REWINE | DVD REVIEWS | HANCOCK ON BLU-RAY | DONNE TEMPO
Hancock has Heart
(Sony Pictures Home Entertainment. $25.99 for Blu-Ray)By Jacquie Kubin
Sarcastic and in need of a bath, clean clothes, and, I would bet a toothbrush, John Hancock (Will Smith) is definitely the anti-hero.
Of course he does. And Embrey is the guy to do it.
As Embry, Batemen’s boyish good looks and crinkly-eyed smile make us want to believe in him. They also draw Hancock to him. It is here that the movie’s plausibility hangs at the balance. Can the drunken, belligerent Hancock rise above his stupor to trust Ray. To believe in Ray.
Can the audience believe that Ray can fix Hancock.
What we like about Ray Embrey is that he is an optimist that plays convincingly against Hancock pessimism.
We are introduced to him as he seriously suggests that in exchange for the good publicity and knowledge that they are making a positive impact, the giant pharmaceutical should give away their latest money making brainchild... Mycodin, a pill that cures TB, in exchange for the right to use the “All Heart” logo.
So it is firmly established that Ray is pretty altruistic. He is also in a position of professional foundering. Things are not going well.
On his journey home Ray realizes that he is viced within a traffic jam, stuck on the railroad tracks with a Southland & Western diesel locomotive bearing down on him.
Embry can’t pull out because he is pinned in by oblivious commuters. He can’t get the door open because the handle falls off. He cranks the window open and tries to open the door from the outside, only to find himself locked in place by his seatbelt.
As he covers his head in anticipation of the crash, we get our first look at Hancock.
Disheveled, dirty, drunk, he knocks on the cars hood, shrugs his shoulders with palms to the sky as if to say “What the heck?” Actually, he would not use the word heck, but…and he upends the car saving Embrey’s life.
The locomotive then hits Hancock, causing a train-chain-reaction that would probably kill everyone on board the train, as well as anyone standing within 20 feet of either side of the train, as dozens of cars smash into each other.
The tally is one public relations guy that lives to see another day and millions of dollars in damage.
Thus the paradox that is Hancock’s life is firmly established. The guy has super hero powers, but no one is really happy to see him as he causes mayhem and madness, drunkenly crashing into streets creating asphalt divots or landing on the roof tops of luxury cars, pancaking them like a junk yard compactor.
Which we have to agree with. A bit of further introspection, and had Hancock not moved Ray's car, the carnage caused by the car careening off the front of the diesel would have killed, or at least seriously maimed, the half-dozen or so cars clustered around Ray's.
So it is established. Hancock is in need of a P.R. guy. Ray is in need of a client. Their meeting is serendipitous to say the least. And it sets the foundation for their future relationship.
After the crash, Ray recognizes that pretty much everyone hates Hancock. And he sees the hurt in Hancock’s eyes. Hurt because Hancock is driven to fulfill his destiny as a “super hero” while seriously hating himself and the humans he is forced to live with.
Hancock is the only one of his kind and it’s a pretty lonely existence.
Ray, being a liberal do-gooder type of guy that really believes big companies will give away profits for the greater good, recognizes that Hancock is the lost soul in all of us.
Hancock is more than a skid-row bum that has the ability to fly. Or win when playing chicken against a diesel locomotive. He is caring, compassionate and, like the rest of us, seeking love.
The plot line behind this super hero is that he is an immortal that has been alone for over 80 years without any idea who he is, what he is or how he got where he is.
He is also suffering from the fear that he must be paying penance for being some kind of jerk as no one identified him, or came for him, when in the hospital following an amnesia inducing incident. Which he also believes in the reason for his super powers.
His solution? Have Hancock agree to be incarcerated. Pay for his disasters. Optimistic Ray sees that as a chance for the reluctant hero to chill out, dry out and for the people of Los Angeles to miss him as the gangs, drug dealers and other criminal minds take off on a free-for-all crime spree, as though the L.A.P.D. doesn’t exist.
A pretty good plan really.
