Tag Archives: sausage

For Bourbon Lovers On Thanksgiving!

Thanksgiving gives us the  opportunity to use earthy, rich, spicy flavors in our food and cocktails. Think smokey, honey, cherry, bourbon and a twist of winter citrus in front of a roaring fire.

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First, the appetizer…

mushrooms

Spicy Sausage Stuffed Mushrooms With Aged Gouda Cheese Sauce

Makes 10 appetizer servings (2 stuffed mushroom caps per serving)

Preheat oven to 350 degrees Fahrenheit.

1/2 pound mild pork sausage

4 tablespoons vegetable oil

2 tablespoons minced red onion

Place vegetable oil in a frying pan.  Place pan over medium heat and add sausage. Brown sausage and crumble in pan.  Add red onion and cook over medium-low heat until onion is soft and transparent.  Remove from heat.

1/2 cup panko breadcrumbs

1/2 cup shredded Parmesan cheese

1 egg

Add panko breadcrumbs and Parmesan cheese to sausage. Stir to combine all ingredients. Whisk egg into sausage mixture. Make sure all ingredients are well combined.

 20 baby portobello mushrooms, stems removed and center (stem side) hollowed out with a spoon.

Stuff  mushrooms with sausage mixture, gently pressing sausage mixture into the hollowed out stem end of the mushroom and mound the mixture on top of the mushroom.  Place stuffed mushrooms in a shallow baking pan. Bake stuffed mushrooms in a 350 degree Fahrenheit oven for 20 minutes.

While stuffed mushrooms are baking, prepare Aged Gouda Cheese Sauce:

2 tablespoons butter

1 tablespoon flour

1/4 teaspoon red chili flakes

1/4 pound aged Gouda cheese, cut into small cubes

1/2 cup milk

1/2 teaspoon medium Peri-Peri Sauce or your favorite hot sauce (more may be added to taste – but add carefully…more can always be added, but once it’s in the sauce it cannot be removed!)

Melt butter in a saucepan. Whisk in flour.  Whisk in one half of the milk.  Add red chili flakes, aged Gouda cheese, Peri-Peri Sauce and the rest of the milk. Stir to combine all ingredients.  Continue to heat over medium low heat and stir until cheese melts. Once the cheese melts remove from heat.

Once the mushrooms have finished baking, remove from oven. Place mushrooms in individual ramekins.  Pour aged Gouda cheese sauce over the mushrooms. Place ramekins under the broiler until the cheese sauce is lightly browned and bubbly.  Serve immediately.

Old Fashioned

It is so easy and delicious to mix a cocktail with hand-crafted Bittermilk Cocktail Mixes (available on-line or at Fresh Market).  We’ve invited friends to Thanksgiving who love Whiskey Sours so I am going to surprise them with Bittermilk Smoked Honey Whiskey Sours served over an ice sphere with  Fabbri Amarena Cherries. These cherries are a dark red variety with a sweet and slightly bitter flavor that are preserved in a rich syrup made from the juice of the same fruit. They are sold in a decorative pottery jar on-line or locally (Roanoke, VA) at Tinnell’s Finer Foods. Seriously delicious!

We’ve revived this old classic by smoking honey over bourbon barrel staves. Bitter orange peel and lemon make for a slightly tart and smoky cocktail. Honey adds a nice frothy head when shaken vigorously. Mixes best with bourbon but swap it out for tequila to make a slightly smoky Honey Margarita. Shake equal parts Bittermilk No.3 + Whiskey with heavy amounts of ice. Fresh Lemon Juice, Water, Bourbon Barrel Smoked Georgia Honey, Florida Golden Cane Sugar, Fresh Orange Peel

food cherries fruits sour

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Maharajah Curry Red Lentil Sausage Pepper Soup

Maharajah Curry Red Lentil Sausage Pepper Soup

Serves 8

Ingredients

  • 1 cup diced yellow onion
  • 1 red bell pepper, cored and chopped
  • 1 yellow bell pepper, cored and chopped
  • 1 tablespoon olive oil + a little extra for frying sausage
  • 3 teaspoons Seasonality Seasonings Maharajah Curry powder
  • 1/4 teaspoon salt
  • 19 ounces mild Italian sausage
  • 14.5 ounce can petite diced tomatoes
  • 1 cup dry red lentils
  • 2 cups chicken broth (or more if needed)

Directions

Put olive oil in a large pot over medium low heat. Add onion and peppers. Stir and saute for 4 – 5 minutes or until the onions are translucent and the peppers are cooked.  Add curry powder and salt.  Stir and remove from heat.

Pour a little olive oil in a saute pan.  Add the sausage (any casings removed) and fry until the sausage is completely cooked. If there is a lot of fat in the sausage, drain the fat.  Add the sausage to the onion and peppers mixture in the large pot.  Add the petite diced tomatoes and stir. Add the red lentils and stir. Return to medium heat and add chicken broth. Stir and simmer for 20-30 minutes or until the lentils are tender. Add more chicken broth if needed if a lot of the stock is absorbed during the cooking process.

 

lentil soup in bowl

Please read my wine and recipe blog posts on the Roanoker Magazine website: https://theroanoker.com/blogging 

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