Pizzetta for all Seasons
A pizzetta is a small pizza that can range in size as a finger food at around three inches in diameter to that of a small personal-sized pizza
Toad in the Hole
Toad in the Hole
8 large good-quality sausages
4 sprigs of fresh rosemary
2 large red onions, peeled and sliced
2 cloves of garlic, peeled and finely sliced
2 knobs of butter
Sunflower oil
6 tablespoons balsamic vinegar
1 level tablespoon good-quality vegetable stock powder or 1 vegetable stock cube
¾ C. Milk
¾ C. Flour
A pinch of salt
3 eggs
Mix the batter ingredients together and put to one side. I like the batter to go huge, so the key thing is to have an appropriately sized baking tin, the thinner the better, as we need to get the oil smoking hot. Put 1cm of sunflower oil into a baking tin, and then place this on the middle shelf of your oven at its highest setting (240-250ºC/475ºF/gas 9). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking. When the oil is very hot, add your sausages. Keep your eye on them and allow them to color until lightly golden. At this point, take the tin out of the oven, being very careful, and pour your batter over the sausages. Throw a couple of sprigs of rosemary into the batter. It will bubble and possibly even spit a little, so carefully put the tin back in the oven, and close the door. Don’t open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp. For the onion gravy, simply fry off your onions and garlic in the oil.
Pasta Bake with Sausage, Broccoli and Beans
Pasta Bake with Sausage, Broccoli and Beans
1/2 tsp. salt
1 large head of broccoli, about 1 1/2 pounds, cut into small florets
3 cloves garlic, peeled
3/4 pound rigatoni
1 T. olive oil, plus more for pan
1 pound Italian-style turkey sausage with fennel (removed from casing if uncooked or thinly sliced if precooked)
1 can cannellini or Great Northern beans, rinsed and drained
2/3 pound skim mozzarella, grated, 1/4 C. reserved
3/4 C. skim ricotta cheese
1/2 C. chicken stock
1/2 C. Pecorino Romano cheese, finely grated, 1/4 C. reserved
1 tsp. salt
1/2 tsp. ground pepper
3 T. breadcrumbs
1 T. olive oil
Preheat oven to 375 degrees. Lightly oil a 9-x-13-inch gratin or baking dish. In a separate pot, bring water to a boil and add 1/2 tsp. of salt, broccoli and garlic. Simmer the broccoli and garlic for 5 minutes, until softened. With a slotted spoon remove the broccoli and garlic to a large bowl. Bring the water back to the boil, add the pasta, and cook the pasta for about 2 minutes less than the package directions suggest, about 11 minutes. The pasta should be al dente, a little firm. Meanwhile, in a large Dutch oven set over medium-high heat, heat the oil. Add sausage and the garlic cloves from the broccoli bowl, and cook, stirring frequently until meat is fully cooked and no longer pink, about 4 to 5 minutes, if using fresh sausage. (If using fully cooked sausage, cook until surface is golden, about 2 to 3 minutes.) With a slotted spoon, transfer sausage to the broccoli, and drain most of the oil from the pan, leaving about 2 T.. Discard the garlic. Toss drained pasta with sausage mixture. Add beans, stock, 3/4 C. of grated mozzarella cheese and all of the ricotta. Add remaining salt and pepper. Gently toss. Transfer to prepared gratin or baking dish, top with breadcrumbs, remaining 1/4 C. of grated cheese and 1/4 C. mozzarella cheese, and drizzle with olive oil. If making this in advance, allow the mixture to come to room temperature, cover with plastic wrap and place in the refrigerator. Bake for 25 minutes, until heated through and crusty on top
From Cook Yourself Thin. 8 servings, 529 Calories
Cajun Jambalaya Pasta
Cajun Jambalaya Pasta
6 ounces linguine
8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
5 tsp. Cajun spice blend, divided
2 tsp. olive oil
2 medium red or yellow bell peppers, sliced into strips
1/2 medium red onion, sliced into strips
8 ounces large raw shrimp, peeled and deveined
1 garlic clove, minced
¼ tsp. ground black pepper
1 C. canned diced tomatoes, with juice
¼ C. reduced-sodium chicken broth
2 tsp. butter
2 T. fresh chopped parsley
Cook the pasta according to the package directions and set aside. Place the chicken pieces into a medium bowl and toss with 1 T. Cajun spice. Heat the oil in a large non-stick skillet over medium-high heat. Add the chicken and sauté for 3 to 4 minutes or until cooked about halfway through. Add the peppers, onion and shrimp and sauté another 1 to 2 minutes or until the shrimp are pink. Reduce the heat to medium. Add the garlic, black pepper, remaining 2 tsp. Cajun spice, tomatoes, and chicken broth to the skillet and gently stir. Cook for 5 more minutes or until chicken is thoroughly cooked and vegetables tender. Swirl the butter into the sauce. Place the pasta in a large bowl, toss with the sauce, and garnish with chopped parsley.
Yield: 4 servings
Calories: 325
Fat: 6g
Fiber: 6g
Sweet, Spicy and Sticky Spam
Sweet Spicy and Sticky Spam
1/4 cup soy sauce
2 tsp. minced jarred garlic
2 tsp. ground ginger
1 tsp. red hot. hot sauce. (or whatever you prefer)
2 T. honey
12 oz. can of spam (25% less sodium) or your pick
1 pinch salt
1 pinch black pepper
oil
Mix your soy sauce, garlic, honey, ginger, and hot sauce. Set aside. Cut spam into small cubes, then add to an oiled pan over medium-high heat. Fry up spam till browned as much as possible on both sides. Add salt and pepper. Toss around to coat salt and pepper all over spam and now you can add soy sauce mixture. Stir to coat spam and let it cook 1-2 minutes until it thickens, but do not let it burn. Turn them to coat well. Once spam is covered in the sticky glaze, its ready to serve.
