Monday, March 9, 2015

Rigatoni Pie!

Today I want to share with you a recipe for a great dish which I have now prepared twice after seeing it on the website Tablespoon. The one I saw was posted by Bev Cooks and after reading her recipe I knew I had to try this out.
My version of this soon to be classic dish has as few ingredients as I could get away with. All totaled all you will be needing are five ingredients.
One thing that you will need to cook this dish is a spring form pan, like the one you bake a cheesecake in.
I’d like to present to you...

Rigatoni Pie

Ingredients I Used: Feel free to use what you like.
1 Pound Ground Pork
1 28 OZ Can Crushed Tomatoes
1 TBS Tango Spice Rome Is Burning.
1 Pound Rigatoni / I used the No. 24 size
1 Pound Mozzarella Cheese /  shredded

Brown up the ground sausage, breaking it up into small pieces as you go. Pork will not have a lot of left over liquid, but drain off any that you find.
To sausage add the crushed tomatoes and the Rome Is Burning. Heat that on low for a while, no need to get it too hot, you just want to get all the flavors well combined.
While the sauce is heating on low in another pot boil some well salted water and cook the Rigatoni until al dente.
Here is the fun part, after draining the pasta place them on end in the springform pan. All the holes pointing up. This is a bit tedious, and helps if you hold the pan at a sharp angle.
Once the pan is full of pasta, spoon the sauce on top, swirling the sauce as you go to get some of the meat and sauce to go down into the pasta.
When you have spread the sauce on the pasta place the pan on a baling sheet to catch any escaping sauce and put it on the middle rack of a 400 degree oven. Bake for 15 minutes.
Remove the pan from the oven, spread on as much shredded Mozzarella as you like, and sprinkle some more Rome Is Burning on top.
Place back in the over, bake for an additional 15 minutes, or longer if you would like more browning on the cheese.
When done, place the Rigatoni Pie on a cooling rack for at least fifteen minutes.
Run a spatula around the edge, then unclasp the springform, slightly turn it as you lift.
Viola! A very nice presentation and a wonderful tasting dish.
When you decide to make this dish, please let me know how awesome yours turn out.

As Always, Thank You For Reading!

Here are a re few pics of the action.

Rigatoni All Stacked & Ready

Add The Sauce!

Pour On A Little More Rome Is Burning!

Smooth It Out!

After The First Baking!

Add Some Cheese!

Just A Little More Rome Is Burning!

Fresh Out Of The Oven!

Out Of The Springform Pan!

Pasta, Saucy & Cheesy Greatness!

Sunday, March 8, 2015

Pulled Pork Lasagna Roll Ups!

One of the best things about about having more pulled pork that you can eat in one meal are all the great recipes you can whip up with the left overs!
Our last cook on the Cabinet Smoker was a couple of pork butts, and we got the biggest butts we could find cuz I can’t lie, I like big butts.
Yesterday we had some company and as usually happens we all ended up in the kitchen to roll up some goodies.
Here is what went down

Pulled Pork Lasagna Roll Ups!

In the morning two pounds of pulled pork which was smoked with our one Twist & Shout was placed in a crock pot with a jar of Chi-Chi’s verde salsa, one diced yellow onion 1/4 cup Tullamore D.E.W. and a TBS of Tango Verde.
These ingredients got to know each other over the next two hours on low heat.
While that was bubbling along, we sliced up some Kerrygold cheeses. Three of their signature cheese were on the cutting board today. Blarney Castle, Dubliner, and Reserve Cheddar.
On strips of al dente the porkwas spread into a nice, thick layer then a slice of each type of cheese was added.
Roll these goodies up and place into a baking dish which has a layer of Hatch Green Enchilada Sauce on the bottom.
Pour a little more Enchilada Sauce on top then place into a 350 degree over for 25 minutes.
Remove the dish from the oven, sprinkle with parmesan cheese, place back into the oven for 10 minutes.
Take the dish out, let stand for 10 minutes then dig in!

As Always, Thank You For Reading!

Here’s a few pics!

The Usual Suspects!

Salsa & Pork - Nice!

Rolled & Ready!

Here Is One For A Neighbor!

Ready To Chow!

Sunday, March 1, 2015

Tango Spice Midnight Rib Meat Gravy!

Today was a day to start off with a rib sticking hot breakfast to ward off the cold. Another weekend of cold weather and there is more snow on the way this afternoon.
Two weeks ago the Shirley Pit was smoking away with a few racks of ribs, both spares and baby backs. As always, when the smoker is rolling along we toss on enough to insure some tasty left overs are going to be stocking up the freezer.
Here is how we used one rack of the Midnight Espresso spares we smoked! The rack was wrapped after it was done and allowed to cool enough to pull all the meat off. The boneless meat was then vacuum packed and placed in the freezer for future use.
What was on the breakfast menu was Biscuits & Gravy - Tango Style!
I made the Tango Rib Meat gravy last night, let it cool then placed it in the refrigerater overnight. The meaty goodness was reheated it up this morning. Gravy is one of those magic foods which always tastes better then next day.

Tango’s Midnight Rib Meat Gravy!

1 lb Midnight Rib Meat / chopped fine / ground pork size-ish
2 TBS Bacon Fat
2 TBS Butter
1/3 Cup Flour
1/2 Cup Beer
1 Cup Heavy Cream
1 tsp Tango Spice Gravy Blend**
3 Cups Milk

Place rib meat and bacon fat in a heavy bottom sauce pan over medium heat, saute for 5 minutes as the meat is coated.
Add the butter, stir until melted, then add the flour and keep stirring until it is well incorporated.
Pour in the beer and stir until it gets to a paste-like consistency.
Add the heavy cream stir it all together.
Add 1 tsp of the Tango Gravy Blend**
Start adding the milk, a cup at a time, while stirring until it gets to the thickness you like.
This was served over homemade Southwest Fresca Biscuits - recipe for that soon!

**Tango Spice Gravy Blend
All Dried Spices
1 tsp Fennel Seed
1 tsp Celery Seed
1 tsp Oregano
1 tsp Cracked Rosemary
1 tsp Thyme
1 tsp Granulated Garlic
Place all in a food mill and process until almost powdered.

As Always, Thank You For Reading!

Here’s a few more pics!

Midnight Rib Meat & Bacon Fat!

Added Butter!

Toss In Some Flour!

Pour In Your Beer!

Stir It All Up!

Midnight Rib Meat + Beer = Yum!

Add Cream & Milk

Gravy Spice Added!

Biscuits Are Done!

Time For Breakfast!