the mayonnaise, Parmesan cheese, salt and pepper, whisking until well combined.
  • Taste and adjust to taste. Use immediately.

NOTE: Since I’m deathly allergic to mustard I make this recipe without the mustard, split the batch and then add ALL the mustard to my husband’s half. He loves it.

MELTIN YOUR MOUTH BEEF TENDERLOIN, HORSERADISH POTATOES, HOMESTYLE GREEN BEAN CASSEROLE & HERB BUTTER

MELT IN YOUR MOUTH BEEF TENDERLOIN

3 pound beef tenderloin roast
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 cloves garlic, minced
1 bunch green onions, sliced thin
4-5 mushrooms, sliced thin
1/2 cup melted butter

  •  Preheat oven to 350˚.
  • Sprinkle garlic on the bottom of a shallow, glass baking dish and then layer the green onions and mushrooms.
  • Place roast on top.  (Be sure NOT to salt the meat!  You will get plenty of salt from the sauce.
  • Whisk together the soy sauce, Worcestershire sauce and butter.  Pour over the roast.
  • Bake in preheated oven for 10 minutes.
  • Turn roast over and continue cooking 45 minutes or until roast reaches 140 degrees.
  • Baste every 10-15 minutes for even flavor distribution.
  • Let rest 10-15 minutes covered by foil before slicing.

HORSERADISH POTATOES

4 pounds Golden Yukon potatoes, cut into 1 inch pieces
1 cup half and half
1 cup butter, softened
1/3 cup cream horseradish
1 egg
2 + 1/2 teaspoons sea salt
1/2 teaspoon white pepper

  • Preheat oven to 350˚.
  • Spray a 2 quart baking dish with PURE.
  • In a large pot combine potatoes and enough salted water to cover. Bring to a boil and cook until tender.
  • Drain potatoes.
  • In a large mixing bowl combine the potatoes, 6 tablespoons of softened butter, half & half and, white pepper and 1/4 teaspoon sea salt.
  • Beat on medium speed until largest off chunks are smooth.
  • Add egg and horseradish mixing until smooth.
  • Spread into baking dish.
  • Melt remaining butter and drizzle over potatoes.
  • Bake 25 minutes or until heated through.
  • Increase oven temp to broil for few minutes to brown the top.

HOMESTYLE GREEN BEAN CASSEROLE

1 1/4 pounds fresh green beans; cleaned, trimmed and blanched
1 cup fresh toasted bread crumbs (I use garlic flavored croutons run through the food processor)
3 tablespoons Wondra
3 + 1  tablespoons butter
1 1/2 cups whole milk
1/4 teaspoon white pepper
3 cloves garlic, minced
1 package Hidden Valley Ranch mix
1 large bunch green onions, sliced
1 1/2 cups mushrooms, sliced

  • Preheat oven to 350˚.
  • In a small saucepan melt 3 tablespoons butter.
  • Whisk in flour until golden.
  • Add milk gradually while stirring constantly.  Bring to a boil. Reduce heat and continue to stir constantly until thickened.
  • Stir in dressing mix and pepper. Set aside.
  • In a small skillet melt 1 tablespoon butter.  When sizzling add garlic, stirring until fragrant. Add onions and mushrooms.
  • Combine green beans with half of the garlic onion mixture.
  • Fold in white sauce to the green beans.
  • Pour into your prepared baking dish.
  • Combine bread crumbs with the remaining half of the garlic onion mixture and sprinkle over the casserole.
  • Bake uncovered 30 minutes.

HERB BUTTER

1/2 cup butter, softened
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
dash cayenne pepper

  • With an electric mixer blend together until well blended.
  • Form into shape and chill until firm.  (I use an old Tupperware butter tray lined with plastic wrap)
  • Transfer to your decorative tray and serve.

PINEAPPLE CARROT TOP BROWN SUGAR GLAZED HAM and ALL the FIXIN’s

So we changed our mind and stayed home for Easter dinner. We decided it’s just too busy around here and we didn’t want to fight the crowds.  Fortunately, we decided on Wednesday night so I was able to shop on Thursday and NOT fight the crowds in the markets.

