Great Day Kitchen, 3/23/17 - Cookin' With Gus
Cookin' With Gus: Italian Pasta Ala Pesto (Part 2)
Cookin' With Gus: Gypsy Beef Goulash (Part 1)
Cookin' With Gus: Gypsy Beef Goulash (Part 2)
Actors, Wendy Plaisted “Gussie Richardson” and Kim Day "Carmen", from the production of "Cookin' With Gus" playing at The Barn Theater in Porterville, visited the Great Day Kitchen to promote their production and prepare some dishes made during the show.
The show will be running for three weekends: March 24th to April 9th. Fridays and Saturdays 7:30 p.m. / Sunday matinees at 2:30 p.m.
Click here for reservations and information or call (559) 310-7046.
Gourmet Gus’ Italian Pasta ala Pesto
An excellent pasta dish that breaks away from the classic red sauce. You can choose any pasta shape that makes you happy. I choose Penne Pasta ala Pesto because alliteration is always amazing.
- 1 pound penne pasta (can substitute for any pasta shape)
- 2 cups fresh basil leaves, packed
- 1/3 cup pine nuts, toasted (can substitute chopped walnuts)
- 4 garlic cloves, minced
- 1/2 cup freshly grated Parmesan-Reggiano (can substitute grated Romano)
- 1/2 cup extra virgin olive oil
- Salt and freshly ground pepper to taste
1. Put one gallon of water into a large pasta pot. Add salt for pasta water and bring the water to a boil. Then cook the pasta to al dente, according to the directions on the pasta.
- While preparing the pasta, proceed with making the pesto
2. Place the basil leaves and toasted pine nuts into a food processor and pulse several times.
3. Add the garlic and Parmesan-Reggiano to the basic/pine nut mixture. Pulse several more times. Scrape the sides of the food processor with a rubber spatula.
4. While running the food processor, slowly drizzle in the extra virgin olive oil. Rescrape the sides of the food processor as needed. The slower you can add the oil while the processor is running, the better the oil will not separate later.
5. When all the oil has been thoroughly mixed in, add salt and pepper to taste and pulse a few more times.
6. The pesto can be made ahead or used immediately. If storing it, place plastic wrap directly on top of the pesto to prevent it from darkening.
- When pasta is finished, time to bring the pasta and pesto together.
7. Place the cooked pasta into a bowl. Add the pesto and toss until the pasta is evenly coated. It is ready to serve.
Carmen’s Gypsy Beef Goulash
An excellent meal for gypsys, East Europeans or Americans alike! Carmen featured this on the “Cookin’ with Gus” show while filming the pilot episode. She swears by this comfort food!
- 2 pounds lean ground beef
- 2 large yellow onions, chopped
- 3 cloves of garlic, chopped
- 3 cups water
- 2 (15 ounce) cans tomato sauce
- 2 (14.5 ounce) cans diced tomatoes
- 3 tablespoons soy sauce
- 2 tablespoons dried Italian herb seasoning
- 3 bay leaves
- 1 tablespoon seasoned salt (or to taste)
- 2 cups uncooked elbow macaroni
1. Cook and stir the ground beef in a large Dutch oven (big pot) over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent.
2. Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minute, stirring occasionally.
3. Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from the heat, discard bay leaves and serve.
For slow cooker, preheat a slow cooker set on High heat. Make recipe through
Step 1; place the ground beef-onion mixture into the preheated slow cooker, stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, seasoned salt, and macaroni until thoroughly combined. Cook on High for 1 hour.