SHEET-PAN SAUSAGE WITH PEPPERS AND TOMATOES
Good, flexible and fast, this recipe is a surefire standby: All you have to do is toss together sausage, tomatoes, peppers, garlic, shallots and olive oil on a sheet pan, then slide the entire thing under the broiler. In just 15 minutes, you'll have nicely seared sausages, tomatoes and peppers, all of which have released juices that you should dunk bread into or spoon over pasta or rice. Experiment with adding cumin, paprika, oregano or red-pepper flakes in Step 1, or swap the garlic for scallions or red onion. You could also scatter crumbled feta, lemon slices, olives, pickled hot peppers or string beans across the top in the last few minutes of broiling.
Provided by Ali Slagle
Categories dinner, easy, quick, weekday, sausages, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, shallots and olive oil. Season with salt and pepper and spread in an even layer.
- Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10 to 15 minutes. Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately.
MULTIPURPOSE MEAT PASTE
A cornerstone of Vietnamese cooking, this smooth meat paste is the most important recipe in the charcuterie repertoire and forms the base of three sausages in this chapter. It is also used to make meatballs (page 86), acts as the binder for Stuffed Snails Steamed with Lemongrass (page 42), and may be shaped into dumplings similar to French quenelles and poached in a quick canh-style soup (page 61). This recipe, which calls for chicken rather than the traditional pork, is my mother's modern American approach to gio. Chicken, a luxury meat in Vietnam that is affordable here, is easier to work with and yields a particularly delicately flavored and textured paste. Additionally, chicken breasts and thighs are readily available at supermarkets, while pork leg, the cut typically used, isn't. A recipe for the pork paste appears in the Note that follows.
Yield makes about 2 1/2 pounds
Number Of Ingredients 7
Steps:
- Slice each breast and thigh across the grain into 1/4-inch-thick strips. When cutting the breast tenders, remove and discard the silvery strip of tendon. Keep any visible fat for richness, but trim away any cartilage or sinewy bits, as they won't grind well.
- To make the marinade, in a bowl large enough to fit the chicken, whisk together the baking powder, tapioca starch, sugar, fish sauce, and oil. Add the chicken and use a rubber spatula to mix well. Cover tightly with plastic wrap and refrigerate for at least 8 hours or up to overnight. The chicken will stiffen as it sits.
- Remove the chicken from the refrigerator and use a spoon to break it apart. Working in batches, grind the chicken in a food processor until a smooth, stiff, light pink paste forms. (This step takes several minutes and the machine will get a good workout.) Stop the machine occasionally to scrape down the sides. When you are finished, there should be no visible bits of chicken and the paste should have a slight sheen. Using the rubber spatula, transfer each batch to another bowl, taking care to clean well under the blade.
- The paste is ready to use, or it can be covered and refrigerated for up to 3 days. For long-term keeping, divide it into 1/2- and 1-pound portions (a scant 1 cup paste weighs 1/2 pound), wrap in a double layer of plastic wrap, and freeze for up to 2 months.
- To make giò the old-fashioned way, you must first hand pound the meat and then add the marinade ingredients. Use a large Thai stone mortar and pestle, which can be found reasonably priced at Asian restaurant-supply and housewares shops. My 9-inch-wide mortar has a 5-cup capacity bowl that is 6 1/2 inches wide and 4 inches deep. The 8-inch-long pestle is about 2 inches wide at the base. Select a pestle that fits your hand comfortably. (Stone pestles, heavier than the wooden one mentioned in the chapter introduction, make pounding easier.)
- To minimize physical strain, I sit on a low kitchen stool and put the mortar on a solid table or box, with the rim of the mortar slightly below my knee. You may also sit on the floor with the mortar between your legs. Place a thick towel under the mortar to protect the work surface. Regardless of your setup, you want to sit astride the mortar and efficiently use your upper body strength to work the pestle. It takes about 35 minutes to produce a full batch of paste, so you may want to halve the recipe. To yield giò that is close to the traditional version, pound pork (see Note, above), which works better than chicken. The beef mixture used for making Beef, Dill, and Peppercorn Sausage (page 161) is also a good candidate for hand pounding.
- Cut the meat into 1/4-inch-thick strips as instructed in the recipe. Blot the meat dry with paper towels to prevent it from sliding around the mortar.
- In a small bowl, whisk together the marinade ingredients. Set aside near the pounding station. (Hand-pounded giò doesn't traditionally call for leavener and starch, but I find that they guarantee a silkier result that is neither too dense nor too firm.)
- Put about 1/2 pound of the meat (or a quantity you find manageable) in the mortar and start pounding with a steady rhythm, pausing only to remove any gristly bits that come loose. After about 4 minutes, the meat should have gathered into a mass and, perhaps, even stuck to the pestle, allowing you to use the pestle to lift the meat from the mortar and pound it down again. Keep pounding for another 2 minutes to make the meat cohere into a smooth mass that resembles a ball of dough. Use a rubber spatula or plastic dough scraper to transfer the meat to a bowl. Repeat with the remaining meat.
- Add all the marinade ingredients to the meat, stirring with a fork until the marinade is no longer visible. In batches, pound the meat for about 3 minutes longer to combine all the ingredients well. You should hear a suction noise as air is mixed in. The finished paste will feel firm and look ragged, and small nuggets of meat will be suspended in the paste. Transfer the paste to a clean bowl and repeat with the remaining meat.
PEPPERED MEATBALLS
Plenty of ground pepper gives these saucy meatballs their irresistible zest. They're so hearty, I sometimes serve them over noodles as a main course. -Darla Schroeder, Stanley, North Dakota
Provided by Taste of Home
Categories Appetizers Dinner
Time 2h35m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine sour cream and cheese. Add the pepper, salt, bread crumbs and garlic powder. Crumble meat over mixture and mix well. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 20-25 minutes or until no longer pink; drain., Transfer to a 1-1/2-qt. slow cooker. Combine the sauce ingredients; pour over meatballs. Cover and cook on high for 2-3 hours or until heated through.
Nutrition Facts : Calories 259 calories, Fat 18g fat (9g saturated fat), Cholesterol 77mg cholesterol, Sodium 565mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 17g protein.
DILLED POT ROAST
It is hard to believe that this mouthwatering pot roast comes together so easily. Amy Lingren from Jacksonville, Florida relies on dill weed, cider vinegar and a simple sour cream sauce to flavor the entree.-Amy Lingren, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 7h45m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 1 teaspoon dill, salt and pepper. Sprinkle over both sides of roast. Transfer to a 3-qt. slow cooker. Add water and vinegar. Cover and cook on low for 7-8 hours or until meat is tender., Remove meat and keep warm. In a small bowl, combine flour and remaining dill; stir in cold water until smooth. Gradually stir into slow cooker., Cover and cook on high for 30 minutes or until thickened. Stir in sour cream and browning sauce if desired; heat through. Serve beef and sour cream sauce with rice.
Nutrition Facts :
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