Parfait! Pressure Cooker Whole Chicken

This Parfait! recipe, to me, perfectly illustrates this week’s Food For Thought quote from the most esteemed Douglas Adams in, that, in my mebbe not so humble opinion, this is the way chicken should be done. And possibly duck, too. I will get back to you on that.

Loaded with flavor, moist and tender, with a pan gravy that is pretty hard to beat, this chicken also has the advantage, with the help of modern technology, a one pan procedure!

I mean, shut the front door and call me Mildred, but that is pretty cool beans.

All you need is an electric “multi pot” – a pressure cooker, slow cooker, rice cooker, risotto and yogurt maker, combo with a couple of other buttons no doubt on the control panel.

I was able to brown my chicken, then sauté the aromatics, the pressure cooked the chicken with the aromatics, then, while the chicken was resting, brought the pan juices to a simmer and reduced them to make the gravy. This one recipe is worth the price of the pot. Add in making stock from leftover bones, and the easiest peeling hard cooked eggs you’re likely to come across, and we are talking about a multi-functional kitchen gadget.

And do not even get me started on the risotto.

Yum!

So all that said, let’s put together one. FINE. Chicken.

INGREDIENTS
•1 whole chicken (about 4 lb)
•1/2 cup peperoncini juice (from the jar)
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1 tsp paprika
•1 tbsp veggie oil
•2 cups diced sweet onion (1 medium)
•1 cup diced celery
•1 cup diced carrot
•1 tbsp sliced peperoncini (from the jar)
•1 tbsp minced fresh garlic
•1/2 tsp dried rosemary
•2 tbsp flour
•1/2 cup Prosecco (or other white wine)
•3/4 cup chicken stock
•2 tbsp Sherry Peppers Sauce*
•2 tbsp unsalted butter
•1 tbsp Sherry Vinegar
•Black pepper, to taste

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Note: we use a cage free, vegetarian bird with no preservatives or other stuff added.

Remove the giblets from the bird and toss – or – set aside to maybe make a gluten free gravy thickener.

Drizzle the chicken, inside and out, with the oil and the peperoncini pickle juice (or, just  use white vinegar) and set aside to rest for ten minutes.

Pat the chicken dry with paper towels and season, again inside and out, with the Seasoned Salt, black and Aleppo peppers, and the paprika.

Heat the oil in your pot on the “BROWN” setting until the oil begins to smoke.

Add the chicken, breast side down, and cook for four minutes.

Using a good pair of tongs, flip the bird and cook for another four minutes.

Remove to a bowl or platter, then add the onion, celery, carrot, and peperoncini to the hot liquid in the pot and cook for five minutes.

Add the garlic and rosemary and cook for about a half a minute, just until they are nicely fragrant.

Stir in the flour and cook for another 30 seconds, stirring constantly.

Note: if you want, or need to go gluten free, skip the flour at this point and I’ll have another couple of options (no additional ingredients) later on in the recipe.

Stir in the wine, scraping up any tasty crispity bits from the bottom of the pan and continue to cook on “BROWN” for about 30 more seconds.

Stir in the chicken stock and the Sherry Peppers Sauce, then place the chicken, breast side up, in the pot.

Turn your pot off, then lock the lid into place and set the timer for 25 minutes at HIGH pressure.

Note: no, your chicken will not now be ready in 25 minutes, that bit is one of the annoyances I find with most pressure cooker recipes. Your pot will need to come up to pressure before the cooking (and the timer) will start – so, plan on adding mebbe 10 to 15 more minutes to this bit.

Once the time goes off. chill! Your pot will cycle to “KEEP WARM” for 15 minutes or so; but, if you are ready for your chicken, turn the pot off, then do a quick release of the pressure (be mindful off that very hot steam).

Transfer the chicken to a platter or cutting board, cover loosely with foil, and set aside to rest while you finish the gravy.

Skim any excess fat from the top of the pot, then bring to a boil using the “SAUTÉ” setting.

Whisk in the butter and sherry vinegar (or, lemon juice will work here, too) and simmer until the gravy is as thick as you like it.

