Tyler Florences Ultimate Spaghetti And Meatballs Recipes

SPAGHETTI AND MEATBALLS

Steps:

• Heat 3 tablespoons oil in an ovenproof skillet over medium heat; cook the onions, garlic, and parsley until softened, about 10 minutes. Scrape out onto a plate and allow the mixture to cool; set the pan aside. Pour the milk over the bread into a medium bowl and let it soak while the onions are cooling. Combine the meats in a large bowl and add the egg and Parmesan. Season with salt and pepper. Squeeze the excess milk from the bread and add the bread to the bowl along with the cooled onion mixture. Using your hands, gently combine all the ingredients until they are thoroughly mixed. Don't overmix or the meatballs will be tough. Divide this mixture into 10 pieces and form them into patties. Place a mozzarella cube onto each patty and bring up the sides around the cheese to form a ball completely enclosing the cube.
• Preheat the oven to 350 degrees F.
• Heat the remaining oil in the skillet over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into the oven and bake until the meatballs are cooked through, about 15 minutes.
• Cook the spaghetti in a large pot of boiling salted water until al dente, about 6 to 8 minutes. Drain the pasta and put it onto a large serving platter. Pour on half the Sugo Sauce and mix well. Place the meatballs over the spaghetti and garnish with the basil leaves. Serve immediately along with the extra sauce and Parmesan.
• Pour the olive oil into a large skillet over medium heat. Add the onion, garlic, and half the basil and cook until soft, about 10 minutes. Add the olives, capers, and remaining basil. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid; cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper.
• Yield: 2 cups

SPAGHETTI AND MEATBALLS

Steps:

• Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
• Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.
• Preheat the oven to 350 degrees F.
• Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.
• Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.
• Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.

TYLER FLORENCE'S ULTIMATE MAC AND CHEESE

Steps:

• Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
• Preheat the oven to 400 degrees F.
• In a small saucepan heat the milk with the thyme springs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3 quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes or until hot and bubbly.
• While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
• To serve, scatter the bacon mixture over the mac and cheese.

TYLER FLORENCE'S ULTIMATE FISH AND CHIPS

Steps:

• Heat 3 inches of the oil in a deep fryer. Or you can heat 3 inches of oil in a deep pot. Peel the potatoes and cut them into chips, about the size of your index finger.
• Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
• Put the chips back in the fryer for 4 to 5 minutes until crispy and brown. Take out and drain.
• In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter.
• Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
• Now submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown.
• Remove and drain the fish with the chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
• Tartar Sauce (about 1-1/4 cups): In a small mixing bowl, combine all tartar sauce ingredients. Chill before serving to let the flavors combine.

THE ULTIMATE SPAGHETTI AND MEATBALLS RECIPE

Steps:

• Preheat oven to 450 degrees. To make meatballs, beat eggs lightly with a fork, add milk and bread, and let it stand for 5 minutes so the bread is moist.
• Add ground beef, onion, parsley, garlic, salt, and pepper. Blend together well. Shape the mixture into meatballs (for some reason, making little tiny bite-sized meatballs makes them taste better, but takes up a lot of time as well).
• Place the meatballs on a greased cookie sheet in the oven for 20-30 minutes, depending on the size of the meatballs.
• Meanwhile, heat the oil in a really big pot over med-high heat. Add the garlic and onion and saute until it's a light golden brown. Add the plum tomatoes, tomato paste, sugar, basil, pepper, and the water to the pot. Make sure to crush up the tomatoes a bit with a spoon. Bring mixture to boil, then reduce heat to low. Continue simmering for half an hour.
• When meatballs are done, remove them from the cookie sheet and put them into the sauce mixture. Cover and simmer them in the sauce for about an hour, stirring occasionally.
• 20 minutes before the sauce is done, boil the spaghetti. Serve sauce and meatballs over the noodles and sprinkle with parmesan.

TYLER'S ULTIMATE SPAGHETTI AND MEATBALLS

Steps:

• Preheat oven 350°F.
• Dice onions & crush garlic by first peeling and flattening with knife and then roughly chopping. Keeping garlic on cutting board and drizzling some olive oil and a sprinkle of salt take knife and crush together to make a paste. (Oil keeps it together and the salt acts as an abrasive). Divide onions and crushed garlic between two pans with oil, one for the sauce and the other for the meatball base (and eventually to fry them in). Put both of them on moderate heat to sweat and slightly caramelize.
• To the meatball base add a roughly chopped handful of flat leaf parsley.
• Meanwhile (both onion mixes are still cooking) remove the crusts from the slices of bread and place in bowl with about 1 cup of milk. Put aside to allow the milk to soak into the bread.
• Put water in large pot for cooking pasta on (bring to simmer and then salt it.).
• Once you've put the water for the pasta on you should be able to turn the heat off the meatball base.
• Allowing time for the meatball base to cool, put the tomatoes through a food mill and add to the onions and garlic which have sweated down and started to caramelize. This will then cook down and thicken.
• To make the meatballs place all of the base in a bowl, (put pan back on heat with some olive oil for frying the meatballs) squeeze the soaked bread slightly and place in bowl with base along with egg, a good grating of parmesan cheese, stir and add ground meats and salt and pepper to taste. Incorporate together with hands. Shape into balls between golf ball and tennis ball in size.
• Fry meatballs in 2 batches of about 8 (depending on pan size) to seal and caramelize them on both sides. You can place them straight from forming them into the pan, once you have made about 8 then the first one will be ready to turn.
• Place them in an oven proof pan all together and place 1/2 the tomato sauce in with the meatballs and place torn bits of fresh mozzarella on top and place uncovered in oven for 15 minutes to finish of cooking.
• Add salt to simmering water, cook pasta for 12 minutes, al dente and drain, add to pan with remaining tomato sauce drizzle extra virgin olive oil and a good amount of grated parmesan and stir to mix.
• Plate up pasta with 2 meat balls and garnish with a couple of basil leaves and more grated parmesan.
• Cooking times and yield are estimates, once I make this dish I will change them if necessary.