Traditional Bolognese Sauce

 
Winter has finally arrived, and here in Southern California, that's cause to celebrate.  It's been raining for days and local news stations are reporting that we are officially no longer in a drought.  Woohoo!  That is truly exciting news.

This past weekend was damp and cold, but we took advantage of a short break between rainstorms to host our annual backyard Christmas tree burn.
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It's become a friends and family tradition to get together after the holidays for a big Italian dinner, then share a special bottle of dessert wine around a roaring fire.

















On this night the special wine was Wilson Creek's Decadencia, made from century-old "Old Vine" Zinfandel with a touch of natural chocolate that makes it even more delectable.

There is something indescribably endearing about gathering around a bonfire.  Something that touches the deepest recesses of our hearts and strengthens our human bond.

With silvery moonlight falling through bare winter branches and wisps of pine-scented smoke drifting above, the best of memories are made.

This year's burn was a little more colorful than others thanks to Mystical Fire.  Gotta love those Groupon deals!







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Thanks to the wintry weather of late, I've spent quite a bit of time indoors lately, and when cooped up on a rainy day, my first thought is always, let's make a pot of sauce.

How many recipes can sit on the stove for hours, perfuming the house with a mouthwatering aroma, and just get better and better the longer it cooks?  This Bolognese is one of my favorite recipes.  It's fantastic on its own over any number of pastas or as an accompaniment to stuffed shells, manicotti, ravioli, lasagna...

I use three different meats in mine because that's how my Grandma Marinesi did it, but you can you use whatever meat you prefer.

In recent years grocery stores have really stepped up their game when it comes to imported foods.  Items I could only find at Italian stores are now regular stock on the International aisle of my local market.  And - in my opinion they are worth seeking out.  Using San Marzano tomatoes does make a difference.

I always start with my usual blend of mushrooms, onions, carrots, celery and garlic, but I have been known to add a little red bell pepper if I have one lying around.  It just adds extra sweetness.

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The key to this recipe is to take your time in between steps.  Don't rush it. The longer this simmers on the stove, the richer and silkier it becomes.

Let each liquid cook down and reduce for a good half hour before adding the next ingredient.  Layers of flavor take time to develop.


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A garnish of fresh basil is the perfect bright, spicy compliment to the richness of the sauce.

Traditional Bolognese Sauce

Ingredients

1 lb ground veal
1 lb ground beef
1 lb ground pork
2 t kosher salt
black pepper
1 t sugar
1/4 t nutmeg
1 t red pepper flakes
1 t dried thyme
1 T oregano
3 carrots
3 celery stalks
1 lb mushrooms
1 onion
10 garlic cloves
2 T basil olive oil
2 T butter
2 C heavy cream or milk
2 C white wine
1 C sherry
1 t tomato paste
2 - 28 oz cans crushed San Marzano tomatoes
2 - 28 oz cans diced San Marzano tomatoes with basil

Directions

Heat 2 T basil olive oil in a large pot on medium high.  Add meat, red pepper flakes thyme and a few grinds of black pepper, and brown, breaking into small pieces.  Once meat is almost done, remove to a bowl with a slotted spoon.  Discard fat from pot.

Melt 2 T butter in the same pot with 1 t tomato paste.  Add finely chopped vegetables and saute over medium high heat until soft.  Add meat, oregano, sugar, nutmeg and salt, blending well with a wooden spoon.

Add cream or milk and increase heat to bring to a boil, then reduce heat slightly to gently boil for 30 - 40 minutes.

Add wine and sherry.  Again increase heat to a boil, then reduce slightly to a gentle boil for 30 - 40 minutes, cooking down the liquids to intensify the flavors.

Add the canned tomatoes and once again, bring to a boil, then reduce to a simmer and that's it. Let this sauce simmer on the stove all day long - at least 4 - 5 hours, stirring occasionally.  If the sauce ends up thicker than you like, add a splash of chicken broth and simmer again.

This a big batch so be sure to freeze some.

This sauce is fantastic over any pasta, ravioli and even to make lasagna with.

Top with Parmesan, Romano, basil, parsley...

Ian's Baby Back Ribs

Ah, baby back ribs.  While they don't come in a casserole or crock pot, I consider them to be a comfort food.  When you strike the perfect balance between savory and sweet, they are soul soothing - to me anyway...

And, I could use a hug right about now.

As I write this post, I'm adrift with melancholy.  It was difficult to put on a smile and say goodbye to my sister, Lesley, this past week, knowing she is headed back to the opposite end of the country and I'm not sure when I will see her again.

