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From: John Fields on 26 Jul 2010 19:48

Serendipity is a wonderful thing.

I found a couple of recipes on the web; one for pork meatballs and one
for penne arrabiata that were yummy by themselves, and I wondered what
they might be like together.

You tell me. :-)

I modified them a bit, to suit my taste, and here's the result:

For the meatballs:

1 egg, lightly beaten
1 slice of bread, crumbled
2 garlic cloves, minced
1/2 cup grated, but not packed, Romano cheese. (Parmesan is OK)
1/2 teaspoon sea salt (table salt is OK)
1/2 teaspoon dried parsley flakes
1/4 teaspoon coarsely ground black pepper
1 pound ground pork
2 packets of Herbox sodium free beef bouillon sprinkled into
2 cups of boiling water, or 2 cups of beef broth.

For the sauce:

1 teaspoon of the best olive oil you can afford.
1 cup of chopped yellow onion
4 cloves of garlic, minced
1 tablespoon of white sugar
1 tablespoon of chopped fresh basil or 1 teaspoon of dried basil leaf
1 teaspoon of crushed red pepper flakes for mild heat, or...
2 tablespoons of tomato paste
1 tablespoon of lemon juice
1/2 teaspoon of Italian seasoning
1/4 teaspoon of coarse ground black pepper
2 (14.5 ounce) cans of peeled and diced tomatoes
2 tablespoons chopped fresh parsley

Directions:

For the meatballs:

In a bowl, combine the first seven ingredients thoroughly, then
crumble in the pork and mix well.

Scoop the mixture into heaping tablespoons and shape into 1-1/2" to 2"
diameter balls (the goal is 12 balls) and set aside.

In a skillet, bring the beef broth to a boil over medium high heat,
then place the meatballs into the broth in one layer.

Reduce heat to lowish, then cover and simmer for 10-15 minutes.

Turn the meatballs and cook until the the middle is no longer pink,
another 5-10 minutes, YMMV.

Remove the meatballs from the broth with a slotted spoon, set aside,
and discard the broth.

For the sauce:

Heat the oil in a large skillet or saucepan over medium high heat and,
when it shimmers, reduce the heat to medium, add the onions and garlic
and saute until the onions turn translucent, 3 to 5 minutes.

Stir in the white sugar, basil, pepper, tomato paste, lemon juice,
Italian seasoning, black pepper, and tomatoes.

Bring to a boil, then reduce heat and simmer uncovered for about 10
minutes.

Add the meatballs and continue simmering until heated through, about 5
minutes.

Ladle over hot al dente penne.

Buon Appetito!

