T’s Best and Favorite Bolognese (RAGU ALLA BOLOGNESE)

 

6 tablespoons of butter

6 tablespoons Cold Pressed Extra Virgin Olive Oil (EVOO)

1 cup of onion, minced

1 cup of celery, minced

1 cup of carrots, minced

2 pounds plain ground pork or 1 pound ground pork & 1 pound ground chicken

Salt

2 cups of dry white wine

3/4 cup of milk

¼ teaspoon nutmeg

2 28-ounce cans crushed tomatoes, San Marzano if possible

¼ cup milk

 

In a large pot, if possible, use an enameled cast iron deep pot, heat the EVOO and butter, add in the onion and cook for 2 minutes over medium heat. Next add the celery and carrots, continue cooking until onions are clear and celery and carrots have softened.  Now add the ground pork and 1/2 teaspoon of salt, breaking up the pork with a fork as it cooks. As soon as the pork starts to lose its pink look add the wine and turn heat up to medium high. Cook stirring occasionally until wine has almost all evaporated. Turn the heat back to medium and add the milk and the nutmeg. Again, cook until milk has almost evaporated. Add the tomatoes and mix well. When the tomatoes have started to bubble, turn the heat down until the ragu has the laziest simmer, meaning just an occasional bubbling. Simmer, uncovered for a minimum of 4 hours, stirring occasionally. After 3 hours of simmering add the ¼ cup of milk. This is usually served on Tagliatelle in Italy but most all my USA friend prefer it on Capellini or angel hair pasta.

* Robert & Lily Kleimon's favorite pasta dish!

T’s Sweet BBQ Sauce for Pulled Pork

 1 ¼ cups ketchup

¾ cup brown sugar

¼ cup molasses

1 (6-ounce) can pineapple juice

¼ cup water

2 tablespoons Worcestershire sauce

2 tablespoons apple cider vinegar

1 tablespoon dry mustard powder

1 teaspoon smoked paprika*

2 teaspoons paprika*

2 - 3 teaspoons cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon hot sauce

½ teaspoon black pepper

1/4 teaspoon lemon pepper

¼ teaspoon cayenne pepper, or to taste

 

In a saucepan whisk all ingredients together. On medium heat bring to a boil, then turn the heat down and simmer for 10 - 15 minutes minutes.

* If you prefer a more smokey flavor, use 1 tablespoon smoked paprika instead of the 2 paprikas listed.

M's Crab Cakes & Optional Topping Lemon Aioli

 1 egg

1/2 teaspoon Dijon Mustard

1 teaspoon fresh minced parsley

2- 4 tablespoons mayonnaise

salt, pepper, cayenne pepper 

1 pound lump crab meat

1 cup panko bread crumbs

1 tablespoon olive oil

1 tablespoon butter

Beat egg, then add everything but the crab meat, mixing well. Fold the shelled crab meat and panko bread crumbs into the egg mixture. Form into patties and chill until ready to cook.  Over medium heat in a large skillet or griddle melt the butter and then add the olive oil. Cook the crab cakes until golden brown for 5-6 minutes on each side. Serve plain or with your favorite topping.

Lemon Aioli

1/2 cup mayonnaise

1/2 cup sour cream

1 lemon - zested and juiced

2 tablespoons olive oil

1 tablespoon fresh minced parsley

1/4 teaspoon garlic powder

1/2 teaspoon Justice Seasoning by Penzeys

1/4 teaspoon dry mustard

black pepper together 

Whisk or shake all ingredients together mixing well. Chill for several hours before serving if you can. 

BBQ Sauce

1  24-ounce bottle ketchup

¼ cup of apple cider vinegar

¼ cup brown sugar

1 ½ tablespoons Worcestershire sauce

2 teaspoons onion powder

1 tablespoon Dijon mustard

2 teaspoons paprika

1 teaspoon liquid smoke (you could add more if you prefer a smokier BBQ sauce)

1 teaspoon black pepper

 

Directions:

Combine all ingredients in a saucepan, and whisk to combine. Simmer for about 5 minutes (or longer if you prefer a thicker texture). Store for up to two weeks in the refrigerator.

Carolina Style Barbecue Sauce for Pulled Pork

 Ingredients:

1 cup apple cider vinegar

1 cup ketchup or ¾ ketchup & ¼ chili sauce

1/2 cup brown sugar

1/3 cup yellow mustard

1 tablespoon onion powder

1 teaspoon garlic powder

1/4 teaspoon chili powder

1/4 teaspoon salt

Dash of Worcestershire sauce

 

Directions:

Measure everything into a medium saucepan set to low heat. Whisk together to combine. Increase heat to high and bring to a boil.

