Monthly Archives: October 2015

A Great Find On Our Last Road Trip, Miners Mix XXX-Garlic Seasoning & Rub

If you are one of my followers, then you may have noticed that I have been absent, that’s because my husband and I took off on another road trip out to California to visit with my Mother.

My Mom likes to go on field trips, and on this occasion we all went to Bravo Farms in Traver.  What a quaint place!

After we had our fill of fun and BBQ Tri-Tip Sandwiches for lunch, we sauntered into the shop and I found this:

I remembered a post not long back by PoTP on Miners Mix and I had to try one of their varieties.  The XXX-Garlic Seasoning & Rub is a winner!  I gave a New York Strip Steak as well as some Baby Dutch Yellow Potatoes a health shake, along with a splash of Olive Oil and off to the grill we went.  Well, to be honest the taters got roasted in the oven.

New York Strip Steak & Taters with Miners Mix XXX-Garlic

We got ourselves a home run with this one.  Next time, I’ll try the Miners Mix XXX-Garlic Seasoning & Rub on some chicken for the grill, MMM.

Homemade Marinara

I don’t think I’ve ever talked about making your own Red Sauce before.  As a young bride from Hawaii, I made Tomato Sauce the way that everyone did, except my husband’s family.  So I had to learn how to make American-Italian dishes by trial and error; it took a while, but I got it.

sauce

Auntie Doni’s Marinara

(2) 28 oz. cans Whole Italian Plum Tomatoes (I use San Marzano tomatoes)

1 C. Onion, minced

1 Tbsp. Olive Oil

2 Tbsp. Tomato paste

2 Tbsp. dried Oregano

1 Tbsp. dried Basil

¼ C. fresh Flat Leaf Parsley, chopped

½ Tbsp. Garlic, minced

¼ C. grated Parmesan Cheese

S & P to taste

Hand crush the tomatoes in a large bowl (or use a stick blender).  In a large pot, heat the oil over medium-high heat.  Sauté the onions until they are light golden; add the garlic for sauté until fragrant.  Add the tomato paste and stir vigorously for about 30 seconds; add the dried herbs and also stir vigorously for another 30 seconds.  Carefully pour in the crushed tomatoes and scrape up any bits on the bottom of the pot.  The parsley and cheese go in the pot next, stir and cover partially to simmer slowly for about an hour.  Give it a taste, is there a slight sour note?  Stir in a pinch of sugar, that will fix that.

*Tip: if you have all of your ingredients measured out on to paper plates or any other dish that you prefer, things will move along much more smoothly.  The French call this Mise En Place, “putting in place”.

*Tip #2: Maybe you can see that I have my Tomato Paste in a small zip top bag.  Rather than spend alot of money on paste-in-a-tub, I buy those small cans and portion them out into baggies and freeze them.

sear some boneless country pork ribs

If you’d like to add any meats to your sauce to make what some folks call Sunday Gravy, after the parsley and cheese are mixed into the pot, add, oh I don’t know, how about these nicely seared Boneless Country Pork Ribs, MMM!  This will take your Marinara up a notch.

Homemade Meatballs in mass

Meatballs are an excellent choice too.  Maybe spice it up with some Red Pepper Flakes.  Anything that your household likes.  Marinara is a stepping stone to many, many other Italian dishes.  Recipes are someone else’s idea, take them and make them your own.

Enjoy!