Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts

Sunday, December 12, 2010

Ming's Mom's Noodle Soup with Five Spice Beef Shank: Noodly Goodness for Souper (Soup, Salad & Sammie) Sundays


I ran across beef shanks at the grocery store, and they were on sale too, something I don't find often. I went to Food Network to find a good recipe to use them in and found Ming's Mom's Wonton Noodle Soup with Five Spice Beef Shank. Of course I love my man Ming, and I also think his parents win as the most adorable cooking show family guests, and who doesn't like a big bowl of flavorful noodle soup on a rainy night? This one requires a little more time and effort than some soups but the results are worth it.

The recipe can be found at Food Network here.


Ming's Mom's Noodle Soup with Five Spice Beef Shank
by Ming Tsai (and his Mom), The Food Network
(Serves 4)

2 quarts chicken stock
2 large slices ginger
4 heads baby bok choy, washed and cut into 1/4 inch slices
1/2 teaspoon white pepper
1 tablespoon naturally brewed soy sauce
salt
1 pound fresh wonton noodles, blanched in salted water right before serving
Five Spice Beef Shank, recipe follows 1/2 cup sliced scallions
1/4 cup chopped cilantro
2 teaspoons sesame oil

Heat the stock in a stock pot with the ginger and reduce by 20 percent. Add the bok choy, white pepper, and soy sauce. Cook for 3 minutes until bok choy is soft. Check for seasoning. Place the hot noodles in 4 large bowls and top with stock and bok choy. Place sliced beef on top. Garnish with scallions, cilantro, and drizzle with sesame oil.

Five Spice Beef Shank:
1/2 cup vegetable oil
1/2 teaspoon crushed peppers
8 thin slices fresh ginger
3 cloves garlic
1 1/2 pounds beef shank
1 cup soy sauce
4 cups red wine
1 tablespoon five spice powder
1 tablespoon salt
3 pieces star anise
dash cinnamon powder
1 large piece rock candy (1-inch cube)

Prepare a large non-stick stock-pot coated with oil over high heat. Add the crushed pepper, ginger, and garlic and stir for 30 seconds. Place the beef in the stock-pot and cook, covered about 4 minutes on each side. Add the soy sauce, red wine, five spice powder, salt, star anise, cinnamon, and rock candy and bring the mixture to a boil for about 5 minutes.

Reduce the heat and let simmer for 2 1/2 hours turning the shank every 20 minutes. Remove the shank from the pot and let cool before slicing and adding to the Wonton Noodle Soup.


Notes/Results: Hearty and good--the milder gingery broth is complimented nicely by the slightly sweet, slightly spicy, full of flavor beef shank. I made a few little changes--doubling the ginger and adding garlic to the broth and adding more crushed pepper to the meat. I didn't have rock sugar sitting about so I added some dark brown sugar instead. I wanted to use fresh noodles out of the refrigerated case and my choices were udon, chow fun, and ramen, and it seemed like a ramen kind of night, but you could use any noodle really. I found after 2+ hours of braising the beef, even after sitting a bit, did not slice so much as fall/pull apart but no matter--it tastes delicious. I would make this again.



I am going to send this noodle-filled soup to Ruth's Presto Pasta Nights, being hosted by Kirsten of From Kirsten's Kitchen to Yours this week. Check out her blog on Friday for a round up of all kinds of pasta dishes.



It looks like we have a great turnout in the Souper Sunday kitchen, let's take a look.

Nicole from Cocoa and Coriander made a hearty, nourishing Vegetable Soup with Warm Spices, Beans and Quinoa and says, "This soup is lovely. The broth is so flavorful and warming. The vegetables, beans and quinoa are hearty and filling. I don't have much else to say tonight; this is just the perfect soup for a chilly, rainy December day."



Pam from Sidewalk Shoes has a delicious Turkey Soup with Kale to share and says, "I know. I can hear the collective groaning from here. Not another turkey soup. Yes. Another turkey soup. Deal with it. And, for your information, this was yummy. I’ve never done kale with turkey soup before, and it was a great addition to it! It comes from The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution by Alice Waters."



