That the best people chef are men. I’m sure that there are plenty who would agree and that there are more who would disagree. Many people think that there aint nobody who cook better that Big Mama. Well, they are in fact wrong because Big Papa (Pause) can throw down (Pause Again). As the only regular male contributor at SSSO, I would like to think that we are all about the occasional role reversal. Women with an endless libito who can take a dude out for an occassional meal and men who can clean and sh!t too. I think men who cant trade places are at a serious disadvantage. And since my graceful departure from the game, almost a year ago (seems like forever, which went by smoothly), I’ve been all about evening the playing field. SO in the spirit of yesterday’s post, I present my list of recipes for summer of 09. These are some easy things that if done correctly will make you seem like Chef Boyardee. (Some of these were provided by world reknown DJ R2daizza. follow him on twitter @djrtodaizza).
1/2 pound smoked kielbasa sausage, sliced into 1/2-inch thick rounds
3 cups chopped vegetables (onion, green bell pepper, celery)
1 3/4 cups chicken broth or water
1 cup uncooked regular rice
1 (14 1/2 ounce) can diced tomatoes with green chilies, un-drained
1/4 cup of some really, really hot sauce.
1 pound large shrimp, peeled and deveined
(Can add chicken)
Cook sausage in Dutch oven or deep skillet over medium-high heat 5 minutes or until lightly browned. Add vegetables; cook and stir 3 minutes or until crisp-tender.
Stir in broth, rice, tomatoes and some of that real Hot Sauce that you have your cousin bring you back when they make their yearly trip to the country. Heat to a boil. Reduce heat to medium-low. Cook, covered, 15 minutes or until rice is almost done, stirring once.
Stir in shrimp. Cook 5 minutes longer until shrimp turn pink and rice is fully cooked. Garnish with chopped fresh parsley, if desired.
Wash off baby back ribs….trim off fat
Put in pan . Pour about 1/2 cup apple cider or wine vinegar.
Season with chili powder , seas. salt, pepper, garlic powder
Cover with foil bake at 400 for an hour or until tender.
Pour off most of dipping.
Pour on barbecue sauce. Cover with foil . Lower temp unil 350.
Cook for 15 min.
Uncover and for another 10 min.
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
If ya have any other quick recipes, feel free to add…