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Started By
Message
SUBMISSION Thread for Pasta Challenge, Tuesday, November 15, 2022
Posted on 11/15/22 at 8:01 am
Posted on 11/15/22 at 8:01 am
This is the thread for submitting your pasta dishes.
Submissions will be accepted until at least 9:00 am tomorrow (Wednesday) morning. There is still time to create!
Your submission must include AT LEAST one picture and a description of the entry. You can submit a detailed recipe, but that is not a requirement. The picture must be of your creation, not a pic you stole from the interwebs. If you post multiple pictures, make sure the pic you want used in the voting thread is posted last, because I post only one pic per entry in the voting thread.
Good luck!
Submissions will be accepted until at least 9:00 am tomorrow (Wednesday) morning. There is still time to create!
Your submission must include AT LEAST one picture and a description of the entry. You can submit a detailed recipe, but that is not a requirement. The picture must be of your creation, not a pic you stole from the interwebs. If you post multiple pictures, make sure the pic you want used in the voting thread is posted last, because I post only one pic per entry in the voting thread.
Good luck!
12
Posted on 11/15/22 at 8:56 am to Darla Hood
BARBECUE LASAGNA
I decide to try something new and combine my love of smoked meats with pasta. I had a vision of using pork belly burnt ends and pulled pork, but I ran short on time. So I used smoked country style ribs (sliced butt) and smoked sausage.
Homemade smoked sausage. I ground pork, mixed the seasonings with nitrite, and stuffed. I used a skinless casing (inedible casing that you remove after smoking). I didn't want a natural casing for how I was using the sausage in the lasagna. I used pork trim and my breakfast sausage seasoning blend.
The sausage goes in the smoker. I seasoned the pork steaks and placed them in the smoker as well.
The finished sausage, casing removed.
On the left is the smoked pork. After it was cooked, I let it cool overnight and then ran it through the meat grinder on a coarse plate. On the right is the ground smoked pork.
I made a sauce using tomato sauce, brown sugar, balsamic vinegar, worcestershire, a little honey, salt and black pepper. It had a barbecue sauce taste but more sweet than bold.
Browned the ground smoked pork in a skillet. Once it was browned, I mixed the pork with some of the sauce to make a meat sauce.
Time to make the lasagna. I began with a little meat sauce in the bottom of the pan and added the first layer of pasta. I made a ricotta cheese mix by mixing cheese, egg, parmesan, and parsley. The ricotta cheese was spread on the pasta. Then meat sauce was added with a sprinkle of parmesan cheese.
A pic of the meat sauce.
The second layer of pasta went on, followed by ricotta and sliced smoked sausage. Then sauce was added on top with a little more parmesan.
A view of the smoked sausage.
A third layer of pasta, ricotta, and sauce. Topped with mozzarella and baked.
A view of the finished baked lasagna.
I decide to try something new and combine my love of smoked meats with pasta. I had a vision of using pork belly burnt ends and pulled pork, but I ran short on time. So I used smoked country style ribs (sliced butt) and smoked sausage.
Homemade smoked sausage. I ground pork, mixed the seasonings with nitrite, and stuffed. I used a skinless casing (inedible casing that you remove after smoking). I didn't want a natural casing for how I was using the sausage in the lasagna. I used pork trim and my breakfast sausage seasoning blend.
The sausage goes in the smoker. I seasoned the pork steaks and placed them in the smoker as well.
The finished sausage, casing removed.
On the left is the smoked pork. After it was cooked, I let it cool overnight and then ran it through the meat grinder on a coarse plate. On the right is the ground smoked pork.
I made a sauce using tomato sauce, brown sugar, balsamic vinegar, worcestershire, a little honey, salt and black pepper. It had a barbecue sauce taste but more sweet than bold.
Browned the ground smoked pork in a skillet. Once it was browned, I mixed the pork with some of the sauce to make a meat sauce.
Time to make the lasagna. I began with a little meat sauce in the bottom of the pan and added the first layer of pasta. I made a ricotta cheese mix by mixing cheese, egg, parmesan, and parsley. The ricotta cheese was spread on the pasta. Then meat sauce was added with a sprinkle of parmesan cheese.
A pic of the meat sauce.
The second layer of pasta went on, followed by ricotta and sliced smoked sausage. Then sauce was added on top with a little more parmesan.
A view of the smoked sausage.
A third layer of pasta, ricotta, and sauce. Topped with mozzarella and baked.
A view of the finished baked lasagna.
Posted on 11/15/22 at 8:58 am to Darla Hood
Braised Pork Shoulder Ravioli
Found a good deal on some country style pork shoulder, so ravioli seemed the direction to go.
Browned the pork in batches.