Grits with Sausage, Green Chiles and Red Onions
Grits with Sausage, Green Chiles and Red Onions
2 tsp. Parmesan Cheese
4 C. Chicken Stock
1 tsp. Salt
1 C. Yellow or White Stone Ground Grits
1 C. shredded Sharp Cheddar Cheese
1 tsp. minced Cilantro
1/2 tsp. Tabasco
1/3 C. Evaporated Milk
Pepper
2 tsp. Vegetable Oil
1 lb. Spicy Sausage Links, cut into 3/4†slices
1/2 C. minced Onions
4 oz. canned Mild Green Chiles, julienned
1/2 C. shredded Pepper Jack Cheese
Butter a 1 1/2 quart casserole. Add parmesan and toss well to coat. Combine stock and salt in saucepan and bring to a boil. Slowly stir in grits, stirring, over medium low heat until mixture begins to boil. Cover, reduce heat to very low, and cook, stirring from time to time for 10 to 12 minutes or until liquid is almost completely absorbed. Remove cover and stir well, scraping bottom and sides. Cook 3 minutes more, or until mixture is very thick. Remove from heat and stir in cheddar, cilantro and Tabasco, until cheese is evenly blended. Beat in evaporated milk and pepper to taste. Set aside. In heavy skillet over medium high heat, heat 1 tsp. oil until very hot. Add sausage and fry until nicely browned on all sides, 4 to 6 minutes, adding more oil if necessary. Add onions and chiles and cook over low heat, stirring often, until chiles are tender, about 5 minutes. Tilt skillet to separate fat from mixture and scoop sausage mixture into a small bowl. Spoon 1/2 grits into casserole and spread evenly. Add sausage mixture; cover with remaining grits. Chill2 hours to overnight. Preheat oven to 375. Sprinkle casserole with shredded jack cheese. Bake in preheated oven for 40 minutes, or until golden brown.
Baked Pasta with Chicken Sausage
Baked Pasta with Chicken Sausage
Coarse salt and ground pepper
1 tsp. olive oil
1 medium red onion, chopped
4 garlic cloves, minced
1/4 C. vodka, (optional)
1 medium red onion, chopped
1/2 tsp. dried oregano
1/2 C. heavy cream
1 lb. rigatoni
10 oz. baby spinach
12 oz. smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick
6 oz. fontina cheese, ; 4 oz. cut into 1/2-inch cubes and 2 oz. coarsely grated
1/4 C. grated Parmesan cheese
Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute. Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper. Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot. Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
Turkey Sausage in Sherry and Garlic
Turkey Sausage in Sherry and Garlic
1 T. olive oil
1 onion, sliced into half moons
Salt and pepper
3 links hot turkey sausage
3 cloves garlic, minced
¼ c. dry sherry (not cooking wine)
1-14 oz. can diced tomatoes with Italian seasoning
Heat the oil in a large skillet over medium-high. Add the onions and sauté until soft, about 4 minutes. Push the onions to the edge of the pan and add the sausage links. Sear the sausage for 3-4 minutes per side. Add the garlic and cook for 1 minute. Deglaze the pan with the sherry, then add the can of tomatoes with their juice. Adjust heat so the liquid is at a simmer and cook for 10-15 minutes or until the sausages are cooked through and the sauce is well-thickened. Remove sausage links from skillet and slice on the diagonal. Return to skillet to coat with sauce and serve. Good with crisp polenta triangles.
Ramen and Vienna Sausage
Ramen and Vienna Sausage
1 package of top ramen
1 can of vienna sausage
Boil a pot of water. Meanwhile, slice Vienna sausages into coins. Add vienna sausages to boiling water. Add Top Ramen noodles and let boil for 3 minutes. Add Top Ramen flavored powder and stir. For better flavor and texture, you could slice the sausages, crisp them in a little fat, then add them to your cooked ramen noodles. But this would take 2 heat sources.
Baby Artichokes and Sausage Rigatoni
Baby Artichokes and Sausage Rigatoni
1 1/2 lb. artichokes (1 1/2 in. wide)
1 head fennel (3 1/2 in. wide)
1 lb. mild or hot Italian sausages, casings removed
1 1/2 C. chopped onion
2 tsp. fennel seed
1 tsp. minced garlic
1 C. thinly sliced red bell pepper
1/2 C. dry white wine
1 C. fat-skimmed chicken or vegetable broth
1/2 C. whipping cream
1 lb. dried rigatoni pasta
1/2 C. grated parmesan cheese
Salt
Break off and discard artichoke leaves down to the pale green, tender inner leaves. Cut off and discard thorny tips. Trim bottoms. Quarter artichokes (they will discolor). Trim out and discard fuzzy centers. Rinse and drain artichokes. Trim and discard stems and any bruised portions from fennel. Rinse fennel and thinly slice crosswise. In a 5- to 6-quart pan over medium-high heat, frequently stir sausages, breaking up meat with spoon, until brown, about 10 minutes. Add artichokes, fennel, onion, fennel seed, garlic, and bell pepper to pan. Stir often until onion is limp, about 10 minutes. Pour wine, broth, and cream into pan. Bring to a boil over high heat, and then reduce heat and simmer, stirring occasionally, until artichokes are tender when pierced, about 10 minutes. Meanwhile, cook pasta in 4 quarts boiling water until tender to bite, 10 to 12 minutes. Drain pasta, put in a serving bowl, and top with artichoke sauce. Offer cheese and salt to add to taste.