Michael and Lesley

 
Though we didn't have the luxury of sharing our childhoods (we only found each other in 2000), we've developed an undeniably deep connection.  I miss her already.

I know my husband feels the same, but in stoic male fashion, he's not showing it.  He and my brother-in-law Mike, have that same connection.  Put those two together and it's a guaranteed comedy hour.  

Ian and Michael

I can just imagine how wonderful life would be if we ever wound up in the same state, let alone, neighborhood.  But, for now, all we can do is cherish the times we are able to spend together.

Michael, Lesley, Cindy and Ian

I'd assured Mike and Les that it was going to be hot as usual here in sunny Socal, so they left Connecticut during the season's first snow flurries dreaming of sunshine and armed with an arsenal of shorts and sundresses.

No sooner did they arrive than we had our first rainstorm in over six months, complete with thunder and lighting.  Our temperatures may have dipped into the 60s?  And, as our fur kids were running for cover, my sister was wondering what she'd done to deserve such a cruel twist of fate.

We did make the best of it though. 

Wouldn't you know it, they day they flew home another Indian summer began, and we are right back up into the 90s!  I'm beginning to feel like global warming is hitting our corner of the earth extra hard.

To cheer each other up in the absence of our loved ones, Ian and I decided a patio party for two was in order, and what better patio fare, than baby back ribs?

We buy them by the case when they go on sale, cryo-packed in three rack bundles that keep extraordinarily well in the freezer for months.

Ian's recipe is pretty straightforward, but he guards it with his life.  He's probably going to pitch a fit that I posted his secret to amazing ribs, but the truth is, they're just too good not to share.

The ingredients are simple: 

 You've gotta love the silicone basting brush.  Easy to use, easy to clean.

Once the ribs are on the barbecue, there is no need for basting.  The turbinado sugar melts into a crispy coating that seals in all the spices and flavor.

 

When the meat begins to shrink back from the bone, you know they are getting close to being done.

Resting the ribs (or any meat for that matter) for at least 15 minutes is an integral part of keeping them moist and succulent.

Ian's Baby Back Ribs

3 racks pork baby back ribs, silver skin removed
1/2 C honey mustard
4 T Chef Merito's Fajita Seasoning
3 T crushed garlic
1 T chipotle chili powder
3 T turbinado brown sugar

Directions

Mix first four ingredients well and brush on both sides of ribs.  Sear over gas or coal fire on medium high, 5 - 7 minutes per side.  

Sprinkle both sides of ribs with turbinado sugar and move to center of barbecue.  Turn off center burners but leave side burners on low and let ribs bake two + hours until meat is shrinking from the bone.  Remove from heat and let rest at least 15 minutes.

Pork Carnitas with Mango Slaw and Lemon-Chipotle Crema

 

 

 

 

Wow, what a week this has been!

I have been on vacation for ten days because, this is still hard for me to comprehend, as we still feel like kids most of the time, but my husband and I just celebrated our 25th wedding anniversary! 

To commemorate this monumental occasion, my sister and her husband flew in from New England.  If I had to pick a theme for this stay-cation it would overwhelmingly be WINE.  Mike and Lesley love their vino every bit as much as we do, so it was utterly convenient that delivery of the rest of our fall wine shipments coincided with their visit.

Thank you, Dark Star Cellars!

 

Dark Star Cellars specializes in rich, deep reds, and what goes better with bold Cabernets and Zinfandels than spicy cuisine?

The last of my 2016 jalapeno crop turned red on the vine, making them even sweeter.

Here in southern California, where you can find taco shops and carnecerias on almost every corner, we take our Mexican food for granted.  Living in Connecticut is about as far away as you can get from the border, so, knowing my family loves Mexican food every bit as much as wine, I wanted to make this all time favorite.
 

Years ago, during one of my first visits with my New England family, I wanted to make one of my favorite Mexican dishes as a thank you for welcoming me into their lives (a story yet to come).

I remember going to every grocery store looking for refried beans.  Not one person I asked had ever heard of such a thing!  I was astounded.  Only 3000 miles away, this was certainly a different world!

One of my favorite secret seasonings (not so secret anymore) is Chef Merito's Fajita Seasoning. In our neck of the woods we can find his pollo and carne seasonings in most every grocery store, but the fajita is elusive.  I finally ended up ordering a case online.

It is a wonderful blend of salt and spices that enhances the flavor of any meat, not just Mexican food.  I sprinkle it on steaks along with a little brown sugar, and, wow, the result is out of this world!  It is also the secret to my husband's award-winning baby back ribs.  Uh-oh.  I may catch a ration for letting this slip...

