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- เผยแพร่เมื่อ 30 ก.ค. 2024
- I was inspired to make Sunday Sauce from my childhood after a cool butcher I met gave me some house-made sausage. Why not use Anthony Bourdain's 'Sunday Gravy' as the backbone for the recipe? Today we are diving into Anthony Bourdain's Appetites Cookbook.
🌐 Bourdain Making Sunday Gravy with Anderson Cooper - tinyurl.com/5c66jx8n
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📚 Chapters
00:00 - Sunday Sauce From My Childhood
00:34 - Prepping The Dish
02:21 - Blowing Up Sausage
06:43 - Plating And Tasting
🍎 Ingredients
• 2½ pounds oxtail, cut into pieces (I used 4-6 lb. of beef bones instead)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 to 3 pounds pork neck bones (I didn't use these either)
• 2 pounds sweet or hot pork sausage links
• 1 large or 2 medium white or yellow onions, peeled and finely chopped
• 5 garlic cloves, peeled and crushed
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes, or to taste
• 2 cups dry red wine
• 2 cups Dark Universal Stock
• 2 (28-ounce) cans crushed tomatoes
• 2 bay leaves
• 2 sprigs fresh thyme or rosemary
• 1 sprig fresh basil
• 1 pound dry rigatoni
• 4 to 6 ounces hard cheese for grating
🫕 Equipment
• large pot or dutch oven, for sauce
• tongs
• large pot for pasta
• baking tray
#anthonybourdain #sauce #italianfood - แนวปฏิบัติและการใช้ชีวิต
Pro tip: Instead of draining the pasta, use a spider strainer to remove it from the water. Transfer the pasta to a sautéed pan or secondary pot to finish cooking with the sauce. This approach is less cumbersome than moving around a heavy pot of burning hot water. It also allows the pasta to retain more salty/starchy water to emulsify/bind with the sauce and for the sauce to adhere to the pasta.
Great tip, I'm all for less mess. Thanks for your comment
The pasta will have more flavor if you let it finish cooking for a minute or two in the sauce, so remove it with the spider and then directly into the sauce❤
Yes :) this is exactly how I do it, I started to do this out of necessity as my wrists have lost strength over the last couple of years from tendonitis and diabetes as also caused a few of fingers to like to get "stuck" ...this is known as trigger finger, lol. So I began to use my huge strainer thingy (with the long handle) and I was immediately like " um...WHY have I been fighting my huge heavy pot and the ultra dangerous steam to drain pasta when I could have been doing this all along? 😂
I swear man, you’re gonna make it big, good luck on your journey dude!
I appreciate it, happy to have you along for the journey as well
Hi Mitch, really enjoying your videos. I love and share your passion for food and all things kitchen. All the best
Thanks man. Happy you found me :)
Having a glass of wine while cooking is a ESSENTIAL! Great video as usual and shout out to Miss Julia
Oh yes indeed. Julia got a glass as well
Goodness, I remember my wife's mother preparing the same exact Sunday gravy and just took it for granted. How I miss it.
Nostalgia is the main ingredient often forgotten about. Man, that was kinda deep. Cheers brother
I am drooling. But being allergic to gluten/pasta… I sub homemade pasta made with Lupin flour using the Curtis Stone Pasta maker…it extrudes in fresh pasta (of any kind) in only13 minutes total! A true game changer!
Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
My new favourite cooking channel! Really nice and genuine. love the adventure through the cooking books
I'm very happy to hear. It's enjoyable for me and I'm glad others can share in the journey :)
Mitch, great job! Happy to know you have the talent to carry on our Sunday Sauce tradition! ❤ make it your way, that’s what makes it special. ❤❤❤
It’s in our blood motherrr. Oddly enough the Polish-side?!
Excellent video. My favorite TH-cam videos are the Sunday Sauce/Gravy videos. I think I've probably seen every single one by now. I make it quite often and love doing different variations using different meats. It's always good to stir up those memories of growing up with Mom's cooking and being able to reproduce it.
Thanks brother yup it’s nice to see all the variations out there
Just found your channel the other day, and have to say I love it! Especially your videos on the duck à l’orange and the fancy-ass dish. I’ve worked in kitchens for years and was classically French trained, so watching someone else discover these kind of old baroque ways of cooking, trying to replicate them in a modern kitchen, and hearing the first time perspectives on it feels really familiar and funny as well. Keep up with this, I watch tons of this kind of content and yours really sticks out with its integrity and familiarity.
