BLOGGIN' BIN REVUE

Bad Movies, Good Eats: Wiseguy Edition

 

HOW MANY TIMES HAS THIS HAPPENED TO YOU? You’ve invited the whole gang over one rainy evening for dinner and a viewing of Wiseguys vs. Zombies, because after reading the awesome review of the film at the Bargain Bin Review, you just had to see it. It’s going to be a great time, obviously, but what do you serve?

Well, that’s when we turn to Chef Tom… who has been away, searching the globe for the latest and greatest dishes for you. Also, I totally forgot to ask him to come up with something for this month. My bad.

 

In Chef Tom’s absence, we turn to the next obvious solution: 

 

After a lengthy session of communing with my great grandmother, I have been given a recipe to share with you.

My Great-Grandma says hi. And to stop picking your teeth, that’s gross.

 

 

GREAT-GRANDMA’S BIG SPAGHETTI DINNER

(all recipes serve approximately 10)

GREAT-GRANDMA’S SAUCE

 

• 3 T olive oil
• 1 medium onion, finely chopped
• 1 boneless pork rib, sliced
• 32 oz can of tomato sauce
• 32 oz can of tomato puree
• 3 small cans of tomato paste
• 1/4 cup red wine
• 3 cloves fresh garlic, pressed and minced
• 1 T sugar
• Bay leaf
• Oregano and basil to taste
• 1 lb Italian sausages
• 1 batch Nolahn’s Meatballs (see recipe below) 

1. In a large Dutch oven pot, sauté the pork and onion in the olive oil until the onion is translucent.
2. Add tomato sauce, tomato puree and tomato paste, as well as equal amounts of water. Using an immersion blender, mix until you’ve not only blended the tomato paste well but have shredded up the pork.
3. Add in the wine, garlic, sugar, bay leaf and seasonings. Bring to a boil, then turn heat down to a simmer.
4. Cook up the sausages in the broiler, approx 5 minutes on each side. Cut into thick slices and add to the sauce. You’ll probably need to divide the sauce into two large pots.
5. Cook up the meatballs and add to the sauce.
6. At this point, you have two ways to thicken the sauce, depending on your time frame: You can simmer the sauce on low forever, then pack it into the fridge to reheat and serve the next day… Or you can kick the stovetop up to medium-low for a couple hours, stirring every so often to keep the sauce from spitting all over the place. 

NOLAHN’S MEATBALLS

• 2 lbs. ground beef (you can substitute with ground turkey… if you hate America)
• 1/2 cup bread crumbs
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped bell pepper
• 1 clove garlic, minced
• 1 egg
• 1/2 tsp. oregano
• 1/2 tsp. basil
• Salt and pepper to taste

1. Mix all ingredients by hand until well blended. Roll into golf ball-sized balls.
2. Place meatballs on broiler pan, giving each enough room so they aren’t touching each other. Broil until browned, approx. 5 minutes on each side.

 

 

While the sauce is simmering, you’ll have plenty of time to make…

 

NOLAHN’S ANTI-PASTA BINGO SALAD

Look: This is a big, hearty salad, but it’s still salad. You’re going to go ahead and alter this thing according to what you like to eat. So rather than tell you exactly what must be in here, I’ll let you play BINGO with the ingredients…

• 2 heads of romaine lettuce
• 6 thin slices of ham
• 6 thin slices of bologna
• 6 thin slices of salami
• 6 thin slices of provolone cheese
• 18 thin slices of pepperoni
• Croutons

ANY FIVE of the following BINGO ingredients:

• Red onion, thinly sliced
• Carrots, shredded
• Cherry tomatoes
• Black olives, sliced
• Green peppers, thinly sliced
• Roasted red peppers, sliced if necessary
• Artichoke hearts
• Hard-boiled eggs, quartered into spears

1.  Wash, dry and chop the lettuce, and place into a large serving bowl. Add the BINGO ingredients, and toss.
2. On a cutting board, stack one slice each of the ham, bologna, salami and cheese. On top, spread three slices of pepperoni across the middle. Starting at the bottom of your stack, roll the deli items together. Slice up the deli roll into half-inch “rings” containing all of the ingredients. Add to the salad, and repeat the process with remaining deli items.
3. Top with croutons, and serve with an oil/vinegar-based dressing. 

 

 

 One final step to start about a half hour before serving…

  

NOLAHN-STYLE SPAGHETTI

• 2 lbs Spaghetti (and not that Angel Hair kind)
• 1 tsp olive oil
• Great-Grandma’s Sauce
• Parmesan cheese

1. Dude, it’s spaghetti– I think you can work this out. Boil up the spaghetti. I personally am not a fan of al dente, but I can’t stop you, either.
2. While the pasta is draining, stir in olive oil. Add half a ladle full of sauce to your serving dish, and spread around the bottom.
3. Pour the pasta into the serving dish. Sprinkle generously with Parmesan cheese, and stir.
4. Add a ladle full of sauce and mix.

 

 

Serve all family style with a crusty Italian bread and whatever red wine you used in the sauce. If eating while viewing Wiseguys vs. Zombies, the Bargain Bin Review’s Sommelier Service says that accompanying the meal with India Pale Ale is also acceptable.