Tigerfish from Teczcape-An Escape to Food has her version of a classic, this Hearty Vegetable Soup (Easy Minestrone). She says, "A vegetable soup that bears a close resemblance to minestrone. I am a fan of minestrone. This soup can be part of a great holiday meal. Traditionally, the Chinese (especially Cantonese) food culture includes one soup-dish as part of the entire meal deal. Why not for a Western-inspired celebration meal?"



Joanne from Eats Well With Others made a man (and woman) pleasing Beef and Beer Chili this week and says, "My roommate and I stood over the pot. Eating it. With a spoon. (Well, two spoons.) It was that good. It is spicy and a touch sweet. Stuffed with beef and beans...the kind of meal that "the guys" will love on poker night. But also one that you and your girlfriend can cuddle up with on a cold winter's night."



Biren, from Roti n Rice came back for her second week at Souper Sundays with this filling Split Pea and Sausage Soup. Biren says, "Spicy, thick, and satisfying, this soup is a meal in itself. I used up the remaining turkey stock I had made after the Thanksgiving dinner but chicken stock will definitely work. For making thick, creamy soups an immersion blender is a very helpful tool. It beats having to tranfer that hot liquid in batches to a blender. If you do not have an immersion blender, now is the time to drop hints for Christmas. :)"



Debby from A Taste for the Eyes made that classic American stew Chicken & Dumplings and says, "...this huge pot of deliciousness was mostly eaten by my boys in two days. I'd say that this recipe was a success, because they asked for more. I wasn't sure what to expect, by the way. Why? Because I've never tasted this classic American dish, let alone made this dish. I happened to catch an episode of America's Test Kitchen and I was impressed with how easy the show made this look to make. To me, this is really like making homemade chicken soup, with dumplings instead of noodles."



Corina from Searching for Spice has this Hot and Sour Mushroom Noodle Soup to share this week and says, "I just love soups at the moment. I could eat them every day. I especially like them for lunches at the weekends if I’m at home. In the evening I feel I should have something more substantial than soup. At lunchtime, soup is perfect. Anyway, this soup is quick and easy. The vegetables are still crunchy. There’s a spicy heat from the chilli and a delicious sourness from the lime."



Heather from girlichef made one of my favorite soups from a favorite cookbook and cook, Mark Bittman's Chickpea Soup with Almonds & Saffron and says, "On a mission for a quick, easy soup, I scour the pantry, the fridge, and Bitty's Kitchen Express searching for a final destination. I found it in the unlikely combination of almonds, chickpeas, and saffron. Okay, maybe not so unlikely...just surprising in a quickie soup, I suppose. To me. And yeah, although it was surprising, it totally worked."



Debbi from Debbi Does Dinner... Healthy & Low Calorie made a Butternut Squash Soup with Apple & Beans and says, "This soup rocked my world. I just bought some more white beans so I can make it again. It is so healthy and super filling that I could eat it all the time. It got better and better as it sat in the frig too. Don't you love that about soup? We ate this with an awesome grilled cheese & apple sandwich. Not that it needed anything else, I would have been fine with just eating this!"



Janet from The Taste Space made a Wild Mushroom and Barley Soup and says, "Adapted from the Williams-Sonoma Eat Well Cookbook, this is a hearty and creamy wild mushroom soup (sans creme) with barley and thyme. Something great to warm up with this winter. It is for serious mushroom lovers, with both dried shiitake and fresh cremini mushrooms. Tomato paste adds a deeper body to the soup, and the sherry adds a special flavour."



It's strawberry season in India for lucky Megha at Live to eat!!! and she is making the most of it with this colorful Spinach, Strawberry & Ricotta Cheese Salad. Megha says, "This salad is the easiest salad that I've ever tried and it's not only tasty but also gorgeous looking too. It's a great combination and the flavours blend in perfectly. A must try this strawberry season!"



A big Souper Sundays welcome to Nayna at simply.food, joining us from the U.K. and making her first appearance this week with this Barbecued Corn Salad. Nayna says, "Barbecued Corn salad is a tasty fast and easy salad that is delicious as a starter or side dish.Crunchy barbecued corn served with sweet mango, cucumber and carrots."



