Don’t even think about calling this sauce! This is a Gravy!

Well we are 3 weeks till the Memphis Italian festival and of course CBT(olio) is behind the 8 ball and needed to get some prep done in the worst way. For the festival we serve spaghetti and Gravy on Saturday night to the masses and this undertaking requires one to prepare, freeze and then warm on the day of the festival roughly 3 large pots of said gravy. To do this on site is just mean and cruel for anyone so I will prep (and who am I kidding and eat too) a couple of pots of Gravy and then freeze them for the festival.
I must admit that I made a gravy during the Musicfest weekend and upon tasting said gravy on Sunday I did something wrong as it was way too acidic. I determined that the Italian sausage was not good and I didn’t feel comfortable serving it to anyone so I trashed it. That’s right I poured a C-Note of Gravy down the damn drain!
This time, I decided to take my time and as normal prep and start the gravy on Saturday morning and do the slow cook till Sunday night. First of all you have to have fresh ingredients so off to Costco I go!

Look at all of that love on the counter!

Behold the Vessel that will bring forth said Gravy!

Ok the paddle is kind of overkill but actually it helps folding the stirring as this is a 6 gallon stock pot!

Ah the dreaded Onion chop!

Probably the smartest thing I have ever done is put a glove on my holding hand to prevent the smell of onions, garlic and other stuff that permeates the skin. (try it, it works)

Onions are happy

Celery and Onions are now happy but need some love…

Here comes that Extra Virgin Love (disclaimer) If you call it E.V.O.O. like that dumb twit on the Food network please log off this site! Remember Anthony Bourdain is my boy!

Add Carrots and simmer the $hit out of it!

Add Mushrooms, Bell Peppers and then let the house smell of love!

Now onto the Tomato Products, Paste, Diced and Whole Peeled Maters. Drain all cans and add to the veggies.

I am sorry but I think I am getting a chubby right now! Look at those beautiful San Marzano whole peeled tomatoes!

Add the meat, beef stock and just about everything else except for the secret ingredients

If you are on one of the other 48 Italian fest teams that is Garlic and brown sugar or maybe it is nutmeg, I can’t remember.

Everything is in and now you are ready for the best part of cooking Italian Carbunkle Gravy

Low and slow

There is more flame from a cigarette lighter than here

This is what it looked like Sunday morning (still haven’t tasted it)

Added some Flat Leaf Italian Parsley (because I forgot it at the store) and she was ready for dinner on Sunday!
Tune in next week as we are going to make another gravy and check out the festival’s website.
TTK!

Advertisements

10 comments

  1. OMG. PLEASE send some north! that looks fabulous! I wish I was there to share. I especially love the “chubby” part, ROTF, seriously. When are you coming to st louis? Please bring some of that good lovin this way!!

    wait a minute though…that pasta wasn’t Ronco…hmmmm.

    Like

  2. OMG. PLEASE send some north! that looks fabulous! I wish I was there to share. I especially love the “chubby” part, ROTF, seriously. When are you coming to st louis? Please bring some of that good lovin this way!!

    wait a minute though…that pasta wasn’t Ronco…hmmmm.

    Like

  3. “Gravy” is the correct term paisano and it looks fantastic. I agree with you about the twit and the obnoxious “EVOO”. Anthony Bordain’s book “Kitchen Confidential” is worth reading (if you haven’t read it) Ciao

    Like

  4. “Gravy” is the correct term paisano and it looks fantastic. I agree with you about the twit and the obnoxious “EVOO”. Anthony Bordain’s book “Kitchen Confidential” is worth reading (if you haven’t read it) Ciao

    Like

  5. ok so i just may have to come to the italian festival this year to git some o that gravy.i don’t like crowds or heat with no ocean nearby but that looks pretty good,or as larry david would say preeeeeeeeeety good preeeety pretty good

    Like

  6. ok so i just may have to come to the italian festival this year to git some o that gravy.i don’t like crowds or heat with no ocean nearby but that looks pretty good,or as larry david would say preeeeeeeeeety good preeeety pretty good

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s