It does not take long before the Chief of Police pulls Hancock from behind the iron bars to stop a group of bank robbers with some pretty high powered weaponry. Only he has been through Ray’s P.R. rebuilding machine and gone are the bum clothes, replaced by an X-Men inspired suit, the ability to control his descents and say “good job,” fostering a sense of camaraderie, instead of contempt, between himself and the police.
Ray is good at his job. Hancock instantly goes from hated to heralded.
But then the fun begins. Gone is the skid row bum, replaced with Will Smith’s cool good looks and very white, and brushed, teeth.
The one piece, skin-tight molded suite doesn’t hurt either.
We like Hancock. Embrey likes Hancock. Embrey’s wife, Mary (Charlize Theron), however, is not so found of the guy. Leaving the audience wondering what’s up with her.
Theron creates a great character in Mary. As an actress you can see that she delivers her all to this film. We see her humor and fearlessness as an actor as she explores the width of the character in this somewhat madcap film.
We do find out what has Mary so upset, other than her husband bringing home a rather dirty, unkempt, foul-mouthed and heavily drinking bum for dinner.
And in the end this movie carries with it quite a moral. The message is that to love is unselfish. That to really live sometimes requires great sacrifice.
And there is a happy ending. And a wide-open portal for a sequel.
Which could, or could not, be a great idea.
EXTRAS ON THE BLU-RAY
Hancock is big on special effects and producers
Akiva Goldsman, Michael Mann, Will Smith and
James Lassiter, along with visual effects
supervisor John Dykstra, along with cast mates
Charlize Theron and Jason Bateman and crew
members talk about the various tricks of the
filmmakers trade used to affect the many
fabulous effects.
The Blu-Ray includes both a theatrical and unrated versions of the film, BD Live, and a bonus digital copy of the film that can be downloaded to the Sony PSP, Playstation 3 or your PC/Notebook.
Featurettes include plenty of behind the scenes information and cast and crew interviews. Favorites include “Seeing the Future” in which the process of “pre-viz,” almost animated cartooning is used help the actors see what the on screen action will look like, when they are working against the green screen.
Features list includes:
• Superhumans: The Making of Hancock
• Home Life
• See the Future
• Suiting Up
• Building a Better Hero
• Bumps and Bruises
• Mere Mortals: Behind the Scenes with “Dirty Pete”
• Blu-Ray Exclusive Feature: On-Set Visual Diary Bonus View Picture-in-Pircutres including a longer version of the unrated version of the film.
• Bonus Digital Copy of the film.
The Blu-Ray includes both a theatrical and unrated versions of the film, BD Live, and a bonus digital copy of the film that can be downloaded to the Sony PSP, Playstation 3 or your PC/Notebook.
Featurettes include plenty of behind the scenes information and cast and crew interviews. Favorites include “Seeing the Future” in which the process of “pre-viz,” almost animated cartooning is used help the actors see what the on screen action will look like, when they are working against the green screen.
Features list includes:
• Superhumans: The Making of Hancock
• Home Life
• See the Future
• Suiting Up
• Building a Better Hero
• Bumps and Bruises
• Mere Mortals: Behind the Scenes with “Dirty Pete”
• Blu-Ray Exclusive Feature: On-Set Visual Diary Bonus View Picture-in-Pircutres including a longer version of the unrated version of the film.
• Bonus Digital Copy of the film.
FOOD TO VIEW BY - Grandma Salerno’s Spaghetti Sauce
Grandma Salerno’s Spaghetti Sauce by Anthony Baker
We all have a favorite recipe for this Italian staple. And while I have mine, I love Anthony's Grandma’s Pasta Sauce, Meatballs and Braciole recipes. I have taken this rather complicated recipe and broken it down into sections. Read everything before you begin.The addition of the pork chops (read the recipe) and the Braciole with fried salt pork is just over the top.
You will need the better part of the day to make this dish and I would suggest some good wine (for the sauce and for you ) and a friend that you love to cook, sip and savor with.
