Ok, so my garden is getting out of fucking control:
[img][650:433]http://img297.echo.cx/img297/6590/roundup1656wh.jpg[/img]

I dont eat tomatos so the two "regular" tomato plants are purely for give away. But I got four "Roma" plants that are excellent for cooking sauce or salsa or whatever...

Soooo hook a brother up with recipes for homemade tomato sauce, salsa, etc. Also any squash, zuccini or eggplant related dish.

Oh, and I have my own peppers and herbs so I can cover most anything:
[img][650:433]http://img293.echo.cx/img293/9843/roundup1648vd.jpg[/img]

[hippy voice]Plus, all my shit is fully ORGANIC, BITCHES![/hippy voice}

Bolognese Sauce

2 pounds ripe roma or plum tomatoes or two 14-1/2-ounce cans whole Italian-style tomatoes, drained
12 ounces lean ground beef
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 slices bacon, finely chopped
1/2 cup dry red wine
3/4 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

Peel and seed fresh tomatoes, if using. In a food processor bowl or blender container process or blend fresh or canned tomatoes till smooth; set aside.

In a large skillet, cook ground beef, onion, carrot, celery, and bacon for 5 minutes, or till meat is brown and vegetables are tender, stirring to break the meat into tiny pieces. Drain off fat. Add the wine. Bring to boiling; reduce heat. Simmer, uncovered, for 3-5 minutes, or till nearly all of the liquid has evaporated, stirring occasionally.

Stir in tomatoes. Cover and simmer for 30 minutes, or to desired consistency, stirring occasionally. Stir in whipping cream, salt (omit if using canned tomatoes), pepper, and nutmeg. Heat through.

If you're feeling fancy, use a combination of veal and pork instead of ground beef, that's traditionally how it's done.

Good start Phil.

I know you got more baby; where's my Curry-Ass Salsa or some shit.

Thanks brother, I knew that you would be the first poster on this.

BTW folks, I'm looking for some old school sauce recipes too (like attn: Dirty Wops---call your granma)

Pico de Gallo

1/2 cup chopped scallions
1 fresh or canned jalapeno chiles, serrano, or other hot pepper, finely chopped, (adjust the amount of pepper for desired spiciness)
1 tablespoon vegetable oil
2 tomatoes, chopped
2 medium ripe avocados, pitted and chopped (optional)
Juice of 1 large lemon
6 sprigs cilantro, chopped
Salt and freshly ground black pepper to taste



In a small bowl, combine all ingredients. Chill for 1 hour before serving.

Barbecue Sauce

I got this one from a visit to B-ham.

Enough for a big ass cookout, or you can can it.

24 large, ripe tomatoes
3 stalks celery
2 medium onions
3 1/2 bell peppers
1 teaspoon peppercorns, tied in cheesecloth
2-3 fresh red chilies, seeded
1 cup brown sugar
3 cloves garlic, minced
1 tablespoon mustard powder
1 tablespoon paprika
1 tablespoon salt
1 cup cider vinegar

Peel and chop the tomatoes, celery, onions, and bell peppers. Heat a skillet on low and add the tomatoes, celery, onions, and bell peppers. Sweat slowly until soft, about 30 minutes.

Transfer to a food processor, and puree until smooth.

Return the mixture to the skillet and cook until reduced by half, about 40 minutes, stirring occasionally and being careful not to let the bottom of the pan stick. Stir in the remaining ingredients and cook for another 1 1/2 hours, stirring frequently, making sure the sauce does not burn. Using a pair of tongs, remove the peppercorn bag.

Ladle the sauce into sterilized jars, leaving 1/4 inch headspace. Clean the jar rims and insure the jars are tightly sealed.

Place the rack in the bottom of the water-bath canner. Half-fill the canner with hot or boiling water. Lower the jars into the canner, insuring that they do not touch one another, the bottom, or the sides. Add more hot water to cover tops of jars by .2 inches. Bring to a rolling boil, cover, and process for 20 minutes. Remove jars from the canner using jar tongs. Place on clean dish towels to cool, allowing space between each jar. After 24 hours, remove the screw rings and label. Keep for 9 months to a year on the pantry shelf. Store in the refrigerator, after opening, for up to 2 weeks.

