Paul's Amazing Monkey Bread

Monkey bread...ahhh that homey, nostalgic deliciousness.  I've only had it on one occasion, from Gramercy Tavern, but it was life changing.  And now a fabulous homemade version made by my friend Paul (or Ball as we call him, and/or King of Party food as others call him).

He made this delicious version just the other week when he and Jamil had family in town.  It went fast and now only a small sliver remained, which I tasted the other day.  Mmmmm...total rich, gooey deliciousness.  Paul also adds a little special something, which are sliced apples, making this already yummy treat something totally delectable.  Check out his mom's recipe below, which he used to make this beauty.

Pauly C's Monkey Bread - A Clements Family Recipe

Ingredients (serves 6-8)
2 cans (340G X 2)
Pillsbury country biscuits
½ cup granulated sugar
2 - 2 ½ tsp ground cinnamon
2 apples, peeled, cored and diced
1 stick (1/2 cup) unsalted butter
¾ cup brown sugar
½ cup chopped pecans
Bundt pan, coated with butter

Steps to the greatness:

Preheat the oven to 350˚F.

Mix together the granulated sugar & cinnamon, and set aside.

Separate the dough and cut each into quarters. Toss the dough and apple with cinnamon sugar in big ziplock bag. Make sure all dough pieces are covered with cinnamon sugar mix thoroughly. Layer the dough and diced apples in the pan, and continue to do so until all the dough and apples are used up.

In a small saucepan, melt butter and brown sugar. Then pour the mixture over the dough. Bake for about 30 minutes or until golden brown in color. Cool on rack for about 5-10 minutes and then invert onto a serving plate. Sprinkle chopped pecans on top and in center hole of monkey bread. Serve warm.

Gina's Family Bolognese Sauce

Gina, a mutual friend of mine and my brother's hosted an intimate dinner in honor of my brother's birthday. What a meal! Gina is a great cook and a gracious hostess--a lot of her recipes originate from her Italian and Californian roots.

The main event at our dinner was Gina's family famous Bolognese sauce. I can't even describe in words how delicious it was--hearty, fragrant and as chunky as a Bolognese should be. The recipe below, which Gina shared with me came from her father's side of the family. They should be very proud--it's robust enough for hungry Manhattanites and it could even feed a small village.

Treat the below recipe with care--it's very special.

Walter's Honest-to-Goodness Bolognese Sauce

Ingredients (feeds a looot of people - more than 5)

2 - 4 tbs olive oil

3 yellow or Vidalia onions, chopped

1/2 - 1 head of garlic cloves, peeled and minced

3 lbs extra lean ground sirloin

(2) 15 oz cans of tomatoes, drained, cut into 1 inch pieces (save the juice)

(1) 15 oz can of the best quality tomato puree or sauce, unseasoned

(2) 6 oz cans of Contadina tomato paste

1 cup of dry red wine

1 tbs of each, oregano and basil

Salt, pepper, Tabasco or Italian red pepper to taste

Directions:

Sautee sirloin until cooked through. Drain well of all fat and set aside. Clean pan. Sautee onions in olive oil until translucent. Add garlic and sautee until fragrance is released but the garlic is not browned. Add meat and mix well. Add oregano, basil, salt, pepper, Tabasco and mix well. Add tomatoes and tomato paste, mix well. Add puree of tomato sauce, mix well. Sauce should be so thick that it does NOT pour from spoon in a ribbon but drops in a clump. Add just enough juice from the drained tomatoes to cause the sauce to pour from the spoon. It should be very, very thick to be authentic. Simmer very slowly for an hour before serving. To serve, toss hot pasta with sauce and put into bowls.

Gina's family also likes to put this sauce in the center of an omelette or on pizza crust.

Buon Appetito.