That's A Spicy-a Meataballa!

Alright, I'll admit it. We were watching Disney's Lady & the Tramp.  We still have hearts, man.  Souls.  Feelings.  We don't always want to punch some smarts into people.  Sometimes we just want to watch some freakin' feel good Disney movies!  And laugh at the awful, ethnic stereotypes - "Whattsa matta for you, Joe!  I break-a your face!"  That's family entertainment!  And also a direct quote from the movie.  And then we craved meatballs!  So we made them.

We try meatballs anywhere we can... and we are disappointed, every time.  Too dry.  Too mealy.  Too big.  Too bland.  Well I'm going to go out on a limb and say that these are the best meatballs I've ever had.  They were perfect (for what we like).  I spiced the hell out of these balls, because Justin made the sauce, and he was feeling like a less-seasoned marinara than we usually make, so they balanced each other out perfectly.  The combo was killer.  And we're not big on pasta... we eat it now and then, but we don't crave it, so we just ate our Meatballs and Marinara with some rustic buttered bread.

And Fugazi... need I say more? "Waiting Room".  It's my favourite Fugazi song; I'm not alone there.  But I'm not alone there for a reason. -jen

BASIC MARINARA

• 2 cans (28oz each) whole, peeled tomatoes
• 5 tablespoons olive oil, divided
• 1 red onion, diced
• 1/4 cup chopped celery greens
• 1/4 teaspoon crushed red pepper flakes
• 2-3 tablespoons minced garlic (depending on taste)
• 1/4 cup chopped fresh basil
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 1 teaspoon rosemary
• 2 bay leaves
• 1 teaspoon sea salt
• 2 teaspoons ground black pepper
• 1/2 cup Marsala wine
• 1 can (14oz) can tomato sauce
• 1 shot (1.5 oz) dry Sherry
• 1 teaspoon Italian seasoning

Empty whole tomatoes into a large bowl and break them down with your hands so that they're crushed.  (Careful, they squirt!  Wear an apron or be prepared!)  Set aside.

In a stock pot, heat 3 tablespoons of the olive oil to medium-high heat.  Add chopped onion and celery greens and sweat until onion is translucent, 3-5 minutes.  Then add minced garlic and red pepper flakes.  Cook an additional 2 minutes.  Add fresh basil, oregano, marjoram, rosemary, bay leaves, salt and black pepper.  Cook another 2 minutes, stirring constantly.  Then add Marsala and let reduce for a couple of minutes.  Add the tomato sauce and whole tomatoes that were crushed earlier.  Simmer, covered, for 1 hour, then blend with a stick/immersion blender or pour into food processor and carefully blend (it's hot!) and return to stock pot.

Simmer uncovered for an additional 1.5 hours (You can start making your meatballs here).  Ten minutes before it's done, add Sherry and remaining 2 tablespoons olive oil.  (For a spicier, more seasoned version of this sauce, we just add an additional 1/4 teaspoon red pepper flakes, 1 teaspoon Italian seasoning and 1 teaspoon Thudium's Herb Seasoning.)

Note: All the simmering and cooking down isn't absolutely necessary if you're in a hurry, but it definitely helps the flavour of your sauce if you have the time.

SPICY MEATBALLS

• 3 slices bread, cubed small
• 1 cup milk
• 1.5 pounds 15/85 ground beef (we used Angus beef, yum)
• 1.5 pounds Italian sausage
• 1 egg yolk, beaten
• 2 medium shallots, finely chopped
• 1 tablespoon minced garlic
• 2 tablespoons Worcestershire sauce 
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese (or Romano or Asiago)
• 3 tablespoons salt
• 2 teaspoons black pepper
• 4 teaspoons dry Italian seasoning (or a variation or oregano, thyme, rosemary)
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper flakes
•  1/2 teaspoon smoked paprika

Preheat oven to 375 degrees.

In a small bowl, soak bread and milk.  In a large bowl, combine all remaining ingredients.  Squeeze out some of the milk from the bread and crumble the soaked bread into the mixture, just mixing until combined.  Refrigerate for about an hour.  Place a baking rack over a baking sheet and roll meatballs about 2" in diameter.  Place on rack and partially bake meatballs for 12 to 15 minutes at 375 degrees F.


Using tongs, place the hot meatballs into the simmering marinara and cook for another 15 minutes or until internal temperature of meatballs reaches 140 degrees F.  (If you want to bake the meatballs in the oven until completely cooked through because you won't be cooking them in sauce, bake for a total of 20-25 minutes.)

Spinach and Sausage Cannelloni al Forno

There's a little restaurant just outside of Ukiah, California called Mario's Ristorante Italiano.  It's owned by some family friends of Justin's and Mario makes the best cannelloni I've ever had in my life!  He's inspired us to try, and try, and try again to make a cannelloni as good as his.  We can't.  But... our cannelloni is pretty freakin' awesome and this is the recipe for the last one we made!

