Sunday Gravy With Pasta

This, of course is the holy grail of all Italian food, the one Italian families eat the most, every Sunday for sure.  In my family we had pasta with gravy every Sunday and then again on Wednesday.  We make a large pot then save what is left for Wednesday. My two favorite days of the week, nothing smells better then a pot of gravy simmering on the stove.  Be sure to have fresh sliced bread, I always spoon some of the simmering gravy on top, great snack before the real deal!  Make an extra large pot and freeze it for another time, so easy to pull out of the freezer, heat and serve over pasta.  No excuses for bottled sauce!

The great debate: Is it sauce or gravy?  If your name ends in a vowel, it's gravy, and you won't convince me other wise.  We also "put the pot up"which is putting the pot on the stove to boil the pasta.

Seek out the best sausage you can find, we are lucky to have Serra's sausage and they make the best!  Some Italian markets have homemade as well, it will make the difference in the flavor of your gravy.  I also put up my own tomatoes, since I live in New Jersey, what is better then Jersey plum tomatoes.  If you don't have fresh tomatoes, canned are fine, San Marzano are the best.  I love an assortment of meat, use what you love.  I will add chicken, beef cubes, venison cubes, whatever I happen to have.  The staple for me is sausage and country ribs and meatballs.  Then I add whatever else I want to that. Meatball recipe is listed in an earlier post, check the labels.

1/2 Pound Italian Mild Sausage, cut into one inch pieces
1/2 Pound Italian Hot Sausage, cut into one inch pieces
1 Pound Country Spare Ribs, bone in
Meatballs, 2 per person
2 - 28 or 32 Ounce Can Italian Style Whole Tomatoes with Basil, Mashed
2 - 8 Ounce Can Tomato Sauce
1 - 6 Ounce Can Tomato Paste
1/2 Cup Olive Oil, enough to cover bottom of pot
5 Cloves Fresh Garlic, Chopped
1 Small Onion, Chopped
Salt and Pepper to taste
Favorite Pasta
Grated Cheese for serving

Heat oil in a large sauce pot over medium high heat.  Add the onions and cook until translucent.  Add the garlic and cook for one minute, adjusting the heat if necessary.  Add the sausage and spareribs until brown on all sides, does not have to be cooked through, if will finish cooking in the sauce.

Add the mashed tomatoes, tomato sauce and paste.  Still well and add salt and pepper.  Bring to a boil then reduce heat to low and allow to simmer for 2 to 3 hours.  Stir occasionally so it does not burn, if you feel burn spots on bottom of pot, do not scrape up, or you will have a burnt flavor to your gravy.  When the gravy is finished, put the pot up for pasta, cook until al dente.

Pour over your favorite pasta with a fresh garden salad, crusty Italian bread and grated cheese, Mangia!

Pappardelle Pasta with Mild Sausage, Tomato & Fresh Cream

Pappardelle is a wide ribbon pasta which works very well with hearty sauces like this.  Any pasta will work, but I love this for a change to our every day pasta choices.  I have in the past used broccoli rabe sausage usually found in speciality Italian markets.  This will take it to a whole new level.   Have a nice bottle of wine ready, and a loaf of crunchy Italian bread.  I promise you won't be disappointed, it is bursting with flavor!

Ingredients:

1 28 Ounce Can of San Marzano Tomatoes, Crushed
3 Tablespoons Olive Oil
1/2 Cup Finely Diced Onion
4 Cloves Garlic, Chopped
4 Italian Sausage Links, Removed From The Casings or Buy Bulk
1 Cup Light Cream or Heavy
1/2 Teaspoon Dried Oregano
Salt and Pepper to Taste
1/2 Teaspoon Red Chili Flakes
1/3 Cup Fresh Parsley
1 Pound of Pasta
To Serve:
Grated Pecorino Cheese

Directions:

Heat a pot of water to boil for the pasta.

In a heavy bottomed saucepan, heat the olive oil and then cook the onions until tender.
Add the sausage meat and cook until lightly browned, breaking up the meat as it cooks.
Next add the garlic and cook another minute until fragrant.
Add the tomato, oregano, salt, pepper, red pepper and cook for 10 minutes on low heat.
Add the pasta to the boiling water along with salt and cook until pasta is "al dente".
While the pasta is cooking, our the cream into the tomato sauce and stir well, then cook over low heat until thickened.  Add the chopped parsley.  When pasta is finished, toss with the sauce and sprinkle on grated cheese.  Serve Immediately.

