(Serves 4-6)
2 TBSP EVOO
1 pound sweet Italian Sausage (Bulk, or removed from casing)
1 Medium onion, diced fine
2 TBSP minced garlic
1/2 cup dry red wine (Cabernet, Merlot, Chianti)
1 Bell Pepper, diced coarse
4 Romana tomatoes, chopped coarse- reserving juice.
1 15oz can Contadina tomato sauce
1 TBSP Thyme
1 TBSP Basil
1/2 c Heavy whipping cream
1/4 c aged parmesan, shredded
Salt
Pepper
2 pounds fresh spinach fettuccine, cooked
Heat a large lidded frying pan or Saucier, heat olive oil on high heat until hazy (not smoking) and brown the sausage. Add the garlic and onion and continue sauteing until the onion is translucent. De-glaze with the wine. Add peppers and tomatoes, Basil and Thyme and cook, covered, until tomatoes soften (about 5 minutes). Add reserved juice and tomato sauce. Correct flavor with salt and pepper. Simmer uncovered 15 minutes over low heat, stirring occasionally. Add heavy cream and combine thoroughly. Remove from heat. Correct seasoning with salt and pepper to taste.
Serve over cooked spinach fettuccini, add parmesan and toss.
Enjoy!
Newbius
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Tuesday, September 13, 2011
Monday, September 5, 2011
Home again
Arrived home and have unpacked the car. Lots of guns to clean, maybe some pictures to post later. Thank you Breda, Heath, and Amanda for everything. NorthCoast II is in the bag. I hope to be able to play again next year
Thursday, August 18, 2011
Stocking up...
I just turned 8 pounds of beef round into 4 pounds of shredded barbecue for sandwiches, and 4 pounds of spicy beef for tacos and burritos. Packaged into 1 pound portions and vac-packed in FoodSaver bags for freezing.
Beef is relatively cheap right now (easier/cheaper to slaughter than to feed...), so I am taking advantage while I can. The really nice thing about storing it this way is you can toss it into a pot of boiling water (like when camping), cut the top, and serve directly from the bag.
How are your preps going?
Newbius
Beef is relatively cheap right now (easier/cheaper to slaughter than to feed...), so I am taking advantage while I can. The really nice thing about storing it this way is you can toss it into a pot of boiling water (like when camping), cut the top, and serve directly from the bag.
How are your preps going?
Newbius
Sunday, August 14, 2011
Fresh Tortillas
Made some yesterday from scratch. MUCH better than pre-made from the store. I think I might have to get a tortilla press...
Thursday, June 16, 2011
Opportunities in disappointment
Every now and then, you will get a wake-up call that forces you to re-evaluate your commitment to your dreams. I got one today. My prospective business partner, who was working a contract job to build up the seed money to start the pizza restaurant, has had a setback. It seems like the job he got hired for was a little bit of smoke-and-mirrors...
Ah, well.
For me, this is a gut-check. "Do I really want this?" The answer is still "yes". So, I will press on. I will continue to refine the processes, and the recipes, until the product is right. I will also continue to build up the name recognition locally by hosting more parties and maybe doing a little catering. In the mean-time, I wish my future partner all the best. When the time is right, then we will move forward. Not before, and not at-risk. And most assuredly without outside financing. I will not be beholden to any bank.
The timing has to be right. I am in no hurry. Instead of causing worry, this little disappointment has been a blessing in disguise. It has allowed me the time to be introspective about what I want and how I intend to bring it to fruition. For now, I will wait patiently and work at what I know.
I need to learn patience anyway.
Pax,
Newbius
Ah, well.
For me, this is a gut-check. "Do I really want this?" The answer is still "yes". So, I will press on. I will continue to refine the processes, and the recipes, until the product is right. I will also continue to build up the name recognition locally by hosting more parties and maybe doing a little catering. In the mean-time, I wish my future partner all the best. When the time is right, then we will move forward. Not before, and not at-risk. And most assuredly without outside financing. I will not be beholden to any bank.
The timing has to be right. I am in no hurry. Instead of causing worry, this little disappointment has been a blessing in disguise. It has allowed me the time to be introspective about what I want and how I intend to bring it to fruition. For now, I will wait patiently and work at what I know.
I need to learn patience anyway.
