My new philosophy: If Gris recommends it, you must cook it

Gris Knows Grub

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Gris Knows Grub

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+1.

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coconut milk shrimp was delish!

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Wink, glad you enjoyed it. It's going to be a frequent flyer for something fast, easy, delicious and different.

Did you make any adjustments to the original recipe?

Learned a bunch, too, Mr Balls.

Just in case a poster needs the best spaghetti sauce recipe known to mankind....


"Shoot From the Hip Pasta Red Sauce

I'm wasting time before a lunch meeting, so I'll whip up a red sauce recipe. Here's something off the top of my pointy little head.

Make the meatballs I posted in the Recipe Book. They are good. You can vary the meat type, but the portions are very nice.

For the sauce:

1 12 oz can Cento tomato paste
2 28 oz cans of Cento crushed tomatoes
1 large or 2 medium yellow onions, fine diced
2 to 3 stalks celery, minced in the FP
2 carrots, minced in the FP
beef or vegetable stock, at least a quart
1 flat of anchovies, minced (just do it)
2 or 3 bay leaves
4 T good olive oil
1/2 T each dried thyme, oregano, and basil...adjust to taste as cooking
2 T of minced garlic
1/2 cup minced flat leaf parsley
1/2 T crushed red pepper, adjust to taste
1 t black pepper, adjust to taste
salt , adjusted to taste
Parm cheese rind, or cheese, a 1/4 to 1/2 cup
red wine, 1/2 to 1 cup

Method

Heat the olive oil and saute' the onion until translucent. Add the celery, carrots, and parm rind, if using. Add the herbs and bay leaves(if using dried) and the Parm cheese rind, if using). Saute a few minutes to toast the herbs. Add the tomato paste,garlic and the anchovies. Go another 5 to 10 minutes on medium, scraping the pot, to get some color on the paste.

Add the crushed tomatoes, the wine, and enough stock to make it a soupy consistency. Add cheese if not using the rind. Leave the lid ajar, cut the heat to simmer, and contiunue for an hour if using browned, ground meat(which you just added). If using meatballs, add now and simmer for 2 to 3 hours. Add a bit more stock if needed, and adjust all seasonings to taste, with the addition of salt. Please taste the damn dish as it simmers...seasoning adjustments will need to be made.

Add the parsley during the last 5 to 30 minutes. This sauce formula is pretty damn good."

If a poster is going to make this, I suggest browning some pork ribs or pork necks and then simmering those in the sauce for depth of flavor that can't be beat. Pork ribs are now my preference because neck bones sometimes lose little parts that will be difficult to find in Otis's recipe because of all the other things he adds early on.

Make it a day ahead and allow the seasonings to get all cozy up in there before you make a bunch of adjustments.

And, that's all I'll say about that!

I did a few adjustments. More coconut milk, more garlic, basil, simmered it with a cut chile pepper and added some lemongrass. Probably simmered for a good 30 minutes too. I had picked up some shredded carrots to add but totally forgot about it. Kinda glad I did.

I didn't think I was going to like the addition of the tomatoes but I was pleasantly surprised. The best part is it will make a very easy meal later on in the week when I only need to add fresh shrimp.

Wink, I like that chili pepper addition. I think the carrots might make it too sweet, but it's a worth a try. It's a base recipe one can play with which is another thing I like about it. Easy to adjust to your own taste and very easy for a middle of the week meal. So simple.

Bob, here's the thread on the shrimp dish.

LINK

This is GREAT!!! Good for you! I swear the smell of it cooking enhances the enjoyment of making it. I wish I could put that smell in a room spray.

Proud of you!

Gris.. Thank you.



May the sun always shine in your kitchen and may you always have extra for unexpected company.