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mattmountz94
08-09-2016, 07:24 PM
Started yesterday by making some homemade tomato sauce
Tomatoes
Carrot
Onion
Celery
Salt
Italian seasoning
Burgundy
Butter
Oil
Green pepper
Garlic
http://i12.photobucket.com/albums/a221/mattmountz94/5545231D-CFF9-4679-BEB6-AD05092B047C_zpsairfygir.jpg (http://s12.photobucket.com/user/mattmountz94/media/5545231D-CFF9-4679-BEB6-AD05092B047C_zpsairfygir.jpg.html)
Boiled some water and dropped the tomatoes in for a minute and then peeled them
http://i12.photobucket.com/albums/a221/mattmountz94/E0986514-7133-480A-B2AC-996DDBDE6C6F_zpsz5uhmmqg.jpg (http://s12.photobucket.com/user/mattmountz94/media/E0986514-7133-480A-B2AC-996DDBDE6C6F_zpsz5uhmmqg.jpg.html)
Melted butter and oil and sautéed the veggies until soft
http://i12.photobucket.com/albums/a221/mattmountz94/F240D28A-EA0A-4AE0-B0D5-A41408DB5E4D_zpsxol2vbxe.jpg (http://s12.photobucket.com/user/mattmountz94/media/F240D28A-EA0A-4AE0-B0D5-A41408DB5E4D_zpsxol2vbxe.jpg.html)
Then dumped in the puréed tomatoes, salt, seasoning and the burgundy. Let that simmer for 4hrs
http://i12.photobucket.com/albums/a221/mattmountz94/175B0CB8-1C1F-4B29-81F8-C1C55B1B7055_zpsuxtrachh.jpg (http://s12.photobucket.com/user/mattmountz94/media/175B0CB8-1C1F-4B29-81F8-C1C55B1B7055_zpsuxtrachh.jpg.html)
When that was done I made some veggie lasagna.
http://i12.photobucket.com/albums/a221/mattmountz94/C68E9A79-B565-47C3-A208-9BA56585D3CC_zpscmui1bwo.jpg (http://s12.photobucket.com/user/mattmountz94/media/C68E9A79-B565-47C3-A208-9BA56585D3CC_zpscmui1bwo.jpg.html)
Most of the veggies were from my garden
http://i12.photobucket.com/albums/a221/mattmountz94/D570B620-0F3F-4354-98D0-99B8FBAF76F7_zpsuhj4s2jp.jpg (http://s12.photobucket.com/user/mattmountz94/media/D570B620-0F3F-4354-98D0-99B8FBAF76F7_zpsuhj4s2jp.jpg.html)
I layered the eggplant, zucchini, mushrooms, onions, spinach ricotta, and some ground turkey. Also mixed in my nice fresh sauce. Looked and smelled delicious. Today I warmed that up in oven
http://i12.photobucket.com/albums/a221/mattmountz94/A8764171-BB97-47F6-8251-A25D2EF3F65D_zpsvfhvhaoj.jpg (http://s12.photobucket.com/user/mattmountz94/media/A8764171-BB97-47F6-8251-A25D2EF3F65D_zpsvfhvhaoj.jpg.html)
Then made some chicken parm. Pretty basic. Used Panko as I was out of breadcrumbs.
http://i12.photobucket.com/albums/a221/mattmountz94/BDB8C29D-E501-451C-AE62-7DF6EC2FFFEB_zps63ratj4i.jpg (http://s12.photobucket.com/user/mattmountz94/media/BDB8C29D-E501-451C-AE62-7DF6EC2FFFEB_zps63ratj4i.jpg.html)
http://i12.photobucket.com/albums/a221/mattmountz94/4A843942-1964-454A-8B68-3EC669EAD7E6_zpskanx0to2.jpg (http://s12.photobucket.com/user/mattmountz94/media/4A843942-1964-454A-8B68-3EC669EAD7E6_zpskanx0to2.jpg.html)
Since I had everything out I made a fried green tomato
http://i12.photobucket.com/albums/a221/mattmountz94/50F3EF9C-55E7-4C99-A081-959C19904356_zpsamxrqw0e.jpg (http://s12.photobucket.com/user/mattmountz94/media/50F3EF9C-55E7-4C99-A081-959C19904356_zpsamxrqw0e.jpg.html)
Damn. That was a lot of work. My fingers hurt from typing all this. Finally plating
http://i12.photobucket.com/albums/a221/mattmountz94/ED8BAB17-E08B-45EB-84A3-3E9DF888B6F4_zpsewuezkrt.jpg (http://s12.photobucket.com/user/mattmountz94/media/ED8BAB17-E08B-45EB-84A3-3E9DF888B6F4_zpsewuezkrt.jpg.html)
http://i12.photobucket.com/albums/a221/mattmountz94/04041A62-D058-4BF2-9F48-6E4F62446B55_zpsfqnxebj3.jpg (http://s12.photobucket.com/user/mattmountz94/media/04041A62-D058-4BF2-9F48-6E4F62446B55_zpsfqnxebj3.jpg.html)
http://i12.photobucket.com/albums/a221/mattmountz94/ACEB6FD6-B8CB-4AF6-9F72-00EE07A81FCE_zpswb3rzqop.jpg (http://s12.photobucket.com/user/mattmountz94/media/ACEB6FD6-B8CB-4AF6-9F72-00EE07A81FCE_zpswb3rzqop.jpg.html)
Darn good! Let me tell you. Sauce was awesome and so was everything else. Puts most Italian restaurants to shame. And I did all while watching my 7month old crawl all over. Now what to do with my peppers??
http://i12.photobucket.com/albums/a221/mattmountz94/8BF7A242-8BC9-44CE-A801-943C8DBF07F0_zpsfqzpbp2i.jpg (http://s12.photobucket.com/user/mattmountz94/media/8BF7A242-8BC9-44CE-A801-943C8DBF07F0_zpsfqzpbp2i.jpg.html)

