Well, I told you I made sausage all day on monday. I don't know how many more times I am going to do that all by myself. it's a little bit of an undertaking. I think I spent about 4 hours doing all of it (20 lbs!). I did get quite a bit of kielbasa and linguica out of it though. Don't get me wrong, I love sausage more than anything. It's just that after doing that much, I'm over it for a while. Good thing I bought that freezer...To the foods: The sausage dish is German meal revisited (aka, the Reitz stuff). Wife was telling me that I would have been pals with her gramps. They used to invite everyone over and make tubs full of sausages, which makes me agree wholeheartedly. The other dish is a variation on my teriyaki bowl. Since it is glorious blood orange season, I decided to make a little blood orange teriyaki sauce. This particular bowl has some flaked salmon, sauteed snow peas, and collard green chiffonade. I have really been digging the collard greens lately. Most times, you just think of braising them or whatever, but I have been trying to get the most out of them. This way was a pretty big hit. Topped the bowl with some segmented blood oranges, it was a nice finish to round out the fatty (that's good fat, fools!) salmon. serve it over jasmine rice and digs.
other newsworthy news: I added a "follow this blog" tab to the page. So, sign up...all the cool kids are doing it.
DISH recommends:
Cuisinart 4 cup rice cooker. I know, it's kind of an extravagance, but I like having a rice cooker, dagnabit! also nice that it has a warming feature so you don't make krispies...around 50 smackers. www.cutleryandmore.com
Blood orange teriyaki sauce:
juice of 2 blorange
2-3 tbs oyster sauce
couple healthy dashes soy
1-ish tbs sugar
combine all this glorious stuff in a bowl, and mix well, then reduce in a very hot pan until desired consistency achieved. try it, you won't regret.
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