Food Talk with TEX!!!!!!!!

Stevo137; My Mom has a similar recipe and she simmers for 2-3 days before it is ready. Hard to wait 3 days for a pasta dinner. THis one sounds great.

Originally Posted by stevo137

My red sauce.

1/2-1 whole sweet onion depending on size chopped fine
One portabella mushroom cap chopped
Five cloves garlic, minced (You can use the prepared minced but fresh is better and keep in mind, 1 teaspoon=1 clove).
1-28 oz can of whole peeled plum or roma tomatoes (organic are best).
1-14 oz can of diced tomatoes
1-14 oz can of tomato sauce
1-6 oz can of tomato paste
1/4 cup red wine (good stuff not junk)
1 teaspoon lemon juice
Spices: parsley, oregano, rosemary, basil, (About 1-2 tablespoons)
Salt and pepper.
Crushed red pepper (TINY AMOUNT)!
1 tablespoon sugar (you may want a bit more sugar depending on what you like, it seems like most like a bit more).

Start by cooking the onion in olive oil on low flame and then adding garlic and mushroom. (Don't brown it)! Add a teaspoon of aged balsamic vinegar and cook for about 10-15 minutes.
Now add all of the tomatoes, sauces, paste, and spices and use a potato masher to gently mix everything and cook on low. (I remove the hard ends from the tomatoes).
Once it begins to cook add the red wine and stir occasionally and cover with lid. Cook for about 2-3 hours on a very low flame.

This will feed about 6 people depending on how much pasta they eat!

You won't believe how good the house smells!

Don't forget to drink a glass or two of that wine while cooking!

[stevo137]

Wow! 3 days Leroy, that must be some great sauce!
I forgot to mention that I do like to occasianally taste the sauce on a piece of bread while cooking.
You can tell when it's ready, turns deep red.
If it gets too thick, just add a bit of water.
I use a Magnalite pot with lid and vent, the thicker the pot, the better.

[tex]

That would be the one! I have visions of red wine, pasta, 9 1/2 weeks.

She's on right now!!!!

1.H.T. is tough!

[east tx skier]

Okay, I like you guys, so here's the secret recipe. You want steaks that will make people take notice. Marinade them, a la Churascos, in Argentine Chimichuri Sauce for 6 hours and flash grill it.

Argentine Chimichuri Sauce

1/2 Cup of Olive Oil
Juice of 1 lime
1/3 Cup Diced Parsley
2 cloves minced garlic
2 chopped shallots
1 Tbspn Diced Basil, Cilantro, Rosemary, Thyme, and Oregano.
Salt and Ground Pepper to taste

Put it in the blender, then throw it in a ziplock with the steaks.

Cook it over high heat (I'm soaking my mesquite chips right now). It'll probably catch fire. Just let it go, but don't leave it. It's easy to burn this way. In the end, you'll almost be able to cut it with a fork it's so tender. Mine just went into the fridge for the soak.

[Hoosier Bob]

I knew I was gonna like this thread! Can't decide which but I will be heading to the store soon!

[east tx skier]

Add Juice of 1 lime to that recipe. Slipped my mind.

Also, Make two batches of it. One to marinade, one to run through the blender and dip banana/plantane chips into.

[6ballsisall]

Originally Posted by Hoosier Bob

Jeff, now you can make that TMC recipe book to go along with the calendar.

You really want me to turn into a raving drunk dont you

[Hoosier Bob]

I could use the company!

Originally Posted by jrandol

You really want me to turn into a raving drunk dont you

[tex]

Pesto

2 cups basil
1/4 cup pine nuts
1/4 cup olive oil
2 teaspoons lemon juice
2 garlic cloves
1 teaspoon salt
1/4 cup fresh grated parm cheese
2 tablespoons fresh grated romano cheese

Process 1st 6 ing. in food processor until smooth.
Stir in cheeses.

Pour over chicken and pasta and it is great.

We are having it with fresh shrimp tonight!

It rocks!
The lake is coming up!!!!

[tex]

She loves wine too!