6-star Hotel Spaghetti Sauce
I made a spaghetti sauce night of 7/9/15, which impressed me so much when I ate it that I named it 6-star Spaghetti sauce. Mary-Carman makes a spaghetti sauce at least as good except: her sauce loses its distinctive taste after a day in the frig; this sauce I suspect will retain its flavor for days in the frig; this sauce has a nutritional kick; you feel good after eating this sauce.
Ingredients:
Marinating/basting oil for meat: Coconut oil, hickory liquid smoke, black peppercorns, McCormick Grill mates Montreal-Steak Grinder Seasoning, Tamarind concentrate, bay-leaves
Sauce ingredients: Approx 1 lb ground pork, 1 onion, Pasta sauce, olive oil, red palm oil, coconut oil, garlic, onion, tomatoes, peppers of jalapeno/habanero type, crushed red pepper, ground black pepper, raw unprocessed sugar, butter, crushed red pepper, whole dried red peppers, deactivated charcoal powder, hickory chips,
Method
Combine the ingredients for the marinating oil and heat till sizzling for a few minutes.
Make patties out of ground pork. Brush the marinating oil on them on both sides. Put whole black peppercorns, dried red peppers, pieces of garlic, bay-leaves, deactivated charcoal powder (under where patty will be cooked), soaked hickory chips, dry hickory chips in griddle. Heat Griddle to 550 degrees. Cook patties in griddle 2.5 minutes per side, last minute of cooking with pot-cover over patty and hickory chips etc pushed close to patty. Repeat for 2nd patty. Remove patties from griddle.
In sauce pan, saute majority of 1 chopped onion/garlic in 1T red palm oil plus 1T coconut oil. Add some dried red peppers, ground black pepper, crushed red pepper, some of the chopped peppers/tomatoes & cook for a while. Add cooked pork-patties & saute, breaking up the patties. Add spaghetti sauce, & some of the chopped peppers/tomatoes/onions/garlic & simmer. Add water as necessary. Add 1T olive-oil, 1T butter & dash of raw unprocessed sugar. 5 minutes before turning off heat, add most of the chopped-peppers & the majority of the chopped-tomatoes and continue to simmer. 1 minute before turning off heat add remaining chopped peppers/onion/garlic/tomatoes. Turn off heat. Transfer contents to pot with lid, and allow to sit for 1 hour.
Note: by accident, most of the chopped-peppers were not added until 5 minutes before I shut off the heat, but the result seems to be charming. I suspect a reason the sauce tastes classic, is that tomatoes onions garlic peppers were added to the frying pan at the beginning, then when the pasta sauce was first added, and then again before the flame was turned off and the sauce transferred to a pot.
Ingredients:
Marinating/basting oil for meat: Coconut oil, hickory liquid smoke, black peppercorns, McCormick Grill mates Montreal-Steak Grinder Seasoning, Tamarind concentrate, bay-leaves
Sauce ingredients: Approx 1 lb ground pork, 1 onion, Pasta sauce, olive oil, red palm oil, coconut oil, garlic, onion, tomatoes, peppers of jalapeno/habanero type, crushed red pepper, ground black pepper, raw unprocessed sugar, butter, crushed red pepper, whole dried red peppers, deactivated charcoal powder, hickory chips,
Method
Combine the ingredients for the marinating oil and heat till sizzling for a few minutes.
Make patties out of ground pork. Brush the marinating oil on them on both sides. Put whole black peppercorns, dried red peppers, pieces of garlic, bay-leaves, deactivated charcoal powder (under where patty will be cooked), soaked hickory chips, dry hickory chips in griddle. Heat Griddle to 550 degrees. Cook patties in griddle 2.5 minutes per side, last minute of cooking with pot-cover over patty and hickory chips etc pushed close to patty. Repeat for 2nd patty. Remove patties from griddle.
In sauce pan, saute majority of 1 chopped onion/garlic in 1T red palm oil plus 1T coconut oil. Add some dried red peppers, ground black pepper, crushed red pepper, some of the chopped peppers/tomatoes & cook for a while. Add cooked pork-patties & saute, breaking up the patties. Add spaghetti sauce, & some of the chopped peppers/tomatoes/onions/garlic & simmer. Add water as necessary. Add 1T olive-oil, 1T butter & dash of raw unprocessed sugar. 5 minutes before turning off heat, add most of the chopped-peppers & the majority of the chopped-tomatoes and continue to simmer. 1 minute before turning off heat add remaining chopped peppers/onion/garlic/tomatoes. Turn off heat. Transfer contents to pot with lid, and allow to sit for 1 hour.
Note: by accident, most of the chopped-peppers were not added until 5 minutes before I shut off the heat, but the result seems to be charming. I suspect a reason the sauce tastes classic, is that tomatoes onions garlic peppers were added to the frying pan at the beginning, then when the pasta sauce was first added, and then again before the flame was turned off and the sauce transferred to a pot.
Labels: cooking, spaghetti sauce
posted by David Virgil at 4:17 AM
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