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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pappardelle With Chicken Sausage Meatballs

2015-05-18 17.03.54

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Thanks to my mom and grandmother, I’ve learned so much about the art of making great meatballs. The one important thing that they both told me was not to overwork the meat when adding in the flavorings. Well, keeping that in mind, I went one better. I came to the conclusion, that if you mix all the wet ingredients along with the spices first, then add in the meat, there was less likelihood of over mixing. This is my Pappardelle With Chicken Sausage Meatballs. 

Flat Leaf Italian Parsley

Sweet Basil (2)

fresh basil

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Prep Time: 30 minutes (time includes making the meatballs and dicing the onions and garlic for the sauce)
Cook Time For Meatballs: 25 minutes
Cook Time For Tomato Sauce: 45 minutes
Yields: 22 golf-size meatballs
Equipment: 2 rimmed baking sheet pans lined with parchment paper, large 6-quart Dutch oven,6-quart saucepot,  2 large mixing bowls, colander, cookie-dough scoop, olive oil cooking spray

Ingredients For Meatballs:
olive oil cooking spray
1 pound of sweet Italian sausage, casings removed
1 pound of ground chicken
1/4 cup of fresh Italian flat-leaf parsley, finely chopped
1/4 cup of fresh basil pesto (store-bought fresh pesto can be found in the refrigerated section where you find the fresh pasta and sauces)
1/4 cup of  Parmigiano-Reggiano cheese, freshly grated
1 tablespoon of dried oregano
1 teaspoon of fennel seeds
1 tablespoon of Kosher salt
1 teaspoon of crushed red pepper flakes
1 teaspoon of black pepper
1 cup of plain Panko bread crumbs
1/2 a cup of seasoned Italian bread crumbs
3 cloves of garlic, freshly grated
2 large eggs, beaten
5 dashes of Worcestershire sauce
1/3 cup of Ricotta cheese, room temperature
1 cup of half-and-half (start with 3/4 cup until you get the consistency of wet sand)

Ingredients For Tomato Sauce:
2 tablespoons of olive oil
1 diced onion
3 cloves of minced garlic
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
1 teaspoon of crushed red pepper flakes
2 tablespoons of tomato paste
1 tablespoon of dried oregano
1 tablespoon of brown sugar
1 cup of unsalted chicken broth
1 28-ounce can of San Marzano whole tomatoes
1 28-ounce can of crushed tomatoes
1 cup of freshly grated Parmigiano-Reggiano cheese for the pasta (reserve some for garnish)
1/4 cup of fresh basil, julienned

Directions:
Preheat oven to 375-degrees F.
Start in a large mixing bowl, by adding all the ingredients that will flavor the meat, mix to combine. The mixture needs to have the consistency of wet sand as shown in the above picture.

In another large mixing bowl, containing the ground chicken (a mixture of dark and white meat) and sweet Italian sausage add the flavoring mixture. Use a fork to evenly distribute the flavoring mixture throughout the meat. It does take a minute, but it will ensure there’s no chance the meat will become compacted compared to if you were to use your hands to combine the ingredients.

To ensure the meatballs are the same size use a large cookie-dough scoop as seen in the above picture. This yielded about 22 golf-size ball meatballs. On two rimmed baking sheet pans lined with parchment paper lightly spray olive oil cooking spray. Scoop out the meatball mixture and roll them into golf-size meatballs. Arrange the meatballs at least 1 1/2 inches apart. Spray the tops of the meatballs with a little of the olive oil cooking spray to ensure they brown nicely. Bake for 25 minutes.

Tip: Use the cooking spray, (a light spritz) to lubricate the cookie-dough scoop every so often. This will ensure the easy release of the meat mixture.

In the meantime in a large saucepot over medium heat, add olive oil and diced onions. Cook, stirring frequently, until the onions become translucent, 3 to 5 minutes.  To the onions, add the minced garlic, tomato paste, dried oregano, crushed red pepper flakes, Kosher salt, and fresh ground black pepper. Continue stirring, cook for another 1 to 2 minutes

Next, add the chicken broth. Let that come up to a bubble and simmer for a couple of minutes before adding the crushed and whole tomatoes. Using the back of a wooden spoon break up the whole tomatoes. Next, add brown sugar, stir to combine. Bring the sauce up to a bubble, reduce the heat to medium-low and simmer, stirring occasionally.

Once the meatballs come out of the oven, transfer them to the sauce and let everything simmer together on medium-low heat for another 45 minutes. Remove from the heat add the fresh julienned basil, gently stir to combine. Cover to keep warm. After 45 minutes, start cooking the pasta.

