Archive for the 'Sauces' Category

Recipe: Pork and percitelli

|March 26, 2012|read comments (0)
Author: Mama's Kitchen

Just a quickie meal – pork and percitelli –

I don't care what anyone says, even though I love meat sauce using ground meat, there is just something about adding pork to your sauce to give it "that" flavor.  Many times I add pork to my meat (beef) sauce, and I also love chicken added.  I don't add chicken legs, nor do I add thighs or breasts with bones in them.  I have this fear of someone choking and chicken in sauce is stringy enough without me having to worry about adding bones!  A good skinless, boneless piece of chicken is heaven in sauce.

I fried my pork (this was boneless country ribs) in olive oil and seasoned with my garlic, Kosher salt, fresh ground black pepper, parsley.  When just about done, I added my puree and paste.  I had a couple fresh tomatoes that were getting a bit too ripe so I scored them and plunged in boiling water to skin; then chopped and added to the pan with a bit of water.  Season with fennel (yes, fennel really adds when you have pork in your sauce, basil, parsley, garlic, Kosher salt, fresh ground black peper, a bit of onion powder, sprinkle of sugar, and fresh grated Pecorino-Romano.

Allow to simmer while you bring a large pot of water to boil – add your salt, return to boil, add perticelli and cook al dente – which only took about 8 minutes.


A simple side salad with homemade vinaigrette and a chunk of homemade bread to sop up everything.

Yeah – I still break bread………

Recipe: Making a quick sauce in 10 minutes or less –

|August 26, 2011|read comments (0)
Author: Mama's Kitchen

It’s Thursday!

Yep – it’s pasta day and I have no time for much today – but I still have to cook.

Place the pasta pot on the stove with cold water in it and bring to a rolling boil; add salt and wait for the water to return to a full boil; drop in 1 pound spaghetti and cook al dente.

Meanwhile, heat a bit of olive oil in a skillet over medium-high heat. Add a can of diced tomatoes with sweet onions; season with just a bit of Kosher salt (very little – because I am adding olives that are highly salted), cracked black pepper, onion powder, garlic, parsley and basil; bring to a simmer to desired thickness; add green pimiento-stuffed olives. Heat through.

Drain spaghetti. Mine was tossed with the tomato-onion sauce with olives; while the rest was drained, placed in a hot pot of oil and seasoned with Kosher salt, cracked black pepper, garlic and parsley. I had to have tomatoes – others wanted spaghetti in oil. Just a light sprinkle of grated Pecorino Romano to top it off.

Crusty Italian bread to complete a very easy to prepare meal!

Recipe: Chicken, Roasted Veggies, Cream Sauce, Cole Slaw, Cheese Salad

|August 26, 2011|read comments (0)
Author: Mama's Kitchen

From February 2011 –

I don’t think it could be any colder than it is today and yet it is going to get worse. I’m tired of shoveling and I thought it was too cold to snow – but of course – I should not have even thought of that. I should know better. My driveway is calling me now – but it will just have to wait until later.

Yesterday the roads were atrocious and I had to drive into the city to watch the babies, get them ready for school and take them to the bus stop and then pick them up after school. The morning commute was a nightmare – took me 3 times longer to get there and had to park in a parking lot and walk the rest of the way to get to their house. No city plows.

After school was better – arctic cold – but the roads were in better shape and the snow subsided. So I drove through the drive thru at BK and got 3 hot chocolates before I picked them up from the bus. Believe me – they were really appreciated! I know I needed it because their bus was late and I freeze in the car waiting for them.

On my way home in the morning – even with it storming, I stopped at the market and picked up a package of chicken thighs to make for today’s dinner. Once I got home and shoveled again – I got to start making dinner for today. I have an abundance of various block cheeses and we absolutely love cheese salads. You can see that recipe and the pictures at my post – A day to spend in the kitchen –

This morning I decided to make my coleslaw for today. Using a simple hand grater I shredded my cabbage and carrot and grated a bit of sweet onion to add to it. For the dressing – (eye balling it all)

In a small bowl, combine:
About 2 T. sugar
2 – 3 T. white vinegar – whisk to dissolve

Whisk in:
Kosher salt and cracked black pepper (to taste)
A drizzle of vegetable oil (about 2 T.)
About 1/3 cup mayo (salad dressing is fine – but I had mayo opened already in the fridge)

Whisk well, pour over cabbage mixture, mix well; cover and refrigerate until dinner time.