Pax,
Newbius
Tuesday, May 24, 2011
Blogger-versary
Three years ago I put my first post out there for any and all to see. It wasn't much, but it was my mission statement for what I wanted to do here. I did not know at the time that this would turn into anything. It was (and is) intended as an outlet for me to say what I feel needs to be said, without breaking televisions, or alienating my family, or scaring the pets.
Since then, I have met the most wonderful group of people-the "gun-blogger" community-through interaction on this blog. You people are amazing. I am proud to call many of you my friends.
For all who have stopped in over the past three years; for all those who have linked to this page; and for all those who have added their wisdom and insight through comments: THANK YOU.
Pax,
Newbius
Since then, I have met the most wonderful group of people-the "gun-blogger" community-through interaction on this blog. You people are amazing. I am proud to call many of you my friends.
For all who have stopped in over the past three years; for all those who have linked to this page; and for all those who have added their wisdom and insight through comments: THANK YOU.
Pax,
Newbius
Sunday, December 26, 2010
Light posting fare here
Only because the Holidays are the time that I spend entertaining family (and a few friends). So instead of reading fare, I get to do eating fare.
This week will have a pizza party for the college friends, all homemade from scratch. The recipes are posted elsewhere on the blog (tags: pizza, more pizza) and are very tasty.
This Saturday, I host an annual family party for the relatives on the East Coast. The past many years the menu has consisted of roasted prime rib, a scampi-style shrimp of my own recipe, and numerous side dishes. All of this served with good wine and loving fellowship.
This year, I am planning to mix it up slightly. Instead of the traditional baked potatoes, I will do a twice-baked version as well as a pan of Au gratin Potatoes Alfredo. And, instead of prime rib, I will be doing a couple of whole Tenderloin roasts (Chateubriand), one wrapped in bacon, one plain.
I post this only because I have not ever done a whole tenderloin before...(yes, I am living dangerously). I have researched many recipes-including Alton Brown's slow-roasted version-coming to the conclusion that there is no 'right' way to roast one, but that it is easy to do incorrectly-no matter the method. Any pointers my readers have (Brigid?) would be welcomed.
I hope you all had a merry Christmas. I pray that we will all have an amazing new year. Stay safe.
Pax,
Newbius
This week will have a pizza party for the college friends, all homemade from scratch. The recipes are posted elsewhere on the blog (tags: pizza, more pizza) and are very tasty.
This Saturday, I host an annual family party for the relatives on the East Coast. The past many years the menu has consisted of roasted prime rib, a scampi-style shrimp of my own recipe, and numerous side dishes. All of this served with good wine and loving fellowship.
This year, I am planning to mix it up slightly. Instead of the traditional baked potatoes, I will do a twice-baked version as well as a pan of Au gratin Potatoes Alfredo. And, instead of prime rib, I will be doing a couple of whole Tenderloin roasts (Chateubriand), one wrapped in bacon, one plain.
I post this only because I have not ever done a whole tenderloin before...(yes, I am living dangerously). I have researched many recipes-including Alton Brown's slow-roasted version-coming to the conclusion that there is no 'right' way to roast one, but that it is easy to do incorrectly-no matter the method. Any pointers my readers have (Brigid?) would be welcomed.
I hope you all had a merry Christmas. I pray that we will all have an amazing new year. Stay safe.
Pax,
Newbius
Sunday, December 19, 2010
Restaurant Recommendation
Texas de Brazil Churrascaria in Fairfax, VA (the website has music, turn your speakers down before clicking). This place has beautiful decor and a lively atmosphere. The food is amazing. This is not a place to go to if you are a vegetarian. (If God didn't want us to eat animals, he wouldn't have made them so tasty!)
The format is pretty simple...get seated, understand the explanation about your red/green chip in front of you, and try not to load up on the salad bar. One price covers all you can eat of salad and MEAT (~$50/per person); and drinks, dessert, tax, and gratuities are extra.
Place your drink order and go get a plate at the salad bar (try the Lobster Bisque!). Leave some room when you do because when you turn your chip from red to green, a swarm of young men with long spears full of roasted meats will descend upon you as if you haven't had a meal in weeks. :)
I flipped my chip over, and the guy with the perfectly-roasted leg of lamb shows up and carves a slice, followed in rapid succession by the bacon-wrapped filet mignon, the garlic-roasted top sirloin, the chicken parmesan, the pork parmesan, the brazilian sausage, the plain filet mignon (!!), and the flank steak. I had to turn my chip back to red because of all the attention.
