Jumbo Leidsche Rijn Recipes

BIG JEFF'S JUMBO LASAGNA

Steps:

• For the cheese filling: Preheat oven to 350 degrees F.
• Mix together the ricotta, mozzarella mix, Romano, parsley, pepper and eggs in a large bowl.
• For the lasagna: Coat bottom of a 9-by-13-by-3-inch baking pan with the olive oil. Layer 14 lasagna noodles overlapping each other in bottom of pan. Add 8 ounces Nana's Sunday Sauce spread evenly over pasta, then pour in half of the cheese filling. Evenly spread all of sausage on top of the cheese filling and add 7 more lasagna noodles. Add 8 ounces Nana's Sunday Sauce and the remaining cheese filling. Crumble Nana's Giant Meatballs over cheese filling and add 8 slices provolone to cover the meatball layer. Cover the provolone with remaining lasagna noodles. Spread the remaining Nana's Sunday Sauce over noodles and top with Romano. Cover with foil and bake for 3 hours.
• Heat olive oil in a large Dutch oven and add neck bones and rib tips. Sprinkle with garlic salt and brown the meat, about 15 minutes. Add garlic, parsley and onion and cook until translucent, about 15 minutes.
• Add crushed tomatoes and basil. Cook down, stirring continuously, about 20 minutes.
• Add tomato paste, salt and pepper and 26 cups water. Bring to a boil, then simmer until reduced by a quarter, about 2 hours.
• Preheat oven to 375 degrees F.
• Mix beef, pork, breadcrumbs, basil, garlic, salt, pepper, egg and onion in a bowl and form into 4-ounce balls. Roll in olive oil and place on a sheet pan. Bake until roasted to golden brown, about 20 minutes.

LEMON SPAGHETTI WITH JUMBO SHRIMP

Steps:

• For the shrimp: In a medium skillet, heat the olive oil over medium-high heat. Sprinkle the shrimp with the salt and pepper, then add to the pan in a single layer and cook until pink and cooked through, about 3 minutes per side. Set aside.
• For the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain the pasta, reserving the pasta water.
• While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce, the shrimp and some of the reserved pasta water; add 1/4 cup at a time as needed to moisten. Add the salt, pepper and basil and toss. Garnish with the fried capers.

CHEF JOHN'S TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Rub potatoes with vegetable oil and place on the prepared baking sheet.
• Bake in the preheated oven until a paring knife easily inserts into the center of a potato, about 1 hour. Set aside to cool until easy to handle, about 10 minutes.
• Cut 1/3 off each potato lengthwise. Scoop flesh from each potato to within about 1/8-inch of the skins. Transfer flesh to a bowl.
• Combine potato flesh with butter and green onion; stir until butter is melted evenly into potato. Add salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. Pour cream and egg yolk into potato mixture; mix to combine. Season with salt to taste.
• Place small piece of potato skin inside the bottom of each larger potato shell. Fill each potato with an equal amount of cheese mixture. Gently press the surface of the filling with a fork to create texture. Brush tops with melted butter and sprinkle with paprika.
• Bake stuffed potatoes until golden brown on top, 20 to 30 minutes.