Archives for 2009

19 August 2009 Quebec Meat Sauce a la Laetitia

Quebec Meat Sauce a la Laetitia

August 19, 2009 By

Grand-Mother’s non-traditional meat sauce that I’ve enjoyed since birth and now make regularly.

This meat sauce is ideal when making a lasagna or simply over spaghetti. The chili powder and touch of clove gives this sauce a little taste unlike others.

I suggest this Bolognese sauce recipe be doubled as it freezes very well and makes weeknight meals a breeze.

Love a Big Sauce Pot!

Ingredients:

  • ¼ cup vegetable oil
  • 1 large onion, diced
  • 8 ounces celery, diced
  • 2 large garlic cloves, minced
  • ¾ pound ground pork
  • ¾ pound ground beef
  • ½ Tbsp. red pepper flakes
  • 1/8 tsp. ground cayenne pepper
  • ½ Tbsp. each chili powder, salt and pepper
  • 1 bay leaf
  • ¼ tsp. cloves
  • 1 Tbsp. granulated sugar
  • 1 20-ounce can tomato juice
  • 1 28-ounce can Italian-style tomatoes, chopped
  • 2 6-ounce cans of tomato paste
Pantry Ingredients
Meat and Veggies Cooking
Sauce Simmering

Directions:

In a large saucepan over medium-high heat, warm the oil. Add the onion and celery and sauté for 5 minutes. Add garlic and sauté another minute. Add meats and sauté until completely cooked, 5-7 minutes. Add spices and sugar and cook 1 minute. Add tomato juice, Italian-style tomatoes and the tomato paste and stir to combine. Bring mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally, for 2 hours. Season again with salt, pepper and sugar as needed.

8 Servings.

Filed Under: Beef, Canadian, Entrees, Italian Tagged With: , ,

Everyday Seafood Lasagna Roll Ups

August 18, 2009 By
  • 6 lasagna noodles
  • 1 can (15 ounces) Italian-style tomato sauce

Filling:

  • 1 pkg. imitation crab flakes
  • 1 cup cottage cheese, drained
  • ¼ cup parmesan
  • 1 egg
  • 1 tbs. parsley
  • ¼ tsp. onion powder

Cook noodles as directed on package.  Rinse in cold water; drain well.  Combine filling ingredients with fork.  Spread 1/3 cup filling on each noodle.  Roll tightly; place seam-side down in a 9-inch baking pan.  Pour sauce over rollups.  Bake covered at 375 F for 30 minutes.  Garnish with grated cheese.

6 Servings.

Filed Under: Entrees, Italian, Pasta, Seafood Tagged With: , , ,

Prime Rib with Cabernet Jus

August 18, 2009 By
  • 2-750 ml bottles Cabernet Sauvignon
  • 4 cups beef stock or canned broth
  • 2 cups ruby Port
  • 3 large garlic cloves, peeled
  • 1 large shallot, peeled, halved
  • 2 bay leaves
  • 3 tsp. dried thyme
  • 1 6-pound boneless prime rib beef roast
  • 4 large garlic cloves, pressed

Combine first 6 ingredients and 1 tsp. thyme in a large nonaluminum saucepan.  Boil until reduced to 2 cups, about 1 hour.  Strain.

Preheat oven to 450 F.  Place beef, fat side up, in heavy 13x9x2-inch baking pan.  Rub beef all over with pressed garlic and remaining 2 tsp. thyme.  Season with salt and pepper.  Roast 1 hour.  Tent beef with foil.  Continue roasting until meat thermometer inserted in center registers 118 F for rare, about 35 minutes.  Transfer to platter and let stand 20 minutes.

Pour all of the fat from the roasting pan.  Place pan over medium-high heat.  Add Cabernet mixture to the pan and bring to a boil, scrapping up any brown bits.  Season with salt and pepper.  Pour jus into a sauce boat.  Carve beef and serve.

