Tre’s Kitchen – Tre’s Meat sauce Pasta and Sausage

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WRITTEN BY TRE SAUNDERS (UNCLE DUDES) FACEBOOK

Tre’s Meat sauce Pasta and Sausage

toes seeded and peeled


4 cloves of garlic crushed


1 tablespoon of time 
 

1 tablespoon of rosemary


1 tablespoon of oregano 

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3 carrots diced 1 onion diced d pepper to taste.


2 red and green bell pepper Julianed.

½ lb of ground pork or lamb


1/2 lb of ground beef


If your budget is willing use all three meats


4 slices of prosciutto rendered or bacon


10 Roma tomato

3 stalks of celery diced


1 lb Rigatoni


One and a half can of beef or chicken stock

Your choice of sausage

½ cup of red wine. Something that you like to drink

Please share and Enjoy!!!!

UNCLE DUDES

Swedish_poser

CATERING

CONTACT TRE @ FACEBOOK

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Creator of Kogi and Chef star, Roy Choi, opens up a (4 Day) Pop Up restaurant El Jefe Cubanos at the Grove

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Written By Ryan Fu @fu_beatz

Roy Choi is a Korean American chef who gained prominence as the creator of the gourmet Korean taco truck, Kogi. He is well known as a chef who is celebrated for “food that isn’t fancy” and is known as one of the founders of the food truck movement.

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His cooking style fuses Mexican and Korean flavors and dishes. On what Choi sees as a food mission: “What I would love to do in the big picture is change the paradigm of how people eat, how younger generations, and people that aren’t within our foodie world, view food. Like skaters or the kids that I grew up with that don’t even know what vegetables grow in what season, that live off fast food for 70 to 80 percent of their lives. But when they eat Kogi and it speaks to them on that same level that their skateboard speaks to them, because it’s got that vibe and that credibility.”

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Choi’s company, Kogi, which is run with partners Mark Manguera and his wife, Caroline Shin-Manguera, “started in late 2008 as one mobile food truck that parked outside nightclubs on Sunset Boulevard late at night, selling Mexican tacos stuffed with Korean-style meat. Within three months, it began drawing crowds of hundreds and soon added more trucks. The company used Twitter to alert customers to trucks’ locations.”

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In 2014, the Jon Favreau movie, Chef, was released: it is a film about a chef who finds himself through work on a food truck, is loosely inspired by Choi and the food truck movement. Choi appears in the end credits of the film and who worked as a technical advisor to Favreau on the film.

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“I went with him in his car to every one of his restaurants – like a ride-along if you’re doing a cop movie,” said Favreau. Additionally, Choi sent Favreau to a French culinary school and then had him train in several of Choi’s kitchens. Choi “consulted on every kitchen scene, every food porn-worthy shot — and turned what can sometimes look like fakery into an authentic representation of the inside of a restaurant kitchen.”

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Check out Roy’s new pop up restaurant El Jefe Cubanos inspired from Jon Favreau‘s movie, Chef, this memorial weekend at the Grove in Los Angeles for 4 days from 7pm to 11pm.

Credit: Wikipedia

Tre’s Kitchen – LOBSTER FETTUCCINE WITH PESTO WHITE WINE BUTTER SAUCE

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WRITTEN BY TRE SAUNDERS (UNCLE DUDES) FACEBOOK

LOBSTER FETTUCCINE WITH PESTO WHITE WINE BUTTER SAUCE

1-lb Fettuccine

1- lb Fresh Lobster Meat

½ – Cup White Wine (something you would enjoy drinking)

½- Cup Italian parsley

2 – Table Spoons Chopped garlic

½- Jar of Capers

2 – Table Spoons of Butter

1 ½- Cups of hot pasta water

2 – Table Spoons of PESTO (Jared is just fine)

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Optional. Small broccoli florets

Boil pasta until Al Dente 12-13 minutes

Blanche Broccoli until tender

(Note if the mixture is to dry, add a splash of the pasta water that you have set aside, to 
loosen the dish up. Still has a snap to it.)

Saute garlic with lobster for 3-4 minutes

Deglaze lobster and garlic with the wine and butter garlic, pasta, broccoli capers, pesto and parsley in one pan.

Then toss together lobster, Drizzle with EVOO

Top with roughly chopped basil and Parmesan cheese and enjoy.

Uncle Dudes

Swedish_poser

Catering

Contact Tre @ FACEBOOK

Tre’s Kitchen- Post Mother’s Day Meal (Crawfish & Crab)

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Written by Tre Saunders (Uncle Dudes) Facebook

Well you want to start with:

 4 quarts of water 2tbs of salt,

 2 lemons cut into quarters,

 1 package of crawfish boil seasoning.

 Bring that to a rapid boil.

 One lb of crawfish, 1\2 lb of crab legs (snow or king)

3 lbs of new potato cut in half, corn on the cob cut in half or 1/3.

And spicy Andouille Sausage.

Boil the potatoes first once the potatoes are fork tender take them out of the water and server them.

Then put the rest of ingredients into the pot and return to a rapid boil for 10mins.

After remove the ingredients from the water pill and enjoy.