Swathi from Zesty South Indian Kitchen is here this week with a Vietnamese Green Papaya Salad/Gỏi đu đủ. Swathi says, "It turned out be great. My little one and her father was enjoying them very much, she even started picking with her cute little hand and eating. I haven’t imagined green papaya salad has this much fan base in my house. They are going to be around for long time. I made only one serving. Next time I am going to increase the quantity. The dish is perfect combo of sour-spice-salt –sweetness it has crunchiness from papaya and peanuts."



Joanna from Go Ahead and Snicker made a Salad with Oven Fried Garlic and Onion Chicken Fingers, served with Giada's Honey Mustard Dipping Sauce made into a dressing. She says, "Serve with homemade honey mustard dipping sauce for kiddos, or as a salad for grown ups. Mine is just mixed greens, tomato, red onion, blue cheese and dried cranberries. Nothing special, but it sure is good!"



Kim from Stirring the Pot is here with both a salad and a sandwich this week. About her Mexican Tortilla Salad with Cotija Cheese and Cilantro-Pepita Dressing, she says, "My Mom and I loved this salad with it's creamy and colorful dressing, chunks of Cotija cheese, and crunchy strips of tortilla strips and pepitas. This salad would be equally delicious as a main dish with added vegetables, sliced chicken or maybe even shrimp. This is one of those salad recipes that people will remember, crave, and ask for again."


Kim's sandwich is Giada's Mozzarella, Strawberry, and Brown Sugar Panini, and Kim says, "All of the components actually come together really nicely in this sandwich. The mozzarella was buttery and creamy, the strawberry jam is nice and sweet, and the brown sugar crusted bread.....whoa mama! That crispy, crunchy, sugary, caramelized bread was some good stuff, the hit of the sandwich if you ask me. This is one of those recipes that stays on your mind and keeps you thinking, which is good for the mind, if you ask me!"



Wonderful soups, terrific salads and one unique salad this week--thanks to everyone who joined in. If you have a soup, salad, or sandwich that you want to share, just click on the Souper Sunday logo on my side bar for all of the details.

******Little Reminders: Great Giveaway & Iron Foodie 2010 Votes*******

Today is the last day to enter my Tate's Bake Shop Giveaway to win a copy of the "Tate's Bake Shop Cookbook" and an assortment of 3 of their most popular cookies--Chocolate Chip, Oatmeal Raisin, and White Chocolate Macadamia. Find the entry details here and enter by midnight tonight in order to win!

And of course, if you haven't yet voted for a Marx Foods/Foodie BlogRoll Iron Foodie 2010 entry, I would really appreciate it if you would go to the poll at Marx Foods here and give my Two Pepper Seared Ahi with Avocado-Dulse Yogurt Sauce, Porcini-Dulse Brown Rice & Smoky Lotus Chips a vote. It's really easy to do, no registration or anything--just a simple click next to Kahakai Kitchen. Mahalo for your support!

Have a great week!

Sunday, November 14, 2010

Ina's Rich Beef Barley Soup for Souper (Soup, Salad & Sammie) Sundays


Asking me to pick my favorite celebrity chef or cook would be pretty impossible, I like so many for different reasons. Firmly placed in my "Top 10" list though would be Ina Garten for her stellar cookbooks and recipes. Although we sometimes have our difference in the amount of salt, oil, butter, etc. that truly needs to be in a recipe, (I just worry about her and Jeffrey sometimes!) ;-) we work very well together and her recipes almost always turn out to be my favorites--even the ones with my healthier changes. So of course despite my futile vows to stop buying cookbooks, I had to get a copy of her newest, "Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips" to round put my Ina collection. I haven't spent much time with the book yet but I did manage to get a few sticky tabs in there for things I want to make, and since I was craving some nourishing soup, the Rich Beef Barley Soup was my first pick. Made with oxtails for extra flavor, and loaded with chunks of veggies and chewy barley, it was the perfect comfort food to nosh on during a long, busy week.


Ina says,"When I've made beef barley soup in the past, it never had enough flavor. This soup is made with inexpensive oxtails--which makes it rich and flavorful--plus lots of vegetables like carrots, onions, celery, and fresh thyme. A big pot of this soup on a cold winter night is such a satisfying first course or light supper."

