Andouille and Skillet Potatoes with Chiles and Radicchio

skillet taters and kielbasaSo I was looking for something fairly fast, and very tasty, and I remembered this great potato side dish that turned out so well, and I thought, hey, add some Andouille sausage and it is a nice meat salad dish!

And so I did.

And it was.

And I came, I saw, and I conquered.

This was a real pleaser all the way around.

 

 

INGREDIENTS:

INSTRUCTIONS:

  1. Prepare as normal, adding the sausage at the end and warming through.
  2. Dress with the salad dressing while still warm.

SERVES: 4

NOTES: Other types of sausage can be used, as well as left over skirt steak, ham, pork roast. It works fine with any meat.

SOURCE: Sherry Peyton

 

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Mexicali Hash

green-chile-chorizo-hash-food-lab-17-thumb-518xauto-395511This is simply a superb Sunday brunch.

But make it any time.

Because it’s grand.

Eat it in a traditional way, or do it the Mexican way, wrapped in a tortilla and sprinkled with salsa or pico de gallo and slices of avocado.

Either way, it fills the bill.

INGREDIENTS:

  • 1 1/2 pounds russet or Yukon gold potatoes, cut into 3/4- to 1/2-inch dice (see note above)
  • 2 tablespoons distilled white vinegar
  • Kosher salt
  • 4 ounces Spanish chorizo, diced (If you can’t get Spanish Chorizo, then you can substitute with bacon, other sausage, ham, etc)
  • 1/4 cup vegetable, canola, or olive oil, divided, plus more as needed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground paprika
  • Freshly ground black pepper
  • 6 scallions, white and light green parts cut into 1-inch lengths, greens sliced and reserved separately
  • 2 poblano or Anaheim (Hatch)  peppers,  charred, peeled and cut into 1/2-inch dice
  • 4 eggs
  • 1/4 cup roughly chopped fresh cilantro leaves
  • 1/2 small avocado diced
  • 1/2 cup salsa or pico de gallo for serving (optional)
  • 12 warm corn tortillas for serving (optional)

INSTRUCTIONS:

 

  • Preheat oven to 375°F. Place potatoes in a large saucepan and cover with 2 quarts cold water. Add vinegar and 2 tablespoons kosher salt. Bring to a boil over high heat. Reduce to a simmer and cook until barely tender, about 5 minutes after coming to a boil. Drain potatoes in a colander and let drain for 2 minutes.

  • Meanwhile, place chorizo chunks in a cast iron skillet and place over medium heat. Cook, stirring, until chorizo is crisp on all sides and fat has rendered out, about 10 minutes total. Remove chorizo with a slotted spoon to a large bowl, leaving fat in skillet. Set chorizo aside.

  •  When potatoes are drained, add 3 tablespoons oil to skillet and heat over medium-high heat until shimmering. Add drained potatoes and cook, stirring and tossing occasionally, until potatoes are deep brown and crisp on all sides, about 20 minutes total. Add cumin and paprika and cook, stirring, until fragrant, about 30 seconds. Season to taste with salt and pepper. Transfer potatoes to bowl with chorizo and set aside.
  •  Add remaining tablespoon oil to skillet and heat over high heat until shimmering. Add scallion whites and light greens and poblano and cook, stirring occasionally, until charred, about 2 minutes. Season to taste with salt and pepper then transfer to bowl with potatoes and chorizo. Toss contents of bowl and return to skillet. Make 4 wells in potato mixture.
  •  Carefully break 1 egg into a small bowl and slide into a fine mesh strainer over the sink. Swirl egg very gently until excess loose white drains away. Carefully add to one of the cavities in the skillet. Repeat with remaining three eggs.

  • Drizzly eggs with a few drops of oil, season with salt and pepper, and transfer to oven. Cook until whites are barely set but yolks are still runny, about 10 minutes. Remove from oven, garnish with sliced scallion greens, chopped cilantro, and avocado. Serve immediately with salsa and tortillas.

     

    SERVES: 4

    NOTES: You can skip the swirling of the egg in a strainer and just crack directly over the hash with no alteration of taste, and very little of the “look”.

