Ospidillo Cafe Meatball Sauce Recipes

OSPIDILLO CAFE HOT DOG CHILI SAUCE NO. 13

Steps:

• Using about three cups of water in a small pan, boil the sausage for a few minutes until it is broken up. Drain, using a colander, and put the sausage and the 1 Tablespoon of Italian Seasoning into a food processor and pulse it until it is of a fine consistency.
• Combine all ingredients, including the sausage, into a large cooking pot on medium heat and bring to a boil. (If you can't find Dale's Steak Seasoning, use 2 teaspoons of soy and one additional teaspoon of Worcestershire sauce). Once it boils, reduce the heat to low and allow it to simmer, covered, for two hours, stirring often.
• At the end of the 2 hours, remove the bay leaves and any pieces of garlic you can find, and serve over hot dogs or footers with mustard and finely diced onions.

THE OSPIDILLO CAFE PICA DE GALLO

Steps:

• Blend gently and refrigerate for at least 2 hours, allowing the flavors to infuse, before serving with Mexican dishes.

OSPIDILLO CAFE SPAGHETTI SAUCE

Steps:

• Combine all ingredients and simmer over a slow boil for three hours. Remove bay leaves before serving.

THE OSPIDILLO CAFE ITALIAN SALAD DRESSING

Steps:

• Blend all ingredients in a mixer for 20 minutes. (I use a KitchenAid mixer on speed setting number 2).
• Refrigerate for at least 30 minutes before serving.
• When dressing gets too cold it will solidify somewhat, due to the olive oil, so allow it to set out 1/2 hour or so if this happens.
• Also, I prefer to use Tupelo honey when I have it available which is much higher quality in flavor than regular clover honey.
• For the Italian spices, I use 2 teaspoons of Dee514's Italian Blend Spice Mix Recipe #38293. Here it is:
• 2 tablespoons basil, 2 tablespoons marjoram, 1 tablespoon garlic powder, 1 tablespoon oregano, 1 tablespoon thyme, 1 tablespoon rosemary, 1 tablespoon crushed red pepper flakes.

THE OSPIDILLO CAFE CABBAGE ROLL SAUCE

Steps:

• Sautee the onion in the olive oil in a thick-bottomed pot until tender. Do not drain.
• Add all other ingredients, cover the pot, and simmer for an hour or so, stirring frequently.
• NOTE: Sometimes, I use 2 large chopped onions instead of just one.

OSPIDILLO CAFE CINCINNATI CHILI NO. 2

Steps:

• In a large cooking pot, over medium-high heat, break up the burger into the chicken stock.
• Add all the remaining ingredients except for the bell pepper and the kidney beans, bring to a boil, and then lower the heat to a simmer (slightly bubbling).
• Cover, and allow the chili to simmer for three hours, stirring often.
• At the end of three hours, remove the garlic clove and the bay leaves and drop in the red bell pepper (or, substitute a jalapena pepper if you prefer just a litle heat).
• Simmer for two more hours, again stirring often.
• At the end of the two hours, remove the whole pepper and add the drained/rinsed kidney beans. Simmer for one additional hour, covered, and continue frequent stirring.
• Tips: If you see a need to add just a little additional chicken stock along the way, go ahead and do so, remembering that you will be topping spaghetti and/or hot dogs with this chili. Also, this is a very old recipe (1922) and any "tweaking" will probably not serve to improve it. Finally, make sure that your spices are fresh -- I prefer ancho chili powder but any variety will do.
• Condiments for the spaghetti dish version include diced sweet onion, sharp cheddar cheese and Tabasco sauce. Servings are based on spaghetti, not hot dogs.

MEATBALLS WITH DRIED CRANBERRY-APRICOT SAUCE

Steps:

• Mix together ground turkey, bread crumbs, onion, milk, egg, parsley flakes, poultry seasoning, Worcestershire sauce, salt and pepper.
• Shape into one-inch balls.
• Brown meatballs in a large non-stick skillet over medium heat.
• Remove meatballs from pan and remove any fat from the pan also.
• Heat ketchup and apricot preserves in the skillet, stirring until blended.
• Add dried cranberries to the sauce mixture.
• Add meatballs until coated with sauce. Simmer uncovered 30 minutes, stirring occasionally.