What is Pink Sauce?
Pink Sauce is this incredible little secret that most Italians know about. It’s described in several different ways and has a few different versions of the recipe that can be found all over the web if you know what you’re looking for. It’s known as a Vodka Sauce, Tomato and Cream Sauce or simply a Pink Sauce. The first time I had it, though, I instantly fell in love with it, but it was called something entirely different, and unfortunately I don’t remember what the chef said when he recommend it to me. But, interestingly enough, it had seafood, bacon and peas in it and it was spicy. So Good!
This is just one of the ways I make it and it infuses the freshness of hand picked tomatoes with a few classic traditions and some not so classic. For example, I cook the pasta in the sauce instead of cooking it separately. The reason why I do this is for the sake of the sauce. I like to reduce it down so it gets thicker, but I also like the flavor of the Pink Sauce to be through in through my noodle. In this particular case, fully in beaded in the Rigatoni Pasta. Plus Rigatoni has those nice ridges around the outside, much like Penne Rigate, that helps to grip the sauce around the funnel noodle so you get a nice flavorful bite. Also, I use Red wine and Beef Broth, no vodka. I find that this works really well and you’re just going to have to trust me on this one because it’s really good.
Pink Sauce Ingredients:
1 lbs Rigatoni Pasta (Penne Rigate or Fettuccini is fine)
In a Blender combine the following
6 to 8 Roma Tomatoes (fill 3/4 of Blender)
1/2 Red Onion
5 fresh Basil Leaves
1 large Garlic Clove
2 cups Beef Broth
1 1/2 tbsp Italian Seasoning (Sage, Majoram, Basil, Rosemary, Thyme)
1 tbsp dried Oregano
2 tbsp Brown Sugar
Add Blender Ingredients to a hot Pan on the Stove
1 tbsp Sriracha (or Chile Flakes)
1 cup Whipping Creme
1/3 cup Red Wine
2 tbsp Olive Oil
1/4 cup Parmesan Cheese
Salt and Pepper to taste (usually not needed)
New and Improved Jalapeno Poppers!
So what’s so new and improved about these Jalapeno Poppers? Everything! These Poppers are absolutely done right. There is nothing lazy about them. If you’ve already looked online, then you’ve probably noticed that there are a lot of people that don’t even deal with the breading. And then, to make matters worse, some recipes use only half the pepper. Others are wrapped with bacon or just a little Panko sprinkled on top, then baked. Well not my Jalapeno Poppers, no Sir/Mam. Not only are these the real deal, I’ve made some definite improvements so let’s talk about it.
First of all, what are the basic rules for traditional Jalapeno Poppers? One, it’s got to be a whole Pepper. Two, it’s got to be stuffed with Cheese. Three, it’s got to be breaded and Baked or Fried, and Four, it’s got to stay and hold together. The secret for all of the above is detail. So the first thing you need to do is peel the skins. This is one of the secrets to keeping the breading on a shiny, smooth Jalapeno. The second trick is to stuff them with enough Cheese so that two Jalapeno halves will stick back together with pressure. Now if you want to know how to keep them together with out using a tooth pick, listen to this. Once the Jalapeno Poppers are stuffed and pressed together, they must be rolled in flour first, then egg washed, rolled in breading, then back in the egg wash and rolled in the breading one last time. This three step process will hold the Pepper together from the outside, while the cold from the freezer holds the inside. Freezing the Poppers for a couple of hours before they’re fried insures that they won’t fall apart in the fryer. The Frying Cooks The egg wash breading on the outside before the frozen cheese softens on the inside. And this keeps them from falling apart and making a mess in the oil.
Jalapeno Poppers Ingredients:
8 to 10 Jalapeno Peppers
1 pkg Creme Cheese
2 chopped Green Onions
1/3 pkg sliced bacon
1/2 cup graded Colby Jack Cheese
1/2 tsp Ranch Dressing Seasoning (optional)
3 to 4 eggs
1/2 cup Flour
1 cup Bread Crumbs (Progresso Garlic and Herb)
Oil for Frying
I recommend Frying at 375 degrees until golden brown, which takes only a few minutes. If you’re going to bake them, bake at 425 degrees for approximately 8-12 minutes. Serve Jalapeno Poppers with a Sweet Berry Jelly or Orange Chili Sauce.
Who loves Homemade Salsa?
Everyone loves Homemade Salsa. Without a doubt, it’s kept my marriage together! My wife loves Homemade Salsa and my ability to crank it out in a matter of minutes. That’s what I want to share with you today. After you flip through this quick tutorial you’ll be able to throw together Restaurant Quality Salsa in no time. All I ask is that you share this recipe and where it came from with everyone you share the salsa with. As much as you would like to bathe in the spotlight by taking credit for this recipe, you can do us both a favor by crediting Poor Man’s Gourmet Kitchen for the ingredients and patting yourself on the back for being the genius that found this Homemade Salsa video recipe! See, win win all around!
Now let’s break it down. Do you like your Salsa mild or hot? Notice I didn’t say “Spicy”. It doesn’t matter which you prefer because either way, you are going to get the same amount of spices in this recipe. But if you want to control the heat, then you’ve got to control the Peppers! O.K., write that down (or hit the print icon above). Onions and Peppers bring the Heat, so there has got to be a good balance. Garlic spices it up a little bit, but it mostly adds that awesome flavor everyone is looking for in their Homemade Salsa. I know that the Jalapeno’s I’m adding are HOT! Because of this, I only add 1/2 of a de-seeded Jalapeno and 2 smokey Chipotle Peppers (which are optional). Other than the seasonings, everything else in this recipe is relative to any other Homemade Salsa recipe you’ve ever had.
Homemade Salsa Ingredients:
6 Roma Tomatoes
1/2 Bell Pepper
1/2 Jalapeno Pepper without Seeds
2 Chipotle Peppers with canned Juice (Optional)
1 Handful of Fresh Cilantro
2 Garlic Cloves
1 tsp Chicken Bouillon
1/4 tsp Cumin
1 tbsp Oregano
1/8 tsp Garlic Powder
1 Squeezed Lime
Add all ingredients to a Blender and serve. Flavor because more potent and flavorful the longer it marinates. So this salsa will get better in your refrigerator overnight if you can make it the day before you’d like to serve it. Homemade Salsa, right here in the Poor Man’s Gourmet Kitchen!