This is an Italian meat sauce suitable for spaghetti, lasagna, ravioli, whatever. It uses an “Equalizer” technique I stumbled upon by accident.
The secret to good chili is the right mix of chiles! (who knew?)
This is a basic recipe for brown stock, using bones and meat from just about any fish, game, or livestock. Click here for a detailed treatise on stock.
This is for the shells from shrimp, crab, crawfish or lobster, or similar critters – whether you catch or buy them. If your shells were cooked in a spicy boil, you have a decision to make: rinse them first, or not. If you don’t want the boil spices to clash with your intended use, give them a good rinse or three. But if you prefer the addition of those spicy “seafood boil” flavors, go commando!