Broccoli Rabe with Linguini

At 16 years old I had my first summer job at a restaurant.  I had the breakfast and lunch shift so I had to be at work by 6:00 am.  I lived 45 minutes away so my Aunt Sandy and Uncle Sam let me stay at their home  for a closer commute, they lived 5 minutes away.

She made this one night for dinner and I was in love, I've been making it ever since.  Of course as the years went by I made my own special changes to enhance the flavor.  The best part about this recipe, it is a one pot meal, you literally add the pasta to the same pot you cooked the broccoli rabe.

Thank you Aunt Sandy for the great recipe and for allowing me to sleep a little later in the morning during the summer months I worked in your town.  Aunt Sandy is my grandmother's baby sister, there are 14 siblings between them, my grandmother being the oldest.  Yes, my great-grandmother had 16 children in all, God bless her.  By the way, she lived to be 104, as they say, hard work will never hurt you.

Here's what you need to serve 4:

2 Large Heads Broccoli Rabe - Washed Thoroughly, large stems removed, cut in half
1 Small Red Onion, Chopped
1 Full Head of Garlic, Chopped
Extra Virgin Olive Oil
1 Large Can Chicken Broth
Red Pepper Seed, to taste
Handful of Pignoli Nuts, Optional
Salt and Pepper to taste
1/4 - 1/2 Cup Parmesan Cheese
1 1/2 Pounds of Linguini Fini or Favorite Pasta

In a large pasta pot pour enough oil in pan about an inch from the bottom over medium heat.  Add the chopped onion and saute for 5 minutes.  Add the garlic and saute for a minute more.  Add the broccoli, salt, pepper, nuts, red pepper, stir well until wilted.  Add the chicken broth and enough water to cook the pasta, about 3 cups since you will be cooking the pasta right in this pot.

Once all the ingredients come to a slow boil, add the pasta in the pot increasing the heat to medium high in order the keep the pot boiling.  This will give the pasta an incredible flavor.  When pasta is almost tender, check for seasoning, may need to add salt at this time.

When pasta is finished, scoop out the pasta into a pasta bowl, pour over the broth and broccoli, top with parmesan cheese and stir well.  Serve immediately with warm, crusty Italian bread.

Delicious Dungeness Crabs Bathed in Garlic Butter Sauce over Linguini

These are to die for!  You just want to keep eating them, the meat is so sweet and large.  One of my favorite meals.  Put the newspaper down on the table, grab a roll of paper towels, have your crackers ready to break open the crabs, pour yourself an ice cold beer and you are set to go, now dig in!

YUMMY

The finished product!

The crabs bathing in the garlic butter.

Here is what you need:

Dungeness Crab - Legs and Bodies
Bunch of Fresh Italian Parsley, Chopped
2 Whole Bulbs Garlic, (yes bulbs, not cloves), Chopped
12 oz Can Chicken Broth
1 Can of Beer
Extra Virgin Olive Oil
1/2 Stick of Butter
Old Bay Seasoning

Directions:

Put a large pot of water on the stove and bring to a boil for pasta.

Wash crabs well.  In a large pot add enough olive oil to cover bottom of pan over medium high heat.  When oil is heated, add the garlic and saute for one minute.

Add the butter and mix well until butter is melted.  Add the crabs and coat well with the butter, garlic mixture.  Add half of the parsley and stir until well incorporated.  Shake on old bay seasoning and simmer for 5 minutes.

Add the chicken broth and beer, adding more old bay and the remaining parsley.  Stir well, once sauce starts to boil reduce heat and simmer for 15 minutes.

Add a generous amount of salt to the pasta water then add the pasta.  Once the pasta is finished, drain well and add to a pasta bowl, ladle the crab sauce over the pasta and mix well.  Top with the crabs and serve immediately.

Delicious Vodka Sauce

This will taste just like the restaurant, actually I think it is better.  I was honored when the bank at my work ran a contest for the employees featuring me as an author since I wrote a cookbook.  They were having a raffle for their anniversary and the winner won the sauce of their choice from my cookbook along with other food goodies in a gift basket.