There are also steps that could be done the day before, such as cooking the salt pork, chopping onions, slicing garlic. Take a look and see what you can prep before the big sauce day I have marked a few with “D-B-4”!
Overall preparation and cooking time is 4 to 5 hours or longer.
So with your favorite Italian opera in the background, a good bottle of wine waiting for it's time and a friend to cook with, lets gets started!
Grandma Salero's Sauce by Anthony Baker
Anthony’s Sauce Tip One: Read this recipe carefully all the way through a few times before attempting to make it. It will take a little planning.
Ingredients List:
Note: All seasonings are dry except for the Parsley, the Parsley MUST be fresh!
* Oregano
* 1 Bay Leaf
* Sweet Basil
* Fresh Parsley
* Garlic Powder
* (1) Vidalia Onion (...not too large but bigger than medium. Chopped, wrapped in parchment paper and set in butter tray on door where it is not too cold this can be prepared the day before. D-B-4)
* Salt/Pepper
* Garlic, Lots of Garlic!
* Cajun Seasoning - Just a dash
• Olive Oil
* Sugar (a small amount added a little bit later on during the simmer stage.)
* (2) 28 oz. / (2) 800g Tomato Sauce
* (2) 6 oz. / (2) 170g Tomato Paste
* (2) 16 oz. / (1) 450g Diced Tomatoes (preferably the "petite" diced)
* Red Wine (preferably "Ruffino Chianti Classico")
* (2) Pork Chops (Average size thin) This comes into the recipe when you start making the Meatballs.
* (1) Package of Italian Sausage (I recommend the mild not the spicy)
* A good Sauce pan at lease 10" diameter and 12" deep (Make sure you have a quality pan with a thick bottom.)
• Water (you will be adding approximately 34 oz. of water along the way during the cooking process (See Anthony’s Sauce Tip Two)
Anthony’s Sauce Tip Two: Adding the water to the sauce is an important part of the process. It will evaporate during the process but without it, the sauce will become to thick and burn.
Method:
1.) Put enough olive oil in the saucepan to just barely cover the bottom. You want to have enough oil so that the garlic can soak a little bit.
2.) Slice (3) large cloves of garlic as fine as you can. It's better to do this manually with a knife and your fingers in lieu of using a garlic chopper.
3.) Add the garlic to the oil and let it soak.
Anthony’s Sauce Tip Three: Do not turn the heat under the oil yet. Let the garlic sit there and bathe in the olive oil for a bit, flavoring the oil.
4.) While the garlic is bathing in the olive oil, chop up (1) Vidalia onion as fine as you can.
5.) Heat the oil and garlic over amedium heat until you see little bubbles around the garlic.
Anthony’s Sauce Tip Four: DO NOT OVER COOK THE GARLIC. When you see the little bubbles around the garlic add the chopped up onions and lower the heat to medium low. Be sure to do this as soon as you see the little bubbles around the edges of the garlic. This is Important! Otherwise the garlic will become bitter.
5.) Simmer at low heat, the oil, garlic and onions for about 5 minutes. While the onion, garlic and oil are simmering add 1 tsp. Oregano, 1/2 tsp. Sweet Basil, a dash of Salt and Pepper and mix well.
Anthony’s Sauce Tip Five: Before adding dried herbs to the sauce, or the meatballs, rub them between your dry, and very clean hands, to release the flavors.
6.) Spoon in one (1) 6 oz. can of Tomato Paste.
7.) Fill the 6 oz. tomato paste can with water, stir it up good to get all the paste off the inside of the can and add it to the pan. Turn the heat back up to medium. Mix well until paste is consistent å. Simmer for about 4 minutes. (Be sure to stir the sauce constantly for these 4 minutes) I call this Italian Roux.
8.) Add a touch of salt, black pepper and 1/2 tsp. of Oregano.
9.) Add two (2) 16 oz. can of Diced Tomatoes. Fill (1) of these 16 oz. cans with water about 1/2 full, stir it up good to get all the tomato out of it then add it to the pan. Mix well and simmer for 10 more minutes. Stir constantly.
