Ruth Haffly wrote to Dave Drum <=-
This was my first ever round tuit recipe (and what it became):
Title: Baked Fish Parmigiana
Categories: Five, Seafood, Cheese, Sauces
Yield: 4 Servings
Title: Dave's Fish Parmesan
Categories: Seafood, Cheese, Sauces, Mushrooms
Yield: 8 Servings
2 lb Fish filets or steaks
26 oz Jar Onofrio's Basilico sauce
- or Marinara sauce *
Salt & fresh black pepper
1 lb Mozzarella or Provolone;
- sliced or shredded
1 lb Crimini/Swiss Brown button
- mushrooms, cleaned, sliced
- reserving 8 buttons
Fresh grated or shaved
- Parmesan cheese
8 tb Butter; melted
Adapted from a NYT Cookbook recipe and served many times
from Dirty Dave's Kitchen.
Interesting twists on it. I'd probably use home made marinara, just because that's what I usually have on hand or can easily make.
This was my first ever round tuit recipe (and what it became):
Title: Baked Fish Parmigiana
Categories: Five, Seafood, Cheese, Sauces
Yield: 4 Servings
Title: Dave's Fish Parmesan
Categories: Seafood, Cheese, Sauces, Mushrooms
Yield: 8 Servings
Interesting twists on it. I'd probably use home made marinara, just because that's what I usually have on hand or can easily make.
Onofrio's is made by a guy I know who runs a local bar & grill/public house called "The Track Shack" located (oddly enough) next to the C&A/ GM&O/ICG/Union Pacific/Amtrack railroad tracks that bisect my city.
Onofrio was his uncle - and it's Onofrio's recipe(s) in the jar(s).
And it's better than I can do on my own. Not to mention a LOT less trouble.
Oddly, whenever I mention this dish I get "Eeeewwwww. Fish with
tomato? No thank you very much". Not least from our late moderator.
But, y'know, whenever I make it there are *never* any leftovers. Wgich
is good since I don't think it would re-heat well.
Ruth Haffly wrote to Dave Drum <=-
Interesting twists on it. I'd probably use home made marinara, just because that's what I usually have on hand or can easily make.
Onofrio's is made by a guy I know who runs a local bar & grill/public house called "The Track Shack" located (oddly enough) next to the C&A/ GM&O/ICG/Union Pacific/Amtrack railroad tracks that bisect my city.
Onofrio was his uncle - and it's Onofrio's recipe(s) in the jar(s).
And it's better than I can do on my own. Not to mention a LOT less trouble.
Steve's mom gave me a simple marinara recipe when we first got married.
I can make it up in quantity and freeze or can it to have it available fast, but it makes up so easy that I usually do it from scratch. Extra stores well in the fridge--reheat to a boil & turn down to low for a
bit when you want to use it again.
Oddly, whenever I mention this dish I get "Eeeewwwww. Fish with
tomato? No thank you very much". Not least from our late moderator.
But, y'know, whenever I make it there are *never* any leftovers. Wgich
is good since I don't think it would re-heat well.
I know, sometimes the concept sounds bad but the real product is so
much better.
Onofrio was his uncle - and it's Onofrio's recipe(s) in the jar(s).
And it's better than I can do on my own. Not to mention a LOT less trouble.
Steve's mom gave me a simple marinara recipe when we first got married.
I can make it up in quantity and freeze or can it to have it available fast, but it makes up so easy that I usually do it from scratch. Extra stores well in the fridge--reheat to a boil & turn down to low for a
bit when you want to use it again.
If my kitchen was better laid out/more roomy I'd probably do stuff
like that. For now, it's much more convenient to pop a top.
Oddly, whenever I mention this dish I get "Eeeewwwww. Fish with
tomato? No thank you very much". Not least from our late moderator.
But, y'know, whenever I make it there are *never* any leftovers. Wgich
is good since I don't think it would re-heat well.
I know, sometimes the concept sounds bad but the real product is so
much better.
That works the other way, too. The idea sounds like dyn-o-mite. But
the actuality is a candidate for scraping straight into the bin.
Ruth Haffly wrote to Dave Drum <=-
Onofrio was his uncle - and it's Onofrio's recipe(s) in the jar(s).
And it's better than I can do on my own. Not to mention a LOT less trouble.
Steve's mom gave me a simple marinara recipe when we first got married.
I can make it up in quantity and freeze or can it to have it available fast, but it makes up so easy that I usually do it from scratch. Extra stores well in the fridge--reheat to a boil & turn down to low for a
bit when you want to use it again.
If my kitchen was better laid out/more roomy I'd probably do stuff
like that. For now, it's much more convenient to pop a top.
I understand but I've also yet to find a jarred sauce that we like.