Big-Joe
08-09-2016, 07:40 PM
That looks outrageously good matt!!!! Lots of work but all worth it when its done. You killed it!!!

Groundhog66
08-09-2016, 07:42 PM
Looks great!

Imagine how much tastier it would have been, if you actually cooked it outside.:heh:

Bigr314
08-09-2016, 07:42 PM
Pretty darn amazing.

IamMadMan
08-09-2016, 08:14 PM
WOW!!!!! What a meal....

kennyd0118
08-09-2016, 08:41 PM
For the peppers? Pepper jelly!
Amazing with soft cheese and crackers or served with pork.
Your mix of peppers looks perfect.

1 1/2 cups cider vinegar
6 1/2 cups sugar
2 3/4 cups hot peppers ( I finely chop them in my food processor after removing the seeds)
1 1/2 pouches Certo Pectin (I usually double the recipe and use 3 full pouches)

-Boils the vinegar and sugar for at least 1 minute stirring constantly
- Add peppers and 1 Tbl spoon of butter. Boil again for at least 1 minute stirring constantly
-Stir in pectin and bring to a rolling boil for 1 more minute.

Pour into clean 4oz jars.

Use gloves when working with the peppers. It only took me about 3 batches to learn this lesson!

KevinJ
08-09-2016, 08:43 PM
Money shot :hungry:

http://i12.photobucket.com/albums/a221/mattmountz94/ED8BAB17-E08B-45EB-84A3-3E9DF888B6F4_zpsewuezkrt.jpg

mattmountz94
08-09-2016, 08:44 PM
For the peppers? Pepper jelly!
Amazing with soft cheese and crackers or served with pork.
Your mix of peppers looks perfect.

1 1/2 cups cider vinegar
6 1/2 cups sugar
2 3/4 cups hot peppers ( I finely chop them in my food processor after removing the seeds)
1 1/2 pouches Certo Pectin (I usually double the recipe and use 3 full pouches)

-Boils the vinegar and sugar for at least 1 minute stirring constantly
- Add peppers and 1 Tbl spoon of butter. Boil again for at least 1 minute stirring constantly
-Stir in pectin and bring to a rolling boil for 1 more minute.

