Emeril's pasta sauces
10-23-2003, 04:50 PM
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Emeril's pasta sauces
I hate jarred pasta sauce but when these came along, man oh man are some of them awesome!!
the Vodka Sauce is awesome!! a tad pricey but they dont use any of the cheap ingredients the others use, they taste damn good
the Vodka Sauce is awesome!! a tad pricey but they dont use any of the cheap ingredients the others use, they taste damn good
10-24-2003, 11:44 AM
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last night I bought a pound of mixed ground veal, pork and beef, sauteed it till a tad brown and simmered it the rest of the way in a jar of Emeril's Mushroom and Onion sauce, then dumped it over some rigatoni and tossed some grated parmesan on it.
boy oh boy it was tasty
boy oh boy it was tasty
10-24-2003, 11:59 AM
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Originally posted by esCarbonie
last night I bought a pound of mixed ground veal, pork and beef, sauteed it till a tad brown and simmered it the rest of the way in a jar of Emeril's Mushroom and Onion sauce, then dumped it over some rigatoni and tossed some grated parmesan on it.
boy oh boy it was tasty
last night I bought a pound of mixed ground veal, pork and beef, sauteed it till a tad brown and simmered it the rest of the way in a jar of Emeril's Mushroom and Onion sauce, then dumped it over some rigatoni and tossed some grated parmesan on it.
boy oh boy it was tasty
man that sounds f'ing good
got any good recipes for meatballs?
10-24-2003, 12:10 PM
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Originally posted by esCarbonie
last night I bought a pound of mixed ground veal, pork and beef, sauteed it till a tad brown and simmered it the rest of the way in a jar of Emeril's Mushroom and Onion sauce, then dumped it over some rigatoni and tossed some grated parmesan on it.
boy oh boy it was tasty
last night I bought a pound of mixed ground veal, pork and beef, sauteed it till a tad brown and simmered it the rest of the way in a jar of Emeril's Mushroom and Onion sauce, then dumped it over some rigatoni and tossed some grated parmesan on it.
boy oh boy it was tasty
Just don't overcook it...:yuk:
I'll give his sauces a try & post back...sounds pretty good from your post.
10-24-2003, 01:29 PM
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Originally posted by chris3240929
Mixed beef/pork/veal makes awesome meatballs/meatloaf.
Just don't overcook it...:yuk:
I'll give his sauces a try & post back...sounds pretty good from your post.
Mixed beef/pork/veal makes awesome meatballs/meatloaf.
Just don't overcook it...:yuk:
I'll give his sauces a try & post back...sounds pretty good from your post.
best meatloaf ever!
http://www.acura-cl.com/forums/showt...ight=meat+loaf
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10-24-2003, 02:59 PM
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Originally posted by CLpower
man that sounds f'ing good
got any good recipes for meatballs?
man that sounds f'ing good
got any good recipes for meatballs?
10-26-2003, 05:13 PM
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Originally posted by mustangman
The vodka sauce is a good one.
The vodka sauce is a good one.
but I add a touch of extra heavy cream to it when I heat it up :o
10-26-2003, 05:17 PM
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Originally posted by CLpower
man that sounds f'ing good
got any good recipes for meatballs?
man that sounds f'ing good
got any good recipes for meatballs?
10-27-2003, 04:33 AM
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Originally posted by esCarbonie
yeah use the meatloaf blend of meats that I posted above... add an egg or two and some heavy cream to the mixture.. and bread crumbs too.. then be sure not so overcook them... they cook tender as hell if you take the time to slow cook them in the sauce rather than in a pan or in the oven. maybe cook them halfway or less in a pan of the oven and let them sit in simmering sauce the rest of the way.. you'd have to have a decent sized pot of sauce though for that I guess.. the slower you can cook them the softer they'll be..
yeah use the meatloaf blend of meats that I posted above... add an egg or two and some heavy cream to the mixture.. and bread crumbs too.. then be sure not so overcook them... they cook tender as hell if you take the time to slow cook them in the sauce rather than in a pan or in the oven. maybe cook them halfway or less in a pan of the oven and let them sit in simmering sauce the rest of the way.. you'd have to have a decent sized pot of sauce though for that I guess.. the slower you can cook them the softer they'll be..
I think the heavy cream is an industry secret...most people get weird at the thought of cream in meatballs...until they taste them.
