Text 23007, 78 rader
Skriven 2015-01-17 14:20:12 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Pasta was:Burgers
=========================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Oh, and founder Phil Romano ditched them in 1988 to found Romano's
 DD> Macaroni Grill.  Bv)=  I think the Macaroni Grill deal is still a going
 DD> thing.

 DS> We sort of like Macaroni Grill, although not nearly as well as
 DS> Carrabas. They have (or had the last time we were there six months ago)
 DS> a pork shank dish that I quite like.  Gail likes their chicken parm --
 DS> but detests their spaghetti.  In her words -- not from the part of
 DS> Italy that we like.  We often have spaghetti at home, usually angel
 DS> hair. Theirs was thick noodles with a sauce that did nothing for it nor
 DS> the bland meatballs that came with.

I've only been to one Macaroni Grill - there aren't any in my normal range of
travels. I had the Penne Rustica (I think that was its name) which had shrimp,
chicken and ham (prosciutto?) in sort of a Parmesan cheese sauce. I liked it
pretty well.

I make my own meatballs - as I seldom find a restaurant meatball - or a
store-bought meatball that I like. Meatballs is dead easy to do, freeze well,
and can be quite delightful.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's Meatballs
 Categories: Five, Pork, Breads, Cheese
      Yield: 2 1/2 pounds
 
      2 lb Bulk Italian sausage; mild
           - or hot, your choice
      1 lb Bulk Italian Sausage
           +=AND=+
      1 lb Ground chuck-grade beef
      1 c  Fresh breadcrumbs
    3/4 c  Fine grated Parmesan cheese
           Olive oil
 
  In a large bowl, mix all ingredients except olive oil by
  hand, using a light touch. Take a portion of meat in hand,
  and roll between palms to form a ball that is firm packed
  but not compressed. Repeat, making each meatball about 1
  inch in diameter.
  
  In a large, heavy pot heat olive oil over medium-high heat.
  When it shimmers, add meatballs in batches. Do not crowd.
  Brown well on bottoms before turning, or meatballs will
  break apart. Continue cooking until browned all over.
  
  Remove meatballs to a plate as each batch is finished. Let
  meatballs cool slightly; cover and refrigerate or freeze
  until needed.
  
  Yields: About 60 one-inch meatballs or 30 two-inch (for
          use in spaghetti & meatballs.
  
  Dave's Notes: Make your fresh breadcrumbs from any
  nearly stale bread you have around the kitchen - except
  rye (because of the caraway). Use your food processor to
  get the texture you want. For this recipe a medium grind
  seems to work best.
  
  You can use any Parmesan cheese you like. The stuff from
  the pre-grated cans works here. You can also use
  mixtures of Parmesan with other cheeses. I use a store
  brand Parmesan, Romano and Asiago blend to good effect.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM



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