As far as the cabbage mix –
3 – 4 heaping cups cabbage, shredded
½ large carrot, shredded
A few tablespoons grated onion

I didn’t want to make too much.

Moving on to the “chicken department” – which I will post another continuing saga with Tyson at the end –

You just have to love buying packages of Tyson chicken thighs – I swear it. You never know just how much of what is tucked under the perfect looking thighs. I know I cut off more than a pound of fat and excess skin from them – and I only purchased eight of them. You grab a thigh out of the package and there is enough skin on them to wrap around them twice! But I trimmed them of excess skin and fat, thoroughly washed in cold water with salt – twice, and rinsed well; pat dry.

Placed in my roasting pan and drizzled with olive oil, turning to coat. Seasoning:

Kosher salt
Cracked black pepper
Just a bit of onion powder

I seasoned the inside first, turned and seasoned the skin side; covered with foil and roasted at 350* F. for about 1 3/4 hours or so until done.

Meanwhile, I prepared my veggies for roasting:

Russet potatoes, cut into chunks (** see AFTER my Tyson “report”)
Cauliflower, cut into florets
Carrots, cut into chunks
Cooking onions, cut into wedges

Just toss with olive oil and season with Kosher salt, cracked black pepper, garlic, and parsley – transfer to baking dish and cover with foil – placed on the top rack about an hour into cooking the chicken and the veggies were done in 45 – 50 minutes.

Instead of making pan gravy, I decided to make a cream sauce –
1 can cream of chicken soup
1/3 cup whole milk
About ½ cup sour cream

Heat through without boiling.

Chicken thighs, roasted veggies, cream sauce, cheese salad and coleslaw:

Made a delicious hot meal for us today!

And now for the continuing saga – Tyson chicken –
I’ve been cooking chicken for decades – I know my chicken. Granted, chickens were better years ago – let’s face it – what wasn’t? Well last week I purchased a Tyson Roasting chicken. Looked good. It wasn’t frozen (just a note here.) I remove it from the bag, drain all the yucky liquids out of it, cut off it’s ass – yeah, you know me – asses off first! Then I proceeded to rip out all the fat and innards they didn’t clean out, cut off all the excess fat and skin and clean in cold salted water – TWICE. Rinse well, pat dry, and place in my roasting pan. Drizzle with olive oil, season, shove a cleaned carrot stick and celery stalk with the leaves in the cavity, tie the legs, pour in some chicken broth, cover, and into a 350* F. oven. Looks good. Smells good. I wanted to use the carcass to make homemade soup.

Mind you – my chickens, just like my turkeys – fall apart. Always tender, juicy and good.

I basted several times. And when I removed it from the oven – I had met up with an armored chicken from the Twilight Zone. A sharp knife would not penetrate the skin. It was rock hard.


Something is wrong – really, really wrong here. So I pull out my weapons of mass destruction (heavy duty knives) and I start to SAW this bird apart. Sure didn’t get too far with it. The sound of sawing the skin was scary alone.

Needless to say – it was a meatless – or should I say – chicken-less meal that day. A real disappointment.

No we didn’t starve – I have meat in the fridge and some turkey leftover from a previous meal that I was able to quickly cook for us to eat.

But as far as that chicken goes – I don’t know where the hell it came from! The thighs I made today were good – but that bird – scary thought of what it would have done to us if we ingested it. Although I don’t think we would have been able to bite into it. Never in my life did I ever encounter anything like that! Even the turkey cooked for Christmas in the movie National Lampoon’s Christmas Vacation was more tender than this thing.

**And – now to start on the Jolly Green Giant and his ho-ho-ho valley of veggies. I purchased a 10 pound bag of Russets – and I have only found 3 potatoes so far in the bag that were not rotten inside. They look good on the outside – and I was going to make baked potatoes the other day when I bought the bag (on Thursday) but something told me to cut them open and check them out. Yucky brown!

Oh well – is it just me or do you have problems with lousy produce as well?

And I won’t even ASK if anyone has ever encountered a chicken that could not be cooked and cut!

Recipe: My Original Don Corleone Sauce

|June 10, 2011|read comments (0)
Author: Mama's Kitchen

(small batch)

I've cut this down considerably to post here.

This is just a "basic" sauce that works well with anything.

To be used as you wish – with pasta, on pizza, for pot roast, in lasagna, etc. Mostly made with unpeeled fresh tomatoes, but canned ones can be used. Once it is cooked, you can pass it through the food mill or for a more rustic, juicy sauce with bits of tomato in it, try pureeing in your blender or food processor. The only time I peel fresh tomatoes is if they are bitter tasting or the skins are really tough.

In a Dutch oven or large sauce pot, drizzle in a bit of olive oil – about 5 tablespoons; heat. Drop in 5 – 6 garlic cloves, finely minced or coarsely chopped (your choice), a handful (about 12) fresh basil leaves, cut with kitchen shears, a good handful of chopped or minced onion (your choice), kosher or sea salt, and fresh ground black pepper to taste; cook for no longer than one minute.

Add 3 1/2 lbs. mixed ripe tomatoes (a good variety is nice), preferably peeled and cored (leave the seeds in), or if you prefer just use 2 28-ounce cans of tomatoes, drained. Break up tomatoes. Bring to a good boil (uncovered), cook, stirring often so as not to scorch or stick – sauce should thicken and be reduced by half.

Remove from heat, cover tightly and let stand for 15 minutes. Usually most Italians will pass the sauce through a food mill to remove the seeds and skins. I prefer to use the food processor.

Transfer to large bowl and cool in refrigerator. Will store for 2 days in fridge or after cooling completely, transfer to freezer containers or freezer bags, seal, label, date and freeze up to 3 months.

Recipe: Carbonara Sauce

|June 3, 2011|read comments (0)
Author: Mama's Kitchen

This is a wonderful sauce and goes really well over linguini or spaghetti!
Remember to use eggs that are not cracked! Serve with a green salad and crusty Italian bread!

And this one is very easy to make too!

2 whole eggs
2 egg yolks
1/2 cup grated Parmigiano-Reggiano
1/4 lb. pancetta diced fine
1 tablespoon olive oil
Salt and pepper to taste

While cooking your pasta according to package directions, combine whole eggs, egg yolks, and Parmigiano-Reggiano in small bowl; beat lightly; set aside.

Using a small, heavy skillet, and over medium heat, add olive oil to pan; add pancetta and cook until crisp – do not burn. Keep hot!

Drain cooked pasta, return to hot pasta pot and toss immediately with pancetta and egg mixture. The heat from the pasta and the pancetta will cook the egg to creamy custard like texture.

Recipe: Sauces

|June 3, 2011|read comments (0)
Author: Mama's Kitchen

I am a sauce person.

Just give me a huge pot of homemade spaghetti sauce, a loaf of fresh-baked Italian bread and leave me be.

Absolute and total heaven!

I've been like that all my life – and I don't plan on changing.

I'll even dip my pizza in additional sauce to satisfy by craving!

If anything ever happens – my IV is to be homemade spaghetti sauce – I have no blood – it's sauce. The blood bank could never use it – that's for sure! It's tomato-based!

And, of course, I will be sharing many sauce recipes here!

Recipe: Standard Recipe for White Sauce

|June 1, 2011|read comments (0)
Author: Mama's Kitchen

I don't believe in eating "dry" when a simple sauce can be added to turn a plain meal or dish into something that is so much better.

These sauces can be used on meats, cheeses, eggs, pasta dishes, casseroles, veggies – the list is endless.

Standard Recipe for White Sauce

•THIN: 1 T. flour 1 T. fat 1 c. milk 1/4 t. salt Dash pepper

•MEDIUM: 2 T. flour 2 T. fat 1 c. milk 1/4 t. salt Dash pepper

•THICK: 3 – 4 T. flour 3 – 4 T. fat 1 c. milk 1/2 t. salt Dash pepper

•1) Melt fat in double boiler.

•2. Add flour and seasonings. Mix to a smooth paste. Add liquid gradually, stirring to keep a smooth consistency.

