Tag Archives: sausage

Easy Breakfast Scramble Recipe

September is my favorite month.

I suppose many would say their birthday month was their favorite — that is if they’re the type who thinks about such things — but that’s not why I love September.  Countless years of its signaling promise and the beginning of so much that is new has me thinking this way — even when leaves are just now only barely beginning to show signs of seasonal change.   I’ve been a schoolie most of my life, so I can’t separate September from that.  New schools, new friends, textbooks, notebooks, pencils…sack lunches packed with all the best things…

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Little Italy Mercato: Fresh Pappardelle with Sausage and a Salad

Farmer's Market Little Italy, San Diego
Mother’s Day weekend found us enjoying a relaxing two days filled with food this year.  Big surprise, right?  To be fair, it all began with a visit to Little Italy’s Mercato — more for a Saturday morning downtown than the possibility of what we might purchase.  And purchase we did.  The sole market bag we brought didn’t quite hold what we ended up with — most of it chosen for either dinner that night, or breakfast the next day.

We don’t often venture downtown, but when we do, we’re left questioning why we don’t go more frequently.  It’s fairly quiet on the weekends, and with more and more residents occupying the high-rise condominiums, the sidewalks are dotted with dog-walkers, those who have stopped to have a latte with the morning paper, and lots of farmer’s market shoppers holding bunches of flowers and bags overflowing with weekend cooking possibilities.

In much the same way we do when traveling, we pause in front of a real estate office and scan the photos of “For Sale” properties in the area, imagining ourselves living there instead of where we currently live.  It’s a pleasant pastime we’ve entertained ourselves with seemingly forever — especially in the years when we could barely afford to dream.  What is it about being able to walk just about everywhere one needs to go in a day’s time?  Could we actually get along with only one car?  Might we adjust to living without much of what we own, trading it in for a spectacular view and convenience?

Maybe — but it’s all a game of wondering that takes second fiddle to the marvelous array of fresh offerings we sampled and purchased that day.  The jacarandas were in bloom, the weather was perfect, so why not relax and enjoy the possibilities.

Pasta and a salad?  Or maybe stuffed French toast.

What about all three?

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Sliders and Bratwurst are Quick Game Day Food

It’s Friday, and much of the food world seems to be focused on one thing:  Super Bowl food. Okay, so maybe not, but I had to start this somewhere, right? Maybe it would be more accurate to say 50% of us use it as an excuse to have a party. What would game day be like without food?  We have to have something to munch on while watching those commercials!

This year, we have no plans to attend or host anything *yes*, but the Pittsburgh Steelers and Arizona Cardinals just might make it a good game for a change. Too often, it’s not entertaining in my opinion, so food helps make it an occasion — and not a fancy one with a lot of prep.  We go easy on the appetizers — chips, salsa and guacamole — have a meal at half-time.

It’s casual meal usually of chili or ribs.  But it could be this instead: a spin on traditional stadium food, and which can be put out allowing people to graze at their leisure.

Southwest Sliders in honor of the Cardinals…

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…and Bratwurst Dogs with Peppers & Onions in honor of the Steelers.

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I’m not sure who I’m pulling for, but I am a Zonie by birth.  ARE YOU READY FOR SOME FOOTBALL?

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Jambalaya with Andouille Shrimp and Chicken

I’d like to say I’ve been on vacation and that’s why I haven’t written lately, but honestly, the time away has been more about working on admin issues here.  Although I’ve learned quite a bit about websites and CSS and can fake code like the best of the posers since I’ve started blogging, suffice it to say that countless hours were spent last week reading through instructions to connect some dots that weren’t designed to go together.  Call me stupid tenacious.  Or stubborn.  Okay, how about a royal pain in the ass?

I was less than thrilled with this ultimate waste of time which nagged at me so much, the idea of doing anything but that at my Mac was impossible. The silver lining on that one is that I was able to focus!  Nice. So right now, I’m calling it a truce to cool down a bit before I decide to choose a different route.

Jambalaya with Andouille Shrimp and Chicken

What better way to do that than talk about food, right?  Exactly.  And what better food to discuss than Jambalaya?  No, I’m not from New Orleans, and to my knowledge, no one in my family is Cajun that I know of….but I love the flavors, the ease with which it comes together, and the sheer number of variations available.

Jambalaya is a One Pot Wonder that can be made with what you have on hand — almost.  And the pay off is big.  The resulting flavors remind me of a dish that has cooked for hours.  It’s easy on the budget, too.  It takes a bit more effort than fried rice, but nowhere near the energy that risotto or paella take, so even my son has manned the Wolf long enough to put a nice meal of Jambalaya together before with very little bossing from his mother.

Are you sold? No?

Okay, but maybe I’ve got you thinking…

But wait!  I also just found out (and I’m getting the impression I should have known quite some time ago…) that I’ve been nominated for Best Food Blog:  Humor by Haley of Appoggiatura.  Goodness!  This is so cool because I’m someone who never even won the “Who can spoon the most cotton balls blindfolded” game at baby showers.  Talk about a lifetime of feeling incompetent.

Which must explain my obsession with food, right?  I’m sure there’s a couch for me somewhere… If you have the time, check out all the great nominees in all the categories and vote, vote, vote.

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Clams with Linguica and Beer

 

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It’s Friday, and for us that means that dinner is never a serious issue. Good thing, too, since no one has any energy, right?  It means no fuss or muss, but flavor isn’t something to sacrifice.  Take out doesn’t count on that front, ever, since the whole point of take out for us is flavor with zero fuss or muss.

But clams and take out don’t exactly mix– at least not around here.  And ironically, even though we have the Chesapeake Fish Co. harvesting and processing excellent sea food here in San Diego, the retail clams I purchase most often are shipped from the East Coast.  So much for being a locovore.  The tag on the bag I brought home stated that the clams were harvested one day, shipped the next, and they ended up in my kitchen a day and a half later.

Our passion for clams started with this recipe which I saw in the May 2002 issue of Bon Appetit.  It was featured in an article on Capri and the lemons that grow in that region of Italy, and I had to try it.  Since then, not only have I altered that recipe again and again, but I’ve tried a number of others like this Spanish version which may be our favorite.

Recently, I decided to experiment with a different recipe — one that included linguica —  a type of Portuguese sausage which is firm, and more similar to Spanish chorizo than regular sausage.  In the case of this latest recipe, the liguica came first, and not the recipe.  That’s how it usually works.  I see an ingredient while I’m shopping and put it in my basket knowing I’ll come up with something, so it’s been sitting patiently in my fridge, waiting for me to figure it out — tempting me each time I open the cheese drawer and making me think, “Jeez! I forgot I had that!  What’s the expiration date????”

My latest clam “something” began with an Italian idea influenced by a Spanish recipe, and was supposed to have a New England spin, but the English beer and Portuguese sausage sort of changed everything.

I’ll leave it as “Clams with Linguica and Beer.”  There’s nothing fancy about this one, but it’s perfect for a Friday night at home.  Don’t forget the crusty bread.  You’ll need it to soak up the broth.  Mmmm…

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