Recipes by their Ingredients

Parmigiana Reggiano cheese

  • Oxtails over Rice

    Oxtails over Rice
    Oxtails over Rice
    (Serves 4-6)

    1 oxtail (about 1-2lbs)
    1/3 cup Canola oil, plus 1 tblsp
    1½ tsp salt
    15 cloves of garlic, peeled
    3 carrots, chopped into ½ inch pieces
    2 onions, chopped into ½ inch pieces
    2 stalks of celery, chopped into ½ inch pieces
    1 parsnip, chopped into ½ inch pieces
    1 bottle red wine
    1 cup chicken stock
    2 tblsp butter
    2 chicken bouillon cubes or a tblsp of the chicken stock paste. ("Better then Bouillon")
    1 tblsp Parmigiana Reggiano cheese, grated

    NOTES:

    Pre-heat oven to 500 degrees.

    Toss the oxtail in 1 tblsp of canola oil and sprinkle with salt.
    Roast for 20 minutes.

    Meanwhile in a large stock pot, add 1/3 cup of canola oil, 15 cloves of garlic, carrots, parsnip, onions and celery, saute until the vegetables have a nice color to them, about 10 minutes.

    Now pour in the bottle of wine over the sauteed vegetables. Add in the oxtails and any rendered fat from the roasting tray. Cover completely with the chicken stock. Let simmer on low for 2 hours.

    Remove the oxtails from the stock pot, when cooled down a little, remove the meat from the bone and set aside the meat, toss the bones.

    Toss into the stock pot 1 tblsp of butter, then take the liquid and vegetables from the stock pot and using a blender blend them. You may need to add some chicken stock to the mix if it is too thick.

    Taste the mixture, you may want to add some salt or pepper to taste.

    Cook rice in chicken stock or add some chicken bouillon to the water. Twirl a tblsp of butter into the rice along with a tsp of salt and or Tony Chacheres Cajun Spice mix.

    Lets tie this dish together now, heat up some of the oxtail in a pan with the sauce, pour over rice. Top with some fresh grated Parmigiano Reggiano cheese.
    Enjoy!

  • Red Sauce

    Red Sauce
    Red Sauce
    (Serves 4)


    10-12 Roma or Plum tomatoes, or, 1 can of crushed plum tomatoes, @24-28oz
    ½ red or white onion, minced fine
    cracked black pepper, to taste
    2 cloves of garlic, crushed and minced
    ¼ cup red wine, I prefer a Merlot, Cabernet or Shiraz
    2 tblsp olive oil
    salt, to taste
    2 tblsp fresh basil leaves, minced
    ¾ tblsp fresh oregano leaves, minced, preferably Greek
    1 ½ tblsp fresh marjoram leaves, minced, minced ½ tblsp fresh thyme leaves, minced
    1 tsp fresh rosemary leaves, minced
    1 tsp red pepper flakes
    1 tblsp Parmigiana Reggiano cheese, grated

    NOTES: Save the rind of your Parmigiano Reggiano cheese and use it, instead of the 1 tblsp fresh grated cheese, just remember to remove it from the sauce before you serve it!
    If you're using fresh whole tomatoes, here's what you do:
    • Cut the core out the stem area of each tomato [How to Link]
    • Score the bottom of the tomato with a sharp knife in the shape of an X [How to Link]
    • In a pot of boiling water, drop the tomatoes in for 15-45 seconds
    • You will know when they are ready to come out because the skin will split where you scored them
    • Remove from the hot water and place in an ice bath, which is a large bowl or sink filled with ice and cold water
    • After 30 seconds or so, peel the skin from the tomatoes, throw the peels away
    • Now chop the tomatoes into small ¼ inch chunks, like a large salsa cut
    • Hold tomatoes in a non-reactive bowl, like a glass bowl

    If you are using the canned crushed tomatoes, here's what you do: open the can.

    Lets get this sauce cooking! In a large skillet or pot, on medium heat, add &frac; your olive oil, let it warm up, then add your chopped onions, simmer until they are translucent, about 5-8 minutes, add the other 1 tblsp olive oil, let warm then add the minced garlic, stir and cook for about 1 minute.

    Do not let your garlic get browned! At this point add in your tomato product, juice and all.

    Now pour in the ¼ cup of wine over the sauteed onions and garlic. Give it a stir and add in your fresh spices, basil, oregano, thyme, red pepper flakes, rosemary and marjoram. Stir well. Add in your rind of Parmigiano Reggiano or your fresh grated cheese. Stir and let simmer on low heat until the tomatoes break down and are virtually mush. About 20 minutes or so.

    Have a taste. Need salt? Yup, add in a small amount at first, perhaps a tsp. Taste again. adjust salt if necessary. Add some fresh cracked black pepper if you desire.

    If you used the cheese rind, remove it now and serve over fresh hot pasta or use with a delicious lasagna!
    Enjoy!

  • Red Sauce (Fast Version)

    Red Sauce (Fast Version)
    Red Sauce (Fast Version)
    (Serves 4)


    1 can Hunts tomato Paste, 6oz
    1 tsp onion flakes, dried
    cracked black pepper, to taste
    1-2 cloves of garlic, crushed and minced
    ¼ cup red wine, I prefer a Merlot, Cabernet or Shiraz
    1 tblsp olive oil
    ½ cup chicken stock, optional
    salt, to taste
    1 tsp basil leaves, dried
    1 tblsp Italian Spice mix, dried
    1 tsp red pepper flakes
    1 tblsp Parmigiana Reggiano cheese, grated

    NOTES: Save the rind of your Parmigiana Reggiano cheese and use it, instead of the 1 tblsp fresh grated cheese, just remember to remove it from the sauce before you serve!

    In a large skillet or sauce pan, on medium to low heat, add the olive oil, let it warm up, then add the minced garlic, stir and cook for about 1 minute.

    Do not let your garlic get browned! At this point add in your tomato paste. Let it 'brown' for 30 seconds and flip it to the other side and do the same, this will bring out a more pronounced tomato flavor. Do not let your garlic get browned!

    Now pour in the ¼ cup of wine over the tomato paste and garlic. Give it a stir and add water or chicken stock while stirring with a whisk. You want just enough to thin it out and a little more that will cook out. Now add in your Italian Spice and red pepper flakes, stir well. Add in your rind of Parmigiana Reggiano or your fresh grated cheese. Stir and let simmer on low heat. About 5 minutes or so.

    Have a taste. Need salt? Yup, add in a small amount at first, perhaps a tsp. Taste again. adjust salt if necessary. Add some fresh cracked black pepper if you desire.

    If you used the cheese rind, remove it now and serve over fresh hot pasta or use with a delicious lasagna!
    Enjoy!