While browning, I did the veggies. I went carrot, celery, onion, and garlic. I did the carrot/onion/celery in the food processor because I wanted more of a puree type deal for this.
I cooked these down for a really long time and let them stick to the bottom of the pot a few times. Added in misc. herbs, seasonings, MSG, mushroom powder, etc. to deepen the flavor.
Deglazed with red wine and cooked some more until most of the liquid was cooked off.
Cover with chicken stock and smash some San Marzano tomatoes in there. And into the oven.
Now for the sauce. Mostly traditional red sauce, but I wanted to infuse it with the pork flavors.
Same aromatics with a can of tomato paste. Herbs, seasonings, MSG, etc. Hit with the red wine again.
More cans of tomatoes, both whole and crushed. I also decided to hit it with the immersion blender, which made it appear a bit creamier I assume from the carrots.
Checked on the pork and ladled a cup of the braising liquid into the red sauce. Note: I didn't cook the pork lid open the whole way. Covered for an hour and a half, and then uncovered for half an hour or so to reduce.
Pork removed. The braising liquid is really thick from the pureed veggies, which I wanted.
To the pasta. I needed to watch a video.
The filling is the shredded pork folded with whole milk ricotta.
Sauce is looking rich.
And we're done!
An inside shot.
Found a good deal on some country style pork shoulder, so ravioli seemed the direction to go.
Browned the pork in batches.
While browning, I did the veggies. I went carrot, celery, onion, and garlic. I did the carrot/onion/celery in the food processor because I wanted more of a puree type deal for this.
I cooked these down for a really long time and let them stick to the bottom of the pot a few times. Added in misc. herbs, seasonings, MSG, mushroom powder, etc. to deepen the flavor.
Deglazed with red wine and cooked some more until most of the liquid was cooked off.
Cover with chicken stock and smash some San Marzano tomatoes in there. And into the oven.
Now for the sauce. Mostly traditional red sauce, but I wanted to infuse it with the pork flavors.
Same aromatics with a can of tomato paste. Herbs, seasonings, MSG, etc. Hit with the red wine again.
More cans of tomatoes, both whole and crushed. I also decided to hit it with the immersion blender, which made it appear a bit creamier I assume from the carrots.
Checked on the pork and ladled a cup of the braising liquid into the red sauce. Note: I didn't cook the pork lid open the whole way. Covered for an hour and a half, and then uncovered for half an hour or so to reduce.
Pork removed. The braising liquid is really thick from the pureed veggies, which I wanted.
To the pasta. I needed to watch a video.
The filling is the shredded pork folded with whole milk ricotta.
Sauce is looking rich.
And we're done!
An inside shot.
This post was edited on 11/15/22 at 2:53 pm
Posted on 11/15/22 at 9:05 am to Darla Hood
French Onion Pasta with braised beef short ribs
I started by cooking the short ribs and some stew meat down in store bought beef stock.
I let that cool over night. I shredded the meat and skimmed the fat from the stock. Next up was to caramelize the onions.
I then added the mushrooms and some thyme.
Once the mushrooms were browned, I added the stock with the meat and brought it to a boil.
Once boiling I added in my orecchiette pasta and let that simmer until the pasta was cooked.
The end result was fantastic on a cold day!
I started by cooking the short ribs and some stew meat down in store bought beef stock.
I let that cool over night. I shredded the meat and skimmed the fat from the stock. Next up was to caramelize the onions.
I then added the mushrooms and some thyme.
Once the mushrooms were browned, I added the stock with the meat and brought it to a boil.
Once boiling I added in my orecchiette pasta and let that simmer until the pasta was cooked.
The end result was fantastic on a cold day!
Posted on 11/15/22 at 9:28 am to Darla Hood
Shrimp and sour cream over veggie rotini. Nothing fancy and a easy recipe
Posted on 11/15/22 at 9:47 am to Darla Hood
Pool Room Spaghetti Bake
The F&D board had a thread a few weeks ago about hot dog chili sauce. I associate chili dogs with Pool Rooms since that's where the best ones were served where I grew up... thus the name of this dish.
In that thread, Treacherous Cretin suggested covering spaghetti with the chili in place of Italian style red sauce. That seemed like a fine idea, so that was the inspiration.
I decided to turn it into a baked spaghetti dish because who doesn't like baked gooey cheese and pasta?
First, make a Double Batch of chili.
Mash for Recipe
Boil a 1 pound package of spaghetti, but reduce the boiling time by a minute or two since the noodles will be baked later. (I ended up not using the full package, but I probably used 80% of it.)
Drain pasta (save some pasta water for later) and mix/toss the noodles with a ladle of the chili, 1 cup of ricotta cheese, 1 egg and 3 tablespoons of melted butter. (I used 4 egg yolks instead of a whole egg because my wife had separated some for baking that she was doing.)
