Posted on 03/02/2016 4:08:38 PM PST by Jamestown1630
A few weeks ago some of us were talking about Spaghetti, and how we like it plain, with butter and no sauce. I happened to find the following recipe for ‘Spaghetti Aglio e Olio’ (Spaghetti with Garlic and Oil), from my favorite YouTube chef, John Mitzewich of 'Food Wishes'. This is one of those simple recipes that nevertheless has to be done precisely, in this case especially in the cooking of the garlic:
http://foodwishes.blogspot.com/2010/12/this-spaghetti-aglio-e-olio-recipe.html
A recipe I’ve wanted to try for a long time, is ‘Hot Jezebel’; I’m wondering if this one is traditional/authentic (I’ve seen several variations, including one that adds pineapple):
http://recipecircus.com/recipes/shugga/APPETIZERS/Hot_Jezebel.html
-JT
Thanks for the fluff recipe. Hubby lives maraschino cherries and I’ve actually been looking for a dessert recipe using rice (but not rice pudding).
This will be perfect!
Had a mother-in-law with a wonderful story about making applesauce in a pressure cooker and blowing the safety valve. Textured ceiling in an instant.
I’ve always liked Jane Langton’s ‘Homer Kelly’ mysteries, and I think I first became enthralled with Florence from one of her books - ‘The Dante Game’. Might be fun reading, in prep for your trip - along with all the wonderful descriptions in many old memoirs of ‘World Tours’ :-)
-JT
where’d you get the pizza oven? i’m thinking of getting one from Forno Bravo when our addition and deck are done. The BBQ, deck, pizza oven..... will all live on the deck.
Plain spahgetti dishes...did anyone say fresh lemon juice yet?
Actually, in Chicago and KC it’s also a’la Caruso. Tomato Sauce and Chicken Livers with lots of oregano.
I don’t have much more to offer on simplistic spaghetti but I wish I could cook these big boneless pork chops they sell at the grocery stores. Tough no matter what. Browned and braised, Roasted with apple towers. Heck the wife wants to try to dump them in a crockpot.
Those look wonderful, especially the lamb.
The only thing I’ve known about South African cooking, is the Potjie - I’ve wanted one ever since I saw this video from Dale Calder; it looks like such a useful little cast iron pot, and they come with legs, for over a fire, or flat-bottomed, for use on a stove:
https://www.youtube.com/watch?v=JkyzlSNrOAM
http://www.taste-africa.com/product_potjie.php
-JT
Pretty much just garlic minced up, parsley, olive oil, and crushed red pepper, heat. I always make it too spicy for the wife, but I love if for leftover pasta.
BH&G called it some sort of favorite Italian late night snack. Does sit easy on the stomach with no tomato sauce, which is Prisolec time for me. Not that I let that stop me.
Oh yeah, lots of grated Parmesan tossed in.
I think your wife may be right.
The best pork chops we’ve ever cooked were eaten on a night when we had put them in the oven, remembered something urgent that we had to do, turned OFF the oven and went out for an hour or so - and then came back and turned the oven back on. They were very tender; and I always wondered if it was because we had just gotten a very good cut, or because they had been cooked over such a long time.
Ever since, I’ve wanted to try my husbands oven-barbecue pork chops in a crock pot. Lots of crock pot recipes come out flavorless for me, but Husband’s sauce is so tangy and flavorful, I think we could tweak it for the crock.
Will let you know, when I try.
-JT
My macabre side wonders how shopping for one in Boston goes these days.
Most recipes I found didn't call for the fruit cocktail, but I found it a nice addition and made it more fruity. I like the best brands but am stuck with an off brand at the moment, shouldn't matter too much. Sometimes there are raw chunks of stuff; I get Del Monte I think is the brand, if I can find it.
I found that I used double water to rice probably a little salt and it takes longer to cook than long or medium grain rice. It's definitely not rice pudding.
I cut the cherries with my kitchen or any scissors will do. And if they are big fat ones, you can cut more pieces or do what you like with them.
Some on here have access to places like Costco and Trader Joe's, a couple more. We have Sam's Club, never wanted to shop there.
I wish we had a Costco. I would like a big chunk of their Grande mozzarella cheese as I found our Midwest pizza and one recipe featured in the Washington Post I have saved. I'm starving for good pizza and would love to be able to make it at home. I like the kind of cheese that covers the whole top like a pillowy puff and doesn't get real brown or ooze grease. I think the Grande (made in Wisconsin) cheese might save me trying bunches of other brands.
I will call a wholesale place here that sells to regular people, too, and see if they have it. Also will ask my store if they can order some. Thanks for making me think of it.
That spaghetti does look pretty good. I think I will have to try it, and I probably can have all the ingredients on hand. So thank you for featuring that.
I am a SA expat. Potjie is overrated IMHO. Being enclosed it does not pick up any Smokey flavor (well hardly). You might as well just cook those recipes in a cast iron dutch oven on a burner or in the stove. Is cool for camping though with a caveat*** in a camper/motor home.
*** If you are on foot you DON’T want to be the one carrying that damned heavy pot ;-) They are Heller heavy.
That sounds very much like ‘Spaghetti Aglio e Olio’; and as Miss Marmelstein has told us, she’s been served it late at night in Italy.
-JT
I really like your idea of merging the two recipes. I’m going to give this a try!
But they make little ones - and they’re so cute! I think they’d be great for a slow-cooked soup or stew - or baked beans, like Dale does.
:-)
-JT
They have some wonderful cheeses these days. I've eaten too much Port Salut; it's pricey and messy to get the orange stuff off, the outer orange. There is this triple creme Angel brand of brie or similar to brie. They are always out of what they package up, and I can't buy the whole wheel. I also love the Stilton onion and chive (they had some with blueberry, no thanks), but haven't seen my kind for a long time.
Ha, I’m not a crazy person!
My granddaughters like “noodles and butter”... I’m sure we’d all like this version. It looks very good.
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