Everydayguy » tomatoes

Just a Man in His Kitchen: Tomato Sauce

Frank — Tue, 23 Oct 2012 02:07:46 +0000

When it came time to decide which recipe I would share first, I strained my brain for days. Where would I begin this culinary voyage? So many options… so many possibilities… In the end, I decided to lean toward my Italian roots (and when it comes to cooking I seem to lean toward my Italian side a lot). Any Italian dish can live or die by the sauce that blankets it, so I figured why not start with this basic, yet essential, element: the tomato sauce. My tomato sauce has not let me down yet, so let us begin here. Here’s what you’ll need to make your tomato sauce, or gravy as they like to call it:

1 cup diced red onion
1 cup diced carrot
1 cup diced celery
3 cloves minced garlic
1o Roma tomatoes
1 12-oz can tomato paste
1 cup chicken stock
1 cup red wine
1/2 cup chopped fresh basil
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp sugar
olive oil
salt
pepper

The dish starts with a simple “stewing” of tomatoes. Fill a stock pot with water and bring to a boil. Add 10 Roma tomatoes to the boiling water. Slice an X in the bottom of each tomato before adding it to the water (not too deep now, just a nice shallow X to get that skin wanting to jump off the tomato). Boil for about 10 minutes. You will see the skin begin to peel off. Remove the tomatoes from the boiling water and place them immediately into a bowl of cold ice water. Let them rest for about 10 more minutes and the skins should finish peeling off. Remove the tomatoes from the water and peel any skin remnants. Cut off the tops of the tomatoes and slice them. They’re gonna be very juicy and that tomato juice is going to want to run everywhere so be careful slicing them so as not to lose all that juice; you’re gonna want that in your sauce! Place the tomato slices and juices into a bowl. Add one tablespoon each of salt and sugar. Stir, and then place into the refrigerator for an hour or so until you are ready to use them.

In a large stock pot add olive oil and then one cup each of diced red onion, diced carrot and diced celery (this is the French mirepoix, the base for many Mediterranean sauces and dishes – See! You learned a little French too!). Also add about 3 cloves of garlic, minced. Allow to cook down for about 5 minutes or so until softened. Add in one tablespoon each of dried oregano and dried thyme leaves. Add a little salt and pepper. Stir regularly until softened. Add in the tomatoes from the refrigerator along with one cup of chicken stock (or broth). Stir and cook down for about 5 minutes or so. Use an immersion blender to break down the tomato and vegetables, then add one large can of tomato paste. Stir to incorporate the paste into the vegetables and stock. Add one cup of water and one cup of red wine (I recommend Chianti, Cabernet Sauvignon or Syrah). Lastly add in about ½ cup of diced fresh basil. Stir all the ingredients together and allow to simmer for about 15 minutes or longer, stirring regularly.

Voila! You have a tasty, basic tomato sauce that you can use as a base for a lot of different Italian dishes!

What’s in da Fridge – Stuffed Meatloaf with Potatoes (RECIPE)

wally — Tue, 30 Aug 2011 08:35:20 +0000

Thursday just got home from work…a little early. I need to fix something for the little ladies (yeah that’s right. I cook and what!!). You know being an Everydayguy is not always easy. Sometimes you have to do things you don’t feel like doing ..Just so happens – I love to cook.

So what is on the menu today.

Something simple but delicious. We got to do it the Everyday guy way.

Stopped at the supermarket before I came home ….just for back up. The rest is from the fridge and the garden. (It helps to always buy some extra things from the supermarket.)

Gonna make … Stuffed Meatloaf with Roasted Potatoes

Important – Preheat your oven to 350.

Ingredients

- ¼ lb. of the following

Lamb
Pork
Beef
Turkey

- From the Garden

Chiles (I am using one chi
Tomatoes (2)
Chives
Rosemary
Poblano pepper
Oregano
Thyme
Basil
Vietnamese Coriander.

- Salt / Pepper to taste.

- Garlic Powder.

- Grated Cheese – (Aged Manchego)

- Olive Oil

- Two eggs

- Sundried Tomatoes

- Potatoes

- Bacon

- Mushrooms (I have a gourmet blend but you can use whatever you have in da fridge.

- Onions – I used Red but you can use what you have.

Chop finely – onions and everything from the garden.

Place your meat in a bowl. Mix thoroughly together with the onions, herbs, salt, pepper and garlic (to taste).

Form a loaf. With the palm of your hand, make a divide (canal). Place in the mushrooms and sundried tomatoes. Fold back into a loaf.

Oil your pan.

Slice Tomatoes in thin circles. Place on top of the loaf.

Now wrap the loaf with the bacon – that is the best part.

Place in the oiled pan.

Slice your potatoes. Season with salt pepper and garlic. I also had some of the herbs left over added them into the potatoes as well.

Place them around the loaf. Top the loaf with grated cheese.

Cover with aluminum foil and into the oven!

To see the final product. Check out the video!!!!!

What’s in the Fridge – Gonna Make Sum Chicken

wally — Sun, 05 Oct 2008 21:47:00 +0000

I am feeling a little Caribbean, a little Latin based on all the videos on the site – www.everydayguy.tv. Need to make something to eat. Let’s see – What’s in the Fridge?

Chicken Breast – Skinless
Carrots (2 or 3)
Apples (2 or 3)
Ginger (1 tablespoon sliced)

Beautiful.

I also grab some Basil, Thyme and Chives from the garden.

One Spanish Onion – Chop save ¼ for the string beans.
Garlic (happens to be paste)
Salt
Pepper
Nutmeg
Two Slightly (Maduro) Yellow Plantains (Platanos).

One pack of French Cut String Beans.

Heat a Frying Pan that you can cover and place in the oven. Happen to have one available. Preheat Oven to 350.

Add Olive Oil. Chop Onion, Apples, Carrots and Plantains (Platanos)
Season Chicken Breast with salt, pepper. Place in pan on high heat. Let them begin to brown. After 2-4 minutes. Add the Onions, Apples, Carrots, Ginger, Platanos and Ginger. You can also add the herbs at this point (chop them slightly first).

Now – I held back – the secret a cup of dark rum and one cup of water (or I used apple juice). Had some Captain Morgan’s available.

You can turn your chicken breast and scrape the pan to help loosen up some of the good stuff (caramelized seasoning).

Cover – place in the oven 30-45 minutes.

Don’t touch. After 30 minutes. The bottom should be golden brown, everything almost done. Flip the breast again. Spoon the liquid (broth) over the chicken. Turn up oven to broil – 500! Add two – three pads of butter (yeah butter). We will want to keep basting the chicken for about 5-10 minutes.

Okay now the beans, I use a regular frying skillet – fill it with water. And bring it to a boil (with one bay leaf). Unpack the green beans. Place in the boiling water. Add salt, pepper, tablespoon of garlic paste. Let cook in the boiling water for 3 minutes.

Now take the beans off the heat / strain. (Don’t forget to baste the chicken). Place pan back on high heat – add olive oil. Now sliced remaining onions, let them get translucent.
Add beans back to the pan. Toss for 3-5 minutes. (Alternating while basting the chicken).

I found a tomato (sliced it).

Now I am ready to plate.

Hungry.