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Monday's Leftovers: Baked Corn Dogs

YumSugar — Mon, 15 Sep 2008 06:45:05 -0700

While it's perfectly acceptable to love corn dogs as a kid, there are fewer opportunities to enjoy them as adults. Part of that has to do with the corn dog and its reputation, but we also feel guilty for taking something that's not all that healthy to begin with and deep-frying it on a stick.

Fortunately, one can shamelessly return to the good times of youth with this baked version, which uses smoked chicken sausage instead of the traditional beef frank. To get the recipe, read more.

Baked Corn Dogs
From Everyday Food

Ingredients

1 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting sausages
2/3 cup yellow cornmeal
2 teaspoons baking powder
2 teaspoons sugar
Coarse salt and ground pepper
2/3 cup milk
2 large eggs, lightly beaten
2 teaspoons vegetable oil
4 precooked smoked chicken sausages (13 ounces total)
Ketchup and mustard, for serving (optional)
Special tools: Ice pop sticks

Directions

Preheat oven to 375°F.
Line a baking sheet with parchment paper; set aside.
In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.
Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes.
Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.

Serves 4.

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Sunday BBQ: Chicken Sausages With Grilled Onion Chowchow

YumSugar — Sun, 14 Sep 2008 06:00:12 -0700

For a laid-back meal, try this rustic recipe for chicken sausages with grilled onion chowchow. Chowchow doesn't refer to the fluffy cute dog in this case, but rather a sweet-and-sour relish that's popular in Pennsylvania and many parts of the South.

The caraway seeds, turmeric, and mustard in the condiment are the perfect complement to the seasonings in the sausage. Should you have any relish left over, it will keep in your refrigerator for up to a week. To grill this casual dish, read more.

Chicken Sausages With Grilled Onion Chowchow
Modified from Food and Wine

Ingredients

2 sweet onions, sliced 1/2 inch thick
2 jalapeños
Extra-virgin olive oil, for brushing
1/2 cup cider vinegar
1/4 cup plus 2 tablespoons light brown sugar
1/4 cup grainy mustard
1/4 cup Dijon mustard
1/4 teaspoon caraway seeds
1/4 teaspoon turmeric
1 teaspoon cornstarch dissolved in 2 teaspoons water
Salt and freshly ground pepper
3 pounds chicken sausages

Directions

Light a grill. Skewer each onion slice with a toothpick. Thread the jalapeños on a skewer. Brush the onions and jalapeños with olive oil and grill over a hot fire until charred but still slightly crisp, about 10 minutes. Remove the toothpicks and skewer. Coarsely chop the onions. Peel and chop the jalapeños.
In a medium saucepan, combine the cider vinegar with the light brown sugar, grainy and Dijon mustards, caraway seeds and turmeric and bring to a simmer. Add the onions and jalapeños and cook over moderate heat, stirring frequently, until the liquid is slightly reduced, about 12 minutes. Stir the cornstarch mixture, add it to the onions and cook, stirring occasionally, until slightly thickened, about 2 minutes. Season with salt and pepper.
Grill the sausages over a medium-high fire until golden and cooked through, 10 to 12 minutes. Serve the sausages with the grilled-onion chowchow.

Serves 6.

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What Would You Make?

partysugar — Wed, 02 Jan 2008 09:13:31 -0800

Here's the scenario: you are at home and hungry. You have to cook up something scrumptious for you and your boyfriend/girlfriend/spouse/child/friend/etc., but the ingredients you have on hand are limited.

You have Italian sausage links, fresh mushrooms, and chicken broth. Using these products, along with whatever you currently have on hand in your cupboard and refrigerator, what would you make?

To see what I would whip up, read more

I would start by taking the meat out of the sausage casings. I would add this to a large sauté pan heated with a little oil. I would cook the sausage, breaking it into small bite sized bits.
Meanwhile, I would warm the chicken broth over medium heat.
After the sausage is throughly browned, I would transfer it from the pan to a plate lined with paper towels.
To the pan I would add chopped onions and garlic.
After several minutes of sautéing I would add the sliced mushrooms and saute a minute more before deglazing with wine.
Next I would add a cup of risotto rice and cook, stirring, adding chicken broth until it's absorbed, about 18 minutes.
I would mix in the cooked sausage, any fresh herbs like thyme or parsley, and some cheese. I would add salt and pepper to taste and serve my mushroom sausage risotto with red wine.