In a large saucepot of boiling salted water drop the pasta.

I love to use Pappardelle for this dish. The wide ribbons of pasta have so much more surface area for the sauce to adhere to. Follow the cooking instructions. Drain the pasta really well.  Add a cup of freshly grated Parmigiano-Reggiano cheese into the bottom of a large mixing bowl tossing the cheese through the pasta, very gently, so all those ribbons get coated really well. Then add a couple of ladles full of the tomato sauce, using a pair of tongs toss to combine. What you are witnessing is the cheese sticking to the pasta and the sauce sticks to the cheese. Win-Win!

Finally, I finish with ladling the meatballs on top with a bit more sauce, and a little more cheese. Serve with some crusty cheese bread and garnish with fresh basil. This is my Pappardelle With Chicken Sausage Meatballs.

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Pappardelle Alla Bolognese

2014-08-25 16.53.42

My Pappardelle Alla Bolognese will have you coming back for seconds. The beautiful thick flat pasta known as Pappardelle is perfect for this ragu, known as Bolognese, to complement these ribbons of pasta. Let me tell you how I make this delicious sauce.

I wanted to mention that whenever I make any type of tomato sauce I always have extra. This time is no different. What I decided to do is to post one or two recipes using my leftover Bolognese. At the bottom of this post is a link to one of those recipes. I hope you’ll check out my Portobello Mushroom Pizzas.

Sweet Italian Sausage

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Chicken Broth

Roasted Red Pepper Alfredo With Sweet Italian Sausage (2)

Diced Fire Roasted Tomatoes

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Prep Time: 30
Cook Time: 3 hours 5 minutes
Total Time: 3 hours 35 minutes
Yields: 6 to 8 servings
Equipment: 12-inch sauté pan, 6-quart Dutch oven, large slotted spoon, 1 large mixing bowl, 2 medium-size bowls, 10-cup food processor, mini food processor, large stockpot

Ingredients:
1 pound sweet Italian sausage, casings removed
1 pound of lean ground sirloin
1 pound of ground pork
3 tablespoons olive oil
2 tablespoons Kosher salt
2 teaspoons of freshly ground black pepper
4 tablespoons of dried oregano
2 tablespoons dried thyme
1 tablespoon of fennel seeds
1 teaspoon crushed red pepper flakes
2 tablespoons of tomato paste
2 large carrots, peeled cut into 1 1/2 inch pieces
1 large onion, roughly chopped
1/2 a red onion, roughly chopped
3 cloves of garlic, roughly chopped
3 ribs of celery, cut into 1 1/2 inch pieces
1 cup of Cabernet (a good red wine)
1 cup of unsalted chicken broth
1 12-ounce jar of Piquillo peppers, puréed (substitute roasted red peppers)
1 14.5-ounce can of diced fire-roasted tomatoes
1 28-ounce can of whole San Marzano tomatoes
1 28-ounce can of crushed tomatoes
2 fresh bay leaves (substitute dry)
1 tablespoon of garlic powder
2 tablespoons of brown sugar (light or dark)
2 cups Parmigiano-Reggiano cheese, freshly grated
1 cup of fresh basil leaves for garnish
2 16-ounce (2 pounds) packages of Pappardelle

Directions:
First the meat. Here I’m using three types of meat, sweet Italian sausage, ground pork, and lean ground sirloin.

In a large sauté pan heat 1 tablespoon of olive oil over medium-high heat. To the pan, add the sweet Italian sausage, ground pork, and ground sirloin. Next, add 1 tablespoon of Kosher salt, 1 teaspoon of black pepper, 2 tablespoons of dried oregano, and 1 tablespoon of dried thyme, stir to combine. Frequently stirring, sauté the meat for 12 to 15 minutes until browned through. Turn the heat off.

Using a large slotted spoon, transfer the meat to a large platter lined with a paper towel allowing for any excess fat to drain. After the meat has drained, again using the slotted spoon, transfer the meat to a large mixing bowl.

The next step is to prepare the *sofrito (vegetable mixture) and purée the Piquillo peppers.
In a food processor add the chopped carrots, diced onions, garlic cloves, and chopped celery. Pulse the vegetables together until finely minced as seen in the picture above. Transfer the sofrito to a bowl. Next, add the Piquillo peppers to the food processor, pulse until the peppers are puréed again as seen in the picture above. Set the bowl aside.

