Sunday, October 25, 2015

Spaghetti and Meatballs recipe

My kid used to say "Mommy, I like pasta!" but now he says "Mommy, I want more spaghetti and meat!" He really loves pasta; any kind I make is always a hit. The Italian in him comes out every time I tell him we're having pasta for dinner! Like father, like son.

Spaghetti and Meatballs
For the Meatballs
ingredients:
• 1 lb ground beef
• ½ lb ground hot Italian sausage
• 1 egg
• 1/3 cup whole milk
• 1/3 cup Italian/seasoned bread crumbs
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp crushed red pepper
• ¼ cup Parmigiano-Reggiano or Pecorino Romano, freshly grated
• 2 garlic cloves, minced
• quarter of an onion, finely diced
• 2 tbsp Italian flat-leaf parsley, finely chopped
• non-stick spray
instructions:
1)  Line a sheet pan with foil for easy clean up, then spray with non-stick spray.
2)  Put the rest of the ingredients in a bowl. Mix everything with your hands just enough to combine. Do not overmix.
3)  Using a small cookie 
scoop (2 tsp), scoop out 2 scoops of the meat mixture and put it in your hand. Lightly roll to combine the mixture into a ball, then place meatball on the sheet pan. Repeat this process for the rest of the meat mixture.
◘ note: Makes 28-30 meatballs.
4)  Loosely cover the sheet pan with foil and place the pan on the bottom shelf of your fridge. Let meatballs rest for 1 hour.
5)  Take the meatballs out of the fridge and remove the foil cover. Preheat oven to 375° F.
6)  When oven comes up to proper temperature, bake meatballs for 20 minutes.
7)  Add baked meatballs to the sauce.
For the Sauce
ingredients:
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• ½ cup red wine
• 2 tbsp tomato paste
• 28 oz can crushed tomato
• 28 oz can tomato puree

• 1 cup water, divided use
• 1 dried bay leaf
• 1 tbsp dried basil
• 1 tsp dried oregano
• 2 tbsp Italian flat-leaf parsley, chopped
• 2 tsp thyme, chopped
• 2 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 tbsp sugar
• ¼ cup Parmigiano-Reggiano, freshly grated
instructions:
1)  Heat olive oil in a heavy-bottomed pot over medium heat. Add onions and cook just until onions start to brown, about 6 minutes, stirring often. Add garlic and cook for 1 minute.
2)  Add red wine and increase the heat to high. Let it bubble up for 3 minutes.
3)  Add tomato paste, stir for 30 seconds. Add crushed tomatoes and tomato puree. Pour half cup of water into each of the tomato cans and swirl to clean out the cans; add this tomato-water into the pot.
4)  Add bay leaf, dried basil, dried oregano, parsley, thyme, salt, pepper, sugar, and Parmigiano-Reggiano; give it a good stir. Once boiling, reduce heat and simmer uncovered for 1 hour and 15 minutes, stirring and scarping the bottom and sides of the pot every 10-15 minutes.
5)  Discard bay leaf. Add meatballs to the sauce, give it a stir and make sure the meatballs are submerged in the sauce. Simmer for 5 minutes.
6)  Serve on top of spaghetti.
For the Pasta
ingredients:
• 1 (16 oz/1 lb) box spaghetti
• 2 tbsp kosher salt
• water
• freshly grated Parmigiano-Reggiano or Pecorino Romano cheese for serving
• Italian flat-leaf parsley or fresh basil
instructions:
1)  Bring a pot of water to a boil over medium-high heat. Add salt and pasta, give it  a stir. Cook to al dente according to package directions. Drain pasta.
2)  Add a serving of pasta in a bowl or dish, add sauce and meatballs on top, and a sprinkling of cheese. Finish with a garnish of parsley leaves or chopped parsley, or basil leaves or basil chiffonade.

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Friday, October 16, 2015

Baked Barbecue Beef Back Ribs recipe

"Low and slow is the way to go." Very true when it comes to these beef ribs! Remember that Baked Barbecue Pork Ribs recipe? The spice rub I made for that is sugar-based so I would recommend a bbq sauce that is smoky but not vinegary because the pork ribs are already tossed in apple cider vinegar. For these beef ribs though, I recommend a bbq sauce that is sweet or fruity, and maybe spicy if you like because the spice rub is paprika-based and not very spicy at all. Just giving you guys ideas in case you don't have the exact same bbq sauce I use.

Baked Barbecue Beef Back Ribs
For the Spice Rub
ingredients:
• 2 tbsp paprika
• 1 tbsp chipotle chile pepper (McCormick)
• 1 tbsp kosher salt
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp ground black pepper
instructions:
1)  Add the all the ingredients in an airtight container and shake to mix. Add some of this rub in an empty spice shaker to prevent food contamination. Save the rest of the rub in the airtight container.
◘ note: Enough spice rub for another batch of 4-5 lbs beef ribs.
For the Beef
ingredients:
• 4 to 5 lbs beef back ribs
• ¼ cup Sweet Baby Ray's Sweet 'n Spicy BBQ sauce
instructions:
1)  Remove the silver skin from the ribs. Place the ribs in a roasting pan.
2)  Using the spice shaker, generously sprinkle the spice rub all over the ribs. Make sure to season all sides. Tightly cover the pan with foil and let it sit out on the kitchen counter while you preheat the oven to 225° F.
3)  When oven comes up to proper temperature, bake the ribs (still covered with foil) for 3 hours and 30 minutes.
4)  Take the pan out of the oven and remove the foil. Raise the oven temperature to 400° F. Meanwhile, baste the ribs with the pan drippings in a dabbing motion. Then, brush bbq sauce all over the ribs. Bake for 15 minutes.
5)  Leave ribs in the pan and let rest for 10 minutes before serving.

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