Author Archives for The butchers wife

Recipe for Grandma’s Sunday Sauce

Today is a great day to simmer a delicious pot of Grandma’s Sunday Sauce. If you missed the video that shows the sauce making event at Grandma’s…you can watch it herehttp://randsmeatmarket.com/2014/09/02/grandmas-sunday-sauce/
FYI…plan to spend a beautiful afternoon making this sauce. Pour yourself a glass of wine, put on your favorite tunes and be prepared for family members to taste test along the way….

Sauce Ingredients:
Two 28 oz cans of Whole Peeled Tomatoes
Three 28 oz cans of Crushed Tomatoes
2 yellow onions diced
2 red onions diced
8 cloves of garlic chopped fine
Handful of fresh basil chopped
Six to eight dried bay leaves
4 teaspoons of dried oregano
4 tablespoons of granulated sugar
2 teaspoons of granulated garlic
Four to six tablespoons of Extra Virgin Olive Oil
Couple splashes of Cabernet Wine
Eight links of sweet sausage
Eight short ribs of beef

Meatball Ingredients:
3 pounds of ground beef/pork/veal mixture
1 1/2 rolls ( or several pieces of Italian bread) Soaked in water and squeezed
5 eggs
1/2 cup of grated locatelli cheese
small handful of fresh basil chopped
pinch of salt and pepper
vegetable oil for frying

Grandma uses two large sauce pots and one large frying pan to make this sauce. The entire process can take between four and five hours.

For the sauce:
Distribute the chopped onions, garlic and sweet sausage links evenly between two large heavy sauce pots. Add about two to three tablespoons of Extra Virgin Olive Oil per pot and sauté over medium heat until everything looks golden brown ( about 8-10 minutes).

While the above ingredients are sautéing, empty the cans of whole tomatoes into a large bowl and squish between your fingers to break them into pieces. Distribute them between the two pots and stir gently.

As your sauce continues to cook over a med/low heat, sprinkle the beef short ribs with a little salt and pepper and brown them in a large heavy frying pan with a small amount of Olive Oil. This process can take between ten to twelve minutes.

When the short ribs of beef are browned nicely on both sides, transfer them to the sauce. Now you will also add the three cans of crushed tomatoes, dividing them evenly amongst both pots of sauce. Giving the sauce a gentle stir you can also add whole bay leaves, 2 tablespoons of sugar and several splashes of Cabernet. Cover the pot with a lid that is set on an angle to let steam escape and prevent your sauce from boiling. Keep your heat low/med….let the sauce simmer as you prepare the meatballs!

For the meatballs:
In a large bowl, mix the beef/pork/veal with soaked and squeezed bread, eggs, locatelli cheese, chopped fresh basil, one teaspoon of granulated garlic and a pinch of salt and pepper. After the ingredients are mixed thoroughly, shape them into nice size meatballs. This should make about twenty five medium sized meatballs. Heat vegetable oil in the large frying pan. Add meatballs to brown in two separate batches so as not to crowd the pan. Meatballs should brown nicely on both sides for a total of twelve minutes. Add the meatballs to your sauce pots and simmer altogether for about two hours stirring gently every so often.

At the two hour mark, remove the meatballs and sausage from the sauce and set aside. The beef short ribs will continue to simmer in the sauce for another two hours.

After your sauce has simmered for a total of four hours, the beef short ribs should have fallen off the bone. Remove these bones from the sauce and give the pot a stir. You will be left with the most delicious Sunday Sauce. Serve it over your favorite pasta along side your delicious sausage and meatballs! Enjoy with your wonderful family!

A huge thank you to Grandma for sharing her delicious recipe with us. I had so much fun cooking with her and I think the secret to her delicious sauce besides the love she adds…is taking your time….and enjoying the experience. Cheers to making many pots of this delicious Sauce and spending many beautiful Sundays with our families!