11-10-2003, 10:25 AM
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just made a meatsauce by partially browning a pound of mixed ground pork/veal/beef, then finishing it in simmering Emeril's Mushroom and Onion sauce... very tasty 
11-10-2003, 10:41 AM
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Mr Funbags...you sound like you have half the sense to make your own sauces...give it a shot. I have faith in you.
Let me know how it turns out...afterall...if that crackhead Emeril can do it...so can you.
Let me know how it turns out...afterall...if that crackhead Emeril can do it...so can you.
11-10-2003, 10:46 AM
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Originally posted by chris3240929
Mr Funbags...you sound like you have half the sense to make your own sauces...give it a shot. I have faith in you.
Let me know how it turns out...afterall...if that crackhead Emeril can do it...so can you.
Mr Funbags...you sound like you have half the sense to make your own sauces...give it a shot. I have faith in you.
Let me know how it turns out...afterall...if that crackhead Emeril can do it...so can you.
11-11-2003, 12:33 PM
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OK, giving it a shot now.
olive oil
3 cloves garlic
1 can peeled plum tomatoes
a little dried oregano
a little dried basil
salt
pepper
splash of balsamic vinegar
double splash of marsala wine
gonna let it simmer good and long, then add some tomato paste to it when I take it off the heat.
report back later tonight
olive oil
3 cloves garlic
1 can peeled plum tomatoes
a little dried oregano
a little dried basil
salt
pepper
splash of balsamic vinegar
double splash of marsala wine
gonna let it simmer good and long, then add some tomato paste to it when I take it off the heat.
report back later tonight
11-13-2003, 06:39 AM
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In this order...
Saute until clear(10 minutes):
olive oil
3 cloves garlic
1/4 cup onion
1 Tbspn crushed red pepper flakes
(try some mushrooms too)
Add:
2 cups Peeled plum tomatoes
a Tbspn paste(optional)
2 Tbspn Butter(not margarine)
Mid way thru cooking the tomatoes down, add your dry spices(try some rosemary too). They are stronger than fresh spices & don't need as much time to cook. Say you simmer for 10 minutes...that should do it. You definitely don't need more than 1Tbspn of dry spice total for 2 people.
Now, depending on how much you like Marsala...add a small amount(2 Tblspn) to the saute at the beginning...or a large amount(1/4 cup). I would definitely suggest using the shrooms if you like alot of Marsala. They suck up the wine & taste awesome.
If you like your garlic more brown...add the Marsala as soon as they get to the color you like...the wine will keep them from browning further/burning over the high heat.
Once the sauce is as thick as you like, add the pasta. Best way is to add the pasta/sauce together & saute for a few minutes to really coat the pasta well. Top with some grated parmesan, asiago or romano cheeses.
You could also double the butter, add sauted chicken breast, SKIP the tomatoes & dry spices. Add a 1/2 cup of heavy cream & have an Americanized chicken marsala...but I digress...
Saute until clear(10 minutes):
olive oil
3 cloves garlic
1/4 cup onion
1 Tbspn crushed red pepper flakes
(try some mushrooms too)
Add:
2 cups Peeled plum tomatoes
a Tbspn paste(optional)
2 Tbspn Butter(not margarine)
Mid way thru cooking the tomatoes down, add your dry spices(try some rosemary too). They are stronger than fresh spices & don't need as much time to cook. Say you simmer for 10 minutes...that should do it. You definitely don't need more than 1Tbspn of dry spice total for 2 people.
Now, depending on how much you like Marsala...add a small amount(2 Tblspn) to the saute at the beginning...or a large amount(1/4 cup). I would definitely suggest using the shrooms if you like alot of Marsala. They suck up the wine & taste awesome.
If you like your garlic more brown...add the Marsala as soon as they get to the color you like...the wine will keep them from browning further/burning over the high heat.
Once the sauce is as thick as you like, add the pasta. Best way is to add the pasta/sauce together & saute for a few minutes to really coat the pasta well. Top with some grated parmesan, asiago or romano cheeses.
You could also double the butter, add sauted chicken breast, SKIP the tomatoes & dry spices. Add a 1/2 cup of heavy cream & have an Americanized chicken marsala...but I digress...
11-13-2003, 08:33 AM
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If you saw how much butter french chef's use...you'd fall off your chair...
I worked with an Italian that put 1LB butter in every batch of sauce(7 #10 cans)...
I worked with an Italian that put 1LB butter in every batch of sauce(7 #10 cans)...
11-20-2003, 09:15 AM
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I used the Vodka sauce w/ some artichoke and garlic sausage last night. Absolutely tits, good call pete!
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