Listen Saturdays and Sundays
at Noon on
KVOT 1340AM
"The Voice of Taos"

Italian Margarita
Same as you would make a Mexican version, only add some Amaretto.
  • 3 oz Tequila
  • 1 oz Cointreau       (TripleSec or Grand Marnier can be used)
  • 1 oz Amaretto
  • 1 oz Lime Juice
  • Superfine Sugar to taste
Wine of Bologna

Sangiovese di Romagna  
Russian Caviar and Gourmet Foods
Be sure to read ...
"A Year of Sam n' Ella"
available from GrayInk Press in Dec. 2007

Bologna
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Bolognese Sauce  
Cook Time : 3-5 hrs    Serves 4
  • 2 tablespoons olive oil 
  • 2 tablespoons butter
  • 2 tablespoons onion, finely chopped
  • 2 tablespoons celery, finely chopped
  • 2 tablespoons carrot, finely chopped
  • 3/4 pound minced or coarsely ground lean beef, veal or pork
  • salt to taste
  • 1/2 cup milk
  • 1 cup dry white wine
  • 1/8 teaspoon nutmeg
  • 14 oz canned Italian tomatoes, roughly chopped, with their juice 
  • 1 pound pasta: Tortellini or Tagliatelle
In an the heaviest, deepest pot you have, we use a cast iron dutch oven - heat the oil/butter. Add the chopped onion and saute briefly over medium heat until just translucent. Add the celery and carrot and cook gently for 2 minutes.

ADD the ground meat, breaking it up with a fork. Add salt to taste, stir, and cook only until the meat has lost its raw, red color.

ADD the wine, turn the heat up to medium high, and cook, stirring occasionally, until all the wine has evaporated.

TURN the heat down to medium, add the milk and the nutmeg, and cook until the milk has evaporated. Stir frequently.

WHEN the milk has evaporated, add the tomatoes and stir thoroughly. When the tomatoes have started to bubble, turn the heat down until the sauce cooks at the gentlest simmer, just an occasional bubble.

COOK, uncovered, for a minimum of 3 to 4 hours, stirring occasionally. Taste and check for salt.


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Godfather Salad 
(formerly known as the Hawaiian Salad for some stupid reason only Sam's mother knows)

Salad
  • 2 Heads Romaine Lettuce
  • 1/2 Cup Chopped Tomatoes
  • 1/2 Cup Shredded Romano Cheese
  • 1 LB Cooked Crumbled Bacon (get the good stuff) Retain Grease for Croutons
  • 1/4 Cup Sliced Green Onions

Dressing
  • 2 Oz Olive Oil
  • Juice of 2 Lemons
  • 1 Egg Equivalent of a Pasturized Egg Product (EggBeaters)
  • 1/4 Teaspoon Dried Mint Leaves
  • 1 Minced Garlic Clove
  • 1/8 Teaspoon Dried Oregano (we think Oregano always is better deried - it has a more pungent flavor)
  • Salt / Pepper to Taste

Croutons
  • 25 Cubes of bread (you know what a crouton looks like - about 1" x 1")
  • 2 Cloves Garlic (minced)
  • Retained Bacon Grease

Cook the bacon and set aside.

In the bacon grease now do the croutons. Add the garlic and swirl around the pan then add the bread - be sure keep turning them in the oil so that all six sides get browned evenly.

Mix all dressing ingredients together thoroughly.

Cut the lettuce into bite size pieces and place in big salad bowl. Add the tomatoes, green onions, Romano cheese, croutons, and bacon.

Toss with dressing.


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Cannoli
  • 1 Package Pre-Made Shells (Alessi makes a good one - Large or small - if small allow two per person)
  • 1LB Ricotta Cheese (Miceli's make a great one - whole Fat or Part Skim - either will do)
  • 1 Tablespoon Cocoa Powder (Unsweetened)
  • 1 Tablespoon Powdered Sugar
  • 1 Tablespoon of Coffee Liquor
  • 3/4 Cup Mini Chocolate Chips (Semi-Sweet)
  • 1/4 Cup Chopped Pistachios
Mix the Ricotta cheese with the powdered sugar and cocoa powder - mix well.

Then add the coffee liquor and 1/4 cup of the chocolate chips (we are saving the other 1/2 cup for dipping/coating the edges of the shells).

Place ricotta mixture into large zip-lock bag and place in refrigerator.

Melt remaining 1/2 cup of chocolate chips. Dip ends of cannoli shells in melted chocolate and place on wax paper and then in freezer for 5 minutes to allow chocolate to harden.

When ready to assemble, which should be right before serving to avoid making the shells soggy, push all of the ricotta into a corner of the bag like a pastry bag. Snip a corner of the bag (the one where you pushed all of the cheese) and squeeze into the shells one half shell at a time - squeeze from middle back to the end then flip and squeeze from other middle to the end.

Dip ends in pistacios and serve.


 
 





 




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