10.) While simmering add:
1 tsp. Oregano (yes, again)
1/2 tsp. Sweet Basil
1-1/2 tsp. fresh chopped Parsley
A dash of Cajun Seasoning
1/2 tsp. Garlic Powder
A dash of course black pepper.
11.) Add the second 6 oz. Tomato Paste. Fill this 6 oz. tomato paste can with water, stir it up good to get all the paste off the inside of the can and add it to the pan. Mix well and heat for another 15 minutes or so.
12.) At this point you should add a little salt and pepper. The heat should be set to medium heat, the sauce should not be boiling, if boiling turn down heat just a little. Also be sure to stir sauce every minute or so, you don't want anything sticking to the bottom of the pan in this part of the sauce making process.
Make sure the paste is mixed in well. When you add the tomato paste at this point, it's going to clump together, get a wooden spoon and squeeze the paste up against the side of the pan to mix the paste in well with the sauce.
13.) Add (2) 28 oz. cans of Tomato Puree or Tomato Sauce. Mix well. Fill one of the 28 oz. cans up with water about 1/2 full, then add:
1 tsp. Oregano
1 tsp. Parsley
(3) dashes of Sweet Basil
(3) dashes of Garlic Powder.
14.) Mix well. Keep at medium heat and cover pan. Be sure the sauce is not at a rapid boil. A little boiling is OK but not too much. Heat should be at medium or lower. You want to keep the medium heat on the sauce while you make the Meat Balls.
Anthony’s Sauce Tip 6: You should have added by now a grand total of approximately 34 oz. of water. Actually this does not have to be exact, can be more or less. Adding the water helps you cook the sauce longer so you can better cook the meat.
Anthony’s Sauce Tip 7: Don't forget to keep stirring the sauce every 3 minutes or so while you're making the Meatballs ~ This is Important!
15.) Add 1/3 cup red wine and mix well. Let simmer (almost boiling) for about 15 minutes. Stirring occasionally.
Anthony’s Sauce Tip 8: Into the sauce, drop in (1) Bay Leaf, mix well.
Let the sauce simmer (not boil) while you're preparing the meatballs. It could take you about 1/2 hour to finish the Meatballs, longer if making the Braciole. Watch the sauce so that it does not get too thick. Add more water if necessary. Stir often.
Anthony’s Sauce Tip 9: About 10 minutes before you put the Meatballs into the sauce you will need to add (2) Tsp's of sugar. Sprinkle this in slowly while you're stirring the sauce. Mix the sauce well after adding the sugar.
Visit Anthony's site
for step-by-step
photos
"Anthony's Pasta Sauce Meatballs and Braciole"
Copyright © 1998-2008 All rights
reserved
Anthony's
"Pasta Cooking" Tips
FOOD TO VIEW BY - Grandma Salerno's Braciole
Grandma Salerno's Braciole (Bree-Zshole)
Yet another extremely important part (but not a requirement) of this recipe is Braciole, which are pounded thin slices of round steak wrapped around a filling of bread crumbs, parmesan cheese, fried salt pork and garlic.While preparing the Braciole, remember to watch the sauce so that it does not get too thick. Add more water if necessary. Stir often.
Ingredients:
* 1 lb "Round Steak" or 1lb "London Broil"
* 1/2 cup bread crumbs
• Fresh Parsley
* 1/4 cup Parmesan Cheese (fresh grated recommended)
* (3) cloves Fresh Garlic - You can never have to much garlic...:-)
* Coarse Black Pepper and Salt
• Salt Pork tasty friend crunchy bits. You can always fry the Salt Pork ahead of time and have it ready. Or a great task for your cooking partner!
Anthony’s Braciole Tip One: When frying the Braciole you MUST have a very good Non-Stick pan.
Anthony’s Braciole Tip Two: When you go to your local grocery store to get the 1 lb "Round Steak" or 1 lb "London Broil" ask the butcher to slice the meat up into 1/4" thin pieces.
