snagged in outlet 3 Posted March 24, 2020 Posted March 24, 2020 My brother who graduated from cia in NY passed me some home made raviolis he made from my grandma’s recipe from northern Italy. Nothing like what people think. The sauce and meat filling come from cooking down pork, beef, chicken, red wine and vegetables. No tomatoes. Warm water dough hand rolled and cut. Old wooden ravioli pin. Picture sux. Cab from Rodney strong. ness, N9BOW, BilletHead and 4 others 6 1
ness Posted March 24, 2020 Author Posted March 24, 2020 14 minutes ago, snagged in outlet 3 said: My brother who graduated from cia in NY passed me some home made raviolis he made from my grandma’s recipe from northern Italy. Nothing like what people think. The sauce and meat filling come from cooking down pork, beef, chicken, red wine and vegetables. No tomatoes. Warm water dough hand rolled and cut. Old wooden ravioli pin. Picture sux. Cab from Rodney strong. Dang, on multiple levels!! How cool to have your grandma's recipe carried down. Do you have it or ever make it yourself? I'd love to hear more about the sauce and filling. rps 1 John
snagged in outlet 3 Posted March 24, 2020 Posted March 24, 2020 23 minutes ago, ness said: Dang, on multiple levels!! How cool to have your grandma's recipe carried down. Do you have it or ever make it yourself? I'd love to hear more about the sauce and filling. Yes I have it and have made everything but he dough. My brother will come by and do the dough for me. ness 1
ness Posted March 24, 2020 Author Posted March 24, 2020 Well, How ‘bout some ground beef, sautéed onions, and a little taco seasoning. Dressed with some warmed salsa, hot sauce, sour cream and white cheese. Served in small softened warm corn tortillas. Funny, but the little taco holders make this possible. Would be a mess without them. Love the soft corn tortillas. BilletHead, snagged in outlet 3, N9BOW and 1 other 4 John
snagged in outlet 3 Posted March 25, 2020 Posted March 25, 2020 We have tacos weekly. Sometimes I mix the seasoning with oil and rub some chicken breast and grill em instead of burger. Avocado and sour cream and you’ll get lucky later. ness 1
curtisce Posted March 25, 2020 Posted March 25, 2020 With rain and COVID-19 keeping me inside made a plan to getting some things out of the freezer. Took some duck legs,48, to be exact out of the freezer Sunday. After thawing brined in a salt/brown sugar/spice mixture overnight. Today about half roasted in the oven and then placed in a radu sauce for duck ragu. The other half into ziplock with olive oil and some bay leaves for duck confit. 4 hours at 190 degees in sous vide. rps, Johnsfolly, ness and 3 others 6 The answer may not lie at the bottom of a glass, but you should always check
wily Posted March 25, 2020 Posted March 25, 2020 Dang...looks good and sounds fancy...but I’m more impressed that you got 24 ducks this year...I know we didn’t snagged in outlet 3 1
rps Posted March 25, 2020 Posted March 25, 2020 By Gosh, By Golly, all of you are putting really great food out for you and your family/friends. I am humbled. Garlic shrimp, slightly curried rice pilaf, sauteed Brussels sprouts. Johnsfolly and ness 2
ness Posted March 25, 2020 Author Posted March 25, 2020 And then, breakfast tacos. Scrambled eggs, ham, cheese, salsa, corn tortillas, same plate (cleaned). N9BOW 1 John
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