CANNING TIP: When canning, it is essential to leave space between the top of the food and the rim of the storage container to enable a vacuum to form. Each recipe has a specified amount of headspace indicated because if too much or too little is allowed a seal will not form, causing the food to spoil.

Carolina Style Barbecue Sauce

From when I got offered a job in Fayetteville, NC. At least I got this recipe, and met some nice people, but they don't pay shit out there. Regardless...

This recipe produces a marinade, a "mop" (for basting the pork), and a sauce. It should have a sharp edge; if it's too sweet, add more vinegar.

This sauce is eastern North Carolina in origin- it's a thin, spicy sauce with lots of vinegar.

1/3 cup honey
1/3 cup molasses
1 head garlic, broken into unpeeled cloves
2 tablespoons whole cumin seeds
3 tablespoons whole coriander seeds
1 tablespoon whole black peppercorns
8 small dried chiles
2 bay leaves
3 tablespoons tomato paste
3 cans (16 oz. each) whole peeled tomatoes, with juice
1 quart distilled white vinegar
4 cups water
1/4 cup salt


Combine the honey, molasses, garlic, cumin, coriander, peppercorns, chiles, and bay leaves in a large stockpot over medium-low heat. Cook for 30 min., stirring occasionally. The garlic will darken, and the mixture will be very thick and fragrant. Add the tomato paste and tomatoes and cook for 15 min., stirring frequently to break up tomatoes. Stir in the vinegar, water, and salt. The sauce should be thin. Simmer the sauce, uncovered, for at least 2 hours and as long as 4 hours, stirring occasionally.

Set aside half the sauce (or more, if necessary) for marinating the pork. Let the remaining sauce cool; fish out any large pieces of garlic peel. Puree the sauce in a blender or food processor; some spices will still remain whole. The sauce should be rather watery and look similar to a brothy tomato soup.

Homemade Tomato Ketchup.

Impress that boring date who ONLY likes Ketchup. With this recipe, you might some day work her up to barbecue sauce!


10 lb. ripe tomatoes
1 large red onion
1 cup apple cider vinegar
1 cup brown sugar
2 tablespoons salt
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon grated nutmeg
1 teaspoon baking soda



Finely chop the tomatoes and onion. In a saucepan, cook them over a moderate heat for 30 minutes or until soft. Remove from the heat and force the tomato mixture through a strainer. Include as much pulp as possible. The mixture will be thin.

Pour the strained tomato mixture back into the saucepan and reheat. Stir in the vinegar, sugar, salt, spices, and baking soda. Simmer for 1 1/2 hours until thick, stirring occasionally.

Ladle the ketchup, through a funnel, into sterilized bottles, label, and refrigerate for up to 1 month. Double this recipe and process in a boiling water-bath canner, leaving 1/4 inch headspace, for 20 minutes for longer-term storage.

Eggplant Dip

From Lindsay Wagner's Cookbook. Yeah, the Bionic Woman. I got this as a gift when I was vegetarian for a few years, because the bionic woman is a vegetarian, blah, blah, blah. This is good.



1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 large eggplant, unpeeled, cut into 1/2-inch cubes
1 green bell pepper, seeded, ribs removed, and julienned
2 cups chopped tomatoes
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 cup water


In a large skillet, heat the oil over medium heat. Add the onion and sauté for 2 minutes. Add the garlic and sauté for 1 minute more. Add the eggplant and green pepper and sauté for 10 minutes. Stir occasionally.

Add the tomatoes, parsley, salt, pepper, paprika, rosemary, oregano, and basil. Stir to combine. Add the water and cook, uncovered, for 30 minutes. Stir often.

Remove from heat, place in the container of a food processor or blender, and pulse until dip is the desired texture.