Method:
1.) Take the meat slices and lay them out on wax paper. Now pound the heck out of them, you need a meat pounder for this part. The pieces will end up larger when you're done pounding and you may have to cut them in half and do some trimming.
Anthony’s Braciole Tip 3: You want to have pieces that are approximately 7"x3" and relatively rectangular in shape, sometimes when they slice the meat you may get some slices that come to a point, you will have to cut those ends off, it becomes a problem when you start to roll the meat up if one edge is a lot smaller than the other.
2.) After the meat is pounded you should have approximately 7"x3" rectangular slices of meat waiting for “Italian Influence.” Sprinkle on to each slice of round steak:
A sprinkle of fresh chopped parsley (D-B-4)
1 tsp Grated fresh Parmesan cheese
1/8 tsp Finely chopped Garlic (or to taste)
1/2 tsp Bread crumbs
2 tsp fried salt pork (packaged salt pork, cut into small pieces and fried. (D-B-4)
Press the garlic into the meat sprinkle with the parmesean cheese, parsley and breadcrumbs. Lightly season with salt and coarse black pepper. Make sure ingredients are evenly spread over the meat.
3.) Have three 4” lengths of culinary grade string laid out. Starting at one end of the rectangle, roll the meat as tightly as you can and tie it securely into a bundle (this is one task that requires a helper).
4.) Once all the bundles are secured, place the meat in a very hot pan with a light coating of olive oil and sear. You are not cooking the meat all the way through as much as giving it color.
5.) Remove the bundles from the pan and set them gently into the sauce pot where they will continue to cooking.
Anthony’s Braciole Tip 4: This recipe should yield approximately 7 to 10 Braciole Rolls. This is important to note. If you have more than 10 people you are serving your going to have a problem as everyone is going to want one of these things!
Anthony’s Braciole Tip 5: You will have to make the Braciole several times before you get it just right. You'll have to play around with the amount of ingredients to add to the meat and the size of the roll. You don't want the rolls too thick or you will have to cook you're sauce longer.
Anthony’s Braciole Tip 6: You should make the Briciole before the Pork Chops and Meatballs. The meat for the Braciole needs to cook in the sauce longer than the either the meatballs or the chops.
When serving, remove the Braciole from the sauce, set on a plate, spooning sauce on top. Garnish with fresh parsley and grated cheese.
"Anthony's Pasta Sauce Meatballs and Braciole"
Copyright © 1998-2008 All rights reserved Anthony's "Pasta Cooking" Tips
FOOD TO VIEW BY - Grandma Salerno's Meatballs and Porkchops
Grandma Salerno's Meatballs and
Porkchops
Make your meatballs in the same thick bottomed pan that you made the Braciole in, without cleaning the pan in between, marrying those flavors with the pork chops and meatballs
Remember to watch the sauce so that it does not get too thick. Add more water if necessary. Stir often.
Pork Chops:
Ingredients:
Two thin pork chops or center cuts, either on or off the bone.
Drizzle of olive oil if needed
In Braciole pan, fry the chops on low heat for about 2 to 3 minutes on each side, then crank up the heat to high and sear the chops. You want to brown the meat.
Cook on high for about 2 minutes on each side, just enough to brown each side of the chop. Add the chops to the sauce and stir. You want them to cook in the sauce while you're making the Meatballs. These add a layer of flavor to the sauce and taste remarkable!
Stir the sauce. Add water if necessary.
Meatballs:
* 1 lb. / 450g Ground Chuck
* 1 Egg
* 1-1/2 pieces of dark Wheat Bread with crust
* 3 tsp. Italian bread crumbs.
* Fresh Parsley
* Parmesan Cheese (parmigiano!) Fresh
• Garlic Powder
* Coarse Black Pepper and Salt
* A splash of red wine
* Sweet Basil
Anthony’s Meatball Tip 1: Don't forget to keep stirring the sauce every 3 minutes or so while you're making the Meatballs, and make sure it's not boiling. Ideal, you want the sauce at a point where it's almost boiling you'll have to check the temperature often.