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Enjoy a Kwanzaa Feast

YumSugar — Wed, 26 Dec 2007 06:15:31 -0800

Although Kwanzaa is relatively new as far as holidays go - it was created in 1966 - the foods used to celebrate it are based on old traditions. The final feast of the holiday - the Karamu - showcases fruits and vegetables that symbolize the past and current growth of African culture. Old family meals are often served in order to share them with the next generation. Some of the great dishes that can be found on the Karamu table include Chicken and Sausage Gumbo, African Squash and Yams, and Fruits with Honey-Lime Sauce. To learn the recipes for these traditional family favorites, read more

Fresh Fruit with Honey-Lime Sauce
From Better Homes and Gardens

2 cups cut-up fresh pineapple
3 kiwifruit, peeled, halved lengthwise, and sliced
1 medium papaya, peeled, seeded, and sliced
1 medium banana, sliced
1/4 of a small watermelon, cut into wedges
2 tablespoons lime juice
1 recipe Honey-Lime Sauce (see below)

Arrange pineapple, kiwi fruit, papaya, banana, and watermelon on 6 small plates.
Sprinkle with lime juice.
Spoon Honey-Lime Sauce over each serving.
Serve immediately.
Makes 6 servings.

Honey-Lime Sauce
In a medium mixing bowl stir together one 8-ounce container low-fat vanilla yogurt, 4 teaspoons honey, 1/2 teaspoon finely shredded lime peel, and 1 tablespoon lime juice.

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Chicken and Sausage Gumbo
From ChefMom.com

1 cup olive oil
1 cup flour
1/4 cup minced garlic
2 cups minced celery
2 cups minced onion
1 cup minced green bell pepper
1 cup minced red pepper
1 cup minced green onion
2 quarts chicken stock
4-5 cans diced tomatoes
2 bay leaves
2 tsp. dried thyme leaves
2 tsp. oregano
1 tsp. allspice
1/2 tsp. cayenne
2 cloves
1/2 tsp hot sauce
2-3 lbs smoked sausage or andouille if you prefer
3 lbs chicken

In a large stock pot (preferably at least 8 quarts) add your chicken and add just enough water to cover the chicken. Add some salt, pepper, garlic powder to give chicken little extra flavor.

Cook until chicken falls from bone, remove from pot and cut into uniform pieces, add back to pot.

In large heavy skillet (I use cast iron chicken fryer), heat oil and flour over medium high heat, stirring constantly to prevent burning. Cook approximately 10 min until it has turned a caramel color. (Some people prefer a darker roux, if so just continue cooking until desired color is achieved.)

To the roux, add all the vegetables and continue cooking for 5 minutes. Remove from heat and add by large spoonfuls to the stockpot, stirring after each addition.

Once the roux has been added, then add your tomates, if using frozen just put them in frozen - they'll cook down. If you use diced tomates, crush them as you add them. Slice smoked sausage into 1/4 rounds and add to pot.

Allow this mixture to simmer for about an hour, and you'll have a hearty meal. Serve over rice or mashed potatoes it makes a terrific meal.

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African Squash And Yams
From theholidayspot.com

1 sm Onion; chopped, pared & cut into 1" pieces
2 tbs Oil
1 c Coconut Milk
1 lb Hubbard squash; pared and cut into 1 inch pieces
1/2 tsp Salt
1/2 tsp Ground cinnamon
2 medium size Yams or sweet potatoes
1/4 ts Ground cloves
Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer.

Makes 6 to 8 servings

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Sunday Dinner: Cassoulet-Style Chicken Thighs

YumSugar — Sun, 04 Oct 2009 06:00:43 -0700

Filled with anticipation of the workweek, Sunday night can easily fall short of a relaxing evening. So, to keep my thoughts at bay, I'm going to prepare the ultimate in comfort food: cassoulet, a pork and bean casserole that hails from southern France.

Traditional cassoulet can be heavy and time-intensive, but I've found one that's luscious yet light - and takes less than an hour to prepare. Rather than using duck confit and pork sausage, the recipe employs boneless, skinless chicken thighs and turkey kielbasa. Interested yet? Check it out when you read more

Come Party With Me: End of Summer BBQ - Menu

partysugar — Tue, 25 Aug 2009 09:00:21 -0700

Even though I graduated from college six years ago, I still get the end-of-Summer blues every August. There's only one remedy to this sickness: I turn my energy toward hosting a spectacular barbecue. If you experience the same low, consider throwing a barbecue this weekend or over Labor Day.

