Tag-Archive for ◊ pork ◊

05 Sep 2010 Blasted Sausages

Holy Moly, this recipe delivers in both taste and presentation. The original recipe stated this is a traditional Tuscan harvest dish, but I know I have never run across anything like this before (not that I have ever been to Tuscany…).  I found this recipe in “150 Best American Recipes”, but I changed it up a bit to suit my taste (and reduced the quantities to serve a small crowd, rather than a whole village).  Now’s the time to make this recipe.  The grape harvest is in.

My son came home from college last night for a quick 36 hour visit.  I almost fainted when he asked me to teach him to cook something while he was here.  Did he REALLY say that?  Be still my heart! Lucky for him, I had been wanting to make this recipe and had all the ingredients on hand.  This is an easy-easy recipe, a great one for newbie 19 year old cooks (and stretched-to-the-max parents of small children, and older folk who are tired of cooking but still want to eat well…)

I just had to give my son the MamaBear warnings about how HOT pans are after being in a 500 degree oven.  I’ll remind you, too.  Use thick pot holders. Be careful. Have fun with this.  It’s truly delicious.  If I had a Bistro, this would definitely be on the menu.

Blasted Sausages and Grapes

1 1/2 lbs Sweet Italian Sausages (usually 6)
1 can beer (or water)
3 T. butter,melted
1 lb red seedless grapes, stemmed
2 tablespoons balsamic vinegar

Rustic mashed potatoes (recipe summary included in body of recipe)

Preheat oven to 500 degrees.

In a large saucepan over medium-high heat cover the sausages with beer or water and parboil for 8 minutes to rid sausages of excess fat. Drain.

Pour melted butter into a baking pan (or a large ovenproof skillet). Add the grapes to the pan and toss to coat with the melted butter. Place the sausages in the pan with the grapes and butter.  Push the sausages down into the grapes.

Put the roasting pan or skillet with the grapes and sausages into 500 degrees for 12 minutes. Turn sausages over, and roast for an additional 12 minutes. (While the sausages are cooking, make some Rustic Mashed Potatoes.  Cube one russet potato for each guest, do not peel.  Put cubed potatoes in a pan of salted water and bring to a boil.  Boil for approx 20 minutes (could be longer if your potato cubes are larger).  When potatoes are soft, drain and place in large mixing bowl.  Add 1T of butter to mixing bowl for each potato.  Whip potatoes and butter lightly together with an electric mixer. Pour in 1T. milk, cream or sour cream for each potato.  Whip again.  Rustic Mashed Potatoes should remain a bit lumpy. Taste, then add as much salt and pepper as needed.)

With a slotted spoon remove sausages to serving platter.  Top or surround the sausages with the cooked grapes. Retain the pan juices in the bottom of the pan and move to a small saucepan.  Stir in  2 tablespoons of good balsamic vinegar.  Cook juices and vinegar over medium-high heat until the mixture is thick and syrupy. Drizzle the sauce over the sausages and serve immediately with the Rustic Mashed Potatoes.

Thanks for stopping by my kitchen today.  Your visits help lift my spirits, as did the weather. I am always glad to open the door to you and close the door on summer. It’s going to be Fall soon, my very, very, very favorite season of the year. Enjoying a plate of Blasted Sausages and Roasted Grapes is a great way to celebrate.

02 Feb 2010 Bacon Asparagus Rolls

I found this recipe on the Internet this morning. I ran out to buy some asparagus to try it…, then hemmed and hawed about posting the link, the recipe, and my pictures. I wasn’t sure the recipe was “all that”, so I kept tasting and trying to figure it out. Post? Don’t post? Bacon and Asparagus? Is that going to be a hit? Is this a GREAT recipe? Taste, think, taste some more, mmm, one more taste, maybe, let me try that again. It slowly dawned on me, I was positively addicted to these. I was guilty of over thinking the post!
This recipe is from Anamaris on her blog “Chef it Yourself“.

Bacon Asparagus Rolls

For each roll you’ll need:
1 slice of thick bacon (I used applewood smoked)
4 asparagus spears

Trim the bottom of the asparagus spears so all four are of equal length. Peel the lower part of the stem, optional, but no one is going to want to bite into a stringy piece of asparagus–use a potato peeler. Roll, yes, roll (with a rolling pin) the slice of bacon until it is at 50% – 75% longer than it was before you started. Gather the four asparagus spears together. Starting at the tip end, tightly wrap the bacon around all four spears. Season generously with freshly grated black pepper. Place bundle in frying pan. Cook over medium high heat, turning often, until bacon is well browned and crisp, and the asparagus is cooked. (See picture below.) Remove bundle from the pan, and slice into bite-sized pieces.(See picture above) Discard any bottom stems not covered with bacon. Each bundle will result in 3 or 4 bite-sized sushi-like pieces. Serve warm, but good at room temperature, too.

Thanks for coming by,

22 Jan 2010 Spicy Glazed Bacon
 |  Category: Breakfast & Brunch  | Tags: ,  | 2 Comments

It’s sweet, it’s salty, it’s spicy….we’re talking some serious yumminess here. Take a good quality, thick-sliced bacon, sprinkle it with light brown sugar, cayenne and black pepper, bake until sizzling hot, crispy and sticky…ohmyYYY. My friend Jamie said, “It was like candy in bacon form. I thought I was dreamin’ ….”

Spicy Glazed Bacon

8 slices thick-sliced good quality bacon (I use the Applewood smoked bacon from Costco)
3 T. light brown sugar
1/4 tsp cayenne pepper (or more, I use a heaping 1/4 tsp)
1/4 tsp black pepper (or more)

Preheat oven to 350 degrees. Lay bacon on a rack on a baking sheet. Bake for 10 minutes. While bacon is baking, mix brown sugar with cayenne and black pepper. Make sure peppers are evenly distributed in the brown sugar. Remove bacon from oven. Sprinkle each slice with 2 tsp of the brown sugar/peppers mix. Bake for an additional 10 minutes. Turn bacon over, sprinkle with any leftover sugar mixture (if desired) and bake for an additional 3-5 minutes, or until crisp. Watch bacon carefully–the bacon can quickly overheat and burn. Cooking times are all approximate…the thickness of your bacon will make a big difference in the cooking times…use your best judgment and keep your eye on it for the last few minutes.

This recipe was adapted from a one published in “The 150 Best American Recipes”

Thank you for being a fan,