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Cookin again

Smoked chicken thighs stuffed with ham, cheese, and mustard, wrapped in bacon, last night. Alas, most of the cheese leaked out. But it was great. Recipe from project smoke....
 

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Dannyalcatraz

Schmoderator
Staff member
This is my riff on Julia Childs’ Potato & Sausage Gratin. I used 3 cheeses instead of just Swiss, and a mix of ground meat & Louisiana hot sausage instead of polish sausage.

 




Dannyalcatraz

Schmoderator
Staff member
@Dannyalcatraz Do you make that gratin as a main dish? Seems probable with the sausage in it. Also (for perspective) what size dish is that?
That was the entire meal. I could easily have added some additional things. I had toyed with putting in a layer of spinach, but passed on that, since this was a first try.

The important part: the results were universally satisfying. Almost everyone went back for seconds!

The dish was a full size ceramic casserole/baking pan big enough to hold a full-sized turkey, ham or roast. I had shallower pans with a similar footprint, but I wasn’t 100% sure they were deep enough to hold everything without some spilling over.

The reason for my uncertainty was I was actually stretching the recipe a bit. The volume of the mix of sausage & ground meat was more than the recipe called for in Polish sausage, so I was also increasing everything else.

There were a couple other changes I made.

1) I sprinkled a little raw green onion on the top layer before putting it n the oven. Added a nice kick.

2) I did NOT peel my potatoes (little reds*) before slicing them for the pot & boiling them. Personally, our family usually eats taters skin on, and the results- as stated- were great.

* I usually buy Yukon golds, but reds were all that were available on that particular shopping trip. Reds are just fine for us, and I bet the originators of the recipe used something like Russets, but I suspect the golds would ge better.
 



Dannyalcatraz

Schmoderator
Staff member
I don’t generally work with breads/doughs/batters, etc. I used to make crepes or pancakes every once in a while, but it has been so long, I’d effectively be starting from zero.

But...I...might have to try this out.
 

Zardnaar

Legend
Danny you are better at cooking than me. What would you use this for?

IMG_20200501_124916.jpg


Open question for anyone else. It fell off the back of a truck. I think we have a gallon of it.
 

Dannyalcatraz

Schmoderator
Staff member
From what I can read there, it would seem to be on the zesty, peppery side of dressings.

First thoughts: sandwiches, salads, and possibly a marinade ingredient for chicken. It could also be used to make a dipping sauce/condiment for things like fried potatoes or fried/raw veggies.

Mixing it with a mustard would intensify the zing! factor.

Mixing it with a catsup or steak sauce would tame that a bit.
 

prabe

Aspiring Lurker (He/Him)
Supporter
I was thinking it might play as the vinegar component in some sort of pan sauce, myself. That's just a splash, though, and a maybe a small one depending on the size of your pan.
 


prabe

Aspiring Lurker (He/Him)
Supporter
Possibly. The ingredients list "malt vinegar" so I'd keep that in mind. To an extent it'll depend on how vinegary it is.
 



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