Rich Beef Barley Soup
From "Barefoot Contessa How Easy Is That?"
(Serves 6)

1 Tbsp good olive oil
2 lbs beef oxtails
2 cups chopped leeks, white and light green parts (2 leeks)
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped yellow onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
10 cups canned beef stock (Ina says she uses College Inn brand beef broth)
1 cup pearled barley

heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 tsp salt, and 1/2 tsp pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.

Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 tsp of salt and 1 tsp of pepper. Raise the heat and bring to a boil. Lower the heat, cover and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.

Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.

When the soup is ready, add the barley and cook the soup for another 15-20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. serve hot, with or without the oxtails.


Notes/Results: Excellent soup--so thick, meaty and full of beef flavor, this one was a winner. I stuck pretty close to the recipe except that I missed the leeks on my grocery list ;-( so I just added a little extra of the other veggies to make up for it. I am sure they would have been great in it but it wasn't worth another store run. Also, in probably what is a first for me for an Ina recipe, I added some more calories and fat to the soup by adding a small packet of stew meat, chopped up to the soup. I browned it after I browned the oxtails and added it in when I added them back to the veggies. I wanted to use the meat up and I wanted a little extra beef. The soup would be fine without but I loved the extra pieces in there. The trick with this one is to really let the soup cool down and get all the extra fat from the oxtails off before adding in the cooked barley so it isn't oily. Definitely a keeper recipe when a hearty, soul warming soup is needed, and one that makes the kitchen smells heavenly when it is simmering on the stove.




Now lets see what delicious things are waiting in the Souper Sunday Kitchen.

Debbie from The Friday Friends kicks things off this week with her Black Bean Tortilla Soup. Debbie says, "This tortilla soup was not like my last one...this one was actually pretty healthy. No cream, no cheese, no sour cream. I was prepared not to like it. Not to like it at all....until, the Handyman said, "this is really good", so I tasted it and guess what? I liked it too! It had a great taste. A great broth and some fresh chilies and lime. We both had seconds. One disappointment for me, from the last tortilla soup I made, was that in this one it it just had us crush tortilla chips on the top. Store bought tortilla chips! I like the fried ones from fresh corn tortillas I used last time"



So lovely to have Lee Ann from Mangos, Chili and Z back with us and here with a classic Chicken Noodle Soup. She says, "Is there anything better than a steaming bowl of chicken and noodle soup on a cold evening? Simple, delicious and rumored to heal the ailing, this soup is comfort food at its best. It’s not rocket science to throw a pot together. No matter what you put in it, it’s going to be good, but I wanted to share with you my version that has evolved over the years. Seasoned just to our liking and with the addition of some sweet potato and fennel seed, it makes this one of our favorites."



My good friend Kat from Our Adventures in Japan has been enjoying her new immersion blender and made the most of it with two soups this week. She says, "Sometimes when we eat out they serve Gobo (Burdock) Potage. Creamy and earthy. Since I had gobo and Satsumaimo (Sweet Potato) in my refridge, I thought it would be nice to try two different soups instead of just one. I found a recipe online and split the liquid part of the soup between the two ingredients. If you do try the gobo soup, I would definitely recommend straining it, it was really gritty. Though I guess you know you are getting all the fiber from it. The Sweet Potato Soup was on the sweet side but had a smoother texture than the gobo one.Aside from the grittiness, these two soups were really nice and perfect for the nip in the air."



Janet from The Taste Space made a Brazilian Potato-Kale Soup with Sizzling Chorizo (Caldo Verdo) and says about it, "...it is a healthy, hearty soup adapted from Viva Vegan. Caldo verdo literally translates to green soup and kale is a center star in this soup. The potato mashes down into a creamy base and there is a subtlety of flavour from the thyme and oregano. This soup is Portuguese in nature, and Portugese cuisine is very prominent in Brazil as well. It would be a nice, simple soup without the chorizo, but it is downright tasty with the chorizo. And yes, this soup is still vegan! I used homemade chorizo sausages for a definite flavour boost."