The choices were, crab sauce, shrimp scampi, meat gravy, vodka sauce and alfredo sauce, I was shocked when two out of the three requested vodka sauce.   If it were me I would have had a hard time deciding over crab sauce and shrimp scampi.  Vodka sauce would not have been a consideration, it was after all a prize and I would have wanted the seafood choice.  The employees who won did rave over the vodka sauce and I am happy to share this with you.  I guess it was the best choice after all.

NJM Bank, thank you for giving me this wonderful opportunity, I was honored to be a part of such a wonderful occasion and I had a great time preparing the baskets!

Feel free to add chicken, shrimp, peas or a combination of them.

Ingredients:

2 Cloves Garlic, chopped
1 Large Shallot, chopped
1/2 Sweet Onion, chopped
Extra Virgin Olive Oil
1 14.5 oz Can Whole Tomatoes, drained and crushed
3 Fresh Plum Tomatoes, chopped
1/4 Teaspoon Crushed Red Pepper
3/4 Cup Heavy Cream
1/2 Cup Vodka
2 Tablespoons Butter
1 Tablespoon Fresh Basil, Chopped
1 Tablespoon Parsley, Chopped
Grated Cheese for sprinkling
Salt and Pepper to taste
Favorite pasta, recommended penne

Put a large pot of water to boil for pasta and add salt.

In a saucepan, saute the shallots and onions in enough oil to cover pan and butter without browning, add the garlic and saute for one minute.

Add the tomatoes, fresh tomatoes, salt and pepper and crushed red pepper.  Saute for 10 to 15 minutes over medium heat, add the heavy cream, basil and parsley.  At this time add the pasta to the boiling water.

Cook until sauce is thick and coats the back of a spoon, add the vodka and mix well.

Drain pasta, add to the sauce and toss to blend ingredients.  Sprinkle with grated cheese and serve at once.

Delectable Seared Scallops with Garlic, Spinach and Grape Tomatoes over Pasta

A friend at work, Ann, came in and said she had fresh scallops that her husband Randy just cleaned at the dock.  She generously gave me a bag full.  When I arrived home and opened the bag they were some of the most beautiful scallops I had ever seen.  They were large, plump, fresh and perfect.

I put this recipe together and it was fantastic.

Thank you Ann and Randy, I cannot wait until you are at that dock again!

My daughter and husband have this ritual, when we are finished dinner they will critique the meal, giving it a 1-10 for presentation, taste and texture for everything on the table including salad, veggies and the main meal.  You must know that I have this in the back of my mind while I prepare dinner and I'm always shooting for that 10, even when I make Kraft Mac and cheese, (the milk, butter and cheese mixture has to be just right).  ;-)

I received a 9 1/2 overall, I thought it was a slam dunk 10 across the board; it was wonderful, sweet and full of flavor.  I wish I was eating it right now.  So, I digress.....

My hubby is a very tough critic and has a thing about giving a perfect score, kind of like Simon Cowell. I think, he thinks if he gives me a 10 then I will stop trying so hard.  All while he is gobbling down his food and does not look up until his plate is finished.

By the way, I did ask why he didn't give me a 10 this time.  He said it was because I didn't serve a salad and dessert.  I bow my head, close my eyes and shake it slow...

Tomorrow is another day.

Some interesting facts about a scallop:

• They are hermaphroditic-that is, they are capable of switching sexes.  Both sexes produce roe - red roe is from a female, white roe is from a male.
• Scallops may live up to 18 years!  The rings of their shell are an indication of their age.
• While scallops have traditionally been gathered by dragging the seabed, there is an increasing trade in which scuba divers catch scallops by hand.  This prevents disturbing the seabed, and results in the scallops shells that are undamaged.

Here it is , the recipe that earned 9 1/2 Points....

12 Sea scallops, clean with hinge-like muscle removed

1 Small red onion, chopped

6 Garlic cloves, chopped

1 Pint Grape Tomatoes, washed well

Fresh Spinach, baby or curly, washed well

1 Small can chicken broth

Fresh Parsley

Extra Virgin Olive Oil

1 Tablespoon Butter

Salt and Pepper to taste

1 lb Linguni or favorite pasta

Put a large pot of water on high and bring to a boil.

