David and Nicole's Recipes

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Oct 14, 2007 1

Sausage Calzone

  • 1 package quick acting active dry yeast
  • 1 1/4 cups warm water
  • 1 tbsp sugar
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 3 cups flour, plus a bit more for dusting
  • 8 oz. pizza sauce
  • 1/3 lb mushrooms, sliced thin
  • 1/2 tsp dry basil
  • 1/2 tsp dry oregano
  • 2 andouille sausages, diced
  • 1/2 green bell pepper, diced very small
  • mozzarella cheese, shredded
  • 1 egg, beaten
  • cornmeal
  1. Dissolve the yeast in the warm water mixed with the sugar and let rest undisturbed for 5 minuts.
  2. Combine the flour and salt in a large bowl.  Make a well and pour in the olive oil, and then add the yeast.  Stir the mixture with a wooden spoon until it starts to come together.
  3. Knead the dough on a floured surface for 5 minutes, or until it becomes smooth and elasticky.
  4. Set in a greased bowl, cover with a damp cloth, and set in a dark warm place to rise for 45 minutes.
  5. Meanwhile, saute the sausage until cooked in a skillet and set aside.  Add the mushrooms to the skillet and saute until tender and then add to the sausage.
  6. Divide the dough in half and freeze half the dough to use for another time (unless you want more than 4 portions).  Divide the remaining dough in half again and form into 2 balls.
  7. Preheat the oven to 375 F.
  8. Roll out the dough to 7 or 8" circles and set the circles on a greased baking sheet, that has been dusted with cornmeal.
  9. Combine the sausauge, mushrooms, tomato sauce, bell pepper, basil and oregano.  Stir well.
  10. Leaving a clear edge along the rim of the dough, Sccop  the mixture on top of half of the circle .
  11. Sprinkle with mozzarella and then fold the calzone dough over and pinch the edges to form 2 large turnovers.
  12. Brush the outside with the beaten egg.
  13. Bake for about 25 minutes.

Mar 15, 2007 1

Chicken and Sausage Gumbo

  • 3 tbsp olive oil
  • 2/3 cup flour
  • 1 small onion, minced
  • 2 stalks celery, minced
  • 1 green pepper, seeded, minced
  • 1/2 lb smoked andouille sausage, sliced in rounds
  • salt
  • 1/2 tsp cayenne
  • 3 bay leaves
  • 7 1/2 cups chicken stock
  • 1 lb cooked chicken (use stock chicken), shredded
  • 1 cup white rice
  1. Heat the olive oil in a dutch oven over medium.  Stir in the flour, mixing until lightly browned.
  2. Add the onion, celery, and pepper and saute 5 minutes.  Season with salt and cayenne.
  3. Add the sausage and saute 5 minutes.  Add the bay leaves.
  4. Pour in the stock and bring to a boil, stirring to blend well.  Simmer, uncovered 1 1/2 hours.
  5. Add the shredded chicken and simmer half an hour further.
  6. Meanwhile, steam the rice.
  7. Check the seasoning of the gumbo and serve over the rice.

Jan 23, 2007 0

Ziti with Pork and Sausage Ragu

  • 4 ounces thinly sliced bacon, chopped
  • 2 pounds pork shoulder, cut into 1 1/4-inch cubes
  • 1 pound Italian hot sausages, casings removed
  • 1 onion, minced
  • 2 carrots, peeled, diced
  • 1 celery stalk, minced
  • 1 tsp dry thyme
  • 6 large garlic cloves, chopped
  • 2 bay leaves
  • 1/2 teaspoon dried chili flakes
  • 2 cups dry red wine
  • 1 28-ounce can plum tomatoes in juice, tomatoes chopped, juice reserved
  • 1 1/4 pounds ziti pasta
  • 2 cups (packed) coarsely grated whole-milk mozzarella cheese (about 8 ounces)
  • 1/2 cup freshly grated Parmesan cheese

  1. Heat a heavy large pot over medium-high heat. Add bacon and sauté until brown and crisp. Drain on a paper towel.
  2. Sprinkle pork with salt and pepper. Add half of pork to drippings in pot; sauté until brown, about 7 minutes. Set aside. Repeat with remaining pork.
  3. Add sausage to same pot. Sauté until no longer pink, breaking up with back of fork, about 5 minutes.
  4. Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed chili flakes.
  5. Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes. Add wine and bring to boil, scraping up browned bits.
  6. Add meat with any accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
  7. Uncover pot; tilt to 1 side and spoon off fat from surface of ragù. Gently press pork pieces with back of fork to break up meat coarsely.
  8. Season ragù to taste with salt and pepper.
  9. Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish or other 4-quart baking dish.
  10. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; mix into ragù. Season mixture to taste with salt and pepper; transfer to prepared dish. Sprinkle both cheeses over. Bake until heated through and golden, about 20 minutes.