Tigerfish from Teczcape - An Escape to Food has a South Indian Sambar (Vegetable Soup) to share and says, "I developed a liking for this hearty vegetable soup ...quite recently. Why not earlier? Cos' I never had it in the past. To me, this is like Minestrone, Indian-style.I learn this homemade version from my friend who learn it from her mother-in-law who is Indian. Anything delicious needs passing down right? And gawd, I did not even know there are peeled-split-mung-beans in this soup. I always thought they were chickpeas(garbanzo) disintegrated/broken down to powdery texture when cooked in soup, which I believe will work for Sambar too, just like how yellow lentils may work."



Christine from Kits Chow is here with a household-pleasing Scotch Broth. Christine says, "Scotch broth is a delicious, hearty soup that is a meal in itself. It is usually made with bits of things thrown into the pot. For my soup, I had a bit of leftover roast leg of lamb and pan drippings to throw into the pot. Barley is traditionally used but my barley was over two years old so I used Farro instead of my rancid barley.... Dish up. Garnish with chopped parsley. Enjoy this delicious soup! Everyone loved it, especially my cats."



From Cinnamon Spice & Everything Nice, Reeni made the Italian classic Pasta Fazool (Fagioli). She says, "Pasta fazool or pasta e fagioli is Italian for pasta and beans. It is traditionally a meatless peasant dish. The pasta fazool I grew up with was a pile of spaghetti with beans over top! It was definitely not soup. Like the version that is widely available in all kind of restaurants nowadays. And it was always called fazool, not fagioli (fajoelee). It's a cinch to throw together, cheap to make and can easily be made vegetarian/meatless by leaving out the bacon and using vegetable broth. It's wonderfully comforting and was the bright spot on a long, dark, chilly night."



Zibi, from Fresh Slowcooking wanted everyone to have this recipe for Mother Regina's Chicken Soup in case they are feeling under the weather. She says, "You know those colds that make you sniffly and tired -- when you're not sick enough to stay home from work, but your thinking is foggy? That's he kind of cold I've had for the last two weeks -- Time for some chicken soup! This one is a light chicken, carrot and parsnip flavoured broth that reminded me of the egg drop soup my grand mother used to make at Easter. I ate three bowls of this soup over the course one evening. After sleeping like a baby (no coughing all night!!), I woke up feeling refreshed. We loved this soup so much we ate it all. Now I'm making another batch so that I can freeze some for the next time we need some TLC."



Megha from Live to eat!!! has a Cinnamon Spiced Chickpea and Sweet Potato Salad to share and says,"Indian salads are very limited and I guess we tend to concentrate more on the mains.Chopping of some cucumbers and onions is the last minute thingy, just to include some greens in the diet. I've always enjoyed making salads and that's why I try to mix and match different flavours and these healthy experiments are worth a try to include in your daily diet. My favourite combination of tahini and cinnamon makes it a combo again. Although wasabi seems to be lost in the mingle and you feel that you did taste it. Overall a successful experiment."



Joanne from Eats Well With Others has a creamy, vegan Asian Noodle Salad with Cashew Dressing to feed her number one addiction...nut butters. Joanne says, "There's something about the high fat content that sends dopamine coursing through my veins, activating every reward circuit in my body. Such that after one spoonful, I feel high as a kite. Euphoric. Psychedelic. Satiated. Incandescent. And so I keep going back. Jar after jar. Bowl after bowl of this Asian noodle salad with cashew dressing. What can I say? A girl's gotta get a hit somehow. And it doesn't hurt that this pasta, which is rife with ginger and garlic and all things good in this world. It will have you begging for more."


Some warming, delicious soups and a couple of hearty salads too this week. Mahalo to everyone who joined in! If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo of the side bar for all of the details.

Many thanks to those of you who took the time and effort to vote for my Kabocha Cupcakes with Maple-Vanilla Bean Frosting at the Marx Foods Recipe Impossible Joanne Eats Well With Others Squash Edition contest. I really do appreciate it and thanks to you, I moved up from last place. ;-) If you still want to vote, for mine (preferably, I won't lie) ;-) or one of the other fabulous creations, the poll is open here until tonight.

Have a fabulous week!

Thursday, October 21, 2010

Ile De France Camembert Stuffed Sliders


Once again my two favorite words just might be "Free Cheese"--especially when that cheese comes from Ile De France and it is their new recipe Normandie Camembert. Since I enjoyed their original recipe Camembert so much, (evidence of that enjoyment here), I was excited to try the new recipe which is made from the milk of herds that graze exclusively in the Normandy region of France. I wasn't disappointed, the new cheese is very smooth and creamy with a slight nuttiness and some earthy notes.


