Now that's a red sauce
Maybe you saw the much emailed NYT article
(reproduced version here
) on the hunt for grandma Zappa's old spaghetti sauce recipe. Well, Hub Blog and the Hub Blog Dad boldly tried the suggested recipe
this past weekend. Review: Mmmmm. ... FYI: We went with 2 pounds of all boneless pork in the sauce, cut up into chunks, figuring the meatballs provided enough beef for one meal. We were right. Mmmmm. ... FYI II: This is the next ambitious recipe
I'm going to try. For a full-fledged member of the Cult of the Crockpot, it looks good. ... FYI III: Proving I can give as well as take, I present my own favorite, simple recipe, via Cambridge Center for Adult Education: Mustard Tarragon Chicken. Ingredients: Boneless chicken cut into chunks (or just chicken tenderloins); one teaspoon of dried tarragon; two table spoons of olive oil; two teaspoons of good Dijon mustard (more to liking); 1/4 cup of white wine (ideally Pinot Grigio); salt and pepper; and 1/2 teaspoon of white wine- or apple-vinegar (optional). Mix together. Marinate if you wish. But not necessary. Put in baking dish and pop in 400 degree oven until done (20 minutes or so). Brown under broiler if you want. Serve with rice, spuds, salad, whatever. ... A friend tried this in a cast-iron skillet, browning the chicken first and then pouring the sauce on top, and said it was great. So be it! ...