This menu consists of a smorgasbord of grilled foods starting with grilled jumbo shrimp doused in a thick shower of garlic-herb butter. For the main course, let guests assemble their own plates by choosing from an assortment of grilled meats (ribs, chicken, and sausages) and vegetables (onions and bell peppers). A strawberry, peach, and melon fruit salad gets a modern makeover thanks to a sweet yet spicy black pepper dressing. To serve these tasty items to your friends and family, get the recipes and read more.

Grilled Jumbo Shrimp with Garlic-Herb Butter
From Food & Wine

Ingredients

1 stick (4 ounces) unsalted butter
1/4 cup finely chopped parsley
1/4 cup finely chopped basil
3 garlic cloves, finely chopped
1 shallot, finely chopped
16 jumbo shrimp in the shell, preferably with heads left on
Salt and freshly ground pepper
White rum, for sprinkling (optional)

Directions

In a small saucepan, combine the butter with the parsley, basil, garlic and shallot and melt over low heat.
Light a grill or heat a grill pan. Halve the shrimp lengthwise, leaving them attached 1 inch below the head. Devein the shrimp and spread them open. Season with salt and pepper, then brush liberally with the herb butter.
Grill the shrimp over a medium-hot fire, shell side down, until lightly charred, about 1 minute. Turn and grill the other side until lightly browned, about 40 seconds. Turn the shrimp again.
Brush them liberally with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer. Serve at once.

Serves 4.

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Mixed Grill with Cherry Cola Barbecue Sauce
From Bon Appétit

Ingredients

Cherry Cola Barbecue Sauce
1 tablespoon vegetable oil
2 cups chopped onions
2 garlic cloves, minced
2 12-ounce bottles (ketchup-style) chili sauce
1 12- to 13-ounce jar cherry preserves or jam
1 cup cherry cola (regular, not diet)
1/3 cup (packed) golden brown sugar
1/4 cup balsamic vinegar
1 teaspoon (or more) hot pepper sauce
Spice rub:
2 tablespoons smoked paprika or hot smoked Spanish paprika*
2 1/2 teaspoons dried basil
2 1/2 teaspoons dried thyme
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon freshly ground black pepper
Mixed grill:
1 13x9x2-inch disposable aluminum pan (to catch drips)
4 to 4 1/2 pounds baby back pork ribs, cut into 4 slabs
2 cups (or more) wood chips (cherry, alder, apple, or hickory), soaked in water 1 hour
4 6x31/4x2-inch disposable mini loaf pans (for wood chips if using gas grill)
Vegetable oil (for brushing)
4 skinless boneless chicken breast halves, pounded with mallet to 3/4-inch thickness
8 fully cooked smoked sausages (such as chicken-apple), pierced in several places with fork

Directions

For barbecue sauce: Heat oil in heavy large saucepan over medium heat. Add onions; sauté until golden, about 7 minutes. Add garlic and stir 1 minute. Stir in chili sauce, preserves, cherry cola, brown sugar, and vinegar; bring to simmer, stirring occasionally. Reduce heat to medium-low; simmer uncovered until reduced to 4 cups, stirring often to prevent scorching, about 50 minutes. Stir in 1 teaspoon hot pepper sauce. Season to taste with salt and pepper and more hot pepper sauce, if desired. Transfer to bowl and cool completely. Can be made 2 weeks ahead. Cover and refrigerate.
For spice rub: Mix all ingredients in small bowl to blend. Can be made 2 weeks ahead. Store in airtight container at cool room temperature.
For mixed grill: Remove top rack from grill. Place foil drip pan in center of bottom rack; fill halfway with water (if using 2-burner gas grill, place drip pan on 1 unlit burner).
Prepare barbecue (medium heat). Sprinkle ribs with salt and 3 tablespoons spice rub. If using charcoal grill, light briquettes in chimney and pour half onto rack on each side of drip pan (you'll need to light more briquettes in chimney to replenish 1 or more times during grilling). If using 3-burner gas grill, light burners on left and right, leaving center burner off. If using 2-burner gas grill, light burner on side opposite drip pan.
Drain wood chips. If using gas grill, stack 2 mini loaf pans and fill with 1 cup drained wood chips. Stack remaining 2 mini pans and fill with 1 cup drained wood chips. Place pans on flame. If using charcoal, scatter 2 cups drained chips over coals. Brush top grill rack with oil; return to barbecue.
Place ribs on grill rack over drip pan. Cover barbecue; grill until meat is coming away from bones, turning and repositioning every 30 minutes and adding more wood chips to pans as needed, about 1 1/2 hours. Maintain barbecue temperature at 350°F, opening vents wider for more heat or partially closing for less heat. Transfer ribs to rimmed baking sheet; cool. Ribs can be made 1 day ahead. Cover and chill. Remove drip pan from barbecue.
Lightly brush grill racks with oil. Prepare barbecue (medium heat). Sprinkle chicken with salt and remaining spice rub. Place chicken, sausages, and ribs on grill racks; cover and grill 7 minutes, turning occasionally.
Brush ribs with 1 cup cherry cola sauce; cover and grill until chicken is cooked through and ribs are glazed, turning frequently, about 5 minutes longer. Transfer sausages to platter; transfer ribs and chicken to cutting board. Cut pork between bones; cut chicken crosswise into 3/4-inch-wide strips. Transfer to platter with sausages. Serve with remaining cherry cola sauce.