It was delicious just spread on some fresh bread, but I wanted to do something different and preferably "melty" with it. I had some grass-fed Maui ground beef and some little French rolls both from the farmers market, so I whipped up some Camembert Stuffed Sliders.


With chunks of Camembert inside the burgers (plus a little more spread on the toasted rolls), these sliders were full of oozy, cheesy goodness. Because it is a soft cheese, the Camembert sort of melts into the center of the burger and infuses the cheese flavor throughout. With so much flavor these burgers didn't need much else so I just added some local spinach and tomatoes--also from the farmers market. Very tall mini burgers, very juicy and messy but oh so good.


Thanks Ile De France! ;-)

Thursday, August 12, 2010

Mark Bittman's Thirty-Minute Ragù: Simple & Delicious Comfort Food!

Mark Bittman's Thirty-Minute Ragù make not seem like the the most summer-like dish for humid August, but it's Potluck week at I Heart Cooking Clubs, our time to make any Bittman dish we like and this week, I am liking comfort food. I had a pound of ground beef from Maui, no desire to go to the store and a big craving for a bowl of pasta, so I consulted the "How to Cook Everything" iPhone application and found I had everything I needed to make this recipe. I am sure it is in the HTCE book too--I'm just way too lazy to drag it out and look up the page number. ;-)


This sauce comes together quickly and has great flavor--especially if you add some extra ingredients as I did, in red below. I have a hard time not adding extras to my pasta sauces, and garlic and anchovy paste always add a greater depth of flavor that I like. Served on some fresh tagliatelle I had on hand in the fridge, with some fluffy grated pecorino-Romano cheese and a little fresh basil from the container garden, it was a perfect dinner to curl up in front of the fan (it's a bit humid this week!) and eat while watching a little Top Chef.


Thirty-Minute Ragù
adapted from "How to Cook Everything"

2 Tbsp extra-virgin olive oil
1 small onion, chopped
3 cloves garlic, minced
8-12 oz ground meat (I used Maui ground beef)
1 can (28 ounce) whole plum tomatoes, with the juice
2 tsp anchovy paste
2 Tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
1 tsp red chili pepper flakes
salt and freshly ground pepper
1/2 cup cream

1 lb pasta of choice
freshly grated pecorino-Romano cheese to garnish
fresh basil to garnish

Put the olive oil in a large, deep skillet or saucepan over medium-low heat. When hot, add the onion and garlic and cook, stirring occasionally, until tender about 5 minutes. Add the ground meat and cook, stirring and breaking up any clumps, until all traces of red are gone, about 5 minutes.

Crush the tomatoes with a fork or your hands and add them to the pot. Add the anchovy paste, tomato paste, basil, oregano, salt and pepper. Turn the heat to low and stirring occasionally, cook the tomatoes until they just start to break down, about 15 minutes. Add the cream and cook for another 10 minutes. Taste for seasoning. Meanwhile cook pasta, drain and toss with the ragu. Garnish with freshly grated pecorino Romano, chopped fresh basil and serve.


Notes/Results: Creamy, meaty, and full of rich tomato flavor, this is a delicious comfort food dish. I think adding the additional ingredients really added to overall flavor and made it perfect for me. The local ground beef was fresh, juicy and flavorful and the crushed red pepper flakes gave it a happy little kick. Beings that it is a fairly quick dish that is low-effort and soothing to make, it made me a happy camper after a busy day. I will definitely make this again.



In addition to Potluck at IHCC, I'm sending this ragù to this week's Presto Pasta Nights, being hosted by Siri from Siri's Corner. She will be rounding up a bunch of delicious pasta creations at her blog on Friday and of course you can check out the fabulous potluck creations at IHCC by going to the site (here) and following the links.


BTW--Don't forget I am giving away 2 autographed copies of the fun Hawaii foodie mystery: "Captain Cooked"--along with a few local ingredients to help you cook some of the fabulous recipes in the book. Get the details on how to enter here.


Aloha!