Grandma’s Sunday Sauce

 

Recipes and favorite dishes handed down from generation to generation hold special places in our hearts. Scents and sounds of certain dishes being prepared can transport us back in time instantaneously.

Just the other day, I was flipping through my great-grandmothers hand written recipe book. Each page is like a precious photograph dating back to a beautiful and simpler era. I especially enjoyed the paragraph below, which includes instructions on how to test your ovens temperature. At that time coal was used to keep the flame hot, and there were no fancy temperature gauges.

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In my husband’s family, Grandma Jean is the go-to household for a fantastic home cooked meal. For as long as can be remembered Grandma has been the hostess for every special holiday. A signature dish is her Sunday Sauce with Meatballs.

Born into an Italian family in 1927, Jean truly enjoys to cook for her family. I really think the love she puts into her sauce is the reason it’s so hard to replicate. Jean has been making this sauce for seventy years, since the age of seventeen. Recently I spent the afternoon with her to learn the secret of her delicious Sunday Sauce.

 

 

 

 

 

I am so happy that I was able to spend this time with Grandma. Not only did I learn how to make a delicious sauce, but I was transported through the traditions of her family over the past Eighty Seven years.  Priceless!

I will share the recipe for Grandmas Sauce in my next post….well,  to the best of my ability, as she cooks without measurements and fancy gadgets……..

(You can find the complete recipe for Grandmas Sunday Sauce in the thoughts section below.)

Fresh From the Catskills!

Over the past year our family has fallen in love with upstate New York.

When you have young children it is a wonderful escape, that doesn’t break the bank, and is simple to get to!

On many of our trips to the Catskills we have stopped at beautiful roadside farm stands. Each time bringing home fresh vegetables, syrups, jams, pickles and cheeses.

Below are photos from our “field trip” to the Brovetto family Dairy in Harpersfield NY. (Schoharie County). We couldn’t get enough of their cheese….so we went to visit the cheese house to see how its made and for some additional tasting! What fun! It didn’t take much convincing for the butcher to agree to carry Harpersfield Farmstead Cheese at R&S Meat Market. It’s simply delicious!

What’s even more wonderful than the taste of the cheese itself, is the story of how it began.

Corinne and Ron Brovetto were originally from Long Island, NY where they were raising their four children. While searching for a better way to spend more time as a family they were drawn to the Catskill mountains. With the help of family and friends they slowly built their barns and cheese house which includes a cheese cave built into the side of a mountain. Over the years their business has grown to include a herd of 68 dairy cows (30 of those are milkers).

Every Wednesday is cheese making day. Ron wakes up at 3am to start the process of cutting the curd. The cheese making process is a family affair and will last until 11pm. It takes 4000 lbs. of milk to make 400 lbs. of cheese. Wow!

Click on each photo below to see the cheese making process:

This Burger Gets Five Stars!

There are few things more all American than a delicious burger grilled on your backyard barbecue . In my quest to become a better cook, I have realized that the outcome certainly does start with the quality of the ingredients you start with.

This half pound burger is made from freshly ground, all natural, grass fed painted hills beef. The taste and light airy texture of these burgers make them crave-worthy.

Serve these mouth watering burgers on a fresh brioche bun with melted american and spicy pickles……gourmet all the way!

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IMG_2440 Painted Hills grass fed half pound burgers, rubbed with olive oil and sea salt. Heat your grill to 400 degrees. Turn all burners to medium heat just before you place your burgers on the grates. cook 5 minutes per side until the meat thermometer reads 160 degrees fahrenheit. (10-12minutes)

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Potato’s in chip form….a breakfast food?

The latest dilemma in our household would be keeping food in the fridge. It seems that the boys have reached the age where anything and everything is a snack, and they are snacking all day long!

Last week my oldest was chowing down on a bag of Kettle chips at 9am. Yep! Potato’s in chip form…a breakfast food in his book.  I sent him back to the kitchen…anything…even tuna on a roll….had to be better than chips. (And yes, he ate a tuna salad sandwich instead.)

