Jul 6, 2010
Posted by Mr. Matera on Jul 6, 2010 in Main Dish | 0 comments
Ok, I know this is going to sound crazy, but I have have been trying to learn how to make a good pizza dough for a long time. The simplest dough seemed imposable to me. It would not rise, it would not come together, it was sticky, it was icky. No matter what it was it surely was not dough. Then came this great recipe. I hope you guys give it a go. It is easy to make and taste great too.
Makes 1 pound of dough
Total time: 1 3/4 hour
Ingredients:
1 teaspoon sugar
1 packet (1/4 ounce) active dry yeast
2 teaspoons, extra virgin olive oi, plus more for bowl & brushing
course salt and ground pepper
2 1/4 cup all-purpose flour, plus more for work surface
Directions:
1. Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
2. Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; bursh lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place unitl dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
3. Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. (To store, refrigerate dough pieces, covered up to 2 days, or freeze up to 1 month). Let rest 15 minutes before using.
Jul 1, 2010
Posted by Mr. Matera on Jul 1, 2010 in Main Dish | 0 comments
This is a fabulous recipe that is simply wonderful. The Salsa verde is wonderful over these excellent tacos. Give them a try. It was not hard to make and it was a great addition into our rotation.
Ingredients:
Serves 4
1 bunch fresh cilantro (roots and thick stems removed)
4 tablespoons fresh lime juice (from 2 limes)
3 tablespoons olive oil
Coarse salt and ground pepper
1/2 bunch radishes (about 4 ounces), trimmed, halved, and thinly sliced
3 scallions, thinly sliced
1/2 jalapeno chile (ribs and seeds removed, for less heat), minced
1 1/2 pounds skinless tilapia fillets (about 4)
1/2 teaspoon ground coriander
12 corn tortillas (6 inches each)
Directions:
Heat broiler, with rack set 4 inches from heat. In a blender, combine cilantro, 2 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water; season with salt and pepper. Blend until pureed. Set salsa aside.
In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, scallions, and jalapeno; season with salt and pepper. Set radish salad aside.
Place tilapia on a rimmed baking sheet; season with coriander, salt, and pepper. Broil until opaque throughout, 4 to 5 minutes; break up into chunks.
Meanwhile, using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side (or wrap stacked tortillas in damp paper towels, and microwave on high until warm and soft, about 1 minute). To assemble, fill tortillas with fish and radish salad; top with salsa verde and fold.
Jul 1, 2010
Posted by Mr. Matera on Jul 1, 2010 in Main Dish | 0 comments
This is Rome’s most famous pasta sauce. It originated in a town just outside Rome called Amatrice.
This makes about a 1 quart: Serves 4 over a pound of pasta as a main course. This sauce goes well with perfect with bucatini, perciatelli, or spaghetti.
Ingredients:
2 Tbls olive oil
6 ounces pancetta or slab bacon, diced
1 yellow onion, finely chopped
2 garlic cloves, minced
Pinch of dried crushed red pepper flakes
1 (28oz) can tomato puree
1/2 tsp sea salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
1/2 cup grated Pecorino Romano cheese
Directions:
In a large, heavy skillet heat the oil over medium flame. Add the pancetta and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about another 5 minutes. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds.
Stir in the tomato puree and 1/2 teaspoon each of salt and pepper. Simmer, uncovered, over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Stir in the cheese. Season with more salt and pepper to taste.
The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.
Jul 1, 2010
Posted by Mr. Matera on Jul 1, 2010 in Uncategorized | 0 comments
We learned about this one over at our friends house. It was so delisous. The leftovers were wonderful too. This is a great recipe that is easy to make and has a great reward when done. Give it a try.
Ingredients:
2 pounds boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 1/2-inch pieces
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried oregano (preferably Mexican)
1/2 large onion, cut into 4 pieces
1 avocado, halved, pitted, sliced
Fresh cilantro sprigs
Corn tortillas
Salsa
Directions:
- Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.
- Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork; transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas and tomatillo salsa.
Jul 1, 2010
Posted by Mr. Matera on Jul 1, 2010 in Sides | 0 comments
This was a great side with are meet tacos that were wonderful at Hannah and Matt’s. We will be making this one a lot. Thanks much for your recipes.
Ingredients:
2 dried ancho chiles,* stemmed
2 cups boiling water
1 medium onion, chopped
1 garlic clove, peeled
2 teaspoons cumin seeds
1 teaspoon salt
2 tablespoons olive oil
2 15-ounce cans pinto beans, rinsed, drained (Or you can use dried beans for this)
1 1/2 cups low-salt chicken broth
2 bay leaves
1/4 teaspoon ground black pepper
Directions:
- Place chiles in bowl. Pour 2 cups boiling water over. Let soak until chiles are soft, about 20 minutes. Strain, reserving 1/2 cup soaking liquid. Seed chiles; place in processor. Add onion, garlic, cumin, 1 teaspoon salt, and 1/2 cup soaking liquid; puree. DO AHEAD: Can be made 2 days ahead. Cover; chill.
- Heat oil in large pot over medium-high heat. Add chile puree; stir until slightly thickened, about 4 minutes. Add beans, broth, bay leaves, and 1/4 teaspoon pepper. Bring to boil. Reduce heat; simmer 10 minutes. Season with salt and pepper.
* Available at many supermarkets and at specialty foods stores and Latin markets.