8 Servings.

Filed Under: Beef, Entrees Tagged With: , , , ,

Easy Pot Roast

August 18, 2009 By
  • 1-2 lb. beef chuck underblade roast
  • 1 pkg. Lipton onion soup mix ( dry )
  • 3 carrots halved and cut into 3 sections
  • 6 potatoes cut into chunks
  • 1 jar pearl onions not marinated
  • 2 stalks celery cut into 3 sections
  • salt & pepper to taste

Preheat oven to 275 F.  Place roast in a 9”x13”x2” pan.  Sprinkle onion soup mix over the roast, rubbing the mix into the meat.  Salt and pepper to taste.  Cover pan with aluminum foil and bake for 4 hours.  After the 4 hours, uncover roast and add all vegetables.  Recover with foil and bake another 2 hours.

3-4 Servings.

Filed Under: American, Beef, Entrees Tagged With: , ,

Parslied Chicken Wellington

August 18, 2009 By
  • 2 Tbs. butter
  • 4 skinless, boneless chicken breast halves
  • 1/2 package(17 1/4-ounces size) Puff Pastry Sheet (1 sheet)
  • 1 egg, beaten
  • 1 Tbs. water
  • 4 ounces herbed cream cheese spread
  • 1/4 cup parsley

In medium skillet over medium-high heat, heat butter.  Season chicken with salt and pepper.  Add chicken and cook until browned.  Remove chicken from skillet.  Cover and refrigerate 15 minutes.

Thaw pastry sheet at room temperature 30 minutes.  Mix egg and water and set aside.  Preheat oven to 400 F.

Unfold pastry unto a slightly floured surface.  Roll into a 14-inch square and cut into 4(7inch) squares.  Spread about 2 Tbs. of the cheese spread in the center of the squares.  Sprinkle with 1 Tbs. parsley and top with cooked chicken.  Brush edges of the square with egg mixture.  Fold each corner to center on top of chicken and seal edges.  Place seam-side down on baking sheet.  Brush with egg mixture.  Bake 25 minutes or until golden brown.

4 Servings.

Filed Under: Chicken, Entrees, French Tagged With: ,

Penne a La Vodka

August 18, 2009 By
  • 1 Tbs. chopped garlic
  • 2 Tbs. olive oil
  • 4 cups diced tomatoes (2-28 ounce cans plum)
  • 3/4 cup vodka
  • 2 Tbs. fish stock
  • 1/2 cup heavy cream
  • 1 Tbs. butter
  • 2 tsp. tarragon
  • 6-8 ounces penne
  • 3/4 cup romano cheese
  • salt and pepper

In large skillet over medium-high heat, sauté garlic in olive oil about 30 seconds.  Add tomatoes and bring to boil.  Add stock, cream, butter, vodka and tarragon.  Return to a boil and cook until mixture is reduced by half, 5-8 minutes.  Remove from heat and set aside.  Cook pasta according to package directions, drain and divide between two plates.  Stir romano into sauce.  Pour over hot pasta.

2 Servings.

Filed Under: Entrees, Italian, Pasta Tagged With: ,
18 August 2009 New Orleans Jambalaya

New Orleans Jambalaya

August 18, 2009 By

Jambalaya is one of those super comforting dishes that’s simple to make and where there are some many variations. Jambalaya is a popular Louisiana dish with French and Spanish influences that consists primarily of seasoned rice with meat and vegetables.

My favorite version is simple and featured chicken and andouille sausage. I sometimes also add shrimps or crawfish.

Ingredients:

  • 8 bone-in chicken thighs
  • 1 tsp. each salt and pepper
  • ¼ cup vegetable oil
  • 12 ounces andouille sausage cut into ½-inch-thick slices
  • 1 ½ cups chopped onions
  • 1 tsp. plus 1 Tbsp. paprika
  • ¾ cup chopped celery
  • ¾ cup chopped red bell peppers (could use green)
  • ½ Tbsp. chopped garlic
  • 1-11.5 ounce can tomato juice (1 ½ cups)
  • 1 cup chicken broth
  • 1 tsp. all-purpose cajun seasonings
  • 1 ½ cups uncooked long grain rice
  • ½ cup scallions

Directions:

  1. Season chicken with salt & pepper.
  2. Heat oil in a large skillet over high heat. Add chicken and brown on all sides. Add sausage and cook until browned. Remove chicken and sausage from pot; set aside.
  3. Reduce heat to medium-high, add 1 tsp. paprika, onions, celery, peppers, and garlic; sauté 3-5 minutes (add a bit of oil if mixture seems dry). Return chicken and sausage to pan. Add tomato juice, chicken broth, 1 Tbsp. paprika and seasoning blend. Bring mixture to a boil. Add rice and stir to distribute evenly. Return to boil, cover, reduce heat to medium-low and simmer 10 minutes. Remove cover and stir so that you turn rice from top to bottom. Cover and continue simmering 15 minutes. 
  4. Add scallions and serve.

8 Servings.

Filed Under: American, Chicken, Entrees Tagged With: , , ,
18 August 2009 Penne with Mushroom Sauce

Penne with Mushroom Sauce

August 18, 2009 By

Light yet hardy pasta that’s “meaty” from the Cremini mushrooms.

  • 5 Tbs. butter
  • 1 large onion, chopped
  • 1 pound Cremini mushrooms, sliced
  • 1 1/4 cups heavy cream
  • 2 Tbs. dry Sherry
  • 1/4 tsp. thyme
  • 1 pound penne
  • 1/4 cup parsley
  • 3 Tbsp. Parmersan cheese

Melt butter over medium-high heat.  Add onions and sauté 8 minutes.  Add mushrooms and sauté 6 minutes.  Add cream, sherry, thyme, and cook until sauce consistency, about 5 minutes.  Season to taste.  Cook pasta according to package directions. Drain.  Toss sauce and pasta.  Sprinkle with parsley and Parmesan.

4 Servings.

Filed Under: Entrees, Italian, Mushrooms, Pasta Tagged With: , ,

Beef Chili for a Crowd

August 18, 2009 By

Beef Chili for a Crowd

Beef Chili for a Crowd

This simple and delicious chili recipe makes enough to feed an army…or at least 15 of your friends at your next party.

  • 5 lb. ground beef
  • 1 large onion diced
  • 2 Tbs. chopped garlic
  • 4 – 28 ounce cans whole tomatoes, hand-crushed
  • small can kidney beans
  • 2 packages Shelby’s Chili Mix, spice packets only
  • 1/3 cup chili powder
  • 2 ounces Worcestershire sauce

Sauté onion, and garlic on high heat for 5 minutes.  Add beef and cook until cooked through and no longer pink, about 8 minutes.  Add Worcestershire sauce.  Sauté until completely gray in color.  Add spices and blend well.  Add beans and tomatoes.  Cook on low heat for 1-2 hours.

15 Servings.

Filed Under: American, Beef, Entrees Tagged With: , , ,

Easy Veal Marsala

August 18, 2009 By

Sauce:

  • 3 Tbs. flour
  • 2 Tbs. butter, softened
  • 1 cup water
  • 1 tsp. instant beef bouillon

Veal:

  • 3 Tbs. flour
  • 8 ounces veal scaloppini
  • 2 Tbs. olive oil
  • 2 Tbs. butter, divided
  • 6 mushrooms sliced
  • 1/3 cup dry marsala wine
  • salt and pepper to taste

Sauce:  Mix flour and butter to form a paste.  In a saucepan bring the water to a boil over high heat and stir in the broth.  Reduce heat to low and stir in the flour mixture, cooking until desired thickness.  Keep on low heat.

Veal:  Place flour in a shallow dish and dip both sides of the veal shaking off excess.  Heat oil and 1 Tbs. butter over medium-high heat.  Brown the veal for 1-2 minutes on each side.  Remove veal to a plate.  Add the remaining butter to the veal skillet and sauté mushrooms for 1 minute.  Reduce heat to medium.  Stir in Marsala and cook 30 seconds, scarping brown bits from the pan.  Add the sauce and season to taste.  Return veal to the skillet to rewarm.  Serve with pasta or rice.

2 Servings.

Filed Under: Entrees, Italian, Veal Tagged With: , ,
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