It's easier if you let the ricotta come to room temp and mix it with the butter and egg before you toss it into the spaghetti.
Spread some chili in the bottom of your baking dish.
Add spaghetti mixture on top of the chili base.
Add some pasta water (I'm guessing 1/3 cup) to the bowl that you mixed the cheese in and mix and scrape any leftover ricotta into the pasta water.
Sprinkle that water over the pasta so that the noodles don't dry out during baking.
Top with the remaining chili and then top that with shredded cheddar cheese. (Sorry... failed to take a pic with the cheese.)
Cover baking dish with foil and bake at 350 degrees for about 40 minutes.
Remove foil and continue baking until the cheese is browned - about 10 more minutes.
As a nod to its Chili Dog origins, serve topped with raw chopped white onions and jalapeños.
I thought it was very good the day I made it, but the leftovers kept getting better and better over the next few days. When I do it again, I'll make it a day or two in advance.
Next time I'll also add more whole garlic cloves to the chili because they were amazing little bites baked along with the chili and cheese.
The F&D board had a thread a few weeks ago about hot dog chili sauce. I associate chili dogs with Pool Rooms since that's where the best ones were served where I grew up... thus the name of this dish.
In that thread, Treacherous Cretin suggested covering spaghetti with the chili in place of Italian style red sauce. That seemed like a fine idea, so that was the inspiration.
I decided to turn it into a baked spaghetti dish because who doesn't like baked gooey cheese and pasta?
First, make a Double Batch of chili.
Mash for Recipe
Boil a 1 pound package of spaghetti, but reduce the boiling time by a minute or two since the noodles will be baked later. (I ended up not using the full package, but I probably used 80% of it.)
Drain pasta (save some pasta water for later) and mix/toss the noodles with a ladle of the chili, 1 cup of ricotta cheese, 1 egg and 3 tablespoons of melted butter. (I used 4 egg yolks instead of a whole egg because my wife had separated some for baking that she was doing.)
It's easier if you let the ricotta come to room temp and mix it with the butter and egg before you toss it into the spaghetti.
Spread some chili in the bottom of your baking dish.
Add spaghetti mixture on top of the chili base.
Add some pasta water (I'm guessing 1/3 cup) to the bowl that you mixed the cheese in and mix and scrape any leftover ricotta into the pasta water.
Sprinkle that water over the pasta so that the noodles don't dry out during baking.
Top with the remaining chili and then top that with shredded cheddar cheese. (Sorry... failed to take a pic with the cheese.)
Cover baking dish with foil and bake at 350 degrees for about 40 minutes.
Remove foil and continue baking until the cheese is browned - about 10 more minutes.
As a nod to its Chili Dog origins, serve topped with raw chopped white onions and jalapeños.
I thought it was very good the day I made it, but the leftovers kept getting better and better over the next few days. When I do it again, I'll make it a day or two in advance.
Next time I'll also add more whole garlic cloves to the chili because they were amazing little bites baked along with the chili and cheese.
This post was edited on 11/15/22 at 10:03 am
Posted on 11/15/22 at 9:57 am to Darla Hood
Pasta Rotolo with fresh spinach, ricotta, smoked tomato red sauce and Italian sausage
Everything i starting with
Fired up the ole Kettle
Some applewood for some smoke
Veggies getting right
Time to start the pasta
Ready to rest in the fridge
Pulled the veggies and time to chop
Sauce is smelling good
Time to chop up the Italian sausage
Add it to the ground meat for a quick brown
Pasta out the fridge, let’s roll ole school style
Give the spinach a lil olive oil bath
Spread the spinach and ricotta
Add the meat sauce
Roll in cloth towel
20 min salt water bath
Out and ready to slice
Ohhh hell yes!
Placed in sauce
Add some parmesan, then into the oven for 10 mins
Plated
Manger! And thanks for looking!
Everything i starting with
Fired up the ole Kettle
Some applewood for some smoke
Veggies getting right
Time to start the pasta
Ready to rest in the fridge
Pulled the veggies and time to chop
Sauce is smelling good
Time to chop up the Italian sausage
Add it to the ground meat for a quick brown
Pasta out the fridge, let’s roll ole school style
Give the spinach a lil olive oil bath
Spread the spinach and ricotta
Add the meat sauce
Roll in cloth towel
20 min salt water bath
Out and ready to slice
Ohhh hell yes!
Placed in sauce
Add some parmesan, then into the oven for 10 mins
Plated
Manger! And thanks for looking!
Posted on 11/15/22 at 10:06 am to Darla Hood
Y’all!! So many good submissions so far!
Mine won’t be ready till late in the day.
Mine won’t be ready till late in the day.
