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NOTE: This sauce CAN be made in about 3-3.5
hours by reducing the amount of water by half for each 28-oz. can of tomatoes.
It's still damn good, but the all-day version is worth the extra time...
2 (28 oz) cans Tomato puree
2 (28 oz) cans Peeled crushed tomatoes
2 small cans Italian style tomato paste
1 large onion, finely chopped
4 cloves fresh garlic, finely minced
1/2 cup parsley flakes
1/4 cup Crushed dried oregano
4 Bay leaves
1/4 cup Dried basil
1 tsp thyme leaves
1/2 tsp Tarragon leaves
1 cup olive oil
1 shake crushed red pepper
1 tsp black pepper
1 TBS Garlic powder
1-1/2 TBS Onion powder
1/2 cup Romano/Parmesan grated cheese blend
1/4 cup wine (opt.)
In a very large pot, add the oil, and onions.
Saute onions until they become translucent, but do not allow to brown;
Stir in minced garlic, and saute for one minute, stirring constantly- do
not allow garlic to brown, or it will become too bitter.
Stir in all spices, mix well, and then add the
tomato paste.
"Fry" the paste in the oil for about 3-4 minutes,
stirring constantly, until a deep, rich color appears throughout the blend,
and the oil darkens with the color of the sauce nicely. You'll know when
you see it.
Immediately stir in two cans of water, using
the tomato paste cans as your measurement. (This also helps remove
the remaining paste from the cans, so stir it well to get every bit!)
Next stir in the large cans of tomatoes.
After each can is added, fill it with water once, and add it to the pot.
Add wine if desired.
Bring the pot to a boil, then reduce the heat
to a simmer, and cook for 5 hours, uncovered. Stir occasionally.
At around 5 hours, the sauce will be reduced
by about half, and begin to thicken nicely; Add a cover, but tilt it so
that some of the steam escapes; Stir in the grated cheese blend and continue
to simmer, stirring often now. At 6 hours, the sauce should be reduced
to a thick, rich sauce; Remove the bay leaves, and use the sauce as desired.
Misc. Notes:
* A piece of meat, seared in the oil and
browned for several minutes will really accent the flavor of the sauce;
Pork, Sausage, or any cut of beef will work well; Chourico or even pepperoni
will add an excellent taste, too- if using pepperoni, simply add cut-up
slices to the sauce for the last hour. Seafood also works great,
but should be done in a different manor- see recipe to follow.
* If you enjoy the tang of fresh tomatoes, the
sauce can be used after about 4 hours cooking time; Reduce volume
of water used by about one 28-oz. can to compensate for cooking time.
* Other ingredients can be added, such as chopped
olives, green peppers, mushrooms, etc.- this is just the base sauce to
be altered, depending on the purpose. Most vegetables should be added to
the sauce at the same time as the large cans of tomatoes, and allowed to
simmer the full time.
Chicken MO-Ronic
The title tells it all- but don't be afraid-
my daughters say this was one of THE best meals ever!
1 Oven stuffer roaster, or meaty whole chicken
2 Whole onions, peeled
2 Large stalks celery, washed and trimmed
The following spices:
Black pepper, onion powder, garlic powder, rosemary,
thyme, savory, and basil
Wash chicken and remove giblets, reserve
for use in gravy if desired. Pat dry and place in a baking dish that
closely fits the chicken, in order to retain juices close to meat.
Now here's the MO-Ronic part- when you put the chicken in, place it BREASTS
DOWN, with the underside of the bird on top!
Next, insert one of the onions (still whole)
into the empty cavity, along with one stick of celery, halved.
Cut the second onion in quarters, and place around the chicken, along the
outer edges of the dish. If needed, cut the onion into smaller chunks
so they fit on the bottom of the pan, so they can cook in the liquid which
will form later; Do the same with the second stalk of celery.
Starting with the black pepper, sprinkle a rather generous helping of it over the chicken; Next do the same with the onion and garlic powders. For the other spices, a good pinch between your fingers should suffice- squeeze each one as you sprinkle it over the chicken, crushing it as finely as you can as it falls between your fingertips. When you are done, there should be a nice coating of spices all over the skin!
Bake the bird at 325-350 for about two hours, or until the meat begins to pull away from the drumsticks; With thick birds like this, it's best to use a meat thermometer.
Remove from the oven and let set about 10
minutes before carving; The skin will have turned a rich brown, with a
taste that's heavenly- but there won't appear to be much meat other than
the legs! Now it's time to flip the bird over,
and taste what you've created- Enjoy!
Cappy's Cioppino
The best part about this is eating it; the second best part is that
you can vary each ingredient as desired volume-wise, adding more
of your favorite items, and less (or even none) of those you may not enjoy.
The down side is obvious- this is an expensive dish to make,
but it's sure worth the price!
Of course it's important to get the freshest seafood available to you;
I always catch as much of it as I can just before making this- living on
the water does have its advantages!
24 littleneck clams, scrubbed clean
24 mussels, beards removed
1 pound bay scallops, whole, or sea scallops, halved
1 pound large raw shrimp, peeled/deveined
1 can black pitted olives
1 large onion, peeled and medium chopped
1 pound fresh haddock or scrod fillets, cut in 1" chunks
1 16-oz. can diced tomatoes or equivalent
4 cloves garlic, peeled and minced
1/2 cup white wine
1/2 tsp each: red pepper flakes, salt, basil, thyme, parseley
flakes
In a large cookpot, place in this order: Clams and mussels, 1/2 of the shrimp, fish, scallops, remaining shrimp, olives. In a bowl, combine tomatoes, garlic, wine, onion, and spices; stir well to mix, and pour over seafood. Bring to a boil, cover, and cook on medium-high heat for 8 to 10 minutes, or just until fish chunks flake apart with a fork. Serve with fresh French or Italian bread to sop up the delicious juice.
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