In a large frying pan, heat butter and drizzle extra virgin olive oil on high heat until oil is hot, this part is very important.  Dry the scallops thoroughly and season with salt and pepper.  Place in the pan, you will hear it sizzle, this is what you want.  Sear for about 3 to 4 minutes on each side or until nicely browned.  Take scallops out of pan and keep warm.  

 Add more oil to same pan if necessary, reduce heat to medium and add the tomatoes, season with salt and pepper until tomatoes start to burst.  Add the onions and saute until they are slightly tender, add the garlic, and cook for another minute.  Add the chicken broth and allow the flavors to come together.

Add salt to the boiling water along with the pasta.

Add a couple handfuls of spinach to the tomato, garlic sauce, check for seasoning, if needed add some pasta water, the spinach may absorb some of the juice and you need enough to cover the pasta.

When pasta is finished, drain well and pour pasta into large bowl, top with sauce and mix well.  Arrange the warm scallops around the dish, finish with chopped parsley.

Serve with grated cheese, bread and God forbid, don't forget the salad and dessert.

Sensational Wild Mushrooms with Grape Tomatoes, Fresh Garlic over Bow Tie Pasta

I love this recipe! It's quick, easy and absolutely delicious. Another recipe for using up all those Jersey grape tomatoes.











Ingredients:

1 Lb or more of Wild Mushrooms, Shiitake, Oyster, Crimini, Sliced
6 to 8 Cloves Garlic, Chopped
1 Pint of Jersey Grape Tomatoes, Cut in half
1 Small Can of Chicken Broth
1/4 Cup or more of Grated Locotelli Cheese
1/4 to 1/2 Cup Extra Virgin Olive Oil
1 Lb Bow Tie Pasta - Preferably Barilla
Salt and Pepper to taste

Directions:

Fill a large pot of water to boil for pasta, when water begins to boil, add salt.

In a large frying pan over medium high heat add 1/4 cup of olive oil. When oil is heated add the mushrooms stirring constantly until mushrooms are tender. You may need to add more oil if the mushrooms absorb too much. Toss in the garlic and saute for another minute. Add salt and pepper to taste.

Add the grape tomatoes to the mushrooms and bring to a slow simmer. Allow the tomatoes to cook for 5 minutes or until limp. Season tomatoes with salt and pepper. Stir in chicken broth. Reduce heat to low.

Add the pasta to the boiling salted water. Cook according to the directions on the box. When pasta is finished, drain well. In a pasta bowl pour in half of the sauce, add the drained pasta and toss well, adding more mushroom sauce until well incorporated.

Toss in the grated Locotelli cheese and mix. Serve Immediately.

Mouth Watering Linguine with White Clam Sauce

I really love clams and I especially love them over pasta. Search for little neck clams, they are tender and sweet. I love it with lots of garlic, use as much as you like. You won't have any vampires coming to visit you the night you serve this.






Ingredients:

1 Bulb fresh garlic, chopped
24 Fresh Clams, shells washed thoroughly
1/2 Cup extra virgin olive oil
1 Large can minced clams, reserve liquid
1 Jar clam juice
1/2 Can of flat anchovy
1 Can beer
1 lemon, cut in half
Old Bay to taste
Cracked black pepper
1 Bunch fresh Italian parsley, chopped
3 Tablespoons butter
Pinch Crushed red pepper
1 Pound linguine fine preferably Barilla pasta

Put a pot of water to boil for pasta, add salt

In an electric fry pan set at 400 or large deep frying pan on medium high heat, add olive oil and garlic and anchovy. Saute until anchovy melts in. Add the little neck clams and pour in the beer, reserved claim juice and bottle clam juice. Squeeze in the lemon juice and bring to a simmer. Season liberally with Old Bay, add the butter, parsley, black pepper, and red pepper. Stir to incorporate. Cover until the clams open, when the clams open remove them and keep warm. Add the minced claims.

Add pasta to boiling water. When pasta is finished add the pasta to a large pasta bowl. Pour clam sauce over pasta then arrange the clams around the bowl. Top with fresh parsley and grated cheese.