Method:
1.) In a large bowl break up 1 lb. of ground chuck. It's very important to have 1 lb. of ground chuck and not more or less. This recipe works best with 1 lb. of ground chuck.
2.) Chop up 1/4 cup of fresh Parsley as fine as you can. Fresh Parsley is extremely important, do not add dried. Add the parsley to the bowl.
3.) Add one (1) egg to the bowl.
4.) Chop up two (2) large cloves of garlic as fine as you possibly can and add to bowl.
5.) Add 1/2 cup of freshly grated Parmesan Cheese to the bowl.
Don't forget to keep stirring the sauce every 3 minutes or so while you're making the Meat Balls!
6.) Take the pieces of Dark Wheat Bread and rub it under the faucet and get it soaking wet, squeezing as much of the water out as you can. The bread should be a gooey consistency – Meatball glue.
7.) Break the bread up into the bowl. At this point you need to also add the 3 Tsp. of Italian bread crumbs.
8.) Add coarse black pepper, salt, garlic powder, a splash of red wine and about a tsp. of Sweet Basil.
Don't forget to keep stirring the sauce every 3 minutes or so while you're making the Meat Balls ~ This is Important!
9.) Using your hands (remove all jewelry) mix all the ingredients in the bowl. You will need to work the meat for about 3 minutes until you end up with a big relatively firm ball.
Anthony’s Meatball Tip 2: It will help if you refrigerate the meat before mixing it in the bowl, this will help keep the balls firm while you browning them.
10.) In the pan that you fried the Braciole and porckchops in, add a bit of olive oil if needed. This pan should be heated very hot so that they will sear the meatballs to a dark barn.
11.) Make 1" to 1-1/2" balls out of the ground meat and roll them around in your hand and try to make them as firm as possible.
Anthony’s Meatball Tip 3: You might want to start out with 1" balls the first time you make them. 1" balls are easier to handle as they do not fall apart as easily.
Anthony’s Meatball Tip 4 : Did you put the (2) Tsp's of sugar into the sauce like you where directed just prior to making the Meatballs? If not, do it now! This is an important step.
12.) When the meatballs appear to be seared well and firm take them right from the frying pan into the sauce. Grease is an important ingredient to the flavor of the sauce.
Anthony’s Meatball Tips 5: Italian Sausage!!! Did I mention the Italian sausage yet? This is not a must, but definitely adds flavor to the sauce!
If you want to add sausage to the sauce, choose your favorite Italian sausage, fry until browned and add to the sauce, with the meatballs, pork chops and Braciole (you need a big pot for this!)
If you choose not to add the sausage, I do recommend throwing in about 1/2 tsp. of Fennel Seeds.
From this point on when you stir the sauce, stir gently, remember that you have meatballs and Braciole in the sauce now and you don't want to break them up when their cooking in the sauce. Be nice to the meat!
After all the meat is added to the sauce, cover the sauce pan and continue to heat the sauce at medium for another 30 minutes
At this point it is important to keep lifting the cover to make sure the sauce is not too thick or boiling to much. Stir often, but gently.
At this point in the process you may start to see little puddles of grease forming at the top of the sauce. What you want to do, is get a coffee mug and a table spoon, carefully dip the table spoon into the top surface of the sauce where you see the grease puddles and scoop out as much as the grease/oil as you can into the coffee mug.
You may have to do this several times throughout the whole cooking process. You can throw out the grease later.
OK, now taste the sauce. This is where you would add more spices to your liking. Sometimes at this point, I might add a little bit more oregano, garlic powder, salt and pepper. But you taste it and see for yourself. It may be just right at this point in regards to taste, but your not done cooking it yet!!!.
This is where it takes some real time. Leaving the sauce on a low-med heat for another 1 to 1-1/2 hours or so uncovered.
The timing on this varies; you need to check it frequently for consistency. What you want to avoid is having a watery sauce, so cook it long enough for the sauce to get thick, the more you cook the more tender the meat gets anyway.
