Hajars Wicked Sauce Tomatish Recipes

LUKE'S WICKED SPAGHETTI SAUCE

Steps:

• Chop the onion and mince the garlic. Saute in olive oil, be careful not to cook the garlic too long. I add the onion first, and the garlic for the last couple minutes of cooking.
• Brown the ground beef, I drain and discard most of the fat.
• In large pot add whole tomatoes (I chop each of these into smaller pieces in the pot.) Add the tomato sauce. Add the tomato paste. Add the beef and the onion/garlic mixture.
• Add your red pepper flakes, 1/2 tsp to 1 tsp depending on how spicy you want it, oregano, basil, sugar, bay leaf, and salt and pepper to taste.
• Mix well and simmer on low for 60-90 mins, stirring occasionally. Add 1/4 cup of water if it gets too thick while simmering. Remove bay leaf, and serve over pasta, top with freshly grated parmesan cheese.

WICKED WEENIES

Steps:

• Seed peppers and chop. Also chop hot dogs.
• Mix the rest of the ingredients and place into at least a 6-quart stock pot. Add hot dogs and bring to a boil.
• Add peppers and cook for 10 minutes.
• Place one clove garlic into each jar (optional).
• Ladel mixture into jars. Wipe rims, apply sterilized lids and rings.
• Pressure can 10 pounds for at least 30 minutes (90 is best - it won't hurt anything).

HAJAR'S BLACK CARDAMOM CHICKEN CURRY

Steps:

• The marinade needs to be a smooth paste.Put the 1st 6 ingredients, EXCEPT chicken, into a blender with a splash of water and puree.
• Place sliced chicken in a bowl and spread the marinade over, coating each piece. Cover and refrigerate for about 30 minutes, though you can leave it longer or even overnight is best.
• When you're ready to cook the dish, put a large pot, preferably heavy bottomed, over a medium heat. Add the oil. When it's hot stir in the cinnamon and cardamom for a few seconds.
• Add onion and cook for 5 minutes until it starts to soften. It will turn brown from the cinnamon.
• Add cumin and coriander, then gradually add the yoghurt, stirring all the time.
• Add the tomato paste and mix in well, reduce the heat.
• Put the chicken and its marinade into the pan and cook for about 5 minutes.
• Pour the water into the pan and still in the garam masala if you have any. I have made this without it and it is so flavorful that I didn't really miss it.
• Bring to a simmer and cook uncovered, stirring frequently, for 15 minutes or so until the sauce has reduced to a thick, spoon able consistency. Remove from heat, stir in lemon juice and serve.
• I serve this with naan bread, mango, peach or apricot chutney, and rice flavored with cooked onions. You want a fairly plain rice as the dish is so flavorful a strongly seasoned rice would mask the wonderful flavors of the dish.
• Servings being difficult to judge as a serving is different to everyone. So I am listing this as 4 servings for hearty appetites. Cooking does not include marinating time. Boneless thighs work well for this too; just cut into fairly wide strips.

BOUREK (MEAT FILLED PASTRY)

Steps:

• Melt the butter in a skillet over medium heat.
• Add the lamb and stir-fry a minute.
• Add the onion, parsley, salt, pepper and cinnamon and cook over medium low heat til lamb is cooked through.
• Take one sheet of phyllo and fold both side to the center length-wise.
• Sprinkle lightly with melted butter.
• Place 2 heaping tablespoons of meat stuffing at one end of the phyllo.
• Press it out til it is about 4 inches wide and 1 inch deep.
• Roll the dough over and roll about 3 times.
• Sprinkle a bit more butter on the end and dab with egg to seal.
• Do this with the remaining meat mix and phyllo.
• Bake in a buttered baking dish in 350 degree oven for 15 to 20 minutes.

HAJAR'S WICKED SAUCE TOMATISH!

Steps:

• In a skillet or heavy bottomed saucepan place the oil, onions, garlic, parsley, coriander, salt and pepper. *Then* turn your burner or flame to low and saute until soft and translucent with no browning at all, stirring occasionally. Add paprika and allow to blend over heat for 1 minute.
• Add grated tomato, stir to blend.
• Turn heat up to med and add tomato paste. Stir and blend with other ingredients for 30 seconds. Add water and stir well. Add lemon juice to suit.
• Turn heat to med-high and bring to a bubble adding more water to reach your desired consistency. Here is personal choice time. Acceptable sauce tomatish can run from nearly "chicken broth" thin to as thick as canned tomato sauce and just a bit thicker. I like mine on the thicker end of the scale though sauce tomatish is never so thick that it doesn't slide nicely from the spoon.