Monday, March 18, 2024

Andouille Sausage, Red Beans & Rice

 
Andouille Sausage, Red Beans & Rice

1 package smoked Andouille Sausage, cut lengthwise & sliced 13.5 oz
1 tablespoon olive oil
1 yellow onion chopped fine
2-3 stalks celery chopped fine
1 large red or orange bell pepper chopped (I don't like green peppers)
3 cloves garlic micro-minced
2 cans red beans or kidney beans drained and rinsed 15 oz
1 can diced tomatoes and their juices 15 oz
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
2 bay leaves (optional)
hot sauce or cayenne powder
salt and pepper to taste
1 cup long grain brown rice (I prefer brown to white rice)
2-1/2 cups water or stock

This recipe has it's roots, most say, from Louisiana. For vegan or vegetarian, leave out the sausage and you'll have red beans and rice. In a large stockpot sauté sausage pieces in a bit of oil till lightly browned. (You can slice sausage in coins if you prefer). Remove sausage leaving as much oil as you can. Add chopped onion and sauté till soft. Next add chopped celery and sauté till soft. Then add chopped peppers and cook a bit longer. Last add minced garlic and cook for one more minute. Add drained and rinsed red beans or kidney beans (some folks like to use a can of each, red beans are smaller than kidney beans), whole can of diced tomatoes, spices, seasonings and hot sauce.

Next add water or stock, rice and sausage back in and stir gently. Bring mixture to a boil, turn down heat, cover and cook for 35 to 45 minutes till rice is cooked and flavors are melded. (If using white rice, only use 2 cups water or stock, cooking time will be less). Watch closely towards the end so moisture doesn't completely evaporate. This could have stood a bit more moisture at the end, but this is the second day so liquid absorbed more. Remove bay leaves, give a good stir, and serve with a crusty piece of bread or cornbread. Services at least six generously.

 Enjoy!

Sunday, March 17, 2024

Friday, March 15, 2024

Spanish Tortilla made with Goose Eggs

Spanish Tortilla made with Goose Eggs

Spanish Tortilla is essentially a potato and onion omelet
considered one of the national dishes of Spain.

The potatoes and onions are poached separately in olive oil then
added to the eggs to soak a bit then placed back in the pan to cook.
Then the tortilla is flipped over and cooked on the other side.
It takes a bit of practice to flip the omelet over.
Basically it is flipped onto a plate or a flat lid
and slid back into the pan to cook on the other side.

Here I've served the slice of omelet with some
sour cream, some caviar (inexpensive), and green onions as garnish.
This omelet was quite delicious; I'll make it again.