JF

From: Joerg on 26 Jul 2010 20:35

John Fields wrote:
> Serendipity is a wonderful thing.
>
> I found a couple of recipes on the web; one for pork meatballs and one
> for penne arrabiata that were yummy by themselves, and I wondered what
> they might be like together.
>
> You tell me. :-)
>
> I modified them a bit, to suit my taste, and here's the result:
>
> For the meatballs:
>
> 1 egg, lightly beaten
> 1 slice of bread, crumbled
> 2 garlic cloves, minced
> 1/2 cup grated, but not packed, Romano cheese. (Parmesan is OK)
> 1/2 teaspoon sea salt (table salt is OK)
> 1/2 teaspoon dried parsley flakes
> 1/4 teaspoon coarsely ground black pepper
> 1 pound ground pork
> 2 packets of Herbox sodium free beef bouillon sprinkled into
> 2 cups of boiling water, or 2 cups of beef broth.
>
>
> For the sauce:
>
> 1 teaspoon of the best olive oil you can afford.
> 1 cup of chopped yellow onion
> 4 cloves of garlic, minced
> 1 tablespoon of white sugar
> 1 tablespoon of chopped fresh basil or 1 teaspoon of dried basil leaf
> 1 teaspoon of crushed red pepper flakes for mild heat, or...
> 2 tablespoons of tomato paste
> 1 tablespoon of lemon juice
> 1/2 teaspoon of Italian seasoning
> 1/4 teaspoon of coarse ground black pepper
> 2 (14.5 ounce) cans of peeled and diced tomatoes
> 2 tablespoons chopped fresh parsley
>
> Directions:
>
> For the meatballs:
>
> In a bowl, combine the first seven ingredients thoroughly, then
> crumble in the pork and mix well.
>
> Scoop the mixture into heaping tablespoons and shape into 1-1/2" to 2"
> diameter balls (the goal is 12 balls) and set aside.
>
> In a skillet, bring the beef broth to a boil over medium high heat,
> then place the meatballs into the broth in one layer.
>
> Reduce heat to lowish, then cover and simmer for 10-15 minutes.
>
> Turn the meatballs and cook until the the middle is no longer pink,
> another 5-10 minutes, YMMV.
>
> Remove the meatballs from the broth with a slotted spoon, set aside,
> and discard the broth.
>
>
> For the sauce:
>
> Heat the oil in a large skillet or saucepan over medium high heat and,
> when it shimmers, reduce the heat to medium, add the onions and garlic
> and saute until the onions turn translucent, 3 to 5 minutes.
>
> Stir in the white sugar, basil, pepper, tomato paste, lemon juice,
> Italian seasoning, black pepper, and tomatoes.
>
> Bring to a boil, then reduce heat and simmer uncovered for about 10
> minutes.
>
> Add the meatballs and continue simmering until heated through, about 5
> minutes.
>
> Ladle over hot al dente penne.
>
> Buon Appetito!
>

Thanks, John. Forwarded it to my wife but she'll probably wait until the
weather is a bit cooler. Or at least until the swamp cooler arrives.
Could only get it mail order, takes 10 days by truck. Hurumph!

--
Regards, Joerg

http://www.analogconsultants.com/

"gmail" domain blocked because of excessive spam.
Use another domain or send PM.

From: John Larkin on 26 Jul 2010 21:09

On Mon, 26 Jul 2010 18:48:01 -0500, John Fields
<jfields(a)austininstruments.com> wrote:

>Serendipity is a wonderful thing.
>
>I found a couple of recipes on the web; one for pork meatballs and one
>for penne arrabiata that were yummy by themselves, and I wondered what
>they might be like together.
>
>You tell me. :-)
>
>I modified them a bit, to suit my taste, and here's the result:
>
>For the meatballs:
>
>1 egg, lightly beaten
>1 slice of bread, crumbled
>2 garlic cloves, minced
>1/2 cup grated, but not packed, Romano cheese. (Parmesan is OK)
>1/2 teaspoon sea salt (table salt is OK)
>1/2 teaspoon dried parsley flakes
>1/4 teaspoon coarsely ground black pepper
>1 pound ground pork
>2 packets of Herbox sodium free beef bouillon sprinkled into
> 2 cups of boiling water, or 2 cups of beef broth.
>
>
>For the sauce:
>
>1 teaspoon of the best olive oil you can afford.
>1 cup of chopped yellow onion
>4 cloves of garlic, minced
>1 tablespoon of white sugar
>1 tablespoon of chopped fresh basil or 1 teaspoon of dried basil leaf
>1 teaspoon of crushed red pepper flakes for mild heat, or...
>2 tablespoons of tomato paste
>1 tablespoon of lemon juice
>1/2 teaspoon of Italian seasoning
>1/4 teaspoon of coarse ground black pepper
>2 (14.5 ounce) cans of peeled and diced tomatoes
>2 tablespoons chopped fresh parsley
>
>Directions:
>
>For the meatballs:
>
>In a bowl, combine the first seven ingredients thoroughly, then
>crumble in the pork and mix well.
>
>Scoop the mixture into heaping tablespoons and shape into 1-1/2" to 2"
>diameter balls (the goal is 12 balls) and set aside.
>
>In a skillet, bring the beef broth to a boil over medium high heat,
>then place the meatballs into the broth in one layer.
>
>Reduce heat to lowish, then cover and simmer for 10-15 minutes.
>
>Turn the meatballs and cook until the the middle is no longer pink,
>another 5-10 minutes, YMMV.
>
>Remove the meatballs from the broth with a slotted spoon, set aside,
>and discard the broth.
>
>
>For the sauce:
>
>Heat the oil in a large skillet or saucepan over medium high heat and,
>when it shimmers, reduce the heat to medium, add the onions and garlic
>and saute until the onions turn translucent, 3 to 5 minutes.
>
>Stir in the white sugar, basil, pepper, tomato paste, lemon juice,
>Italian seasoning, black pepper, and tomatoes.
>
>Bring to a boil, then reduce heat and simmer uncovered for about 10
>minutes.
>
>Add the meatballs and continue simmering until heated through, about 5
>minutes.
>
>Ladle over hot al dente penne.
>
>Buon Appetito!
>
>JF

