Spaghetti with Egg and Pangritata
For The Pangritata (Toasted Seasoned Breadcrumbs):
- 1/2 cup (216 g) olive oil extra virgin
- 1 1/3 cup (144 g) breadcrumbs Panko or course homemade
- 1 ½ Tbsp (1.5 Tbsp) rosemary minced fresh rosemary
- 1 tsp (1 tsp) Lemon zest zest of two lemons
For The Spaghetti And Eggs:
- 1 lb (453.59 g) spaghetti Thin or Angel hair
- 1 Tbsp (1 Tbsp) olive oil EVOO
- 1 Tbsp (1 Tbsp) butter unsalted is best
- 4 cloves (4 cloves) garlic minced
- 6 raw (6 raw) eggs large
- 1/3 cup (20 g) Flat Leaf Parsley Italian parsley Chopped
- 1 tsp (1 tsp) Red Pepper crushed
- Black Pepper Freshly ground to taste
- 1/2 cup (100 g) Pecorino Romano cheese grated
Method For Pangritata (bread crumbs):
- Heat the olive oil in a large skillet over medium-high heat.
- Add the breadcrumbs and sauté until golden and crispy, about 4 to 5 minutes.
- Add the rosemary, and immediately remove from heat and allow to cool.
- Mix in lemon zest and set aside.
Method For The Spaghetti And Eggs:
- Bring a large pot of well-salted water to a boil and cook pasta to al dente according to directions on box. (I usually undercook the pasta by about a minute.)
- Wipe out the skillet from the pangritata, add olive oil and butter. Melt together over medium heat.
- Add the garlic and crushed red pepper and immediately break the eggs into the skillet.
- If need be, lower the heat a bit. You want the garlic to cook without burning and the egg whites to set, but the yolks to remain runny. *Note - you can accomplish the same thing by separating the egg whites and yolks. Add the whites in first and the yolks later.
- Drain the pasta well, reserving 1 c of the cooking liquid.
- Add pasta back to the pot,
- pour the eggs and all the fat from the skillet over the pasta.
- add the parsley and toss well, breaking up the eggs as you do.
- If you prefer a wetter dish, you can add in some of the reserved cooking liquid.
- Plate the pasta and eggs, season well with freshly ground black pepper,
- sprinkle with the grated cheese and then top with the pangritata.
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Ella Ween Myer’s Southern Pecan Pie is a Family Legend
I am a lucky guy to have married into a family of hard working, strong willed Alabama women. They all have a list of talents and constantly surprise. Ella Ween, my wife’s mother is the matriarch of the family. Along with her mother Donie Mae Brown, she raised a batch of good cook’n, good look’n, women.
The list of good meals I’ve had at the hands of these fine people would fill a book. I’ll start with dessert. The first time I had Ella Ween’s Pecan Pie I couldn’t believe how good it was. It’s been the same for over 35 years.
I even started to order “the best pecan pie” at restaurants and diners when ever I saw it on the menu. I’ve always been disappointed. They are never as good as Ella Ween’s. – Jughandle
Ella Ween Myer's Southern Pecan Pie
- 1 pie crust scratch made is best
- 3 eggs
- 1/2 cup sugar
- 1/2 cup butter Melted and cooled
- 1 cup Golden Eagle corn syrup This is what makes Ella Ween's different and oh so good
- 1 tsp vanilla
- 6 oz pecans chopped
- 4 oz pecan halves
- 1 tsp lemon juice this is a little acid to brighten the flavors
- 1/2 tsp kosher salt
- 2 Tbsp all purpose flour to thicken the filling
- Blind bake the crust for 10 minutes then cool
- preheat the oven to 350 degrees,
- beat the eggs in a large mixing bowl with a whisk or a handheld mixer or in the bowl of a stand mixer.
- add the sugar, melted butter, Golden Eagle syrup, flour, vanilla extract, lemon juice, salt, and 6 ounces of the pecans. Mix
- Once everything is mixed well, pour the filling into a blind baked pie shell.
- coat the pecan halves with a little Golden Eagle syrup and arrange them on top of the pie.
- Bake for 45 minutes to 1 hour; the pie filling should be fully baked in the center. It is like a custard.
- Check your crust at 40-45 minutes and if it is getting too brown, cover with foil until the pie is fully baked in the center. A knife inserted should come out clean.
- Let the pie cool to set the filling
- Top with ice cream or whipped cream or both, if you can take the time.