Serves 8.

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Grilled Mixed Peppers and Onions
From Martha Stewart

Ingredients

1 white onion, peeled, cut into 1/4-inch-thick rounds
1 red onion, peeled, cut into 1/4-inch-thick rounds
1 green bell pepper, cut into quarters and seeded
1 red bell pepper, cut into quarters and seeded
1 orange bell pepper, cut into quarters and seeded
1 yellow bell pepper, cut into quarters and seeded
3 tablespoons olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Directions

Soak wooden skewers 20 to 30 minutes. Heat a grill to medium.
Skewer the white and red onion slices, passing the skewer through each layer; skewer the green, red, orange, and yellow peppers. Place the skewered vegetables, olive oil, salt, and pepper in a shallow bowl, and turn the vegetables until they are coated.
Place vegetables on grill, and cook until lightly charred, 6 to 8 minutes per side. Transfer vegetables to a cutting board.
Cut peppers into 1/2-inch-thick slices, and remove skewers from onions. Transfer vegetables to a serving platter.

Serves 4.

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Fruit Salad with Black Pepper Dressing
From Everyday With Rachael Ray

Ingredients

2 bunches mint leaves
1 cup sugar
1/2 cup balsamic vinegar
1 teaspoon pepper
4 teaspoons cornstarch
1 honeydew, cut into wedges
1 cantaloupe, cut into wedges
6 large peaches, sliced
4 cups strawberries, sliced
2 pints raspberries

Directions

In a small saucepan, combine 1 cup water, half of the mint leaves, the sugar, vinegar and pepper. Bring to a boil, then lower the heat and simmer for 5 minutes.
In a small bowl, stir together the cornstarch and 4 teaspoons water. Stir into the saucepan and bring to a boil. Remove from the heat and let cool for 10 minutes; strain.
In a large bowl, toss the dressing with the honeydew, cantaloupe, peaches, strawberries and raspberries. Top with the remaining mint leaves.

Serves 20.

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Sunday BBQ: Tandoori-Style Chicken Burgers

YumSugar — Sun, 02 Aug 2009 06:00:10 -0700

As much as I love making turkey burgers and Italian sausage skewers, right now I'm craving something a little exotic, so tonight I'll be lighting up the grill for a portable version of a South Asian favorite: tandoori chicken.

In this contemporary rendition, I'm using the tandoor's trademark spices - such as cumin, cayenne, and ginger - but since I don't have a clay oven to call my own, I'm cooking the chicken on a barbecue, then serving it in a hefty pita pocket with tangy cumin-scented yogurt sauce. Tempt your tastebuds when you read more

'Wich of the Week: Grilled Gourmet Sausage on Olive Bread

YumSugar — Wed, 20 May 2009 14:00:34 -0700

With this grilling-centric holiday upon us, I'm looking beyond burgers and dogs and drooling over gourmet sausages. I love the traditional toppings of grilled onions and red peppers, but rather than use a bun, I like to split the sausage in half and toss the goods onto some fancy-schmancy artisan bread for a surprising sammie that tastes like Summer. I'm lucky enough to live near Rosamunde Sausage Grill, which sells a delicious chicken-cherry sausage, but I recommend any salty-sweet combination, such as chicken-apple sausage, for this recipe. To see how it's made, read more.

