Dinner
beef ribs with sweet baby rays original bbq sauce, rice I just cooked, and sausage (can't see it)
not bad for a quick meal
plated on our finest china
Try some Lottie's hot pepper sauce. It is a mustard based hot sauce and is perfect with sausages.Tonight I made my favorite snack food, saucisson en croûte, here better known as pigs in blankets. I used Johnsonville brats wrapped in Pepperidge Farm puff pastry sheets. I love my piggies with spicy horesradish mustard and a cold beer. I don't eat these more often than once a month, because I'm very health-conscious.
hotwheels
Try some Lottie's hot pepper sauce. It is a mustard based hot sauce and is perfect with sausages.
I just added it to my USA shopping list. You guys have waaaaaaay more hot sauces down there then we do.Try some Lottie's hot pepper sauce. It is a mustard based hot sauce and is perfect with sausages.
+1 on that.
I just added it to my USA shopping list. You guys have waaaaaaay more hot sauces down there then we do.
We have a few basics, but I can't even find Cholula varieties up here.
Do you need a link?
I've been watching "Masterchef" again and Chicken Ballotines seem to be quite popular so I decided to give it a try. I followed a recipe from BBC Food quite closely...
Filling: took th emeat off two drumsticks and chopped it finely, and with a half a clove of garlic also chopped finely, briefly fried it off in a little EVOO. 100g packet of spinach leaves into salted boiling water for a few mins and then drained it off and squeezed all the water out. Put this, the chicken and about 75g of Ricotta cheese into a bowl and seasoned with S&P. Blitz it with a handblender until nice and smooth.
Chicken breast skinned and boned, flatten out between cling film. season with S&P, and add the filling, then roll into a sausage tightly wrapped in cling film. Knot up the ends.
I had some chicken stock in the freezer and used this to simmer the sausages for about 30 mins.
I used the pan I fried up the chicken in to make a sauce: in with the other half a clove of garlic, and a couple of glasses of Chardonnay, reduced down till quite thick and in with about a cupfull of the stock, reduced that again and put some fresh tarragon in. Once it was thick enough I finished it with a large dollop of creme fraiche.
Took the sausages out of the stock and unwrapped them - tricky job without burning one's fingers! Melted a little butter in a clean saute pan and briefly fried them to get a little colour and voila!
Wife made it all from scratch....I just took the pic and ate itOh no you didn't Bruce. How about the bread? Just beautiful!!!