Archives for June 2007

Manicotti & Sauce

June 2, 2007 by

Make your own Manicotti or buy the best you can find (fresh or frozen) then prepare this sauce to ladle over. It can be made in less than an hour. Mmmmm.


2 28-oz. cans Italian crushed tomatoes with basil (I use San Marzano)
1/4 cup extra virgin olive oil
2 oz. fatback or salt pork OR 1 Tbsp. bacon fat* (optional)
1 small onion, diced
2 minced garlic gloves
Salt & pepper to taste
1/2 tsp. dried oregano
4-6 fresh torn basil leaves – (optional, but good)


Pour oil into large pan and heat over medium-hight heat. Add the bacon fat or salt pork. If using salt port, saute for 5 minutes then remove and discard.


Add onion and saute for 3 minutes. Stir in the garlic – sizzle for about 30 seconds. Add tomatoes, salt, pepper, and oregano. Stir. Turn up heat to high, bring to a boil then immediately reduce to simmering and cook for 1 hour. Sauce will thicken up.


Stir in the basil, if using, and warm for 1 minute. Serve.


*Whenever we cook bacon, I strain & pour the fat into a container I keep covered in the fridge for use with this and fried chicken.

Filed Under: Macaroni / Pasta

Fried Chicken

June 2, 2007 by

The longer you can let the chicken pieces set in the fridge with the spices on them the better. I do my prep work in the morning then I’m ready to fry at night.


Step 1:
8 pieces of chicken – any combo you want
2 tsp. kosher salt
1 tsp. black pepper
1/2 tsp. garlic powder


Step 2:
1 cup flour
1/2 tsp. black pepper
1/2 tsp. paprika


1-2 cups vegetable oil
1 Tbps. bacon fat (optional)


Rinse the chicken pieces and pat dry, place on a large, rimmed tray.


(Step 1 ingredients) In a small bowl, mix the salt, pepper, and garlic powder together and sprinkle all over the chicken pieces. Cover then place in the fridge for several hours. You really should let this sit no less than 1 hour – it makes all the difference.


(Step 2 ingredients) Place the flour, pepper, and paprika into a large zip lock type plastic bag. One at a time, add the seasoned chicken pieces and shake until it is covered with the flour spice mix.


In a large skillet (cast iron works best), heat the oil & bacon fat over high heat until when a little flour is sprinkled into it, it bubbles. Add the chicken pieces (you’ll have 2 batches) and lower the heat to medium. Cook for about 10-15 minutes per side – nicely golden, turn and cook the other side until cooked through. Remove from skillet and place on paper bags or paper towels to drain. Serve hot or cold.

Filed Under: Chicken
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