Spaghetti Bolognese by Bobbi’s Kozy Kitchen

Spaghetti Bolognese

 By Bobbi’s Kozy Kitchen

I love pasta almost as much as I love Mexican food. Any shape or size, give me a sauce and some Parmesan cheese and I will have at it! Unfortunately not all of my family shares in my love. However, since I do the cooking I am able to pop it on the menu as much as I want. One of the perks I enjoy about being in charge of the kitchen. Plus I can just say “Hey I am a food blogger. I have to give the people what they want”. That seems to quiet them down.

I  had been wanting to try a bolognese sauce for quite some time. I was just worried because everyone I talked to made it seem like it was such a hard sauce to  make. Once I tried it I asked myself what in the heck took me so long! Yes, it takes a while to make but trust me, it is well worth the work. The sauce is so creamy and rich. It is just a huge hug for your tummy!

This was one pasta that everyone enjoyed. Don’t pass up the ricotta cheese on top either. It was icing on the cake! I will keep this on on the list of recipes to do again. I know you will love it too!

Spaghetti Bolognese

• 2 ounces dried porcini mushrooms, wiped of grit
• 1/4 pound pancetta or slab bacon, finely chopped
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, finely chopped
• 5 garlic cloves, minced
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 bay leaves
• 2 sprigs rosemary
• 1 1/2 pound ground pork
• 1 1/2 pound ground beef
• 2 cups milk
• 1 (28-ounce) can crushed tomatoes
• 2 cups dry red wine
• Kosher salt and freshly ground black pepper
• 1 pound spaghetti (I used tagiatelle pasta though)
• Freshly grated Parmesan, for serving
• 1 handful fresh basil leaves
• Fresh ricotta cheese

Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.

Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender.

In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.

Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.

When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm. Drain the pasta well and toss with the Bolognese sauce.

Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.

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Organic Chicken Cooked under a Brick on the Food Network

How to cook Chicken under the Brick

Organic Chicken Cooked under a Brick on the Food Network.

Ingredients

• 2 cups olive oil
• 1 cup lemon juice
• 4 tablespoons minced garlic
• 2 tablespoons lemon zest
• 2 tablespoons chopped rosemary leaves
• 2 tablespoons chopped thyme leaves
• 2 organic chickens (3 to 3 1/2 pounds each)
• 2 tablespoons Emeril’s Original Essence, recipe follows
• 2 teaspoons salt
• 1 teaspoon freshly ground white pepper
• 4 bricks, wrapped in aluminum foil

Directions

In a small mixing bowl, combine the olive oil, lemon juice, garlic, lemon zest, rosemary and thyme. Mix to combine and set aside.

Place the chickens on a cutting board. With a boning knife, cut along the backbone and remove. Place the chickens breast side down and using the heel of your hand, push down to break the breastbone and flatten. Tuck the wing tips behind the joint of the wing that meets the breast.

Place chickens in a 1-gallon resealable plastic bag and add the marinade. Refrigerate for at least 2 hours and up to 6 hours, turning occasionally to evenly coat.

Preheat the oven to 500 degrees F, wrap 4 bricks with aluminum foil and preheat the bricks for 20 minutes. (Alternately, heat the bricks on the grill for 20 minutes.)

Preheat a grill to medium heat.

Remove the chickens from the marinade and season on both sides with the Essence, salt and pepper. Place the chickens, skin side down, on the grill. Place 2 bricks on each chicken to cover completely and flatten. Cook for 6 minutes, turn 90 degrees and cook, for 6 minutes to get good grill marks.

Remove the bricks and turn the birds. Cook on the second side for 4 minutes, then turn 90 degrees and cook for an additional 4 minutes. Remove from the grill, transfer to a roasting pan and place in the oven for 5 minutes, or until the chicken is just cooked through. Remove from the oven, place on a cutting board and let rest for 5 minutes. Cut each bird in half lengthwise. Adjust the seasoning, to taste, and serve while hot.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Picture by Rosebud on Rush

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