Sauces-- Cooking For Jongs

While I'm a jong myself, I do have a collection of recipes I'm willing to share from a project I'm outlining.

jm2e's request in the Costco thread --

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Originally Posted by jm2e

I’d love to know your marinara recipe. Been thinking this place could use a Cooking For Jongs thread.

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So, here you go--

While not a marinara, per se, it is essentially what marinara leads to-- a meat sauce for pasta... or whatever.

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I've been aiming to start this thread for a while, and jm2e prompted it. As such, I will be uploading more sauce recipes weekly and/or as things progress. But, please do upload your own favorites in the spirit of educating all jongs in ways of upping our sauce game.

My basic red sauce is super simple.

Olive oil to saute a healthy amount of crushed garlic and red pepper flakes just until they start to get nice and aromatic. Then canned crushed tomatoes, salt, msg, a drip of good balsamic, and a bay leaf or 2. Simmer for 30-60m then adjust the salt, pinch of brown sugar if it's too tart, and stir in a bunch of minced fresh basil and return to a simmer for a moment.

I throw it into wide mouth pint size mason jars while it's still hot and it'll keep nicely in the fridge for a couple weeks.

can’t boil yer beef without boiling some water…

https://www.youtube.com/watch?v=7_j5...aWwgd2F0ZXI%3D








fact.

I think he should have suggested letting the water cool a bit before drinking it.

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Brown sugar and orange juice in a Bolognese?
Who's gandma in Dothan, AL sent you this?

Yeah - that’s not a classic bolognese… but it sounds fucking good.


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Doesn’t a proper ragu bolognese require milk?

This is the marinara I make - with nothing really measured on my part:

https://www.chefdenise.com/all/authe...marinara-sauce

And for Bolognese, I no longer use a recipe, but a combination of recipes I've tried over the years. Warning - this recipe makes a SHITLOAD of Bolognese.

BOLOGNESE


1 cup finely sliced bacon
1 large sweet onion, finely chopped
2-3 large carrots, finely chopped
3-4 celery stalks, finely chopped
1 lb ground beef
1 lb ground veal
1 lb ground pork
4 oz chicken livers, finely chopped
1c white or red wine
15oz can tomatoes crushed/pureed
1T tomato paste
1c beef stock
2 bay leaves
1 Parmesan rind
½c milk
salt & pepper to taste
fresh grated nutmeg


Cook bacon over medium heat until bacon renders. Add onion, carrot, celery. Let this cook over medium-low heat, covered, for awhile. 30 minutes is not unreasonable. Remove to a bowl.


Turn up heat to medium-high or high and add ground beef. Break up chunks as much as possible - you want tiny bits of beef. When ground beef is close to cooked, push to outside of pan and add veal. Break up into tiny bits. Once veal is almost done, push outside and add pork. Break into tiny bits. Do the same with the chicken livers.


Once all meat is added, cooked, and combined, pull off heat and spoon out some of the fat, if necessary. Return to high heat and deglaze pan with wine. Return soffrito to the pan. Reduce to about 1/2 the liquid. Add tomatoes and paste - combine well with meat. Add stock, cheese rind, bay leaves, milk, and combine everything. Reduce heat to medium-low to low to maintain a very slow simmer. Salt & pepper to taste.


Cover pan with lid slightly ajar so liquid can slowly evaporate. Cook for 3-8 hours - the longer, the better. Add a little water if the sauce gets too dry. Once sauce is near the end of simmering time - add about 1/2t nutmeg.


Key: try to get the best tomatoes & paste you can

Romesco is a favorite of mine. I use this NYT recipe.

https://cooking.nytimes.com/recipes/...cipe-iOS-share

For those without an account:

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Broil/roast/grill tomatoes and peppers… Process/Blend with everything else…


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Originally Posted by JimmyCarter

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That is cool. I hope this thread is more than Italian sauce.

And for the love of god please use pancetta instead of bacon in a bolognese.

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Originally Posted by Core Shot

That is cool. I hope this thread is more than Italian sauce.

And for the love of god please use pancetta instead of bacon in a bolognese.

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Yeah - I just put "bacon" so people don't get intimidated. :D

And I prefer to use guanciale, you peasant.

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The ATC/CI bolognese recipe has blitzed up mortadella in meat mix…


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Originally Posted by nickwm21

The ATC/CI bolognese recipe has blitzed up mortadella in meat mix…


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For those wondering, ATC is America’s Test Kitchen. Their cookbook is great. They use culinary science to create theories on how to make the greatest recipes easier to make, then they test them with tastings.

Living in rural environs I started using bologna instead of mortadella in this recipe with success. Just needs to be run in the food processor until it’s quite fine. The real kicker is adding the raw chicken livers at the end. I love it, others’ response has been mixed.