Pour into clean 4oz jars.

Use gloves when working with the peppers. It only took me about 3 batches to learn this lesson!

Thanks! I made pepper jelly before but was disappointed in the heat level. I will try again as I just ran out. Is that 2 3/4 cup of peppers after they ran through the food processor?

Moose
08-09-2016, 08:45 PM
http://i980.photobucket.com/albums/ae286/Pashn8one/BBQ%20Brethren%20TD%20and%20%20Stuff/MooseLikes_zps5f21f484.jpg

kennyd0118
08-09-2016, 08:53 PM
Thanks! I made pepper jelly before but was disappointed in the heat level. I will try again as I just ran out. Is that 2 3/4 cup of peppers after they ran through the food processor?

Yes. After the food processor. Don't puree them just small pieces. I pulse in small batches to get what I want.
You can use a knife if you are feeling ambitious. :-D

blazinfire
08-09-2016, 08:58 PM
OH yeah that looks delicious!!

cowgirl
08-09-2016, 09:46 PM
Yum Matt! Great use of those garden veggies! Thanks for posting and for giving me ideas, looks delicious!

Stingerhook
08-09-2016, 09:49 PM
Fantastic cook Matt.

jeffturnerjr
08-09-2016, 11:54 PM
Thumbs up for everything in this post!

Norm
08-09-2016, 11:58 PM
Amazing cook Matt!

Nothing better than cooking what you grow.

mattmountz94
08-10-2016, 06:22 AM
Thanks everyone! Just ate some leftovers for breakfast. Yummy

Titch
08-10-2016, 06:40 AM
Awesome, looks delicious.
Now make some pepper pickles:becky:

DanB
08-10-2016, 07:54 AM
Nice meal Set a plate for me!!
DanB

Enrico Brandizzi
08-10-2016, 09:48 AM
Great looking cook, Matt.

tonyjohnson619
08-10-2016, 02:21 PM
Awesome looking meal you got there!!!

RolandJT
08-10-2016, 02:31 PM
Smoke the peppers and store them covered in peanut oil--will keep well past after you've used em up in recipes

BillN
08-10-2016, 06:47 PM
Not only did you do an amazing cook the the fresh veggies put it over the top.

StanDaMan79
08-11-2016, 02:03 AM
Food looks amazing. We cold pack our excess fresh peppers like yours, our family had been doing it that way for 50 years. I use Qt jars, 1 tbls of sea salt, as many fresh garlic cloves as you like; I crush them a the flat side of knife. pack tightly with peppers, then top jar to overflow with white vinegar. Sticky lid, ring, turn upside down for 2-3 weeks, done.

of course, sanitize your jars, keep the sticky lids is hot water prior to drying and using them. Cleanliness is next to Godliness, lol.

Sometimes I do some, with a table spoon or 2 of dried Italian herbs, and a bit of olive oil. Nice change up.

White wax in a pint jar.

http://i192.photobucket.com/albums/z100/skhardwoods/Barrel%20101/fd62929b-0f71-4650-803c-8507da26adee_zpsc2884cc5.jpg

ssv3
08-11-2016, 07:44 AM
Good stuff to say the least. :thumb:

Decoy205
08-11-2016, 08:30 AM
Looks great! I like the veggie lasagne may have to give that a shot.

Al Czervik
08-11-2016, 08:34 AM
http://i12.photobucket.com/albums/a221/mattmountz94/ACEB6FD6-B8CB-4AF6-9F72-00EE07A81FCE_zpswb3rzqop.jpg

Mighty fine work MM94... :hungry:

Slideguy01
08-11-2016, 12:27 PM
That hit all of my favs right there!

Love the pepper ideas too. Can't beat having your own peppers in any form in the dead of winter. May seem like a hassle to do it but set yourself up for it and time will fly.

mattmountz94
08-11-2016, 08:36 PM
Thanks guys! I will be doing all of these pepper ideas as that is about a third of the peppers I have! Pretty easy since I have all the canning stuff already