Killer Meaty Spaghetti Sauce
As we occasionally do, we're going to step away from birds for just a moment and explore a new recipe. What follows is probably the most unhealthy spaghetti concoction ever devised. (See above.) Read that, if you're watching your sodium level and/or blood pressure, the following should be perused for humor purposes only. Let's get started...
- First, know your guests. This goop ain't for your local "Vegetarians Committee" or your "Heart Friendly" cardiologist. Nope. Not even close. This is Super Bowl food. This will put hair on Bigfoot's eyeballs.
- Gather your supplies:
- 2 lbs of 80% ground beef
- 1 or 2 jars of your favorite pasta sauce (Hint... Cheaper is better.)
- Shrooms packed in water. I used 2 cans (6.5 oz. ea.)
- Minced onions
- Garlic powder
- Tabasco sauce (Be afraid.)
- 1 or 2 Slim Jims (Be very afraid.)
- Large bag of your "go to" pretzels (Be aghast.)
- Work clean
- In a pot, brown the ground beef and drain off almost all of the grease. Leave about a tablespoon for flavor.
- Add the sauce
- Toss in the mushrooms and don't be scrimy with the water
- Dabble in the chopped onions and garlic powder to suit
- Shake in four or five robust splashes of Tabasco sauce
- Chop very fine the Slim Jim(s) and add to the mix
- Now, take that unopened bag of pretzels and shake vigorously. The idea is to knock the salt off the dough. Next, reach into the bottom of the bag and start collecting pinches of the salt itself and season appropriately.
- Finally, simmer slowly. Do not burn. I let mine stew for at least 30 minutes.
Tough to see the feeders through those steamed-up kitchen windows,
CapeCodAlan
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Comments
LOL - You'd think there'd be an easier way to collect salt, or else you can serve those now unsalted pretzels to your local neighborhood cardiologist... ;)
{Heh... As for the salt... Believe it or not there's method to the madness... Many pretzel manufacturers douse their products in food-grade lye (google on "lye" and "pretzel"). Often it's that weird bath that gives pretzel salt that special "salty" flavor... I told you that the recipe wasn't for the faint of heart!
CCA}
Posted by: Melissa | January 15, 2009 9:05 PM