Penne Bolognese (Belize Style)
Last night I made my Awesome Penne Bolognese recipe again. but this time using Belizean meats and veggies. I used Sausage Factory ground steak and Italian Sausage and the local Belizean carrots (which are amazingly sweet). I had a hard time finding mushrooms, celery and garlic, but discovered the Greenhouse on middle street which seems to have a little of everything.
Jason's Awesome Penne Bolognese Recipe
In an effort to keep my microblog as random as possible, I decided I should share a recipe I came up with this weekend that was just awesome. Some of my best work if I do say so myself. It's not a Bolognese in the traditional sense, but I figure it's close enough to warrant the title. Also, to warn you, I don't cook in small quantities, so this will serve 8 well sized portions. Half, if you must, but leftovers are what cooking is all about.
| 1 16oz box of penne pasta | 1 cup Chicken Broth |
| 2 lbs Ground Beef (browned) | 1/4 cup Extra Virgin Olive Oil |
| 1 lb Mild Ground Pork Italian Sausage (browned) | 1 28oz can of whole peeled tomatoes |
| 1 8oz Pkg Mushrooms (cut & pre-washed) | 2 14.5 oz cans of diced tomatoes |
| 1 large Carrot (diced) | 1 8oz can tomato paste |
| 1 large stalk of Celery (diced) | 2 Bay Leaves |
| 1 large White Onion (diced in large pieces) | Oregano |
| 5 cloves of garlic (diced) |
--------------------- (serves 8) -----------------------------
1. Brown ground beef, drain
2. Brown pork sausage, drain and pat dry with paper towel
3. In extra large skillet, combine beef, pork, mushrooms, diced carrot, diced celery, diced onion, diced garlic, chicken broth, bay leaves and olive oil. Add entire cans (including juice) of the whole and diced tomatoes & tomato paste.
4. Heat covered on high until liquid begins a rapid boil.
5. Start a second extra large pot of water for boiling the pasta. Pot should be big enough to hold all of the pasta and sauce.
6. When sauce begins to boil, turn down heat to medium and stir occasionally. Sprinkle oregano to dust the entire top of the sauce and stir. Continue to cook sauce covered.
7. When water for pasta starts to boil, add pasta and cook according to instructions on package.
8. Continue to cook Sauce until vegetables soften. If sauce appears runny, remove the cover for a few minutes and let thicken. Add more oregano to taste.
9. When vegetables are soft, turn burner down to simmer until pasta is ready. (cover sauce if too thick, uncover if too runny.
10. When pasta is finished, drain and return to pot. Combine sauce a ladle full at a time, stirring pasta in between. When sauce is fully mixed with pasta. Eat and enjoy.
Red Apple Grill - Again
I couldn’t help myself. One night after rediscovering the Red Apple Grill, I decided to go back, and this time I brought my wife. We ordered the Meat platter for 2. It comes with beef ribs, pork ribs, chicken and sausage, plus the standard sides of Corn on the Cob, Garlic Bread, Chips and Apple Slices. We also elected two additional sides of Fries and Mac and Cheese… all for under $20.
It was easily enough food for 4 people. They always seem to give you more than advertised. Where else does that ever happen??
So here’s a photo of the platter of food that my wife and I had to try to stuff into our bellies. It all was just plain delicious. The Red Apple Grill is my new favorite place to eat… again.
Red Apple Grill
I just made a terrific discovery.
One of my favorite #vegas restaurants from many years ago is back. For 6 years the Red Apple Grill used to exist in a very quaint building on Jones near Spring Mountain serving delicious grilled chicken and ribs at a terrific price. It was very close to where I lived at the time and I went often. The owner John was a hoot and made every visit extra special.
The Red Apple Grill eventually upped and moved to a brand new expanded location at Rainbow and Cheyenne. That location was no where near as convenient so I ended up going only twice. The second time I found that the business was completely closed and there was no indication where they might have gone.
I am pleased to announce that my beloved Red Apple Grill is back. They recently moved into a small but nicely decorated location across the street from The Hush Puppy restaurant at 7002 W Charleston Blvd, Las Vegas, NV.
I stopped in last night to see if it really was the same place and was greeted with the same friendly humor as I was those so many years ago.
They have a significantly expanded menu but they’ve managed to keep their prices are as low as ever. For example, I ordered a half chicken meal deal and for $9 I received a half of a chicken perfectly grilled, two pieces of garlic bread, a side of mac and cheese, some tortilla chips and of course, a couple slices of their signature red apple. The chicken was HUGE and I didn’t even come close to finishing it all.
I highly recommend you give this place a try if you live in or are visiting Vegas. I expect to be there frequently.