If my kitchen was better laid out/more roomy I'd probably do stuff
like that. For now, it's much more convenient to pop a top.
I understand but I've also yet to find a jarred sauce that we like.
I know the words to that song. Even RAO'S (which is the second-best) a sauce much more widely available than Onofrio's needs a bit of
"tarting up" for me. But, I've a well-stocked spice rack and the jar-fillers have done all the drudgery work for me. Bv)=
Ruth Haffly wrote to Dave Drum <=-
I know the words to that song. Even RAO'S (which is the second-best) a sauce much more widely available than Onofrio's needs a bit of
"tarting up" for me. But, I've a well-stocked spice rack and the jar-fillers have done all the drudgery work for me. Bv)=
We will buy jarred sauce sometimes while on the road with the camper,
and yes, I carry the spices for doctoring it up. Steve also bought them when he was TDY or in Korea but also added extra spicing to them. Other than that, they're scarce as hen's teeth in our pantry.
I know the words to that song. Even RAO'S (which is the second-best) a
We will buy jarred sauce sometimes while on the road with the camper,
and yes, I carry the spices for doctoring it up. Steve also bought them when he was TDY or in Korea but also added extra spicing to them. Other than that, they're scarce as hen's teeth in our pantry.
They're scare in my pantry, too. I pick up a jug or two of what's "on sale" down the store when I need/want/desire to use some. They're just short cuts, after all.
This is very close to what I do:
Title: Shortcut Bolognese Sauce
Categories: Vegetable, Beef, Herbs, Chilies, Pork
Yield: 8 servings
Ruth Haffly wrote to Dave Drum <=-
They're scare in my pantry, too. I pick up a jug or two of what's "on sale" down the store when I need/want/desire to use some. They're just short cuts, after all.
This is very close to what I do:
Title: Shortcut Bolognese Sauce
Categories: Vegetable, Beef, Herbs, Chilies, Pork
Yield: 8 servings
I usually do a basic marinara--one can paste (6 or 12 oz), 3 cans
water, one can tomato sauce (8 or 16 oz), one can water, about 1/2 tablespoon each of dried oregano, basil, parsley and garlic (or triple
in fresh herbs), 1 teaspoon black pepper, 1/2 teaspoon salt. Mix well, bring to boil, turn to simmer and cook for about 3 hours, stirring occaisionally. Meat balls are usually made to go with it.
I usually do a basic marinara--one can paste (6 or 12 oz), 3 cans
water, one can tomato sauce (8 or 16 oz), one can water, about 1/2 tablespoon each of dried oregano, basil, parsley and garlic (or triple
in fresh herbs), 1 teaspoon black pepper, 1/2 teaspoon salt. Mix well, bring to boil, turn to simmer and cook for about 3 hours, stirring occaisionally. Meat balls are usually made to go with it.
So yours is a "semi-cheater" sauce. If doing scratch sauce one must
start with tomatoes off the vine and proceed from there. My mother
used to do that and it took all day - sometimes half the night.
Ruth Haffly wrote to Dave Drum <=-
I usually do a basic marinara--one can paste (6 or 12 oz), 3 cans
water, one can tomato sauce (8 or 16 oz), one can water, about 1/2 tablespoon each of dried oregano, basil, parsley and garlic (or triple
in fresh herbs), 1 teaspoon black pepper, 1/2 teaspoon salt. Mix well, bring to boil, turn to simmer and cook for about 3 hours, stirring occaisionally. Meat balls are usually made to go with it.
So yours is a "semi-cheater" sauce. If doing scratch sauce one must
start with tomatoes off the vine and proceed from there. My mother
used to do that and it took all day - sometimes half the night.
I've done that too, with fresh tomatoes, (some) spices and bell
peppers. I've usually had to buy the onions and mushrooms tho; it's a chunky fresh veggie sauce instead of the smoother marinara one.
I usually do a basic marinara--one can paste (6 or 12 oz), 3 cans
water, one can tomato sauce (8 or 16 oz), one can water, about 1/2 tablespoon each of dried oregano, basil, parsley and garlic (or triple
in fresh herbs), 1 teaspoon black pepper, 1/2 teaspoon salt. Mix well, bring to boil, turn to simmer and cook for about 3 hours, stirring occaisionally. Meat balls are usually made to go with it.
So yours is a "semi-cheater" sauce. If doing scratch sauce one must
start with tomatoes off the vine and proceed from there. My mother
used to do that and it took all day - sometimes half the night.
I've done that too, with fresh tomatoes, (some) spices and bell
peppers. I've usually had to buy the onions and mushrooms tho; it's a chunky fresh veggie sauce instead of the smoother marinara one.
If you simmer it long enough it loses the "chunkiness". At least my
Mom's did. Me, I cheat and use a Cajun Boat Motor.
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