Anne Burrell's Meatballs and Marinara Sauce

RECIPE COURTESY OF ANNE BURRELL

Excellent Meatballs

• Level: Easy Total: 1 hr 23 min Prep: 40 min Cook: 43 min Yield: 18 to 20 meatballs

Ingredients

Extra-virgin olive oil

1 large onion, 1/4-inch dice

Salt

2 cloves garlic, smashed and chopped

Pinch crushed red pepper

1/2 pound ground beef

1/2 pound ground veal

1/2 pound ground pork

2 large eggs

1 cup grated Parmigiano

1/4 cup finely chopped fresh Italian parsley leaves

1 cup breadcrumbs

1/2 cup water

Marinara Sauce:

1/4 cup extra-virgin olive oil

1/4 pound diced pancetta

2 large Spanish onions, cut into 1/4-inch dice

Kosher salt

4 large garlic cloves, smashed and chopped

4 (28-ounce) cans Italian plum San Marzano tomatoes

• Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
• In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
• Preheat the oven to 350 degrees F.
• Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!

Marinara Sauce:

• Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
• Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
• Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
• Yield: 2 quarts

 

Squab

 Squab with an orange sauce,

parsnips, corn and rice.  Parsnips cooked with salt and butter then steamed about 5 minutes.

 Orange sauce

1 cup orange juice

3 inch strip orange zest

1/2 teaspoon salt

1/8 teaspoon red pepper flakes

1/2 inch ginger peeled and sliced

1 clove garlic peeled and split

3 green onions, sliced 1-inch thick

1/3 cup soy sauce

1/3 cup honey

1/4 cup dry vermouth or other dry white wine

1/4 cup sesame oil

1/4 cup triple Sec

2 teaspoons corn starch dissolved in 1T. water 

Pork Chop Milanese with vinegar and Radish Garnish

 

I didn't notice this was a Martha Stewart recipe until after I had got all the ingredients I needed.  I have noticed, sometimes, with a Martha recipe, the ingredients don't always match the instructions.  This one said to get a bone-in pork chop, then pound it thin and after cooking, to slice it.  How are you going to pound a pork chop thin with a bone in it?  Why do they want you to slice it before serving with a bone in it?  I didn't flatten it or slice it up.  In fact I think if I had pounded it thin then cooked it for as long as they said, it would be over cooked.  As it was, cooked whole, it turned out well.  Charlie liked it.  PS I cooked both in the same skillet at the same time, not one at a time.

Vinegared Pork Chop Milanese with Radish Salad

• Reminiscent of the kind of flavors you'd find in a salt-and-vinegar potato chip, this quick and easy weeknight dish starts with zizzling a pounded, breaded pork chop in a thin layer of olive oil, and ends with a splash of white vinegar to infuse its crust with a pop of acidity. A salad of radishes, dill, parsley, and shallot introduces a different kind of crunch, one that’s bright and fresh.

By Lauryn Tyrell

Martha Stewart Living, March 2020

 Prep:  30 minsT otal:45 mins Servings:4

Ingredients

• 2 bone-in pork chops (about 2 pounds total), fat caps trimmed
• Kosher salt and freshly ground pepper
• 1 cup unbleached all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 2 tablespoons thinly sliced shallot (from 1 small)
• 1/2 cup distilled white vinegar
• 1 cup extra-virgin olive oil, plus more for drizzling
• 1/4 cup packed fresh parsley leaves
• 1/4 cup packed fresh dill leaves
• 3 radishes, thinly sliced (about 1/2 cup)
• Flaky sea salt, such as Jacobsen, for serving (optional)

Directions

• Step 1 Working with one chop at a time, pound pork between two pieces of plastic wrap with a meat mallet to between 1/4 inch and 1/2 inch thick. Season generously with kosher salt and pepper. Place flour, eggs, and panko in separate shallow dishes (such as pie dishes). Season all three with kosher salt and pepper. In a small bowl, toss shallot with 1 tablespoon vinegar and a pinch of kosher salt.
  Step 2 Heat oil in a large cast-iron skillet over medium. Dredge 1 pork chop lightly in flour, then egg mixture, letting excess drip off. Coat evenly with panko. When oil is hot (a piece of panko should sizzle in skillet) but not smoking, carefully lay breaded chop in oil. Cook, undisturbed, until evenly golden brown, 4 to 5 minutes (if browning too quickly, reduce heat to medium-low). Flip and continue to cook until second side is deep golden brown, 4 to 5 minutes more. Transfer to a wire rack set inside a rimmed baking sheet; season with kosher salt. Repeat with second chop.
  Step 3 Remove skillet from heat and pour out all but 3 tablespoons oil. Stir in remaining 7 tablespoons vinegar, return to medium-high heat, and cook, swirling occasionally, until liquid has almost evaporated, 2 to 3 minutes. Slice pork and return to skillet; spoon pan sauce over top and remove from heat. Toss shallot mixture with herbs, radishes, and a drizzle of oil. Season with kosher salt and pepper. Scatter salad over pork and serve, topped with flaky salt.
  
