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Thursday January 7th- spaghetti and meatballs

Ingredients for spaghetti and meatballs

• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons vegetable or olive oil
• 3 (10.75 ounce) cans tomato puree
• 1 (12 ounce) can tomato paste
• 1 1/2 cups water
• 1/4 cup grated Parmesan cheese
• 1 tablespoon dried oregano
• 1 tablespoon salt
• 1 tablespoon sugar
• MEATBALLS:
• 1/4 pound ground turkey
• 3/4 cup finely crushed saltines
• 4 eggs, beaten
• 2 garlic cloves, minced
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon dried oregano
• Hot cooked spaghetti
Directions
1. In a Dutch oven, saute onion and garlic in oil until tender. Add the next seven ingredients; mix well. Simmer, uncovered, for 1-1/2 hours. Meanwhile, combine beef, pork and cracker crumbs in a large bowl. Add the eggs, garlic, Parmesan cheese and oregano; mix well. Shape into 1-1/2-in. balls; brown in a skillet, turning once. Add to sauce; simmer, uncovered 1-1/2 hours longer. Serve over spaghetti.

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Name of Show Host: Wesley Bailey Batson

Date: January 5th

Year: 2010

January 5^th- Smoked Mozzarella and Chicken Sandwiches with Italian Barbecue Sauce0

Ingredients for smoked mozzarella and chicken sandwiches with Italian barbeque sauce

· 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling

· 1 red onion, finely chopped

· 2 large cloves garlic, finely chopped or grated

· One can diced fire-roasted tomatoes (14.5 ounces)

· 1/2 cup chicken stock

· 2 tablespoons balsamic vinegar

· 2 tablespoons brown sugar

· 1 tablespoon Worcestershire sauce

· Salt and pepper

· 4 pieces skinless, boneless chicken breast, each halved horizontally into 2 cutlets

· 12 thin slices smoked mozzarella cheese (1-pound ball)

· 2 cups loosely packed baby arugula

· 1/2 cup basil leaves (10-12), shredded or torn

· 1 loaf ciabatta bread, split lengthwise and cut into 4 pieces

Preparation

Pre-heat a grill pan over medium-high heat.

In a medium saucepan, heat the EVOO, two turns of the pan, over medium-high heat. Add the onion and garlic; cook until softened, about 5 minutes. Add the tomatoes and chicken stock and heat through, about 5 minutes. Stir in the vinegar, brown sugar, Worcestershire sauce and lots of pepper. Lower the heat and simmer, stirring occasionally, until thickened, 7-8 minutes.

Drizzle the chicken with EVOO and season with salt and pepper. Cook on the grill pan, turning once, for 6 minutes. Remove from the pan and layer one chicken piece with two mozzarella slices, another chicken piece and another mozzarella slice. Repeat three more times to make four double-decker chicken stacks. Tent with foil for 1 minute to soften the mozzarella cheese.

Combine the arugula and basil. Pile one-quarter of the greens on each of the four bottom pieces of ciabatta. Pile the chicken stacks on top, then cover with the barbecue sauce and bread tops

List of Culinary Schools I would like to attend

1. Culinary Institute of America (Hyde Park)
2. Fayetteville Technical School
3. Culinary Academy of Long Island
4. The Art Institute of Philadelphia
5. Pennsylvania Culinary Academy
6. Orlando Culinary Academy
7. Fort Worth Culinary Institute
8. Nashville Tech
9. The Art Institute of Charleston
10. Greenville Technical College
11. Connecticut Culinary Institute
12. The Restaurant School at Walnut Hill College
13. Chef makers Cooking Academy