Showing posts with label sausage. Show all posts
Showing posts with label sausage. Show all posts
Sunday, April 13, 2014
Creole Sausage and Shrimp Jambalaya with a Side of Newman
As you long time viewers know, Im a huge Seinfeld fan, and being a chef, one of my favorite episodes is The Soup Nazi. Todays video recipe features Newmans personal favorite, jambalaya. While true jambalaya is really more of a thicker rice stew, than a soup, its one of those dishes that more stock can be added to easily make it into a soup recipe (and feed more people, of course). Im not sure where the myth arose that Creole and Cajun food was complicated to make. Much like French, Chinese, and Italian cuisine, the best, and most popular dishes are actually the easiest to make.
This recipe is a perfect example. Theres really not much chopping, theres only a couple steps, and its a very easy recipe to alter and adjust to your tastes. This is a perfect dinner party dish, since once its simmering, you can enjoy the party, and not have to fuss around in the kitchen.Speaking of dinner parties, one interesting tidbit regarding jambalaya you can fascinate your guests with has to do with the name. No one really knows the true origins of the term "jambalaya," which means I always repeat the most entertaining version.
This is from the Dictionary of American Food and Drink:
Late one evening a traveling gentleman stopped by a New Orleans inn which had little food remaining from the evening meal. The traveler instructed the cook, "Jean, balayez!" or "Jean, sweep something together!" in the local dialect. The guest pronounced the resulting hodge-podge dish as "Jean balayez."
Hey, it could of happened. Enjoy!
Ingredients:
2 tbsp butter
8 oz Andouille sausage, or other spicy smoked sausage, sliced 1/4" thick
2 tbsp paprika
1 tbsp ground cumin
1/2 tsp cayenne pepper
1 bay leaf
1 tsp salt
1/2 cup diced tomato, fresh or canned
1 large green bell pepper, diced
2 ribs celery, sliced 1/4" thick
4 green onions, sliced thin
1 cup brown rice
3 cups chicken broth
1 pound large shrimp, peeled and deveined
Wednesday, February 26, 2014
Farm Stand Vegetable and Italian Sausage One Pan Roast
This dinner came about after I went to my local farmstand yesterday afternoon, just to see what they had and to get some inspiration for dinner. Lucky for me, it was chock full of all sorts of lovely colorful zucchini and squash and the most beautiful jewel toned sweet peppers. My conundrum was how to fit all of these delicious veggies into one scrumptious dish. Recalling that I had some fabulous spicy Italian sausage in the freezer and knowing that everything is better after it has been roasted, I decided to toss it all in a roasting pan and let the oven do the work! I preheated the oven to a hot 400 degrees. Next, I prepared the vegetables by simply cutting the zucchini in half, lengthwise because I prefer to keep the most natural appearance of the vegetable and larger pieces will prevent it from overcooking. I deseeded the sweet peppers and cut them in half as well. I also halved a tomato, smashed 5 cloves of garlic, and quartered a sweet onion. I placed them in the roasting pan, nestled in the spicy Italian sausage and drizzled over some balsamic vinegar and olive oil. A little seasoning of salt, pepper and thyme and rosemary fresh from the garden and it was ready for the oven. It roasted for approximately 50 minutes in total, being tossed really well after about 20 minutes or so. I served it with a few leftover home made croutons to soak up some of those delicious juices and a good shower of freshly grated parmesan cheese.
Wednesday, February 19, 2014
Traditional rolled Sausage Rúllupylsa
This is a good way of using up cuts of meat that are often considered inferior because of their high fat content. This sausage is generally used as a topping for bread.
1 kg mutton, pork or beef flanks (the soft, layered belly meat) and fatty scraps of meat. Mutton or pork is best.
2-3 tsp salt
1/2 tsp saltpeter (optional)
1 tsp sugar
1 tsp ginger
1/2 tsp ground pepper
1 tbs onion, finely chopped
Wash and dry the meat. If it contains ribs, remove them. Beat with a meat mallet to soften. Cut the largest piece into a square or rectangular shape, large enough to roll up. Cut the rest up in strips. Rub the spices and sugar on one side of the meat and arrange the meat strips on top. Roll up tightly, taking care to obtain an even thickness. Hold together with a fork or some toothpicks, and sew closed with twine. Start at the middle and work towards the ends. Truss up with more twine. Rub with a mixture of salt and saltpeter (3 tbs salt and 1 tbs saltpeter). Preserve by freezing, salting or smoking (leave out the onion and use less spice if smoking).
Cook for 1 1/2 to 3 hours, depending on size. The sausage is done when it can be easily pierced through with a pin (use a slender knitting pin). When its done, it should be pressed - place on a cutting board, put another cutting board on top and weigh down with something heavy. Keep it pressed until cold. Cut into thin slices and serve on bread.
Read More..
1 kg mutton, pork or beef flanks (the soft, layered belly meat) and fatty scraps of meat. Mutton or pork is best.
2-3 tsp salt
1/2 tsp saltpeter (optional)
1 tsp sugar
1 tsp ginger
1/2 tsp ground pepper
1 tbs onion, finely chopped
Wash and dry the meat. If it contains ribs, remove them. Beat with a meat mallet to soften. Cut the largest piece into a square or rectangular shape, large enough to roll up. Cut the rest up in strips. Rub the spices and sugar on one side of the meat and arrange the meat strips on top. Roll up tightly, taking care to obtain an even thickness. Hold together with a fork or some toothpicks, and sew closed with twine. Start at the middle and work towards the ends. Truss up with more twine. Rub with a mixture of salt and saltpeter (3 tbs salt and 1 tbs saltpeter). Preserve by freezing, salting or smoking (leave out the onion and use less spice if smoking).
Cook for 1 1/2 to 3 hours, depending on size. The sausage is done when it can be easily pierced through with a pin (use a slender knitting pin). When its done, it should be pressed - place on a cutting board, put another cutting board on top and weigh down with something heavy. Keep it pressed until cold. Cut into thin slices and serve on bread.
Saturday, December 21, 2013
Sausage and Peppers
Carrabbas Italian Grill Sausage and Peppers
Copycat Recipe
Makes 4
4 Italian fennel sausage links
1/2 cup marinara sauce
1 cup Fresh Pepper Sauce
Fresh Pepper Sauce
1 each red, yellow and green bell pepper
1 red onion
2 cloves crushed garlic
1/2 (#10) can crushed tomatoes
1 tablespoon pepper
2 tablespoons salt
Make Sauce: Combine peppers, red onion and garlic. Cook for 5 minutes until al dente. Add pepper, salt and crushed tomatoes. Cook until sauce reduces to stew texture.Spoon 1 cup Fresh Pepper Sauce with marinara sauce in pan; reduce to stew texture.
Cook the Sausage: Grill links until thoroughly cooked. Spoon the sauce on a plate and top with sausage links.
NOTES
Slice the sausages and serve with sauce over cooked pasta or keep them whole and serve inside a hotdog bun.
Subscribe to:
Comments (Atom)