Sunday Dinner: Hub Style

Jenn McKinlay: Not to be all braggy but I haven't cooked a meal in 161 days. Cooking in our house has long been divided into me cooking Mon-Thurs, takeout on Friday, and Hub cooking Sat and Sun as his musician schedule would allow. 

Hub (aka Chris Hansen Orf - the long haired guitarist on left) playing with Honeygirl & the Boys in Mexico 2/20.

For many years (20+), that schedule worked. Then came the pandemic and Hub no longer had to jet out the door to gigs and rehearsals four-five times per week. His days were long, he was bored bored bored, and suddenly he needed something to do. Enter Chef Dad.

(Yes, in a fit of pandemic boredom, he cut off all his hair. Ah!).

Without any prodding from me, Hub volunteered to take over the cooking. As I am still working ridiculously long days to meet deadlines, craft new plots, promote, etc., I said, "Yes, please!" (I might have wept a little with joy, too) and never looked back.

Here's the interesting thing. I spent my cooking years, catering to the overall family's likes and dislikes. Hooligan 1 loves shepherd's pie, Hooligan 2 is more a roast chicken and quinoa guy, and Hub is meat - all meat - all the time. I crafted the family menu around the communal likes and dislikes, often sacrificing my own desire for the random cauliflower side dish in favor of the universally acceptable corn. 

Hub did not approach the family menu like this at all. He simply decided what he was going to cook and we could eat it or go hungry. Y'all I was so over cooking that he could have served up deep fried rattlesnake and I'd say "Thank you." Amazingly, the Hooligans reacted the same way (Were they bored with my cooking??? LOL!) so we have been eating all kinds of crazy dishes. From shakshuka to shrimp scampi to mediterranean chicken and so on.

So, since it's Sunday dinner time, I'm sharing one of my absolute favorite meals that he's made: Greek Spaghetti (the recipe given to  him by another band wife, Chris Speros)!

Ingredients: 1 lb. Spagetti 1 & 1/4 sticks of butter 1 lb. of ground beef 1 onion, diced Parmesan cheese (I generally use about 1-2 cups of freshly grated but this could be done to taste or omitted) 2 tsp. ground cinnamon (use 1 tsp in meat and other in burnt butter) 2 tbsp sugar 1 Can tomato sauce (about 15 oz) Salt and pepper to taste Garlic powder or salt to taste (optional)

tsp Greek Oregano (optional)

Cavender’s All Purpose Greek Seasoning (optional) -This is one of the best all purpose seasonings, I use it almost in everything I cook. It can be found at Safeway and most grocery chains. Sauce Prep: Lightly sauté diced onion in 2 Tbs. of butter then add the ground beef. Season meat with salt and pepper.

When meat is browned, add tomato sauce, 1 tsp cinnamon, 2 tsp sugar and any other optional spices chosen from above (I use all) Let this simmer until meat is completely cooked. Taste, then add more seasonings or spices if wanted (remember you will be adding additional cinnamon to butter) Pasta Prep: Boil Spaghetti in water - You want the pasta slightly overcooked (not al dente) While pasta is cooking, melt the butter (butter needs to be burnt so cook until it's turning light brown) When butter is burnt add tsp cinnamon and set aside When Pasta is fully cooked, drain water and put pasta back in the pot Toss the pasta with the burnt butter and cinnamon mixture until pasta is evenly coated Grease baking pan (butter or PAM) and preheat oven to 350 You will then layer the pan - Put half of the pasta/butter mixture, top pasta with half of the meat sauce and sprinkle parmesan cheese on top. Repeat the layering using the remainder of pasta, sauce and cheese Bake for about 30 minutes

So, how about you, Reds and Readers, how have you managed your boredom during the pandemic?