Note: you’re going no gluten? Add those giblets you didn’t toss earlier and simmer for about 30 minutes, until the giblets are well and truly done. Give the whole thing a whizzz with your immersion blender, and you should have a nicely thickened gravy.

Either way, give it a tasted and add additional salt, pepper, or sherry vinegar, if you think it needs it.

We totally enjoyed this with smashed potatoes and steamed asparagus, with the gravy over the top.

I can truthfully say that I would make this every single week, at least once, but then the chicken bones stashed in the freezer to make stock – and then, of course, the stock, would begin to overwhelm this two, full size, fridge/freezer household so I keep it down to once a month or so.

Besides, absence actually does make the heart grow fonder.

Note: my appliance is a 6 quart Fagor LUX multicooker, and I have been very happy with it. Friends have the Instant Pot and seem equally pleased, so look around and find what works best for you.

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Veal Patties With Cherry Peppers and ???

When I was a kid, my mom would sometimes pick up a pack of veal patties from the freezer case at the market and serve them for dinner, pan fried and maybe served with a tomato sauce – though not often, because, my dad did not do spices beyond salt, pepper, and perhaps a bay leaf.

These veal patties are worlds’ apart from those veal patties. In the first part, these a fresh from the butcher’s case, prepared by a local Chicago company and really very, very tasty.

Secondly, these are pan fried, in butter and olive oil, but with the addition of sliced sweet onion and hot pickled cherry peppers.

Thirdly, in place of the more usual marinara sauce, I go with Catalina French salad dressing.

*!*

Yep. The good folk at Kraft have changed their salad dressings ingredients to get rid of the corn sweeteners and artificial flavors and such.

Don’t get me wrong, sugar is still the first ingredient on the list for a bottle of Catalina, but I look at this as a treat supper, so why not live a little?

If you cannot stomach the idea of all of that sugar, though, I do happen to have a very good, all real ingredients and way less sugar substitute Catalina recipe, here.

INGREDIENTS
•4 veal patties (Chiappetti’s, if you can)
•1 tbsp unsalted butter
•1 tbsp olive oil
•1 sweet onion, sliced
•Sliced hot cherry peppers
•Catalina dressing
•Cheese – we like Swiss or Provolone

Melt the butter with the olive oil over medium high heat in a large (12″ to fit all four patties at once, or, do two at a time and keep warm) skillet.

Add the veal patties, cherry pepper slices, and onion and cook until the veal is browned on the bottom, four or five minutes should do it.

Flip the veal, stir the onion and peppers around in the pan and cook until browned on the bottom, another four or five minutes.

Drizzle the veal patties with the Catalina dressing – I tend to cover each patty – and flip so that the dressing side wil get a bit caramelized and extra will flow into the onion and peppers.

Cover each patty with a slice of cheese, turn off the heat, and cover the pan.

Finish putting the rest of dinner together while the cheese melts.

These make most excellent sammiches on toasted sourdough bread, but are also fine on their own, perhaps with a nice couscous salad on the side.

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Cauliflower and Potato Soup

My husband has a pretty definitive opinion on cauliflower: it is fine as a side, preferably covered in a nice cheese sauce; but he does not care for cauliflower pizza, or tabouli, or breadsticks, or Buffalo style  – all of which you will note from the links attached I have served him at least once. Do not even get him started on the cauliflower risotto.

He did not mind this soup, though I think he would have preferred it to be served at lunch. Soups are not high on his list of “ooh, let’s have this for dinner tonight!”

Too bad, too, because this really is a very nice soup, and the fact that it all comes together in the slow cooker means it is pretty simple to toss together, too.

The basic recipe is from 365 Slow Cooker Suppers by Stephanie O’Dea; though I, of course, made a few changes to suit our tastes and my pantry.

INGREDIENTS
Soup:
•2 large baking potatoes
•1 small head cauliflower
•1/4 cup sliced scallions (white and light green bits only)
•1-3/4 cup chicken broth
•1 cup milk
•1 tbsp Sherry Peppers Sauce*
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
•1/4 tsp dried thyme
•1/2 to 3/4 cup sour cream
•1 tsp dried chives
•1 cup milk

Toppings:
•Chopped fresh parsley
•Shredded Cheddar cheese
•Crumbled cooked bacon
•Chopped fresh chives
•Sherry vinegar (or cider vinegar)

*No Sherry Peppers Sauce? No Problem! Simply add a bit more good sherry and a dash or three of your fave hot sauce, to taste.

