ROSIE THIBEAULT'S FRENCH-CANADIAN DYNAMITE
"Serve on torpedo (hoagie/sub) rolls or use as a topping on hot dogs."
1 large green pepper, diced, no seeds
1 large red pepper, diced, no seeds
2 medium onions, diced (or 1 Vidalia onion)
2 large vine-ripened tomatoes, diced
3 tablespoons butter or oil (to saute)
1 cup water (1 1/2 cups if using 5 pounds of beef)
3 to 5 pounds freshly ground beef*
2 to 3 cans (6 ounces each) tomato paste, as needed (or your own sauce from fresh tomatoes)
1 teaspoon crushed red pepper (or to taste)
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
In a large saucepan, saute diced peppers, onions and tomatoes in butter until soft.
Add the water. Cook for a minute or two until the vegetables are blended.
In same pot, add ground hamburger and cook until evenly browned and most of the water dissipates. Using a ladle, spoon off grease from top of the meat. A little bit left is fine but you do not want a lot.
Then, add the tomato paste or homemade sauce and seasonings. The consistency should not be too loose or mushy. Add just enough paste to coat the meat. Sample the dynamite. You may want to add a bit more seasonings to desired taste. The dynamite will be stronger if refrigerated overnight, so keep this in mind when adding more seasonings.
The dynamite must sit in the fridge (covered, in the same pot) for a day so that all of the spices blend. It tastes much better when this step is taken.
The dynamite can be reheated in the same pot on the stove or on the side burner of a grill. Serve on torpedo rolls. The dynamite recipe can also be used as a topping on hot dogs.
*You can use up to 5 pounds of meat without the need to double ingredients.
Yield: Feeds a crowd
Source: The Providence Journal, September 12, 2007 |