This recipe can be made in a crock pot just as easily as the French oven.  Just sear the meat in a heavy pot with plenty of Tuscan Orange infused Olive Oil, deglaze with tequila, then transfer to the crock pot.

 I like to make sure I get a decent, golden brown crisp on the pork before adding the liquids.

When it comes to the vegetables, I always have a variety of peppers in the fridge and in this recipe, they are interchangeable.  You can use poblanos, Anaheim chilis, serranos, even green bell pepper if that's all you have on hand.

The same goes for the citrus.  If you only have oranges, use them.  Ditto for limes or lemons.   

A rough chop is all that's needed, as you want the pieces large enough to fish out of the liquid once the pork is done.

We planned to take this particular Carnitas to a Halloween party, so I doubled the batch to eight pounds of meat!  It was far too much for my French oven so I squeezed it all into my crock pot.  It barely fit, as you can see.

 

One of the traditional Mexican dishes I love to make extra of and keep on hand is Ancho/Guajillo sauce.  It makes a great enchilada sauce, chicken or carne asada marinade, etc.

My version is a rough adaptation of Guy Fieri's which I will post in the future.  In involves toasting a variety of dried chilies in a pan with cumin.  Once toasted, you pour heated chicken broth over the chilies and let steep.  Part of the liquid is used in the sauce, but I always have extra that I let cool then freeze in bottles for a multitude of later uses.

When used as the liquid in this recipe it gives a wonderful depth of flavor, but chances are you don't have any lying around (yet anyway) and in that case, chicken broth works just fine.

I can tell you that when this is cooking all day, neighbors may start sniffing around your door.  The aroma is incredible.

 

The somewhat sweet mango slaw is the perfect accompaniment to the rich, savory pork.  Topped with the light, lemony zing of the crema, each bite elicits a serious party of flavor in your mouth.

 Time to pour the wine and let the feast begin!

 

 

 

Pork Carnitas

Ingredients

4 lb boneless pork butt or loin 
1 orange
1 lemon
3 limes
10+ garlic cloves, halved
4+ jalapeno
1 onion
1 poblano
ancho broth/chicken broth
2 T Tuscan Orange olive oil
2 T Tequila 
Chef Merito Fajita Seasoning
chipotle chili powder
cumin 
thyme 
black pepper
flour   
1 T Braggs aminos

corn tortillas
avocado
feta cheese 

Directions 

Preheat oven to 300 degrees.

Cut pork into large chunks and place on wax paper.  Sprinkle liberally with fajita seasoning, chili powder, cumin, thyme, pepper and flour.  Toss to coat.

Rough chop the onion and peppers.

In a large French oven, sear pork in Tuscan Orange olive oil until nicely browned on all sides.  Deglaze with Tequila.  

Add onion, peppers and garlic.  Zest and quarter the orange.  Squeeze quarters and toss in, along with zest.  Halve the limes and lemon.  Squeeze in juice then toss in halves as well.  Add ancho water/chicken broth and Braggs aminos (or soy sauce) to just cover.  Cover and cook in oven 3+ hours until pork is tender and falling apart.

Using a slotted spoon, remove and discard citrus.

Place pork chunks on a large platter and remove any remaining fat (especially if using a pork butt).  Using two forks, shred pork into 1" pieces and place in a large casserole or rimmed sheet pan.  With the slotted spoon, fish out garlic, onion and pepper pieces and scatter on top of meat.  Spoon some of the juice over the meat and broil until it begins to crisp up, tossing a few times during broil.

Serve on warm corn tortillas with Mango Slaw and Lemon Chipotle Crema.  Top with avocado slices and feta cheese.

 

  

It doesn't hurt to have a pitcher of pomegranate margaritas on hand while making this Mexican feast.

 

 

 

 

 

 

 

 

 

Mango Slaw

 

Ingredients

 

1 mango, julienned
1/2 small cabbage, thin sliced
1/4 red onion, thin sliced
1/2 c cilantro, rough chopped
1 t honey
coconut white balsamic vinegar
Juice and zest of 1/2 lime
1/4 t cumin
1/8 t poppy seeds (optional)
salt and pepper to taste
1 t lemon olive oil  

Toss all ingredients until well mixed.

Lemon-Chipotle Crema

  

Ingredients

 

1/2 C Fage non-fat Greek yogurt
1/2 C mayonnaise
1 - 4 T Cashew Milk
1 t honey
Juice and zest of 1 lemon
1/2 t chipotle chili powder
salt and pepper to taste  

Whisk all ingredients until well blended.

I keep this crema in a plastic squeeze bottle in the refrigerator.  If it's too thick, thin with a little more milk.