Here to go with our cannelloni is Face to Face's cover of "Sunnyside of the Street", originally done by The Pogues.  The cannelloni made Justin think of this song because the first line mentions Rome... and we listen to a lot of Face to Face in our house. :)  -jen

SPINACH AND SAUSAGE CANNELLONI AL FORNO

• 2 pounds mild Italian sausage (sometimes I use a mix of hot/mild)
• 1.5 cups diced onion
• 4 teaspoons minced garlic (divided, 2 tsp/2tsp)
• 1 teaspoon red pepper flakes (optional)
• 6oz fresh spinach
• 1 container (15oz) Ricotta cheese
• 1.5 teaspoons dried thyme
• 1.5 teaspoons dried oregano
• 2 tablespoons sundried tomatoes packed in oil, diced
• 1 egg
• 1 teaspoon salt
• black pepper, to taste
• 3 tablespoons good muffuletta (olive salad)
• 1/4 cup shredded Parmesan cheese
• 1/2 cup fresh basil, chiffonaded (is that a word?)
• about 12 crepes (see recipe below)
• marinara sauce (see recipe below)

In a skillet, brown Italian sausage and onion.  Drain and return to heat.  Add 2 teaspoons minced garlic and red pepper flakes. Cook for 2 minutes, stirring to keep the garlic from burning.  Turn off heat and immediately mix in all of the spinach (it will cook down).

In a large bowl, combine Ricotta, thyme, oregano, remaining 2 teaspoons of garlic, sundried tomatoes, egg, salt, and pepper.  Add sausage/onion mixture, muffuletta, and Parmesan, mix.  Add basil last.

Refrigerate for one hour (at the same time your crepe batter is refrigerating) so flavours combine.

Preheat oven to 350F.  Coat a baking dish with nonstick cooking spray.  Spread a thin layer of marinara over the bottom.  Spoon filling into crepes, roll, and place seam-side down into sauce (it's okay for cannellonis to be touching).  Cover the middle with sauce.  I like to leave the ends exposed and sauce-free so they crisp up a little.  Sprinkle with some shredded mozzarella and bake for 30 minutes, or until the ends are browned.  Let cool slightly before serving.

QUICK MARINARA

• 1 tsp olive oil
• 1/4 cup diced yellow onion
• 2 cloves garlic
• 1/4 cup red wine
• 28 oz can tomato sauce (or 28 oz can whole pealed tomatoes blended till smooth)
• 3/4 tsp ground black pepper
• 3/4 tsp salt
• 3/4 tsp dried basil
• 3/4 tsp ground oregano
• 3/4 tsp dried thyme
• 1 bay leaf
• 1/4 tsp crushed red pepper

In a medium saucepan,  heat the oil over medium heat and add the onion and garlic.  Sweat, stirring occasionally, until the onion is translucent, about 4-5 minutes.  Add the wine and cook for 2 more minutes.  Add the rest of the ingredients and turn the heat up to medium high, bring to a boil.  Once the sauce has come to a boil, reduce to a simmer and cover for 25 minutes, occasionally stirring to make sure nothing sticks and that the simmer hasn't died.  This can be prepared ahead of time as the longer it sits, the better the flavor gets.  Make it a day ahead of time to get the best flavor result.

CREPES

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tbsp melted butter
• 1/4 tsp salt
• oil or butter to lightly grease a small frying pan.

Place all ingredients in the blender and pulse until thoroughly combined, roughly 30 seconds.  Pour through a strainer into a separate container for fridge storage.  Leave to sit for about an hour before using.  This can actually be stored in the fridge for up to 48 hrs if desired.

Coat a small nonstick pan with butter or oil (only a very light coating is needed), heating over medium high heat and pour 1 oz of batter onto the surface when the pan is hot.  Swirl the pan around till the batter is spread out into a "round" shape as thin as can be managed.  The batter begins cooking instantly so you won't have more than one roll of the pan to get the shape but that's alright as they are meant to taste good as opposed to look perfect.  After 30 seconds, use a spatula to flip the crepe and continue cooking 15 more seconds.  Set aside and lay flat to cool.  Once cool, they can be stacked and frozen for up to 2 months, used right away, or kept in the fridge for a day or two.

