This is from the Dinosaur Barbque recipe book. Its a restaurant in upstate NY that I have not been to yet, a bit of a drive for me, but everything from their recipe book is soo good, I want to go and always am checking for a new book from them.
The recipe that follows is for Mutha Sauce...make it another day before making the Mac and Cheese Shepherd's Pie. You will think its time consuming to do it all in one day, but if you do it another day, make a huge batch, and freeze portions (one cup or 3/4 cup) for use when making this or grilling out..its awesome on grilled chicken!
My friends who don't cook big meals often, cook this after tasting it at my house! Its delicious!
I must say, their Drunken Spicy Shrimp recipe is out of this world..but you have to buy the book to get that recipe, I can't give away all of their secrets! Trust me, the book purchase is worth its weight in gold!When I make homemade mac and cheese, I just do the mac and cheese part of this recipe, because its the best! (of course, minus the measuring part lol...a little of this, a lot of that lol)
PS to see their recipe book, and some other super recipes, including a chocolate cake made with dr. pepper..go to http://www.dinosaurbarbque.com/
See below for pics.
Dinosaur Barbque Macaroni and Cheese Shepherd’s Pie
3 T kosher salt
1 pound small pasta shells
2 T vegetable oil
2 c chopped onion
1 c chopped green pepper
5 large cloves garlic, chopped
1¼ pounds lean ground beef (its fabulous with chicken, lamb and or pork too, or a combo)
1 T black pepper
¾ c mutha sauce
¼ c butter
¼ c flour
2½ c half and half or milk
3 C shredded sharp cheddar cheese
1 c freshly grated parmigiano-reggiano cheese
1 t Dijon mustard
Preheat oven to 375°. Bring a big pot of water to a bubbling boil. Add 2 T of the salt, and stir in the pasta shells. Cook till al dente and drain and rinse in cold water, set aside.
Throw a skillet on medium heat and swirl in the veg oil. Add half the onions and half the peppers, cook them till soft. Toss in the garlic and cook for about 1 more min. Dump in the ground beef, breaking it up with a spoon, and cook it with the veggies till it loses is pinkness. Season with 1½ teaspoons each of salt and pepper. Mix in the Mutha sauce and take off heat.
Melt the butter in a large saucepan over medium heat, and fry up the rest of the onions and peppers till soft. Add the flour and whisk like crazy till very well blended. Slowly dribble in the half and half, whisking as you go. When the mixture bubbles and thickens slightly, remove it from heat. Stir in 2 c of the cheddar, the Parmigiano-reggiano, mustard and the remaining 1½ t of each salt and pepper. Spice the sauce up with Tabasco to your liking. Stir till the cheeses are melted. Fold the cheese sauce into the drained pasta and set aside.
Grease up a 9x13-baking pan. Spread the ground beef mixture in the pan, then spread the mac and cheese over it. Top everything with the last cup of cheddar and pop into pre-heated oven and bake 30-45 min, or until the cheese sauce bubbles lightly around the edges. Let rest 15 min before serving (can ya wait?)
Mutha SauceJust like the name says, this is the basis-the true mother of all the sauces at Dinosaur Barbque. It is a balanced blend of sweet, spicey, savory and smokey flavors. It can stand alone as a slatherin sauce for chicken or ribs too.
¼ C vegetable oil
1 C minced onion
½ C minced green pepper
1 Jalapeño pepper, seeded and minced
pinch of kosher salt and cracked black pepper
2 T minced garlic
1 can tomato sauce (28 oz)
2 C Heinz Ketsup
1 C water
¾ C Worcestershire sauce
½ C cider vinegar
¼ C lemon juice
¼ c molasses
¼ C Cayenne Pepper sauce
¼ C spicy brown mustard
¾ C dark brown sugar packed
1 T chili powder
2 T coarsely ground black pepper (yes it lists it again)
½ t ground all spice
1 T liquid smoke (optional, if you like it smokey)
Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers and jalapenos and give them a stir. Season with pinch of salt and pepper and cook till soft and golden. Add the garlic and cook 1 min more. Dump in everything else except liquid smoke. Bring to a boil, then lower heat so the sauce simmers. Simmer for 10 min. Swirl in the liquid smoke if you are adding it. Let cool and pour into a container, cover and store in fridge till ready to use.
Makes 6-7 cups
Hot BBQ sauce
Add 2-3 T minced Habanero peppers along with the inions and peppers and jalapenos. Also add ½ t cayenne pepper along with the other ingredients to add punch.
From my freezer...