Lemon, Garlic, and Basil Alfredo

 

 Ingredients

2 Lemons

3 heaping tablespoons of garlic

2 tablespoons of olive oil

1 cup of freshly grated parmesan cheese  (don’t use jarred or pre-grated; it can stiffen up and become hard).

3 tablespoons of OLP Pizza Shake (Dried Basil, Dried Oregano, Garlic Powder, Salt, Pepper, sugar, and Parmesan & Romano Cheese)

1 quart of Heavy Cream

1 ½ tablespoons of sugar.

1 heaping teaspoon of salt

1/2 teaspoon of black pepper.

10-12 basil leaves sliced

 

Directions

Zest 1 whole lemon and set aside.

Squeeze 2 lemons ensuring there is no pulp and set aside.

Heat Olive Oil and add the garlic to a large sauté pan with the flame half way between medium and high heat.

Stir with a rubber spatula until slightly browned

Add the lemon zest.   Stir in for 1 minute

Add the quart of heavy cream, salt, pepper, and basil.

Reduce for 8 minutes constantly stirring and wiping down the sides of the pan.

Ensure the mixture does not boil over.  It will begin to bubble hard within 3-4 minutes; either work quickly or turn your heat down slightly.

Add the OLP Pizza Shake, sugar, lemon juice and continue to stir and reduce for another 5 minutes.

Add the freshly grated parmesan cheese and continue to reduce and stir for another 5 minutes.

 

The mixture should be quite viscous and easily stick to a piece of pasta or a spoon.

 

Serve as an Alfredo on pasta or as the sauce with Chicken Piccata.

 

 

 

Panic: The Untold Story of the 2008 Financial Crisis | Full VICE Special...

President George W. Bush lost me as a fan with the invasion of Iraq.



Not only did he gain in back with the financial crisis, over the years, I began to absolutely love the man.  He surrounded himself with extremely intelligent people and made decisions based on expert advice, debate, recommendations, etc.  even when it went against popular opinion.   In addition to that, he hung around long enough to advise President Obama on crisis and what would work and what would not.



Thank you Presidents Bush and Obama and your staffs for having all of our backs.   Thank you to Vice News and HBO for making this free!

Americanized Irish Pub Beef Stew

Americanized Irish Pub Beef Stew

I had a similar dish at Claddagh  in downtown Columbus around 2007.   I came home and tried to replicate it;  it took a few tries...   This is my version which will serve about 6 adults and a small amount of left overs.

Chicken Broth
I should note I add chicken broth, not beef broth;  my chicken broth is from smoked whole chickens and it adds some of the wonderful flavor.  I smoke 1-2 of them in 4" 1/2 chafing pans with a home made hog rub and yard bird seasoning .  I typically get about 16-20 oz of broth per pan that I save store in Red Solo Cups (wrapped in sandwich bags and rubber banned) in the freezer for dishes like this.
Alternative to smoked broth
If you don't have yummy smoked chicken broth, consider adding the following to your store bought chicken broth:
2 teaspoons of garlic powder, 1 teaspoon of onion powder, 1/2 celery salt, 1/2 teaspoon of black pepper, 2 teaspoons of Lawry's Seasoned Salt, 1 teaspoon of sugar, 1-2 bullion cubes or teaspoon of chicken base, and about 8-10 drops of Colgin Liquid Smoke

You will need:

    3 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
    1/2 cup of all purpose flour
    2-3 teaspoons of salt (more to taste)
    Pepper to taste
    1/2 cup olive oil
    5 large garlic cloves, minced
    1 large onion sliced thin and chopped.
    2 cups chicken stock or broth. 
    1 cup of Guinness or other dark smokey robust beer.  I use "Rail Dog Smoked Black Lager" from   Thirsty Dog Brewing Co. in Cleveland.
    1 cup of hearty red wine.  I used Ménage à Trois Decadance.
    1 28oz. can of diced tomatoes juice and all
    1 tablespoon sugar or to taste
    2 teaspoons of dried thyme or 1 table spoon of fresh thyme.
    2 tablespoon French's Worcestershire sauce
    1  3.5 oz jar of non-pareil capers (brine and all); I use Private Selection Capers.
    4 large stalks of celery cleaned, peeled, and sliced to preference.
    3 cups 1/2-inch pieces peeled carrots (about 5 lare carrots)
    4 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 8 cups)
    1  16oz jar of cocktail onions (and about 3/4 a cup of the juice);  I use Mezzetta's Cocktail Onions.
    2 cups of water.
    2 1/4 cups of frozen peas
    

Note:  the beef will cook down, so don't worry about the 1 and 1/2 inch size being too big!

• Heat olive oil in a large saute pan.

