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DONALD ROUSE’S SPAGHETTI WITH MEATBALLS AND VEAL DAUBE

 WHAT YOU WILL NEED

For the Red Gravy & Veal Daube

3 to 4 pounds of veal roast

Rouses salt and pepper, to taste

Rouses olive oil

1 large onion, chopped

5 cloves garlic, minced

2 medium stalks celery, chopped

2 tablespoons Italian seasoning

1 teaspoon anise seeds

28 ounce can San Marzano crushed tomatoes

28 ounce cans San Marzano tomato puree

Chopped fresh sweet basil, to taste

Chopped fresh parsley, to taste

 For the Meatballs:  

3 pounds Rouses fresh 80% lean ground beef

1 pound fresh Italian sausage, casing removed

2 white or yellow onions, chopped fine

4 garlic cloves, minced

4 medium stalks celery, chopped fine

4 garlic cloves, minced

3 tablespoons Italian breadcrumbs

1/4 cup grated Parmesan cheese

 6 cups spaghetti, boiled

 For the Red Gravy with Daube

Rinse, pat dry and season veal with Rouses salt and pepper. Pour just enough olive oil into a large pot to coat the bottom. Pan fry meat in the olive oil, turning to brown both sides. Remove veal and set aside. Add onion, garlic and celery in the pot and sauté until translucent. Add crushed tomatoes and tomato sauce, anise seeds, Italian seasoning, and sweet basil, season with salt and pepper. Return meat to the pot and simmer for 1 to 2 hours until veal is broken down and gravy has thickened.

For the Meatballs:

In a large bowl mix all ingredients together until thoroughly combined. Using your hands, roll mixture into meatballs, about 1 ½ inch thick. Set aside on wax paper. Pour just enough olive oil into a large skillet to coat bottom. Brown meatballs in olive oil, adding more oil as needed. Remove and set aside. When all meatballs are cooked, add to red gravy and allow to simmer for one hour before serving.

 

MR. ROUSE’S DOWN HOME OYSTER DRESSING

WHAT YOU WILL NEED

1 ½ quarts Louisiana Oysters (reserve liquid)

1 pound ground beef lean

½ pound ground pork

1 16 ounces Guidry's fresh cut seasoning blend (bell pepper and onion) or 1 large onion and 2 large green bell peppers

1 bundle of green onions sliced fine

2 cups rice to be cooked

2 tablespoons of your favorite Cajun seasoning

2 tablespoons fresh basil or 1 tablespoon dried

1 tablespoon kitchen bouquet

1 tablespoon granulated garlic

½ tablespoon old bay seasoning

 

HOW TO PREPARE

Cook rice and set aside. Brown beef and pork. Add onions and bell peppers,  mix well and cook until onions are clear. Add dry seasonings and mix well. Add oysters and mix well (some may want to chop oysters in ½). Mix in green onions and Kitchen Bouquet.

Remove from heat and mix in rice.

  

KAREN ROUSE’S CRABMEAT DIP

 1 pound lump crabmeat

1/2 cup butter

4-6 green onions chopped

1 small white onion chopped

1/2 cup finely chopped parsley

2 tablespoons flour

1 pint half and half

1/2 lb. swiss cheese cubed or shredded

1 teaspoon sugar

1 tablespoon cooking sherry

Rouses salt and pepper to taste

1/4 to 1/2 teaspoon liquid crab boil

Crackers

Melt butter and sauté chopped seasonings. Blend in flour stirring constantly until well blended. Gradually stir in half and half, then cheese, stirring till cheese is melted. Add remaining ingredients and heat thoroughly. Serve with your choice of crackers.

 

ALI ROUSE'S SWEET POTATOS WITH BACON & BLUE CHEESE

 WHAT YOU WILL NEED

3-5 large sweet potatoes cleaned, peeled and chopped into ¼-inch rounds ½ teaspoon garlic salt

½ teaspoon smoked paprika

¼ teaspoon dried thyme

½ teaspoon Rouses black pepper Rouses Olive Oil 8 ounces cooked and crumbled bacon

8 ounces Blue Cheese, crumbled Chives for garnish

HOW TO PREPARE

Preheat oven to 425 degrees. Cover large baking sheets with foil. In a large bowl toss sweet potatoes with olive oil and seasonings. Bake on upper rack of oven for 25-30 minutes until sweet potatoes are golden brown and softened. Take potatoes out of oven, transfer to large casserole dish, and top with blue cheese and bacon. Broil on lower rack of oven until cheese bubbles.

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