Hearty Potato & Keilbasa Bake (One Pot)
1 lb. red potatoes, cut in halves or quarters
1 large onion, sliced
1/2 lb. baby carrots
2 Tp. margarine, melted
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. dried thyme leaves
1/2 tsp. black pepper
1 Kielbasa (or other sausage), sliced into thick rounds
Preheat oven to 400 degrees F. Spray 13X9-inch baking pan with nonstick cooking spray. Combine potatoes, onion, carrots, butter, salt, garlic powder, thyme, and pepper in large bowl. Toss to coat evenly. Place potato mixture into prepared pan; bake, uncovered, 30 minutes. Add sausage to potato mixture; mix well. Continue to bake 15 to 20 minutes or until potatoes are tender and golden brown
Savory Pudding with Sausage and Tomatoes
1 1/2 C. all-purpose flour
1 1/2 C. milk
3 large eggs
2 tsp. melted unsalted butter
1 tsp. coarse salt
1 pound sausage
5 whole scallions
1 tsp. extra-virgin olive oil
10 cherry tomatoes
Preheat oven to 425 degrees. Blend flour, milk, eggs, butter, and salt. Brown sausage and scallions in olive oil in a 10-inch cast-iron pan. Pour batter over sausages, and top with tomatoes. Bake until puffed and set, about 30 minutes.
Clam Pan Roast with Fennel & Sausage
Many of the seafood stews of the world— bouillabaisse, cioppino, and caldeirada de peixe (from Portugal), among others— share a common ingredient: fennel, which lends an anise- like taste. Essentially a creamy stew, the shellfish pan roast is most famously made with oysters, but clams are also traditional and often appear in combination with sausage; we include two types, sweet Italian and kielbasa. Pernod and tarragon add more anise flavor.
1 clove garlic, minced
1 pound sweet Italian sausage, casings removed
1/4 pound kielbasa, cut into 1/2 -inch cubes
12 small red potatoes, halved
3 small fennel bulbs, trimmed and cut into 1/4 -inch slices
1 small leek, cut into 1/4 -inch rounds and rinsed well
1/4 C. Pernod or other anise-flavored liqueur
1 1/2 C. bottled unsalted clam juice
Kosher salt and freshly ground pepper
2 1/2 pounds littleneck clams, scrubbed
2 large tomatoes, each cut into 8 wedges
1/4 C. fresh tarragon leaves
Cook garlic and Italian sausage in a deep straight- sided skillet or Dutch oven over medium, stirring and breaking up meat with a spoon, until sausage is no longer pink, about 5 minutes; transfer to a bowl with a slotted spoon. Drain all but 1 T. fat from skillet. Cook kielbasa, stirring occasionally, until crisp, 8 to 10 minutes. Add to bowl. Arrange potatoes in skillet, cut-side down; cook until golden brown, 5 to 7 minutes. Flip potatoes; cook until just
tender, about 5 minutes more. Scatter fennel over potatoes. Cook, stirring frequently, until
fennel is tender, about 10 minutes. Add leek, Pernod, and clam juice. Season with salt and pepper. Cook, stirring occasionally, until leek is tender, about 5 minutes. Return sausage mixture to pan; stir to combine. Add clams, cover, and cook 5 minutes. Add tomatoes; cook,
covered, until clams open, about 8 minutes. Discard any unopened clams and remove pan from heat. Stir in tarragon and serve.
Roasted Potatoes and Kielbasa
Roasted Potatoes and Kielbasa
3 lb. small red potatoes, cut into 1/3″ to 1/2″ thick rings
2 T. extra light olive oil, or any high heat cooking oil
2 T. minced fresh parsley, or 1/2 T. dried parsley
1 tsp. sea salt
2 garlic cloves, pressed
1 lb. kielbasa, or sausage cut into 3/4″ thick rings (we used Polish kielbasa)
Preheat Oven to 400˚F. Line a large baking sheet with parchment paper, or Silpat.
How to Make Roasted Potatoes and Kielbasa: Cut potatoes into rings no larger than 1/2″ thick. If potatoes are tiny baby red potatoes, you can half or quarter them so they are no larger than 1/2″ thick. Slice Kielbasa into 3/4″ thick rings. Place potatoes and kielbasa in a large mixing bowl. Add parsley, 2 pressed garlic cloves, 1 tsp salt, 2 Tbsp olive oil and toss to combine. Spread onto baking sheet and bake at 400˚F for 45-50 min or until potatoes are browned an crisp.* Stir halfway through baking to ensure even browning. Garnish with fresh parsley if desired.
One Pot Kielbasa Sausage and Rice
2 T. Canola Oil
1 C. chopped Onion
½ C. chopped Bell Pepper
3 cloves Garlic, minced
1 lb. Kielbasa, cut into 1†pieces
1 ½ C. Chicken Broth
¾ C. Rice
1 tsp. Caraway Seed
Salt and Pepper
Parsley, for garnish, optional
In large skillet, heat oil and cook onion, peppers and garlic until onion is soft. Add sausage and cook, stirring, 2 minutes. Stir in remaining ingredients. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, or until rice is done and liquid is absorbed. Garnish with parsley if desired.
Goldens & Cherries Bacon Roll-Ups
1/2 to 3/4 C. boiling water
2 T. butter, melted
3/4 C. Sun-Maid Goldens and Cherries
2 C. herb-seasoned stuffing mix
1 egg, beaten
1/4 lb. ground beef
1/4 lb. ground hot sausage
1 lb. bacon slices, cut into thirds
Combine 1/2 C. boiling water, butter, Goldens and Cherries and stuffing mix in a large bowl. Gently stir until stuffing is thoroughly moistened, adding additional boiling water if needed. Add egg, ground beef and sausage; mix well. Shape mixture into oblong balls measuring about 3/4 inch by 1-1/2 inches. Wrap one piece of bacon around each ball and place seam-side down on a baking sheet. Bake at 375 degrees for 30 minutes or until bacon is crisp. Set aside on paper towels to drain. Makes 3-1/2 dozen.
