Jump to content

Recommended Posts

Posted

Fall getting close and a decently not-sweaty weekend so….old school red sauce simmered four hours with short ribs, pork, and sausage with a parm rind and chunks of carrots to off-set the acid.

Served, as God intended, with a simple green salad, white bread and garlic butter, and red table wine. 
 

image.thumb.jpeg.c91ed84f8cc75f2c2d8787a6c6c9ef25.jpegimage.thumb.jpeg.793bcdab88875ed80431a7bdd8d87cfc.jpegimage.thumb.jpeg.23c333a74f61db71bf6fa6935cc1f7e2.jpegimage.thumb.jpeg.b4728c602a4e7efde322b363f407d4e7.jpeg

  • Hook 'Em 3
  • Like 1
  • Drool 2
Posted
On 9/20/2025 at 8:18 PM, Brisketexan said:

Wife’s outta town, so I’m cooking stuff she won’t eat.

Tonight, sweetbreads (mollejas).

d8e210baed8a6864322d9fd7a3b4c38a.jpg
c32a4c2d84aff6398df3c1fde1e817ac.jpg

A man after my own. My wife refers to braising as “wet meat” and won’t eat it. So I cook tons of wet meat on her girl trips. 

Posted

Had 5 Pemaquids left from last night’s oyster feast. Had them with seared halibut with a lemon brown butter shallot sauce and whole sautéed okra (just kosher salt, fresh pepper, and olive oil).

4fbd9a88aab99ff6cd5c50bc661235c8.jpg

  • Hook 'Em 2
  • Like 1
  • Drool 1
Posted

Some dog-turd looking pretzels, which are delicious, beer cheese, and beer brats.  The onions cooked down in the tall boy of Coors Banquet beer are the chef's kiss.


 

82215752bbbd8553ab9cc7ccc34952a0.jpg2d7679c0727d36ec3f0df9bc3e5a3f2b.jpg3af9a0f0688257b92f0f928b1f4cf4e3.jpg185ea0b0b47e4be5dc0dc3d5e449c11f.jpg

  • Hook 'Em 3
  • Like 3
Posted

Had some really good peaches that were almost overripe. And had some goodies we picked up at Central Market’s “taste of Germany” - meats and cheeses and whatnot. Made a cold peach soup with fresh mint and put out a little spread.

c40c89f59ba24659f9e0d8628b66764c.jpg

  • Hook 'Em 1
  • Like 1
  • Drool 1
Posted
On 9/21/2025 at 7:06 PM, 956 Worldwide said:

Fall getting close and a decently not-sweaty weekend so….old school red sauce simmered four hours with short ribs, pork, and sausage with a parm rind and chunks of carrots to off-set the acid.

Served, as God intended, with a simple green salad, white bread and garlic butter, and red table wine. 
 

image.thumb.jpeg.c91ed84f8cc75f2c2d8787a6c6c9ef25.jpegimage.thumb.jpeg.793bcdab88875ed80431a7bdd8d87cfc.jpegimage.thumb.jpeg.23c333a74f61db71bf6fa6935cc1f7e2.jpegimage.thumb.jpeg.b4728c602a4e7efde322b363f407d4e7.jpeg

That Sunday gravy looks awesome, though I prefer it with spaghetti.  

I have several buddies in New Jersey who have sent me their nonna’s recipes.  The differences are quite subtle but significant.  Mainly due to where they came from in Italy, or from which neighborhood in nyc, or family preferences.  
 

all use USA red gold tomatoes.  The differences are in use of sugar, how much basil, amount of garlic and onions, and assortments of meats.  Always sausage, most whole links some peeled and cooked as loose meat. Spare ribs.  Then the pork varies between shoulder, neck, and cheeks. One has trotters for the gelatin.  
 

I am fascinated with these my/nj Italian foodways and how they created a cuisine the world sees as Italian food from these starving peasants. Like various types of Mexican food 

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...