September 15, 2016

Angry® Mustard on Angry® Sausage

Here it is again, time for our Improv Challenge where cooks are assigned a couple unlikely ingredients and asked to come up with a recipe. September’s selected components are Sausage & Mustard.  I decided that I’d also toss in apples and hard cider, since it’s (supposed to be) Fall. My favorite hard drink, any time of year, is Angry Orchard® Crisp Apple.EJ-ANGRYmustard (1)The mustard needed to be made a couple weeks early. It’s flavor is rather “angry” now – there’s quite a bit of kick to it. Next time I’ll not use that much of the mustard powder…EJ-ANGRYmustardrecipeThe sausage I thought a little dry. So, next time I will skip the turkey and use all pork! To save time, (and because our final dish needed sausage crumbled) we did not stuff the mixture into casings – but I would highly recommend that for boiling then grilling…EJ-ANGRYsausagerecipeOur favorite way to eat sausage is to boil them in beer, toss them on the grill, shove them into a soft & chewy hoagie roll, pile them high with grilled peppers & onions, then slather them with some deli mustard!Unfortunately, when life hands members of the family a low-sodium & gluten-free diet, you have to modify that dream dish…

What I visualized was a nice Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour dough that I could wrap up some sausage & onion/pepper hand pies… Regrettably, said dough didn’t quite get that visualization and consequently did not cooperate in the desired manner.

I did manage, however, to spread the stupid uncooperative offending @$#%*&^ tacky dough across a sheet of parchment to create a sausage and onion & pepper flat bread. I put down a little mustard before sprinkling on the other ingredients.EJ-ANGRYsausage (7)Oh wow! That turned out better than I’d hoped!EJ-ANGRYsausage (9)And then, of course, served the Angy Mustard along side…EJ-ANGRYmustard (7)

Here are the links to the SAUSAGE & MUSTARD dishes my friends created:Improv

August 19, 2016

Smoked Rosemary Chicken Skewers with Garlic Aïoli

There’s rosemary, that’s for remembrance. Pray you, love, remember…

(William Shakespeare. Hamlet. IV.v.)


EJaïoli (19)So, the ingredients for August’s #ImprovCookingChallenge are GARLIC & ROSEMARY. Couldn’t get any better than that! We use a lot of garlic around here, and happen to have a large rosemary bush out in the garden.  (It’s one of the few plants to survive this summer…)rosemaryblossomBecause the bush needed a bit of pruning, I decided to use the trimmings as skewers for our recipe.EJaïoli (3)

I decided to try my hand at aïoli as it uses very little salt & the hubs is cutting back on his sodium usage.  (“Try my hand” = strain all my arm muscles!)

I used about two pounds of boneless/skinless chicken breasts and cut them into cubes. I marinated them overnight in the following:recipemarinadeEJaïoli (1)EJaïoli (2)

I sliced some potatoes and brushed them with oil. I put them in the smoker as I had a half-hour wait for it to get to 400°. While waiting for the smoker to heat, I “whipped up” this:recipeaioli(I apologize ahead of time for the pictures, but it’s a pain in the impossible to hold the bowl, whisk & drizzle oil while snapping photos!)EJaïoli

With the aïoli finished & resting in the frig, I continued dinner prep. A few zukes were sliced and brushed with oil. When the smoker was ready, I put in the rosemary chicken skewers. After about15 minutes I snuck in the zucchini wedges & a pan with spinach & onions drizzled with olive oil. Everything smoked for another 15-20 minutes.

Dinner was served with smoked spinach & onions, smoked potatoes, and smoked zucchini with a bit of Basmati rice. (The doctor will be glad to hear that absolutely no salt was used in this meal…) The dollop of aïoli (with that tiny pinch of Pink Himalayan Salt) added just the right amount of seasoning to each item on the plate.EJaïoli (18)

Would you like to see the dishes my friends cooked up with their garlic & rosemary?Improv