    SOURCE: adapted from Serious Eats

 

Ratatouille with Sausage over Polenta

rata2I love ratatouille. I have always considered it to be a peasant type food, that was best made sans formal recipes. Get your hands dirty! Figuratively speaking that is.

You get the best ingredients and you love them until they reduce to this delightful silken wonder of melded tastes.

See? I wax poetic when it comes to ratatouille.

Anyway, so dearly do I love the stuff that it seemed only fair to marry it to another favorite, Parmesan Polenta and some great sausages. This makes such a great meal.

I hope you enjoy it.

INGREDIENTS:

  • 1 recipe of Parmesan Polenta, made the day before. If you want your polenta pourable, then you can make it at the same time.
  • 1 medium to large eggplant, diced (depending on age, peel, salt, and rinse to remove bitterness. I try to obtain small young eggplants and not have to peel or salt)
  • 1 lg onion, sliced semi-thinly or in a larger dice
  • 2-3 medium zucchini, or any variety or combination of summer squash, diced
  • 1 lg sweet pepper, diced. Italian frying peppers are superb here if you can get them.
  • 4 lg cloves garlic, microplaned
  • 3 c seeded tomatoes, diced (you can peel them if you wish, but this is rustic)
  • 6 crimini mushrooms, diced
  • olive oil
  • 1/3 c chopped fresh parsley
  • Salt and pepper
  • 4 sausages (any type you like)
  • Parmigiano Reggiano, grated (at the table)

INSTRUCTIONS:

  1. In a large saute pan, heat up some olive oil, about 1/4 c. When shimmering, add the eggplant, onion, zucchini, and sweet pepper. Fry, letting them get some nice char on the edges before stirring. Allow to get softened. Medium heat.
  2. Add the mushrooms and garlic and continue sauteing until the mushrooms have softened.
  3. Salt and pepper generously, at least a teaspoon of each.
  4. Add the tomatoes and stir, reducing the heat, and covering the pan. Cook for 15 minutes.
  5. Remove the lid and continue cooking the mixture down until the tomatoes have broken down nicely and the mixture starts to get a saucy consistency but while the vegetables still retain their integrity. This can take a long time if done slowly which is what you want. Plan a good hour for this step.
  6. Meanwhile, place the sausages in another pan and saute just enough to get some nice char. You can leave them whole or slice as you wish. Don’t put them in the ratatouille however, since the intense flavors of the sausage will get leached out and they will be too bland. Add them to the dish and then stir in just before serving.
  7. Add parsley also at the end just before serving.
  8. Add additional olive oil to get a nice sheen on the dish at serving time as well.
  9. Slice the polenta into squares, saute in olive oil until warmed and just toasted on the outside. Turn and do the other side, browning slightly. (You can do this on the grill if you like as well. Brush with olive oil before placing on the grill)
  10. Plate with a slice of polenta and a couple of ladles of the ratatouille.
  11. Dust with freshly grated Parmigiano Reggiano.

SERVES: 4

SOURCE: Sherry Peyton

NOTES: Because it takes a bit of time to cook down the ratatouille properly, this is a perfect recipe to start in the morning. Take your time and reduce the sauce until its glistening, and thick and the tomatoes are nicely broken down. You can just turn it off,  cover and leave it on the stove for later at this point, or refrigerate if you desire. Since it will water up a bit when cooled, when you reheat, plan on reducing it a bit further, about 30 minutes on low heat, just letting it bubble and steam away the accumulated liquid. You don’t want it dry, but just not watery.

Sausage and Rigatoni Bake

 

 

Nothing like some good Italian food. A side salad and some garlic bread, a bit of Chianti, and well, can you get much better than that?

This is a bit time consuming if you make the sauce from scratch which I do, but I find it worth it since most store-bought sauces are lacking a lot in my opinion.

If you do buy a sauce in a jar, then you can whip this up in no time, and place a first-rate meal on the table worthy of guests.

So do give it a go.

Soon.

