Tagged: sausage Toggle Comment Threads | Keyboard Shortcuts

  • The Low Fat Chick 5:15 pm on February 18, 2013 Permalink | Reply
    Tags: , sausage,   

    Sweet Potatoes and Sausage Hash 

    Sweet Potato and Italian Sausage Hash web

    Today I had President’s Day off and after having a successful visit to the dentist, I decided to head to the store because I felt like cooking.  Not sure what I wanted to make, but I became excited when I saw sweet potatoes at the store. Once an easy ingredient to find, they are hard to come by now that I live in Connecticut, which is far from Georgia and the lovely south. Last year, when I still lived in Atlanta, I went to a restaurant that served sweet potato hash. It was a yummy dish, but I never thought to make it at home.  Until today, when glorious sweet potatoes were in my eye sight. Now, what do I put in my hash?  Thinking about it, I got the idea to add sweet Italian sausage after reading an article a few days earlier. So, what the heck, let’s create some hash!  The results were great, as I instantly loved this dish. Not only is it savory with a small hint of sweetness, but it is very filling.

    Ingredients

    2 lbs sweet potatoes
    1 tsp salt, divided
    1 lb fresh sweet Italian sausage
    1 Tbsp olive oil
    1 bunch of scallions, sliced
    1 Tbsp brown sugar
    1 tsp black pepper

    Preparation

    Scrub the sweet potatoes clean and rinse with cool water. Peel the potatoes. Cut off and discard any woody portions and ends. Cut into bite-size cubes.

    Fill a large pot with just enough water to cover the potatoes.  Add 1/2 tsp salt to the water and bring to a boil.  Add potatoes. Cover the pot and cook potatoes for 15 minutes. Drain and set aside.

    Heat a frying pan over medium heat and add the sausages. Cook for 8-10 minutes, turning occasionally until cooked through. Remove from the pan and set aside.

    Add olive oil to the sausage fat in the pan and add potatoes. Cook over low heat for 5-8 minutes, turning occasionally.

    Cut the sausages into bite size chunks and add to the pan.  Add the scallions to the pan and cook for a couple more minutes, until hot. Add brown sugar, 1/2 tsp salt, and pepper to the pan. Gently stir and serve.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (14.5 ounces).
    Calories 461.84

    % Daily Value
    Calories From Fat  117.07  25%
    Total Fat 13.06g  20%
    Saturated Fat  4.19g  21%

     
    • Jueseppi B. 5:48 pm on February 18, 2013 Permalink | Reply

      Reblogged this on The ObamaCrat.Com™ and commented:
      Man is this YummY stuff Ms. Summer. Thank you. Happy Prez Day.

    • petit4chocolatier 9:09 pm on February 18, 2013 Permalink | Reply

      I love this recipe! Looks delicious 🙂

    • John 10:17 am on February 19, 2013 Permalink | Reply

      Hi I’m John from Fooduel.com. It is a site in which users vote recipes
      from 1 to 10.

      There is a ranking of the best recipes and a profile with your recipes ordered. Each recipe has a link to the blog that belongs recipe. This way you will get traffic to your blog

      It’s easy, fast and fun. The best Photo recipes will be stay here

      I invite you to enter add your blog and upload a recipe with a nice photo.

      We would love that you participate with some recipe like this, LOOK AMAZING!

      Regards

      http://www.Fooduel.com

      • The Low Fat Chick 11:42 pm on February 19, 2013 Permalink | Reply

        Hi John! Thanks so much for the information and the compliments! It sounds like a cool site. I will definitely check it out. Enjoy the rest of your week. 🙂

  • The Low Fat Chick 10:04 am on October 14, 2012 Permalink | Reply
    Tags: , , , , sausage, , ,   

    Shrimp with Audouille and Hominy Grits 

    I grew up in different places so I often tell people I am not sure where I am from or where to claim home. But, after leaving the south, it has become apparent that I am mostly a southerner, even though I maintain a west coast accent.  Being raised in California, Pennsylvania, and Georgia, I sometimes have an identity crisis, but the food always brings me back to Georgia, as nothing beats southern cooking. Unfortunately, there are many unhealthy southern recipes, but this one is not only healthier but the flavors are so amazing. No southern recipe would be complete without butter for top-notch flavor, so the fat content is a little higher than most my recipes, but still low in calories.

    I have made shrimp and grits before, but never made a recipe that made me think I was in a restaurant.  This recipe, which I made from southern chef Hugh Acheson’s book, A New Turn in the South, is so fabulous I am at a loss for words. The effort required to make this is worth it and if you serve to guests for brunch, you will truly impress. I cannot get enough of this dish, especially when I top it with a few dashes of Tabasco sauce. Oh, and it makes it even better that I won this gorgeous book in a twitter contest a few months ago.