Dice the potatoes – I did not peel mine – then cover with cold water and set aside to rest for ten minutes or so. Rinse well.

Remove the stem and dice the cauliflower, then add to a six quart slow cooker along with the potatoes..

Pour the chicken stock and the milk over both, stir in the salt, pepper, thyme, and Sherry Peppers Sauce; then cover and cook on high for four hours, or on low for six to seven hours.

Blend with an immersion blender until as smooth as you like, then stir in the sour cream, dried chives and – if, like me, you think the soup a touch too thick – that one more cup of milk.

Heat through, then serve with your toppings of choice.

No immersion blender? No problem! Let the soup cool a bit, then add to a blender in batches and pulse until the soup is as smooth as you like.

We added a but more sour cream to each bowl, as well as a healthy grind of black pepper, and, at the end, a shot or my new favorite sherry vinegar.

Nice soup! Though, as my husband allowed, it would’ve been much better if it were a medium rare steak.

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Pineapple & Chili Sauce Barbecued Ribs

I had a tray of country style pork ribs and, while my canning cupboard was well stocked with my own (and very good, too) Barbecue Sauce, I had come across a recipe (sorry, whomever posted this, I did not note the source) for a pineapple juice and chili sauce barbecue combination that looked too good to pass up.

Of course, I ended up adjusting the ingredients to suit my tastes and my pantry; cutting down the amount of tamari and stuff like that.

All in all; a fine sauce for pork ribs, beef ribs, chicken, and, unless I am very much mistaken, grilled fish.

INGREDIENTS
Ribs:
•Country style pork ribs
•Sweet onion, sliced
•Celery, chopped
•Carrots, chopped
•Garlic
•Your fave pork seasoning – I went with a seasoned garlic pepper

Sauce:
•1/2 cup diced sweet onion
•2 tbsp butter
•1/2 cup ketchup
•3/4 cup chili sauce
•1-1/2 cup pineapple juice
•2 tbsp raw (turbinado) sugar
•1 tbsp Sherry Peppers Sauce*
•1-1/2 tsp low sodium tamari
•1 tsp dry mustard
•1 tsp Seasoned Salt
•1/4 tsp fresh lemon juice

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

First things first, heat your oven to 350° and arrange the sliced onion, celery, carrots, and galic in the bottom of a roasting pan.

Place the the ribs in a single layer on top of  the veggies, season both sides, then cover the pan tightly with foil, and bake for one hour.

While the ribs are baking, melt the butter in a deep pot over medium high heat, then add the onion and cook for eight to ten minutes, until the onion is golden and tender.

Stir in the remaining sauce ingredients, bring to a boil, then reduce heat and simmer until thickened.

Pull the ribs out of the oven and drain off all of the pan drippings – you can keep the veggies if you like.

Reduce the oven temperature to 300º

Return the ribs to the pan and cover with some of the sauce.

Recover the pan tightly with foil and bake for 30 minutes.

Remove and discard the foil, turn the ribs over and brush with the remaining barbecue sauce.

Back into the oven for 30 more minutes, and you are good to go with some pretty darned tasty ribs.

Note: if you would like to try these on the grill, prepare and bake the ribs in the ovenas noted above, tightly covered, for 75 to 90 minutes, then remove and finish on the grill, brushing both sides with the sauce.

Enjoy!

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Brussels Sprouts, Roasted and Tossed With Feta and Pecans

I was at an unofficial Book Club (weekday, smaller crowd) lunch and my friend Mira was tossing some sprouts together with some sliced sausage to pop into the oven.

No biggie, right? I mean, who doesn’t roast their sprouts anymore (unless they’re shaving ’em for salad)?

Thing is, Mira then went and added crumbled Bulgarian Feta to the roasted sprouts and sausage and, well, totally yummy!

