buckwheat
01-04-2009, 13:03
Attention Vegans!
Look over there at the pretty rainbows and the unicorns!
Attention Everyone Else!
Herewith ... the trail sauce to end all trail sauces. I am giving you The Gifting. Pass it along to your grandchildren and you will be loved and remembered. Takes 2-4 hours to make, depending on how good you are with a razor blade.
Required Equipment:
1 sharp paring knife for rendering your vegetables
1 new single-sided razor blade
1 well-seasoned, well-oiled 12" Lodge brand Cast Iron Skillet (https://secure.lodgemfg.com/storefront/product1_new.asp?menu=logic&idProduct=3924)
1 wooden cooking spoon
1 glass mixing bowl
1 sauce dehydrator
Do not attempt to cook this sauce in a lowly frying pan. If you do not own a Lodge Brand Cast Iron Skillet, then shame on you. Get thee to a nunnery and ask a nun there to borrow their Lodge Brand Cast Iron skillet! Or elsewise procure said utensil.
The Makings:
1 pound of freshly-ground 80% lean beef (you want the fat)
1 pound of freshly-ground pork (have your butcher grind it fresh if you can)
2 Teaspoons Extra Virgin Olive Oil
1 large Vidalia onion (accept no substitutes)
1 medium green bell pepper (do not attempt to use a red or yellow bell pepper ... those are for the yuppies.)
5 cloves of fresh garlic
1 package Lowry's Spaghetti Sauce powder
2 freshly sliced or chopped tomatoes (or, out of season, canned)
1 can of tomato paste
Salt, Pepper, Tony Chachere's Famous Creole Seasoning (http://www.foodlocker.com/brands-t-tony-chachere-s.html) (The Trinity)
The Preparations
Salt, pepper and Tony your ground beef and ground pork to taste. Set aside so that the meat can absorb The Trinty while you are prepping everything else.
Peel and slice the garlic exactly the way that Paulie Sorvino did in Goodfellas (http://www.imdb.com/title/tt0099685/). If you don't know what that means, then go rent Goodfellas and watch it. See you back here in two hours. (PS: You don't have to whack anybody and go to jail to make this sauce. But do it just like Paulie did in jail.) You want your garlic "leaves" to melt the moment they are placed in the pan. This is important, so take the time to do it right. Set the garlic aside.
Dice the onion. It's important that you dice it so that no onion piece is larger than 1/4" on a side (a proper dicing). Dice the bell pepper similarly. Set aside for a moment.
The Making
Slice up your tomatoes and place into a glass mixing bowl (or pour your 2 cans of sliced tomatoes into this bowl). Don't use plastic. We don't cook with plastic because ... it's just not right. Mix in the tomato paste and 2 cans of water. Incorporate the water into the paste. This mixture should resemble homemade tomato soup when you are finished if you do it right. Salt and pepper to taste and set aside to marinate while we are carmelizing our meats.
In your Lodge Brand Cast Iron Skillet shake in a bed of salt, pepper and Tony's ... just enough to coat the bottom of the skillet so that the meat doesn't stick. Carmelize your ground beef and pork on high heat. It's not necessary to cook it through and through as we're going to simmer this sauce for an hour or so. You just want a good browning of your meats in this stage. As you're browning, cut up the meat thoroughly. You want a bolognese sauce at the end, not meatballs, so keep everything broken up well as this will aid in the dehydrating later on. If you have mislaid any of your small children, the aroma of this concoction coming to the brown should bring them running soon enough from whence whatever wood or glen they were hiding.
Once browned remove the meat from the skillet and place into the skillet the two tablespoons of Extra Virgin Olive Oil and the diced onion. Sweat the onion, using the olive oil to deglase your skillet. The sweet Vidalia onion will absorb the browns and become heavenly in the process. Just before the onion is completely sweat, add the sliced garlic and allow the garlic to melt. Don't overcook the garlic essence. The garlic should be in the skillet for maybe 30 seconds before the next step.
Now ... quickly add back in the meat. Give it a quick stir with your wooden spoon so that the meat will absorb all the liquid. Shake on and incorporate your Lowry's Spaghetti powder. Next, add in the tomato soup concoction you had marinating and the bell pepper. Add enough water to top off your skillet and stir carefully to avoid spilling.
Allow this elixir to simmer on the lowest possible heat setting of your stove for about 1 hour, or until your sauce is about 3/4ths filling the skillet.
Dehydrate for hiking according to the instructions that came with your dehydrator for dehydrating sauces. Store in a Ziplock bag, or decant into Mason jars for home use. Be prepared to fend off your fellow hiker, who will attempt to Yogi this sauce from you at every possible turn. This is the single downside to this sauce.
This sauce may be used on any pasta, but is especially suited to spaghetti or Velveta Shells and Cheese. Top with freshly grated Parmesan cheese and you will Slap Your MommaŽ for not giving you this recipe.