When I ask the  butcher to bring home dinner, I now need a dozen sausage links instead of six. Eight pork chops instead of 4…and if steak’s on the menu…wait for it……one  per kid! No joke-

Now, the change of eating habits amongst the troops, has certainly made it a lot more fun to cook…at least we are out of the chicken tender and fries stage. But at the same time, it’s quite exasperating!

My thoughts are, let’s get these boys into the kitchen! This pasta salad happens to be a favorite and is simple enough for them to make themselves. AJ, be prepared to learn how to make your favorite pasta salad:)

 

AJ’s Favorite Pasta Salad:

 

 

 

A simple way to fancy this up would be to use whole pitted Kalamata olives instead of the canned version, and fresh mozzarella balls (halved) in place of the low moisture mozzarella. Delicious!

(By the way Liz, this recipe is also for you. I know you think that “it’s easier” if we make this yummy pasta salad…but I think you would actually have fun doing it!)

Taste the difference

R&S Meat Market invited Chef Steven from D’Artagnan to educate our customers on the difference of all natural beef, pork and chicken. Chef roasted, grilled and demonstrated carving and slicing techniques. He discussed why Natural Beef from Painted Hills, Berkshire, and Crystal Valley Farms tastes so different.

Our customers were able to sample Berkshire Slab bacon, Painted Hills Rib Eye, NY Strip Steak and beef sliders. Berkshire Pork, and Crystal Valley Chickens were grilled and roasted.

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Berkshire all natural slab bacon. Taste the difference, less salt, no nitrates. Sliced to your desired thickness.

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D’Artagnan Crystal Valley all natural whole roasters. Chicken that stays tender and juicy. No antibiotics, No Hormones.

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Chef Steven educated our customers about the difference of all natural, free range chickens. Steve showed us how to roast and carve a whole chicken to perfection. Simple and delicious, healthy too!

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Painted Hills Farm produces beef that is born, raised and harvested in the U.S.A. No added hormones, no antibiotics. 100% vegetarian diet. Grass fed, Grain finished.

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This Painted Hills Rib Eye Steak is rubbed with olive oil, salt & pepper. Grilled over a medium heat to perfection…no sauce needed!

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Painted Hills Rib Eye Steak, sliced across the grain.

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Painted Hills all natural ground beef is used to craft a delicious beef slider….a burger with a light and airy texture.

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R&S Meat Market will custom order any D’Artagnan product that you are looking for. Most items available for you the next day.

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Painted Hills all natural beef sliders.

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Chef Steven demonstrates how to carve a roasted chicken.

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A fan favorite from the tasting was the Berkshire Bone in Pork Chop. Tender and juicy with melt in your mouth flavor. Grilled in just about eight minutes.

 

Whistlin’ Chicken

As it turns out, two days of hunting down an article about grilling whole chickens, has made it much easier to tear it out, and bring the chicken to the table.

I’m happy to say…..grilling a whole chicken was simple and fancy too!

My butcher recommends a D’artagnan all natural roaster. I marinated the bird in buttermilk for 2 hours, turning it at the halfway point. Don’t Skip this step, it keeps the meat super juicy!

Pre-heat that grill! Over a medium heat, sear the bird on all sides for a total of twenty minutes. Reduce the grill to medium low heat ( 350 degrees if your grill has the handy temp gauge). Grill the chicken for 45 minutes to 1 hour, mopping every 10 minutes with your favorite barbecue sauce. I used Whistlin’ Dixie from Wild Thymes.

The chicken’s whistlin’ when it reaches an internal temperature of 160 degrees…(use the meat thermometer ….it works every time).

Remove the bird from the grill and let sit covered with foil for 5-10 minutes.

Carve and enjoy!IMG_2314

 

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IMG_2290 So good! The kids will eat it:)

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