Jump to content
View in the app

A better way to browse. Learn more.

Surly Horns

A full-screen app on your home screen with push notifications, badges and more.

To install this app on iOS and iPadOS
  1. Tap the Share icon in Safari
  2. Scroll the menu and tap Add to Home Screen.
  3. Tap Add in the top-right corner.
To install this app on Android
  1. Tap the 3-dot menu (⋮) in the top-right corner of the browser.
  2. Tap Add to Home screen or Install app.
  3. Confirm by tapping Install.

Featured Replies

  • Author

Although it's a generic chain, I always loved the Rigatoni D from Maggiano's growing up.  Wanted to see if I could recreate it and I'll be damned if they don't just have the recipe on their website...

https://www.maggianos.com/blog/our-famous-rigatoni-d-recipe

So, really can't take any credit for this one as I pretty much just followed the recipe to a T.  But it did turn out great and tasted as good, maybe even a little better, than what I remember from the restaurant.  Shit's got crack in it.

Side note: I really hate cooking like that.  Following a recipe to a T feels much more like science than art that anyone who can read can do, and that's just not enjoyable to me.  But anyway, here's the end result...

k3TWc6.jpg

8jK4ZE.jpg

VEHhcc.jpg

There's plenty of people who can read that would fuck that recipe up real good.  Because you know how to cook, is why you can replicate it well.  Looks good...

  • Author
3 minutes ago, PantsTent said:

There's plenty of people who can read that would fuck that recipe up real good.  Because you know how to cook, is why you can replicate it well.  Looks good...

Yeah, I suppose you're right.  I still much prefer to wing it and eyeball and improvise and estimate and shoot from the hip and tweak things to my liking when I cook.

  • 2 weeks later...
  • Popular Post

First time making ravioli or any scratch pasta for that matter. Filling was sausage, spinach and cheese. Won’t be the last because it’s really not that hard and fantastic.

08d5b8be6d27b35fca3a50ce9a18bd8a.jpg

5d09d8a3d3c76a7ad7523b28026e0dd0.jpg

0bd3a4398977133dca81755172749eb4.jpg

Stoked to find this thread.  Love me some eye-talian deliciousness.  Looking forward to contributing

  • Author
10 hours ago, Sbbruin said:

Looking forward to contributing from my boat and one-upping all you poor bastards

Fify 

  • Author
30 minutes ago, VABuckeye said:

Did you see his brisket?  He ain't one-upping us.  8-)

Haha yeah but he fucked the delivery up by not posting pics of it from his boat.  He could post a bowl of kraft mac and cheese in this thread from his boat and it will look fantastic.

Scrolling through here, now I’m starving for Italian. It’s what’s for dinner. 

Baked ziti is very underrated.  It was one of my favorite dishes at Patrizio when I lived in Dallas back in the day.  Well done, @Landomatic.

43ecc18d762a4af575cfe63eb93c7ccd.jpg
Lasagna. Spicy Italian sausages on top so the wife can pick them off. Homemade pasta, spinach/meat sauce layers, mozzarella layers, ricotta layers.

Have had Sunday gravy simmering since 11 am.  Just meatballs as meat — Italian sweet sausage and ground beef from central market.  

  • 2 weeks later...
  • Author
46 minutes ago, ChickenSandwich said:

need a good meat sauce recipe if anyone has one

I got you fam.  Post 6 of this thread.  It’s what’s posted above.  Made it last night.  Slams every time...

 

So I see a lot of variations of Italian meat sauce, and a lot of variations of Bolognese.  But what sets the two apart?  Is it cream?  A mirepoix?  The meat (beef v. pork and/or veal)? 

Im inspired.  thanks boys.  Im updating my HEB curbside right now.  

 

  • 3 weeks later...

Decided to recreate one of my all time greatest Italian restaurant dishes tonight. RPM Italian Chicago spicy squid ink crab pasta. Tried recreating on my own a few times with moderate success. Finally found recipe thank god. Personally, This is a top 5 dish for a number of reason. Had to sub on jalapeño for Fresno chili peppers and added a small lobster tail on top, but still was a crazy good dinner. Pasta easily available on Amazon.

Inspiration:

39b53c5180ebe318d0ab2a13dab0e3b3.jpg

Recipe:

e2cbe405798485cbdf3f62381b5288c0.jpg

My central Texas recreation. 8/10 overall.
a49fe133eea1ece38bf09424f9238ea0.jpg
Cheers!


Sent from my iPhone using Tapatalk

Looks fantastic.  I've eaten at RPM Italian Chicago.  Very good eats.

  • 3 weeks later...
  • Author

I've made a variation of spaghetti twice this week.  Covid giving me the fats.

Spicy sausage red sauce...

QN6Cso.jpg

Grilled chicken pepper sauce...

