Pasta Fagioli

OK, so I just saw this recipe and it looked delicious and I decided to try it. I do not claim any knowledge of Italian cooking. It is pretty yummy though, and jam packed with a ton of shit thats bad for you. Italian sausage, pepperoni, meatballs. It also has tons of stuff thats good for you. onion, garlic, peppers, fresh basil and oregano, and pasta and beans. Pretty hearty pot of goodness. Probably better suited for a winter day, not a 90 F day in the middle of the summer. Oh well. I'm sweating my ass off over a hot stove today. At least the end result is worth the work.

Ingredients

1 large onion
3 cloves garlic
2 tbsp olive oil
3 peppers (red, yellow, orange)
1 tbsp red pepper flakes
1 tsp salt
1 tbsp pepper
6 oz package pepperonis cut into quarters
2 tbsp oregano
2 tbsp basil
1 lb spicy Italian sausage
32 oz box of chicken stock
28 oz can of stewed tomatoes
28 oz can of crushed tomatoes
10-15 frozen meatballs
15 oz can white beans
15 oz can chickpeas
1 lb small pasta like macaroni or these piccolini mini whatever the hell they are called


Heat your dutch oven over medium high heat.
Chop your onion, garlic, and peppers add to pot

In another pan cook your sausages.

When they are done and cooled a little bit, slice them and add to the stew.


Cut your pepperoni into quarters and add to the pot.

If you have it use fresh basil and oregano. Chop and add to pot.

This is how you should look so far. Yummy. I know you've already been munching on the pepperoni and sausage.

Add the chicken stock and the tomatoes to the pot. Crush the stewed tomatoes with your hands.
Let simmer for 30 to 60 minutes

Before you eat drain and rinse both cans of beans and add to the soup.

Cook the pasta.
To serve, pour the soup over the pasta in a bowl.

Italian Sausage and Broccoli Marinara Over Polenta

This was surprisingly delicious. I was, of course, juggling baby, dog, Kevin, laundry, and a million other things while I was making this so...no picture.
I feel that I have to share this recipe with you, picture or no. Why? Cause its yummy. Duh! Pretty easy too. I had never made polenta before. Easy peasy. I though it was some complicated crazy thing that only fancy people made but guess what...it's just cornmeal and water. Hullo! It's kind of like grits but thicker with a finer meal. I always add so much cheese to my grits that they turn into a brick they are so thick anyway, so polenta is right up my alley. I think I like them better than grits because of the thick texture, and no need to add a pound of cheese here. Alright, alright, the recipe.



1 pound of broccoli florets
4 tbsp olive oil
1 lb Italian sausage
1 chopped onion
2 chopped cloves of garlic
1/4 white wine
1 1/2 cup crushed tomatoes
1 1/2 cup chicken stock
1/2 tsp thyme
2 1/2 tsp salt
1/8 tsp black pepper
4 1/2 cups water
1 1/3 cups cornmeal

Now I just wrote in the previous post that I always like to use chicken stock instead of water where I can. Well I didn't try it with the polenta because I wasn't sure what was gonna happen because I had never made it before but next time I am going to do it with stock. If you try it that way before me let me know.

In a large pan cook Italian sausage until browned and cooked through.
About 10 minutes

Add onions and garlic to the left over fat and cook until translucent.
Add the wine and simmer. Return the sausage to the pan and add the tomato, broth, thyme, and 1 1/4 tsp salt
Bring to a simmer and cook uncovered for 15 minutes
Add the broccoli and pepper and continue to simmer until the broccoli is done.

Meanwhile bring water and remaining salt to a boil. Pour in cornmeal slowly while whisking. Add the remaining olive oil and reduce heat. Simmer for 20 minutes stirring frequently until very thick.

To serve make a bed of polenta on the plate and then scoop the sauce into the middle.

Enjoy.

Cubano Inspired Tamales

In lieu of actually having a picture of the finished product, which although tasty, was not the prettiest thing to look at anyway I have a picture of Danger Butt in his outfit for Kevin's sisters wedding. He was not amused.

Ingredients
1 1/4 pounds trimmed boneless fresh pork shoulder or butt
2 1/2 cup water
1 1/2 cup chicken stock
1 onion quartered
1 carrot quartered
1 celery stalk quartered
1 bay leaf
salt
1/2 tsp peppercorns
1/4 cup whole milk
3/4 cup cornmeal
1/3 cup masa harina (corn flour)
1/3 cup vegetable shortening
1/2 crushed red pepper flakes
3 tbsp chopped fresh cilantro

In a medium sauce pan cover your pork with water and stock.
Add your onion, celery, carrot, bay leaf, 1/2 teaspoon salt, and peppercorns.

Simmer for 2 1/2 hours or until the meat is fork tender, but don't let it fall apart in the broth.
Transfer the meat to a bowl and once it has cooled shred the meat with a fork.

Strain the stock and get rid of the veggies. Over high heat reduce the stock to 1 1/2 cups

Once you have 1 1/2 cups of stock lower the heat to a simmer and add1/4 cup milk. Next, whisk in 3/4 cup cornmeal, 1/3 cup masa harina, 1/3 cup vegetable shortening, 1/2 tsp crushed red pepper flakes, and 3 tbsp cilantro


Stir in the pork. Place in the freezer for a few minutes to cool the mixture down. When it is cool enough to handle for corn mixture into 8 ovals. Wrap each one in aluminum foil and steam over boiling water for 30 minutes until the cornmeal is no longer gritty.
Enjoy!!!

Pork Wontons

Ingredients

1 lb ground pork
1 small can of water chestnuts finely chopped
1 bunch scallions chopped
1 tbsp finely chopped ginger
1 tbsp white pepper
1/8 to 1/4 cup white wine
1 tsp sesame oil
2 tsp soy sauce
1 tsp fish sauce
Pack of 60 wonton wrappers
Good chicken stock
1 small bowl of water
(you can also add chopped up shrimp)

In a large bowl combine all ingredients and mix well

With chopsticks or a small spoon if it is easier for you, place a small amount of the meat mixture in the center of wonton wrapper.

Dip your finger into the bowl of water and run finger along two sides of wonton wrapper. This will allow the wonton to stick together and stay closed when you boil them. Try and make sure you have a clean seal all around with not pork breaking the seal. If this keeps happening you may be using too much meat mixture.

Fold wonton over onto itself, connecting the wet sides to the dry sides, forming a triangle.
Again make sure you seal is clean, and make sure that it is completely sealed all the way around.

Take the two 45 degree points of the wonton and bring together. Wet this with your fingers also to make them stick.

The finished product should look like this.
Does the Pope wear a funny hat?
When you are assembling these, to keep them from sticking together place them on a tray or plate, and do not let them touch.

Cook in some good chicken stock. I just made my own and it is freaking delicious. You should try making your own. They cook pretty quickly and only need to be cooked at a gentle boil, not rolling and not a low simmer.
The wontons are done when they float to the top.
These freeze well also, but freeze them on the tray, not touching. Once they are frozen you can dump them into a freezer bag. No need to thaw them before cooking, just dump them into the hot chicken stock.

ENJOY!!