Recipes

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Sausage Rolls

Sausage Rolls

Ingredients

  • Pastry

  • 2 1/2 cups all-purpose flour, plus more for rolling out the dough

  • 1 teaspoon salt

  • 8 tablespoons vegetable shortening, cut into 1/2 inch pieces and chilled

  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/4 inch pieces and chilled

  • 6 to 8 tablespoons ice water

  • Sausage

  • 1 pound sausage meat (I usually use breakfast sausage or sage flavor)

  • 1 egg, beaten

  • 1 teaspoon water

Directions

  • Process the flour and salt in a food processor until combined. Scatter the shortening over the top and process until the mixture has the texture of course sand, about 10 seconds. Scatter the butter over the top and, using short pulses, process the mixture until it resembles course crumbs, about 10 pulses. Transfer to a bowl.
  • Sprinkle 6 tablespoons of ice water over the mixture. Stir and press the dough together using a rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining water one tablespoon at a time until it does.
  • Divided the dough into two even pieces and flatten each into a rectangle approximately the size of a pack of cards.Wrap the pieces in plastic wrap and refrigerate for an hour.
  • Preheat the oven to 400 degrees Fahrenheit/200 degrees Ccelcius. Prepare a sheet tray with parchment paper.
  • Roll out the dough into long rectangles (I usually eyeball this. Maybe 14” by 3”?). Divide and roll the sausage meat into two tubes. Paint the edges with the beaten egg mixed with water. And fold around the sausage meat. Cut into approximately 4 1/2” inch lengths and arrange on baking tray. Paint tops with remaining egg wash.
  • Bake for 30-35 minutes or until a thermometer inserted into the sausage registers 160 degrees and the tops are golden.

Notes

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Dairy-Free American Sauce (aka Ranch Dressing)

Dairy-Free American Sauce (aka Ranch Dressing)

Ingredients

  • 1 cup mayo

  • 1/2 cup plain coconut yogurt

  • 1 tablespoon fresh parsley chopped finely

  • 1-2 cloves garlic minced

  • 1 teaspoon fresh dill

  • 1 tablespoon fresh chives chopped (or 1/2 tablespoon dried chives)

  • 1 teaspoon Worcestershire sauce

  • 1 tablespoon fresh lemon juice

  • Salt & pepper to taste

Directions

  • Prep ingredients.
  • Add all ingredients to a food processor and pulse to combine. Alternatively, whisk them together in a small bowl.
  • Dressing can be used immediately or you can refrigerate it for a few hours for it to have a thicker consistency. Enjoy on salads, as a dip, or as a spread on wraps/sandwiches. Keep refrigerated and use within a few days to be safe.

Notes

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Fries from January 13, 2023

Fries

Ingredients

  • 6 large russet potatoes

  • 1 quart peanut oil

  • Salt to taste

Directions

  • Give the potatoes a good wash and then pat them dry with paper towels. Slice the potatoes into ½-inch sticks. Soak for at least an hour and up to overnight. Rinse twice in cold water and then dry thoroughly.
  • Heat the fryer or Dutch oven to 300°F. Fry potatoes for 5-6 minutes working in batches. Place the cooked potatoes on a paper towel lined plate.
  • Turn the heat up to 400°F and fry each batch a second time until they are crisp and golden brown, about 5 minutes.
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Whale Burger from January 13, 2023

Whale Burger

Ingredients

  • 1 lb of wagyu beef

  • 6 bacon strips

  • 2 slices cheese (they used truffle, I used provolone)

  • arugula

  • bacon jam

  • 2 gold-dusted brioche buns

  • Roasted Garlic Aioli

  • 2 tablespoons roasted garlic

  • 3/4 cup mayonnaise

  • 1 Tablespoon lemon juice, freshly squeezed

  • Salt and pepper, to taste

Directions

  • Roasted Garlic Aioli
  • Combine the roasted garlic, mayonnaise, lemon juice and salt and pepper and refrigerate until needed.
  • Burgers
  • Prepare the bacon however you prefer. I like baking it in the oven.
  • Cook the burgers to your preferred doneness either on a grill or on the stovetop.
  • Assemble the burgers. Serve with fries and champagne.
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Pear and Cranberry Crisp from January 10, 2023

Pear and Cranberry Crisp

Ingredients

  • 5-6 large pears peeled, cored, and sliced to ¼” thick

  • 1½ cups cranberries

  • 2 teaspoons cornstarch

  • ⅓ cup granulated sugar

  • 1 tablespoon lemon juice

  • 1 cup old-fashioned oats

  • ½ cup all-purpose flour

  • ½ teaspoon cinnamon

  • ¼ cup granulated sugar

  • ¼ cup light brown sugar

  • pinch of salt

  • ½ cup butter unsalted, cubed

Directions

  • Preheat the oven to 375 degrees F. Spray an 11×7 inch baking dish with nonstick spray or run it with a tablespoon of melted butter on a clean paper towel; set aside.
  • Peel your pears with a vegetable peeler and cut the pears into 1/4 inch thick slices excluding the core.
  • Add peeled pear slices, cranberries, lemon juice, ⅓ cup sugar, and cornstarch to a large bowl and mix with a wooden spoon until all evenly coated.
  • Evenly spread fruit into the bottom of the greased baking dish.
  • In a separate bowl, add the oats, sugar, brown sugar, cinnamon, and cubed butter.
  • Mix well with clean, gloved hands until the mixture is no longer powdery and can be formed. Sprinkle crumble over the top of the fruit.
  • Place the dish in the oven and bake uncovered for 30-35 minutes.
  • The topping will feel firm and be a deep golden brown once done. The fruit will be tender, juicy, and bubbly underneath.
  • Serve warm with a spoon and add a dollop of vanilla ice cream over each serving. Enjoy right away!
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Chicken and Sausage Casserole from January 10, 2023

Chicken and Sausage Casserole

Ingredients

  • 1/2 pound of sausage, sliced (I used chorizo)

  • 2 large onions, diced

  • 6 tablespoon olive oil

  • 2 pounds chicken wings and drumsticks

  • 5 cloves garlic, crushed

  • 5 tablespoons flour

  • 2 1/2 cups chicken stock

  • 1 cup red wine

  • 3 teaspoons salt

  • 1 teaspoon pepper

  • 3 sprigs thyme

  • 3 bay leaves

  • white rice

Directions

  • In a large frying pan, cook the sausages and onions on medium high heat in the olive oil, about 6 minutes until they begin to brown. Remove from the pan and set aside.
  • In the remaining oil, cook the chicken 10 minutes on medium heat. Then add the garlic and cook another three minutes.
  • Now return the sausages to the pan, add the flour and stir continuously until all the ingredients are well coated.
  • Add the chicken stock, red wine, salt, pepper, thyme, and bay leaves. Mix well and bring the liquid to the boil. Lower the heat, cover the pan, and simmer another 5-10 minutes, until the sauce thickens.
  • Serve with white rice.