Italian Sausage Meatballs with Fresh Herbs
1 lb ground beef (or bison)
1 lb sweet Italian sausage
2 cloves garlic, minced
1 sprig fresh rosemary, minced
3 sprigs fresh thyme, minced
1 long sprig fresh oregano, minced
¼ C. roughly chopped flat leaf parsley
½ small yellow onion, roughly chopped
½ C. almond meal
2 eggs, whisked
1 tsp. red pepper flakes
Black pepper
¼ C. cream (optional)
½ C. finely shredded parmesan (optional)
¼ C. bacon fat
Remove the Italian sausage from its casing. Mix all of the ingredients, except bacon fat, together until well combined. With lightly oiled hands, roll the meatballs into the desired size. To cook, heat bacon fat in a sauté pan over medium to medium-high heat. Once hot, add the meatballs. Fry 5-7 minutes, until bottom is browned. Turn meatballs to opposite side and fry until that side is nicely browned, another 5-7 minutes. Cut one open to determine if it is fully cooked on the inside. If not quite done, turn heat to low and cover pan for a few more minutes or put meatballs in a warm oven while you fry another batch.
Zucchini Pepperoni Squares
Zucchini Pepperoni Squares
3 cups thinly sliced zucchini
1 – 3 or 4 oz. pkg. pepperoni – thinly sliced
1 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
1 large clove garlic, minced
1 medium onion, chopped
1/4 cup snipped fresh parsley (or dried is o.k.)
1 1/2 tsp. dried oregano leaves
1 tsp. seasoned salt
1/4 tsp pepper
1 1/2 cups Bisquick baking mix
6 eggs
3/4 cup vegetable oil
Cut small zucchini lengthwise into quarters and slice thinly. Combine zucchini, pepperoni, cheeses, garlic, onion, parsley, oregano, seasoned salt , pepper and Bisquick in large bowl. Beat oil and eggs together and stir into other ingredients. Spread batter in greased 9 x 13 inch pan. Sprinkle additional Parmesan cheese over top. Bake at 350 degrees about 35 – 40 minutes, until golden brown. Cut into small squares. Best eaten when slightly warm.
Chorizo and Butternut Squash Tacos
Chorizo and Butternut Squash Tacos
12 ounces chorizo sausage
½ cup onion chopped
1 pound squash cut into small cubes
1 teaspoon garlic powder
1 teaspoon cumin
2 cups kale. stems removed
½ lime juiced
Salt and freshly ground black pepper to taste
8 corn tortillas store-bought or homemade. warmed
¼ cup crumbled goat cheese
¼ cup chopped cilantro
Remove the chorizo from its casings and cook in a large skillet over medium heat for about 4 minutes. Use a slotted spoon to transfer the chorizo to a plate; leave the drippings in the pan. Add the onion to the skillet and cook, stirring often, for about 3 minutes, until golden and soft. Add the squash, garlic powder, and cumin and continue to cook for 5 to 7 minutes, until the squash is soft. Add the kale and cook until wilted, about 2 minutes. Add the cooked chorizo back into the pan and stir to combine. Remove the pan from the heat, and the lime juice, and season with salt and pepper. To assemble the tacos, place a layer of chorizo and squash mixture on each tortilla, top with some crumbled goat cheese, and sprinkle with cilantro.
Merguez Sausages with Scalloped Potatoes
1 tablespoon butter
1 1/2 pounds fresh merguez (spicy beef; see notes) or lamb sausages
1 onion (about 8 oz.), peeled and slivered lengthwise
5 cloves garlic, peeled and chopped
2 cups whipping cream
About 1 1/4 cups fat-skimmed chicken broth
1 1/2 teaspoons salt
1/2 teaspoon fresh-ground pepper
4 pounds Yukon Gold potatoes, peeled, halved, and thinly sliced
Chopped parsley
In a 10- to 12-inch ovenproof frying pan (with sides at least 2 1/2 in. tall) over medium-high heat, melt butter. Add sausages and turn until browned all over, 5 to 8 minutes. Transfer to a plate. Reduce heat to medium, add onion and garlic to pan, and stir occasionally until slightly browned, 5 to 8 minutes. Pour in cream and 1 1/4 cups broth; stir in salt and pepper. Add potatoes. (Liquid should just cover; if it doesn’t, add more broth.) Bring to a simmer over medium-high heat, gently stirring occasionally. Lower heat and barely simmer, uncovered, until potatoes are tender when pierced, about 20 minutes (do not boil). Arrange sausages on potato mixture and transfer pan to a 350° oven. Bake until cream mixture has thickened and is well browned on top and sausages are cooked through (cut to test), 40 to 45 minutes. Sprinkle with parsley. Serve potatoes and sausages from pan.
Authentic Homemade Mexican Chorizo
The key ingredient that gives Mexican chorizo its red color and spiciness is the Ancho chile powder.