Here’s the deal, though.

Mira is more than happy to set me up with her local Bulgarian Feta Guy, but we just do not use it as much as she and her family do, so I stick with the smaller chunks I can buy from my local market’s deli case. It’s pricier, and Mira will quickly tell you that it is not as good as Bulgarian Feta, but it’s still pretty good, and I do not have a a hunk o’ cheese the size of a large brick sitting in salted water in my fridge; which would seriously cut into my condiment storage.

Priorities, people.

INGREDIENTS
•1-1/2 lb Brussels Sprouts
•3 tbsp good olive oil
•Salt (Kosher or coarse sea salt)
•Red pepper flakes – to taste
•Black pepper
•Balsamic vinegar
•Feta Cheese
•Pecan halves

A note on the Balsamic: I use an aged 25 year old vinegar I get at a local olive oil store. You can order it on line, or, check and see if there’s a store near you.

Heat your oven to 350º.

Cut the stem ends off your sprouts, then cut them each in half. Arrange in a baking pan, drizzle with the olive oil, then season to taste with the salt, black pepper, and red pepper flakes. If you have any, go ahead and add a tablespoon of Sherry Peppers Sauce, too.

Bake for 25 minutes, until the sprouts are nicely browned and caramelized at the edges – this can happen fast though, so check after 20 minutes or so.

Remove from the oven, sprinkle with the vinegar, toss with Feta cheese and pecan halves, then let rest for a bit for the cheese to soften a bit.

Enjoy your sprouts.

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Parfait! Korean Potato Salad

I cannot say how much I love this potato salad.

What makes it “Korean?”

Cannot say for certain, though I am guessing that at least part of it is the part about cooking the potatoes in little water and then mashing them.

I did make a few changes to my original recipe this time, adding some more traditional ingredients and seasonings.

And I think this version may very well be a winner!

INGREDIENTS
Potatoes:
•4 cups peeled and cubed russet potatoes
•1/2 tsp Seasoned Salt
•1/2 cup water

Dressing:
•1 cup mayonnaise
•1 tbsp yellow mustard
•1 tbsp Chop Pickle (or any sweet relish)
•1 tbsp Dill Relish
•1 tbsp Sherry Peppers Sauce*
•1 tbsp sugar
•1/2 tsp white pepper
•1 tsp Aleppo pepper
•1 tsp dried parsley
•1 tsp paprika
•1/8 tsp Seasoned Salt

Salad:
•2 eggs, hard boiled, chopped
•1 cup diced red onion
•1 cup diced celery

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Place your prepped potatoes in a bowl, cover with cold water, then set aside to rest for ten minutes or so.

Drain and rinse the potatoes, then add to a pan with the seasoned salt and 1/2 cup of water.

Cover and bring to a boil over medium high heat, then continue to simmer until most of the water has been cooked off – somewhere between ten to 15 minutes.

Note: you are gonna get some pan bottom scorching, but a little soak in hot and soapy water with make it all go away and, trust me, this potato salad is worth it.

Remove the potatoes from the heat, transfer to a mixing bowl, and let rest for ten minutes or so.

Add the remaining ingredients to the bowl and mash together with a potato masher or the back of a large spoon.

Give your potato salad a taste and correct the seasonings, if you think you need to.

I didn’t.

I thought this version of this potato salad was pretty much Mary Poppins – “practically perfect in every way!”

We thoroughly enjoyed ours with barbecued corned beef and sautéed cabbage.

And then…

there were the leftovers and just me at home to enjoy them.

I consider myself to be be one very lucky man.

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Beef Stew

Yesterday, I did a post about prepping pearl onion, carrots, and ‘shrooms for use in today’s feature: beef stew. I split the posts up because, as I was looking over my notes, I added a lot of stuff to my stew as it was simmering.

I should note that this is not a complex recipe, but that there is a long list of ingredients that I used to build up to a stew I was well and truly pleased with.

Try it and see if you don’t agree.

