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Whats for Dinner???


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Yes, John, please DO share your recipe for gravy pray (maybe you and G-Man could have a "gravy" "throw-down"!)!

I'd love to see you demonstrate the recipe on a video (since I can't see you in person).

I can't think of a better way to spend a few hours than to watch those magnificent biceps heartpump stir the "gravy" (shirtless would be an added bonus eyeblush)!

...After all, girls, we wouldn't want to rush perfection now, would we grin...?

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j - I have hoped for months that you would share your receipe for "gravy" voluntarily. Evidently you have no intention of doing so....thus..please give up your gravy receipe!! m

m...you sound like my wife Bonnie (nee Mongiello)regarding "gravy". I think the Sidoti Clan (Danny & Paul) will appreciate you calling it that as well!

I do a few different types, marinara, meat (I use ground beef and pork...but there are many variances on that)....and spicey meat (includes pepperoni). The key is......there's no REAL recipe. I used to make sauce much more often in the colder climes of NY...but I still make it down here once a month or so.

My fave is the meat sauce...so here goes.

Get 1 lge can crushed tomatoes, 1 lge can tomato puree and 1 small can tomato paste. (also get a bottle of dry red wine..really should be a chianti or sangiovese...if you have a borola......don't cook with it...DRINK it!). I don't do Roma tomatoes any longer because I tend to drink while in the kitchen. Too dangerous! LOL haha

You'll need olive oil, salt, pepper, 1 cup diced onion, fresh minced garlic (LOTS...I'll mince minimum 8 cloves..BOOYAH!) fresh oregano 3 tablespoons , fresh basil 3 tablespoons( I like basil) a little sugar (yes sugar) and some top shelf cheese (locatelli for me).

I like to start off browning the garlic and cooking the onions together in some olive oil in a giant sauce pot. Onions are done when they are clear. I actually then pour in one cup (or so) of dry red wine.....burn off the alcohol prior to pouring in the tomato products. You could use Roma tomatoes...but that involves cooking them and grinding them....and that'll just ruin my borola buzz! I thin out the mixture by filling the crushed tomato can with water and dropping it in. Give it a nice stir to make the mixture consistent from top to bottom. Let this start to simmer for a while. At this point I usually start chopping my oregano and basil. Oh my...my wine glass is empty....time for a refill! Now I start to brown the chopped beef and pork (about 1.5 lbs or so) in a frying pan. Brown, drain and place in the sauce mixture. I also add the oregano, basil, salt pepper and sugar to taste (usually about 1 or 2 tablespoons). Cover the pot and put on the football game.I usually have the sauce cook very slowly on a very low heat. I'll give it a stir every once in a while. This slow , low-heat cooking/simmering needs to take at least two hours....the longer the better. The last 30 mins or so...I'll grate some cheese into it and finish cooking.

Voila....Irish "Gravy".

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I'm baking. I LOVE to bake.

Bulviu plokštainis otherwise known as kugelis. It's Lithuanian if you haven't guessed.

Made from: potatoes, bacon, milk, onions, and eggs. Add salt and pepper and bay leaves.

Eat it with a bus load of sour cream!

It looks like this.

This is what I'll look like if I eat too much of it.

So I shall be careful about how much I eat! wink

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Thanks so much for the recipe, John! It's very similar to the way I make sauce, er, I mean gravy!

And, I'll be looking forward to the first installment of "Breakfast with Booyah!"

I'm already thinking of future episodes! They could be titled, "Baking with Booyah", "Brunch with Booyah", or even, "Bedtime snacks :liplick:wink with Booyah!" .)

Booyah! heartpump ...The next Food Network Star!!

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I took this from on line and reworded it to what I do.

Kugelis---Lithuanian Potato Casserole


1 pound bacon, diced

2 large onions, diced

1/2 cup butter

5 pounds russet potatoes, peeled and shredded

1 (12 fluid ounce) can milk

6 eggs


1.Preheat oven to 350 degrees F.

2.Place bacon in a pan set over medium heat, cover, and fry until the bacon is crisp. Remove bacon and keep the grease in pan.

Fry onion in the bacon grease.

Remove the cover, and continue cooking and stirring until the mixture caramelizes and turns a deep, golden brown.

Remove from heat and stir in butter to melt.

3.In a bowl...pour and stir potatoes that you have bended in a blender and the onion mixture with bacon grease, then stir in milk, eggs and bacon (diced) until well combined.

4.Bake in preheated oven for 1 hour, or until golden on top. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot with sour cream.

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Thanks, Wendy! It looks and sounds good. You can't go wrong with potatoes, onion, and bacon!

If you like that you'd probably love a little something I came up with, I call it a "Loaded Perogie Casserole"!:

First, take 2 boxes of frozen potato and cheese-filled perogies, and boil per package directions. (Unless you are very motivated and want to make some from scratch!)

Meanwhile, fry about 8-10 slices (or a whole pound grin ) of bacon until crisp. Reserve about a tablespoon of bacon grease, and add 1 or 2 tablespoons of butter to pan. Add a diced onion, and about 1/2 a head of thinly sliced cabbage to skillet. Season with a little salt, and some freshly ground pepper. When onion is translucent, you may want to add a tablespoon or so of water to the skillet and cover, to wilt the cabbage a little. When cabbage is cooked to your preference, remove from heat.

Add the cooked and drained perogies to a casserole dish. Toss perogies with about a tablespoon (or so) of butter. Top with onion/bacon/cabbage mixture, and add around a cup (or two) of shredded cheddar cheese.

Place in a 375% oven for about 5-10 minutes, just long enough to melt the cheese.

While the casserole is in the oven dice a few green onions (scallions), and get some sour cream out of the refrigerator!

Serve the casserole with the green onions and sour cream. It's really yummy. My family loves it!

For those who don't like cabbage, you could leave it out, but you should give it a try...I think you'll like it!

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  • 5 months later...


I love to see what you are making for dinner

Really , I am looking for inspiration for tomorrow wink


Lechon Asado (Cuban Roast Pork)

Moros y Cristianos (Moors and Christians - black bean and rice)

green Salad and avocado slices.

Dinner will be late - blush

I'll pour the wine while we wait

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Breakfast and Brunch items are favorites of mine. Sometimes, when I don't feel like eating (or cooking) a heavy breakfast, we have Breakfast items for Supper. Tonight we had a Springtime Egg Frittata with asparagus and ham, sausage gravy with biscuits, sliced tomatoes, Fruit Salad topped with Orange Ricotta Cream (think of a sweet orange-flavored cannoli :liplick: filling), and Cream Cheese Raspberry heartpumpsmile Muffins!

Tomorrow (and for the next several days), much lighter fare smirk is on the menu...

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