1.10 lb. or 500 grams of ground pork
1 tbsp. cumin seed
1 tsp. coriander seed
5 whole cloves
2 bay leaves
¼ tsp. ground cinnamon
½ tsp. oregano
½ tsp. thyme
1 tbsp. granulated garlic
1 tsp. sea salt
5 whole peppercorns (or ½ tsp. ground black pepper)
2 tbsp. Ancho chile powder OR substitute with a combination of 2 tbsp. paprika mixed with ½ tsp. cayenne powder OR 2 tbsp. paprika mixed with 1 tsp. red chili powder
3 tbsp. apple cider vinegar (can substitute with red wine vinegar)
Handling chili powders can cause burning to your hands. I highly advice to use plastic gloves for handling the chili and chorizo. In a mortar and pestle grind the cumin seed, coriander seed and cloves. Break up the bay leaves with your hands as much as possible and add them to the spices in mortar and pestle, grind until you have a fine powder. Next add the remaining spices to the mortar and pestle and grind/mix until everything is well combined. In a large glass bowl using your hands break up the ground pork. Next you may want to put on some plastic gloves to prevent burning and staining to your hands. Pour in the vinegar and half the spices, spread them evenly on the pork, and start working it into the ground pork. Adding more of the spice mixture until it has all been used up. Keep working the meat until it turns red (from the chile) and all the spices have been well combined into the meat. It is best to let the chorizo sit overnight before cooking with it. This will allow all of the flavors to come together and make for a better tasting chorizo. Alternatively, you can freeze the chorizo until you are ready to use it. Since this chorizo does not have casings you can form or shape sausages or patties and keep their form by wrapping them in plastic kitchen wrap. Another way to store the chorizo in the freezer is by portioning out amounts and storing it inside plastic bags. This way you defrost what you need or want without having to use the whole large batch.
8.Now you are ready to use the chorizo in all of your favorite Mexican recipes like tacos, sopes, frijoles charros, chiles rellenos or any of your other favorite fusion recipes.
Chorizo de Mexicana
5 whole black peppercorns
3 whole cloves
¼ tsp. ground Cinnamon
½ tsp. Oregano (Mexican)
½ tsp. dried Thyme
2 tsp. Paprika
2 tsp. Salt
2 dried Ancho Chiles, stemmed, seeded, dry roasted and rehydrated
1 dried Guajillo Chile, stemmed, seeded, dry roasted and rehydrated
1 dried Chipotle Chile, stemmed, seeded, dry roasted and rehydrated
1 Chile de arbol, stemmed, seeded, dry roasted and rehydrated
2 cloves Garlic
2 T. Apple Cider Vinegar
1 lb. Fatty Pork (such as pork shoulder), coarsely ground
Place peppercorns, cloves, cinnamon, oregano, thyme, paprika and salt in a blender and blend until peppercorns and cloves are completely crushed. Add rehydrated chiles to blended spice mixture, along with garlic and apple sider vinegar. Blend for one minute. If necessary, feel free to add up to ½ cup of water to the mixture to ensure it is thoroughly blended. Place ground pork in large bowl and top with spice mixture. Using a large wooden spoon or your hands, mix the pork and spices. Cover and refrigerate for 12-24 hours to allow flavors to combine. Freeze or refrigerate until use. Note: Sausage must be fully cooked before eating.
Penne with Brussels Sprouts, Chile and Pancetta
Sea salt
8 oz. penne
2 T. extra virgin olive oil, more for drizzling
3 oz. pancetta, diced
1 large rosemary sprig
6 garlic cloves, smashed and peeled
1 jalapeño or Serrano chile, thinly sliced (or substitute 1 large pinch crushed red pepper flakes)
Freshly ground black pepper
8 oz. brussels sprouts, thinly sliced
2 tsp. butter
Fresh lemon juice, for serving
Bring large pot heavily salted water to a boil. Add the penne and cook until pasta is just al dente (do not overcook). Meanwhile, heat large sauté pan over high heat and add the olive oil. When oil is hot, add the pancetta and rosemary, and sauté until the fat on the pancetta starts to turn translucent and very lightly brown, about 1 minute. Add the garlic, chile and freshly ground black pepper to taste, and sauté until garlic and pancetta turn richly brown, about 3 minutes. Add the brussels sprouts, a large pinch of salt and a splash of water to pan, and sauté until sprouts just start to soften, about 2 minutes. Spread sprouts mixture in pan and press down to flatten. Let it sear for a minute, then stir it up and repeat. This helps brown the sprouts. Add the butter, and sauté for another minute. Drain penne and add it to pan with brussels sprouts mixture. Cook, tossing, until everything is well mixed. Spoon into pasta bowls and top with a drizzle of oil and lemon juice, and a little cheese if you like.
Tortilla Espanola, Portlandia Style
12 large Eggs
5oz Bag Flavored Potato Chips, lightly crushed (Salt & Pepper, Bacon, Thai, etc)
2 T. EVOO
3 Scalliosn, sliced
3 oz. Spanish Chorizo, chopped finely
Preheat broiler and position a rack 8 inches from heat. In large bowl, beat eggs. Add potato chips and let sock for 10 minutes. In large oven-proof skillet, heat oil until shimmering. Odd scallions and chorizo and cook over high heat, stirring, until chorizo has rendered its fat, about 2-3 minutes. Add egg mixture, stirring to combine with sausage and scallions. Cook over medium high heat until the bottom and sides are set, about 3 minutes. Place in oven and broil until the top is lightly browned and the eggs are set through, 3-4 minutes longer. Slide onto a plate, cut into wedges and serve hot, warm, or room temperature.
