I love to cook. I love to eat. I absolutely love food. But! I don’t eat drink and sleep recipes. I can’t stand all day in a kitchen preparing meals for others that I’m simply not going to be able to sit down and enjoy for myself. Though I love the critics, and I enjoy the compliments, if I’m going to endure a full day stand in the kitchen I’m going to inherit a headache.
Moderation is the key for good cooking I think; at least it is for me. I’ve got to resonate after I take in a good meal and process what I can do better next time. Putting it down on paper doesn’t seem to help. In fact it’s actually something I avoid wholeheartedly. Doing the blog, the facebook page and the Youtube channel weren’t even things that I originally wanted to do, like, at all. My brother talked me into it. And the problem I find myself repeating constantly is making the time to write down these recipes that I’m constantly perfecting on a daily basis.
As you can see here, I’m clearly cooking. There’s the evidence right in front of you. But, I ask myself, “Is this something others want to be cooking?”, “Are these secrets that I even want to be giving away?! It’s really tough to swallow sometimes. A ton of hard work goes into making a dish something that everyone wants and loves to eat, then just hand over the recipes.
Why do others do it? We see it all over the web these days right? What’s the payoff? Advertising! Commercials, product placement and pay per clicks. Guess what though. You’ve got to be getting hundreds if not thousands of ad clicks a day to see any results from that kind of gig before you even see a dime. I haven’t. not even one red cent. Not that I’m complaining, I just want you to recognize that some people just love what they do so much they feel like keeping things to themselves. That way our hobbies don’t become headaches and we don’t become slaves to the pills that stop the pain.
I don’t want that for me; headaches that kill the passion I have for my hobbies. As long as I can share the things that I’ve learned through my education and experimentation, I’ll keep cranking out recipes for Poor Mans Gourmet Kitchen. But like any true artist out there, sometimes you’ve got to wait for the release of a masterpiece!
On a lighter note, here are a few concoctions I’ve been thinking about writing about. If any of these recipes catch your attention I’d like to know about it. There’s a Lo mein noodle that is as good as any restaurant or fast food I’ve ever had; grilled Salmon smothered in a sweet and sour sauce with veggies; Nachos… baked; Ceviche Tilapia; fresh Chicken Tequitos; and last but not least, a Chicken Wrap with a Peanut Lime sauce!
This is one of the best Spaghetti dish’s I’ve ever had. The secret is in the simmer. You’ve got to let this baby reduce and get the most flavors you’ve ever loved from your favorite Italian seasonings, sink in and settle like little bombs for your taste buds to explode when they hit your tongue!
The meatballs are entirely another matter however and they are just as explosive. But, it’s something I haven’t decided to share with the rest of the world yet, and quite honestly I’ve misplaced my recipe’s “Exact” ingredients, so I’m sorry to say you’ll have to work with another recipe if you’re wanting Meatballs. In the meantime you can brown some Italian sausage and hamburger mix if you’d like to keep it simple and Americanized. I promise you it will be, almost as good! 😉
1/2 small onion, chopped (optional)
1 1/2-2 garlic cloves, minced
1 (14 ounce) can diced tomatoes
2 (3 ounce) cans tomato paste
2 (7 1/2 ounce) cans tomato sauce
1 cup beef stock or bouillon (for a long period of simmering for flavors to meld. If you don’t want to simmer it as long, add less)
1 1/2 teaspoons basil
1 teaspoon dried parsley flakes
1 heaping tablespoon brown sugar
1/2 teaspoon salt
1/8-1/4 teaspoon crushed red pepper flakes
1/8 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1/2 lb Angel Hair Pasta
1/2 to taste parmesan cheese
1 Add onions and continue to cook, stirring occasionally until onions are softened.
2 Add garlic, tomatoes, tomato paste, tomato sauce and beef stock (bouillon).
3 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
4 Stir well and barely bring to a boil.
5 Stir in red wine.
6 Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
7 Cook the Angel Hair pasta Al dente. (This means under cook them and strain)
8 Add the pasta to the sauce and let it soak up the remaining liquid as it reduces, stirring frequently.
When the runniness is gone from the liquid, serve.
Alrighty then; so here we have it, the infamous Calzones! Now, for me these are to pizza what Beer is to football; I just GOTTA have one! So if you’re anything like me, meaning you LOVE’s the football, how can you go wrong with packing an oven full of calzones on game day? Hell, they even look like little footballs, don’t even try to deny it! But I know the day of the game everyone is ordering their favorite pizza, but a lot of the regular fast action deliveries don’t have calzones on the menu. So… whatcha-gunna do now?? Well read on and I’ll tell you how to solve this little problem, because with this recipe and my step by step how to video it’s literally as easy as hut-hut-HIKE!
Combine the following and let it stand 10 min. to activate.
You’ll know it’s activated if it doubles in size.
1 tsp. dry yeast
1 tsp. granulated sugar
1/4 cup hot water 110 degrees f
Separate bowl Combine in the following order
1 cup hot water 110 degree (hot water out of your tap is fine)
3 cups BREAD flour (this is key, use bread flower)
1 tsp granulated sugar
1 tsp salt
1 tsp Italian Seasoning (Thyme, Rosemary, Marjoram etc.)
1/2 tsp garlic powder
To make the Calzone dough, add the activated yeast and mix all ingredients together in a mixer or knead it by hand. It’s designed to be a little sticky, so adding a few tbls. of flour here and there to get it to a desired pizza dough consistency is normal if you need to. Roll the dough into a ball and thinly coat 2 tbls of olive oil on the outside to prevent dryness and cracking. Now just let it rise for the next hour or so, or even refrigerate if you’re wanting it for later. Just be sure the dough gets to room temperature and practically doubles in size before you roll it out for Calzones. Roll it out thin; maybe an 1/8 to 1/4 of an inch, TOPS! Next, throw down your favorite sauce (spaghetti sauce will even work), meats, veggies, whatever. Most use Mozzarella cheese but if you can 50/50 with Provolone, that’s the way to go, trust me; even Ricotta cheese is fantastic, especially if you use prosciutto. At this point all you have to do is close the Calzone by folding the dough in half and pinch the sides all the way around the pocket(pie crust style), then cut a few slits in the top so the air can escape while it bakes. Preheat oven to 500 degrees and baste the calzone/Calzone’s with egg wash while the temperature rises. Egg wash is just a whipped egg and 1 Tbls of milk. At this point if you’d like, you can call it good or you can throw down some sesame seeds over the top before the final bake. A wooden slate or stone is best for baking but a pan works just fine. About 8 to 10 minutes is all it’s going to take for you to enjoy the final product. I like to keep my eye on it and bake it ‘till it’s a nice golden shiny brown! Either way, you’ll thank me!