Thanksgiving On Sunday! What better meal for the Bears Game? #JustCouldntWaitForThuraday
Spaghetti Squash Bolognese:
Courtesy of Jeff Mauro
1 spaghetti squash, halved lengthwise, seeded & roasted at 425 for 20 minutes. cooled and shredded.
1 lb Ground Turkey (85/15 fat ratio)
2 slices of bacon, sliced into small lardons
1 yellow onion, halved and diced
2 carrots, diced
2 stalks of celery, diced
1 cloves of garlic, minced
1 tablespoon tomato paste
2/3 cup of dry white wine
1 8 oz can of crushed tomatoes
1/4 cup heavy whipping cream (optional, or you can use whole milk) -or- 1/2 cup chicken stock
1/4 teaspoon grated nutmeg
1 bay leaf
2 T fresh basil, chiffonade
Salt & Pepper
Heat large skillet to medium heat. Add bacon and turkey and sauté until just cooked through. Scoop out meat with slotted spoon, reserving fat. If necessary, add 1 T of olive oil. Add in onions, carrots and celery, season, and sweat until translucent, about 10 minutes. Add in garlic and tomato paste and sauté for 3 minutes. Add in wine and scrape up any formed bits on bottom of pan. Add in tomatoes, meat and milk or cream (optional) or stock and bring to simmer. Add in nutmeg and bay leaf. Simmer for 10 minutes.
Toss with spaghetti squash and fresh basil in hot pan and move around to make sure the sauce and squash marry. Garnish with more fresh basil and parmesano reggiano.
Watch as I take a frugal culinary journey in our nation’s second largest city. Cuban breakfast sandwiches, Greek Spanikopita, Boiling Korean Seafood Soup and all american donut holes are all devoured for under 24$! 24 AMERICAN DOLLARS!. Trust me, my stomach and love handles were just as flabbergasted.
Sandwiches can be a lot of things – but dessert? I definitely thins so, and I head to Oak Park to innovative pastry shop Sugar Fixe to prove it. With some pointers from chef and owner Cindy Summers, I get inspired to whip up a sandwich that would make Elvis proud – a crunchy, sweet, creamy and fried PB&J. Next, I reinvent the ice cream sandwich by pairing ice cream with homemade chocolate turtles. Every dessert needs a beverage and this Sunday I go overboard with a Portillo’s-inspired Chocolate Cake Shake. Lorenzo and my nephews are stopping by to taste it all!
Sunday on Food Network
11:00 AM/10:00 AM CST
Live Tweeting: @jeffmauro
New locations, new set, new vibe, new SANDWICHES, same ol’ host. This season of Sandwich King will definitely blow your mind. In thanks to a new production company (Bobby Flay’s Rock Shrimp Productions), a new and talented director (Chris Sgueglia – Cash Cab, Bobby Flay’s Throwdown) and fabulous recipes, this season will hopefully break every Food Network Record known to man. What those records are, no one knows.
Stay tuned for more updates!