Delectable Fried Soft Shell Crab

Soft-shell crabs are among the most delectable, and the most seasonal, of sea creatures. Maryland Blue crabs molt between mid-May and late September, and for two days the crab's brand-new shell is as tender as a fresh basil leaf. Beside being succulent, soft-shells are clean, they stop eating three days before molting, so their digestive systems are purified when the watermen retrieve them from the floats where they're kept. I do clean them of their gills and cut them in half to clean the centers. Once you take one bite you won't be able to stop. This is my favorite recipe, they are a little expensive but worth every cent. Try them and let me know what you think!

Ingredients:

6 Jumbo Soft Shell Crabs, cleaned and cut in half
1 Cup Flour
2 Cups Corn Meal
1 Bag Good Season Italian Dressing, Dry packet
2 Large lightly beaten eggs
2 Cups of Milk or more
Vegetable or Peanut oil

Marinara Sauce for dipping, see recipe below:
1 32oz can San Marzano whole tomatoes in juice with basil, mashed
Mild and light olive oil
5 cloves garlic chopped
Salt and pepper to taste

Directions:

Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels. In a large bowl add 1 1/2 cups of milk and add the crabs, allow to marinate in the milk at least 15 minutes while preparing ingredients. This will make them plump and juicy.

In a large bowl beat the eggs and add remaining milk, salt and pepper to taste. In another bowl add the flour, cornmeal and dressing packet, mix well. Dip the crabs first in the egg wash and then dredge them in the flour mixture. Place on a plate. Heat the peanut or vegetable oil over medium high heat in a large frying pan. Add enough oil to cover bottom of pan with at least 1/2 inch. Place the crabs in hot oil, one layer only. Cook for five to seven minutes on each side. The browner they are the crispier they will be, careful not to burn. Place on a paper towel covered dish and keep warm while frying remaining crabs.

When all the crabs are finished, sprinkle with a little salt and pepper to taste and serve immediately with marinara sauce for dipping. If you want a side dish, cook up some pasta and pour remaining sauce over. You will have plenty to do this.

Marinara Sauce:
If you happen to have some frozen or if you have red crab sauce frozen this will work great too. If not follow directions below.
In a medium size sauce pot sauté the garlic in heated oil. Sauté for one minute being careful not to burn as this will cause a bitter flavor to the sauce. Add the mashed tomatoes, salt and pepper, simmer for 15 to 20 minutes. If sauce does have a bitter flavor try this little secret, sprinkle a small amount of baking soda and the bitterness will go away.

Dipping my foot into the shallow end...

If I had only one meal left to eat this would definitely be it.

I could eat this every day.

This is a great time of year to make this dish, since crabs are most abundant in the summer. However, you can freeze the crabs and have them throughout the winter but nothing can beat fresh caught crabs filled with lumps of meat!

My mouth is watering just thinking about it!!

Ingredients

2 32 oz Cans Italian Style Whole Tomatoes, in juice, Mashed

2 8 oz Cans Tomato Sauce

1 6 oz Can Tomato Paste

12 Large Crabs, Top Shell Removed, Washed & Halved

1 Bulb Garlic, Chopped

1 Cup Mild & Light Olive Oil

Salt & Pepper to taste

Linguine Fini

In a large sauce pot over medium high heat with no oil in the pot add the mashed tomatoes.  Bring to slow boil.  Add the cans of tomato sauce and paste.  Blend well.  Bring back to a slow boil and reduce heat to low.  Sprinkle with salt and pepper.

While that is simmering in a large frying pan add 1/2 cup of olive oil in pan until heated.  Add three tablespoons of chopped garlic and saute for one minute.  Pour in half the crabs and cook them on both sides adding salt and pepper about seven minutes each side.  If the garlic start to brown too much reduce heat to medium and add a little water.  Cover with a lid until crabs turn red.  Pour everything from the frying pan and the garlic.  Repeat process with the remaining crabs and add to the sauce pot.  simmer on low heat for 2 to 2 1/2 hours.  The longer they cook in the sauce the better the flavor.  

Sever over al dente linguine.  Place the crabs in a bowl on the table with cocktail forks and cracker for breaking the claws.  HAVE FUN!!