I'm glad you found me. Thanks for the comment as well! It's certainly fun working through these recipes, discovering flavors, and making mistakes along the way haha
that's my food heaven. We have a very similar dish once a week and I brought my kids up on it. Love this channel and equally loved Bourdain.
Thanks, I appreciate the kind words :) Gotta love a slow cooked sauce
Very close to how I make my Sunday gravy. Very good.
Glad you liked it :)
For some reason by the way you were talking about your mom I thought she died until the end of the video, big sigh of relief, glad momma Mai still cookin
LMAO yup she's still kicking ass in the kitchen. For years to come :)
I got recommended this through my freakin google news feed! You got a subscriber from me! Tony would be really proud. Pour a glass for AB
That really means a lot. I'm glad you found me and greatly appreciate the sub :)
Lamb shoulder, sausage and oxtail for the win also I prefer ziti or mostaccioli with it
yesss
Another banger. Some suggestions: a good additional beef cut to include are short rib. They bring quite a bit of connective tissue that will help to add body to the final sauce and have a really nice, assertive beef flavor that carries. I like to remove the casing from my sausages that I use in sauce. First, it eliminates the "watching" required with cased sausages and also increases the surface area of the meat particles, increasing the opportunity for maillard reactions, adding depth. The casing can be added to the bouquet garni.
As for the aromatics, I like to keep my bruised garlic whole during cooking of a sauce like this. It decreases the chances of scorching the garlic and allows more of the carbohydrates to convert to sugars, providing a richer, creamier garlic flavor at the end of the cooking process.
As for cooking method, give the 3-hour roasting in the oven a try. I became a convert a few years ago after doing a side-by-side experiment with my sauce. It's just a far superior end product, in my opinion. Plus it's less work and less mess.
If you're using fresh basil wait for the sauce to come off of the boil before adding it at the last moment. Much of the character is lost to high heat and waiting until the last second to add it really increases the value it brings to the sauce. Also, tear the leaves instead of cutting them to keep them from turning black in the sauce.
EDIT: The pasta shape/texture in this case is to improve the "cling" of the sauce to the noodle. The grooves and hollow shape help the sauce to cling better. Using a smooth pasta shape or a simple noodle shape would have required a different sauce than this one.
Great advice as always my friend. I never thought about the actual shape of the pasta contributing to the dish
Kevin's comments are like the prize in a box of cereal! The cool ones from the '60's, decoder rings, invisible ink pens, loud-@$$ whistles that make your own Mom call child protective services.
Kidding...there were no child protective services in the '60's.
1) That’s a Nice Basil bush !!!
2) you could afford Parmigiana but not beef shank ?? My store, parm is $22 lb. 🤯
3) Nice Vid !!!
1) Thanks
2) I couldn't afford either, but I will always be a slut for good cheese
3) Thanks once again :)
A trick I learned from an old Italian guy back in New York is that the searing process takes 45 minutes. He slowly browned everything from the braciole to sausage, pork and beef bones all over a very low heat with no other ingredients. Then removed basically safe meat to rest and built sauce in same pot.
Non-italian here; something I can't wrap my mind around with Sunday sauce is boiling meats in tomato sauce, meats which would otherwise be fried/ grilled. I'm sure it's tasty in as far as the fat in the meat leaches out into the sauce (look up a Dublin Coddle which works the same way). But otherwise it feels like a waste of pork chops/ flank steak/ sausage, the meat will have no texture.
Yeah I get the sentiment of boiling meats that would be good on their own. I think the OG sauces utilized the 'nasty bits' that were usually not enjoyed by themselves. Recipes have since changed to include these prime cuts that are more readily available
It’s not about the expensive meat cuts, it’s what you do with it plus flavour. This looks great! So tempted to make it one day
100%! A lot of the best food comes from humble ingredients in my opinion. Thanks for your comment :)
@@mitchmai 🙏🏾👏🏾👏🏾👏🏾😍
Just found your channel one video ago (Right now) and the quality of you, your food, and your editing are fantastic. Keep doing what you're doing! I can tell you're enjoying the process, and of course enjoying the food.
Thanks very much. It is a joy to learn that's for sure. Admittedly editing can be a bear at times, but the finished product is always fun to look back on. Cheers
Your dad's garden rocks! Fine interpretation of the recipe here, well done! I'm no chef, but I can suggest the best pasta I know, Molisana. Next, mebe Rao's. But Barilla (it's fekin everywhere!) I always had problems with. Too gelatinous, no extra starch, and no real al dente window to work with before it breaks if you're trying to develop the starch/sauce/cheese crema in the pan. And I never knew why pasta was such a coveted food until I tasted Molisana. It's affordable enough. Great content! Cheers!
