Recently, Carla over at Expat Chef in Barcelona ( a great blog, by the way, so please check it out), made some great comments to Part 6 of my Sunday Gravy experiment (The Pulled Pork Sandwich).  I was looking for something to do for part 8 and her BBQ sauce idea prompted me to cook some ribs in the gravy (thus adding yet more depth to the flavor) and then use them to play around with barbecue sauce ingredients she suggested.

I plan to update you on the status of the gravy shortly (we are now at Day 45, of the experiment), but, basically, Carla inspired me to use a little of the current result with some simple additional  additions in order to make a tangy sauce. There won’t be any actual barbecuing involved in this experiment, actually, but I am looking forward to seeing how her general theme works with the ribs cooked in the oven…Read More →

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Well, the Sunday Gravy project is proceeding nicely and we are now at Day 36. Since my Spicy Sausage experiment (which was posted well over a week after I did the cooking) I have reheated the gravy twice to keep it fresh (days 26 and 32) and it still tastes great. The sweetness has given away a little, but the layers of rich umami flavor more than compensate for this and there is no harshness at all.

One of the traditional additions to the typical Sunday Gravy (which usually accompanies to the Sausages and Meatballs I cooked on Day 4) is Braciole (plural of the less commonly used name Braciola). Basically, these are stuffed rolls of meat (usually beef, but sometimes veal or pork), that are (mostly Italian-American) derivatives of the generic Italian delicacies known as ‘Involtini’. Fans of ‘The Sopranos’ will certainly recognize the name of the dish (usually pronounced something like ‘bra-ZHOOL’), but in the television show the word is usually used (for fairly obvious reasons) as a slang term for penis…Read More →

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“Hey, come over here, kid, learn something. You never know, you might have to cook for 20 guys someday… You see, you start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it, you make sure it doesn’t stick. You get it to a boil, you shove in all your sausage and your meatballs… And a little bit of wine. And a little bit of sugar, and that’s my trick.”

Who can forget that terrific scene in ‘The Godfather’ when Fat Clemenza shares his special sauce recipe with Michael Corleone? Old Clemenza never uses the term but what he is basically cooking is one of the countless variations on the tomato based sauce that generations of Italian-Americans have come to call  gravy, or, more particularly, ‘Sunday Gravy’…Read More →

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