PINEAPPLE CARROT TOP BROWN SUGAR GLAZED HAM
1 spiral sliced ham 8-10 pounds
1 jar pineapple preserves
1/2 cup minced carrot tops
2 cups brown sugar

  • Add the ham to the slow cooker, trimming off the bottom as needed to fit it into the slow cooker Add the trimmed fat pieces around the ham in the slow cooker.  They will help keep the moisture level up.
  • Whisk together preserves and minced carrot tops.
  • Spread glaze on ham.
  • Cover with the brown sugar.
  • Cook on low for 2-3 hours.
  • Cover with a light covering of brown sugar and serve.

ROASTED CARROTS AND ASPARAGUS with BERNAISE SAUCE
3 large carrots, sliced thinly and diagonally
3-4 stalks asparagus, per person, trimmed and cut into pieces
2 tablespoons butter
salt and pepper, to taste
1 batch Bernaise sauce

  • Bring a double boiler of water to a boil.
  • Add butter, salt and pepper to water.
  • Add carrots and asparagus to vegetable steamer.
  • Cover and steam 15-20 minutes until crisp tender.
  • Top with sauce and serve immediately.

BERNAISE SAUCE
1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2″ cubes
3 tablespoons minced shallots
Kosher salt and freshly ground black pepper
2 tablespoons Champagne vinegar or white wine vinegar
2 large egg yolks
Juice of 1 large fresh lemon
1 tablespoon finely chopped fresh tarragon

  • Melt 1 tablespoon butter in a small saucepan over medium heat.
  • Add shallots and a pinch of salt and pepper; stir to coat.
  • Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes.
  • Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer.
  • Transfer shallot reduction to a small bowl and let cool completely.
  • Meanwhile, fill a blender with hot water to warm it; set aside.
  • Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy.
  • Transfer butter to a measuring cup.
  • Drain blender and dry well.
  • Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender.
  • Purée mixture until smooth.
  • With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Blend until smooth and creamy, 2-3 minutes.
  • Pour sauce into a medium bowl stirring in shallot reduction and tarragon.
  • Season to taste with salt, pepper, and more lemon juice, if desired.

DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature. I prefer fresh if your time allows.


POTATOES AU GRATIN
1/2 cup butter
16 oz. whipping cream
5 large russet potatoes
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon white pepper
1 teaspoon minced garlic (jar) or 1 clove
2 cups grated 4 white cheese mix (Gruyere, Muenster, etc…)
2 cups rates sharp cheddar
Wondra Flour

  • Preheat oven to 350°.
  • Peel and thinly slice potatoes.
  • Grease 9×13 baking dish.
  • In a large sauce pan, melt the butter.
  • Gradually add the whipping cream and spices. Blend well.
  • Gradually add the flour until the mixture thickens, but it is still pourable!
  • Mix the cheeses all together.
  • Layer the potatoes, cheese and cream mixture ending with cheese on top.
  • Bake 45 minutes or until potatoes are tender and golden brown.

I developed this recipe for a request from our youngest and it quickly became a family favorite.

Dessert was a recent inspiration from a new restaurant.  Tony Mandola’s Gulf Coast Kitchen is a fantastic place.  We had the BEST waiter who made our meal so enjoyable while he treated us to dessert and the history of two restaurant families (Carrabas Italian Grill and Ninfas Mexican Cantina) melding together to create this restaurant. I couldn’t find a recipe so I kind of made it up as I went and came VERY close.

BANANA KEY LIME PIE

1 large firm banana, sliced thin
1/4 cup Malibu rum
1 graham cracker crumb crust
14 ounce can Eagle sweetened condensed milk
3 egg yolks + 2 tablespoons sugar
1/2 cup Key Lime Juice

  • Preheat oven to 350°.
  • Soak banana slices in rum.
  • Pat banana slices dry.
  • Combine milk, egg yolks, sugar and lime juice, beating until smooth like custard.
  • Layer banana slices in a layer on top of graham cracker crust.
  • Top with custard and bake 12-15 minutes until JUST barely set.
  • Cool 10 minutes.
  • Move to refrigerator, chilling several hours before serving.
  • Top with whipped cream.

