recipes
Grandma Scarito's Meatballs
Ingredients
- 1.5 lbs pork loin
- 2 lbs beef sirloin
- 1/2 lb veal or pork belly
- 1 minced onion
- 3 tbsp minced garlic
- 1.5 cups grated parmesan cheese
- 4 eggs
- 2 tbsp salt
- 1 tsp pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup parsley
- 3 tbsp basil
- 5 oz Italian bread, cubed
- 1.5 cups milk
Instructions
- Start by sweating down onions and garlic with a little bit of salt, pepper and olive oil, then cool down a bit,
- Dice up the bread and soak in the milk.
- Grind up the meat mixture add salt, pepper, cheese, eggs, basil, parsley, cooled onions and garlic.
- Add the bread but make sure to squeeze out the milk from the bread before adding.
- Mix everything together gently do not over mix keep it light and fluffy.
- Grab about 1 oz and flatten it and sear it in a pan on each side so you can taste and check for seasonings.
- Once happy with the seasonings ball up in your preferred size and sear all the way around in a pan with a touch of oil.
- Add to the pot of sauce to finish cooking and flavor the sauce. At least 25 to 30 minutes.
Italian Sausage
Ingredients
- 2 tbsp fennel seeds
- 1.5 tsp coriander seeds
- 1.5 tbsp red pepper flakes
- 3 tbsp kosher salt
- 2 tbsp Hot Hungarian Paprika
- 1.5 tbsp sugar
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1.5 tsp pepper
- 3 tbsp red wine vinegar
- 2 tbsp minced garlic
- 4 lbs pork shoulder
Instructions
- Toast fennel, crushed red pepper and coriander seeds, once cooled chop with your knife or use spice grinder,
- Cut all meat in strips to fit your grinder then add all ingredients and mix well with your hands.
- Let it sit in the fridge for at least 1 hour to marinate, or over night for better flavor.
- Grind with medium course grinder attachment,
- Form a small patty the size of a 50 cent piece.
- Sear in a pan, check for seasoning.
Grandma Scarito's Red Sauce
Ingredients
- 2 cans 14oz Cento - San Marzano Tomato
- 2 cans 14oz Cento - Crushed Tomatoes
- 3 tbsp tomato paste
- 2 medium sized onion, minced
- 10 garlic cloves
- 3 tbsp parsley, minced
- 3 tbsp extra virgin olive oil
- 6 tbsp salt
- 3 tbsp pepper
Instructions
- Start with sweating onions and garlic in the oil till soft.
- Add tomato paste, salt, and pepper. Cook for another few minutes then add all cans of tomatoes squeeze/crush the whole peeled then continue to cook on med low for 45 min to an hour.
- Check for seasoning then add basil and parsley for the last 10 min of cook time.
- Optional: If San Marzano tomatoes are unavailable, add a touch of sugar.
Dog Treats
Ingredients
- 2 cups sweet potato
- 8 strips bacon (keep the bacon fat!)
- 4 cups oat flour (bread or wheat flour works too)
- 1/2 cup Quaker instant oats
- 1 egg
Instructions
- Peel, then puree sweet potato
- Cook 8 or 9 strips of bacon, rendered down, mince and let cool.
- Add bacon (w/ bacon fat), flour, oats and egg.
- Knead, roll out, use your preferred cookie cutter to cut out all the shapes. Dough should be about 1/4" thick.
- Spread out on sheet tray. Bake at 375 for 15 minutes, then flip and bake for 15 more minutes.
BBQ Sauce
chef steve's classic sweet and tangy style sauce that can be adapted to any style you can create.
Ingredients
- 2.5 cups ketchup
- 2 cups brown sugar
- .5 cups dark molasses
- .25 cups pinapple juice
- .25 cups apple cider
- 2 Tbls Worcestershire sauce
- 5 tsp ground mustard
- 5 tsp smoked paprika
- 2 tsp granulated garlic
- .5 tsp cayenne
- 4 tsp salt
- 3 tsp pepper
Instructions
- Add all ingredients to small pot and bring to a bubble, then let cool
Sunday Gravy
Grandma Scarito's sunday sauce w/ roasted pork neckbones, sausage,and beef.
Equipment
- 1 sauce pot
Ingredients
- 4 lbs pork neckbones
- 4 lbs italian sausage
- 1 lbs ground beef
- 12 lbs whole peeled tomato can
- 48 oz tomato paste
- 2 whole white onion minced
- 4 whole carrots minced
- 4 tbls garlic minced
- 1½ cups red wine
- 2 tbls oregano
- 4 whole bay leaves
- 5 tbls salt season to taste
- 1½ tbls pepper
- 1 cup fresh parsley
- ½ cup fresh basil
Instructions
- Start by roasting neckbones in the oven at 400° 30 to 45 min
- sweat down carrots, onions, and garlic w/ evoo
- then add ground italian sausage and brown
- then add ground beef and brown
- add the roasted neckbones and scrape all the bits from the tray into the sauce as well
- de-glaze with red wine
- add whole peeled tomatoes and squeeze with your hand to break them up a bit
- add tomato paste
- add oregano, salt, pepper and bay leaves
- make sure all neckbones are covered if you have to add a bit of water add as needed to cover, then let the sauce simmer for about 5 hours or until the bones seperate from the meat. Discard all bones then add fresh herbs right at the end.
Carrot Cake Cinnamon Rolls
Ingredients
Dough
- 1 cup milk
- 3 carrots
- 2/3 cup sugar
- 2 eggs
- 1/2 cup melted butter
- 1.5 tsp salt
- 5.5 cups flour
- 2 packs yeast
- 1/2 cup cream
Cinnamon Butter
- 1.5 cups soft butter
- 1.5 cups brown sugar
- 3 tbsp cinnamon
- 3 tbsp Creme Delish
- 1 pinch nutmeg, ground ginger and ground cloves
Frosting
- 1/4 cup soft butter
- 16 oz soft cream cheese
- 8 oz mascarpone cheese
- 1 cup powdered sugar
- 1 tsp vanilla
- 2 splashes milk
Instructions
Dough
- Mix flour, salt, yeast, sugar, blend carrots with milk in a blender or food processor to make carrot milk, then add milk to dry mix, then add butter, then add eggs 1 at a time. Mix for 8 minutes then let rest/proof for 35 min.
Cinnamon Butter
- Reserve enough to put a dollop on top of each roll after you add them to the cast iron pan.
Assembly
- Once dough is done rollout to a big square then spread on cinnamon butter and roll up into a log, I cut 6 big rolls and put them in a greased cast iron pan, then add the 1/2 cup cream on top of each roll and a little bit of the cinnamon butter bake at 375 for 30 to 35 minutes