Chicago-Style Deep Dish Pizza

Chicago deep dish pizza.  If you've never had it, you can't even begin to understand the delicious lie that it is.  It's not really a pizza... it's a monster.  If you've eaten one and you're not from Chicago, you went home and told all your friends and family how awesome it was.  And if you live in Chicago, you have your favourite... probably Giordano's (which is my favourite), or Gino's, or Lou Malnati's.  And if you're like me, you've lived in Chicago and moved... and sometimes late at night, when you're alone, you cry a little for some real Chicago deep dish pizza.  Well, after four years of living in California with only one visit home, I decided I had to make my own, because I couldn't bring myself to fork out the $50 to have it shipped to me frozen.  I researched different recipes, tried to find what sounded right to me, and I made myself one hell of a Chicago pizza!  In fact, I'm going to brag and tell you that I think it was better than some of the afore mentioned restaurants' pizzas!  I put a can of Coke there for size-reference.  ;)

If you're not familiar with a Chicago pizza... it's a thick crust, and the cheese goes on the bottom.  Then your toppings.  Then the sauce goes on top.  You can't eat it with your hands (unless it's leftover cold pizza the next day).  And you'd be hard pressed to eat more than two pieces at a time... one is pretty much enough.  Don't let this recipe intimidate you... it looks lengthy, but it's not too hard.  Really it's like this: mix part of the dough, let rise, add the rest, knead, let rise.  Punch it, let rise.  Add toppings.  Bake.  See... it's easy!  You just need a few hours for all the rising and baking (and a cast iron skillet or a deep-dish pizza pan).  And I apologize in advance... I made homemade marinara for this, and I always just wing my marinara, so I didn't consider writing down measurements for the recipe. :\  I will do this next time!

We were going to make this Saturday, but our guests' schedules worked better for Sunday... which happened to be Easter.  So we celebrated Zombie Day with pizza, chocolate, dice, and good company!  We tend to lean away from the traditions of the church... far, far away.  (Except that Justin said pizza is Italian, and the Italians were the ones who crucified Jesus, so in a way, it's quite befitting and following the church.)  And though there were a few excellent punk rock songs that would have fit this post well... Justin and I both thought that Bad Religion's "Don't Pray On Me" was the best song for this recipe.  It is on the album titled "Recipe for Hate" and surely someone is going to be offended for my non-interest in the Christian faith... so it really has all come together in the end!  Don't let your hate spoil your appetite though... this pizza rocks!  -jen

CHICAGO-STYLE DEEP DISH PIZZA

• 1/4 ounce packet Quick Rise yeast
• 1 and 1/4 cups lukewarm water
• 1 teaspoon sugar 
• 3 and 1/4 cups all purpose flour
• 1/2 cup medium-grind yellow cornmeal 
• 1 and 1/2 teaspoons kosher salt 
• 1/2 cup olive oil , plus
• 1/2 pound Provolone, sliced 1/8" thick
• 1/2 pound Mozzarella, sliced 1/8" thick
• pizza toppings*
• 2 to 3 cups marinara
• 1 cup grated Parmesan or Romano cheese

* If using Italian sausage, do not pre-cook it.  Add to pizza in raw form.  Suggestions for other pizza ingredients: chopped or sliced red onion, green onion, pepperoni, mushrooms, fresh garlic, green or black olives, fresh basil, sweet peppers, spinach - whatever!)

In a large bowl, dissolve the yeast in 1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir to combine. Cover with plastic wrap and let rise in a warm place for 20 minutes (I have a gas oven, so I set it in the middle of the stove top, towards the back. Or you can turn your oven to it's lowest heat, open the door all the way, and just set the bowl on the open door.)

Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.  If using a stand mixer, first use mixing attachment to combine, then switch to dough kneader and run for 10 minutes.

If not using a stand mixer, stir the dough with a wooden spoon to combine.  Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will be a little sticky, but shouldn't stick to your hands. 

Lightly coat a large bowl with olive oil. Add the dough and turn to coat on all sides.  Cover the bowl with plastic wrap and place a clean, damp, kitchen towel over the top.  Set the bowl in a warm spot and let rise until doubled in volume, 1 and 1/2 to 2 hours. (For a slow rise, place the covered bowl in the refrigerator and let rise for 10 to 12 hours, returning dough to room temperature before using).

Preheat oven to 325 degrees.

When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes. Coat a 14" cast iron skillet well with olive oil or butter.  (If using a 12" cast iron skillet, remove 1/4 of the dough and use for something else - pepperoni twists, cheesy garlic sticks, etc.)  Sprinkle a dusting of corn meal over the oiled pan.  Press the dough evenly into the bottom and up the sides.  Let the dough rise in the pan for 15 to 20 minutes.

Place a layer of Provolone cheese on dough, then add a layer of Mozzarella.  Continue adding all remaining toppings in layers (except the olives, I sprinkle those on top of the sauce.)  If using raw sausage, I suggest tearing it into finger-tip size pieces to guarantee thorough cooking.  Gently ladle sauce to completely cover toppings.  Add grated Parmesan and olives.

Place in a 325 degree oven for 25-30 minutes, then turn heat up to 475 and cook an additional 15-20 minutes.  Crust should be golden brown and Parmesan should be golden.

Remove and let sit at least 20 minutes to allow the ingredients to firm up.  If you try to serve right away, you'll have a soupy mess that's impossible to serve.