Posted on 11/15/22 at 11:49 am to Darla Hood
Wow, a lot of talented cooks here. Looks good and I am ready to go eat lunch right now.
Posted on 11/15/22 at 1:22 pm to Darla Hood
I've been lurking on this board for years and never really had much to say, but the submissions so far look fantastic!!
Great job everyone!
Great job everyone!
Posted on 11/15/22 at 7:31 pm to Darla Hood
Birria Ramen
Fusion! With beef short ribs and chuck roast, and low carb ramen noodles.)
The beef.
The marinade ingredients. Rice vinegar not pictured.
Pulsed together.
Marinade added to the meat.
It was then covered and refrigerated overnight.
The marinade was scraped off the ribs and roast (and reserved) so the meat could be seared in hot oil.
Stock added to the pot, along with the reserved marinade, some cinnamon sticks, trinity that had been sautéed after the meat was seared, and other ingredients.
After more than four hours simmering:
Straining the consommé.
The strained product.
Low carb ramen noodles. Not using the seasoning packet.
Cooking the noodles in the consommé.
Crisping up some of the pulled beef in fat scooped from the consommé.
Prepping my serving.
And with toppings. Birria ramen.
Conclusion: Absolutely delicious, BUT… too hot for me. I shouldn’t have added the guajillo peppers. Maybe.
Fusion! With beef short ribs and chuck roast, and low carb ramen noodles.)
The beef.
The marinade ingredients. Rice vinegar not pictured.
Pulsed together.
Marinade added to the meat.
It was then covered and refrigerated overnight.
The marinade was scraped off the ribs and roast (and reserved) so the meat could be seared in hot oil.
Stock added to the pot, along with the reserved marinade, some cinnamon sticks, trinity that had been sautéed after the meat was seared, and other ingredients.
After more than four hours simmering:
Straining the consommé.
The strained product.
Low carb ramen noodles. Not using the seasoning packet.
Cooking the noodles in the consommé.
Crisping up some of the pulled beef in fat scooped from the consommé.
Prepping my serving.
And with toppings. Birria ramen.
Conclusion: Absolutely delicious, BUT… too hot for me. I shouldn’t have added the guajillo peppers. Maybe.
This post was edited on 11/15/22 at 9:52 pm
Posted on 11/16/22 at 8:13 am to Darla Hood
I forgot to post last night.
Carbonara
This is carbonara! I use Konjac pasta, because I’m low carbing it. This changes the recipe a bit.
1-Brown pancetta
2-add a little butter brown onion and garlic
3- deglaze with 1C chicken bone broth (usually this is down with pasta water)
4-add in the pasta and cook it down to where there’s very little juice left
5- remove from heat and add in egg and Parmesan cheese mixture
6- too with pancetta and a bit more cheese and fresh cracked black pepper
7-enjoy
Instead of using the pasta water. I use chicken bone broth to deglaze the pan, because I don’t have pasta water.
The eggs:
You beat 3 egg yolks and 1 whole egg. Mix it with 1/2C fresh grated Parmesan cheese. Fresh grated is a must. Fresh farm eggs add that beautiful golden color.
Yes! The eggs are raw! The residual heat of the pasta will cook the egg to be safe enough to eat. Don’t worry! You can make this too! Don’t add the egg while the pan is still in the heat. It will scramble your eggs and be gross!
DO NOT add cream!!!!!!!! Carbonara does not have cream!!! The egg and cheese will make this super creamy.
Carbonara
This is carbonara! I use Konjac pasta, because I’m low carbing it. This changes the recipe a bit.
1-Brown pancetta
2-add a little butter brown onion and garlic
3- deglaze with 1C chicken bone broth (usually this is down with pasta water)
4-add in the pasta and cook it down to where there’s very little juice left
5- remove from heat and add in egg and Parmesan cheese mixture
6- too with pancetta and a bit more cheese and fresh cracked black pepper
7-enjoy
Instead of using the pasta water. I use chicken bone broth to deglaze the pan, because I don’t have pasta water.
The eggs:
You beat 3 egg yolks and 1 whole egg. Mix it with 1/2C fresh grated Parmesan cheese. Fresh grated is a must. Fresh farm eggs add that beautiful golden color.
Yes! The eggs are raw! The residual heat of the pasta will cook the egg to be safe enough to eat. Don’t worry! You can make this too! Don’t add the egg while the pan is still in the heat. It will scramble your eggs and be gross!
DO NOT add cream!!!!!!!! Carbonara does not have cream!!! The egg and cheese will make this super creamy.
This post was edited on 11/16/22 at 8:22 am
Posted on 11/16/22 at 9:28 am to Darla Hood
I have a sleeping baby in my arms, so the voting thread will be late. Not closing submissions till then.
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