5 Star Recipe

When 4 Stars Just Aren't Enough

  • Spaghetti and Meatballs

    by Jeffrey William Cameron

    This meal is a stand bye for me when I don’t know what I am going to make. You can prepare this meal in about 1 hour or if you have the time, you can let the sauce simmer for several hours. I can tell you the sauce is greatly enhanced when you let it simmer for a couple hours. But in a pinch, one hour will work.

    Last night I did not know what I was going to make and I was in the mood for something with tomatoes. As you know the best tomatoes you can get, outside of your own garden are canned tomatoes; they put the best of the best in the can not on the product isle. Go figure. Besides, with canned tomatoes you don’t have to do the peeling part (boil for 10-15 seconds then peel).

    So in this recipe I am using a can of tomato sauce and a can of whole tomatoes for the base. I add in sautéed garlic and shallots, then add in chopped basil, oregano, and Italian parsley.

    Note: to make your life easy when you chop up the garlic, shallots, basil, oregano, and parsley, divide it into two, one part for the sauce and the other part for the meatballs.

    I have done this recipe so many times, I don’t really have measurements and over time you will develop a flavor of your own with a little more this and a little less that. However, I will do my best to give you some measurements as a starter. And I will give you the order in which I prepare the meal so it all turns out at the same time.

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  • Spaghetti with lobster

    Last weekend I ran across a sale on small lobster tails at Albertson’s, so I picked up a couple to try out in Chef Ramsay’s spaghetti and lobster recipe.

    In chef’s recipe he calls for a whole lobster (live), which I didn’t have a the time so I substituted tails. Now I didn’t have enough lobster in my first attempt (I believe) so next time I will either increase the lobster or decrease the amount of spaghetti leaving all the other ingredients alone.

    You could taste the lobster in every bite and had a wonderful zip from the green chile. His recipe does not give too many specifics like time so I had to wing it, but it wasn’t too hard.

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