Other Myer Family Delights
How to make pie dough from scratch is one of the basic skills necessary to become a good cook. Learn this and you are on your way to greatness.
Why, you ask. Because I told you to…. Oh, sorry I digress to my teen years and flashed on my father. I’m thinking that we all should be able to make a killer pie crust from scratch without looking at a recipe.
Just in case we are unexpectedly on a cooking show?
No, how about, because it is way better than store bought dough in a tin pan.
Scratch pie crust “makes” a pot pie great, or a cherry pie amazing, or a hot apple pie melt in your mouth.
But I’m going to go with “Because I told you to…..
How it should end up
- Are you accustomed to your pie crust tasting like freezer burn?
- Does it crumble into tiny pieces when you touch it with a fork?
- Is it the last thing sitting on every one’s plate?
If you answered yes to any of these then you have been using store bought pie crust.
Your crust should be flakey not dry and it should melt in your mouth and enhance the flavor of your pie. If you are thinking that every attempt you’ve made at your own pie crust has turned out tasting like cardboard, then you are trying too hard.
Pie crust is only flour, butter, salt, and water
The rest is up to you. The only way to screw this up is by overworking the dough or using ingredients that are too warm.
flour by its very nature contains a protein called gluten. When the flour gets wet with any liquid, those glutens link together to form chains. Gluten chains are great when you make bread.
The more you work the dough, the more chains of gluten proteins are formed and those chains trap gases in the dough making it rise during cooking.
Bread flour has more gluten than all purpose flour, pastry flour, less. We don’t want our pie crust to rise at all. We want it to be flaky and tender, not chewy, and soft. So…… don’t work the pie dough more than it takes to mix it together.
If you bake, you might soften your butter before you incorporate it into the batter.
DO NOT soften the butter when making a pie crust.
In fact you want your butter as cold as you can get it and still cut it. I slice my cold butter then put it in the freezer before cutting it into small bits. Then those bits are barely distributed by mixing them thought out the dough.
Your pieces of butter should look like small yellow peas in the flour. The pieces of cold butter will melt and expand when cooked to make your pie crust flaky.
What Have We Learned?
Chill all of your ingredients and the bowl before making your dough.
Double Pie Crust Recipe
Ingredients - to make a double pie crust, or two single crusts, use
- 2 1/2 cups pastry flour or all - purpose flour
- 1 cup unsalted butter or 2 sticks cut into pats
- 1 tsp kosher salt or a little less not more
- 1 cup ice water you won't need it all
- Chill all your ingredients and the work bowls in the freezer for 10-15 minutes
- put the flour salt and butter pats into a chilled food processor bowl
- Pulse until the butter is the size of small peas 10 -15 pulses- they don't have to be consistent - less is more
- Pour about a tablespoon of the ice water through the feed tube of your processor while pulsing once or twice
- Depending on the conditions in your kitchen you will now need anywhere from a few tablespoons to 1/2 cup or more of the ice water
- open the lid and squeeze some of the flour mixture in your hand. If it sticks together you are done. If not add a tablespoon or two of water and test again
- when it "just" sticks together continue
- dump the work bowl onto a large sheet of plastic wrap on your work bench
- bring the sides of the plastic together and squeeze the dough
- if at any point the mixture seems to be warming up or the butter is melting, put it back in the freezer for a few minutes
- repeat bringing the plastic up from several sides until the dough comes together
- Wrap the dough ball in the plastic tightly and put it in the refrigerator for 30 minutes or more.
- You are now ready to roll out your dough to make the crust
- dust your work surface lightly with flour and turn out the dough
- roll it out until it is just less than 1/4" thick and about 2 inches bigger than your pie pan
- using a rolling pin, loosely roll the dough around the pin to transfer to your pie pan.
- lifting the edges as needed tuck the dough into the pan
- use scissors or a knife to trim the extra dough or with some sharp edged pans you can just roll the rolling pin across the top to cut the extra dough off.
- Pinch with your thumb and forefinger to crimp the edge if using a normal pan.
- Your finished crust will be beautiful
aka Beef Noodle Soup
Vietnamese Pho Bo Soup is Beef Noodle Soup with a twist. This is a classic dish that is easy to prepare and is warming on a cold winter night. – jughandle
Pho was born in Northern Vietnam during the mid-1880s. The dish was heavily influenced by both Chinese and French cooking. Rice noodle and spices were imported from China; the French popularized the eating of red meat. In fact, it is believed that “pho” is derived from “pot au feu” a French soup. Vietnamese cooks blended the Chinese, French and native influences to make a dish that is uniquely Vietnamese.