•3. Simmer for 15 minutes. Stir well.

•1. Substitute cream for milk.
•2. Use 1/2 cream and 1/2 milk.
•3. Use 1/2 c. milk or cream and 1/2 meat, fish or vegetable stock.

•White Sauce Variations:
•CELERY SAUCE: 1 c. thinly sliced celery. Cook until tender in a very small amount of water. Rub through a very fine sieve and add to sauce. Add 1/2 t. celery salt and omit salt in basic recipe.

•CHEESE SAUCE: Add 1 c. grated mild cheese to hot sauce. Stir until melted.

•EGG SAUCE: Chop 2 hard-cooked eggs, not too fine. Add to white sauce with a dash of cayenne.

•MOCK HOLLANDAISE SAUCE: Just before serving add 2 egg yolks, 4 T. butter, a little at a time, and 1 T. lemon juice, dash paprika.

•PARSLEY SAUCE: Add 2 T. chopped parsley to 1 c. white sauce.

•CAPER SAUCE: Add 2 T. chopped capers to 1 c. white sauce.


|March 12, 2011|read comments (0)
Author: Mama's Kitchen

Why not save money and make your own Teriyaki Sauce? It will also be much healthier for your family than purchasing a commercial made bottle with all those additives in it!


Teriyaki Sauce Recipe #1
This recipe will yield about 1 1/2 cups:

1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons brown sugar, firmly packed
1-2 tablespoons honey
2 tablespoons cornstarch
1/4 cup cold water

Combine all but cornstarch and 1/4 cup water in a sauce pan and begin heating.
Combine cornstarch and cold water in small bowl to dissolve. Add to sauce in pan.
Heat until sauce thickens to desired thickness.

If it seems too thick, add a bit more water.
Cool completely and store in a tightly covered container in your refrigerator.


Teriyaki Sauce Recipe #2
This recipe yields about 3/4 cup

¼ cup vegetable oil
¼ cup soy sauce
2 tablespoons ketchup
1 tablespoon red wine vinegar
2 cloves garlic, finely minced
¼ teaspoon fresh ground black pepper

Combine all ingredients in a small bowl. Stir well. Store in tightly covered container in refrigerator.

Recipe: Authentic Buffalo Wings

|March 12, 2011|read comments (0)
Author: Mama's Kitchen

It's great living here – after all – it is the CHICKEN WING CAPITAL OF THE WORLD! And each year we have the annual Chicken Wing Festival. People come here from all over the world for this – and it is really something to experience!

Each year they order more wings and they still run out. This year they ordered 10,000 pounds of additional wings – the festival just ended so I can't wait to hear if they ran out again. It was a nice weekend weather-wise for them as well.

If you are planning on making wings at home at this time – be sure you stock up before the festival – you won't find them anywhere!


I first enjoyed THE AUTHENTIC BUFFALO CHICKEN WINGS back in the late 60's when I went to the Anchor Bar. I wasn't old enough to drink – we weren't drinking anyway – it was the wings we wanted. The place was jam-packed with everyone sucking their fingers and chomping on these mighty-tasty wings!


It seems that since then everyone wanted to jump on the bandwagon and become "the original" in the wing industry. Well I've got news for most of these losers – sometimes you just don't mess with a good thing. Some are down right NASTY and totally inedible in my book!

And these recipes that call for butter and hot sauce only – they just don't get it. I'm digging through my files and going through my cookbooks that I wrote – dang I've got so many – but I know I have the AUTHENTIC recipe and it is not the one I am posting now.

This recipe has been floating around the net and newspapers – it's probably the closest to the original recipe – but I know I have the truly authentic one in one of these books – which I will post as soon as I find it!

But I'll tell you this much – it's my honest opinion that their recipe is as closely guarded as the Colonel's Original KFC recipe! There's just something………(you know what I mean).


24 (about 4 pounds) chicken wings
Salt and freshly ground black pepper
4 cups vegetable oil
4 teaspoons butter
2 to 5 tablespoons hot pepper sauce or to taste
1 tablespoon white vinegar
Celery sticks

Cut off the tip of each chicken wing and discard it. Cut the wing in half (cutting at the joint) to make two pieces. Wash and dry the chicken wings (they need to be very dry to be fried crisp). Sprinkle with salt and pepper.