Be sure to stir occasionally during this time, every 5 - 10 minutes ~ this is REALLY important! Be sure to check for grease/oil puddles each time before you stir and remove all you can. If you don't stir you burn the sauce, if you burn the sauce, well, then the outcome could get ugly!
The sauce gets a much better flavor if you finish your sauce a couple hours before your going to eat. When you finish the sauce, just turn off the burner and let it sit on the stove covered. Let the sauce sit for about 1 to 2 hours. When you're ready to eat, just heat the sauce back up again for about ten minutes, just to get it hot, then serve.
When you're ready to serve, take out the meatballs, pork chops and/or Braciole and sausage and put them onto serving bowls or platters.
Make sure you carefully remove all the string from the Braciole before serving. You will need a nice pair of sharp scissors fro this.
Also, you should put a nice large serving bowl of sauce on the table for people to add to their plate after they have scooped up everything they want on their plate. You've worked hard on the sauce and you want them to enjoy it.
And of course, you want to make a nice, durham wheat spaghetti with your sauce!
Anthony suggests a nice Italian Red Wine to go with this wonderful meal such as Venturini Amarone della Valpolicella or Ruffino Riserva Ducale' Chianti Classico.
"Anthony's Pasta Sauce Meatballs and Braciole"
Copyright © 1998-2008 All rights reserved Anthony's "Pasta Cooking" Tips
Make your meatballs in the same thick bottomed pan that you made the Braciole in, without cleaning the pan in between, marrying those flavors with the pork chops and meatballs
Remember to watch the sauce so that it does not get too thick. Add more water if necessary. Stir often.
Pork Chops:
Ingredients:
Two thin pork chops or center cuts, either on or off the bone.
Drizzle of olive oil if needed
In Braciole pan, fry the chops on low heat for about 2 to 3 minutes on each side, then crank up the heat to high and sear the chops. You want to brown the meat.
Cook on high for about 2 minutes on each side, just enough to brown each side of the chop. Add the chops to the sauce and stir. You want them to cook in the sauce while you're making the Meatballs. These add a layer of flavor to the sauce and taste remarkable!
Stir the sauce. Add water if necessary.
Meatballs:
* 1 lb. / 450g Ground Chuck
* 1 Egg
* 1-1/2 pieces of dark Wheat Bread with crust
* 3 tsp. Italian bread crumbs.
* Fresh Parsley
* Parmesan Cheese (parmigiano!) Fresh
• Garlic Powder
* Coarse Black Pepper and Salt
* A splash of red wine
* Sweet Basil
Anthony’s Meatball Tip 1: Don't forget to keep stirring the sauce every 3 minutes or so while you're making the Meatballs, and make sure it's not boiling. Ideal, you want the sauce at a point where it's almost boiling you'll have to check the temperature often.
Method:
1.) In a large bowl break up 1 lb. of ground chuck. It's very important to have 1 lb. of ground chuck and not more or less. This recipe works best with 1 lb. of ground chuck.
2.) Chop up 1/4 cup of fresh Parsley as fine as you can. Fresh Parsley is extremely important, do not add dried. Add the parsley to the bowl.
3.) Add one (1) egg to the bowl.
4.) Chop up two (2) large cloves of garlic as fine as you possibly can and add to bowl.
5.) Add 1/2 cup of freshly grated Parmesan Cheese to the bowl.
Don't forget to keep stirring the sauce every 3 minutes or so while you're making the Meat Balls!
6.) Take the pieces of Dark Wheat Bread and rub it under the faucet and get it soaking wet, squeezing as much of the water out as you can. The bread should be a gooey consistency – Meatball glue.
7.) Break the bread up into the bowl. At this point you need to also add the 3 Tsp. of Italian bread crumbs.
8.) Add coarse black pepper, salt, garlic powder, a splash of red wine and about a tsp. of Sweet Basil.
Don't forget to keep stirring the sauce every 3 minutes or so while you're making the Meat Balls ~ This is Important!
