Tag Archives: italian sausage

Pasticcio di Carne Ricoperto di Purè (or, “That’s Fancy for Italian Shepherd’s Pie”)

In my pantry today:

  • .5 lb ground sirloin
  • 1 hot Italian sausage
  • 6 sm-med red potatoes
  • 1 c asparagus, cut
  • 2-4 blanched tomatoes
  • 1 small yellow onion
  • 4 cloves garlic
  • 2 tbsp Parmesan cheese
  • 1 tsp olive oil
  • 2 tbsp butter
  • 1 tsp corn starch
  • 2 tsp dried Italian seasoning
  • sprinkle salt

First, call the Waaahmbulance. It is such a pain in the bottomnotches to upload any photos right now. My computer needs an OS reinstall and I can’t do that until I make sure my freelance gigs are taken care of. There was a sudden death in the family and five days of IV infusions for me to control a particularly virulent MS flare… and now I am on steroids for three more weeks and OMG NOM SO HUNGRY NOM. /ninewaahwaah

To be fair — abundant silver linings do exist. In about a week I get to put on fancy clothes and go to a state museum exhibit opening because of the brochure and notecards I made. I am working with another state organization for an upcoming event. I can feel my hands again and I have not had eyeball seizures for a full 24 hours. These and other things remind me that life is good, that I am lucky… and I am hungry.

Mince one clove garlic and mix into ground beef. Remove sausage casing and chop animals while they brown comfortably on M. In another pan, put 1/2 tsp oil and 1 tbsp butter in pan to melt. Chop and add onion and 3 cloves garlic. Let cook over M heat while you dice up those frozen blanched tomatoes. Add that, liquid and all, and let it all boil down on M for 10-15m. Stir in corn starch, bring back to boil then remove from heat. Gently wring moisture from asparagus if frozen (always better of course if fresh) and chop into thirds or fourths. Pour everything into the meat and gently stir.

Meanwhile, you’ve been boiling whole taters and browning one clove of garlic on L with remaining butter. Once the potatoes are soft enough to smash, do that with a potato masher or fork. Pour the meat mix into a baking dish, then place smashed potatoes on top. Pour butter/garlic mix over potatoes, add a little more seasoning and top all that with Parmesan. Put in 350° oven for 20m. This is a gorgeous dish of which I took many photographs. It is not your time, apparently, to lay witness upon it’s glory. 5 spoons!

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Jiffy® Rellenos!

In my pantry today:

  • 4-6 m-l poblano peppers
  • 1/2 lb ground sirloin
  • 1 hot Italian sausage, casing removed
  • 1 box Jiffy® cornbread mix
  • 1 egg
  • 1/3 c milk
  • 1 c shredded jack cheese
  • 1 tsp chili powder

When we came into a recent bounty of poblano peppers, one thought entered my mindsphere immediately as an easy use: chile relleno! And I actually looked into how they were made with authenticity, then took a step back into a comfort zone.  I was already cautious at the prospect of roasting peppers for the first time, but harken and take heart: the hardest part will be waiting for the broiler to preheat. Place your peppers on a baking sheet and put under the broiler on the rack closest it. Roast about ten minutes, then flip and roast another ten. Once they come out, let them cool enough to not torch your phalanges then gently roll the skin off their bodies. Remove stems and seeds, split the skins in half.

Stuff the peppers however you’d like. For this recipe, I used a 2:1 ratio of ground sirloin and Italian sausage seasoned with a little chili powder. Make cornbread batter, mix in 3/4 c cheese, and pour into greased pan. Lay rolled peppers in the batter and drizzle a little batter over them. Top the pan wit the other 1/4 c shredded cheese, then bake according to Jiffy’s instructions.  This will only get 3 spoons until I can figure out how to make cornbread not dry.

3 sausages, 2 meals

In my pantry today:

  • Pack of 5 hot Italian sausages
  • Vegetable ghee
  • The ass-end of a box of mini penne
  • Some pre-cubed raw butternut squash
  • Head of cabbage
  • Parmasean-Romano cheese
  • 1 packet of Au Jus mix
  • Up to 2C tap water
  • Garlic paste

I put 3 of 5 Italian sausages of the new pack into a pot on M then put the other two in a freezer bag for storage and later use. I browned them on medium heat until they were just firm enough to slice. Take ’em out of the pot and put in a diced head of cabbage with 2tbsp vegetable ghee (or just straight up butter, let’s be honest about who has ghee in the cupboard) and 1tbsp garlic paste. Stir cabbage until coated with ghee and sausage scrapings. Slice the wieners and thrown ’em back in the pot. Stir a little more.  Pour in 1c or so water, turn the heat up to MH, cover and walk away for fifteen minutes.

Upon stoveside return, open up the cabbage pot and remove all slices of sausage. Set aside. Add packet of Au Just mix to 1/4c. water, whisk and add to the cabbage. Stir well, cover and turn heat to L. Leave cabbage for tomorrow’s dinner.

Put the sliced sausage in your food processor or blender. Pulse it until it’s crumblicious. Mix sausage with your squash, 1/2c. parmasean cheese, 1tsp garlic paste. Once you reach the foregone juxtaposition of “uniformly mixed,” place covered casserole dish in a preheated to 400° oven for one hour. Serve with penne and a dash of Parmasean on top.