norman
05-24-2003, 02:32 PM
I don't get lost in the kitchen I get lost in writing down how much of what I use when experimenting with food. I never know if the amount will be right I just add a pinch of this & a dab of that. It's edible about 90% of the time. The good news is they make restaurants for the other 10%.
Time to drag out the what if & give it a try.
Seasoned rice with home made sausage & some fresh asparagus. Only because asparagus was 99 cents a lb. & I can't pass up a bargain. They pack it so that there is to much for two people in one meal. I'll make some asparagus soup with the other 1/2 & the broth left over from steaming.
The home made sausage "Boudin Blanc" from boneless chicken breast on sale for $1.49 a lb. was an adaptation of a pork sausage web recepie. I formed it into little meat balls instead of stuffing it into casings. I pan fried it in a little olive oil [it still stuck a little] but that was not a problem. The skillet was browned with the spices & had little sausage chunks stuck to the pan. Saved that for finishing the rice.
I combined small amounts of finely ground lemon peel, salt, fresh ground black pepper corns, dried garlic powder, onion powder, paprika, basil & some cayanne pepper in a bowl; tasted it because I didn't measure the amounts. Seemed Ok. I mixed this into the rice & popped it into the micro wave & cooked it until it was not quite done; the rice still had water. Then I put the rice into the pan with sausage. I finished cooking until the rice was fluffy & had absorbed the browning.
Meanwhile I cut the tough base part of the asparagus off then cut it in 1/3's to steam the tougher stems 1st. The tips were last. Freshly mashed garlic & olive oil & cider vinegar dressing topped this. I suppose Bleu cheese or any other favorite taste in dressing could be used.
Next time if I remember what I did I'll skip the fresh ground black pepper.
When I buy oranges or lemons I peel & refrigerate the rind so,I will always have some dried rind around for whatever.
Hint when buying asparagus always turn them upside down to check for stem uniformity. The closer they all are to the same stem size the better they will steam evenly. Ever have some that were mush while the others were still stringy? Adding the tips last uses the same logic, making the whole batch come out at about the same tenderness.
Time to drag out the what if & give it a try.
Seasoned rice with home made sausage & some fresh asparagus. Only because asparagus was 99 cents a lb. & I can't pass up a bargain. They pack it so that there is to much for two people in one meal. I'll make some asparagus soup with the other 1/2 & the broth left over from steaming.
The home made sausage "Boudin Blanc" from boneless chicken breast on sale for $1.49 a lb. was an adaptation of a pork sausage web recepie. I formed it into little meat balls instead of stuffing it into casings. I pan fried it in a little olive oil [it still stuck a little] but that was not a problem. The skillet was browned with the spices & had little sausage chunks stuck to the pan. Saved that for finishing the rice.
I combined small amounts of finely ground lemon peel, salt, fresh ground black pepper corns, dried garlic powder, onion powder, paprika, basil & some cayanne pepper in a bowl; tasted it because I didn't measure the amounts. Seemed Ok. I mixed this into the rice & popped it into the micro wave & cooked it until it was not quite done; the rice still had water. Then I put the rice into the pan with sausage. I finished cooking until the rice was fluffy & had absorbed the browning.
Meanwhile I cut the tough base part of the asparagus off then cut it in 1/3's to steam the tougher stems 1st. The tips were last. Freshly mashed garlic & olive oil & cider vinegar dressing topped this. I suppose Bleu cheese or any other favorite taste in dressing could be used.
Next time if I remember what I did I'll skip the fresh ground black pepper.
When I buy oranges or lemons I peel & refrigerate the rind so,I will always have some dried rind around for whatever.
Hint when buying asparagus always turn them upside down to check for stem uniformity. The closer they all are to the same stem size the better they will steam evenly. Ever have some that were mush while the others were still stringy? Adding the tips last uses the same logic, making the whole batch come out at about the same tenderness.