I made a big batch of Bolognese mid week. Killer. Added olives
and a few anchovies toward the end. I used a big enameled cast
iron with the lid on , (cracked a bit open), and roasted in the oven
so it did not need tending on the stovetop.
Did the same method for a batch of chili. Small cubed chuck and
a couple boneless beef ribs. Roasted the meats in the oven first
with a dry rub. Simple and few ingredients. Had a meal and rest in
the freezer. I can use it many ways later...chili soup, add more veg
or beans for something NEngland style. Mexican lasagna...
TortillaPie, etc.
A few weeks ago when I made a roasted tomato sauce, I took
some of that and made 'flavor bombs'. Soaked in hot water a
bunch of dried Mexican chilis, sweet and hot, then blendered and
made a rich, almost mole' like, spicy thick sauce.
I only had these small #5lb bread bags so not the best idea since
they need to be partly thawed as the plastic sticks in the frozen
creases. Qrt freezer zip-locks are better flat packed so I can just
break off a bit and add to a sauce while frozen...
Anywho, I need to make more since they added so much flavor
to the Bolognese and two 'bombs' went into the chili.
(as well as dark chocolate and a bit of masa)
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