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| Rantburg Ramadan’s Flying Circus™ |
| 2006-10-08 |
| The Active Index of Rantburg Recipes – 10-08-06 A Rantburg Ramadan™ A Rantburg Ramadan Part II™ More Rantburg Ramadan™ Son of A Rantburg Ramadan™ The Son of Rantburg Ramadan Returns™ The Bride of Rantburg Ramadan™ A Rantburg Ramadan – The Prequel ™ A Rantburg Ramadan – The Sequel ™ A Rantburg Ramadan Strikes Back™ Revenge of the Rantburg Ramadan™ Rantburg Ramadan Battles the Roller Maidens from Outer Space ™ Post # 1: Boston Baked Beans With Salt Pork And Canadian Bacon Eastern Style Side Dish Submitted by Jack Bross Post # 2: Measurement notes for Boston Baked Beans With Salt Pork And Canadian Bacon Eastern Style Side Dish Submitted by Jack Bross Post # 4: Grissini con Prosciutto Italian Appetizer of Ham Wrapped Breadsticks Submitted by Zenster Post # 5: Antipasto Platter Italian Appetizer Plate Submitted by Zenster Crouching Rantburg Hidden Ramadan™ Post # 1: Tangine Kefta Moroccan Meatball Stew Submitted by Bobby Post # 2: Lasagna Italian Pasta Casserole Submitted by Zenster Post # 3: Gorgonzola Stuffed Beef Filets Italian Style Pocketed Beef Tenderloin Submitted by Zenster |
| Posted by:Zenster |
| #4 Deep Fried Sausage Italian Garnish Preparation Time: 15 minutes Makes: ½ Cup Ingredients: ¼ Pound Italian Salami or Pepperoni 1 Cup Vegetable Oil (for frying) Preparation: Slice salami or pepperoni paper thin and deep fry until crisp but not dark brown. Use as garnish on salads or as appetizer. |
| Posted by: Zenster 2006-10-08 23:52 |
| #3 Preparation time for the mixed grill is 30-45 minutes. |
| Posted by: Zenster 2006-10-08 23:51 |
| #2 Mixed Grill Italian Main Course Preparation Time: Serves: 2 People Ingredients: 2 Each Calabrese Sausage 1 Each Hot Italian Sausage 1 Each Sweet Italian Sausage Options: Cotechino sausages Abruzzo sausages Romagnolo sausages Salpicao sausages Tuscan sausage Preparation: Heat one or two quarts of water in a large pot. Bring to a boil and add sausages. Turn off heat and wait ten minutes. Warm a large skillet or fire coals in a barbecue. Fry or grill sausages until outer casing begins to brown and swell. DO NOT prick or pierce links while cooking. Cut sweet and hot links in half and serve along side a link of the Calabrese sausage on each plate. Accompany with a variety of mustards. Some classic mustards: ZatarainÂ’s Creole Mustard Sierra Nevada Porter Mustard ColmanÂ’s English Mustard Beaver Hot Russian Mustard Inglehoffer Horseradish Mustard Grey Poupon French Mustard Pommard French Country Mustard |
| Posted by: Zenster 2006-10-08 23:47 |
| #1 Italian Meatballs Accompaniment for Pasta Preparation Time: 45 Minutes Serves: 8-12 People Ingredients: ½ Pound Ground Beef ½ Pound Bulk Italian Sausage (mild or hot) 2 Whole Eggs ½ Cup Dried Bread Crumbs ¼-½ Cup Grated or Minced Onion 2-4 Cloves Garlic 2 TBS Chopped Italian Parsley 1-2 TBS Dried Italian Seasoning 1 TSP Salt ½ TSP Ground Black Pepper ¼ Cup Olive or Vegetable Oil (for frying) Optional: ¼-½ Cup Grated Parmesan Cheese Minced green bell pepper Red pepper flakes (for heat) Preparation: Note: For best results, run ground beef, Italian sausage, chopped onion and garlic through a meat grinder one or two times. If using Italian sausage links, break open casings and crumble meat into mixture. Beat eggs in a separate bowl until creamy. Mix all other ingredients completely and fold in eggs. Continue mixing until well incorporated. Warm a large skillet over medium heat and add oil to pan. Once pan is hot, use a large spoon to scoop out 1-2 tablespoons of the meat mixture at a time and shape into small balls using two spoons or your hands. Gently place in hot pan and begin frying until lightly browned on all sides. Drain on paper towels and reserve or add to hot marinara sauce for use with cooked pasta. |
| Posted by: Zenster 2006-10-08 23:10 |