Olio Nuovo Vinegrette: First reduce down some really good Balsamic vinegar. Start with about a 1/4 cup and reduce to half, so you have about 2 tablespoons when your finished. Then add it to the following:
4 Tablespoons Extra virgin olive oil (or Olio Nuovo if you've got it)
1 Tablespoon coarse ground prepared mustard (I use Inglehoffer Stone Ground)
1 med shallot - finely diced
1 med garlic clove - finely diced
couple grinds fresh black pepper
pinch of kosher salt
Whisk to form an imulsion. Or, to make it nice and creamy, hit it with an immersion blender for about 60 seconds. Add to lettuce, cucumbers, diced roma tomatoes, feta cheese crumbles,sunflower seeds, fresh crated paresean cheese, and some really good croutons or whatever makes you happy!
This makes enough dressing for about 3-4 people. Thanks Donna for finding this online!!
Vodka Cream
Sauce Pasta (Rachel Ray's
- "You won't be single for long"): Boil water for pasta -
and cook it while you make sauce. Then In a pan saute 2 minced shallots
and 2 garlic cloves with 1 Tbsp Xtra Virgin Olive Oil and 1 Tbsp butter.
Saute until clear - then add 1 C Vodka (pouring in a swirling motion
around pan 3 times as you stir) and reduce mixture by half (about
2 - 3 min), then add 1 C Chicken Stock (pouring in like the vodka)
and reduce by half again (2-3min). Next add 1 large can of crushed
tomatoes stir and bring to a bubble and then add 1/2 C Heavy Cream
and stir it all together. Remove from heat and before you ladel over
noodles - add some chopped fresh basil. Then garnish with parmesean
cheese before serving.
Pesto (My sister's famous recipe): In a blender or food processor add 2 C fresh basil, 1/3 C Pine Nuts, 1/2 C fresh grated parmesan cheese, 4 or 5 cloves garlic (depending on size), salt, and as you process add 1/2 C Extra Virgin Olive Oil.
Blend until it looks like Pesto. It lasts for a few weeks and rumor is you can freeze it. Don't freak out if the top layer discolors, just mix it in and it's fine.
BBQ Sauce:
1/2 C. Molasses, 2 C. Tomato puree,
2 C. Chili Sauce, 1 C. Dijon Mustard, 2Tbsp Worchestchire, 1/2 tsp Tabasco,
2 Tbsp Garlic, 1 C Brown Sugar, - taste as you go - Becky and I turned
this recipe upside down, I can't even remember how we changed it all.
It depends on your mood and the meat your cooking - don't be afraid
to get creative and hit your cupboards and spice rack.
Mix all together. Simmer 2 hrs.
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