Return to skillet and cook, covered, for 30 minutes more. Stir occasionally.

Mango Peach Salsa

Try and eat this the same day you make it.

1 large mango, peeled and cut into 1/4 inch dice
1 large peach, peeled and cut into 1/4 inch dice
1/2 small red onion, finely chopped
2 small roma or plum tomatoes, seeded and diced
1/2 serrano chile, minced
1/2 tablespoon fresh lime juice
2 tablespoons fresh orange juice
1/4 teaspoon finely grated orange zest
1 tablespoon minced cilantro
Salt and freshly ground pepper
Pinch of sugar (optional)
2 1/4 teaspoons poppy seeds

RECIPE METHOD

Combine all the ingredients in a bowl and let stand for 1 hour.

I don't know about recipes but I ate a whole roast today by myself. Well I gave the end bits to the cat, but still, something of an achievement I felt.

I'm not planning on eating anything else until about Saturday.

Kentucky Barbecue Sauce

Don't knock it because of it's relation to the Sweet Tea Line.


4 tablespoons unsalted butter
1 small onion , chopped
2 medium cloves of garlic , minced
2 teaspoons paprika
1 tablespoon ground black pepper
2 medium lemons , juiced to yield 1/4 cup juice
1/2 teaspoon liquid smoke
1 teaspoon dry mustard
1/2 teaspoon hot pepper sauce
1/2 teaspoon table salt
1/4 cup cider vinegar
2 tablespoons brown sugar
16 ounces of peeled, finely chopped tomatoes, boiled down , and blended to sauce.

Heat butter in a medium saucepan. Add onions and garlic; saute until onions soften, 3 to 4 minutes. Stir in next 7 ingredients; cook over medium heat to blend flavors, about 5 minutes. Meanwhile, dissolve brown sugar in vinegar. Add vinegar/sugar mixture and tomato sauce; bring to simmer. Simmer uncovered until sauce thickens slightly, about 15 minutes. Serve.

Thank you Phil.

Everything except for the BBQ sauce will be utilised (dude, im from the south, i have family recipes)

can't wait to try some of this shit

Linguine with Puttanesca Sauce

This sauce was popularized by Italian hookers, who liked it cause it was easy, like they were.

1/4 cup olive oil
2 large garlic cloves, or more to taste, thinly sliced
2 cups chopped canned plum tomatoes
1/2 cup chicken stock
Salt
1 pound dry linguine or spaghetti
1/2 to 1 cup minced pitted black olives
2 tablespoons chopped capers
1/4 cup finely chopped fresh Italian parsley
1/8 teaspoon dried red pepper flakes

TO PREPARE THE SAUCE: In a saucepan large enough to accommodate the sauce and the pasta, over medium heat, add the oil. Add the garlic and cook for a few seconds or just until it begins to turn golden. Add the tomatoes and chicken stock and simmer for 2 to 3 minutes just to heat through. Keep the sauce in the pan off the heat.

TO COOK THE PASTA: While the sauce is cooking, bring 4 quarts of salted water to a boil. Add the linguine and cook for about 8 minutes or until tender but still firm to the bite.

TO FINISH THE PASTA: Drain the linguine and return it to the sauce in the pot off the heat. Toss the linguine with the tomato sauce, black olives, capers, and parsley and season to taste with salt and red pepper flakes.

Understood. I love collecting the BBQ recipes, even though i never really fuck with them anymore, but it was a phase that I enjoyed.

Curried Mussels Recipe

Look for debearded mussels in the market to save considerable time and effort; they usually come in mesh bags. Like clams, mussels should be put into a colander and held under cold running water; they can die if allowed to sit in fresh water for a prolonged period of time. Discard any mussels with broken shells and those that do not open while cooking.


