EGG Gravy....What The Heck Is That!!??

Egg gravy, one of my family's favorite dinner items....if you haven't tried it you really should!!!  It's simple and yummy.

Make whatever red gravy you like...or jar if you want (I never recommend jar of anything, but if that's the easiest for you then do it)...of course I sure hope that those of you that use prepared gravy still do some doctoring up!!!

Onions, garlic, celery, peppers, sautéed till soft and see threw!  Then prepare you gravy the way you normally do, drop in some whole raw eggs and let them poach in the gravy.  Don't put them in to early you don't want overcooked eggs, with those funny looking green yolks.  Green eggs and ham are really just for children's books! 

Now doesn't that look yummy?  One word of yumminess....I always add the ends of a good piece of parmesan cheese into my gravy, it adds a richness that you will never forget!

This is the easiest part, boil some pasta toss on the gravy then.....wait for it.....get a plate and a fork and have a ball!!!  Don't forget the WINE!

Traditional Sunday Dinners

What's better than a traditional Sunday dinner?  Nothing I say!!!  What else can beat a roast with gravy, mashed potatoes and roasted Brussel sprouts with balsamic vinegar.....NOT MUCH!

I hear a lot of people say, well I just don't like making mashed potatoes because I hate peeling them or I just use the box brand, it's much easier....POOP!!!  NOT true!  I use Yukon gold potatoes, I wash them, cut them in pieces, leaving the skin on, then boil them and mash them!!!  All with the skin still on making it taste better and leaving the nutrition of the skins to add to the already yummy flavor!  Add tons of butter, because everything is better with butter, milk, salt and pepper and there you go....YUMMMMMMM......

My roast is first browned, then left to drench itself in an amazing gravy that is thick and rich and ready for the mashies!....and of course since I'm from the good old New Orleans, first I make a ROUX!  I add beer for a much heartier flavor, and beef broth, and there you go a thick rich gravy that will work for any piece of meat you may have sitting around that needs a gravy bath.  Cooking it long and slow at medium heat...300 or so!

Those Brussel sprouts are just cut in half, doused with EVOO, salt and pepper and some added garlic, placed in the oven until nice and brown at 350 degrees, if you say you don't like sprouts, you've never had mine!  Try them this way you'll love them...once you take them from the oven you sprinkle balsamic vinegar on them and it's like eating at the finest restaurant around town.

Have a wonderful Sunday and Buona Cena!

Everything Meat Sauce/Even the Kitchen Sink!

Meatsauce, one of the simplest dishes around, but do you ever think of throwing in the kitchen sink with it?  Once I sauté down all of my onions, GARLIC (and more GARLIC), celery, bell peppers, parsley and a bit more parsley all, of course in olive oil, I then start to brown my meat.  Once the meat is nice and brown, that's when I start to think about what on earth else I can throw in there, so it's onto the pantry for a looksee and low and behold what did I find that day?  Some artichoke hearts, black olives, green olives, capers, and a few anchovies!!!  Yes people ANCHOVIES!!!!  Don't say BLAH....anchovies add a wonderful salty flavor, nothing fishy about it.  If you ever eat at my house there will always be anchovies hidden in something or other....

Once I found all of my pantry leftovers, now I'm kicking!!!...Throw all of those yummies in that pot, let it marry with the sauce for a while, it's cooked already, so the longer you let it hang around in there the better it's flavor!  

Now what do you do with the meat sauce?  Well that depends!  Pasta....polenta....in a bowl with some crusty rustic bread....pile on the cheese and enjoy it with anything your heart desires!

Happy cooking!!!!  

Buon Appetito!