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- Oinker RyBZ™ & Moocow Brisket
I see that soup has been quite popular in the last couple days. It's like 19°F here, so some kind of heartwarming dish is gotta get made... I choose some Sketti and Meatballs w/ a super fresh baby heirloom tomato sauce.
I did a semi-homemade sauce, with a quart of baby heirloom tomatoes and a 20oz jar of Francesco Rinaldo Chunky Garden, which is made locally, and is a real good starting point with nice quality ingredients. Pulsed the tomatoes in the new food processor and left em just a dot chunky. Made a real light meat sauce with all that, plus a half an onion, half a bulb of garlic and a little splash of half n half, cooked in the big Dutch Oven for an hour with the lid on, and a few mins without to evap a little liquid.
Also crafted some ground beef meatballs, seared on the screaming hot griddle for a few mins a side and baked in a glass pan with some sauce over em for about 75mins @ 350°. I put the other half of the garlic and onion in there along with parm, homemade sourdough bread crumbs from last Saturday's Irish Pub dinner, 1½ eggs lightly whisked, some fresh hydroponic basil, Worcestershire, garlic n onion powder, and salt n peppa. Gotta make a micro ¼oz tester real quick before committing, because there is no recipe or measuring.
Over some regular spaghetti noodles with some white toast. I was lazy for the picture or I would have sliced the toast diagonally for a much better shot. It tasted amazing though....the little tomatoes really came through hard.
THEY'RE called KAAAAHBS Joe's dad's stuff
I did a semi-homemade sauce, with a quart of baby heirloom tomatoes and a 20oz jar of Francesco Rinaldo Chunky Garden, which is made locally, and is a real good starting point with nice quality ingredients. Pulsed the tomatoes in the new food processor and left em just a dot chunky. Made a real light meat sauce with all that, plus a half an onion, half a bulb of garlic and a little splash of half n half, cooked in the big Dutch Oven for an hour with the lid on, and a few mins without to evap a little liquid.
Also crafted some ground beef meatballs, seared on the screaming hot griddle for a few mins a side and baked in a glass pan with some sauce over em for about 75mins @ 350°. I put the other half of the garlic and onion in there along with parm, homemade sourdough bread crumbs from last Saturday's Irish Pub dinner, 1½ eggs lightly whisked, some fresh hydroponic basil, Worcestershire, garlic n onion powder, and salt n peppa. Gotta make a micro ¼oz tester real quick before committing, because there is no recipe or measuring.
Over some regular spaghetti noodles with some white toast. I was lazy for the picture or I would have sliced the toast diagonally for a much better shot. It tasted amazing though....the little tomatoes really came through hard.
THEY'RE called KAAAAHBS Joe's dad's stuff
