Posts Tagged ‘braised

31
Dec
17

Braised Sausages with Broccoli and Peppers

Her’s a recipe from a TV series , Nick Stellino, on PBS it varies slightly from the broadcast version very tasty results.

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  • sausages, sweet or spicy 1 and 1/2 pounds
  • 3 tablespoons extra version olive oil
  • 4 garlic cloves +- your taste, thick slice
  • 1 red onion, medium dice
  • 2 red pepper dice
  • 1/4 teaspoon red pepper flakes +- you taste
  • 1/2 white wine (or melomel which is what I had on hand)
  • 3/4 pound broccoli florets, 1 inch pieces
  • 1 and 1/2 cups chicken stock
  • 3 tablespoons softened butter
  • 3 tablespoons pecorino or romano cheese

Ingredients in place, there is about a 30 minutes simmer finishing the recipe so it won’t be quite as fast as an oriental dish. I’m a bit shy on the sausage 1 and 1/4 pound is what the package from the market was.

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Not covered on the broadcast version, how to make salsicciotti, small sausages which are more presentable per serving. Pinch the sausage mid way and twist so the casing causes you to have smaller sausages, then cut where the twist is so you get mini sausages.

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Going for the typical braising technic, start with the hot olive oil ,medium heat, then add the sausage, roll them to brown on all sides, just 2 to 3 minutes, remove from pan to set aside.

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In the sausage infused hot oil start the garlic to brown at the edges just a minute or two.

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Add the onion and the red pepper cook 2 to 3 minutes. Then add the red pepper flakes.

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Return the sausages to the pan, and stir 2 or 3 minutes.

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Add the wine and you guessed it ! stir for 2 to 3 minutes.

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Add the broccoli, (since I had some cauliflower I threw that in as well)

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…….and stir 2 to 3 minutes (you knew that!)

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Getting towards the end, add the chicken stock, stir to distribute sauce and components boil and reduce heat and simmer, 30 to 35 minutes. I mistakenly covered the pan, the idea is to simmer uncovered to reduce the sauce. I uncovered later and simmered to a finish and drained some of the sauce before serving.  One final step is to go off heat, add the butter and cheese and stir to incorporate.

Now what would be an accompaniment to this dish?

OK ! get out the pasta maker and some dough made beforehand, roll and process for spaghetti type noodle.

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Have you serving plates in a slightly warm oven, boil enough of the pasta for a serving, with large slotted spoon, drain, arrange on plate and top with 2 sausage with the veggie mixture, anoint with the sauce and serve your guest or place the pan on the table with the pasta family style.

 

 

02
Mar
14

Wrap it up

Recently I made some beef ribs braised with carrot and onions. For a change, I pureed the carrots. One meal, actually many was made with the rib meat. Here is one of them.

Start with a large flour tortilla.IMG_4957

smear on some carrot puree
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Add romaine leafs and some roasted onions
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Top with sliced rib meat and gravy
IMG_4960Wrap it up
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