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    Archive for February, 2010

    Sunday Gravy

    Sure, everyone has their family recipe for Sunday gravy, well that is if you were of Italian heritage, others would refer to this as Spaghetti Sauce. Well I’ve made many a Sunday Gravy, had some failures and some great successes, this recipe has always proved to be one of my best.

    This recipe will make approximately 20 cups of gravy.

    For the gravy you will need:
    Four 28 oz cans crushed tomatoes
    One small can tomato paste
    Two cups beef stock
    One medium size sweet onion
    Carrots – enough to equal the volume of the onion
    Four or five sprigs fresh oregano
    Four or five garlic cloves
    Fresh ground pepper
    Kosher salt

    Two pounds country ribs
    Two pounds Italian Sausage (your choice of sweet or hot)

    For the meatballs

    Two pounds ground chuck
    One pound ground pork
    One pound ground veal or turkey
    Enough stale bread (I used leftover Italian bread) to equal the volume of the ground meats
    Two cups milk (or more if necessary)
    Two cups shredded Parmesan cheese
    Two large eggs
    Olive oil
    Vegetable oil

    In a heavy bottom stock pot heat four tablespoons olive oil until shimmering. Place carrots, onion and garlic in a food processor and run until the vegetables are of a paste consistency. Thoroughly brown the country ribs (in batches if necessary) until a nice brown crust forms, remove and set aside. Pour off any liquid from the stockpot, add four tablespoons olive oil, reheat until shimmering then brown the Italian sausage until a nice brown crust forms, remove and set aside. Pour off any liquid, add two tablespoons olive oil, and reheat until shimmering. Place vegetable past along with tomato paste to the stockpot and cook until the mix is somewhat dry. De-glaze pot with the beef stock scraping up all the fond at the bottom of the pot. Add the four cans of crushed tomatoes, the sprigs of oregano and the ribs and sausage to the stockpot. Reduce heat to very low, place lid over pot and simmer for 5 or 6 hours. To reduce the possibility of the gravy burning I take one of the unused burner grates, place it on top of the burner you are using, make sure that it is firmly in place, put the stockpot on that tiered burner. Stir the gravy every occasionally to insure a good mixture.

    While the gravy is simmering make the meatballs. Break up the stale bread into medium to small chunks, but into a bowl large enough to hold the bread and both meats. Pour one-cup milk into the bowl, as the bread starts to absorb the milk using a fork start to mash the bread. If there is not enough milk continue adding more until you can mash the bread into a paste. Add the parmesan cheese, the eggs, the meats, salt and pepper (to taste) and using very clean hands or hand covered with rubber gloves and work the mixture until it is thoroughly combined. Form the mixture into equal balls (I like mine large). In a sauté pan large enough to hold the meatballs, heat approximately one-quarter cup of vegetable oil until shimmering. Carefully lower meatballs into oil, do not crowd, work in batches if necessary, and cook until a nice brown crust forms rotate balls until all sides have that same rich brown crust. Set aside meatballs until cooled enough then place in the refrigerator. During the last one to one and a half hours of cooking the gravy, add the meatballs submerging them to cover. During the last half hour taste the gravy for seasoning and adjust if necessary. Once the time used in this recipe is completed, cool to room temperature.

    Remove the meatballs, sausage and ribs from the gravy and portion two cups of the liquid into quart freezer bags for future use. Similarly portion out the meatballs, ribs and sausage into quart freezer bags for future use.

    Pork with Pomegranate Glacé

    Over the holidays I had an excess of pomegranate, and not wanting to waste them, I separated the seeds and froze them in a zip log bag. I knew that I would be looking for something different and just recently came up with this quick dish. Additionally, I had purchased a large quantity of pork loin cut into steaks, it was a deal, price wise, so I just couldn’t pass them up. You can substitute pork chops very easily.

    You will need:
    Pork Loin Steak – approx. 6 oz./serving
    Olive oil
    Fresh ground pepper
    Kosher or Sea Salt
    Pomegranate Seeds – approx. 1 TBSP/serving
    Pomegranate juice – approx. 2 TBSP/serving (I used POM brand)
    Beef stock – approx. 2 TBSP/serving
    Unsalted butter – approx. 1/4 TBSP/serving

    Prepare the pork – heat a sauté pan (oven-proof, not non-stick) over medium high heat, brush both sides of pork with olive oil, salt and pepper to taste (it is OK to be generous here). Sear pork to get a nice rich color on both sides, put into a pre-heated 350 degree F oven to finish (cook until temperature is 140 degrees)

    For Glacé – when pork is finished remove from sauté pan, keep warm by covering it with aluminum foil. Deglaze the pan with pomegranate juice scrapping up the fond. When juice starts to thicken add beef stock, pomegranate seeds and butter. Heat through until butter is emulsified into the sauce, pour over pork and serve. If you don’t have the pomegranate seeds diced dried cherries will work. Enjoy!

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