MEATBALL SPAGHETTI WITH RED SAUCE

this recipe is from my grandmother.. who was a Greek and a great cook.. so it is a little different than the Italian version..
let's start..

meatballs:
16 oz. extra lean ground beef(96/4)
1 large onion (grated!!)
1 cup of bead crumb
1/2 cup of water
1/4 cup of parsley(chopped)
black pepper,salt
1/4 cup flour
2 cups vegetable oil(to deep fry)
red sauce:
4-5 fresh tomatoes(peeled and grated)
2-3 cloves garlic(minced)
1 tbsp olive oil
1 tbsp tomato paste
1 tbsp grape vinegar
1/2 cup water
1 tsp white sugar
1/2 cup mushroom(sliced) it's optional.. i had some  from yesterday so used it
salt, pepper,oregano
spaghetti:
1 pack spaghetti
water
2 tbsp salt
1 tbsp olive oil
1 tbsp butter
DIRECTION
meatballs:
in a bowl mix  ground beef, onion,breadcrumbs,water,parsley,salt an pepper
roll up  medium sized balls
lightly flour the meatbalss
Heat 2 cups oil in a large non-stick skillet over medium-high heat
add the meatballs,brown on all side
transfer to a plate with a slotted spoon.
red sauce:
heat oil in a sauce pan  cook garlic and mushroom until soft
add tomatoes,tomato paste,vinegar,sugar,salt and cook for 5 minutes.
add water ,cover, and simmer until cooked through, about 15-20 minutes
add  meatballs, black pepper and oregano  cook for 5 minutes
spaghetti:
Meanwhile, in a large pot bring the water in a boil .
add oil and salt
cook spaghetti according to package direction until al dente. Drain; return to pot. stir with butter
serve meatballs and red sauce on top
accompany it with a glass of SYRAH


ENJOY

listen to some PEARL JAM

SPICEY SHRIMP AND MUSHROOM CASSEROLE

one of the best way to eat shrimp..  very yummy

INGREDIENTS

1 pack raw , peeled shrimp

3-4 cloves of garlic (minced)

10 oz. fresh white mushroom(1/2 inch slices)

1 Anaheim pepper(chopped)

1 jalapeno pepper(chopped)

1/4 cup olive oil

1/2 cup of water

2-3 tomatoes (diced)

1 cup of mozzarella  cheese (grated)

salt ,black pepper, dry oregano leaves

DIRECTIONS

heat oil in a broad pot. 

cook garlic and peppers

add mushroom cook for 5 minutes

add tomato cook for 5-8 minutes until tomato is cooked

stir in shrimps and add water

add salt , black pepper and oregano leaves

cook for 3 minutes

divide it into individual oven safe soup bowls or put the whole stew in a big dish 

bake at 350 °F 15-20 minutes

after 20 minutes cover each with grated mozzarella cheese and bake until golden brown

sprinkle with parsley

serve with rice

don't forget to drink glass of zinfandel =)

ENJOY 

listen to some PORTISHEAD

TORTELLINI ROBERT CON POLLO

this is an amazing recipe from Robert.. he is a wonderful person and he cooks wonderful also.. it is the perfect dish for your dutch oven.. if you have one.. if not you can use your skillet .
let's start...

INGREDIENTS

2 chicken breast(cubed)
1 cup mushroom(sliced)
2 tbsp butter
1 onion( chopped)
half cup dry sherry
1/4 cup soy sauce
2 packages of your favorite tortellini
1 and 1/2 cups heavy cream
1/4 cup water
2 tbsp flower
black pepper
salt
3-4 leaves basil
grated parmesan cheese
DIRECTIONS

lightly flour the chicken
cook in butter till it's lightly brown
pull out chicken add onions and mushroom in butter
add the sherry once boiling add heavy cream
put chicken and tortellini
add soy sauce,black pepper and salt
simmer for an hour on low heat
sprinkle with basil leaves and parmesan
accompany it with a glass of BRAZIN =)

ENJOY


P:S: thank you Robert



listen to some RADIOHEAD