Season 1 – Episode 4: Super Sunday Gravy Throwdown
Finally, after over a week, we finished editing down what was a monstrous amount of footage to fit YouTube’s ten minute limit. Unfortunately we left a lot on the cutting room floor, so we will likely supplement with some outtakes and the complete recipes. This was a first for TJCC: our first throwdown, as well as our first guest, Frank.
Looking back, my gravy probably had waaaay too much meat (scratch that, there is really no such thing as too much meat). After saucing everyone’s macaroni the leftovers in my pot seemed more like a bolognase.
A big round of thanks to the other contestant, Gina, as well as all the guest judges. Hope you enjoy watching as much as we enjoyed eating.
Enjoy!
P.S. – Keep in mind that both recipes were doubles, which will help to explain the gargantuan proportions. Also, If you are going to make the bracciole, I would recommend mincing the garlic finer, and possibly even cooking it first. Marty Yule gave me a good tip to dredge it in flour before pan-frying.
Here is the link to Andy’s gravy recipe
8 Comments
My vote is for Andy. Frank, what’s up with those burned meatballs?!
Well Fellows I have some comments about your recipes. First Frank, you are a young guy you can still digest. But raw onion in meatballs? Agita big time. Cook them first if you must. I don’t think it is necessary at all. There is no need to use tomato sauce either in the gravy. Tomato Sauce in a can is a prepared food. I think Frank should be disqualified on using that ingredient. Personally I do not like pork in meatballs I use 50% veal. Where was the freekin Basil? Boys In addition both of you would find a much better tasting sauce if you removed the seeds after you blended. I realize if you are making a rustic filetto di pomodoro you would consider leaving the seeds and the tomatoes partially intact. Then you would pass on that but Andy a Ragu is a smooth sauce. Pancetta is very overpowering Frank, use it for your Vodka Sauce where it belongs. And Andy you should dredge the meatballs in flour too when baking. One thing why you had bolognase in the end was you cooked the meat in the sauce entirely too long especially the meatballs. NO Freeking Basil and you call yourselves Italian? and not a touch of Oregano? Jeez. Andy please leave the fat drippings out of the sauce!!!
Unless you want to change your name to That Jew can cook from Sicily and own stock in Lipitor.
Marty
“after saucing everyone’s macaroni…”
Heh, that sounds dirty. Heh, heh, heh.
Whatever Norm, somehow I think you heard that before. Ha HA
Hi, Andy!
Two things!
I did make the PURRRRfect meatballs – a combination of the recipes between the two of you… and the sauce is mine. I haven’t posted it yet due to lack of time, was trying to get a video out – just for you – but might not – again, due to time… Hopefully will get the meatballs out this week… and i will, of course, reference your fun zany craziness here.
And, the Italian store is getting the acorn fed Iberico in on Monday – due to my phone call, and how fast the 2 year Iberico sold. This is 300 dollars a kilo, so there will be a new tasting, and I will have to try it and write about it. You tasted the 5 star before, correct? Well, now I will get to…
(The macarons were better – but compare them to Eddy van Damme’s and it’s depressing)
XO
Valerie
Dude,
This site is awesome. I am going to try that Sunday gravy this weekend. I’m psyched. Keep on rockin bro.
Todd
Thanks Todd, glad you are liking it. Let me know how the gravy comes out — its the fennel seeds that make it…
[…] he made Sunday Supper for Superbowl and he and his friend fought it out in a Sunday Supper Challenge. Andy won – because of the fennel […]