7L2r3o.jpg

  • 3 weeks later...
  • Author

Squid Ink Seafood Pasta

Saw someone make something like this years ago on some cooking show.  No clue which one or who it was, so going completely off memory on it.  I'm sure I fucked a few things up, but it turned out pretty damn fantastic for just stabbing in the dark.

Started by crisping up some pork belly strips...

aEl3tq.jpg

Set them aside once they're nice and crispy as they're just going to serve as a crispy garnish at the end when I plate...

hCcJbR.jpg

In a separate pot, cooked up some peppers...

ok2iky.jpg

Set them aside once they're done.  Admittedly, I was a little paranoid about the timing of it all as the seafood and the pasta take almost no time to cook, so setting the peppers aside helps control that some.

bQkSu1.jpg

In the same pot that had the pork belly, cook the shrimp and calamari in a little EVOO with sliced garlic.  The shrimp take about twice as long as the squid, and both can get really rubbery really fast so pay really close attention.  Add in the peppers and some red pepper flakes...

Y6fhn9.jpg

Before that gets overcooked, add in your pasta just before it's done.  This pasta (Central Market Squid Ink Fettuccine) took 3 minutes to cook so everything happened really fast right at the end there.  Toss it around in whatever sauce was created throughout the whole process and add some finishing salt....

EKmmkM.jpg

Plated with a little bit of fresh basil, some shaved parmesagno raggiano and the pork belly crisps...

xVtaNn.jpg

Couple critiques...I think I overcooked the pork belly just a touch so the flavor was slightly off-putting.  Texture was nice, but the slightly burned flavor offset it, resulting in kind of a net negative on that part.  Also, I got a little heavy handed with the red pepper flakes.  Overall though, it was pretty damn tasty.

Will make again.

On 6/19/2020 at 3:58 PM, South Austin said:

So I see a lot of variations of Italian meat sauce, and a lot of variations of Bolognese.  But what sets the two apart?  Is it cream?  A mirepoix?  The meat (beef v. pork and/or veal)? 

The bolognese changes as you go north.  It's much more of a tomato sauce with meat in it in the south and by the time you get to northern Italy it's almost a purely meat sauce.  Each region/city has their own take on the sauce.  The sauce I make is a ragu bolognese and is based on a recipe from Bologna.  It uses beef, pork and veal and only has a couple of tomatoes in it.  There is no cream at all in the sauce but there is a lot of red wine in it.

One of my favorite pastas; looks great.

Chicken Parm, pasta with vodka sauce on the side and some roasted broccoli. 

IMG_2598.thumb.jpeg.4425a610fbe8e8db7d8bec479dab59c3.jpeg

  • Author

Sunday Gravy

Always wanted to try one of those long, all day pasta sauce cooks to see if it really makes that much difference to cook it longer.  It does.  That long cook just ended up pulling out all the flavors to a whole other level.  Best red sauce pasta I've ever made.  Total cook time about 7 hours.

Not saying I won't do a quicker one ever again when time calls for it.  But if I ever have the option of doing a long cook on my red sauce again, I'm going this route.  Other than stirring a few times in between, the actual amount of work is the same, so it's kind of a no-brainer...assuming 1) I'll be home all day and 2) that I think of it early enough in the day (which never seems to happen).

Basic ingredients - garlic, sage (had some laying around so thought I'd try it), Italian parsley, basil, celery, carrots, onion, and per Surly suggestions, a few leftover parmigiano reggiano rinds.  Went with bucatini for the pasta because I love it (always bronze cut whenever possible), and a couple cans of peeled San Marzano tomatoes.  Also added about a cup of Italian red wine, which I've never done before but I've seen it done on these longer cooks so wanted to try it...

hW3Nxv.jpg

pYE32q.jpg

Went with Italian Sausage for my protein this time...

VliAfW.jpg

8mRGPs.jpg

Got everything going by about 1:30PM...

PrvmpG.jpg

Wxjx3F.jpg

Cooked covered for the first 5 hours, then cracked the lid for the 6th hour, then removed the lid for the last hour.  After 7 hours...

KoVPgo.jpg

Ended up with way more sauce than pasta, so finished it all in a separate pan so I could control the ratios...

UPULeQ.jpg

A little antipasto to get us started.  After smelling pasta sauce slow cooking all day, people start getting a little hungry and impatient.  This tides us over...

4m3hUz.jpg

Plated and served.  Looks about the same as any old red sauce pasta I've ever made, but taste was elevated to 11...

dcgJG7.jpg

Beautiful Lando.  Every Italian sauce I make cooks for a minimum of four hours.  You're right, it makes a huge difference in the depth of flavor in the dish.  Bravo!

Edited by VABuckeye

the only way I can comfort myself with not having access to that level of Italian food on the regular is the reality that I would be FAT as FUCK if that was served to me frequently.

