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by Donnie JayE-mail: [email protected]©GrahamStudioOne.COM

cookin' with auntie dee

Italy

Just the word Italy conjures uppasta and all kinds of sauces totop it with. The most exciting

thing about the recipes today is that mostall are interchangeable, and not just thatbut by adding a salad of your choice andsome hot garlic bread, plus a nice pieceof dessert, you have a complete meal. Solet’s get going, shall we my little dears?

MEAT SAUCE2 tablespoons olive oil½ cup minced onion1 clove garlic, minced½ cup minced celery2 tablespoons minced celery1 pound lean ground beef½ teaspoon white sugar1 teaspoon salt½ teaspoon dried mint6 ounces fresh mushrooms, chopped1 (6 ounce) can tomato paste2 (10.5 ounce) cans beef broth2 teaspoons dried basilIn a large skillet, warm olive oil over

low heat: sauté onion, garlic and celeryuntil onion is opaque. Stir in butter andraise heat to medium; brown beef untilthere is no pink left. Mix in sugar, salt, mint,and mushrooms; lower heat and stir 3minutes. In a large bowl whisk togethertomato paste and broth; pour liquid intoskillet and add basil. Simmer over lowheat two hours, stirring occasionally. Whenready to serve stir in one pound cookedpasta and heat through. Top with gratedParmesan cheese. Yields: six servings.

ITALIAN GRAVYThis gravy is made pork shoulder and

is slow cooked for five hours. I like this bestwith Rigatoni or heavy pasta, but it’s greatanyway you serve it.

2 tablespoons olive oil1 large onion, diced1 clove garlic, minced4 pound pork shoulder roast½ cup white wine3 cups water2 teaspoons dried oregano2 teaspoons dried parsley1 teaspoon dried thyme1 teaspoon dried rosemary3 tablespoons garlic powder1 teaspoon salt1 teaspoon black pepper2 (28 ounce) cans tomato puree6 cups water¼ cup white sugar2 pounds cooked hot pastaParmesan cheese, gratedHeat olive oil in a large stock pot over

medium heat. Sauté onions and garlicuntil lightly browned. Place pork in the potand pour in ½ cup white wine and 3 cupswater. In a small bowl combine the next sixingredients and mix well. Pour ¼ of thespice mix over the roast. Cover and cookfor thirty minutes, turning roast occasion-ally. Pour in the tomato puree and six cupsof water. Stir in the remaining spice mix-ture and ¼ cup sugar. Bring to a boil thenreduce heat and simmer for 5 hours. Stir

occasionally, serve over hot pasta and topwith grated cheese. Yield: 12 servings

AMATRICIANA4 slices bacon, diced½ cup chopped onion1 teaspoon minced garlic¼ teaspoon crushed red pepper

flakes2 (14.5 ounce) cans stewed toma-

toes1 tablespoon chopped fresh basil1 pound cooked pastaParmesan cheese gratedCook diced bacon in a large sauce-

pan over medium high heat until crisp.Drain all but two teaspoons of drippings.Add onions and cook about three min-utes. Stir in garlic and red pepper flakes.Add canned tomatoes with juice; simmerten minutes breaking up the tomatoes.Meanwhile cook the pasta until al dente,drain. Stir basil into sauce, then toss withthe cooked pasta. Top with grated cheese.Yields: 6 servings.

PASTA CARBONARAThis best served with linguini or spa-

ghetti.4 tablespoons butter4 tablespoons olive oil1 pound ham, chopped1 pound pasta, cooked and drained½ pound bacon, cooked and

crumbles½ chopped fresh parsley4 eggs, beaten1 (4 ounce) jar diced pimentos,

drained2/3 cup Parmesan cheese, grated1 teaspoon salt½ teaspoon ground black pepper1 (6 ounce) can black olives, chopped

and drainedMelt butter in a large skillet. Add oil

and ham and sauté lightly. Add the pasta,bacon, cheese, garlic, parsley, salt andpepper. Stir well heating the ingredients.Turn off heat and pour beaten eggs overall. Toss to coat evenly, then add pimentosand olives and toss again. Serve at once.Yield: 6 servings.

