Go Back   TeamTalk > Off Topic > Off Topic Discussion

Reply
 
Thread Tools Display Modes
  #21  
Old 02-11-2006, 11:28 AM
Leroy
Guest
 
Posts: n/a
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.



Quote:
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!
Reply With Quote
  #22  
Old 02-11-2006, 11:34 AM
stevo137 stevo137 is offline
MC Maniac
 
Join Date: Jul 2004
Boat: none
Location: midwest
Posts: 3,629
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.

Last edited by stevo137; 02-11-2006 at 11:39 AM.
Reply With Quote
  #23  
Old 02-11-2006, 11:44 AM
tex's Avatar
tex tex is offline
MC Addict
 
Join Date: Aug 2004
Boat: 2002 Prostar 197 w/tower
Location: Cowtown
Posts: 7,823
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!
__________________
2002 Blue Prostar 197, 0 Flex Tower, Perfect Pass, and The Preditor-ADHD Skier

I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula :

Last edited by tex; 02-11-2006 at 12:16 PM.
Reply With Quote
  #24  
Old 02-11-2006, 03:13 PM
east tx skier's Avatar
east tx skier east tx skier is offline
MC Hero
 
Join Date: Jul 2004
Boat: 1998 Ski Nautique
Location: End of my rope.
Posts: 25,260
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.
Attached Images
 
__________________
Previous: 1993 Prostar 205

Red 1998 Closed Bow Ski Boat, Ford 351, 310 hp, Acme 4 blade, Perfect Pass SG.

FAQ


Tyler Ski Club


To me, this forum is about love of inboard boats. It is about the sharing of information and, on a good day, some humor. It is not about post count, brand of boat, or any other superfluous labels that lend themselves to a false sense of superiority. Please, respect one another, try to pass on accurate information, and keep your eye on the ball.
Reply With Quote
  #25  
Old 02-11-2006, 03:19 PM
Hoosier Bob's Avatar
Hoosier Bob Hoosier Bob is offline
MC Platinum
 
Join Date: Aug 2004
Boat: 1993 MASTERCRAFT PROSTAR 190 285HP 351 INDMAR
Location: INDIANAPOLIS, IN
Posts: 8,391
I knew I was gonna like this thread! Can't decide which but I will be heading to the store soon!
__________________
BAREFOOTING: I knew it was gonna hurt when I felt my arse cheeks hit me in the back of my head!

!UOY NAHT RETSAF MA I TUB KNURD EB YAM I

Last edited by Hoosier Bob; 02-11-2006 at 04:33 PM.
Reply With Quote
  #26  
Old 02-11-2006, 03:59 PM
east tx skier's Avatar
east tx skier east tx skier is offline
MC Hero
 
Join Date: Jul 2004
Boat: 1998 Ski Nautique
Location: End of my rope.
Posts: 25,260
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.
__________________
Previous: 1993 Prostar 205

Red 1998 Closed Bow Ski Boat, Ford 351, 310 hp, Acme 4 blade, Perfect Pass SG.

FAQ


Tyler Ski Club


To me, this forum is about love of inboard boats. It is about the sharing of information and, on a good day, some humor. It is not about post count, brand of boat, or any other superfluous labels that lend themselves to a false sense of superiority. Please, respect one another, try to pass on accurate information, and keep your eye on the ball.
Reply With Quote
  #27  
Old 02-11-2006, 04:32 PM
6ballsisall's Avatar
6ballsisall 6ballsisall is offline
MC Master Poster
 
Join Date: Aug 2004
Boat: None this week!
Location: Coming out of the 6 Ball
Posts: 10,742
Quote:
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
__________________
Living like no one else so later we can live like no one else

MC's owned:
1986 Skier 19
1995 ProStar 190
2003 X-7
1994 ProStar 205 (current)
Reply With Quote
  #28  
Old 02-11-2006, 04:33 PM
Hoosier Bob's Avatar
Hoosier Bob Hoosier Bob is offline
MC Platinum
 
Join Date: Aug 2004
Boat: 1993 MASTERCRAFT PROSTAR 190 285HP 351 INDMAR
Location: INDIANAPOLIS, IN
Posts: 8,391
I could use the company!
Quote:
Originally Posted by jrandol
You really want me to turn into a raving drunk dont you
__________________
BAREFOOTING: I knew it was gonna hurt when I felt my arse cheeks hit me in the back of my head!

!UOY NAHT RETSAF MA I TUB KNURD EB YAM I
Reply With Quote
  #29  
Old 03-04-2006, 08:19 PM
tex's Avatar
tex tex is offline
MC Addict
 
Join Date: Aug 2004
Boat: 2002 Prostar 197 w/tower
Location: Cowtown
Posts: 7,823
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!!!!
__________________
2002 Blue Prostar 197, 0 Flex Tower, Perfect Pass, and The Preditor-ADHD Skier

I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula :
Reply With Quote
  #30  
Old 03-04-2006, 10:30 PM
tex's Avatar
tex tex is offline
MC Addict
 
Join Date: Aug 2004
Boat: 2002 Prostar 197 w/tower
Location: Cowtown
Posts: 7,823
She loves wine too!
Attached Images
 
__________________
2002 Blue Prostar 197, 0 Flex Tower, Perfect Pass, and The Preditor-ADHD Skier

I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula :
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off


All times are GMT -4. The time now is 01:22 AM.