In a large large saucepan or stockpot, over medium-hig heat, combine… 1/2 pound salt pork, diced 1/4 cup virgin olive oil 1/3 cup unsalted butter Add and saute until medium brown… 3/4 pound white onions, diced Add… 1 pound lean beef, cut into 1/2" cubes 1/2 pound lean pork shoulder, cut into 1/2" pieces 4 chicken livers, shopped fine 4 chicken gizzards, cut into small pieces 2 bay leaves crumbled Turn heat to medium and cook slowly, uncovered, for 30-minutes. ...
Combine in an uncovered saucepan over medium heat: 1 (15 ounce) can tomato puree 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1 teaspon italian seasoning When the sauce begins to bubble, reduce the heat and simmer for 40-minutes, stirring often. Remove from heat and allow to cool.
In saucepan over medium heat, combine… 6 tablespoons extra virgin olive oil 1/4 cup unsalted butter Chop together then add to pan… cook slowly for about 5 minutes… 3-4 large cloves of garlic, mashed 16 fresh sprigs of parsley, leaves only - no stems! Add… 1/2 teaspoon salt 1/2 teaspoon black pepper, ground fresh 1 tablespoon oregano Drain liquid into pan and chop the solids well… 6 cups (3 x 14.5 ounce cans) peeled plum tomatoes Cook slowly for 30-45 minutes. ...
Pulse in blender until just mixed… 1 quart fresh (locally grown) strawberries, tops removed 2 teaspoons sugar 1 teaspoon candied ginger Add… 4 tablespoons balsamic vinegar 1/4 teaspoon crushed red pepper flake 1/4 teaspoon salt (or to taste) 1/4 teaspoon black pepper (or to taste) Pulse and slowly add… 1/2 cup extra virgin olive oil Blend to desired consistency (less is better). **Usage: **put in plastic zip lock bag with meat (pork or chicken) and refrigerate overnight. While meat is grilled or broiled, place remainder marinate in saucepan, bring to boil, then reduce to a simmer. Use sauce to baste meat every 5-10 minutes until done. ...
I usually just use this as a marinade. Mix the following in blender… 1 teaspoon black pepper 2 teaspoons ground cumin 2 tablespoons oregano 6 cloves garlic 2 teaspoons salt 1 medium red onion (quartered) 1/4 cup oil (Olive or Canola) Blend until desired consistency. Great as a chicken marinade: place 3 pounds chicken thighs in zip lock bag, pour in sauce, and marinate in refrigerator for 6-8 hours before roasting in oven or grilled. ...
Combine in blender… 4 cups tomatoes (quartered or chopped) 3 cloves garlic 1/4 cup virgin olive oil 1 tablespoon sugar 1 1/2 teaspoon crushed red pepper 1/2 teaspoon basil 1/2 teaspoon thyme 1/2 teaspoon salt Blend until desired consistency.