Tag: cured meat

Baked rigatoni, version 3

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We tried this recipe: https://www.dinneratthezoo.com/baked-rigatoni-pasta-recipe/ Our modifications: first, we added 4 oz chopped, trimmed fresh cremini mushrooms and 2 chopped roasted baby Yukon potatoes (about ¼ cup) to the 2 lb mince (1 lb beef, 1 lb hot Italian sausage without casing). Second, for the sauce we used 24 oz Rao’s marinara plus 15 oz… Continue reading Baked rigatoni, version 3

Toad in the hole

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After watching The Crown, we felt inspired to make this classic British dish: https://www.seriouseats.com/toad-in-the-hole-recipe-11746714 Our modifications: first, we didn’t have British sausage, so we used three Polish country sausages (about 1 lb total), halved lengthwise. The Polish sausages were fully cooked, but we browned them in oil. Second, we lightly coated a 9x12" glass casserole… Continue reading Toad in the hole

Baked rigatoni

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Inspired by the baked pasta dish we made while on vacation, we decided to try this recipe: https://www.simplyrecipes.com/recipes/baked_ziti/ Our modifications: first, for the pasta we used 1 pound of rigatoni instead of ziti. We also preheated the oven to 350 at the start of preparation. Second, for the sauce we used ¾ lb spicy Italian… Continue reading Baked rigatoni

Bacon-wrapped meatloaf

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We tried this Pioneer Woman recipe: https://www.foodnetwork.com/recipes/ree-drummond/meatloaf-recipe-2042541 Our modifications: first, to reduce sodium, we omitted the seasoning salt and salt from the meat mixture. We also reduced the parmesan to ¾ cup (from 1 cup), and we used Kraft shredded instead of grated. In lieu of ¼ tsp seasoning salt, we used ¼ tsp homemade… Continue reading Bacon-wrapped meatloaf

Orecchiette with kale and cannelloni beans. We tried this NYT recipe: https://cooking.nytimes.com/recipes/1020968-pasta-with-spicy-sausage-broccoli-rabe-and-chickpeas?smid=ck-recipe-iOS-share We modified the ingredients based on our pantry: first, kale instead of broccoli rabe, cannelloni beans instead of chick peas, and chicken broth instead of white wine. For the sausage, we used a mix of sweet and hot Italian sausage. (Apr. 2020)

How to steam store-bought Korean sausage (soondae)

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Method for steaming uncooked soondae links from a soondae shop. (Soondae is a traditional Korean blood sausage similar to boudin noir and haggis.) Tightly wrap the uncut sausage link (about 12 inches long) in saran wrap, place in a gallon storage bag, and refrigerate (do not freeze). Bring water to boil in a large Chinese… Continue reading How to steam store-bought Korean sausage (soondae)

Leftover rice and Chinese sausage frittata

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I had a craving for a frittata with Asian flavors. We had about 1 cup of leftover cooked jasmine rice, so I experimented as follows: Preheat oven to 400. At the same time, heat 1 Tbsp neutral vegetable oil in a large (10") cast iron on the stove top on medium heat. Add 1 large… Continue reading Leftover rice and Chinese sausage frittata

Polenta with sausage and spiralized butternut squash

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Details here: https://cooking.nytimes.com/recipes/1016103-butternut-squash-polenta-with-sausage-and-onion Our modifications: first, for the polenta, we used 5 oz spiralized butternut. We also added about 1/3 cup water slowly over time while simmering to make sure the polenta mixture wasn’t too viscous. Second, we used a mix of hot and sweet Italian chicken sausage (2 links each). We also sautéed the… Continue reading Polenta with sausage and spiralized butternut squash