Surrounded By Scalawags
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Showing posts tagged sausage
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Lookee, it’s my first post on Tumblr! This calls for a celebration of sorts. Tomorrow (December 14th) is the state of Alabama’s birthday… so I baked it a breakfast casserole! The top layer is grits and salsa picante. Below are scrambled eggs, ground sausage, crumbled bacon, fried diced potatoes, shredded cheese, sauteed onions, and both yellow and green bell peppers. I’m going to leave this in the teacher’s lounge at work tomorrow. Am I thoughtful, or what?
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Food post! Tuesday dinner: Duck with sausage and ham-flavored rice (Arroz de pato de Braga) and asparagus with egg. The duck recipe (from Portuguese Cooking by Hilaire Walden) called for a 4 to 5 pound duck that has been quartered. I instead used 4 pounds of shredded duck meat (from the legs and thighs). The rice was boiled in chicken stock before being combined in a casserole dish with onion, garlic, sausage, bacon, and the duck. It was a very hearty dish, and the flavor of the duck itself was very distinctive, even mixed in with all the pig products. The asparagus recipe (from Vegetarian by Linda Fraser) called for boiling the asparagus and serving it topped with parmesan cheese, pepper, and an egg fried over-easy. I instead steamed the asparagus, and topped it with parmesan cheese, pepper, and a poached egg. Fun dish, but the duck/pig/rice casserole took a little longer to bring together than I thought it would.
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Food post! Wednesday dinner: Almond-coated asparagus (Esparagos fritos) with sausage and tomato soup (Sopa de salsicha). Recipes from Portuguese Cooking by Hilaire Walden. This meal was notable for couple of reasons, first I finally used up the last of that asparagus that I had. Secondly the batter for the asparagus (made with flour, eggs, cream, salt, and ground almonds) allowed me to use up the last of my all-purpose flour. A while back I bought a bag of gluten-free baking flour, and I’ve been wanting to go in that direction, but I also had a bit of the old all-purpose flour to use, and I felt bad about just throwing that out. So I’ve been slowing using that up (I don’t really bake cakes and such, so it’s taken a while). It is finally done, so from here on; it’s gluten-free for me. This dish is apparently served with mayonnaise as it’s traditional sauce. I made a tarragon mayonnaise, as I couldn’t justify serving it with a scoop of Hellman’s Mayo from the jar (and I don’t keep mayo in the jar around anyway). The soup called for bacon, smoked sausage, and black saugage (which I did not have) so I instead doubled the amount of bacon. The rest of the soup was onions, garlic, chicken stock, and lots of fresh tomatoes. Very hearty soup.
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Food post! Sunday breakfast: Scrambled eggs, chicken sausage, and blackberries. Didn’t bother with any recipes, just cooked breakfast.
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Food post! Monday dinner, smoked sausage, mustard greens with bacon, and mashed rutabaga. Roll Tide!
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Food post! Saturday lunch: smoked sausage, broccoli salad, and carrot & parsnip medley. I love parsnips, it’s fun to cook them with carrots because of the way the look when paired. Parsnips were another vegetable eaten by the Romans. It fact, the Romans used the Latin word pastinaca for both carrots and parsnips. The scientific name for parsnip is pastinaca satvia. Both parsnips and carrots are in the parsley family, apiaceae, from the Latin word for parsley, apia.
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Food post! Wednesday lunch: spicy Italian sausages, Brussels sprouts, and bacon-wrapped mushrooms.
Likes
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Tennessee’s new locker room doors *facepalm*
It’s supposed to read “Opportunity is now here”
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I know where I get my obsession with bikes, my Grandfather was a motorcycle policeman in the 50’s....
