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<blockquote data-quote="Dannyalcatraz" data-source="post: 6537275" data-attributes="member: 19675"><p>I've been doing more experiments in the kitchen. Two of the better results have been:</p><p></p><p>1) <strong>Pan-fried cherry tomatoes.</strong> (Well, any small tomatoes will do.) What I did was cooked a bunch of just-rinsed small tomatoes- whole- in the oil, drippings & seasonings left in the pan after frying up some steaks. I turned the heat down to about medium, and just let them sizzle a bit, moving them around from time to time. By the time the steaks had rested and the other veggies had been plated, the tomatoes were done- mostly still round, but just a little bit of browning, splitting, and shriveling. I added a little bit of garlic pepper for additional pop.</p><p></p><p>The end result was a nice tasty side that partnered well with the main course. I'll probably try this again in the future, sans steak drippings, to go with other dishes.</p><p></p><p>2) <strong>Modified Louisiana hot sausage</strong>. I can't give the recipe because it is actually a commercial recipe used by my family, so I'm under an honor-system NDA for the next few decades. However, I modified it in a key fashion. The original recipe called for a certain amount of water to be added to the meat in order to give it the texture & consistency to let it be stuffed into the sausage casings. I HATE STUFFING SAUSAGE CASINGS! But I needed this sausage to make gumbo according to the way we've been doing it since...well...before I was born. </p><p></p><p>So I cut the amount of water in the recipe by 50%. This did 2 things: it concentrated the flavors just a bit- thankfully not too much, since this was a hot sausage to start off with- and it changed the consistency to a firmer end product. It was still malleable, but it was far too firm to get into a casing. However, it was now firm enough to cook WITHOUT the casing. Now, I can store it rolled into cylinders in the freezer, and when I take it out to use, I have all kinds of options. We used to fry the sausage, cut it in half lengthwise, and make sandwiches with it. Now I can make a burger-like party with it instead. </p><p></p><p>And for the gumbo, the all-important gumbo? As the cylinders thaw, I cut them into medallions and fry them before adding them to the gumbo., and they don't fall apart during the cooking process. All the flavor, half the fuss.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 6537275, member: 19675"] I've been doing more experiments in the kitchen. Two of the better results have been: 1) [B]Pan-fried cherry tomatoes.[/B] (Well, any small tomatoes will do.) What I did was cooked a bunch of just-rinsed small tomatoes- whole- in the oil, drippings & seasonings left in the pan after frying up some steaks. I turned the heat down to about medium, and just let them sizzle a bit, moving them around from time to time. By the time the steaks had rested and the other veggies had been plated, the tomatoes were done- mostly still round, but just a little bit of browning, splitting, and shriveling. I added a little bit of garlic pepper for additional pop. The end result was a nice tasty side that partnered well with the main course. I'll probably try this again in the future, sans steak drippings, to go with other dishes. 2) [B]Modified Louisiana hot sausage[/B]. I can't give the recipe because it is actually a commercial recipe used by my family, so I'm under an honor-system NDA for the next few decades. However, I modified it in a key fashion. The original recipe called for a certain amount of water to be added to the meat in order to give it the texture & consistency to let it be stuffed into the sausage casings. I HATE STUFFING SAUSAGE CASINGS! But I needed this sausage to make gumbo according to the way we've been doing it since...well...before I was born. So I cut the amount of water in the recipe by 50%. This did 2 things: it concentrated the flavors just a bit- thankfully not too much, since this was a hot sausage to start off with- and it changed the consistency to a firmer end product. It was still malleable, but it was far too firm to get into a casing. However, it was now firm enough to cook WITHOUT the casing. Now, I can store it rolled into cylinders in the freezer, and when I take it out to use, I have all kinds of options. We used to fry the sausage, cut it in half lengthwise, and make sandwiches with it. Now I can make a burger-like party with it instead. And for the gumbo, the all-important gumbo? As the cylinders thaw, I cut them into medallions and fry them before adding them to the gumbo., and they don't fall apart during the cooking process. All the flavor, half the fuss. [/QUOTE]
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