Mindylynns Kitchen

November 12, 2008

Italian Sausage & Roasted Garlic Sauce

Filed under: Entree,Food,Sauces — Mindy M. @ 8:44 pm

My mother’s family is primarily of Italian descent, and food was a big part of my childhood.  Grandpa ran a restraunt and everyone considered themselves a self employed food critic.  It’s no wonder that as an adult I equate love and caring with food.  Shortly after my husband and I set up our own household I contacted my mother for a family recipe for marinara or meat sauce.  Amazingly to me at the time, my mom told me that I already knew the recipe…add meat to a can of prego, toss some seasonings in, and simmer….WHAT!!!  I suppose that fits into my mom’s frame of mind; She loves Sandra Lee’s semi-hommade mind set.  Let me say my mom’s pasta sauce rocks,  She’s a great cook.  But, that being said, it’s not my favorite approach to cooking.  I think that most dishes can be simply prepared and cooked and deliver great results while still be created from scratch.  I also think that “recipes” should be easy to adapt to different ingredients, portions and servings.  Which usually means that the recipes I create are guidelines rather than hard and fast rules.  Remember in cooking you can usually do whatever you want…it’s in baking that you really need to follow the rules.  I suppose that’s why I LOVE cooking I can break all the rules I want.  I exasperated my mom growing up…she tried to tell me that there was only one way to do something.  She was wrong. 

6 Italian sausages (removed from the casings)
1 large yellow onion halved and sliced
1/2 cup of red wine
1 package/can of STRAINED tomatoes
1 cup of roasted garlic puree
1/8 cup of parmasean cheese
1 TBSP balsalmic Vinegar
Sea Salt
Fresh Ground Pepper

In a stainless steel pot, brown and chop sausage, pieces should be small bite sizes.  When meat is browned add onions and cook until the onions are completely soft and carmalized. Deglaze the pan with wine and add tomatoes and garlic.  Simmer for atleast 30 minutes or as long as you want (longer is usually better with sauces and soups). 10 minutes before ready to serve add vinegar, cheese and season to taste with salt & pepper.  Serve over noodles tossed with olive oil.  Yummmy.

July 7, 2008

Parmesean Crusted Salmon

Filed under: Entree,Food,Seafood — Mindy M. @ 2:33 pm

I bought a beautiful piece of wild caught salmon at costco, but I hadn’t gone to the grocery store in awhile so I was short on things to cook it in/with.  I had guests over and needed something to go with ravioli with a red sauce.  I also had some asparagus that I needed to go with the meal.  I started thinking Italian food after opening my fridge I pulled out some of the only ingredients in the fridge, sun dried tomatoes and parmesean cheese.  The following is what I came up with…Quite delicious.

1-2 pounds of Wild Salmon (do not use farmed salmon…ever. please.)
Parmesean Cheese
Olive Oil

Season the salmon with salt & pepper.  On one side press parmesean cheese into salmon covering one side.  Heat Oil in a frying pan until sizzling hot and place salmon cheese side down, flip when browned.  Cook until fish is cooked through and garnish with sun dried tomato sauce.

Sun dried tomato sauce

June 26, 2008

Italian Stuffed Eye of Round

Filed under: Beef,Entree,Food — Tags: — Mindy M. @ 9:15 am

This was one of those recipes that evolved.  I bought a piece of meat on my way home from work, but I didn’t really have anything in my fridge to go with it. The meat lent itself really well to stuffing. I cut an “x” into the middle of the meat and filled it.

2 lbs of beef eye of round
1 cup of chevre
1/3 cup of sun dried tomatoes in oil coarsely chopped
Balsamic vinegar

Slide a knife into the middle of the meat going all the way through, Turn the meat and repeat, creating an “x” in the middle. Mix Chevre with tomatoes and stuff in the meat. Season outside with salt & pepper. Place in a rotisserie or into an oven at 350°. After 10 minutes pour some balsamic vinegar over the top of meat. Repeat once more. Remove meat from oven when you have reached the level of doneness you prefer, test using a meat thermometer. Let the meat rest for 5-10 minutes before carving. Slice meat into 3/4 inch slices.
Medium rare- 130°-135°
Medium- 140°-145°
Medium Well-150°-155°

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