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Archive for Pasta & Sauces

Here is a quick and easy dressing that is great on salads but also can be used to top grilled meats and fish. You can replace the olive oil with sour cream or mayonaise or a combo of both if you like- This was the topping used on our salad, stuffed pepper and rice in Episode 179

Here is a quick meal to do with some fresh clams and scallops- this dish comes together in only a few minutes and is perfect in the summer.

One of the truly legendary dishes in Italy and it contains an ingredient that can be hard to find guanciale, which is the dried pig jowell. YUMMY right! Well luckily if you are in the the North East and can get to a Fairway market then you can grab this speciality. Yes you could sub in pancetta but it is different enough to make a difference. So no adding onions to this sauce and if you have to go ahead and add a little garlic- I did.

Created in the town of Amatrice this dish originally was just guanciale and pecorino cheese- Hell that sounds just fine to me but after the tomato was brought back to Italy it got introduced to many dishes and well history of food is written new. So one thing is a must PECORINO!!!! Ok lets get eating – Oh and another little note- before Rome claimed the dish as its own the people of Amatrice actually proffered spaghetti.

So Little Kahuna and I went shopping and he saw these cool little silver fish and thought they would be fun to play with. He was a little sad that the heads had fallen off on the way home but that did not stop him from helping me flour and fry them. This is a quick pasta dish and the Sardines go very well with the Puttanesca sauce.

Everyone loves a good pasta fagiole and most people like a bad one. Well this is a pretty darn good one and it is simple and easy to make-There are more versions of this classic dish than you can shake a stick at, while I do not really get that whole stick shaking thing I do get pasta fagioli. Just to add to the confusion I threw in some celery and carrot something I do not normally add not is usually found but what the heck the wife is eating for two so she needs the extra veggies.

Many recipes call for tomato or tomato paste and some have no tomato all together-Some call for using rosemary- something I do not use as I feel it overpowers the dish. In reality if you have pasta and beans and a way to marry them well you have a version of pasta fagioli.

So this is basically the final video of the Lasagna – though there are a few small videos that will go up after this- This video takes us through assembly of the grand ole dame. Sadly no video of her coming out of the oven but I was able to get some video of one last sad little piece. Enjoy!

Here is the second part of the sauce for the lasagna – remember there is a tab up top that will feature all the episodes relating to this series. The first part of the sauce is Episode 139

Also I mention in this video  Chef Keith Snow and below is a picture of his Lacanche Range stove I referenced and click this link read his post on it  – Please check out his website also.

This will be a 4 or 5 part episode series with it’s very own tab on top shortly. In this episode I make the meatballs which I have done before but this time I make a little denser meatball as it will be getting cooked really 3 times. Little Kahuna is very helpful this time around and appears to have found his calling which may lead me to get a charcuterie box in the house.

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