For those nights when everybody is pooped and you don't want to cook
for long, try this:

Boil some capellini. That goes fast.

While it's cooking, put some heavy cream (whipping cream) in a pot.
Warm gently, don't boil. Fine-grate some regiano parmesan and add to
the cream, stirring until smooth. Add some black pepper. If you have
the energy, add a little tarragon and a tiny dash of nutmeg and a
little sherry.

Drain pasta, stir in a small pat of butter so it doesn't stick, and
add sauce.

Serve with bread and wine. Pile dirty dishes in the sink and go to
bed.

John

From: Rich Webb on 27 Jul 2010 08:39

From: John Fields on 27 Jul 2010 13:38

On Tue, 27 Jul 2010 08:39:39 -0400, Rich Webb
<bbew.ar(a)mapson.nozirev.ten> wrote:

>On Mon, 26 Jul 2010 18:48:01 -0500, John Fields
><jfields(a)austininstruments.com> wrote:
>
>>Serendipity is a wonderful thing.
>>
>>I found a couple of recipes on the web; one for pork meatballs and one
>>for penne arrabiata that were yummy by themselves, and I wondered what
>>they might be like together.
>
><snippety snip>
>
>A fast, one-pot relative of this that I've come to depend on, slightly
>tweaked from an America's Test Kitchens recipe:
>
>- - - -
>1 lb un-cased, hot Italian sausage OR regular (cased) chorizo [1]
>1 onion, coarsely chopped
>4 cloves garlic, finely chopped
> red pepper flakes
> dried basil
>1/2 C heavy cream
>3 C chicken stock
>1 can Original Ro*Tel diced tomatoes and chilies (15 oz)
>12 oz penne
>1 lb "pepper jack" style cheese
>
>[1] If using chorizo, cut the un-cooked sausage into 1/4" thick slices.
>When cooked, the casing holds the meat together and you end up with
>discrete meatball-ish pieces rather than the smaller bits that the
>uncased sausage meat yields. Looks nicer but takes longer.
>
>Cook the sausage and chopped onion in a large skillet or dutch oven.
>
>Add the chopped garlic with a good shake of pepper flakes and a couple
>shakes of the dried basil and cook briefly (about 30 secs; don't want
>the garlic to burn).
>
>Add the chicken stock, cream, Ro*Tel tomatoes, and penne pasta. Cover
>and cook at a low boil for about 15 minutes or until the pasta is ready.
>Stir frequently.
>
>While it's cooking, grate the pepper jack.
>
>When the pasta is done, remove from heat and stir in the grated cheese.
>Cover and let stand briefly before serving.
>- - - -
>
>Nice and hot, with a creamy tomato sauce. For milder versions, dial back
>the Ro*Tel to regular diced tomatoes, the pepper jack to Monterey jack,
>the hot sausage to mild, and/or leave out the pepper flakes.

---
Thanks, sounds good.

I'll give it a try next week. :)

JF

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