Like most people, I suppose, we’ve been cooking at home almost every night since last March. We don’t feel comfortable going out to restaurants, and ordering in pizza has its limitations. Much of this time, I’ve been the “chef de la casa,” trying to come up with different menus night after night. It’s been a hoot, but we have survived.
Most recently, I came up with a four-jar solution for dinner that seems worth passing on to other kitchen warriors trying to get by. It’s easy, tasty, inexpensive, and might pass for something more impressive. I recently billed it to guests as a Sicilian recipe I’d picked up in Honduras. I offer it for those of us conscripted into cooking by the ongoing crisis, certainly not to those of you out there who fancy yourselves “chefs.”
Here it is:
Mezzetta Family Co. Marinara Sauce – 1 24.5 oz. jar. In my opinion, this is the best off-the shelf marinara out there, and I’ve tried a lot of them. This is the foundation ingredient for the recipe.
Carando Italian Meatballs, Mozzarella, Traditional Italian or Spicy: one package (8 meatballs). Probably any brand of prepared meatballs would be fine; I prefer the traditional but have not yet tried the mozzarella ones.
Artichoke hearts from a can or jar, chopped (about a handful)
Roasted red peppers from a jar, chopped (a handful)
Manzanilla olives, from a jar, chopped (a handful)
Salt, pepper, and garlic powder to taste
Put the meatballs in a foil-lined baking pan and bake at 375 degrees for 15 minutes, and then turn and bake for another 15-25 minutes on the other side. The internal temperature should be at least 165 degrees or more. I slice one open to check.
Next empty one jar of Mezzetta marinara into large skillet, simmer, and add the chopped artichoke hearts, roasted red peppers, and olives. Stir occasionally.
Finally, add the meatballs, and continue to simmer until ready.
Add salt, pepper, and garlic powder to taste. You might prefer to mince fresh garlic instead of using powder.
If you have guests, you might want to prepare this in advance, ditch the jars, and give it your own name. Serves two with plenty left for a couple of lunches.
*Covid Rations
FROM MY COOKBOOK, SOUTHERN COOKING–A MAN’S DOMAIN, IN TIME FOR SUPERBOWL SUNDAY:
POOR MAN’S GUMBO (ENTREE)
Something for Everybody
Gumbo comes in a variety of textures and taste. For some, gumbo is strictly a vegetable concoction, while for others; it is a chance to create a culinary taste treat from everything left over in the kitchen. Today, however, gumbo is most often made from fresh ingredients, but the taste is the same. The following recipe is good for large crowds and is guaranteed to please the most discriminating palates.
POOR MAN’S GUMBO
1 lb of peeled raw shrimp
1 lb of diced country ham
1 fresh crab meat, chopped
1 lb of smoked sausage, diced
1 lb diced white chicken meat
2 large bell peppers
1/2 cup chopped onions
2 cups plain flour
1 pound of bacon
2 pounds fresh okra, sliced
4 large cans tomatoes
2 cloves of garlic
1 bottle of Liquid Smoke
Assorted herbs
2-three quart crockpots
1 bottle green or red Tabasco Sauce
In a large frying pan, fry bacon until crispy. Leave grease in pan and slowly stir in 2 cups of flour and stir to create a light brown roux. Divide roux evenly between the two crockpots. Add two cans of tomatoes to each pot, along with 1 pound of sliced okra, and turn crockpot to high setting. Split piles of shrimp, crabmeat, ham, and sausage evenly place equal amounts into each crockpot. Add diced bell peppers, crushed garlic cloves, crumbled bacon strips, and other herbs to mixture. To each crockpot, add one-half (4 oz. of Liquid Smoke). Allow each crockpot to come to a full boil, then reduce heat to medium. Cook at medium heat for four hours, then reduce heat to low. Allow to simmer at low heat for full 8 to 12 hours. Can be served directly from crockpot. Allow guests to season to taste with Tabasco Sauce. Should be served with garlic bread or oyster crackers.
This recipe will serve 20 to 25 persons and can be prepared the day before any party. Using small plastic soup bowls and plastic utensils will save time on cleanup.
Thanks for not including any Brussels sprouts or kale!