Cheers,
Buckwheat
Look over there at the pretty rainbows and the unicorns!
Attention Everyone Else!
Herewith ... the trail sauce to end all trail sauces. I am giving you The Gifting. Pass it along to your grandchildren and you will be loved and remembered. Takes 2-4 hours to make, depending on how good you are with a razor blade.
Required Equipment:
1 sharp paring knife for rendering your vegetables
1 new single-sided razor blade
1 well-seasoned, well-oiled 12" Lodge brand Cast Iron Skillet (https://secure.lodgemfg.com/storefront/product1_new.asp?menu=logic&idProduct=3924)
1 wooden cooking spoon
1 glass mixing bowl
1 sauce dehydrator
Do not attempt to cook this sauce in a lowly frying pan. If you do not own a Lodge Brand Cast Iron Skillet, then shame on you. Get thee to a nunnery and ask a nun there to borrow their Lodge Brand Cast Iron skillet! Or elsewise procure said utensil.
The Makings:
1 pound of freshly-ground 80% lean beef (you want the fat)
1 pound of freshly-ground pork (have your butcher grind it fresh if you can)
2 Teaspoons Extra Virgin Olive Oil
1 large Vidalia onion (accept no substitutes)
1 medium green bell pepper (do not attempt to use a red or yellow bell pepper ... those are for the yuppies.)
5 cloves of fresh garlic
1 package Lowry's Spaghetti Sauce powder
2 freshly sliced or chopped tomatoes (or, out of season, canned)
1 can of tomato paste
Salt, Pepper, Tony Chachere's Famous Creole Seasoning (http://www.foodlocker.com/brands-t-tony-chachere-s.html) (The Trinity)
The Preparations
Salt, pepper and Tony your ground beef and ground pork to taste. Set aside so that the meat can absorb The Trinty while you are prepping everything else.
Peel and slice the garlic exactly the way that Paulie Sorvino did in Goodfellas (http://www.imdb.com/title/tt0099685/). If you don't know what that means, then go rent Goodfellas and watch it. See you back here in two hours. (PS: You don't have to whack anybody and go to jail to make this sauce. But do it just like Paulie did in jail.) You want your garlic "leaves" to melt the moment they are placed in the pan. This is important, so take the time to do it right. Set the garlic aside.
Dice the onion. It's important that you dice it so that no onion piece is larger than 1/4" on a side (a proper dicing). Dice the bell pepper similarly. Set aside for a moment.
The Making
Slice up your tomatoes and place into a glass mixing bowl (or pour your 2 cans of sliced tomatoes into this bowl). Don't use plastic. We don't cook with plastic because ... it's just not right. Mix in the tomato paste and 2 cans of water. Incorporate the water into the paste. This mixture should resemble homemade tomato soup when you are finished if you do it right. Salt and pepper to taste and set aside to marinate while we are carmelizing our meats.
In your Lodge Brand Cast Iron Skillet shake in a bed of salt, pepper and Tony's ... just enough to coat the bottom of the skillet so that the meat doesn't stick. Carmelize your ground beef and pork on high heat. It's not necessary to cook it through and through as we're going to simmer this sauce for an hour or so. You just want a good browning of your meats in this stage. As you're browning, cut up the meat thoroughly. You want a bolognese sauce at the end, not meatballs, so keep everything broken up well as this will aid in the dehydrating later on. If you have mislaid any of your small children, the aroma of this concoction coming to the brown should bring them running soon enough from whence whatever wood or glen they were hiding.
Once browned remove the meat from the skillet and place into the skillet the two tablespoons of Extra Virgin Olive Oil and the diced onion. Sweat the onion, using the olive oil to deglase your skillet. The sweet Vidalia onion will absorb the browns and become heavenly in the process. Just before the onion is completely sweat, add the sliced garlic and allow the garlic to melt. Don't overcook the garlic essence. The garlic should be in the skillet for maybe 30 seconds before the next step.
Now ... quickly add back in the meat. Give it a quick stir with your wooden spoon so that the meat will absorb all the liquid. Shake on and incorporate your Lowry's Spaghetti powder. Next, add in the tomato soup concoction you had marinating and the bell pepper. Add enough water to top off your skillet and stir carefully to avoid spilling.
Allow this elixir to simmer on the lowest possible heat setting of your stove for about 1 hour, or until your sauce is about 3/4ths filling the skillet.
Dehydrate for hiking according to the instructions that came with your dehydrator for dehydrating sauces. Store in a Ziplock bag, or decant into Mason jars for home use. Be prepared to fend off your fellow hiker, who will attempt to Yogi this sauce from you at every possible turn. This is the single downside to this sauce.
This sauce may be used on any pasta, but is especially suited to spaghetti or Velveta Shells and Cheese. Top with freshly grated Parmesan cheese and you will Slap Your MommaŽ for not giving you this recipe.
Cheers,
Buckwheat