Tag: How to make
The Best Italian Sausage Meat Sauce
The Best Italian Sausage Meat Sauce
I love me a good meat sauce; whether it’s ground beef or in this case, Italian sausage. Once you try this sauce, there will be no reason to buy jarred pasta sauce again. This meat sauce is obviously great over any pasta of your liking; mine being linguine; but is also a great base for lasagna and even pizza.
Ingredients
- 2 tbsp olive oil
- 1 lb pork Italian sausage
- 1 small yellow onion
- 1 head garlic minced
- 8 oz crimini mushrooms sliced; optional
- 1/2 cup tomato paste
- 2 lbs roma tomatoes diced
- 1/4 cup fresh oregano chopped
- 1/2 cup Italian basil chopped
- 2 tsp salt
- 1 tbsp crushed red pepper optional
- 1 lb linguine prepared according to box directions
- parmesan cheese shredded
Instructions
- Brown your Italian sausage in olive oil in a large saucepan over medium heat for 8 minutes. Remove the Italian sausage from the pan.
- Add in the onions, garlic, and optional mushrooms. Cook for 5 minutes.
- Stir in the tomato paste. Cook for 2 minutes.
- Add in the diced tomatoes, oregano, basil, salt, and optional crushed red pepper. Cover and cook for 10 minutes.
- Stir in the Italian sausage.
- Cover and simmer over medium low heat for 10 minutes.
Smoked Pineapple Salsa
Smoked Pineapple Salsa
I came up with the idea of smoking a pineapple salsa to go with pulled pork tacos for a birthday party. It was a hit. While still maintaining its sweetness to cut through the heaviness of the pork, the salsa had a great smokey flavor from the cherry and peach wood. This salsa is good for 5 days in the refrigerator. Not only does this pair great with pork, but chicken, fish, and shrimp as well.
Equipment
- Electric Smoker
- food processor
Ingredients
- 1 pineapple peeled and cored
- 1 small white onion peeled
- 1 head garlic
- 3 green onions
- 3 jalapeños
- 2 serrano peppers
- 1/2 bunch cilantro
- 1/4 cup white vinegar
- 2 tsp salt
Wood Chips
- 1/2 cherry wood
- 1/2 peach wood
Instructions
- Place the pineapple, onion, green onions, garlic, and peppers on the smoker grate.
- Smoke in a preheated 250 degree smoker for 2 hours.
- Take the produce out of the smoker. Allow to cool. Peel the garlic and cut the bottom ends off the green onions.
- Place smoked ingredients along with the cilantro, vinegar, and salt in a food processor. Pulse a couple of times and refrigerate.
Spicy Refrigerator Pickles
Add all of the ingredients into a jar, shake it up, and refrigerate for 2 days before eating.
Grilled Garlic Mint Leg of Lamb Steak
Grilled Garlic Mint Leg of Lamb Steak
Leg of lamb steaks are one of my favorite cuts from lamb. They are simply cut straight from a whole bone in leg of lamb. This is something you can’t do at home unless you have a bandsaw in your kitchen; so ask your butcher for assistance. The leg steaks grill just like any other beef steak. This particular steak was an 1 1/4” thick; so it will take about 6 minutes a side for medium rare.
Equipment
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 1 leg of lamb steak 1 1/4” thick
- 3 garlic cloves pushed through a garlic press
- 2 tbsp mint finely chopped
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
- Mix together the garlic, mint, and olive oil in a bowl.
- Coat the lamb in the marinade. Season with salt and pepper. Let marinate for 30 minutes.
- Start the charcoal in a chimney starter. Pour the gray charcoal in the grill. Place on the grate. Put the leg steak directly over the charcoal.
- Grill for 6 minutes a side for medium rare.
- Let the lamb steak rest for 10 minutes before serving.
Pepper Encrusted Bone In Rib Eye
Cut the steak off the bone and slice on a bias. Pour the steak sauce over the steak and serve.