Grilled Gourmet Sausage Sandwich on Olive Bread
Original recipe

Ingredients

1/4 cup thinly sliced yellow onion
1/4 of a red bell pepper, sliced into thin strips
1 tablespoon olive oil
1 gourmet sausage, such as chicken-apple
2 slices artisan bread, such as olive bread
1 tablespoon Dijon mustard

Directions

Preheat the grill to medium.
On the grill, cook the sausage, turning occasionally, until cooked through, 10 to 12 minutes. Remove from heat and place on a cutting surface. If desired, toss bread slices on the grill for a few minutes to toast.
Meanwhile, on the stove, heat the olive oil in a skillet over very low heat. Add onions and red peppers and cook slowly, for about 15 minutes, until onions are tender and brown.
Split the sausage in half lengthwise, so that it forms two thinner pieces of equal length.
Place the sausage split-side down on one slice of bread. On the other slice, spread mustard. Top sausage with peppers and onions, and place the second slice mustard-side down on top.

Makes 1 sandwich.

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Taste Test: Domino's Bread Bowl Pastas

YumSugar — Thu, 07 May 2009 14:00:53 -0700

The world of fast food is certainly quick paced, so the second Domino's begun advertising five flavors of pasta housed in a bread bowl, it seemed everybody was buzzing about it. When Party and I first got word of these monsters, we were simultaneously shocked (who came up with the concept?), appalled, and eager to try them. Yesterday turned out to be the Domino's day of reckoning - to find out how the bowls stood up to their shock value, read more.

It's hard to fathom why Domino's rolled out this concept of carbs inside more carbs, but the fact that competitor Pizza Hut has already racked up more than $500 million in sales of its Tuscani Pastas and lasagna, puts things more into perspective. However, as soon as we opened the delivery, we were faced with many unanswered questions: How many people was each bread bowl supposed to feed? Was the dish designed to be eaten like a pizza, or were we supposed to eat the pasta first, then the bowl?

Pasta Primavera: This bread bowl was filled with pasta, baby spinach, diced tomatoes, mushrooms, onions, and a goopy, oily Alfredo sauce. While the sole vegetarian option was filled with vegetables, I questioned whether the dish contained any protein.

Chicken Carbonara: Although this tasted somewhat like carbonara, it was covered with similar globs of white sauce.

Three Cheese Mac-N-Cheese: This was our least favorite. We love macaroni and cheese, but the flavors of the dish - bland, artificial nacho cheese, subpar penne, and a yeasty bread bowl - just did not seem to meld at all.

Italian Sausage Marinara: If we had to choose a best of the tasting, it would have been the Italian Sausage Marinara, which was rather reminiscent of regular pizza delivery with breadsticks. But then again, why not just order pizza and breadsticks?

Chicken Alfredo: All of the bowls were loaded with sodium (I drank water for hours afterward), but the Chicken Alfredo was swimming in a sauce that was over-the-top salty, to the point of being unpleasant to eat.

Unsurprisingly, the Pasta Primavera, Chicken Carbonara, and Chicken Alfredo flavors - which possess the same mysterious creamy white sauce - all taste remarkably similar. The bread bowl itself, which tastes a lot like Domino's breadsticks, was satisfying, but overall, unless we were starving and had no other options, or were carbo loading for a marathon the next day, we wouldn't eat this again.

Have you tried any of the Bread Bowl Pastas? If so, what was your assessment of them?

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Domino's Embraces Carbs, Offers Pasta in a Bread Bowl

YumSugar — Fri, 24 Apr 2009 03:30:01 -0700

It's only been one week since Domino's Pizza apologized for the unsanitary behavior of its employees, but the pizza delivery chain has already attempted to move on to bigger and better things.

In what would appear to be an Atkins diet nightmare, Domino's has begun offering five flavors of pasta - served inside an edible bowl of bread. For as little as $4.99, you can choose between Three Cheese Mac-N-Cheese, Italian Sausage Marinara, Chicken Alfredo, Chicken Carbonara, or Pasta Primavera flavors. If that's not quite enough, there's the option to build your own pasta bread bowl, choosing from a variety of toppings that include but aren't limited to Philly steak, salami, bacon, and tabasco sauce.

I must admit I'm shocked. Of all products to come out with, this pasta in a bread bowl creation would certainly not have come to mind first. Still, I can't wait to taste test these! What do you think of the concept? Do you think it'll help Domino's regain the faith of its customers?

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