Beka To Basics

Real Food Cooking

Archive for the tag “Sausage”

Adobo

So, I love mole, but I don’t know how to make it.  I know that it is similar/related to adobo sauce, but, if my understanding is correct, it’s more time consuming and has more ingredients.  I have found some recipes online that look promising – I’m just not ready for the complications yet 🙂  I don’t really make a lot of complicated sauces.

This one turned out to be a whole lot easier than I thought it would.  It’s an Emril recipe for Adobo Pork Tenderloin.

I used chicken, instead of pork and didn’t marinate it since I planned on putting it in the slow cooker.  I made the sauce while cooking dinner last night and put the sauce, some chicken stock and tomato sauce in the slow cooker with the chicken.  Tell me why I always forget to turn on the slow cooker BEFORE leaving for work.  It’s just a good thing someone work close enough to home to come turn it on for me when I have a spacey moment in the morning. 😉

It looks like a lot of steps for a sauce, but really it boils down to this:

1) Heat the dried peppers to make them pliable.

2) Cut them and pour out the seeds.

3) Simmer them for a few minutes.

4) While the peppers are simmering, put all the other ingredients in a food processor and pulse until everything is a paste.

5) Add the peppers to the food processor and pulse.  Add some of the simmering liquid to get the consistency you need.
This made about a pint of Adobo Sauce.

In between these steps, I made spinach sausage casserole. Also easy.

Usually, casseroles require cream of something soup.  I can make my own, but sometimes, I just don’t feel like it.  I should really make a bunch and freeze them so they’re ready to go.  Anyways, I’ve come up with a replacement for casseroles for a quick fix.

  • 1/2 lb cooked sausage or chicken
  • 2 cups spinach
  • 1 or 1/2 diced onion
  • 1 crushed clove of garlic
  • 1 cup cheese – I used fresh mozzarella, but cheddar is good too
  • 1/2 cup mayonnaise
  • 1/2 cup yogurt
  • salt and pepper

Mix it all together and bake it at 350 until it’s bubbly.

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Stuffed Squash

I’ve never made these before, so I was guessing the whole time I was coming up with the recipe.  Sometimes this guessing method works, sometimes its disastrous.  Happily, tonight was one of those sometimes. 😀

I admit, I had some help.  The sage pork sausage is from Mt Vernon Farms and it is absolutely wonderful. It’s sausagey, but not TOO sausagey (I think it’s because they found a good balance between fennel seed and sage).  I had it in my freezer from when I made sausage gravy and biscuits which only needed 1/2 lb of sausage.  Anyways, the filling was quite tasty, but I’m sure you could sub any ground meat or beans and it would still be good – Just know that there is something heavenly about buttery squash and rich sage pork combined (just sayin).

Pork Stuffed Squash

  • Squash
  • 1/2 Green Pepper. diced
  • 1/2 Onion, diced
  • Garlic, diced
  • Butter/Olive Oil
  • 1/2 lb cooked Pork Sausage (homemade or bought)
  • Cheese (I used Havarti)
  • Salt and Pepper

Cut the Squash in half, lengthwise.  Drizzle them with a bit of olive oil and roast, cut side down, in a 350 oven for about 20 minutes until they are tender, but still hold together.  While the squash is roasting, make the filling.  I sauteed the Green Pepper and Onion for a few minutes in a butter and olive oil mix, seasoning them with some salt and pepper.  When they were tender, I added the Pork and heated it through.

Take the squash out of the oven and when they have cooled a little, cut a little off the back so they will sit flat when you turn them over to stuff them.  On the cut side of the squash, use a fork to pull some of the squash insides out, so it looks like a little canoe.  I mixed the squash insides back into my filling cause I didn’t want to throw them away.  Fill the canoe with the pork filling, top with a bit of cheese and bake until the cheese is melty.

Come see many other recipes and tips at Fat Tuesday!

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