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STRAWBERRY SPINACH SALAD with BACON VINAIGRETTE

STRAWBERRY SPINACH SALAD

5 ounces baby spinach
1 1/2 cups sliced strawberries
1 medium shallot, thinly sliced
4 slices bacon, chopped
1 teaspoon warm bacon grease
1 teaspoon sugar
1 teaspoon whole-grain mustard
2 1/2 tablespoons golden vinegar
1 tablespoon lemon olive oil
1 tablespoon sliced almonds (optional)
Kosher salt and freshly ground black pepper, to taste

  • Toss together the spinach, strawberries and shallots in a large bowl.
  • Toast the almonds in a small skillet over medium heat, stirring until golden brown, about 2 minutes.
  • Transfer to a bowl or plate and set aside to cool.
  • Start the bacon in a cold medium skillet; cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes.
  • Transfer bacon with a slotted spoon to a paper-towel-lined plate; leave the bacon fat in the pan.
  • Take the skillet off the heat and whisk in the mustard and sugar until the sugar is dissolved.
  • Add the vinegar and then whisk in the olive oil.
  • Season with salt and pepper to taste.
  • Add the bacon and almonds to the salad, pour over the bacon vinaigrette, and toss to coat. Serve immediately.

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PAN SEARED CHICKEN with MCGILLICUDDY SAUCE

I’ve been watching a bunch of cooking shows lately and am always intrigued with the chefs when they have to work with unusual ingredients.  I was watching Guy Fieri’s GUY’S GROCERY GAMES recently and was inspired by a Chef Darnell.  This man was so inspiring with his outside of the box thinking. So I sat down today to make up my own sauce with what I had on hand using his inspiration. I also did a little research first on sauces in general.

A sauce is a seasoned thin or thick cream, liquid or semi-solid food. Semi-solids are where the liquid comes primarily from the ingredients themselves, like a salsa. Sauces can be sweet, savory or sweet and sour. Sauces add flavor, moisture and/or a visual element to recipes. Sauces range in complexity with French sauces being some of the most complex and Asian sauces being some of the simplest. Sauces with starches in them will continue to thicken as they cool. So, remember to stop the heat a smidgen before your desired consistency. “Mother” sauces are primarily from French cuisine although there are cuisine specific sauces based on ethnicity, such as Italian sauces. Sauces using a “Mother” sauce as a base with augmentation or added ingredients is known as a “daughter” or “secondary” sauce.

Why name it McGillicuddy sauce?  I was watching an old I Love Lucy at the time 😀 It was just off the wall enough to make it original.

PAN SEARED CHICKEN with MCGILLICUDDY SAUCE

4 Chicken Steaks, fairly thin
Juice of 1/2 lemon
3 (2+1) tablespoons butter
1 medium Shallot, finely minced
1 large clove garlic, finely minced
1 cup heavy cream
1/3 cup McGillicuddy’s Honey Whiskey
1/3 cup Peach Nectar

  • Heat 1 tablespoon of butter in skillet over medium high heat.
  • Add shallot and garlic, sauteing a minute or two.
  • Add whiskey, bringing to a QUICK boil.
  • Add cream, stirring to combine
  • Pour into a bowl and set aside at room temperature.
  • Add 2 tablespoons butter to skillet.
  • Generously season chicken with fresh ground salt and pepper.
  • Sear chicken until browned on both sides and cooked through.
  • Set chicken aside, keeping warm.
  • Add juice to skillet and bring to a boil, scraping browned bits from the bottom of the skillet.
  • Add sauce base, whisking to combine and bring to a SLOW boil.
  • Let sit a minute or two to thicken.
  • Spoon over chicken to serve.

ROASTED CARROTS and ASPARAGUS

2 tablespoons avocado oil
2 cups diagonally cut carrot slices
10 asparagus stalks, trimmed
2 cloves garlic, minced
Zest of 1 lemon + Juice of 1/2 lemon
1/4 cup Parmesan cheese
Salt and pepper, to taste

  • Heat oven to 425°.
  • Toss the carrots with 1 tablespoon oil and transfer to a large rimmed baking sheet.
  • Roast for 15 minutes.
  • Add the asparagus to the pan, drizzle with the remaining tablespoon of oil and toss to combine.
  • Pulse together the garlic and lemon zest until roughly chopped.  Add lemon juice.
  • Drizzle over vegetables.
  • Roast until the vegetables are tender, another 10 to 12 more minutes.
  • Sprinkle for Parmesan cheese when serving.

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SPAGHETTI BOLOGNESE & MOZZA STUFFED MEATBALLS

  • I start with whatever vegetables I have in the vegetable bin that are on their last legs for crispness. Today was Roma tomatoes, celery stalks, green onions and snap peas.
  • Then I drizzle olive oil and salt and pepper over them all and bake it for an hour at 400°.
  • I started the sauce with a can of Contadina tomato paste, 1 teaspoon Better than Beef Bouillon paste, 2 cups orange juice and a V8. This truly was a clean out the fridge day.
  • When done roasting add the vegetables to the sauce and set to simmer all day. The vegetables will continue to cook down into a uniform consistency with the sauce.
  • Salt & pepper to taste.