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Originally Posted by nickwm21

The ATC/CI bolognese recipe has blitzed up mortadella in meat mix…

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I would like to subscribe to their newsletter... :D

Sunday Sugo ( from canal house cooks)
4 pork ribs
2 beef short ribs
3 Italian sausage
1/2 cup olive oil
2 onions
4 cloves garlic
3 tbs tomato paste
1 c red wine
28 oz crushed tomatoes
28oz tomatoe puree

brown meat, remove
cook onion & garlic
toast tomatoe paste
adf red wine, reduce
add crushed & puréed tomatoes
return meat, cook slow for 2-4 hrs
remove meat, shred meat, toss bones & cartilage, return meat to pot, serve over pasta

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Originally Posted by lowsparkco

chicken livers

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I find that quality matters A LOT when cooking with liver. Being the body’s filter and all… Mass market chicken liver from your discount grocery chain - yuck fuck that… but something from the fancy grocery store or local butcher shop - yep, throw that in.

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Originally Posted by skaredshtles

I would like to subscribe to their newsletter... :D

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Get their book. 20+ years of their recipes in one tome. By far the most used cookbook in the house.

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I have quite a few cookbooks but 95% of my cooking comes from three sources:
- Serious Eats / Kenji’s books - Long, complicated recipes, Sunday cooks.
- NYT - Quick weeknight meals.
- That ATC book - All the standards.


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If I have the time roasting the carrots, onions, tomatoes or garlic makes a big difference.
Those vegetables tend to do a lot of the lifting in everything but egg and milk sauces.

Quote:

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Originally Posted by nickwm21

I find that quality matters A LOT when cooking with liver. Being the body’s filter and all… Mass market chicken liver from your discount grocery chain - yuck fuck that… but something from the fancy grocery store or local butcher shop - yep, throw that in.

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Interesting - I've not found the source of the chicken livers matters, having used both "regular" livers and those from "the fancy grocery store." But I cook the livers with the rest of the meats as opposed to putting them in later...

Jaques Pepin has some great recipes and they are usually so simpe there is no ingrediants list

he does a recipe for grilled Spam with Lima beans, so why would anyone grill spam ?

it was WWII and they hadnt had meat of any kind in a long time

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Originally Posted by skaredshtles

Interesting - I've not found the source of the chicken livers matters, having used both "regular" livers and those from "the fancy grocery store." But I cook the livers with the rest of the meats as opposed to putting them in later...

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there’s a noticeable difference with pates, not so much with sauces.


Mowgli Chutney
4 tbs veg oil
1 tbs black mustard seed
1 tbs cumin seed
6 curry leaves
14.5 oz diced tomatoes
1/2” grated ginger
2 minced garlic cloves
1/2 tbs chili powder
1/2 tbs ground turmeric
2 Serrano peppers sliced
1 tsp salt

heat oil over mh, fry cumin & mustard & curry leaves for 30 seconds. Add everything except salt, fry for 5 minutes on low. Add salt, cook covered 15 minutes. Store in fridge, add as condiment

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Originally Posted by dunfree

there’s a noticeable difference with pates, not so much with sauces.

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Let's be honest - liver is gross.

But in small quantities it really does add a certain something to Bolognese.

ETA: to be clear - this is the only dish I've *ever* used liver in. Because liver is gross. :D

Agree with Dunfree here. All sorts of chemicals concentrate in the liver, which can create a noticeable difference in taste and quality. The difference between livers from animals in CAFOs (concentrated animal feeding operations/factory farms) vs higher quality, ethically raised animals is enormous.

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Posting to secure my place in this soon to be epic thread.


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We used to pasture raise about 50 broiler chickens and process them ourselves annually. We would keep the livers for pate. I remember one that Mrs P made for my 40th b-day party that was amazing.

I am posting in this pathetic thread to state that I had a liverwurst sammy for lunch yesterday, with extra mayo.

PAD.

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Originally Posted by Core Shot

I hope this thread is more than Italian sauce.

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I have a lot in the pipeline that I'll be posting in order to retrieve classic TGR constructive criticisms, but I know this place is kind of nuts, and you know that, so it could veer off to masturbation sauces, too.

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Originally Posted by Core Shot

And for the love of god please use pancetta instead of bacon in a bolognese.

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Originally Posted by MakersTeleMark

I am posting in this pathetic thread to state that I had a liverwurst sammy for lunch yesterday, with extra mayo.

PAD.

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Maker's here!

Hey, wise-kitchen-madman, touch up my Tartar sauce. It's already stellar, but I have a hunch you have something in your notes that will step up this basic recipe to legendary status. (note, I use Japanese Smoke Kewpie Mayo... because it's insane.) I don't make my own mayo... yet. lowsparkco in the Costco thread is illustrating why I should step up my game.

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Never thought about the quality that much although it makes sense. For me, and of course ATC goes into it at length…. It’s about the temp and timing of adding it at the end. Warm enough to cook it without it separating out and having just cooked liver flavor.