Authentic Pho Bo Soup
For The Bone Broth
- 4 pounds beef soup bones
- 1 onion unpeeled and cut in half
- 5 slices fresh ginger
- 1 tablespoon salt
- 2 pods star anise
- 2 1/2 tablespoons fish sauce
- 4 quarts water
For The Dish
- 8 ounce dried rice noodles 8 ounce package
- 1 1/2 pounds beef top sirloin or thinly sliced Rib-Eye Steak
- 1/2 cup chopped cilantro
- 1 tablespoon chopped green onion
- 1 1/2 cups bean sprouts
- 1 bunch Thai basil
- 1 lime cut into 4 wedges
- 1/4 cup hoisin sauce optional
- 1/4 cup chile-garlic sauce such as Sriracha® (optional)
To Make The Bone Broth
- Preheat oven to 425 degrees F
- Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
- Scatter the onions on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
- Add bones, onion, ginger, salt, star anise, and fish sauce to a large stockpot and cover with 4 quarts of water.
- Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours.
- Strain the broth into a saucepan and set aside.
To Make The Dish
- Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour.
- Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute.
- Heat the stock to a simmer. Use either the stock you made or store bought
- Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes.
- Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
Variations On The Authentic Recipe
INSTANT POT OR PRESSURE COOKER BONE BROTH
- 2 1/2 pounds bones assorted soup bones
- 2 carrots chopped, medium size
- 2 stalks celery chopped, medium size
- 1 onion cut in half with the skin left on
- 2 cloves garlic skin left on
- 1 Tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- 1/2 tsp whole black peppercorns
- 1 tsp oregano dried, or 2 tsp fresh
- 1 tsp thyme dried, or 2 tsp fresh
- 1/2 tsp sage dried
- 8 cups of water enough water to come to 1-inch below MAX fill line
- Place the bones in the Instant Pot, filling it about half full with bones.
- Add in the vegetables, herbs, apple cider vinegar, peppercorns and salt.
- Fill the Instant Pot with water to 1-inch below the MAX fill line.
- Make sure your sealing ring is in place on the lid. Lock the lid onto the Instant Pot and set the steam release knob to the "sealing" position.
- Press the "manual" button and set your Instant Pot for high pressure for 120 minutes. (I find it easier to decrease the time because the timer resets at 120 after you decrease to zero.)
- It will take about 15-30 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
- Once the two hours is up, allow the pressure to release naturally. It will take about 15-30 minutes, then the float valve will drop.
- Strain the broth through cheesecloth or a strainer and cool.
- A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool.
- Remove the fat with a spoon and discard.
Your Instant Pot bone broth will keep fresh in the refrigerator for up to five days. For longer storage, I like to freeze 1-cup portions for easy use in recipes.
Store Bought Beef Broth
Cheesesteak Stuffed Bell Peppers
Just found this amazing idea on Delish.com, Philly Cheesesteak Stuffed Bell Peppers. If you are like me and love Philly Cheese Steaks and also love stuffed Bell Peppers, this recipe is the best of both worlds. The provolone cheese is gooey and delicious. You could make this with any protein out there. I’m going to try ground beef, strip steak, sliced beef and/or pork loin. That should hold me for a while. – jughandle
Philly Cheesesteak Stuffed Bell Peppers
- 4 bell peppers halved
- 1 tbsps vegetable oil
- 1 onion large sliced
- 16 oz cremini mushrooms sliced
- 1/4 tsp Kosher salt more or less to taste
- 1/2 tsp black pepper freshly ground, more or less to taste
- 1 1/2 pounds sirloin steak thinly sliced, tenderloin, skirt steak or pork loin will also work nicely
- 2 tsp Italian seasoning thyme, oregano, parsley, marjoram
- 16 slices provolone roughly 1 lb
- 4 Tbsps Freshly chopped parsley for garnish
- Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.
- Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
- Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes to color and melt cheese.
- Garnish with parsley before serving.