In a large Dutch oven over medium heat add 2 tablespoons of olive oil and 1 tablespoon of fennel seeds, 1 teaspoon of crushed red pepper flakes. Stir and cook for 1 minute allowing the spices to *bloom (to release their essential oils).

Next, add the *sofrito, 2 tablespoons of dried oregano, 1 tablespoon of Kosher salt, 1 teaspoon of fresh ground black pepper, and tomato paste stir to combine. Cook, stirring frequently allowing the vegetables to release their water and soften around 5 minutes.

At this point add the unsalted chicken broth and red wine. Stir and allow the liquids to reduce by half, 3 to 4 minutes. This completes the base for the Bolognese.

Next in the pot goes the cans of tomatoes. Add the whole tomatoes, crushed tomatoes, and the diced fire-roasted tomatoes. Using the back of a wooden spoon break up the whole tomatoes. Add bay leaves (don’t forget to remove the bay leaves when the sauce is done), 1 tablespoon of garlic powder, 1 tablespoon of dried thyme, and the brown sugar. Stir to combine.

Turn the heat down to medium-low and simmer for 30 minutes stirring occasionally. Next, add the browned meat to the sauce, stir to combine and let simmer on low heat for another 2 hours, stirring occasionally. Turn the heat off. Tear fresh basil leaves dropping them into the sauce, stir to combine, and cover to keep hot.

In a large stockpot filled with 8 quarts of boiling salted water, drop both packages of the Pappardelle. Cook according to directions on the package, al dente 8 to 10 minutes, drain really well.

To the bottom of a large, family-style serving bowl add 1 cup of the grated Parmigiano-Reggiano cheese. Add the cooked pasta to the bowl and toss coating all the pasta. Ladle 2 to 3 large ladles full of the Bolognese and toss through. Garnish with fresh basil. Top with more grated Parmigiano-Reggiano cheese. Serve hot.

*Sofrito is generally a Caribbean sauce or Latin American sauce of tomatoes, onions, peppers, garlic, and herbs. In this recipe, it’s the use of carrots, onion, celery, garlic, and Piquillo peppers.

*Bloom is a term used in cooking. Blooming spices or herbs in fat before the liquid goes into the pot can extract far more flavor than by simply simmering these ingredients in water.

 

Portobello Mushroom Pizzas

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Homemade Sloppy Joes

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A childhood favorite. When your mom or dad made Sloppy Joes for dinner it wasn’t a matter of what’s for dinner, it’s, how long before dinner’s ready? My Homemade Sloppy Joes get the same response today.

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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yields: 6 servings
Equipment: 6-quart braising pot, 2 rimmed baking sheet pans

Ingredients:
2-pounds of ground pork
2 tablespoons olive oil
1 1/2 tablespoons Kosher salt
1 1/2 teaspoon freshly ground black pepper
3 tablespoon smoked paprika
1/2 teaspoon ground cinnamon
1 tablespoon onion powder
1 teaspoon garlic powder
1 tablespoon dried oregano
2 tablespoons tomato paste
1 medium-size onion, diced
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1 Poblano pepper, seeded and diced
3 cloves of garlic, minced
1 Fresno chili, seeded and minced
1 28-ounce can of crushed tomatoes
1 28-ounce can of tomato purée
1/2 cup ketchup
2 tablespoons of Dijon mustard
4 dashes Worcestershire sauce
1 heaping tablespoon dark brown sugar
1 12-pack package Brioche hamburger buns
1/2 stick unsalted butter, room temperature

Directions:
In a heavy bottom braising pot on medium-high, heat the olive oil. Add the ground pork, breaking apart with the back of a wooden spoon into crumbles as it starts to brown, about 5 minutes. Drain well and set aside.

Add onion, bell peppers, and Poblano pepper and cook for 2 to 3 minutes. Add minced garlic and cook for 2 minutes more until fragrant. Add the ground pork back into the same pot add the tomato paste. stir well.

Preheat oven to 350-degrees F.

Add ketchup, Dijon mustard, Worcestershire sauce, crushed tomatoes, tomato purée, Kosher salt, fresh ground black pepper, smoked paprika, ground cinnamon, dark brown sugar, onion powder, garlic powder, dried oregano, stir well to combine. Lower the heat to medium-low and simmer for 40 minutes or until mixture has thickened to your liking.

While the sloppy joe mixture is simmering, butter the Brioche buns, place onto 2 baking sheet pans and toast until a light golden brown, about 3 to 5 minutes.

To Serve, place 2 Brioche hamburger buns onto a plate. Ladle a good helping of the hot sloppy joe mixture onto each one. There you have it, my Homemade Sloppy Joes.

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