 

INGREDIENTS:

  • 1 lb of Italian sausage, mild or hot, or other sausage that you love.
  • About 2 -3 cups of marinara sauce.
  • About 2/3 of a lb of rigatoni, or use other hefty dried pasta.
  • 8 oz fresh mozzarella, cubed
  • 8 oz Asiago cheese, shredded
  • 1/4 c butter, cubed
  • 4 oz – 6 oz Parmigiano cheese, shredded or Romano
  • 1/4 c chopped parsley

INSTRUCTIONS:

  1. Make your sauce. Set aside.
  2. Crumble the sausage and cook. Add to the sauce when browned and simmer until finished. Set aside.
  3. Boil the rigatoni in salted water until al dente. Drain.
  4. In a large baking dish, grease the surface with some butter.
  5. Add the cooked pasta and the cubes of butter, mix.
  6. Add the Mozzarella and the Parmigiano cheese, mix.
  7. Pour the sauce over the top and top with the Asiago cheese.
  8. Bake in 350° oven for about 30 minutes, until warm and bubbly and the Asiago has melted.
  9. Sprinkle with the parsley and serve.

 

Serves: 6 generously

Note: vary the cheeses, the sausage used, and the sauce as you like. This reheats nicely for leftovers too.

 

Shrimp and Andouille Cajun Alfredo

I believe that my favorite fusion cooking is Cajun and Italian. I mean they just sing together.

This recipe is simply perfect. I changed nothing except made about a half recipe. I owe it all to Patrick Johnson at JustaPinch who put this together.

This is quite spicy and you may want to tone down the heat a bit, that is up to you. I used chipotle powder for the “hot chili powder” and that stuff is a big on the hot side, so be forwarned. We really did love it though.

We had I think enough for 3 people easily, so this full recipe is probably good for 6 people I think. Those were very big servings too!

So do please splurge now and then and make this delight. It’s heavy on calories and fat of course, but then you only eat a meal like this every couple of weeks or so, right?

INGREDIENTS:

  • 1 1/2 lb of shrimp (I used medium) peel, deveined
  • 6 TBSP Cajun seasoning, this recipe or commercial
  • 2 TBSP EVOO
  • 1 pkg Andouille sausage (or another if you have a preference)
  • 1/2 medium onion, diced
  • 1 1/2 tsp red pepper flakes
  • 5 cloves garlic, micro-planed
  • 1 TBSP Worcestershire sauce
  • 1 lb of linguine (personal preference here too)
  • 2 c cream
  • 1 c whole milk
  • 1 TBSP black pepper
  • 1/2 tsp hot chili powder
  • 1/2 tsp kosher salt (I didn’t use any–the cheese and sausage have plenty)
  • 1 stk butter, sliced
  • 1 1/2 c parmigiano-reggiano or a very high-grade parmesan
  • 1/3 c chopped parsley

INSTRUCTIONS:

  1. Place the shrimp in a bag and use 1/2 of the Cajun seasonings. Shake and refrigerate for an hour or so. (I went ahead and cooked the shrimp early and just placed it in a bowl. Once cooked you just want to reheat it in the finished sauce at the end. The recipe is somewhat busy and so having this done ahead allowed me to pull a salad together and so forth and not be rushed.)
  2. To cook shrimp, place in a saute pan with half of the EVOO and cook, for a minute or two on each side. Remove from pan, and use this same pan to do the sauce in.
  3. Get a pot of water heated for the pasta to cook in.
  4. To the saute pan, add the rest of the EVOO,  and the sausage, cut into slices. Just saute lightly. Add the onions, and then the pepper flakes, garlic, and Worcestershire sauce. Cook just until onions are softened.
  5. Add the cream, milk, rest of the Cajun seasoning, pepper and chili powder and salt if using. Stir until well mixed.
  6. Bring to a soft boil, add the butter and melt it in, and then the cheese, shredded, stirring and reducing the temperature to a very low heat. You can leave it here, stirring now and again, for as much as 20 minutes if need be.
  7. Cook the pasta al dente, drain and pour into the saute pan and mix until all is coated.
  8. Then add the shrimp back in and mix until just heated. Place in a serving dish and cover with the parsley.