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submitted by Andy Garr
This Southern Style White Beans and Rice Recipe was submitted by Andy Garr. Andy has a keen eye, and taste, for good Southern food. Thanks Andy. What we have here is a true quick Southern Comfort food recipe that will be made in my household as long as I’m around. – jughandle
South Louisiana-Style White Beans & Rice
- 1 tablespoon olive oil
- 1 pound smoked or Andouille sausage sliced
- 1 onion large onion chopped
- 1 green bell pepper chopped
- 1 stalk celery large stalk chopped
- 2 cloves garlic minced
- 1 pound Northern Beans Camellia Brand would be nice
- 10 cups water
- 1/4 teaspoon cayenne
- 1 bay leaf
- 1/2 tsp Kosher Salt more or less to taste
- 1/2 tsp Black pepper more or less to taste
- 1 tsp Creole seasoning more or less to taste
- 1/2 cup chopped fresh parsley plus extra for garnish
- 1/2 cup chopped green onions plus extra for garnish
- 8 cups cooked rice hot cooked, 1 cup per serving more or less
- Rinse and sort beans.
- To a large heavy pot over medium heat, add oil.
- Add sliced sausage to pot, and sauté for 5 minutes.
- Put the onions, bell pepper, celery, and garlic into pot, and sauté till soft and translucent.
- Add beans, water, cayenne, and bay leaf to pot.
- Bring it all to a boil, reduce heat, and simmer uncovered for 1-2 hours, or until beans are tender. Add additional water as necessary. Don't let it dry out and burn.
- For a creamier consistency, mash some beans against the side of the pot or use a stick blender.
- Add salt, pepper, and creole seasoning to taste.
- Just before serving, stir in fresh parsley and green onions, and serve with hot cooked rice.
Chicken and Andouille Gumbo is not the perfect dish. Sure, it has tons of deep, complex flavors and is very filling. The one downside is that a true roux really jacks up the calorie count. Along with the rice this is not the healthiest of recipes I’ve shared with you. Just be aware that a serving is around a thousand calories. – jughandle
That said, this is one of the best recipes with video I’ve seen. It comes from SK -Southern Kitchen who are loaded with great southern recipes.
Submitted by Andy Garr
Chicken and Andouille Sausage Gumbo
Making a roux requires both time and patience. As the roux cooks, the flour will darken and thin out slightly. Stir constantly so that the roux will eventually turn the color of chocolate, but does not burn. In lieu of roasting a chicken, you could make a rich chicken stock out of a 3 1/2-pound whole chicken, then pull the meat from the bones and use the stock in the gumbo. However, pulling a store-bought rotisserie chicken and using commercial chicken broth is a good way to save time.
Traditional gumbo recipes call for green bell peppers, but we prefer to use more-flavorful poblanos instead. Feel free to substitute one diced green bell pepper for the poblano if you prefer.
We like to use Texas Pete hot sauce in this recipe.
- 3/4 cup vegetable oil
- 1 cup all-purpose flour
- 1 yellow onion finely diced
- 3 ribs celery finely diced
- 1 poblano pepper seeded and finely diced
- 1 red bell pepper seeded and finely diced
- 6 cloves garlic minced
- 1 tablespoon paprika
- 2 teaspoons cayenne pepper
- 3 bay leaves and 3 sprigs fresh thyme tied together with kitchen twine
- 1 pound okra cut into 1/2-inch rounds
- 15 ounces diced tomatoes 1-15oz can with its juice
- 8 cups
- 1 pound andouille sausage sliced 1/4 inch thick
- 1 tsp Kosher salt more or less to taste
- 1 tsp black pepper more or less to taste
- 2 Tbsp Hot sauce Texas Pete or Louisiana Hot Sauce, more or less to taste
- 3 pounds chicken 1 whole rotisserie or baked chicken with the skin removed and meat pulled from the bone
- 1 tablespoon Worcestershire sauce
- 4 cups Cooked white rice for serving
- 1 cup scallions Sliced or chopped for serving
- In a large Dutch oven or other heavy-bottomed pot, heat the oil over medium heat until hot.
- Stir in the flour to begin to make a dark roux.
- Cook, stirring constantly with a wooden spoon until very dark, but not burnt, 20 to 30 minutes.
- Add the onions, celery and peppers, and cook until the vegetables are softened, 6 to 8 minutes.
- Toss in the garlic, paprika, cayenne, bay leaves and thyme, and cook until aromatic, about 1 minute.
- Add the okra and tomatoes and cook until the okra begins to soften, about 5 minutes.
- Stir in the chicken broth and sausage, bring to a simmer, and cook, skimming off any oil that comes to the surface, until the flavors have melded and the sauce has darkened and slightly thickened, about 45 minutes.
- Add the chicken and Worcestershire sauce, return to a simmer, and cook until heated through, about 5 minutes.
- Taste and adjust seasonings. Season to taste with salt, pepper and hot sauce. Serve in bowls over white rice and garnished with scallions.