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jrhennecke

So Muddy is cooking dinner

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I know Muddy loves to cook for friends and family. So just for kicks and giggles Muddy is coming over to cook dinner for you before hitiing the water. He lets you decide the menu. What are you asking for? As for me I think Manicotti or maybe Sausage and Peppers would be nice.

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I want homemade corn bread, baked beans and ribs.  Do you think he can handle that order?    Didn't think so...lol.....

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Some Veal Parm and pasta in a nice Alfredo sauce. mmmmmmmmmmmm

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Screw that, I'm cookin' for him, I owe him a meal ;)

(But after that, it's his turn again.  I want real "veal on the heel"-pounded thin veal with marinara and Mozz served on back 3rd of an Italian hard crust loaf)

Tin,..."I got a place",.......a hole in the wall Michelle's grandfather used to take me to. ;)   We'll do lunch

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Guest muddy

SINCE JR ASKED FOR THE RECIPIE HERE IT IS ; SINCE ABOUT 8 ASKED FOR MY MARINARA RECIPIE IT'S HERE ALSO

SAUSAGE AND PEPPERS MUDDY STYLE

FIRST THE MARINARA SAUCE;

2 CANS OF CRUSHED TOMATOES AND ONE CAN OF PASTE

3 PIECES OF GARLIC SLICED THIN

3 TBS OF EXTRA VIRGIN OLIVE OIL

COUPLE OF FRESH BASIL LEAVES CHOPPED FINE

A GOOD PECCORINO ROMANO CHEESE

1/4 CUP OF ITALIAN RED WINE

BLACK PEPPER

( two whole carrots for sweetness when the sauce is ready discard the carrots and serve sauce)

SAUTEE GARLIC IN THE OLIVE OIL UNTIL THE GARLIC STARTS TO BROWN, ADD ONE CAN OF PASTE AND SUTEE THE PASTE UNTIL IT GETS VERY DARK RED, ADD THE TWO CANS OF CRUSHED TOMATOES and carrots AND BACK THE HEAT WAY OFF, ADD BASIL,CHEESE AND BLACK PEPER. COVER AND SIMMER FOR 20 MIN. THEN ADD THE RED WINE, KEEP STIRRING AND SIMMER FOR ANOTHER 20 MINUTES

THE PEPPERS; GREEN ITALIAN FRYING PEPERS NOT THOS BELL THINGS, THE LONG GREEN CONICAL SHAPED FRYING PEPERS

SOME VADILLIA ONIONS JULLIAN SLICED

5 NICE SIZED PIECES OF GARLIC, SLICED THININ A NICE THICK BLACK FRYING PAN START WITH ABOOUT 5 TBS OF OLIVE OIL( nOT VIRGIN) FRIST PUT THE GARLIC IN AND THEN ALL THER OTHER IGREDIENTS FRY EM TILL THE ONIONS ARE BROWNING ON THE EDGES AND THE PEPPERS ALSO.

THE SAUSAGE; GRILL EM  OVER WOOD OR GOOD CHARCOAL., MAKE SURE YOU USE A GOOD ITALIAN SAUSAGE THAT HAS FENNEL SEED IN IT. PUNCH SOME HOLES IN THEM WITH A FORK AND GRILL THEM UP. i USE SOME SWEET AND SOME HOT.

GET SOME GOOD LOAVES OF ITALIAND BREAD, SEMOLINA/SSEDED IF POSSIBLE

CUT EM IN TWO ADD A SAUSAGE,THEN YOU PEPPERS , AND SMOTHER IN THE MAINARA SAUCE ATTSA NICE!!!! 8-)

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Hey Mudster, what is the dish called with the bow-tie pasta, alfredo sauce, peas, bacon, and chicken? I had some the other night and cannot remember the name of it now.  :-?

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Screw that, I'm cookin' for him, I owe him a meal ;)

(But after that, it's his turn again. I want real "veal on the heel"-pounded thin veal with marinara and Mozz served on back 3rd of an Italian hard crust loaf)

Tin,..."I got a place",.......a hole in the wall Michelle's grandfather used to take me to. ;) We'll do lunch

I don't see how it can beat that place on "The Hill" we went to after the boat show. ;D

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Guest muddy
Hey Mudster, what is the dish called with the bow-tie pasta, alfredo sauce, peas, bacon, and chicken? I had some the other night and cannot remember the name of it now. :-?

Thats a White Guys Version of : Carbonara

Google it EPICURIOUS has the most authentic recipie. Only difference is I grew up with Procuitto instead of Panncetta in it

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SINCE JR ASKED FOR THE RECIPIE HERE IT IS ; SINCE ABOUT 8 ASKED FOR MY MARINARA RECIPIE IT'S HERE ALSO

SAUSAGE AND PEPPERS MUDDY STYLE

FIRST THE MARINARA SAUCE;

2 CANS OF CRUSHED TOMATOES AND ONE CAN OF PASTE

3 PIECES OF GARLIC SLICED THIN

3 TBS OF EXTRA VIRGIN OLIVE OIL

COUPLE OF FRESH BASIL LEAVES CHOPPED FINE

A GOOD PECCORINO ROMANO CHEESE

1/4 CUP OF ITALIAN RED WINE

BLACK PEPPER

( two whole carrots for sweetness when the sauce is ready discard the carrots and serve sauce)

SAUTEE GARLIC IN THE OLIVE OIL UNTIL THE GARLIC STARTS TO BROWN, ADD ONE CAN OF PASTE AND SUTEE THE PASTE UNTIL IT GETS VERY DARK RED, ADD THE TWO CANS OF CRUSHED TOMATOES and carrots AND BACK THE HEAT WAY OFF, ADD BASIL,CHEESE AND BLACK PEPER. COVER AND SIMMER FOR 20 MIN. THEN ADD THE RED WINE, KEEP STIRRING AND SIMMER FOR ANOTHER 20 MINUTES

THE PEPPERS; GREEN ITALIAN FRYING PEPERS NOT THOS BELL THINGS, THE LONG GREEN CONICAL SHAPED FRYING PEPERS

SOME VADILLIA ONIONS JULLIAN SLICED

5 NICE SIZED PIECES OF GARLIC, SLICED THININ A NICE THICK BLACK FRYING PAN START WITH ABOOUT 5 TBS OF OLIVE OIL( nOT VIRGIN) FRIST PUT THE GARLIC IN AND THEN ALL THER OTHER IGREDIENTS FRY EM TILL THE ONIONS ARE BROWNING ON THE EDGES AND THE PEPPERS ALSO.

THE SAUSAGE; GRILL EM OVER WOOD OR GOOD CHARCOAL., MAKE SURE YOU USE A GOOD ITALIAN SAUSAGE THAT HAS FENNEL SEED IN IT. PUNCH SOME HOLES IN THEM WITH A FORK AND GRILL THEM UP. i USE SOME SWEET AND SOME HOT.

GET SOME GOOD LOAVES OF ITALIAND BREAD, SEMOLINA/SSEDED IF POSSIBLE

CUT EM IN TWO ADD A SAUSAGE,THEN YOU PEPPERS , AND SMOTHER IN THE MAINARA SAUCE ATTSA NICE!!!! 8-)

Thank Muddy

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