Sausag dish # 2

With the leftover sausage, and the rest of the ingredients already on hand, what was I to do? This is the follow up dish to yesterdays red wine braised sausage.
   4 red potatoes cut into chunks
   1 red bell pepper cut into chunks
   1/2 yellow onion 1 inch dice
   1 bunch broccoli rape cooked as you like it, sauteed or shallow poached
   5-6 links of the red wine braised Italian sausage cut into 1 inch pieces
   1/2 pound fontina cheese shredded or cut into small chunks
   Pecorino romano cheese
   I put the potatoe pieces in an 8+8 glass baking dish and drizzled with just enough olive oil to coat when tossed. Put in a 400 degree oven and stir occasionally to keep from sticking. When the potatoes are lightly browned, add the red pepper pieces and onion. Cook, stiring occasionally till the peppers and onion are soft and slightly browned. Add the sausage pieces and cook till heated through. About 10 minutes. Then add the broccoli rape and cook another 10 minutes. Srir the ingredients and top with the two cheeses and bake for another 5 min.. We had this dish for lunch with crusty bread and a liberal dose of chopped  hot pepper. Woah, I know that I'll be making this dish again.

     Cioa for now, Garlichut

New Jersey food

Well I got to Jersey yesterday early, after an all nighter. 500 mi. I pulled some sweet Italian sausage from the freezer. As it sat thawing, I was contemplating how to do something different with it. I saw a half full bottle of red wine on the counter and it reminded me of the chicken and sausage dish. I also saw a little leftover tomato sauce in the fridge. So the wheels start to turn and I figured, how about sausage braised in red wine with peppers and onions. That was sounding pretty good, but the dilemma came from the direction of a lot of greens and vegetables that needed to be used up. Escarole that was definitely on its last leg if it wasn't used, broccoli I had brought up from my fridge and broccoli rape that they also had. As my limited energy began to fade, the meal turned into a compromise. I poached the sausage in water, then put it into a saucepan with enough wine and tomato sauce to cover the sausage. I added a little sage, but I think some rosemary would have been just as interesting. Next time. The sausage simmered for at least 2 hours to make it fork tender. The broccoli rape didn't get used. I cooked the escarole as a side dish. I made some penne and broccoli and just served the sausage as the protein portion of the meal. It was all really good, but the sausage was especially noteworthy. It had a really rich flavor.
  So, now this new flavor is itching for a dish of it's own. One possibility that came to mind, and I think that I'm going to have to try some time, is sausage, roasted potatoes and red bell peppers, and  broccoli rape topped with some pecorino Romano and fontina cheese. Could be a dish to remember

Holiday Food

  The menu for Sundays food at the Olsons' house was, Salad, Homemade bread, Potato salad, Cole slaw, Crab stuffed flounder, and Fresh berries and Sabayon
   Cole slaw:
   1 head finely sliced cabbage
   1/2 red onion thinly sliced 1/2 cup chopped cilantro
   12 oz. diced green chilies
   1 Tbs. salt
   juice from 2 limes
   4 diced garlic cloves
   1/3 cup olive oil
   1 oz. sesame oil
   Combine first 5 ingredients in a large mixing bowl. Then in a small saute pan, heat the oils and garlic over med. heat. Cook till garlic simmers about a minute. Do not brown garlic. Then add to slaw. Mix thoroughly and chill.
   Very interesting flavors

   Potato salad:
   10 each small red and purple potatoes, boiled till tender
   1 rib celery thinly sliced
   1/4 red onion thinly sliced
   3 cloves roasted garlic, mashed
   1/3 cup chopped parsley
   1 tsp. dry mustard
   2 chipotle peppers finely chopped
   1 tsp. salt
   1/3 cup mayonnaise
   Mix all ingredients thoroughly and chill.
   This dish also had good and unusual flavors
  

Pizza party

Hi all,
   So far no one is able to comment on the meal we have had. Too full to comment. The various pizzas prepared were delightful... each and every one. Never had sage on a pizza before but it was great. All of the pizzas were prepared right before our eyes with fresh rolled crust. Bob is a culinary genius.

Beef Paprikash

   I made this dish because I had a bunch of sirloin tips leftover from trimming out a couple of whole sirloins. The sirloin is certainly nice stuff to work with, but regular stew meat would work just as well. I picked this dish probably because I've been making Beef Bourguignone a little to much and I was looking for a different flavor. Mission accomplished.


    3 oz. veg oil
   1 green pepper diced
   2 yellow onions diced
   3 cloves garlic
   chicken stock or water, enough to just cover all ingredients
   4 TB. paprika
   3 lbs. beef  stew sized pieces
   flour for dredging
   Salt and pepper to taste
     
    In a heavy bottomed braising pan or stock pot heat 1 oz. veg oil, add the green pepper and cook for about 3 minutes. Add the onion and garlic and  cook till onion is softened and slightly translucent. Add stock or water and reduce heat to simmer.
   In a separate saute pan, over med. heat just enough oil to cover bottom of pan and brown the dredged pieces of beef. It will take about 4-5 batches to cook it all. After each batch is browned on all sides, add to pepper and onion mixture. when all the beef has been cooked and added to the pot, cover and simmer for about 2 hours or until beef is very tender.
   I first served this dish over egg noodles. Since then I've had it over rice. It can also be served with mashed potatoes. Feeling ambitious?  It would be great over gnocchi.
   Well this dish, that I don't make often enough, was so enjoyable, I don't really know what to say, except, try it and enjoy.

   Ciao for now, Garlichut
  

Just for kicks

So, Ever since the Super Bowl party that I went to, I've wanted to make the breaded chicken tenders that I made in the place of traditionalchicken wings. I particularly enjoyed the tenders with Franks Redhot sauce. So, what pops into my mind? Well I just finished having the breaded chicken fingers on a tortilla with a little melted Monterey jack cheese, sliced avocado, some citantro, a little lettuce and a liberal splash of hot sauce. It might not exactly be health food, but OMG it was good. Try it and enjoy.

   Ciao for now,  Garlichut

     

Easter is coming

  With Easter coming this week, I've turned my thoughts towards the flavors of the Easter feast. The main portion of Easter feasts often being the great stand alone flavors of turkey, ham, or lamb, I started to think about complimentary flavored side dishes.
  Some of the side dishes I've made to complement holiday meals are:
   String Beans with olive oil garlic mushrooms and thyme
   Brussels sprouts lightly browned and simmered in chicken stock
   Broccoli blanched with some melted butter and bread crumbs
   Sweet potatoes baked peeled sliced and glazed
     A glaze can be simply some brown sugar and balsamic vinegar simmered to thicken. Or add one of your favorite spirits to the glaze, such as cognac, Bourbon, jack Daniels or whatever
   Scalloped potatoes are one of my favorite sides

  Whatever your holiday meal consists of, always remember to keep it simple and enjoy
  Have a great holiday and Ciao for now,   Garlichut