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Originally Posted by MakersTeleMark

I had a liverwurst sammy for lunch yesterday

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There's a reason they don't call it "liverbest".

Here is an easy one. Take a cast iron pan melt 8 oz of butter with 4oz of either Soy, Ponzu, or Worcestershire sauce and as much minced garlic as you can stand. Add some chicken, pork or shrimp for protein. Get fancy with a jar of roasted peppers or capers and maybe serve w/ crunchy bread or a potato roll to mop up the butter.

'Asian' sauce pantry items:
Shaoxing Cooking Wine
https://www.amazon.com/Chinese-Shaox...grid_rp_0_35_i
Good Soy Sauce
Good Tamari
Good rice wine vinegar
Good toasted sesame oil
https://shop.momofuku.com/products/liquid-starter-pack
'vegetarian' oyster sauce
https://www.amazon.com/dp/B016EDAK0Q...ix=vegetarian+

A sauce I use at lunch when working from home is usually:

~1/2 TBSP Shaoxing
~1 TBSP Oyster
~2 tsp soy sauce
~ 1 tsp honey or maple syrup
~1/2 tsp vinegar

saute some ginger and garlic
add in a bunch of veggies and tofu
get them all a bit of sear
add above sauce (mix before hand)
Serve on leftover rice or some noodles.

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Originally Posted by grskier

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~1/2 TBSP Shaoxing
~1 TBSP Oyster
~2 tsp soy sauce
~ 1 tsp honey or maple syrup
~1/2 tsp vinegar

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Not quite "authentic" takeout brown. You are missing some key flavor. White pepper and sesame oil are foundational elements of Cantonese style takeout brown sauce. Sugar is used instead of honey. Vinegar isn't a standard ingredient but if used, it should be black or red, not rice vinegar. Balsamic vinegar or a blend of balsamic and malt actually makes a better substitution than rice vinegar. If its a western chinese style, then you can include sichuan pepper and chili oil as well. If you want a sweeter profile, substitute hoisin for oyster or use both.

Typically, the sauce is diluted with a rich stock and a little cornstarch slurry is added into it so the sauce thickens before the food gets overcooked. Using stock actually makes a noticeable difference.

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Originally Posted by neckdeep

There's a reason they don't call it "liverbest".

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No way. Liverwurst sandwich with cheddar, sliced onion and spicy mustard is the food of the gods.

Nobody’s mentioned mole yet?

Chiles - Ancho, Pasilla, Gualijo
Raisins or currants
onion & garlic
Cinnamon, anise, peppercorns, oregano, salt,
Annato seeds
Sesame seeds
Avocado or olive oil
Tomatoes and tomatillos
Mexican chocolate
Corn tortilla

https://youtu.be/EN2Oz43zvDQ

Damn I miss the Red Iguana.

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Originally Posted by Danno

Damn I miss the Red Iguana.

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What Danno said

Large liquor stores often have shaoxing wine next to sake, easier to cook without the salt of a cooking wine. For “Chinese” food best to use Chinese soy sauces, Pearl River bridge is ok, get both the light and the dark. Rock sugar produces more flavor (or use jaggery for even more flavor) black (Zhenjiang) vinegar is useful to have around. Easy “sauce” is garlic, light soy, dark soy, black vinegar, sesame oil, chili oil in ratio you like, pour over shredded chicken & noodles & bean sprouts

most commercial hoisin is kinda crap, making your own tastes way better

Quote:

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Originally Posted by neckdeep

Not quite "authentic" takeout brown. You are missing some key flavor. White pepper and sesame oil are foundational elements of Cantonese style takeout brown sauce. Sugar is used instead of honey. Vinegar isn't a standard ingredient but if used, it should be black or red, not rice vinegar. Balsamic vinegar or a blend of balsamic and malt actually makes a better substitution than rice vinegar. If its a western chinese style, then you can include sichuan pepper and chili oil as well. If you want a sweeter profile, substitute hoisin for oyster or use both.

Typically, the sauce is diluted with a rich stock and a little cornstarch slurry is added into it so the sauce thickens before the food gets overcooked. Using stock actually makes a noticeable difference.

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Won’t argue with that. I use black vinegar and white pepper in most of the sauces I make with what I listed. Toasted sesame for the wife and I, it’s something the kids can taste an 1/8 tsp in and while they’ll eat it, isn’t their favorite.


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Originally Posted by TBS

Nobody’s mentioned mole yet?

Chiles - Ancho, Pasilla, Gualijo
Raisins or currants
onion & garlic
Cinnamon, anise, peppercorns, oregano, salt,
Annato seeds
Sesame seeds
Avocado or olive oil
Tomatoes and tomatillos
Mexican chocolate
Corn tortilla

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I made an acceptable mole once--I haven't had the energy to try it again.

Once you master the bolognese and the bechamel make a lasagna bolognese, alternating layers of pasta--preferrable homemade spinach noodles--bolognese and bechamel, with noodles and some parmesan on top.