    Ingredients

    3/4 tsp salt
    3/4 cup hominy grits
    4 Tbsp butter, unsalted, cold
    1/2 cup sweet onion, minced
    1/4 cup celery, minced
    1/2 pound andouille sausage, chopped into 1/4 inch cubes
    1 garlic clove, minced
    1/2 cup roasted red peppers, chopped
    2 plum tomatoes, seeded and diced
    1 tsp Old Bay seasoning
    1/4 tsp red pepper flakes
    1/2 cup tomato juice
    1/2 cup clam juice
    1 pound shrimp, peeled and deveined
    1 tsp fresh thyme, chopped
    1 tsp fresh flat leaf parsley, chopped
    1 Tbsp freshly squeezed lemon juice (about 1 lemon)

    Preparation

    In a nonreactive 2-quart saucepan, combine 3 cups water, 1/2 tsp of salt, and the grits. Place on high heat and bring to a boil, stirring with a whisk. As soon as the water boils, reduce to a simmer. Cook the grits, stirring every 5 minutes or so, for an hour. Then stir in 2 tablespoons of butter and set the cooked grits aside.

    Melt 1 tablespoon of the butter in a 12-inch frying pan over medium heat, and when the butter bubbles and froths add the onion, celery, and andouille. Cook for 5 minutes, stirring every minute. Add the garlic, red peppers, tomatoes, Old Bay, and red pepper flakes. Cook for 5 more minutes, then add the tomato juice and clam juice. Stir well and reduce the liquid for about 2 minutes.

    Season the shrimp with the remaining 1/4 teaspoon of salt and add the shrimp to the pan. Stir well to combine and cook them for 5 minutes. The cooked shrimp should be just white, no longer translucent, but not chalky and dry. Add the remaining tablespoon of butter to the pan and finish with the thyme, parsley, and lemon juice.

    Place about 3/4 cup of grits on each plate and then spoon a quarter of the stewed shrimp, peppers, and
    tomatoes over each pile of grits. Serve immediately.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (13.2 ounces).
    Calories 530.03

    % Daily Value
    Calories From Fat  262.47  50%
    Total Fat 29.42g  45%
    Saturated Fat  12.73g  64%

     
  • The Low Fat Chick 9:39 am on February 12, 2012 Permalink | Reply
    Tags: , flounder, sausage   

    A Taste of Brazil at Botekim (Marietta, Georgia) 

    As a foodie I habitually read articles and peruse the web with the goal of rediscovering my home city, Atlanta, Georgia. After a short stint as a New Yorker employed amongst the robots on Wall Street, returning to Atlanta years ago brought before me a city which had amiably morphed into an international food cornucopia. But from a distance, the chain restaurant masses appear to clothe Atlanta like a circus tent, creating an illusion of limited food choices. Fortunately, this is only an illusion and the pleasantries of global cuisine are largely present. I experienced one of these pleasantries while dining at Botekim Brazilian Bistro.

    Years ago the eleven days I spent in Sao Paulo, Brazil working, was one with memories of just that, work. But, nothing left more of an impression on me than the food. Longing to find authentic Brazilian food, not just consisting of meat being paraded from table to table on a metal stick, my reading efforts lead me to Botekim. Last night, while dining on two appetizers of Braised Beef Croquettes and Brazilian Pork Sausage, full satisfaction of my reading efforts set in. The croquettes were a perfect balance of a crunchy outside with a tender beef filling, accompanied by a tangy Dijon mustard sauce. While toggling between the croquettes and sausage, my friend and I had the pleasure of speaking with the owner, in which he enlightened us and explained the sausage is freshly made with their own recipe. Such details provided the reasoning as to why the sausage, adorned with caramelized onions, was so superbly tender.

    After scoffing down the appetizers, our server brought out Sautéed Flounder, and my face illumined with eagerness. Starring at this dish, the tender flounder was charmingly topped with mushrooms, capers, and shrimp. As I ate the first bite, the butter and white wine married with the salty bite of capers happily infused my tongue. After devouring every bite, including the silky mashed potatoes, going all the way with dessert was a must. The Passion Fruit Mousse was a luscious, creamy mousse with such bold fruit flavors, that I asked our server if there was alcohol in it. She politely laughed and said no. Chuckling at my silly question, I realized all our dishes were outstanding and this was a splendid dining experience.


    Botekim Brazilian Bistro

    1410 Terrell Mill Road Southeast
    Marietta, GA 30067
    http://www.botekimbrazilianbistro.com

     
c
Compose new post
j
Next post/Next comment
k
Previous post/Previous comment
r
Reply
e
Edit
o
Show/Hide comments
t
Go to top
l
Go to login
h
Show/Hide help
shift + esc
Cancel
%d bloggers like this: