Hello and thank you so much too all you loyal fans of the Common Chef that have stayed with us. It has been a while since I have put up a blog post so allow me a brief second to catch you up with what’s been going on. With all the success that The Common Chef has had in the past year it was decided that we needed to expand. As many of you may have noticed, our episodes have started to branch out and we wanted to continue with that momentum. That along my desire to go back to school lead me to relocate to Volusia county and Daytona Beach. It’s a great opportunity introduce The Common Chef to a brand new market as well as highlight another great side of Florida that we love so much.
So I have been busy relocating and getting comfortable with my new place. It took some time, and a few weeks of eating out and ham sandwiches but finally I got a chance to get back in to the kitchen and whip up something fantastic for you. I am actually returning to the Daytona area as I lived here many, many moons ago. I was once as I am again a student in college and while getting comfortable in my new place I stated to have fond memories of my earlier years here as well as those early experiments that I tried in my first kitchens.
Probably the easiest and the first meal that any young person learns to cook is Spaghetti. Along with that the one thing that most college kids actually ingest is beer. So I set out to reeducate myself with what types of beers where out there. I bought one six pack of Red Hook Beer. I lived in Brooklyn for a bit and was immediately drawn to the name.
While it was a good beer, it didn’t really hit a home run with me. So I had 5 beers left and nothing to do with them. Then it struck me, why not use the beer in a few recipes. Red Hook is an IPA and has a little bit higher alcohol continent then other beers. I have used beer in the past as a marinade and thought this would be a great idea, but what to marinade? I knew I was going to make spaghetti during the week and thought why does it have to be with meat balls?
After taking another cold one down it came to me. So here for your enjoyment is my Recipe for
Red Hook Spaghetti.
Your ingredients are simple. You’ll need.
- 1 bottle of Red Hook IPA beer (or a beer you like)
- 1 can of tomato paste
- 1 can diced tomatoes
- Spaghetti (I actually used linguine noodles)
- 3 thin pork steaks
- ½ white onion
- ½ yellow pepper
- Salt & Pepper
Step one is to cut up your 3 pork steaks in to small ½ inch strips. Once cut up place the pork into a container and pour the Red Hook beer over top. Make sure that all the pork is submerged and then cover and let soak for about an hour.
While the pork is marinating cook up the noodles and set aside. I like to salt my water to give the noodles a little more flavor. Next start on the sauce by emptying the one can of tomato paste along with a drained can of diced tomatoes into a pot. I like to add a little olive oil to my sauce as I set the temp of the burner to medium. While the sauce is initially warming up I cut up my onion and pepper. I added them along with Salt, Pepper, Garlic, Basil, to taste and a pinch of red pepper flakes and parmesan cheese.
Again remember that cooking is an interactive activity so make sure to interact with what you are cooking. Taste the sauce to make sure it is going in a direction that you like. After the hour has past take a look at your pork strips. The high alcohol content acts like a tenderizer and help start breaking down the proteins in the meat. Along with the carbonic acid in the beer the pork strips should have a slight color shift.
Pour off the beer but make sure to save about ¼ to ½ of what you used to add to the sauce. Pour your pork with reaming beer into the sauce and turn the temp up to high. The addition of the beer will thin out the thickness of the sauce and add a distinct and delicious flavor to your sauce.
Allow the sauce to reach a boil making sure to stir the consistently so the pork strips can have equal and ample time to cook all the way through. 5 minutes time should be enough to cook the pork all the way though. Once done take the sauce off of the heat and allow cooling for a bit. Spoon the sauce over some noodles and top with a little more yellow peppers and fresh graded Parmesan cheese.
I toasted up a few pieces garlic toast and enjoyed. I hope it will do the same for you.
Tell next time…feed you later!