Boil, stirring often, for 5 minutes or until the sauce has reduced by 1/3.

Remove from the heat and store in a one-pint mason jar in the fridge for up to 2 weeks.

Parmesan Cheese Sauce

3 cups whole milk **see note!

1/2 teaspoon salt

1/2 teaspoon freshly ground nutmeg or 1/4 teaspoon dried nutmeg

white pepper to taste

Dash cayenne, optional

1/2 cup grated Parmesan Cheese

 

Melt butter over medium heat and whisk in flour.  Cook whisking for at least 2 minutes or until starts to turn golden but not brown.  Slowly whisk in the milk and bring to a boil then reduce the heat to a simmer and cook for 10, whisking very often.  Add the cheese and spices and whisk until nice and smooth.  Simmer for 2 minutes more and then remove from the heat and use as desired.  

 

 **I one large can evaporated milk and then regular milk to make up the 3 cups.  I find this combination very rich without using cream.  

Mayonaise

 2 egg yolks

1 teaspoon dry mustard

½ teaspoon salt

Pinch of cayenne Pepper

¼ cup lemon juice

1 cup olive oil

1 cup canola or sunflower oil

In food processor beat yolks until thick and lemon-colored.  Add the seasoning and half of the lemon juice.  Mix in while the food processor is running using the whole in the plunger, drip the oils into the egg mixture. Then slowly add the rest of the lemon juice and beat well. Pour into a mason jar and store in the refrigerator.

Dijon Cream Sauce

Ingredients:

1 cup heavy whipping cream

¼ cup coarse-grained Dijon mustard

¼ cup Dijon Mustard

Sea salt

Freshly ground black pepper

Directions:

Combine cream and Dijon mustards in a medium saucepan. Whisk constantly over low heat 3 minutes or until heated. Season to taste with salt and pepper.

Mayonnaise

2 egg yolks

1 teaspoon dry mustard

½ teaspoon salt

Pinch of cayenne Pepper

¼ cup lemon juice

1 cup olive oil

1 cup canola or sunflower oil

In food processor beat yolks until thick and lemon-colored.  Add the seasoning and half of the lemon juice.  Mix in while the food processor is running using the whole in the plunger, drip the oils into the egg mixture. Then slowly add the rest of the lemon juice and beat well. Pour into a mason jar and store in the refrigerator.

T’s Homemade Salsa Dip

2 large tomatoes peeled and diced small

1 can black olives diced

1 clove garlic grated

1/8 teaspoon red pepper flakes

black and white pepper to taste

2 tablespoons lime juice

1 tablespoon EVOO

2 to 3 tablespoons Mt. Olive diced jalapeno’s

Mix well and chill for several hours. Serve with tortilla chips of choice.

Carolina Style Barbecue Sauce

Ingredients:

1 cup apple cider vinegar

1 cup ketchup or ¾ ketchup & ¼ chili sauce

1/2 cup brown sugar

1/3 cup yellow mustard

1 tablespoons onion powder

1 teaspoon garlic powder

1/4 teaspoon chili powder

1/4 teaspoon salt

Dash of Worcestershire sauce

Directions:

Measure everything into a medium saucepan set to low heat. Whisk together to combine. Increase heat to high and bring to a boil.

Boil, stirring often, for 5 minutes or until the sauce has reduced by 1/3.

Remove from the heat and store in a one-pint mason jar in the fridge for up to 2 weeks.

*Simple and delicious!!

T’s Bolognese Meat Sauce

1/4 cup butter

2 tablespoon olive oil

1 medium onion, * finely chopped

1 carrot, * finely chopped

1 celery stalk, * finely chopped

1/4-pound pancetta, *finely chopped

1 ½ pounds ground pork or 1 pound pork & ½ pound ground turkey

salt and freshly ground pepper (to taste)

1 cup dry white wine

1 (28 ounce) can crushed Italian-style tomatoes

1/2 cup milk

Melt butter with oil in large saucepan over medium heat. When butter foams, add onion, carrot, celery and pancetta. Sauté until lightly browned.

Add pork and sauté until meat is no longer pink. Increase heat to high and stir in wine, cook until the wine has almost evaporated.  Press tomatoes through a food mill or sieve to remove seeds. Stir tomato pulp into pork mixture.  Season with salt and pepper.   Cover and reduce heat. Simmer 1 to 1 1/2 hours or until sauce reaches a medium-thick consistency; stir occasionally during cooking. Just before serving add milk and cook 5 minutes longer, stirring occasionally.

* For this recipe I use my food processor to mince all the vegetables and pancetta!

Makes 2 1/2 to 3 cups

This recipe idea came from Northern Italian Cooking by Biba Caggiano.  When I became allergic to beef I came up with this version not using veal.

