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<blockquote data-quote="Dannyalcatraz" data-source="post: 6644773" data-attributes="member: 19675"><p>Tonight's culinary adventures:</p><p></p><p>Baked Zucchini Medallions with Italian breading and Sausage in Tomato Sauce over Rice.</p><p></p><p>The zucchini is pretty self-explanatory: a little butter, some garlic pepper and some Italian breadcrumbs, with a little shredded Parrano.</p><p></p><p>The second experimental dish was trickier. I decided to use some slightly different seasonings than I usually would. Instead of my usual creole go-to red & black peppers, I decided to use one large jalapeño, finely diced.</p><p></p><p>Its a trick I learned from a pro: sliced, that pepper still would have added its flavor to the sauce, but diners would be getting the capsaicin in pretty concentrated doses. Instead, the finely diced pepper is dispersed through the entire sauce, and no bite has a big pepper punch, just a nice little burn.</p><p></p><p>Most of the rest was relatively traditional creole cooking. 2 onions, several cloves of diced garlic, celery and the jalapeño were all sautéed for a while (I used olive oil instead of the butter favored by Creole cooks for a slightly different flavor). They were removed from the pot and replaced by @2lbs of sliced smoked sausage, which was slowly browned. When a nice fond formed, I turned the heat down and deglazed the pan with 14 Hands Pino Grigio, and put the sautéed veggies back in the pan.</p><p></p><p>Then came 2 cans of diced tomatoes, the juice of 1 lemon, some low-sodium V8, a can of beef broth, some bay leaves, and a generous sprinkle of parsley. I brought the sauce back to a boil and let it cook for a while, to thicken it. </p><p></p><p>The final twist was the addition of some diced Parrano directly to the sauce, to cream it up a bit. It melted nicely, and the overall flavor was good, but I wasn't 100% happy with the texture. </p><p></p><p>I don't know if it was the amount of cheese I used or just the particular kind, but instead of melting completely, some of it retained its distinct nature as little cheesy, rice-like bits.</p><p></p><p>I know I could rectify this by pre-melting the cheese in a heated milk & flour mix- a step in making mac & cheese from scratch- but I don't think I want that much dairy & liquid in the sauce.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 6644773, member: 19675"] Tonight's culinary adventures: Baked Zucchini Medallions with Italian breading and Sausage in Tomato Sauce over Rice. The zucchini is pretty self-explanatory: a little butter, some garlic pepper and some Italian breadcrumbs, with a little shredded Parrano. The second experimental dish was trickier. I decided to use some slightly different seasonings than I usually would. Instead of my usual creole go-to red & black peppers, I decided to use one large jalapeño, finely diced. Its a trick I learned from a pro: sliced, that pepper still would have added its flavor to the sauce, but diners would be getting the capsaicin in pretty concentrated doses. Instead, the finely diced pepper is dispersed through the entire sauce, and no bite has a big pepper punch, just a nice little burn. Most of the rest was relatively traditional creole cooking. 2 onions, several cloves of diced garlic, celery and the jalapeño were all sautéed for a while (I used olive oil instead of the butter favored by Creole cooks for a slightly different flavor). They were removed from the pot and replaced by @2lbs of sliced smoked sausage, which was slowly browned. When a nice fond formed, I turned the heat down and deglazed the pan with 14 Hands Pino Grigio, and put the sautéed veggies back in the pan. Then came 2 cans of diced tomatoes, the juice of 1 lemon, some low-sodium V8, a can of beef broth, some bay leaves, and a generous sprinkle of parsley. I brought the sauce back to a boil and let it cook for a while, to thicken it. The final twist was the addition of some diced Parrano directly to the sauce, to cream it up a bit. It melted nicely, and the overall flavor was good, but I wasn't 100% happy with the texture. I don't know if it was the amount of cheese I used or just the particular kind, but instead of melting completely, some of it retained its distinct nature as little cheesy, rice-like bits. I know I could rectify this by pre-melting the cheese in a heated milk & flour mix- a step in making mac & cheese from scratch- but I don't think I want that much dairy & liquid in the sauce. [/QUOTE]
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