Pace yourself here. As long as you can find room in your stomach for more food, it will be brought to you. Late in the meal, a skewer of perfectly-cooked lamb chops made the rounds, but I was too full-having just finished my (mumble) filet mignon. One of my table mates did get a lamb chop though, and her contented purring told me all I needed to know about it.
All of the meat is salt-crusted prior to spit-roasting to a perfect medium-rare. You can request no-salt, and can also requestovercooking medium, medium-well or well-done. With the quantities you can eat here, the price for the meal is quite reasonable.
I highly recommend this restaurant. Maybe we can do a blogger dinner here in the spring? I will definitely be going back there again.
Pax,
Newbius
The format is pretty simple...get seated, understand the explanation about your red/green chip in front of you, and try not to load up on the salad bar. One price covers all you can eat of salad and MEAT (~$50/per person); and drinks, dessert, tax, and gratuities are extra.
Place your drink order and go get a plate at the salad bar (try the Lobster Bisque!). Leave some room when you do because when you turn your chip from red to green, a swarm of young men with long spears full of roasted meats will descend upon you as if you haven't had a meal in weeks. :)
I flipped my chip over, and the guy with the perfectly-roasted leg of lamb shows up and carves a slice, followed in rapid succession by the bacon-wrapped filet mignon, the garlic-roasted top sirloin, the chicken parmesan, the pork parmesan, the brazilian sausage, the plain filet mignon (!!), and the flank steak. I had to turn my chip back to red because of all the attention.
Pace yourself here. As long as you can find room in your stomach for more food, it will be brought to you. Late in the meal, a skewer of perfectly-cooked lamb chops made the rounds, but I was too full-having just finished my (mumble) filet mignon. One of my table mates did get a lamb chop though, and her contented purring told me all I needed to know about it.
All of the meat is salt-crusted prior to spit-roasting to a perfect medium-rare. You can request no-salt, and can also request
I highly recommend this restaurant. Maybe we can do a blogger dinner here in the spring? I will definitely be going back there again.
Pax,
Newbius
Monday, November 29, 2010
Fast, but is it food?
Mrs. Newbius and I arrived home safely last night. My thanks to all of the people who supported us this past week. I treasure all of you.
A couple of observations are in order. First, fast food isn't. Some of it is food, but is not fast. Some of it is fast, but barely qualifies as food. Some of it is neither. While blasting across the country twice this past week, I got to sample a lot of fast food. The things that really stand out in my mind are these:
McDonald's is consistent. A burger, breakfast sandwich, or cup of coffee tastes exactly the same in Dickson, Tennessee as it does in St. George, Utah. They are a known quantity, no surprises. Not great, but consistent. A solid 4 out of 10 on the fast-food scale.
Sonic is inconsistent. Where they are good, they are above average. Where they are not, they are not. The Sonic in Oklahoma City was above average. This store rates a 5.5 out of 10.
Wendy's does the double-patty cheeseburger better than most, and they are pretty good nationally. I had forgotten how good they are, and the Wendy's in Parachute, Colorado was very good but a bit pricey. The produce was fresh and the meat was very flavorful. This store rates a 6 out of 10.
The regional chains generally do better than the national ones do in terms of taste. The three that stand out are: Five Guys (East coast), Steak and Shake (Midwest), and In-N-Out (West coast). In my experience, they rank (worst-to-first) Steak and Shake (7/10), Five Guys (8/10), and In-N-Out (9/10). There are no losers in this bunch. All of these chains rank far above the national chains in terms of taste and quality (although Five Guys doesn't do drive-through). You can take me to a Steak and Shake for a milkshake any time. They are very good there, and the one in Topeka was worth the stop.
Five Guys does fresh meat patties and hand-cut fries, and the few I have been to are pretty good. The finished product is at times inconsistent, but is mostly good most of the time. They are not quite as polished as some chains, and the one by my house has at times needed a more thorough cleaning. If you want a good fast-food burger and one of these is nearby, go there.
What can I say about In-N-Out? Everybody should go there at least once in their life. Fresh (never frozen) meat, locally sourced. Fresh produce on the burgers. French fries that are made from honest-to-goodness potatoes cleaned and cut right there in the store. Reasonable prices, outstanding flavor. Their slogan is "Quality you can taste", and they mean it. I went to the one in Anaheim Hills, and it was great.