• Lightly flour the 3 lbs of meat

• Add floured beef to the olive oil

• Salt and pepper to taste (about 1 tsp of salt and 1/2 teaspoon of pepper.

• Saute the beef in the olive until beef begins to brown (about 6 minutes) flipping the beef on all sides.

• Add 1/2 of the wine, minced Garlic and sliced onions to the beef mixture saute for 5 minutes.

• Add the rest of the wine, scraping the pan of the tasty remnants.

• Preheat the oven to 425 F.

• Place the beef mixture in a large dutch oven.

• Add the diced tomatoes(and its juice), Capers, Worcestershire sauce, thyme, bay leaves, and stir

• Add the chicken stock and stir.

• Bring the mixture up to a boil and then reduce the heat to a simmer, cook uncovered until the liquids start to thicken, about 15 to 20 minutes.  Stir often scraping the sides with a wooden spatula.

• This is a really good time to check for taste and season.  If you don't have yummy smoked chicken broth or have not modified your store bought broth, then I would consider adding additional seasonings... pepper, onion powder, garlic powder, and Lawry's season salt.  

• Cover the dutch oven and place in the oven at 425F for 1 hour.

• Pull from the oven.

•  Add the water, potatoes, celery, carrots, jar of cocktail onions and 3/4 of onion juice and stir.   Scrape the the cooked juices off of the sides of the pan with a wooden spatula.

Scrape the sides of your dutch oven with a wooden spatula. 

• Cover the dutch oven again.

• Place back in the oven for about 1 hour and 15 minutes or until carrots and potatoes are cooked.

• Pull the dutch oven out, remove and discard the bay leaves, and add the frozen peas and mix. 

• Place back in the oven for 5 more minutes covered.

Serve with King's Hawaiian Dinner Rolls

 

American Tree Pesto

In the first year of moving away from home to go to college, I found that cooking pasta was an inexpensive and wonderful meal that would sometimes last for 2-3 days.  My mom, my sister Gert, and Gert's mother-in-law Angela Mastroberti taught me to make several sauces.   I experimented heavily with Alfredo's, Red Sauce, and Pesto's thanks to their generous and patient guidance.  I remember calling them from Columbus sometimes 2 or 3 times before I figured out what I was doing.

While in college, I played quite a bit with a pesto recipe.  I use pecans, walnuts, and almonds.  I call it American Tree Pesto because the Pecan and Walnut trees were growing wild across this great nation for millennium before any newcomers arrived.

Pesto is an uncooked sauce, typically made in a blender or pewter bowl.  I prefer the blender because it fine grinds the basil and nuts allowing the flavors to mesh so nicely.

Today, I have it on hand in the refrigerator nearly ALL of the time.  I use it on Angel hair pasta, as a dip with bread, and as a sandwich spread  (try it with Smoked Turkey, lettuce, tomatoes and peppers.. this is my son Tommy's favorite sub).  This pesto will last for a few weeks in a well sealed container in the refrigerator.

American Tree Pesto

1 Cup of a Olive Oil  ( do not use vegetable oil)
1 Cup of fresh basil (I usually use more)
1/3 Cup of Pecans  ( Note: Store pecans, walnuts, and almonds in freezer bags in the freezer.)
1/3 Cup of Walnuts  ( no need to thaw before using).
1/3 Cup of Almonds 
1/2 cup of grated Parmesan  ( I ALWAYS have a wedge of Private Selection Parm in my fridge).
1/3 cup of water
2 large cloves of garlic or 3 smaller ones.
Salt to taste (you won't need a lot, the parm has plenty of it)
Pepper (to taste).
1 1/2 tablespoons of sugar

Pour the olive oil, pecans, walnuts, and almonds in a blender and blend.  It won't take long, so blend for about 30 seconds.  I usually like mine a little more course.  With a rubber spatula, scrape the insides of the blender.  Add the garlic, basil, Parmesan cheese, and water.  Blend for 30-45 seconds.  Add sugar, salt and pepper to taste.  I usually add about a half a teaspoon of salt and pepper.

Please NOTE:  Do not add the garlic to the olive oil before adding nuts or even with the nuts.  Add after the nuts have been blended.   The garlic will add an overpowering flavor to the olive oil.

Pour or toss with a nice hot al dente angel hair pasta and enjoy!

Pumpkin Carving...

Here are some of our some of the pumpkins that we have carved over the last 5 years...

The one above was my favorite... especially with the huge flame inside.

Pictures of St. Charles Prepatory School

Our son Tom attends St. Charles Preparatory School here in Columbus.   I am very proud to know he is there and getting an outstanding education.   Since much of my family lives out of town, I figured it would be nice to share some photos of this great institution for them to see.

Pictures of St. Charles Prepatory School in Columbus