  

Philly Cheesesteak Casserole

Charlie likes Philly Cheesesteak sandwiches so I thought he'd like this. He said it was really good.

 Philly Cheesesteak Casserole

yield: 4 prep time: 15 MINUTES cook time: 45 MINUTES total time: 1 HOUR

 

Ingredients Posted by Rusty Wills Jan 2021

• 1 ½ lb. Ground beef
• 2 Bell peppers chopped
• ½ Onion chopped
• 2 tsp. Minced garlic
• 1 tsp. Seasoned salt
• 8 Slices provolone cheese
• 4 Large Eggs
• ¼ C. Heavy whipping cream
• 2 tsp. Worcestershire sauce

Instructions

• Preheat the oven to 350 degrees.
• In a skillet over medium high heat on the stove, begin to brown the meat.
• When the meat is partially browned, add the onions and peppers to the skillet. Cook until the meat is completely browned and the vegetables are beginning to soften.
• Add the seasoned salt and minced garlic to the skillet and saute another 30 seconds. Drain any excess grease.
• Layer the beef in the bottom of a well greased 9x9 baking dish.
• Top the beef with the cheese slices.
• Mix together the heavy whipping cream, worcestershire sauce and eggs in a bowl, and pour over the meat mixture in the baking dish.
• Bake for 35-40 minutes until cooked through.

 Charlie and I split half a potato and an ear of corn.  He made mac and cheese too.

New Years Day 2021

 

COLLARD GREENS

2 bundles collard greens

water to cover

2 large smoked ham hocks

1 cup sugar

Salt

1 teaspoon crushed red pepper flakes

salt

tabasco sauce to taste added after cooked and drained.

Directions

Thoroughly wash collard greens. Be sure to pull leaves apart and remove any sand. Remove stems, chop collard greens.

In a medium saucepan, bring  salted water to a simmer. Place smoked ham hocks  and greens in salted water 

Cover and cook greens for 1 to 1 1/2 hours.

HAM AND NAVY BEANS

1 (1 lb.) bag small white beans

6 c. turkey stock

Bring to boil, discard water, add 6 cups water, bring to boil, add

1 tbsp. brown sugar

1/8 tsp. ginger

1/4 tsp. cloves

1/2 tsp. cinnamon

1 can chicken broth

2 lb. cooked ham cut in pieces

Few dashes sherry

Salt and pepper to taste

simmer about 1 1/2 hours

HOT BLACK-EYED PEA DIP

Creamy and cheesy Hot Black Eyed Pea Dip to bring you lots of good luck and prosperity in the New Year. Serve with tortilla chips for a delicious party food.

INGREDIENTS

• 1 tablespoon butter
• 1 small onion, diced
• 1/2-1 tablespoon finely chopped pickled jalapenos
• 1/4 teaspoon ground cumin
• 4 ounces cream cheese, softened
• 1/3 cup sour cream
• 1 (10-ounce) can Rotel diced tomatoes and green chilies, drained
• 1 (15-ounce) can seasoned black-eyed peas, drained
• salt and pepper
• 1/2 cup shredded Mexican cheese or cheddar

INSTRUCTIONS

• Preheat oven to 350 degrees.
• Melt butter in a pan and add onion. Cook until soft.
• Add remaining ingredients to pan EXCEPT shredded cheese. Stir to evenly mix and remove from heat. Check for seasoning and add salt and pepper to taste.
• Transfer dip to a greased cast iron skillet or baking dish. Sprinkle shredded cheese on top.
• Place in oven and bake for 20 minutes or until warm and cheese is melted.
• Serve with tortilla chips.

Note. I added half a glassful of Kraft Old English spread to the peas before topping with Mexican cheese and baking