 

Dec 17, 2006 0

Sausages with Lentils

  • olive oil
  • 1/2 onion, minced
  • salt
  • 250 g Puy Lentils
  • 1 clove garlic, crushed
  • 4 italian sausages
  • 50 ml red wine
  • 25 ml water
  • 2 tbsp minced parsley
  1. Put 1 tbsp of olive oil in a dutch oven.  When it is warm add the onion and sprinkle in some salt.
  2. Cook on low for about 5 minutes.  Add the lentils and stir well.
  3. Cover generously with cold water.  Bring to a boil and then cover and simmer for about 30 minutes, until cooked and most of the liquid is absorbed.
  4. Heat a heavy skillet and add 1 tbsp of olive oil.  Add the garlic and cook 2 minutes.  Add the sausages and brown on all sides for about 5 minutes.
  5. Add the wine and water and simmer 15 minutes.  Check seasoning.
  6. Serve the lentils with the sausages and the liquid, sprinkled with the parsley.

Dec 3, 2006 0

Bratwurst Egg Noodles

  • 1 1/2 lb cooked bratwurst sausage
  • 1 onion, minced
  • 3 tbsp flour
  • 1 tsp salt
  • 1 tsp cayenne
  • 1 can beer
  • 8 oz. sour cream
  • butter
  • egg noodles
  1. Brown the sausages well in a large skillet.  Remove from the skillet and slice them.
  2. Saute the onion in the bratwurst fat until soft.  Stir in the flour, and the salt.  Add the beer and stir in the cayenne, cook until bubbly. 
  3. Return the bratwurst to the skillet and simmer, covered for 15 minutes.
  4. Boil the egg noodles in salted water until done and then drain.  Toss with butter.
  5. Add the sour cream to the bratwurst .  Heat through but do not bring to a boil.  Check the seasoning and then serve with the noodles.

Dec 1, 2006 0

Frankfurters with Cheese Fondue

  • 1 tbsp butter
  • 1 tbsp flour
  • salt and cracked pepper
  • 1/4 tsp cayenne
  • 1 1/2 cups cheddar cheese, grated
  • 1 tsp dijon
  • 3/4 cup light beer
  • 3 frankfurters
  1. Grill the frankfurters.
  2. Meanwhile, heat the butter in a medium saucepan.  Stir in the flour.
  3. Whisk in the salt, cayenne, pepper, and cheese. 
  4. Keep stirring and add the dijon.  Cook until the cheese is melted.
  5. Stir in the beer and cook for 5 minutes.  Check the seasoning.
  6. Serve the frankfurters with the cheese sauce to dip.

Nov 12, 2006 0

Potato and Frankfurter Bake

  • 1/4 onion, minced
  • butter
  • 1 tbsp flour
  • salt and pepper
  • 2/3 cup milk
  • 3/4 cup old cheddar cheese, grated
  • 2 tbsp parsley, minced
  • 2 tsp mustard
  • 4 frankfurters, sliced diagonally
  • 4 medium potatoes, peeled
  1. Boil the potatoes until tender about 15-25 minutes.  Slice them.
  2. Preheat the oven to 350 F.
  3. Melt 1 tbsp of butter in a medium saucepan.  Saute the onion for 5 minutes.  Stir in the flour and cook for 2 minutes.
  4. Season with 3/4 tsp salt and 1/2 tsp pepper.
  5. Stir in the milk and whisk until it is thickened.
  6. Add the cheese and stil until melted.
  7. Stir in the parsley and the mustard.
  8. Place the frankfurters and potatoes in a 2 quart casserole dish.
  9. Pour the sauce over the potatoes.
  10. Cover and bake for 35 minutes.
  11. Serve.

 

February 2012
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