Serves: 6 generously

NOTE: This really is good. I urge you to try it. We had it with a nice salad and some very good french bread. Perfect.

Sausage-Cauliflower Cheese Bake

I’m a big fan of comfort food. I figure you should eat some about once a week.

This definitely fits the bill. It’s brought to you by Tracy Joyner at JustaPinch.

I changed things up a bit, but the basics are hers. You can add a lot of twists on this recipe, which always keeps it fresh.

Since my husband adores cauliflower with a cheese sauce, this recipe really is a home run because it works as a main dish.

So do enjoy it.

INGREDIENTS:

  • 1 lg head of cauliflower
  • 1 medium onion
  • 3 tbsp canola oil
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 1/2 c milk
  • 3 c shredded cheese (cheddar)
  • salt
  • peppeR
  • 1 lb of any sausage you enjoy. I used smoked kielbasa

INSTRUCTIONS:

  1. Cut up the cauliflower into the florets. Throw in a plastic bag.
  2. Slice up the onion and add to the bag.
  3. Pour in about 3 tbsp of oil, and massage until the veggies are coated.
  4. Spread on a baking sheet and roast until done about 40 minutes, turning once. (just fork tender)
  5. Make your white sauce (bechamel) by making a roux of the flour and butter, and then adding the milk, bringing to a boil and stirring until it’s thickened.
  6. Add the cheese.
  7. Roughly cut up the cauliflower into bite-size pieces. Add with the onion to a casserole dish.
  8. Slice the kielbasa into diagonal pieces and layer on top.
  9. Pour the cheese sauce on top.
  10. Place in a 375° oven for 30 minutes, or until bubbly. Don’t over cook or your cauliflower will be mushy.

Serves: 4

NOTE: You can also add broccoli stalks or tops if you prefer, corn, carrots, etc. as additional veggies. Vary the sausage of course as you wish, and consider using other cheeses as well.

Crazy Kielbasa Eggy Sauerkraut

Just call me crazy.

Ever so often, I get a real case of the Sauerkraut Pangs. I mean I crave it. It doesn’t last long, but I gotta have some, when I gotta have some.

As a kid we had a jar of kraut dumped in a pan, chunked up some potatoes and chunked up some kielbasa. Heat until taters are done. Tastes okay, but taters get sour from the kraut juice. I didn’t like that.

So I got this brain explosion, which may be a fart, depending on your point of view.

The point it, this recipe may not be for you. But it could be. Just depends.

So this is what I did, and actually we found it rather pleasant. The sauerkraut was still tangy without being too imposing, the egg custard was barely discernible but served to hold everything together. The potatoes and carrots maintained their flavor integrity.

INGREDIENTS:

  • 1 large 28 oz can of sauerkraut, your favorite brand if you have one.
  • 1 lb of kielbasa, again, your favorite brand
  • 1 large onion, sliced
  • 2 carrots, sliced on the diagonal
  • 2 large potatoes whole, washed but not peeled
  • 1 -2 c shredded swiss cheese
  • 1 1/2 c milk
  • 3 eggs

INSTRUCTIONS:

  1. Place the sauerkraut in a sieve and run under water faucet for a couple of seconds and then drain, pressing out a fair amount of the juice. Should be not drippy at least.
  2. Saute sliced onions slowly in some oil or butter until done.
  3. Saute the carrots until nearly done, but still firm in the same pan when the onions are done.
  4. Microwave the potatoes whole, until partially cooked but still firm enough to slice.
  5. Grease a 8 x 6 deep baking dish (I use shortening)
  6. Spread the sauerkraut in the bottom. Slice the potatoes and layer those on top. Then the carrots and then the onion.
  7. Slice the kielbasa as you wish and spread over the top.
  8. Whisk the eggs and milk together. Spread the cheese over the top of the kielbasa and then pour the egg custard over all.
  9. You should just barely see the liquid.
  10. Bake in a 375° oven, uncovered for about one hour.

Serves: 4

NOTE: You can put this all together save the eggs and milk early in the morning and then make and pour the custard just before ready to bake.