Chorizo & Corn Casserole
1 lb. chorizo sausage, cooked and drained of fat
3 C. shredded Cheddar cheese, about 12 oz.
2 T. all-purpose flour
½ tsp. black pepper
¾ C. milk
4 oz. cream cheese, softened
â…” C. sliced green onions, divided
1 tsp. hot sauce (or more to taste)
2 plum tomatoes, seeded and diced
¼ C. fresh cilantro, chopped
4 cans (15.25oz.ea.) Whole Kernel Corn, well drained
Preheat oven to 350°F. Toss together cheese, flour and pepper in a medium bowl; set aside. Stir together milk, cream cheese, â…“ C. green onions and hot sauce in a 9×13-inch baking dish. Add corn and shredded cheese mixture; stir well to blend evenly. Mix in chorizo, tomatoes and cilantro. Cover and bake 30 minutes. Uncover and sprinkle with remaining â…“ C. green onions.
Where’s the Crust Pizza
Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp. ground black pepper
1 tsp. garlic powder
1/4 C. grated parmesan cheese
Topping
1/2 C. pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings – pepperoni, ham, sausage, mushrooms, peppers
Garlic powder
Preheat oven to 350. Lightly spray a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, or until golden brown. Allow crust to cool for 10 minutes. Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.
Italian Layer Bake
1 (8-oz.) container refrigerated crescent rolls
8 slices deli turkey (about 1/2 lb.)
8 slices deli ham (about 1/2 lb.)
12 slices deli hard salami (about 1/2 lb.)
8 slices Swiss cheese (about 1/2 lb.)
1 (12-oz.) jar roasted peppers, drained
4 eggs, beaten
Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line. Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish. Layer with half the turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half of beaten eggs over peppers and repeat with remaining meats, cheese, and peppers. Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil. Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 15 to 20 minutes then cut and serve.
Mario Batali’s Ragu Bolognese
5 tablespoons extra-virgin olive oil
3 tablespoons butter
3 medium carrots, finely diced
1 medium onion, diced
3 ribs celery, finely diced
4 cloves garlic, sliced
3/4 pound veal, ground
3/4 pound pork, ground
3/4 pound beef, ground (ground chuck)
6 ounces tomato paste
1 cup milk
1 cup dry white wine
Kosher salt and freshly ground black pepper
Cooked pasta
Parmigiano-Reggiano, for grating
In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, carrot and garlic and sweat over medium heat until the vegetables are translucent and soft, but not browned, about 15 minutes. Add the veal, pork, and beef and stir into the vegetables. Lower the heat slightly and cook, Continue cooking, stirring occasionally to keep the meat from sticking together, until well-browned and all the fat has cooked off, about 45 minutes to 1 hour. Add the tomato paste, stir to incorporate, and cook slowly for about 30 minutes. Add the milk, stir and scrape up any browned bits off the bottom of the pan, and allow to simmer another 45 minutes. Add the wine, simmer about 10 minutes until reduced, decrease the heat to low, cover, and simmer for another hour. Season with salt and pepper, to taste, and remove from the heat. When ready to serve, transfer the pasta directly out of the boiling water into the saucepan with the appropriate amount of the hot ragu bolognese, and toss so that the pasta is evenly coated. Serve with freshly grated Parmigiano-Reggiano.
Hot Italian Sausage and Tomato Pasta
1 lb fettuccine
3 T olive oil
1 medium red onion, sliced
1 clove garlic, smashed
4 hot Italian sausages, casings removed
1 pint cherry tomatoes
2 T red wine vinegar
3/4 t kosher salt
1/4 t black pepper
1/2 cup fresh basil leaves, torn
1 cup baby spinach
1/4 cup Parmesan
Cook the fettuccine according to package directions, Drain and set aside. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until the onion softens, 2-3 minutes. Add the sausage and cook about 5 minutes, crumbling as it cooks. Add the tomatoes and cook until the skins burst, about 8 minutes. Stir in the vinegar, salt and pepper. Add the cooked fettuccine, basil and spinach and toss gently to combine. Top with the Parmesan.
Italian Deli Crazy Bread
1 loaf Italian bread
1 C. mayonnaise
1/2 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
4-5 basil leaves, chopped
1 teaspoon oregano
1 teaspoon thyme
1 T. pepperoncini brine from the jar
1/4 C. red onion, sliced
1/4 C. pepperoncini pepper slices
Assorted salamis
Sliced provolone
Sliced mozzarella
Sliced Muenster cheese
Preheat the oven to 350 degrees. Slice the bread at 1-inch intervals, but don’t slice all the way through the bottom. Mix the mayo, onion powder, garlic powder, parsley, basil, oregano, thyme, and the pepperoncini brine together. Spread this mixture down in between the sliced parts of the bread. Alternating the cheese varieties, shove a slice of cheese into each cut. Then alternating the salami varieties, shove about five slices into every other cut. Shove the pepperoncini slices and red onion slices into the remaining cuts, meaning the cuts with no salami in it. Wrap the whole thing tightly with foil and bake about 25-30 minutes or until the outsides are a little crispy and the cheese is all melted.
Baked Sausage Rigatoni with Spinach
1 pound rigatoni noodles
a few handfuls of baby spinach (about 3 cups)
1/4 cup olive oil
1 medium yellow onion, diced
6 cloves garlic, minced
5 Italian sausage links, casings removed (one package, I used turkey sausage)
2 cans whole tomatoes (28 oz. each)
1 T. dried basil
1 T. dried oregano
1 tsp. kosher salt
a few grinds of pepper
For the cheese mix
15 ounces ricotta cheese
1 large egg
1/2 cup grated parmesan
2 tsp. dried basil
2 cups shredded Italian cheese blend
Boil the rigatoni for 7-8 minutes, until al dente. Add the spinach and boil with the pasta until just wilted. Drain and set aside. Meanwhile, make the tomato sausage sauce by simmering the onions and garlic in the olive oil. Add the sausage and cook until the meat is completely cooked. Dump the tomatoes and spices in and simmer for twenty minutes to get the flavors to meld. While the tomato sausage sauce is simmering, make the ricotta cheese mix by folding in the ricotta, egg, parmesan and basil. Stir until completely combined. *Don’t add the shredded Italian cheese yet, we’ll put that in between the pasta layers. To assemble the rigatoni, ladle a cup of sauce into the bottom of a greased 9 x 13 pan. Put half of the pasta/spinach mix over the sauce and ladle another cup or two of sauce onto it. Spoon half of the ricotta mix in dollops over the sauce and sprinkle with half of the shredded cheese. Repeat the previous steps, ending with a layer of shredded cheese. I sprinkled some more grated Parmesan on top to help get it all nice and golden brown. Cover pan with foil and bake for 45 minutes at 350 degrees. Uncover and turn the oven up to 400. Bake for another 15 minutes, until the cheese on top is golden and bubbly. Enjoy!
Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes
8 chicken sausages
4 medium potatoes peeled and cut in large chunks
1 lb. brussels sprouts, trimmed and halved
1 fennel bulb, thinly sliced
Olive oil
Kosher salt, to taste
Freshly ground pepper, to taste
Preheat your oven to 425 degrees F. Place the sausages in a roasting pan or two large cast iron skillets. Drizzle lightly with olive oil and toss. Place the roasting pan in the oven and let it roast, rotating the sausages periodically, for about 10 minutes. Toss the potatoes in a bowl with a little more olive oil and season with salt and pepper. Add to the sausages and continue roasting for another 25 minutes. Stir periodically. Combine the brussels sprouts and fennel in bowl, lightly drizzle with a little more olive oil, and season lightly with salt and pepper. Add the vegetables to the roasting pan, stirring it into the sausages and potatoes, and continue roasting, stirring periodically, for another 15 minutes, or until the brussels sprouts begin to crisp on the outside and are just fork tender and brilliant green. Serve immediately.
Easy Pull Apart Pizza Bread
2 Cans of Pizza Dough or Biscuits
2 cups Mozzarella cheese (or your favorite cheese)
2 tablespoons of a really good Italian seasoning (link in post) or parsley flakes
â…“ cup olive oil
8 oz. package of pepperoni
1 cup Parmesan cheese
Optional: Add a ½ teaspoon of fresh garlic or garlic powder (it’s amazing)
Preheat the oven to 350 degrees. Cut pizza dough or biscuits into quarters (as shown in the photo). Cut the pepperoni into smaller pieces. Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough. Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it’s done. Flip over on to a plate while it’s still hot. Serve with a side sauce and enjoy!
Ricotta Pasta with Sausage
1 pound penne or ziti rigate
Coarse salt
2 C. ricotta cheese
2 T. unsalted butter, cut into small pieces
1/2 C. Parmigiano-Reggiano or Romano cheese
2 T. extra-virgin olive oil (EVOO)
1 medium onion, finely chopped
Generous handful flat-leaf parsley, finely chopped
1 pound bulk Italian sweet sausage
Coarse black pepper
20 fresh basil leaves, shredded or torn
Bring a large pot of water to a boil. Add the pasta and salt the water. Cook the pasta until al dente, with a bite to it. Place the ricotta, butter, and Parmigiano or Romano cheese in a large bowl. Heat a small skillet over medium heat. Add the EVOO and sausage. Brown the sausage, then add the onions and cook 5 minutes. Add the parsley and cook 2 minutes. Turn off the heat. Drain the pasta. Add to the bowl with the cheeses. Toss to melt the butter and evenly coat the pasta with cheeses, then season with salt and pepper. Toss cooked sausage with pasta. Top pasta with basil. Season with a little salt. Toss and serve at the table.
Cheesy Sausage Skillet Lasagna
2
tablespoons extra virgin olive oil
1 1/2 cups white onions, finely chopped
1 pound ground Italian Sausage
26 ounces pasta sauce
9 strips oven ready lasagna noodles
15 ounces Ricotta cheese
1/2 cup shredded Parmesan Cheese
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan Cheese
2 cups shredded mozzarella cheese
Heat oil in large skillet over medium heat. Add onions, sautéing until softened. Add sausage, cooking until browned. Add pasta sauce, stirring to combine. Reduce heat to a simmer. Boil broken lasagna noodles for 5 minutes to soften slightly. Drain and set aside. In a large mixing bowl, combine ricotta cheese, parmesan, salt and pepper. Spoon about 1 cup of meat sauce into the bottom of a 12 inch cast iron skillet. Layer evenly with broken pieces of semi-cooked lasagna noodles. Spoon about 8 mounds of ricotta cheese over noodle layer then sprinkle with additional Parmesan and shredded mozzarella cheese. Top with 1 1/2 cups of meat sauce. Continue this layering until you reach the top of the skillet. Top layer should be a layer of noodles, sauce then shredded mozzarella cheese. Bake skillet lasagna for 20-30 minutes, until cheese is melted and sauce is bubbly around edges. Remove and let cool 10 minutes before serving.
Rice Salad with Merguez and Preserved Lemon Dressing
1 cup jasmine rice
1 1/2 cups water
Salt
1/2 cup extra-virgin olive oil
2 1/2 tablespoons fresh lemon juice
1/4 preserved lemon, rind only, minced (see Note)
2 garlic cloves, minced
1 tablespoon harissa
3/4 teaspoon ground cumin
1/2 fennel bulb, cored and finely diced
1/3 cup pitted Picholine olives, chopped (2 ounces)
1 pound merguez sausage, cut into 3/4 inch-thick slices
1 pint grape tomatoes, halved
1 cup coarsely chopped flat-leaf parsley
In a medium saucepan, combine the rice with the water and 1/2 teaspoon of salt. Bring to a boil, cover and cook over low heat until the rice is tender, about 18 minutes. Fluff the rice with a fork and transfer to a medium bowl. Meanwhile, in a small bowl, whisk all but 1 teaspoon of the olive oil with the lemon juice, preserved lemon, garlic, harissa and cumin. Pour the dressing over the rice and toss well. Add the fennel and olives and season lightly with salt. In a large skillet, heat the remaining 1 teaspoon of olive oil. Add the merguez sausage and cook over moderately high heat, stirring once or twice, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to the salad. Stir in the tomatoes and parsley and serve.