INGREDIENTS
•4 cups cubed cooked roast beef
•2 baking potatoes, peeled and cut into chunks
•1 tbsp Sherry Peppers Sauce*
Caramelized pearl onions and carrots
•Sautéed ‘shrooms
•32 oz beef stock
•1/4 cup tomato puree
•2 tbsp Worcestershire sauce
•1 bay leaf
•1/2 tsp black pepper
•1/2 tsp sweet Hungarian paprika
•1 tbsp good sherry
•1 tbsp brandy
•1 tbsp Dijon mustard
•2 tbsp Steak and Chop Sauce, or your fave steak sauce
•1 tsp Cajun Power Spicy Garlic Pepper Sauce, or your fave hot sauce, to taste
•1/2 tsp Seasoned Salt
•Black pepper
•1 tbsp sherry vinegar

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Cover the peeled and chunked potatoes with cold water and set aside to rest for a couple of minutes before draining and rinsing well.

Add the potatoes to a large pot along with your prepared pearl onions, carrots, and ‘shrooms.

Stir in the beef stock, tomato paste, Worcestershire sauce. and the bay leaf (mine were small, so I used two), bring to a boil, then cover and simmer for one hour.

Taste, and correct the seasoning, if needed. I added 1/2 teaspoon each black pepper and sweet Hungarian paprika.

Stir in the beef and cook for another hour, giving the stew a taste after 30 minutes.

Here’s where I added the sherry (my current fave is Harvey’s Bristol Cream), brandy, Dijon mustard, Cajun Power Sauce, Steak and Chop Sauce, the Seasoned Salt and additional black pepper.

One last taste before serving, and then I stirred in the sherry vinegar.

Perfect!

Note: if you don’t have beef stock, go ahead and use chicken or even veggie stock; and, as always, feel free to change up the seasonings to suit your tastes and pantry.

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Onions & Carrots & ‘Shrooms!

I am not gonna lie to you; this is a building post, which I will finish tomorrow.

See, I was gonna post about a really quite nice beef stew recipe I’d worked up, but then I got to looking over my notes and, well, there was a lot to cover, so, I thought I’d split up the veggies from the stew; which is kinda cool because you totally could do this bit a day or two ahead and get a jump on your whole hearty stew making. And, these veggies would be fine additions to most soups, too, so there’s a bonus.

See? It all works out in the end!

INGREDIENTS
Onions and Carrots:
•1 bag frozen pearl onions, thawed
•1 bag frozen sliced carrots, thawed
•2 tbsp unsalted butter
•2 tbsp sugar
•1/2 tsp sea salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1/2 tsp dried thyme
•1/2 cup water
•1 tbsp Sherry Peppers Sauce*

‘Shrooms:
•8 oz sliced ‘shrooms
•1 tbsp unsalted butter
•2 tbsp olive oil
•2 tsp Italian Seasoning
•1 tsp garlic powder
•1 tsp Cajun Seasoning
•1 tbsp Sherry Peppers Sauce
•1 tbsp good (not cooking) Sherry

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Melt the butter in a large skillet over medium high heat.

Add the carrots, pearl onions, and seasonings and toss to coat.

Stir in the water, cover, and cook for ten minutes or so, until most of the liquid has cooked off.

Stir in the Sherry Peppers Sauce and continue to cook, stirring often,  until the onions and carrots are nicely browned.

Transfer the veggies to a bowl to cool (if making ahead, let them cook then stash, covered, in the fridge for up to two days).

Return your pan to the stove and melt the tablespoon of butter with the olive oil.

Add the ‘shrooms, seasonings, Sherry Peppers Sauce, and sherry and cook, stirring often, until most of the pan liquids have been reduced and the ‘shrooms are nicely browned and mebbe even a bit crispity on the edges.

If making ahead you can add these to the onion and carrots, cool, then cover and stash in the fridge.

If doing it all in one fell swoop…

well, tune in tomorrow for Beef Stew!

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Red Curry Chicken and Wild Rice Soup

I came across this recipe, from sweetpeasandsaffron, I think on Facebook, and knew I was gonna make it.

First, slow cooker recipe, hellooo!

Second, wicked simple to toss together!