 

Tremendous.

  • Author

I struggle to come up with a side or starter when I make pasta.  Can always do bread (and often do), but that's just more carbs on carbs.  Salad I guess, but...salad.  I think I've decided antipasto is the way to go.  Just been throwing stuff together with whatever I have laying around when I do them lately, but I think I might need to start getting into it and applying some actual effort.  I just kind of lay one out on the counter and we graze on it with a little wine while I'm cooking.  They really are a pretty great way to start things off on pasta night...

DMFnh8.jpg

I'm going to tackle lobster ravioli next.  I've gotten my ravioli making skills up to par so it's time to elevate.

41 minutes ago, VABuckeye said:

I'm going to tackle lobster ravioli next.  I've gotten my ravioli making skills up to par so it's time to elevate.

I can never keep my ravioli together during boil. Any tips?

My son got me this kit.  Folding the bottom layer over and using the rolling pin gives it a nice seal.  You want a nice boil when you put them in the water.  I use a slotted spoon so I'm not dropping them.  The boil should not be a violent boil and 90 seconds is the cook time I use.   Remove with slotted spoon.

spacer.png

spacer.png

Really bad drunk in-progress photo of this dish, but it slammed.

Called Aragosta alla Catalana ... even though it's sicilian lobster salad. 

 

Layer this ultra thin sicilian rosemary flatbread.  add vinegar-marinated onions.  add tomatoes.  add lobster.  DOUSE it with olive oil.  obligatory salt+pepper. 

give it a mix to break up the flatbread a bit, almost like tortilla, and for the olive oil to distribute.

 

it has crunchy, has sweetness, has tangy... delicious 

 

 

IMG-20200829-184549.jpg

 

 

  • 2 weeks later...

[mention=275]Landomatic[/mention] made your bolognese again tonight. GF made me use squash noodles but it was still so damn good. Thanks again for the recipe

 

28825af7421227edb4180f313ccd5913.jpg

  • Author
14 minutes ago, Zepol87 said:

[mention=275]Landomatic[/mention] made your bolognese again tonight. GF made me use squash noodles but it was still so damn good. Thanks again for the recipe

28825af7421227edb4180f313ccd5913.jpg

Nice bro!  Tell her we’ll let the squash noodles slide this once, but never again.  Now if you can just tech me to cook Mexican food 

Great job. I would not be able to put all that effort into creating something so delicious and then spoon it over squash noodles.

  • 5 weeks later...
  • Author

Sunday Gravy simmered all day...

eEgJ3A.jpg

Decided to use if for a Baked Ziti...

ssJoRF.jpg

So good...

6OlS0c.jpg

  • Author
1 hour ago, Cheeseweasel said:

Nice. Is that mozzarella or ricotta? 

Couple different kinds of mozzarella...plus a little parmesagno raggiano, because why not.

Edited by Landomatic

16 minutes ago, Landomatic said:

Couple different kinds of mozzarella...plus a little parmesagno raggiano, because why not.

Well, it looks awesome. Nice job.

On 9/11/2020 at 7:18 PM, Zepol87 said:

 GF made me use squash noodles but it was still so damn good. Thanks again for the recipe

 

spacer.png

  • 2 weeks later...
  • Author

Eggplant Parm with a side of Spaghetti

Used the shell of the eggplant as a vestal.  Inside was just chunks of eggplant, cheese and red sauce.  Pretty damn good... 

ygmk9s.jpg

  • 1 month later...
  • Popular Post

Penne alla vodka. Slammed very hard, and this one went to the “will make again” list.

Mise en place.

3df0799dfd4e6324e0336f5a52cac772.jpg

Browned some prosciutto in olive oil. Then added garlic and a basil stem. Cooked for a bit till the prosciutto crisped but before the garlic burned.

2c095efe730e5ee368d6c40808a91863.jpg

Deglazed with vodka, cooked off the alcohol, then added San Marzano tomatoes (pulsed twice in a blender).

060480ccebdf0adfe1c4cc3759eee969.jpg

Simmered for ~ 30 mins till thick, then added cream. Reduced a bit further while pasta cooked. Finished the pasta in the sauce, with some pasta water and a bit of butter.

0166a3418ce8453f890e443c241c95a8.jpg

Plated, with a bit of parsley and everyone’s favorite fresh-grated Parmesan.

d34d397e5ff9159e43119dc568ebe4ae.jpg

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

Configure browser push notifications

Chrome (Android)
  1. Tap the lock icon next to the address bar.
  2. Tap Permissions → Notifications.
  3. Adjust your preference.
Chrome (Desktop)
  1. Click the padlock icon in the address bar.
  2. Select Site settings.
  3. Find Notifications and adjust your preference.