While everyone was eating turkey and the normal stuffing we were enjoying this for thanksgiving.

We had planned on making this just for lunch and then dragging leftovers over to parent’s house for dinner.  However; the big problem was the parents were sick so no thanksgiving meal for us (which is ok in my book since i am ehh on turkey anyways).

We were originally hoping to throw some crawfish into the mixture but finding that proved to be a pain in the butt so crab worked better (notice that is crab with a c not a k).

I really wish I could ramble on about something cool and pointless but I am still a little freezing cold from having to scrape my freaking windows this morning and deal with every freaking moron who apparently has forgot how to drive in snow (notice how everyone who drives slower than you is a moron and those who drive faster than you are idiots?)

Anyways enough rambling more recipe and more work………

For this recipe you will need:

• 1 onion
• 4 cloves of garlic
• 9 TB of butter (relax it is winter you have until winter to burn it off.
• 1/2 cup of all purpose flour
• 1 cup of beer (we used Samuel Smith’s Winter Welcome Ale)
• 1 cup of cream
• 1.5 cups of whole milk
• 3 cups of cheese (we used 2 cups of sharp cheddar and 1 cup of fontina)
• 2 TB of dijon mustard
• Salt and pepper
• Cup or so of shredded crab (really can you have to much crab?)
• 1 cup of breadcrumbs
• 8 ounces (1 box) of cooked macaroni

Steps for success:

• Preheat oven to 450 degrees.
• In a separate skillet melt a TB of butter and add in the onion and cook until softened.  Add in the garlic and cook until fragrant.  Remove from heat and set aside.
• In a medium sauce pan add in the remaining 8 TB of butter and when it is liquidy add in the 1/2 cup of flour.  Whisk until it is golden brown (about 3-5 minutes).
• Add in the cup of beer and bring to a boil for a couple of minutes.
• Lower the heat to medium and add in the cream/milk and heat until barely boiling.
• Add in the cheese a handful at a time and stir until melted.  Do not add more cheese until the previous handful has been melted.
• Add in the Dijon, crab, and onion/garlic mixture.
• Taste and adjust with salt and pepper (I am betting you need about a teaspoon of pepper).  Bonus points would also be awarded if you decide you need some heat and add in a pinch of cayenne.
• Stir in the macaroni.
• Butter up a 9×9 dish and pour the mixture in that.
• Top with the breadcrumbs and throw in the 450 degree for 10-12 minutes.
• Lower the heat to 350 and loosely cover the mixture with foil.  Continue to cook until heated through (about 25-30 minutes).

Serve and enjoy!

As you already know, I travel a lot between Chicago and Indiana. Two weekends ago – I skipped that trip entirely. Jeff had to work an ungodly amount of overtime and see, he is already a bit of a crab even when he isn’t working… so make him work that much?!? Yea, I was safer, saner and happier in the sanctity of my sweet home Chicago. (BIT of a crab… oh ha ha ha ha haaaaa I slay me…) So when I got there, I tried to make him happy by first making coffee dispense out of all the water faucets. Then I lit some pork scented candles. And finally I made some of my delizioso piccante bolognese.

My bolognese is rather traditional. No I was not one of the 400 Italian chef’s whipping up the perfect and authentic bolognese sauce but I might as well been. Sorry signores – but I bet mine is better. Nyah nyah plippppt…

Acquistare lo seguito (Which loosely translates to whatcha need…)

2 T olive oil
2 T butter
1 onion diced
2 carrots – diced
2 stalks celery – diced
4 cloves garlic – diced
1/2 # beef – ground
1/2 # pork – ground
1/2 # veal – ground
1 C Milk (I used 2%)
1 C dry white wine
1 C beef or veal broth
32 oz. can of whole tomatoes
1+ t red pepper flakes (to taste – we added more…)
Bay leaf
Nutmeg (to taste – I add about half a nut)
1 t thyme
salt and pepper to taste

Cosa c’? bisogno di fare (Which loosely translates to the torturous steps to achieve bolognese perfection…)

In a large stock pot or dutch oven melt the butter and olive oil together. Add onions, carrot and celery (also known as a mirepoix) and cook till onions are translucent. About 5-8 minutes. Add the garlic, pork, lamb and beef. Cook till no longer pink. At this point if you would like to drain off some of the grease you can. I like to keep it around for giggles… and flavor.

Add the milk and the nutmeg and cook about 8 minutes. Most of the milk will have cooked down.

If you haven’t drank the wine by now – add that and also cook for about 8 minutes, or until most of it has cooked down.

Add the can of tomatoes, the broth, the bay and the thyme if using dried herbs. (I did in this dish.) Now let this baby barely simmer – uncovered – for about 3-4 hours. I know that seems excessive, and I have made this simmering for only 2 hours. But trust me on this. The longer the better.

About an hour from when you are planning to eat, add the crushed red pepper.

When you are about ready to eat. Taste and adjust salt, pepper, nutmeg, red pepper, etc to taste. Oh and make your pasta. I chose orecchiette because the sauce clings to it like – oh my crazy. Toss pasta with sauce, top with Parmesan and serve. Or don’t top with Parmesan. I know some of you meat sauce aficionados say oh the horror! No parmesan with a meat sauce!!! But I say if you like the damn parm, spread the damn parm love!

And that is it!

In truth, I am not even sure the bolognese made crab ass happy. He ate it awfully fast. I remember him saying something with his mouth full…

Might have been more coffee please…