For the sauce:
1 pound COSTCO organic ground beef
1/2 pound sweet Italian sausage
1 medium Vidalia onion, chopped
3 cloves garlic, minced
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1 14-ounce can diced tomatoes
5 large Roma tomatoes, slice thin
1/2 cup chicken broth
1 tablespoon sugar
3/4 teaspoon fennel seed
2 teaspoons chopped fresh basil leaves
2 tablespoons Italian seasoning
1 tablespoon chopped fresh parsley
1/2 teaspoon sea salt
1/2 teaspoon white pepper

  • Brown ground beef, Italian sausage, onions and garlic. Drain fat.
  • Add diced tomatoes, tomato paste and tomato sauce.
  • Stir in sugar, salt, pepper, basil, Italian seasoning and fennel, mixing well.
  • Lay tomato slices evenly on top. Cover.
  • Simmer for 2 hours over low heat. Stir in tomato slices until well blended.  At this time you can proceed to finish the lasagna or refrigerate the sauce until ready.

For the meatballs:
1 pound COSTCO organic ground beef
1 pound sweet Italian sausage, casings removed
3 large slices sourdough bread, crumbled
2 eggs, beaten
1/2 cup grated Parmesan cheese
Align Center1/2 teaspoon fennel
2 tablespoons fresh minced parsley
1 bunch green onions, finely minced
2 teaspoons minced garlic, jar
mozzarella cheese, about 4 ounces, cut into 1 inch cubes

  • Crumble bread into a large bowl.
  • Toss in Parmesan cheese, parsley, green onions and garlic.
  • Add meat and with your hands mix extremely well until you have a uniform mixture.
  • Roll meatballs around a Parmesan cheese cube.
  • Chill Meatballs until sauce is done.
  • Just before the sauce is finished, brown meatballs.**
  • Add the meatballs to the sauce and bring to a medium high simmer until meatballs are cooked though, about 20 minutes.
  • Prepare pasta and Parmesan Cheese Bread while meatballs are cooking.
  • Enjoy

**If you prefer you can add the meatballs directly to the sauce and SLOW simmer for a couple hours instead of browning.

JARDINIERE

Hubby loves Jardiniere and I have been buying it for him for years in the same bottle. It is expensive though and then I ran across an episode of Guy’s BIG bite where he was making it fresh and we will never buy it again.  We’ve adjusted the veggies to meet with hubby’s likes and my love of the carrots only.

The definition of Jardiniere is a dish that is cooked or served with a mixture of spring vegetables, such as peas, carrots, and green beans. IRONICALLY, the other two definitions are in ambiguity to the recipe. They are for a highly decorative flower box (usually a ceramic pot or urn) where sometimes used as garden accent elements for large plants and for raised culinary and herb gardens or a name for the golden ground beetle, the European mole cricket, and other species of beetles that attack plants in kitchen gardens.

1 cup 1/4-inch slices red bell peppers
1/2 cup 1/4-inch slices radishes
1 1/2 cups 1/4-inch-thick half-moons carrots
1 cup snap peas, trimmed
1 cup cauliflower florets
2 jalapenos, stemmed, seeded and sliced into 1/4-inch rounds
2 tablespoons plus 2 teaspoons kosher salt
1 cup white vinegar
6 cloves garlic, minced
4 bay leaves
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup extra-virgin olive oil

  • Place the bell peppers, carrots, cauliflower and jalapenos in a large bowl.
  • Stir in 2 tablespoons of the salt and toss.
  • Fill with enough cold water to cover, then place plastic wrap or foil over the bowl, and refrigerate overnight.
  • In a medium saucepan set over medium-high heat, add the vinegar, garlic, bay leaves and the remaining 2 teaspoons salt.
  • Bring to a boil then reduce the heat and simmer for 3 to 4 minutes.
  • Drain the vegetables from the salt water and then add to the brine.
  • Bring back to a boil, then reduce the heat to a simmer and cook until the vegetables are al dente, 8 to 10 minutes.
  • Add the parsley and olive oil, and mix well to incorporate.
  • Marinate at room temperature for 1 hour then chill in refrigerator until ready to use.