Uno’s Spinoccoli

Saturday, February 4th, 2006 | Uncategorized

So I had Uno’s Spinoccoli Pasta tonight. It was fantastic! So I decided to be a nice guy and post the recipe for it here.

However, I spent a good solid 30 seconds searching for the recipe and could not find it, so I assume it is not on the web.

So instead, here is a recipe that I made once for a girl (though I warn you, the end result was extremely good food and no sex… So I recommend adding more alcohol…).

Beef Tenderloin in Cherry Sauce
1 can (16 ounces) pitted dark sweet cherries with juice
1/4 cup ruby port
1/2 cup beef broth
1 teaspoon (drained) bottled horseradish
1 teaspoon tomato paste
1 shallot, thinly sliced
1 large bay leaf
1/2 teaspoon whole black peppercorns
1 teaspoon arrowroot or cornstarch
1 tablespoon mild olive oil
4 beef tenderloin steaks (6 ounces each)
Salt and freshly ground black pepper
1/4 cup kirsch (cherry brandy)
1 tablespoon unsalted butter, at room temperature
1 tablespoon grenadine syrup

Instructions
Drain the cherry juice into a large saucepan and set the cherries aside. Add the port, beef broth, horseradish, tomato paste, shallot, bay leaf, and peppercorns. Bring to a boil over medium heat and cook until the mixture is reduced to about 2/3 cup, 12 to 15 minutes. Dissolve the arrowroot in 1 teaspoon water and stir into the sauce. Simmer until the sauce is shiny and slightly thickened, 1 minute longer. Strain, cover, and set aside. (This can be prepared a few hours ahead. If you refrigerate the sauce, bring it to room temperature before proceeding.)

Heat the oil in a large, heavy skillet over high heat. Sprinkle the steaks with salt and pepper and add them to the hot oil. Brown the steaks on both sides and cook until medium-rare (about 6 minutes total) or to your liking. Transfer the steaks to a large platter.

Add the cherries and kirsch to the skillet and flambĂe. When the flames die out, reduce the heat to low and add the cherry sauce. With a wooden spoon, scrape up any browned bits from the bottom of the pan. Stir in the butter and grenadine syrup. The sauce should be bright red. Return the beef to the pan and turn to coat with the sauce. Cook until the beef is heated through, about 2 minutes longer. Season the sauce to taste with salt and pepper, if necessary.

Transver the steaks to warmed dinner plates. Spoon the cherry sauce over them and serve at once.

10 Comments to Uno’s Spinoccoli

tranzient tranzient
February 6, 2006

Recipies from the smartass…and not from stealing a restaurant’s. Hmmm. Something I never expected. You’re doing a good job keeping me guessing.

Favorite Mom Favorite Mom
February 6, 2006

If you can cook like that, next time you come to visit I’ll let YOU do the cooking.

Jacob Jacob
February 6, 2006

Dear James,

THANK YOU for sharing this delightful recipe with me. Will look into it and the cooking to try and perfect it. Though i must say i am scared of what i’m considering doing. Besides…i don’t even know what a shallot is.

Anonymous Anonymous
February 6, 2006

Sorry to hear your recipe didn’t get you any, but I will share one that should lead to high-decibel, vividly-colored, wild monkey sex every time.

Do your recipe almost exactly as given, except substitute a mix of sliced portobella, morel and peyote mushrooms for the cherries, emphasis on the peyote, of course. Also, in place of the cherry brandy and genadine, substitute a generous spoonful of minced garlic . The flavor is more savory than sweet, but sweet is for desserts. Savory says rich, lush excess. Sweet says dentists and cavities.

To further ensure the coming events: Light some incense and candles, the smells and fluttering light on the walls will come in very handy later when the meal actually kicks in. Never let more than 5 minutes go by without saying something or touching her. If you have a cat, give it some good, strong catnip about 10 minutes after the meal to provide more visual input. If your cat is of the loudly purring variety, plop it in her lap and help her pet it. This will get give her something tactile to play with and get you closer. First touch the cat, then touch you. It’s the natural progression.

Important note: Before initiating anything, be sure to ask how she is feeling. If she says anything synonymous with “groovy”, then make your voice lower, soothing and confident. Now is the time for compliments, compliments and compliments. And don’t forget to touch her face whenever possible.

Remember, it’s never the meal alone that guarantees sex, it’s the sensory stimuli.

Jamez Jamez
February 7, 2006

Solid… Will keep this in mind and will buy some extra peyote next time I stock up.

Thanks!

Jamez Jamez
February 7, 2006

oh, and dude… shallots are those crispy little red potato’s

ng66 ng66
February 8, 2006

Ummmm… aren’t shallots a variety of onion?

ng66 ng66
February 8, 2006

Wait, y’coulda been being a smartass… I forget sometimes… (o:

Jamez Jamez
February 8, 2006

Grr, it would of been funnier if he had tried to eat them like potato’s.

Fine:
Shallots are often thought to be another variety of onion, but they are actually a species of their own. They grow in clusters, where separate bulbs are attached at the base and by loose skins. The shallot has a tapered shape and a fine-textured, coppery skin, which differentiates it from onions. Shallots were first introduced to Europeans during the 12th Century. Crusaders brought them home as “valuable treasure” from the ancient Palestinian city of Ascalon.

Shallots Shallots have a mild taste that combines the flavor of a sweet onion with a touch of garlic.

Jacob Jacob
February 9, 2006

…thank you for the lesson on Shallots. Now i know more about them, and knowing is half the battle. Go Joe!

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