Third, butternut squash instead of potatoes, but that is totally cool because, much as I don’t particularly care for butternut squash (or most squashes, in general, but…

There is Thai Red Curry Paste in the soup,  which I think makes everything taste just a wee, tiny bit better, so…

Winner winner chicken soup dinner!

INGREDIENTS
Soup:
•1-1/2 cup diced carrot
•3 cups diced onion
•4 cups cubed butternut squash
•2 tsp ground ginger
•2/3 cup wild rice
•2 tbsp Thai red curry paste
•2 tbsp fish sauce
•2 tbsp turbinado sugar
•1 tbsp Sherry Peppers Sauce*
•6 cups chicken stock
•5 or 6 boneless, skinless chicken thighs

To Serve:
•400 mL can coconut milk
•Fresh lime wedges
•Chopped fresh parsley
•Sherry Vinegar (optional)

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Stir all of the soup ingredients together in your slow cooker until nicely mixed, then add the chicken thighs, pushing them down into the liquid.

Note: wanna use boneless skinless chicken breasts? Knock yourself out!

Cover and cook on low for six hours, or on high for four hours, depending on your slow cooker. I have one that cooks everything significantly quicker than usual, and it has since the day I brought it home so, use your own judgement.

A note on the curry paste: this soup was good as it was, but next time I make it, I will add at least one more tablespoon of the paste when starting the soup. You do what you like.

Shred the chicken with a couple of forks, then stir in the coconut milk and chopped fresh parsley (cilantro, of course, would be more usual, but I am not a cilantro fan).

Thai basil and/or lemon grass, though… that might could work very well here.

Serve the soup with lime slices to squeeze over the top, and pass the sherry vinegar around (if you so choose) so that folk can add a splash to their bowls.

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Parfait! Best! Doctored Pasta Sauce

Well… I say pasta sauce, but, this zippy tomato combination is also pretty darned tasty over ‘za! or flatbread, and might just make you rethink how you do shrimp and rice, or grits, or mashed potatoes, for that fact. It really is all good.

Since it’s a Friday and a Parfait!, many of you know this is a repeat recipe. What you don’t know, though, is that I’ve added one of my new secret weapons into the mix: sherry vinegar! Not cheap at around $10 for this 200mL bottle, it is well worth the price.

For the flavor.

So. First things first, let us get the dirty little secret out in the open and let the hollering commence. I start this, one of my fave sauces, with a jar of sauce.

But…

I am choosy about which jarred sauce I start with. I read the label. I check the ingredients. Corn syrup? No, thank you! Mostly everything else look fairly reasonable and not requiring me to go back to my college chemistry books to check out the ingredients? We’re good!

BTW, you can find a decent “starter” sauce for not too much money, check out the lower end of the sauce aisle and, again, compare labels. You might be surprised.

INGREDIENTS
•Olive oil
•1 lb ground beef
•1 lb ground pork
Sautéed onion and ‘shrooms
•1 (24 oz) jar sauce
•12 oz low sodium veggie juice
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or, your fave hot sauce, to taste
•1 (14 oz or so) can diced tomatoes
•1/2 tsp onion powder
•1/2 tsp garlic powder
•1/2 tsp dried oregano
•1/2 tsp dried basil
•1/2 tsp dried parsley
•1/2 tsp thyme
•1/2 tsp rosemary
•1 tsp Salad Elegant
•1/2 tsp red pepper flakes
•1/2 tsp sea salt
•1/2 tsp Aleppo pepper
•1/2 tsp black pepper
•1 tbsp sugar
•1 bay leaf
•1 tbsp sherry vinegar

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Drizzle a bit of olive oil in a pan over medium heat, then add the ground beef and pork and cook, breaking the meat up into small pieces, until cooked through and mebbe just a touch crispity in places.

Stir in the sautéed onion and ‘shrooms, the pasta sauce, tomatoes, and remaining ingredients, bring to a boil, stirring quite often, then reduce the heat, and simmer, partially covered, for about 90 minutes, until your sauce has thickened up nicely.

Nice sauce!

And, the new bit with the sherry vinegar?

Spend the $10, already! A little bit goes a very long way, and the punch of flavor it delivers will no doubt make you very pleased with yourself.

Or…

at least, it should.

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