Month: September 2007

My Sausage Sister & Me was founded by the Gasper sisters. It was their intent to make plump, juicy, flavorful sausages with some surprising and memorable twists in taste. To date, they have Italian, Asian, Southwest, and one they call Minnesota Nice with pork, wild rice, grated carrot, onion and seasonings.

INGREDIENTS

2 packages Sausage Sister & Me Porketta Marie sausage
1 tube breadstick dough
Seasoning of choice such as garlic, basil, or basic grill rub
Parchment paper

METHOD:

Preheat oven to 375 degrees. Line a baking sheet with parchment paper for easy clean-up. Remove sausages from the package, wipe away moisture with paper towel. Open breadstick dough tube and separate dough into 8 pieces. Allow 5 minutes for dough to soften.

Holding on to each end of the dough stick, gently wiggle the dough, elongating it another 2 or 3 inches. Starting at one end of the sausage, wrap the dough in a spiral manner toward the other end. Place dough ends down on the parchment lined baking sheet. Bake at 375 degrees for 15-20 minutes or until bread dough is golden.

Ingredients

1 fryer chicken, cut into 8 pieces
10 guajillo chiles, stems removed
2 chipotle chiles, stems removed
1/2 yellow onion, rough chopped
4 tablespoons garlic, minced
2 tablespoons oregano, dry
2 tablespoons cumin, ground
2 tablespoons kosher salt
2 tablespoons black pepper, course ground

Method

Heat saute pan and toast chiles until they turn darker red in color and little wisps of smoke appear. Place chiles in a sauce pan and add water to cover. Bring to a boil and simmer (about 15 minutes) until chiles are soft. Drain chiles and reserve liquid.

Puree chiles in blender with onion and garlic, adding cooking liquid as needed. Strain through fine wire mesh strainer and add remaining ingredients except chicken. Mix well and marinate chicken in spice paste for 1-2 hours.

Roast chicken at 375 degrees for 30 minutes or until an internal temperature of 165 is reached.

Serve immediately.

This recipe comes from an area just outside of Benevento. Pasta is typically the “primo piatto” (first course) served, but because this recipe includes lamb it can be used as first and second courses. Suggested wine pairing: Taurasi or Aglianico del Vulture

Ingredients:

• 1 3/4 pounds lamb, deboned
• 4 eggs
• 1/2 cup (50 grams) prosciutto, sliced in strips
• 1/4 cup extra virgin olive oil
• 3 tablespoons tomato sauce
• 1/4 cup Pecorino (Romano, Sardo, or Toscano), grated
• chopped garlic, parsley, salt, and pepper (to taste)
• one package (454 grams)  “pastina” (look for Punte d’ago, Ditalini, Acini de pepe, or Anelli)

Method:
Hard boil eggs (approximately 13 minutes). Allow to cool, remove shells, and cut into small pieces. Cut raw lamb into very small pieces (be sure to strain all drippings from cut pieces).

In a large pan over medium heat, add olive oil and chopped garlic. As soon as the garlic is soft, remove from the pan and add lamb pieces. Lower heat and brown lamb slowly. Add tomato sauce and simmer for a few minutes. Add prosciutto strips, 2 tablespoons of water, and a dash of salt. Stir and simmer for a few minutes.

In a pasta pan, bring to water to boil, add a tablespoon of salt and stir. Return to a boil and add pastina. Cook according to package directions.

Drain the pastina. In a large pan, add the pastina and the lamb mixture. Add a dash of pepper, finely chopped parsley, and chopped eggs. Sprinkle Pecorino on top.

Buona Pasqua!

Serves 4 to 6

Ingredients:

4 squabs (dove or pigeon)
1/2 pound whole unsalted butter
1 tablespoon grapeseed oil
5 peaches (white freestone if possible)
2 cups chicken stock (preferably homemade)
2 shallots, peeled
2 garlic cloves, peeled
1 bouquet garni (10 black peppercorns, 2 thyme springs, 2 bay leaves and 1 slice of fresh ginger)
1 teaspoon fine sea salt
1 teaspoon black pepper, freshly ground
1 teaspoon superfine granulated sugar
2 tablespoons cognac
2 tablespoons Grand Marnier

Method:

For the peaches: Cut a small "X" on the bottom of each peach and plunge them into boiling water for ten seconds. Transfer the peaches to an ice water bath and allow them to cool. Peel the peaches and cut them in half lengthwise to remove the stones. Be careful not to damage the peach halves. Place eight peach halves to the side and reserve the skins and stones along with the two remaining peach halves for the sauce.

For the squabs: Season the squab inside and outside with salt and pepper. Brush two tablespoons of melted butter over them. Heat the oil in a skillet over high heat and lightly brown the squabs on all sides. Roast them in a 450 degree oven for twelve minutes. Remove and allow them to rest for ten minutes. Separate the breasts from the carcasses and pour off the fat from the pan.

For the sauce: Place the pan over high heat. Add a tablespoon of butter, the shallots, the garlic, the squab carcasses, the reserved peach skins and stones and the two peach halves. Deglaze the pan with the cognac and Grand Marnier. Make sure to use a wooden spoon to scrape any bits from the bottom of the pan. Reduce the liquid by two thirds and add the stock and the bouquet. Simmer over gentle heat for twenty minutes while making sure to skim the surface of fat and impurities as needed. Strain the sauce through a fine sieve, return it to the pan and reduce until it becomes slightly syrupy. Keep warm.

For the plate: Preheat the broiler to hot. Sprinkle some sugar over the peach halves and glaze them under the hot broiler (approximately 2 to 3 minutes). Set them aside. Bias-slice and fan four of the peach halves and place them at the bottom of each plate. Arrange two breasts in the middle of the plates so that the thicker parts are at the top. Place a peach half near the top of the plate. Heat the plates in a very slow oven (250 degrees) for approximately four minutes. Meanwhile, remove the sauce from the heat and whisk in a tablespoon of whole butter. Season it with salt and pepper to taste. Remove the hot plates from the oven and spoon the sauce over the squabs. Serve immediately with roasted potatoes and leeks.

Preparation time: 30 minutes
Cooking time: 20 minutes
Yields: 4 servings

A sophisticated twist on a family favorite, Mediterranean Tuna Salad is delicious on a crusty baguette, mounded on organic field greens, or tossed with cold cooked pasta.

Ingredients:

4 6-ounce cans albacore tuna, drained well
4-ounce can artichoke hearts, drained and cut in quarters
3/4 cup diced red bell pepper
1 cup sliced pitted kalamata olives
1 small red onion, minced
1/ 4 cup Italian flat-leaf parsley, minced
1/2 cup fresh basil, minced
1 teaspoon fresh garlic, minced
1 teaspoon dried oregano (or 1 tablespoon fresh if available)
1 cup canola mayonnaise
3 tablespoons fresh lemon juice
freshly ground pepper to taste

Method:

Combine tuna, artichoke hearts, red pepper olives, onion, parsley, basil, garlic and herbs; mix well. Add mayonnaise, lemon juice, and pepper. Stir together well; chill and serve.

Serves 2 to 4.