Hey thanks for the tips and nice comment. My Dad and his garden thank you.
Your instincts are right. Next time let the bones roast 45 min. or so, then add the tomato paste. There's a lot of sugar in tomato paste which wants to burn.
Yup indeed great advice!
Beautiful 🍷
thanks debbie
Hey dude - I didn't know this cookbook existed as far as I knew Les Hall was the only one he'd done. I've been onto my local bookshop & I should have a copy within a fortnight! Cool huh?
Dude that's awesome. Yeah this is a nice one, with a much broader range of dishes. From pretty intricate, to ones you can whip up in under 5 minutes.
That looks amazing
Thanks, it was pretty nice
Mouth-watering! Well done, Mitch.
Thanks! Highly recommend.
cool, my Nonas is very similiar, hello from the uk :)
Hey there, that's awesome to here. Cheers from somewhere not as cool as the UK :)
Just subbed! Thanks for the great video. I have started to take some of the sausage meat, crush it up and fry it hard untill crispy to add with the cheese after plating. It gives an insane amount of extra flavour.
Going to try your recipe next weekend!
Thanks for the sub :) let me know how it turns out
Beautiful!
Thank you sir
Must be me. I load my sauce with chonks of tomato, onion, bell pepper and celery. I like the veggies. But otherwise yours and mine are very similar.
Hey I'm all for the veggies. My mom actually does a lil green pepper here and there.
Literally how my mom made it once a month too. Minus the beef bones 😂 and sachet. But that smell! I get it!
Happy you can relate. Yeah the satchel is a new step for sure.
Fab well done yes great tradition.
Thanks!
Instead of the neck bones, try a pig's foot. Boil the crud off a pig foot and throw it in with everything else.
I love the way you think. Now where to find such a lovely part
Fantastic a good tomato meat sauce is such a vital dish that is infinitely variable this one with the sausages in there looks so good i need to try that soon!
I remember a lot of great food from childhood both from mom and dad but if i had to say two most strong remembered ones are my dad cooking fish we cached our selves happened at least once a week when i was with him. and my mom making a puffpastry loaf thing filled with a meat, mushrooms, onions and more in a creamcheese thing no clue what it would be called nor have i ever seen anything like it anywhere else
Ohhh I’d be interested to hear more about that puff pastry. Thanks for the comment :)
@@mitchmai its somewhat similar to Strudel but with cream cheese and a few other differences mainly in the filling and she never weaved the pastry like Chef John does here th-cam.com/video/9wdJlIgz4Kc/w-d-xo.htmlsi=lY9XLUYGABtGtI_i
You guys got gardens like that in Jersey? Dayyam -- nice job!
Definitely will try this recipe when it gets cooler out 🤙🏼 some perfect cold-weather comfort food
Oh please do. It's one that never gets old
Whiskeythree, Jersey is "The Garden State".
What is BPA? Do some cans have it and some not?
Most cans don't have it today, but it can be found in the lining of cans and has been associated with some negative health effects. I prefer to steer clear of it when it comes to consumption.
Bpa lining been got banned years ago
But where’s the meat from the oxtail?
Unfortunately lacking due to the size of my bank account :(
Hey Mitch, what kind of basil plant/bush is that, and how did it get so 'bushy'? As you are a "slut" for cheese, I am equally licentious for basil. details please.
Haha of course. Interestingly enough that was a plant I got at the supermarket that was hydroponically grown, with the intention you pick the fresh leaves and just toss the plant (crime I know). My dad transplanted and it really seemed to like the soil.
where is the scoop of ricotta? lol
Oh I'm not opposed
That wine looks pretty wet to me 🤓
The wettest.
Dood I've watched way too many of your videos where you say "I'm so scared of this fond getting burnt" and it's like... light tan or beige. Like, it can get darker. A lot, darker. You keep missing out on a lot of build up. Dark caramel and low moisture is what ya keep an eye out for stoppin' at.
Fastest way I can think of to learn it: Test it out on each pan you use for building fond with mirepoix for making stock until you know get a good sense of it. Honestly you could probably do this with four burners and one scrap stock making session.
Great advice, I've been pushing the limits of the fond as of late. My big concern is when I see black. Dark, dark, brown I'm okay with but once we hit black I shy away. This being said, I'm sure many a great dishes have come from a near 'burnt' fond. Thanks for the comment Jonathan
Clean you oven bro
Admittedly it's become a mountain that I fear to climb.