Make Ahead The rice salad can be prepared several hours ahead and served at room temperature. Notes Preserved lemons are a common Moroccan ingredient made from lemons that have been preserved in lemon juice and salt for several days, until very soft. Look for them at specialty food shops.
Cheese and Chorizo Souffle (Mexico)
1â„2 cup chorizo
4 eggs, separated
1â„2 cup masa harina
4 oz. sharp cheddar cheese, grated
2 cups milk
1â„4 teaspoon salt
1 T. butter or margarine
Stir-fry the chorizo until red color is gone. Lift out of pan with a slotted spoon and drain on paper towels. Set oven to 350 degrees. In a saucepan, mix masa with milk. Add butter and heat, stirring, until mixture boils. Simmer 5 minutes, stirring frequently. Beat egg yolks, stir in a little of the hot masa, then put that mixture in with rest of masa. Heat, stirring, for 1 minute. Remove from heat and stir in cheese and salt. Stir in sausage and let cool to lukewarm. With clean beaters, beat egg whites until stiff-but-still-moist peaks form. Fold egg whites into masa mixture. Bake about 50 minutes. 4 servings.
Cellentani with Fire Roasted Artichokes, Smoked Pancetta And Pecorino Toscano Cheese
1 lb. Cellentani Pasta
1/3 cup Italian pancetta, smoked
½ T. Pine nuts
2 T. Extra Virgin Olive Oil, divided
1 cup White onions, chopped
2 cups Artichokes, fire-roasted
Salt to taste
Black pepper, freshly ground to taste
2 T. Ripe tomatoes on the vine, diced
1 cup Pecorino Toscano cheese, shredded
½ T. Fresh parsley, chopped
Sauté the pancetta until crispy; drain and set aside. In the same skillet, sauté the pine nuts until slightly brown; set aside. Cook the cellentani according to package directions. Meanwhile, sweat the onions with half of the olive oil until translucent. Add the artichokes and cook for 2 minutes. Season with salt and pepper; add a small ladle of the pasta cooking water to the skillet. Drain the cellentani while it is slightly undercooked and add it to the vegetable mixture; sauté for 2 minutes, until the water is reduced and the pasta is cooked al dente. Stir in the parsley, cheese, tomatoes, and pine nuts. Drizzle with the remaining oil before serving.
Potato Pancakes with Chorizo & Leeks
½ lb. Chorizo sausage, chopped fine
Extra virgin olive oil as needed
1 Leek, dark green parts removed, finely chopped and rinsed
2 Eggs
1 tsp. Kosher salt
½ tsp. Black pepper
2 lb. Russet potatoes, washed and grated on food processor, wrapped in a towel and all moisture squeezed out
½ cup All-purpose flour
Chives, chopped to taste
Heat a small amount of olive oil in a skillet and add the chorizo sausage. Cook, breaking up large clumps, until brown; remove from the skillet and reserve. Add the leeks to the skillet and sauté over medium-low heat for about 10 minutes, or until soft. In a small bowl, combine the eggs, salt, and pepper; stir. Combine the potatoes, sausage, and leeks in a large bowl; add the flour and egg mixture and stir. Form round pancakes and place on a parchment lined sheet pan to chill for 1 hour. Wipe out your skillet and add about 1-inch of olive oil; turn the heat to medium high. When hot, fry the pancakes for about 2 minutes on the first side, pressing to flatten. Flip and cook for another minute. Drain on paper towels and keep warm in the oven while you fry the rest.
Fried Lasagna Bites
1
4 to 16 manicotti shells
1 tablespoon vegetable oil, plus more for frying
1/2 pound sweet Italian sausage, casings removed
1/2 pound ground beef
1 white onion, diced (about 1/4 cup)
1 tablespoon Italian seasoning
1/4 cup chopped basil leaves
1 tablespoon ground black pepper
2 (8-ounce) cans tomato sauce
1 tablespoon red pepper flakes
1 pound shredded mozzarella
1 quart cottage cheese, strained
2 cups all-purpose flour
3 eggs, beaten
2 cups plain bread crumbs
Bring a large pot of water to a boil and add the pasta, cook for 6 minutes, then drain and spread out on a sheet pan to cool. Heat a large saute pan with 1 tablespoon of vegetable oil over medium-high heat. Add sausage, ground beef and onions; saute for 3 minutes. Add the Italian seasoning, basil and black pepper. Cook for about 8 more minutes, until the meat has browned. Stir in 1/2 cup of canned tomato sauce and cook until heated through. Set mixture aside to cool in a large bowl. Add the rest of the canned sauce into saute pan and stir in the red pepper flakes. Fold the mozzarella and cottage cheese and into the cooled meat mixture. Stuff each cannelloni shell with the meat mixture and then place the shells in the freezer for 5 minutes to firm up. When ready to fry, slice shells into thirds. Preheat oil to 350 degrees F. Place the flour, eggs and bread crumbs into separate bowls. Dredge the shells in the flour, then eggs, and then bread crumbs. Fry the bites until they are golden brown and crispy; about 4 to 5 minutes. Drain on paper towels and serve with the spicy tomato sauce.