Ok I decided to release the recipe for tomato sauce that has been passed onto me via Ellis Island when my family got on a boat. I am still working out the original ingredients from a little yellow piece of paper that I have kept forever… Coming Soon.
Muffin-Pan Potato Gratins | Cheddar Cheese and Bacon
This is a ridiculously easy, and incredibly delicious take on potato au gratin that will have you making these tasty potato muffins all the time. I made them every day for a week after adapting this recipe from one of my favorite food bloggers, Witty in the City. I tried a number of different combinations, [...]
Slow Cooker BBQ Babyback Ribs | Crockpot
Well this is a pretty easy recipe I make once in a while. It is tried and true, and although the BBQ sauce fluctuates a bit, the crock-pot tends to meld things together in a way that the ingredients never seem to over power one another. I will say this sauce has A LOT of [...]
While you might not think that great grass fed beef would need a steak sauce, I am lucky in that I have many local farmers producing a great product within a few miles of us. I usually find it from the farmers at htttp://farmingbovinany.org/.
This sauce adds a little heat and pizazz and is very similar to Peter Luger’s, which I was fortunate enough to dine at when I lived in Manhattan.
Ingredients
1 Cup of Ketchup – I make my own, next recipe.
2 Tablespoons of Grey Poupon Deli Mustard with Horse radish
2 Tablespoons of Worcestershire sauce
2 Tablespoons of honey – I always get very local honey
1 Tablespoons of maple syrup – again I get this very local
1.5 Tablespoons of Apple Cider Vinegar
4 Drops of Tabasco sauce
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of white pepper
Directions
Combine all ingredients in a small sauce pan and heat on low. As it comes to a slight boil stir frequently and simmer for about 30 minutes. Let cool for 20 minutes and cover and put in the frig.
The Result
This steak sauce is great on all cuts if meat and reminds me of the great steaks houses that I have visited over the years. I tabulated that the cost of this which is similar in volume to a regular bottle of steak sauce cost me about a dollar maybe. Much cheaper than a 4 plus dollar of A1 or Luger’s which at the supermarket has a off flavor.
Good Luck!
Cooking Grass fed beef
Do not incinerate! Grass-fed beef is very lean, much different from than cows raised on grain fed diets, (factory farm cows) from your local supermarket. When I have extra fat from cuttings I add it to the pan for extra flavor and to juice it up!
As a side note
Peter Luger’s website needs a major refresh…
This is a recipe I whip up every 2 weeks or so, and I also I make my own homemade “gravy”, and let it sit in the electric crock pot all day.
The sausage is moist, but doesn’t fall apart and retains its structure and is tender and full of flavor, and the sauce gets better the next day, without a doubt.
I always end up with a little extra gravy that’s great in other sauces for a quick meal, like with my home made ravioli etc.
Ingredients
4-5 Sweet Italian sausages from the market – sauce will be hot.
1 Large Onion
4 Cloves of Garlic
1 Green Pepper
2 Cans of your favorite crushed Italian tomatoes. I use Cento or whatever is on sale, usually 0.88 cents for a large can.
1 Tablespoon of Tomato paste.
1 Teaspoon of dinosaur devil’s duel – adjust to your needs for the heat.
1 Pinch of Cajun seasoning – I get mine at the Lucky Dog Farm Store.
1 Pinch of white pepper.
1 Tablespoon of salt
2 Good pinches of fresh dried basil.
3 Good pinches of oregano – I like Italian oregano.
I put all the dry ingredients in with the open tomato sauce cans as I prep
I always get the crock pot prepped by turning it on the highest setting.
Chop up the onions, garlic; the peppers will be added in the last hour of cooking.
Since the sausages will go in the crock pot all I do is give them a good braising in a pan with a very little bit of olive oil. You should let them get good and brown on all sides, not really a big thing we just want a good color on the meat, and a little fat for the tomato sauce.
Once the meat is browned up a bit you can transfer them to the crock pot, that is already heating up, which will get them warm and put a little extra flavor in the sauce.
Transfer the onions and the garlic to your pan and add the dinosaur barbeque sauce. You want the onions to get translucent and cook down a bit but not too much as they will cook down.
Once that is done add the crushed tomatoes with your dry ingredients. I let that mix up and cook for 10 minutes which is not necessary, but it lets thing fuse together a bit.
Then just pour the sauce into your crock pot over the sausage and stir it up a bit.
In about 5 to 7 hours it should be done. Always check the temperature on the sausage.
An hour before you believe it is done, add the green peppers.
You can use any type of bread to make this awesome sandwich, you need something that will hold up to the sauce.
The Result
This never goes wrong. There is some wiggle room on the ingredients, but it works for me every time.
4 cups diced potatoes
3 to 4 cups thinly sliced leeks (3 or 4 leeks)
1 bunch green onions, chopped
2 cups chicken broth (canned, bouillon, or base)
4 to 6 slices bacon, cooked, drained, and crumbled
1 cup evaporated milk
1/2 to 1 cup shredded cheese (optional)
salt and pepper to tastePreparation:
Combine all ingredients and cook on low for 8 to 10 hours. Add evaporated milk and cheese, if used, in the last 30 minutes. Taste and adjust seasonings. Mash with a potato masher to thicken, or puree for a smooth consistency, adding additional milk or broth if necessary.
Serves 4 to 6
Testimonials