RECIPES
Hich’s Meatballs and tomato sauce
- For tomato sauce
28 oz your favorite whole tomatoes in a can puree & pass through strainer
2 LB of fresh tomatoes seeded and peeled then chopped
1 small yellow onions chopped
4 cloves of finely chopped garlic
6 large basil leaves chiffonade
sea salt and pepper to taste
½ teaspoon of Aleppo pepper or ½ teaspoon of equal amount of cayenne and sweet paprika
3 tablespoon of very good extra virgin olive oil - For the meatballs
1 medium yellow onion chopped
2 tablespoon worth of chopped cilantro and parsley
About 1 or 2 tablespoon of virgin olive oil
2 LB ground beef (15 fat 85 lean)
1 tablespoon toasted fennel seeds (not ground)
1.5 teaspoon paprika
1.5 teaspoon toasted cumin seeds (ground)
1.5 tablespoon toasted coriander seeds (ground)
1/4 teaspoon cayenne pepper - SPICY BEEF STEW
* 5 lb beef loin, cut into 1-inch pieces
* 2 med yellow onions
* 10 jalapenos seeded and chopped if you like it spicy
* 1 Tablespoon chopped garlic
* 1 Tablespoon tomato paste
* 8 oz of your favorite dry white wine
* 1/4 QT chicken or beef stock or enough to cover the meat
* 1 QT of seeded, peeled and then chopped fresh tomatoes
* 3 sprigs of rosemary chopped
* sea salt and black pepper
* good olive oil - PROCEDURE
Heat olive oil in a heavy pot big enough to hold the meat. Add the seasoned beef and stir to sear. Beef will begin to give up liquid into pan, allow all the liquid to evaporate and begin browning the meat.
When golden brown add onions, garlic, jalapenos, tomato paste, and rosemary and cook for about 10 minutes or until the onions are translucent then add the chopped tomatoes and continue cooking for 5 or 10 mins.
Add the wine and reduce until there is hardly any left in the pot. Now add the stock and bring to a simmer on top of stove. Then cover the pot with lid or aluminum foil and cook in the oven at 350 degrees until meat is very tender, adding wine or stock as needed to prevent sticking or burning.
When done cooking the meat should be very tender and there should be hardly any liquid left in the pot. Serve with a starch (like polenta, couscous or rice), and some type of greens, such as sauteed broccoli rabe or spinach.
- enjoy
- Hich and Staff
Meatballs Procedure
In large bowl combine all ingredients and mix well (using your hand to mix, if you’d like!) until well incorporated and form into small balls ½ oz (size of a large walnut).
Tomato Sauce Procedure
In a saucepan large enough to hold the sauce, heat the oil over medium heat and sweat the onions, garlic, basil, and spices about 2 minutes. Add the chopped tomatoes, and cook for about 20 mins or until the sauce begins to reduce or thicken.
Add the can of tomatoes and bring to a boil, reduce to low heat and keep simmering, stirring frequently until the sauce is thick and the color of the sauce is slightly orange. Check the seasoning.
Add the meatballs and continue cooking for 3 more minutes. Then turn the heat off and let sit for a couple of minutes before serving. Makes a great meatball sandwich, or spaghetti sauce — both with grated Parmigiano Reggiano.
