Spaghetti Alla Carbonara

INGREDIENTS

1 Lb of Spaghetti (Fresh optional)
1 1/2 Lbs of Sweet Italian Sausage
2 Cups of Frozen Peas
1/4 Lbs of Prosciutto
1 Medium Onion
1 Tablespoon of Minced Garlic
5 Eggs
2 Cups Grated Cheese
1 teaspoon of Black Pepper

PREPPING
The trick to this dish is to have all the prepwork done so the cooking will go smooth as all can be

In a Small bowl take your 5 Eggs and scramble them with Pepper only 

Take the casing off your Italian sausages and place "meat"



Take your prosciuto slices and sliced them in half



Cube up a medium onion
SEE VIDEO
Place in bowl with Minced Garlic

Have everything at arms reach as now you are ready to cook.

 COOKING

Get your water and salt to boil in a Large pot
Drop in the Pasta

In a deep stainless steel deep frying pan on med/high heat heat up the olive oil

Once the Oil looks wavy in the pan (hot) drop in the Sausage

Using your spoong break up the sausage into smaller pieces
Do not worry if yhe sausage is sticking to the bottom when you all the pasta this will
 lift all that charbroiled flavor right into your dish

When the sausage starts to take color drop in the Onions and Garlic

Mix all until the onions like always start to become translucent

Drop in straight from the freezer your 2 cups of peas
(you want the consistency of the peas that is why you don't want them
thawed of from a can)



Mix peas in

After the peas start to loose the white (Frozen) color drop in your
Prosciutto and fold them into your mixture

By this time your pasta should be done to your consistency

Being VERY CAREFUL transfer the cooked pasta from the boiling water into the pan
(do not strain the pasta as you want some of the liquid to lift the charcoal flavor)

Add the mixture of Eggs and Black Pepper

Mix in the heat for 1 minute
(this will help the Eggs not be as runny)

Take off the heat add the Grated Cheese and mix

You may serve family style



Or by dish

 

Either way Try it and ENJOY

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo

Argentine Meat Empanadas

INGREDIENTS

6 Hard boiled Eggs

20 Dough Discs

**Meat Filling**

2Lbs of Chopped Meat

4 Lbs of Onions

2 Tablespoons of Cumin

1 Teaspoon of Salt

1 Teaspoon of Black Pepper

PREPPING

**EGGS**

In a Medium Pot place the Eggs on high heat

Once the water starts to bubble put your timer to 12 minutes

**DISCS**

You can make your own discs or if you are in a bind these are the best around
Make sure they say "hojaldradas" which means layered this makes the flaky when you bake

They come frozen so let them thaw out naturally
Each disc is separated by a plastic film

**MEAT FILLING**

 

Using the small pieces way of cutting the onions
SEE VIDEO
Slice both ends of the onion (L)
Slice in half long ways(M)
Take skin off (R)

Placing the half cut side down
Slice 1/4 inch slices making sure not to cut all the way thru (L)
turn your knife 90 Degrees and make  another 1/4 inch cuts(M)
This will make uniform small pieces(R)

In a large sauce pan place the onions with a cup of water and a teaspoon
of salt on high heat making sure to stir consistently so the onions don't burn

Once the onions have become translucent strain the water and keep in sauce pan

 

put meat on a deep frying pan on high heat with salt, cumin and black pepper
Using a potato masher to break up the meat pieces so they are not clumpy

Once the meat has cooked (turn a dark brown color)
Shut off from heat and pour into the onion mixture.

You can either take the mixture and Freeze it for a later date
or keep in the refrigerator
Either way you do not want to put it on the disc because
it will make the discs very soft and unable to handle

ASSEMBLY

Place disc on work surface with plastic film still on it(L)
Place a tablespoon of mixture in the center(M)
And a little piece of the boiled egg(R)

Using your fingertips
 press hard on the outside of the disc to make a seal (L)
Using your thumb and index finger start folding(M)
As pictured just repeat all the way thru(R) 

Repeat (L)
making sure to press and come off the last turn to make the flower effect(R)
go all the way to the end
SEE VIDEO FOR ANOTHER TECHNIQUE

Place in a aluminum lined cooking sheet

COOK

350 Degrees

20-25 minutes

Place cooking sheet in the middle rack of the oven

Usually takes about10-15 for the bottom of the dough to turn a golden brown color
this means most of the cooking is done

Then place in a higher rack so the top of the empanadas
will get a nice golden brown color to finish them off

Once they have a good color like above serve them

Either way Try it and ENJOY

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo

Lasagna

PART 2 of 2

for part one CLICK HERE

INGREDIENTS

**Meat**

2Lbs of Meat

1 Medium Onion

1 Tablespoon of Garlic

1 Tablespoon of Tomato Paste

1 Tablespoon Salt

1 Tablespoon of Black Pepper

**Noodles**

See Previous BLOG

**Cheese**

2 Cups of Ricotta Cheese

16 Oz Mozzarella Cheese
3/4 Cup Grated Cheese

1 Teaspoon of Oregano

1 Teaspoon of Garlic Powder

1 Teaspoon of Salt

1 teaspoon of Black Pepper

MEAT PREP

In a deep pan line the bottom with Finely diced onions, oil and Chopped Garlic

Once the onions have become translucent

Add the Meat

Using a potato masher press the meat to separate it

Once meat is separated keep stirring over medium high heat

Once meat has lost that reddish tint drop in the Tomato Paste

Stir until most of liquid has evaporated. If you see too much liquid
then you can strain some off

You need to make sure your meat is liquid free or close to it

Add two cups of tomato sauce set aside and prep other things for lasagna

 PASTA NOODLES PREP

After preparing the noodles and having them ready to go in you freezer take them out
PART ONE OF TWO

Large sauce pan bring 4 quarts of water to a boil add tablespoon of salt and a teaspoon of oil

Drop in pasta and keep in mind once they float to the top with fresh pasta
means they are done

Prepare a deep bowl or container with cold water as it will help the noodles from sticking

strain the cooked noodles from the boiling water and make sure they are now covered with cold water

Select the best pieces and set aside for the top and set aside

CHEESE PREP

Take a block of mozzarella cheese

Slice half and put aside.
Then cube up the other half

Place the half block of cheese in a bowl

Add two cups of Ricotta Cheese

Add one egg

And 3/4 of a cup of grated cheese

Add to the mixture oregano salt, pepper, oregano and garlic powder

Stir and put aside to start putting our lasagna together

 FINAL PREP AND COOK

Line bottom of cooking pan with sauce

Place half of your Noodles over the sauce

Pour half of the Cheese mixture

Pour half of the meat to cover the noodles and cheese mixture
By adding the sauce to the meat it helps to skip the step to add the sauce now

Repeat with Noodles and this time sprinkle some grated cheese it will
help soak up some moisture

Repeat with Cheese and Meat mixture

Cover the top with the longer noodles

take the sliced mozzarella you have and distribute on the top

1/2 cup of sauce to cover the top and sprinkle grated cheese

When ready to eat lasagna take pan and put in 400 degree oven for 30 minutes

Since it is fresh pasta you need to have it sit and the serve and ENJOY

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo