On Saturday, Ryan’s answer to my taco delivery request was “I want to make spaghetti and meat sauce.” I had some jarred marinara sauce on hand so we took Milton for a walk and to get groceries. This is fairly easy to do and can be modified with whatever’s on hand.
For the spaghetti sauce, dice onions and slice garlic. Sautee until translucent, then add red wine, about a cup. Cook until the wine has reduced a bit then add basil (chiffonade). Add ground beef and season, and when fully cooked add the spaghetti sauce. Finito! Finish with grated parmesan and fresh basil.
I’ve been making the Caesar salad since I was about 12. I’ve modified the original recipe to include a shitload more anchovies. Here is my version:
2-3 garlic cloves, peeled and smashed. Add these to a mixing bowl with about 8 filets of anchovies. Mash with a wooden spoon. Wash an egg, then separate yolk from white. Add the yolk to the mix along with about a teaspoon of dijon mustard and the juice of half a lemon. Add a few dashes of Worcestershire sauce, some white vinegar, salt, and pepper. “Whisk” with the wooden spoon, then slowly add the olive oil, whisking as you go. That’s pretty much it – tear up some Romaine lettuce and serve with shaved parmesan and croutons.
This is the wine we drank. Madrigal is a small winery in Calistoga, CA. Last fall Ryan and I went to Napa with his family and did our own mini winery driveby. I used to work at Lot18 and had asked one of our Napa wine specialists to recommend some wineries to visit. This was one of them. Once I told them who I worked for we got some extra wines to taste as well as an industry discount on the wines we purchased. SWEET! We liked the wines so much I decided to go ahead and join their wine club. This Cab and a 2009 Pinot Noir were in the first shipment. The Cab is super delicious – really thick and smooth and super jammy. Considering buying a couple of bottles. 12-step program not needed…yet. Will keep you posted.