9.) Using your hands (remove all jewelry) mix all the ingredients in the bowl. You will need to work the meat for about 3 minutes until you end up with a big relatively firm ball.
Anthony’s Meatball Tip 2: It will help if you refrigerate the meat before mixing it in the bowl, this will help keep the balls firm while you browning them.
10.) In the pan that you fried the Braciole and porckchops in, add a bit of olive oil if needed. This pan should be heated very hot so that they will sear the meatballs to a dark barn.
11.) Make 1" to 1-1/2" balls out of the ground meat and roll them around in your hand and try to make them as firm as possible.
Anthony’s Meatball Tip 3: You might want to start out with 1" balls the first time you make them. 1" balls are easier to handle as they do not fall apart as easily.
Anthony’s Meatball Tip 4 : Did you put the (2) Tsp's of sugar into the sauce like you where directed just prior to making the Meatballs? If not, do it now! This is an important step.
12.) When the meatballs appear to be seared well and firm take them right from the frying pan into the sauce. Grease is an important ingredient to the flavor of the sauce.
Anthony’s Meatball Tips 5: Italian Sausage!!! Did I mention the Italian sausage yet? This is not a must, but definitely adds flavor to the sauce!
If you want to add sausage to the sauce, choose your favorite Italian sausage, fry until browned and add to the sauce, with the meatballs, pork chops and Braciole (you need a big pot for this!)
If you choose not to add the sausage, I do recommend throwing in about 1/2 tsp. of Fennel Seeds.
From this point on when you stir the sauce, stir gently, remember that you have meatballs and Braciole in the sauce now and you don't want to break them up when their cooking in the sauce. Be nice to the meat!
After all the meat is added to the sauce, cover the sauce pan and continue to heat the sauce at medium for another 30 minutes
At this point it is important to keep lifting the cover to make sure the sauce is not too thick or boiling to much. Stir often, but gently.
At this point in the process you may start to see little puddles of grease forming at the top of the sauce. What you want to do, is get a coffee mug and a table spoon, carefully dip the table spoon into the top surface of the sauce where you see the grease puddles and scoop out as much as the grease/oil as you can into the coffee mug.
You may have to do this several times throughout the whole cooking process. You can throw out the grease later.
OK, now taste the sauce. This is where you would add more spices to your liking. Sometimes at this point, I might add a little bit more oregano, garlic powder, salt and pepper. But you taste it and see for yourself. It may be just right at this point in regards to taste, but your not done cooking it yet!!!.
This is where it takes some real time. Leaving the sauce on a low-med heat for another 1 to 1-1/2 hours or so uncovered.
The timing on this varies; you need to check it frequently for consistency. What you want to avoid is having a watery sauce, so cook it long enough for the sauce to get thick, the more you cook the more tender the meat gets anyway.
Be sure to stir occasionally during this time, every 5 - 10 minutes ~ this is REALLY important! Be sure to check for grease/oil puddles each time before you stir and remove all you can. If you don't stir you burn the sauce, if you burn the sauce, well, then the outcome could get ugly!
The sauce gets a much better flavor if you finish your sauce a couple hours before your going to eat. When you finish the sauce, just turn off the burner and let it sit on the stove covered. Let the sauce sit for about 1 to 2 hours. When you're ready to eat, just heat the sauce back up again for about ten minutes, just to get it hot, then serve.
When you're ready to serve, take out the meatballs, pork chops and/or Braciole and sausage and put them onto serving bowls or platters.
Make sure you carefully remove all the string from the Braciole before serving. You will need a nice pair of sharp scissors fro this.
Also, you should put a nice large serving bowl of sauce on the table for people to add to their plate after they have scooped up everything they want on their plate. You've worked hard on the sauce and you want them to enjoy it.
And of course, you want to make a nice, durham wheat spaghetti with your sauce!
Anthony suggests a nice Italian Red Wine to go with this wonderful meal such as Venturini Amarone della Valpolicella or Ruffino Riserva Ducale' Chianti Classico.
"Anthony's Pasta Sauce Meatballs and Braciole"
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