Marinara Sauce from The Stinking Cookbook: From the Stinking Rose, a Garlic Restaurant
1/2 Cup Olive Oil
4 Medium Diced Onions
8 Cloves Minced Garlic
1 Bunch Chopped Fresh Parsley
1 Teaspoon Crushed Red Pepper
2 28 Ounce Cans of Tomatoes
2 Bay Leaves
2 Teaspoons Anise Seed
Heat oil in a large pot. Saute onions. Add garlic, parsley, red pepper and saute for two minutes. Add tomato, anise seed, bay leaves. Simmer for two hours.
(I added salt though it is not called for here.)
How you say, “pungent?”
Filed under “I Am Home…”
I do not cook poultry enough. When I have an urge to create something in the kitchen, it usually involves cow or pig, or, occassionally, ground bird meat, which does not count as poultry. I mean, I am generally nervous to cook bird on the bone.
I had some barbecue sauce leftover. I had purchased it for some cooking adventure months ago when Dad was down. In an ill-advised strategy, I made corn bread and had it with smokies cooked in the barbecue sauce. It was tasty, but too much of that stuff will make your chest explode. Good as a party food, bad as a meal. Bachelors can learn.
So I bought a big pack of drumsticks. I read a method on some blog I can’t find right now and decided to try it. It was gud. You throw your chicken into a stock pot and cover them with water. Salt and pepper. And a cup of white vinegar. You bring it to a boil and simmer for an hour. Then, you slather them with your sauce and cook ’em. My method of choice was the crock pot, though I reckon you could put them in the oven or stack them on a barby. In the crock for an hour or so, with a cut up onion pencil on it, and yoinks. It came out falling off the bone and delicious. I think the vinegar thing may be what they do when they make Buffalo wangs. Don’t they tend to taste a little vinegarrry? Anyways, it was good and it was cheap eats.
One of these days, I am going to try a whole bird. But that involves an entirely different set of skills.