TWO MEAT SAUCE1 pound ground beef1 pound Italian sausage links, cut

into ¾ slices1 large onion, diced2 (15 ounce) cans tomato sauce1 (16 ounce) can stewed tomatoes1 (6 ounce) can tomato paste¾ cup water1 (4 ounce) can mushroom stems

and pieces, drained½ cup sliced stuffed olives2 teaspoons Italian seasoning1 ½ teaspoons Worcestershire sauce1 teaspoon garlic powder1 teaspoon sugar½ teaspoon chili powder¼ teaspoon dried oregano¼ teaspoon celery salt1 bay leaf

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by Rip & Marsha Naquin-Delainwww.ripandmarsha.com

E-mail: [email protected]

chop chop

CHOP CHOP: New OrleansRestaurant Guide

Bywater Bar.B.Que, 3162 Dauphine St.,is noted for its gumbo, barbeque, pizza, sand-wiches and specials. Tuesday is Mexican dayand night, while Sunday evening is Prime Ribnight. Hours are 11am-9pm Thurs. thru Tues.Closed Wed. Call 944.4445 for additional info.

Cafe Amelie, 912 Royal St., offers ro-

mantic courtyard or indoor dining along withboth eclectic culinary creations and drinks, pluslive entertainment some evenings. Servinglunch: Wed.-Sun. 11am-3pm, dinner: Wed.-Sun.5-10pm, Sat. & Sun. Brunch 11am-3pm. Call412.8965 for reservations or additional infor-mation.

Cafe Negril, 606 Frenchman St., is openfor dinner Tuesday through Saturday. Thiseatery features creations with a Caribbeaninfluence including West Indian Curried Goat,

Roast Duck, Braised Lamb Shank and Carib-bean Roast Pork. Open Tues.-Thurs. 5-11pmand Sat.-Sun. 5pm until, call 944.4744 for moreinformation.

Clover Grill, 900 Bourbon St., is open 7days and features breakfast including buildyour own omelettes. But let’s not forget their fabburgers grilled right under a hub cap and thenthere’s all those sandwiches, sides, dessertsand shakes. Call 598.1010 or visitCloverGrill.COM.

Elizabeth’s Restaurant, 601 Gallier St.It’s slogan, real food done real good, says it all.You will find some of the best breakfast, lunchand dinner specialties available in town. Phone944.9272 for hours and information.

Marigny Perks, 2401 Burgundy, servesgourmet coffee, sandwiches, pastries, danishand cakes. Open 7 days 7am-10pm. Call948.7401 for additional information.

Meauxbar Bistro, 942 N. Rampart St.,serves classic contemporary bistro fare in theQuarter on the edge. Serving dinner and drinksTues.-Sat, 6-10pm. Call 569.9979 for reserva-tions or information.

Mona Lisa Restaurant, 1212 Royal St.,features Italian specialties including salads,pizzas, sandwiches and both lunch and dinnerentrees. Lunch 11am-5pm Thurs.-Mon., Dinner5pm-10pm 7 days. Call 522.6746 for info.

Orleans Grapevine, 720 Orleans, is lo-cated in a beautifully renovated 1809 buildingoffering a pleasant atmosphere, extensive winelist with over 350 selections and delicious foodincluding prime steaks, lobster tails and rack oflamb. Serving dinner 4:30-10:30pm daily. Call523.1930 for additional information.

Petunias, A Restaurant, 817 St. Louis,is open daily 8am-3pm serving breakfast, lunch,crepes, po-boys, salads and gumbo. Dinner 3-10pm Thurs.-Sun. serving Creole and Cajundelights. Call 522.6440 or visitPetuniasRestaurant.COM.

Quartermaster: The Nellie Deli, 1100Bourbon St., was voted Restaurant/Deli of theYear once again and is open 24 hours 7 days.

Serving breakfast, lunch and dinner, the delioffers free delivery. Call 529.1416 to order.

TOMATILLO'S RESTAURANT, 437 Es-planade Ave., is open Sun. -Wed. 11am-11pmand Thurs.- Sat. 11am-until. The restaurantrefers to itself as "A Mexican Joint" featuringappetizers, soups, salads, make your owncombination plates, house specialties, burritos,desserts, and of course, specialty margaritas.Call 945.9997 for reservations or information.

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