In a deep fryer or large pot, add vegetable oil and heat to 400 degrees F. or until the oil starts to pop and sizzle.

(Note: The oil should be able to cover the wings and still maintain the same temperature.) If using an electric fryer, set the temperature to 425 degrees F.

Add half of the chicken wings and cook 10 to 15 minutes or until golden and crisp, stirring occasionally. When done, remove from the hot oil and drain on paper towels (do not pile the wings in a bowl, because the fat will cool and congeal before it runs off). Repeat with remaining chicken wings.


In a large saucepan over medium heat, melt butter. Add hot sauce and vinegar; stir well and remove from heat immediately. Add drained chicken wings and mix together. Using tongs, take chicken wings out of sauce and let the excess sauce drain off.

Place the wings on a hot grill or in a 350 degree F. oven for 2 to 3 minutes to bake in the sauce. Serve with Blue Cheese Dressing and celery sticks.

Makes 4 to 6 servings.


For those that have never been to the Anchor Bar and enjoyed their Original Recipe – stay away from the recipes that call for Worcestershire sauce, molasses, egg, sugar, and Tabasco sauce – NOT in the original recipe. OMG – molasses on chicken wings is a mortal sin!

And when serving original buffalo-style chicken wings – it's BLEU CHEESE dressing you serve them with – NOT ranch dressing.
Always serve with celery sticks and carrot sticks as well.


Even though every pizza parlor sells wings – I wouldn't eat them in many of the places. That is how much difference there can be in flavor/taste.

Also – being such a huge football fan family – we enjoy wings as we play the role of armchair quarterbacks – all hollering at the players (like they can hear us) – as well as other goodies.

It seems that football and wings go together. Actually, around here – wings can go with anything and there are so many different ways to prepare them and sauce them. We enjoy them breaded, sauced, deep fried or baked – they are just a great snack.

Recipe: Move over Rachel Ray –

|February 24, 2011|read comments (0)
Author: Mama's Kitchen

Who said you can't make homemade sauce with noodles in less than 30 minutes?

And THREE ingredients to boot – plus the spices.  Don't hassle me because I said three ingredients – olive oil and spices should be staples in everyone's pantry.  It's just that as long as yo have a bag of egg noodles, a can of tomato paste, and some ground meat – you can whip this up in no time.


This is something that my mom would make when she was short on time and needed to feed us something filling and good. It's not our usual "pot of sauce/gravy" recipe – and it is so easy. A wonderful time-saver and leftovers re-heat very well! AND – if unexpected company came – we can feed them a great meal in no time! A wonderful addition to a meal as well.


Ground beef
Tomato paste
Egg noodles
and yes – the seasonings and olive oil.

Heat your skillet; while that is heating – fill your pasta pot with cold water and place over high heat; cover and bring to a boil.
The skillet is now hot; add your olive oil – depending on how much ground meat there is will depend on the amount of oil you use; heat your oil.

Place your ground beef/ground sirloin/ground chuck in your prepared skillet; season to taste with Kosher salt, fresh ground black pepper, garlic, onion powder, ground fennel, and parsley; cook until well-done, breaking up the meat. I had less than one pound of meat leftover from something else I had made – just enough for this dish.

Once well-cooked, add your tomato paste (which today was one 6-oz. can); add 1 1/2 cans of cold water; stir in; season with Kosher salt, fresh ground black pepper, garlic, parsley, basil, a bit of marjoram, a pinch of chili powder; mix well; reduce heat; cover and let simmer until the noodles are cooked. Tomato paste is a cooked product – no need to cook any longer than needed.

I washed my fresh head of lettuce and tomato; pat dry with paper towels and made a simple salad of lettuce and tomatoes, with olive oil, vinegar, Kosher salt, fresh ground black pepper.

By now the water is at a full rolling boil; add salt (be generous – it doesn't hurt) and wait for the water to return to a full rolling boil; add egg noodles and cook al dente.

Drain noodles and add to sauce pan; mix well.

I had a rye roll with mine today.It's so simple to make this dish. Very tasty, very filling, very fast!