T’s Spaghetti with Delicious and Tender Meatballs with CheeseCube

Serves 4-6

For the gravy:

2 tablespoons good quality extra virgin olive oil

1 large and 1 small onion, chopped fine

2 cloves garlic, minced

2 cans crushed Italian tomatoes

2 tablespoons brown sugar

1 tablespoons dried oregano or to taste

2 tablespoons dried basil or to taste

pinch red pepper flakes

¼ teaspoon fresh cracked pepper

¼ cup fresh basil

 Put the 2 tablespoons olive oil in a large heavy pot and sauté onion until very tender. Add garlic and cook for just a minute, you do not want to brown the garlic it will become bitter; then stir in all the canned tomato products, brown sugar, spices, and fresh basil.  After sauce starts to boil turn heat down to simmer and cover the pan.  You can adjust herbs to your desired amounts!

 For the meatballs:

1 pound ground turkey

1 package Sweet Italian Sausage

1 cup homemade bread crumbs or Panko bread crumbs

2-3 eggs, lightly beaten

¼ cup lowfat milk

1 teaspoon dried basil

Pinch oregano

¼ teaspoon fresh ground black pepper

Dash cayenne pepper

¼ cup Parmesan cheese

Mix all together well, if to dry a little more milk, if to wet add a little more bread crumbs.  Roll into 1 ½ inch balls and place on a baking sheet lined with non-stick foil.  Bake in a 350-degree oven for 30 minutes.  Remove from oven and place meatballs on paper towels.  Then using a large spoon transfer the meatballs into your spaghetti sauce, let sauce simmer for at least 6 hours.  I usually make mine in the morning and let it simmer most of the day.

This freezes very well!

Evelyn’s Lemon Curd

4 lemons, 10-12 tablespoons

4 large eggs, room temperature, beaten well

1 pound sugar, 2 cups

4 ounces butter

Grate lemon rind.  Squeeze the juice of the lemons and strain the juice into a double boiler.  Add the grated rind, beaten eggs, sugar and butter.  Over low heat cook and stir with a wooden spoon until sugar is dissolved.  Continue to cook until curd thickens; stir frequently and do not allow to boil. Pour into warm jars and refrigerate when cool.  Will keep for weeks!  

Tartar Sauce ~ 2

½ cup mayo

½ cup Daisy light sour cream or plain yogurt

1- 2 tablespoons Dijon mustard

2 tablespoons capers

2 teaspoons lemon juice

Tarragon

Parsley

1 tablespoon minced shallots or green onion- optional

Mix – chill – serve.

Tartar Sauce ~ 1

1 cup mayonnaise

1 teaspoon dry mustard

1 tablespoon grated onion

1 tablespoon minced green onions

1 clove garlic

2 tablespoons dill pickles chopped or dill relish

2 tablespoons fresh minced parsley

2 tablespoons small capers

Mix and serve with any fish or seafood desired.  

Creole Mustard Sauce

1 cup of sour cream

¼ cup Creole mustard

1 tablespoon cider vinegar

1 teaspoon Cajun seasoning

1/8 teaspoon cayenne pepper

Mix well and serve with fish or great on crab cakes!

T’s Blanc Remoulade

1 cup mayonnaise

1 tablespoon Creole mustard

2 tablespoons Dijon mustard

2 teaspoons horseradish

1 teaspoon hot sauce

White pepper

3 green onions

¼ medium onion

juice of ½ lemon

2 teaspoons malt vinegar

capers to taste

Mix all but the capers in the food processor or blender and then stir in capers.  Chill and serve as a dip to go with shrimp or if served as a first course serve on a plate with shaved lettuce and then a layer of cold shrimp with sauce drizzled over the top.

T's Salsa

1 can black olives

 2-3 greens onions

1 -4 ounce can green chilies

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 clove garlic

Dash red pepper

4 tomatoes- seeded and chopped into small pieces

Tortilla Chips

Mince all but tomatoes together in a small food processor.  Then pour mixture over the tomatoes, mix well and chill.

Praline Ice Cream Sauce

1 cup firmly packed light brown sugar

1/4 cup light corn syrup

1/2 cup half-and-half

2 tablespoons butter

1 teaspoon vanilla extract

1/8 teaspoon salt

1 cup pecan halves, toasted

Combine all ingredients in a saucepan and cook over medium heat, stirring constantly for about 10 minutes or until sauce is thick and smooth. Cool slightly; serve over vanilla ice cream.

Yield; 1-1/2 cups.

Note:

This sauce may be stored in a covered container in the refrigerator.  If sauce is too thick, add a small amount of half & half; then heat; stirring until smooth.