Posts Tagged ‘sausage

06
Feb
21

stuffed eggplant

I’ve prepared eggplant before, mainly sliced into about 1 inch slices and prepared.

A different method this time. Basically sliced lengthwise, scoop out some of the interior leaving a shell (x2).

Prepare your favorite stuffing with the removed eggplant diced.

Sparing the details, such as peeling the eggplant, and salting and draining etc, precook the shells in an oven.

Add the stuffing to the shells and baked again till cooked through and soft.

Not the most appetizing pictures of the finished product but similar to a pizza with an eggplant crust.

the shells before baking
prepped ingredients and stuffing preparation
pre baking the shells
A small amount of cooked rice added with sauteed onion,diced green pepper and celery along with seasoning.Later, (not shown) add tomato sauce, diced, cooked sausage. spoon into shells, top with sliced mozzarella cheese.
The finished meal , Placing one of the shelves at the upper most position results in a broiler effect if you like the eggplant a bit more well done. Oven temp was about 350 degrees F Timing was by eye.

03
May
19

Cinco de mayo

The holidays we or others celebrate often gives us a idea for a change in the household menu.

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looks similar to a build it yourself pizza party

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Now I’m standing by the television as instructed…

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back in the kitchen…..start with some fresh cooked corn tortillas and lettuce

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add a bit of sausage

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layer on other choices

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a few chips on top and a side of sour cream

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didn’t add any beverage options at this time, could have run it under the broiler also

 

22
Mar
19

STIR FRY FOR YOU !

Two stir frys , one chicken and bacon and one spicy sausage.

 

 

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17
Apr
18

Sausage stuffing

A small recipe,  ingredients and quantities by eye.

Course diced pork

Bacon

Bacon fat

Seasonings of choice

green onion

Garlic

Combine the above in a food processor and with plastic wrap, roll and  tie into sausages. Refrigerate at least overnight.

Diced bread crumbs

Diced celery and onion

Seasonings, Bell’s or other

Salt and pepper

Stock or water

Prepare the traditional stuffing recipe, saute the onion and celery with butter, the bread cubes were placed in an oven beforehand to dry out somewhat.

Mix and add enough stock to dampen the mixture. Add the sausage meat.

Place in a buttered pan and bake at about 425 degrees Fahrenheit.

Good as a side dish or small meal with salad.

23
Dec
17

pizza

Haven’t blogged in a while !  Catch up time! A lot of pictures and now  on to blogging them, some meals of usual and some unusual. Just have to reassemble the pictures with the recipes if possible !The typical pizza recipe here. Utilizing the King Arthur semolina flour. Mid November meal.

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The semolina provides lightness and flavor to the dough, a background of corn meal light flavor is what it reminds me of. Thin crust shells here , haven’t done deep dish in a while.

 

30
Oct
16

multi meat stew

A mild fall day, meat and vegetables made for the week.

A combination of meats along with root vegetables oven roasted several hours.

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Chicken breast, pork neck bones, pigs feet , chicken feet, beef rib, sausage, along with root vegetables.

Carrot, leeks, turnip, parsnips, onions, mushrooms, potato, garlic.

Lightly seasoned with Hawaiian sea salt , peppercorns, slight bit of hot pepper flakes.

Baked at about 350 decreasing to 250 degrees for several hours.

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The meat picked from the bones, pan juices reduced, chicken broth added, a bit of wine and finished with butter/flour thickening, strained.

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30
May
16

The best stew

One of the best stews I’ve made recently (when the weather was cooler) required a variety of meat. Over several weeks of shopping I accumulated the required ingredients.

Otherwise known as a cassoulet,  a classic french dish, the melding of the flavors is fantastic. I made sausage and duck a requirement along with smoked pork shanks.

It could also be constructed as a Baeckeoffe, https://en.wikipedia.org/wiki/Baeckeoffe

a recipe from Hubert Keller here: http://www.hubertkeller.com/recipes/recipe_details9500.html?show=TV-Episode-103-B

The process and assembly is more or less self explanatory.

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Main ingredients

Duck quarters, carrot, mushrooms, livers, sausage, pork shank, beef, chicken necks, onion, bay leaf, Brussels sprouts.

 

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Layering

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The cooking vessel is sealed with dough

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I didn’t have a large enough pot so it was split between two, keeps well in fridge.

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Done, the dough seal is a crunchy treat.

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I’ll collect ingredients for another baking, already have some chicken feet and pigs trotters in the freezer.

17
Apr
16

weekend update

just a group pictures highlighting food activities this weekend . Friday night through Sunday.

Friday night fish fry

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wanted to try a corn meal type batter

trout fillet

IMG_0023shrimp, squid and a few pieces of onion !

IMG_0025serve with potato, broccoli, Damn ! looks like a fish fry platter from a diner

The trout was disappointing, I’ve had better though not too often

the shrimp and squid very excellent

don”t have fried fish often this was good, probably could be baked at a high temp as an alternative.

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hand scrawled recipe culled from the web, make the batter and then finally dredge in corn meal.

hot red pepper flakes vs, cayenne: Italian seasonings vs oregano

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Sunday a warm day so

prep charbroil smoker and test operational readiness for season 👌🏼🕶

1/2 chicken and sausage with mesquite smoke chips heavy smoke with char. BBQ rub before cooking.

some meat for the week

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freezer scraps for broth about a gallon yield

IMG_0066as always bread, partial wheat mix

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change up on recipe, cutting back on yeast usage, allowing more overall time for rising and starting a poolish several hours beforehand, down to 1/2 packet per 2 medium loafs. A poolish is similar to a yeast starter  for beer making the idea is to grow the amount of yeast available for fermentation.

IMG_0068previous post about liver and eggs.

some outdoor projects completed none food related except for the grille prep.  Food shopping also.

bottling a batch of beer.  6 bottles.

thanks , homeboy !

other stuff !

😛☕️🛠🍽🍻🍷🍴 (not🏋🏼)🎧📲🖥💻⏲🔩🛌🗃✌🏼✍🏼🗣👩🏽

(some emoji symbols don’t display correctly).

06
Mar
16

A pasta dish

Having and keeping track of how much pasta is on the shelve is a thing of the past. When making small 1 or 2 serving sizes, it’s easier to make it on demand, sure you probably won’t have all the fancy shapes that prepared pasta has if you make it quickly. By the time the water boils, it’s possible to to have the pasta cut and ready.  

 

Earlier a sauce was prepared and simmered,  in the microwave.

Served with bread.

17
Oct
15

Pizza toast

Instead of preparing another batch of dough, making use of bread already baked.

Lightly toasted white bread that has a small addition of spent stout grains, topped with sausage, green peppers, mushrooms, tomatoes and cheese. Of course a sprinkle of dried hot peppers.

The sausage, green peppers and mushrooms were sautéed, added to the toast, broiled and then add tomatoe and cheese, several  seconds under to broiler to finish.

Sprinkle with grated cheese , garnish with basil. 

 




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