Salsa Picante

This is a rip-off of the hot salsa you find at Rubio's. I originally found the recipe on a Chowhound thread and tweaked it a little further to make it as close to perfect as I could get it.  So, here we go:

Ingredients:


1 can of tomato sauce (15 ounce)
2 tablespoon red chili pepper flakes
2 teaspoons sugar
2 teaspoons kosher salt

Method:

Put the tomato sauce, sugar and salt in a saucepan, and set it aside.

Put the chili flakes in a non-stick frying pan. Cook them for 5-7 minutes on medium heat, turning very frequently. You want to turn them close to black, without burning them. It's a very fine line. Be careful.

When they're done, run 2/3 of the flakes through a coffee grinder then add them all to the sauce. Stir and simmer for 8-10 minutes. Let it cool in the refrigerator for an hour or so and serve.

Warning: This gets ugly. Cooking the flakes releases the oils which fills the air with a teargas-like experience. Running them through the coffee grinder takes it to a whole new level. Do this in a well-ventalated area with all your fans blowing. Better yet, do these steps outside, if possible.


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Chili with Spaghetti

If you've never had spaghetti topped with chili, you must try this! It will work with any chili, but I've included a quick recipe that's a nice substitute for that canned garbage you've been eating.


Ingredients:

2 lbs ground beef
1 (8 oz) can tomato sauce
1 (10 oz) can original Ro-Tel
22 oz water
2 teaspoons paprika
4 teaspoons cumin
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon kosher salt
1/4 cup chili powder
1 teaspoon cayenne
1 can refried beans

Spaghetti
Shredded cheddar-jack cheese
Diced red onions

Method:

Brown the beef and drain, then it it back in the pot. Add everything but the pasta, cheese and onions. Bring to a boil then reduce the heat to a simmer. Let it simmer for 30 minutes.

While that's simmering, cook the pasta (be sure to salt the water). Serve the chili over the spaghetti then top with cheese and onions.

Variation:

If you must, add 2 cans of pinto beans. Just don't let a Texan catch you doing this!


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Roasted Tomato Sauce

In my humble opinion, this is the best tomato-based pasta sauce ever to grace a plate. I hope you agree. It's great on it's own, or as a base for vodka sauce.

Accept my apologies for the vague measurements in some places. This is one of those dishes I've never had the patience to take the time and measure out as I make it. Quite frankly, measuring here would take all the fun out of it.

Ingredients:

* Tomatoes (enough to fill a cookie sheet when cut in half)
1/2 cup red wine
1/2 medium white onion (diced)
7 cloves garlic (minced)
4 oz fresh basil (minced)
4 oz fresh oregano (minced)
4 oz fresh thyme (minced)
Course sea salt
Fresh ground black pepper
Extra virgin olive oil
** tomato puree

* What type of tomatoes, you ask? If all else is equal, I'll choose the romas. But, truth be told, I don't think variety is nearly as important as quality. Go with the variety that is fresh and ripe. The ones pictured are fresh-picked from my father-in-law's garden, which beats an under-ripe grocery store variety any time.

** Optional. See below.

Method:

Cut the tomatoes in half, remove the seeds and steps, and lay them out on a cookie sheet covered in foil. Season them with salt and pepper.

Spread the oregano and thyme evenly over the tomatoes, followed by the garlic then the onions. Drizzle with olive oil and bake for 2 hours at 350.

Remove them from the oven and let them cool for a few minutes, then put them into a food processor and liquify them.

Add the blended tomato mixture to a pan and bring to a boil. Add the wine and basil and simmer for 30 minutes.

Serve over spaghetti with fresh grated Parmigiano Reggiano.

** If you're after a saucier, more Americanized texture, try adding 1/2 cup to a full cup of tomato puree to the food processor while blending.  If you do this, you may need to bump up the herbs and seasoning to account for the diluted mixture. For best results, make your own tomato puree from a can of San Marzano tomatoes.

Variation:

While the tomatoes are roasting, fry up a pan of hot Italian sausage. Then, use the wine to deglaze the pan and then add the tomat mixture and basil.

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Memphis Style BBQ Sauce

Ingredients:

1 cup coffee

1 cup Worcestershire sauce

1 cup ketchup

1/2 cup cider vinegar

1/2 cup brown sugar

1/4 cup butter

1/2 teaspoon chili powder

1 cup onion, small dice

3 cloves garlic, minced

Method:

Melt butter in a large sauce pan. Add onions and cook until tender.

Add the garlic and continue to cook for an additional 2-3 minutes.

Add the remaining ingredients and simmer for 20 minutes.

Mix 1 tablespoon cornstarch with 1/4 cup of water until it is smooth. Stir the slurry into the BBQ sauce to adjust the thickness of the sauce. Be certain to bring the sauce back to the boil before cooling to cook out the starch of the cornstarch.

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Blueberry Vinaigrette Dressing

Ingredients:

5 oz blueberries

3 cloves garlic, minced

2 teaspoon honey

2 teaspoon Dijon mustard

1/2 cup apple cider vinegar

4 tablespoons balsamic vinegar

4 tablespoons brown sugar

1/4 cup + 1 tablespoon extra virgin olive oil

Method:

Heat the tablespoon of oil in a pan and cook the garlic for 1-2 minutes. While that's cooking smash the blueberries.

Add everything but the blueberries and whisk until the brown sugar is dissolved. Add the smashed blueberries and simmer for 10 minutes, stirring frequently enough to keep stuff from burning and sticking to the bottom.

Remove from heat. Let cool for 10 minutes, then strain through a cheese cloth.

Chill and serve.

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Pizza Style Spuds

Ingredients

3.5 oz sliced pepperoni

1 lb hot Italian sausage

6 tablespoons butter

1 small onion, diced

2 cloves garlic, minced

6 tablespoons flour

2 teaspoons kosher salt

3 cups milk

½ pound sharp cheddar cheese, grated

1 ½ pounds potatoes, frozen shredded

Method

Cook the sausage (without the casings) in a pan. Remove as much grease as you can and set aside.

While the oven is preheating to 375, melt the butter in a pan. Add the onions and cook for about 5 minutes. Add garlic and cook for another minute.

Whisk in the flour and salt and cook for 1 minute. Gradually stir in milk and cook, stirring constantly, until mixture thickens slightly.

Reduce heat to low, and stir in cheese until melted.

Put your shredded potatoes in a baking dish and pour the cheesy liquid over the top. Add the cooked sausage and stir it all together.

Bake, covered for 35 minutes. Uncover, top with pepperoni, and bake 25 minutes longer or until potatoes are tender and pepperoni is crisp.

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Perfect Baked Potato

Ingredients

• Medium to large Russet potatoes
• Olive oil
• Coarse kosher salt
• Canned Parmesan cheese

Method

Wash and dry the potatoes. Preheat the oven to 350.

Coat the potatoes with a very thin sheen of olive oil, then rub them generously with salt and Parmesan.

Bake for an hour (or longer for larger potatoes) directly on the oven rack until the outside just starts to crisp up. It's a good idea to place a drip pan on the rack below the spuds.

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Greek Brats

Ingredients

6 lb Boston Butt

1 lb bacon

9 oz beer

8 oz sun-dried tomatoes

8 oz feta cheese crumbles

2 tablespoons kosher salt

1 tablespoon garlic powder

1 teaspoon fresh ground black pepper

1/2 teaspoon mace

1/2 teaspoon allspice

25' of natural sausage casings

Method

Mix all the dried spices and set aside.

Cut the shoulder into strips that will fit in the meat grinder. Feed the bacon through the grinder first, followed by the shoulder.

Combine everything but the casings, and mix thoroughly. Cover with plastic wrap and let it sit in the refrigerator for at least 4 hours.

Stuff the sausage into the casings.

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Slow Cooker Pot Roast

Ingredients

3-4 lb pot roast

2 cans cream of mushroom soup

1 packet onion soup mix

8-12 new red potatoes, cut it half

1 small red onion, chopped into large pieces

2 carrots, sliced 1" thick

2 cloves garlic

1 bay leaf

Flour

Kosher salt

Fresh ground black pepper

Method

Trim the fat from the roast. Season with salt and pepper, then dust with flower. Rub the seasonings in.

Sear the meat in hot frying pan. About a minute per side is all it should take. While the meat is searing, combine the remaining ingredients (except the garlic and bay leaf) in a slow cooker and whisk until mixed. Add the meat garlic and bay leaf and cook on low for 5 hours.

At the 5 hour mark, add your onions and potatoes. Cook for another 2.5 hours, then add the carrots and cook for another 30 minutes.

Remove the roast from the slow cooker (being very careful, as it will fall apart). Set it on a plate and cover with foil for 10 minutes. While it's cooling, fish out the bay leaf and garlic.

Serve with the gravy created by the soup and meat juices.

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