Johnny Rigate (organic beef)

Another variation on one of our families’ favorite dishes referred to as Johnny Marzetti.  This one is much closer to the original Johnny Orecchiette utilizing locally produced “Missouri Legacy Beef” organic ground beef and uses a simple home style tomato sauce with a little touch of some special ground peppers. 

Ingredients 16  Oz. Ground Beef (85-15 Organic)
 12 Oz. Penne Rigate Macaroni
 6 Large Green Onions, diced
 1 ½ Tsp. Pasilla Ground Dried Chiles (Paul Prudhomme’s Magic all natural Pasilla Chile)
 1 Large Fresh Red Bell Pepper, diced
 1 Tbsp. Roasted Garlic (ground)
 1½ - 2 Cups, finely shredded Parmesan cheese
 EVOO
 Tomato sauce
     o 1 – 14.5 0z. Can, Petite Cut Diced Tomatoes
     o 1 - 22 Oz. Tomato Sauce (14 Oz and 8 Oz can)
     o 1 Tsp. Dried ground Basil
     o 1 Tsp. Paul Prudhomme’s Vegetable Magic Seasoning

Directions1. Fire up the Egg to Full Flame with Grid in place
2. Boil water in a medium sized Emily Henry Stew Pot and add macaroni (with a heaping tablespoon of coarse sea salt and a small drizzle of EVOO), stir frequently until tender (approximately 10 minutes); remove from heat and drain in colander then set aside.
3. Drizzle EVOO into a large Emile Henry Flame Top Cassoulet and add ground beef and brown while adding in all of the spices and vegetables stirring frequently.
4. When beef is done add in the tomato sauce and the cooked Penne Rigate and simmer for 10 minutes (covered).  Remove the lid, stir in the shredded parmesan cheese and serve hot. 

Penne Paella

A variation on my Penne with Sausage and Peas that included substituting Mild Italian Sausage (for Andouille) and 8 oz. of Tomato sauce for the chicken broth in the original recipe.  Probably more of a Marzette than a Paella actually.


Ingredients
• 8-10 Oz. Penne Pasta, uncooked
• EVOO
• ¾ Lb. Mild Italian Sausage
• 3 large Cloves of Fresh Garlic (minced)
• 1 Large Tomato, chopped
• ¼ Tsp. Salt
• 1 -2 Tsp. Paul Prudhomme’s Seasoning Magic Pork and Veil Magic
• 8 Oz. can Tomato Sauce
• 1 Cup, Frozen peas, thawed
• 1 Cup, Fresh Grated Parmesan cheese

Directions
1. Fire up BGE to full flame and heat a large pot (a CI double broiler or Emile Henry 4-5 qt. pot will work fine) of lightly salted water to boiling; Add pasta and cook until tender then drain and set aside.
2. Close off the bottom damper on the BGE to and place large paella pan on grid.
3. Drizzle EVOO in bottom of paella pan then add the garlic and sausage, sprinkle on the Pork Magic and cook until browned (turn/stir occasionally).
4. Add the tomatoes and salt and cook for 2-3 minutes.
5. Add the pasta and the peas and stir well.
6. When hot, add the cheese and toss until melted. (Option: Add Cheese as a garnish instead of melting with the pasta).
7. Remove from heat and serve right from the Paella pan.

Nothing like cooking the entire dinner on the egg once again, no heat in the kitchen.  Here are the 'RAWS' (most of them anyway).

PENNE WITH SAUSAGE AND PEAS