Double-double with both raw and grilled onions, French Fries, and a lemonade. Well worth the drive, all 2700 miles of it. :)
Pax,
Newbius
(Note to the FTC: I paid for these burgers with my own cash, and sometimes with indigestion-thanks McDonald's. I have received only food value for this post...)
A couple of observations are in order. First, fast food isn't. Some of it is food, but is not fast. Some of it is fast, but barely qualifies as food. Some of it is neither. While blasting across the country twice this past week, I got to sample a lot of fast food. The things that really stand out in my mind are these:
McDonald's is consistent. A burger, breakfast sandwich, or cup of coffee tastes exactly the same in Dickson, Tennessee as it does in St. George, Utah. They are a known quantity, no surprises. Not great, but consistent. A solid 4 out of 10 on the fast-food scale.
Sonic is inconsistent. Where they are good, they are above average. Where they are not, they are not. The Sonic in Oklahoma City was above average. This store rates a 5.5 out of 10.
Wendy's does the double-patty cheeseburger better than most, and they are pretty good nationally. I had forgotten how good they are, and the Wendy's in Parachute, Colorado was very good but a bit pricey. The produce was fresh and the meat was very flavorful. This store rates a 6 out of 10.
The regional chains generally do better than the national ones do in terms of taste. The three that stand out are: Five Guys (East coast), Steak and Shake (Midwest), and In-N-Out (West coast). In my experience, they rank (worst-to-first) Steak and Shake (7/10), Five Guys (8/10), and In-N-Out (9/10). There are no losers in this bunch. All of these chains rank far above the national chains in terms of taste and quality (although Five Guys doesn't do drive-through). You can take me to a Steak and Shake for a milkshake any time. They are very good there, and the one in Topeka was worth the stop.
Five Guys does fresh meat patties and hand-cut fries, and the few I have been to are pretty good. The finished product is at times inconsistent, but is mostly good most of the time. They are not quite as polished as some chains, and the one by my house has at times needed a more thorough cleaning. If you want a good fast-food burger and one of these is nearby, go there.
What can I say about In-N-Out? Everybody should go there at least once in their life. Fresh (never frozen) meat, locally sourced. Fresh produce on the burgers. French fries that are made from honest-to-goodness potatoes cleaned and cut right there in the store. Reasonable prices, outstanding flavor. Their slogan is "Quality you can taste", and they mean it. I went to the one in Anaheim Hills, and it was great.
Pax,
Newbius
(Note to the FTC: I paid for these burgers with my own cash, and sometimes with indigestion-thanks McDonald's. I have received only food value for this post...)
Sunday, October 3, 2010
A Good Weekend
Friday: Did homemade pizza for the kids and their friends. Played some games. Had good conversation. Good food, good music, good times.
Saturday: Had a relaxing morning doing minor repairs on the car, then board games followed by dinner out for my daughter. Got a surprise visit from a very special friend of my son's.
Sunday: Church service, then more games with the kids. Prepped some frozen pizzas for college, and then taught an adult class at church. Got the kids sent back to college with clean clothes and some homemade goodies.
Now? Just chilling with a Cuervo Gold on the rocks, snuggled with my honey.
This was a very good weekend.
I hope yours was, as well. :)
Pax,
Newbius
Saturday: Had a relaxing morning doing minor repairs on the car, then board games followed by dinner out for my daughter. Got a surprise visit from a very special friend of my son's.
Sunday: Church service, then more games with the kids. Prepped some frozen pizzas for college, and then taught an adult class at church. Got the kids sent back to college with clean clothes and some homemade goodies.
Now? Just chilling with a Cuervo Gold on the rocks, snuggled with my honey.
This was a very good weekend.
I hope yours was, as well. :)
Pax,
Newbius
Tuesday, January 12, 2010
Ingredients
Use quality ingredients, and the likelihood of your dish tasting good improves, even with marginal technique. Use poor ingredients, and even with the best techniques, your results will be marginal.
Hmmm...I have good beef, good wine, carrots, mushrooms, onions, and bacon. What to make???
Maybe a variation on the theme...
Pax,
Newbius
Hmmm...I have good beef, good wine, carrots, mushrooms, onions, and bacon. What to make???
Maybe a variation on the theme...
Pax,
Newbius
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