2 pounds debearded mussels (32 to 36 mussels)
6 ounces red potato (about 1 potato)
1 ounce celery (about 1 small stalk)
1/2 cup diced tomatoes
1/4 cup plus 2 tablespoons chopped white onion (precut)
1 cup dry white wine or water (or a mixture)
1/2 tablespoon chopped fresh basil leaves
1 teaspoon curry powder


Put the mussels in a colander and shake under cold running water for about 1 minute. Discard any mussels that do not close when tapped.

Peel and dice the potato (about 3/4 cup) and trim and dice the celery (about 2 tablespoons).

Preheat a Dutch oven over high heat.

Add the potato, celery, tomatoes, onion, and wine and/or water to the hot pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer for about 3 minutes, until the onion is translucent.

Stir in the basil, curry powder, and mussels. Re-cover and cook, shaking the pan periodically, for 5 to 7 minutes more, until the mussels have opened.

Serve 8 to 9 mussels per person.

Yeah, i dont much either; i've kinda developed a style of cooking (asian/cajun fusion) that i modify for whatever I'm doing.

I have a whole crapload of Southern cookbooks. Some are honestly laughable because the recipes are written by these housewives who had to come up with something original to cook for their families Evey Night for like 50 years.

But there is gold in them thar pages; Gold.

All right, i gotta run but i'll get you more. Lemme know what you're looking for and I'll see what I've got.

Here's a bad ass one.

Tomato Cream Vodka Sauce!

Toss this with some penne, have some garlic bread and salad waiting, nice shiraz, tiramisu in the fridge... good things will happen.

1/4 lb. diced pancetta (Italian bacon), do not substitute
1/4 c. butter
1/3 c. vodka
1/2 c. freshly grated Parmesan cheese
1 lb. penne pasta
1 1/2 c. heavy cream
1 1/2 c. tomato sauce

Melt the butter in a large frying pan. When the butter foams, add the diced panchetta. When the pancetta browns slightly (takes 2 to 3 minutes), add the vodka and stir. When the alcohol burns off (finishes smoking), stir in the tomato sauce and the cream (the alcohol only takes a minute or two to burn off).

Stir thoroughly and continuously for 5 to 8 minutes. Dump the cooked drained pasta into the frying pan, add the Parmesan cheese, and mix thoroughly for about 2 minutes. Empty contents into serving bowl.

Oh, and beautiful garden. I hope mine comes up, but we haven't really had great growing weather. I'm jealous.

Phil, if you can get fresh mussels try this:

Preheat your grill

Line a baking pan with foil

Pour in a beer

Add a chopped onion and 4 or 5 diced fresh jalapeno peppers

Put in a pound or two of mussels

Cover with foil and throw down on the grill (low temp is fine)

When all the little mussel shells have popped (probly 15 minutes or so) open take the pan off the grill, and serve with crackers, hot sauce, or like me: just eat the fuckers!

I'm trying that. That sounds pretty damn good!

BLT

1 leaf lettuce (Iceberg. None of that pissant red leaf or radicchio)
2 slices White Bread
3 slices Tomato
4 slices Bacon
2 slathers of Mayonnaise (for each piece of bread, duh)

Lay both pieces of Mayonnaise slathered bread flat on counter, mayo side up. Place bacon, then lettuce, then tomato on bread. Cover with remaining piece of bread.

I wish Haq woulde revoke your registration and block your IP

edit: PM me ur addy and Ill let some of my veggies get moldy on the vine before I ship them up

Hey, you two, speaking of BBQ sauces.

I'm a big fan of South Carolina mustard-based BBQ sauces. I also like the thinner, vinegary sauces, like my late great uncle used to sell in washed out and re-labeled Coca-Cola bottles for his BBQ Joint & Washateria (Laundromat for you uppity folks). Shit is gold.

Anyone else like these versus the Bullseye tomatoey concoctions?

Only kind of sauce worthy of the name. Any shit that starts out life as ketchup ain'y getting anywhere near my ribs.

i've had the S.C. Mustard BBQ a few times. It's the reason I'm growing mustard greens right now.

Of all the commercial stuff, I dig sweet baby ray's.