Italian Sausage

This is a recipe from Emeril, and BAM! he kicked it up a notch on the spices. It's perfect for my tastes, but too much for Missy. You can vary the amount of cayenne and black pepper you use to adjust it to your tastes. I've cased it as well as cooked it loose and it's a winner either way. Especially in pasta or as a pizza topping!

Ingredients

• 3 pounds well-marbled pork butt, cut into 1/2-inch pieces
• 2 tablespoons minced garlic
• 1 tablespoon plus 1 1/2 teaspoons paprika
• 1 1/2 teaspoons toasted fennel seeds
• 1 tablespoon salt
• 1 tablespoon freshly cracked black pepper
• 1 teaspoon cayenne
• 1/2 teaspoon ground anise
• 2 tablespoons freshly chopped Italian parsley leaves
• 3 tablespoons dry red wine
• Pork casings, optional

Directions

Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours.

Pass the mixture through a meat grinder fitted with a medium die. (Alternately, transfer to a food processor in 2 batches and process until finely ground.) To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste.

Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.

Basic Pizza Sauce

Since this is just a basic sauce, you can customize it any way you like. If you want to do everything fresh, just score, blanch and peel fresh tomatoes rather than using canned. Just be sure to drain as much of the water from the fresh tomatoes as you can. Also, the seeds do not affect the flavor of the sauce, but do affect the color. If a bright red sauce is what you're looking for, then you may need to go the extra mile and remove seeds from the fresh tomatoes. I know Patrick loves doing this.

Ingredients

• 1 can (28-ounces) whole peeled tomatoes, in juice
• 1 small white or sweet onion, finely diced and minced
• 1 clove garlic, peeled and minced
• 3 to 4 fresh basil leaves
• 1 teaspoon dried oregano
• Pinch salt
• Pinch fresh ground black pepper
• Pinch sugar, optional
• 2 tablespoons olive oil, to saute

Directions

Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky (I just pulse it a little bit in a food processor. Much faster). In a heavy bottom 2-quart saucepot, add the olive oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.

Basil Burgers with Sun-Dried Tomato Mayonnaise

This is easily the most delicious burger I've ever eaten. Do yourself a favor and enjoy these with your family tonight!

Prep: 25 min. Grill: 10 min.

Yield: 4 servings

1/4 c. sun-dried tomatoes (not packed in oil)

1 c. boiling water

1 c.  mayonnaise

2 t. Worcestershire sauce

1/4 c. fresh basil leaves, coarsely chopped

2 t. Italian seasoning

2 garlic cloves, minced

1/2 t. pepper

1/4 t. salt

1 1/2 lbs.  lean ground beef

3/4 c. shredded mozzarella cheese

6 hamburger buns, split

Additional fresh basil leaves, optional

1. In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. In a food processor, combine mayonnaise and tomatoes; cover and process until blended. Chill until serving.

1. In a large bowl, combine the Worcestershire sauce, basil, Italian seasoning, garlic, pepper and salt. Crumble beef over mixture and mix well. Shape into 8 thin patties. Place 3 T. cheese on four patties; top with remaining patties and press edges firmly to seal.

1. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 106° and juices run clear. Serve on toasted buns with mayonnaise mixture and additional basil if desired.

Lemon Garlic Potato Packet

Kim Lowe

♥ 

  

2½ lbs. medium red potatoes, cut into 1-inch chunks

12 garlic cloves, peeled

2 Tbsp. olive oil

1 ½ tsp. freshly grated lemon peel

1 tsp. salt

¼ tsp. coarsely ground black pepper

In a large bowl, toss all ingredients until potatoes are evenly coated.  Wrap potato mixture in a foil packet or in individual foil packets.  Place packet(s) on grill over medium heat and cook 30 minutes or until potatoes are fork-tender, turning packet over once halfway through grilling.  The packet(s) can also be baked in the oven at 350° - 400° until fork-tender.  Makes about 6 cups or 8 accompaniment servings.

*Alex loves this dish!  Although Kim doesn't want him breathing near her after he indulges!