Cajun Sausage Pecan Dressing

Cajun Sausage Pecan Dressing

1 cup chopped Celery
3/4 - 1 cup chopped Onion
1/2 cup chopped Bell Pepper
1 stick butter
8 cups cornbread crumbled
5 cups toasted white bread or 3 cups bread crumbs
5 cups chicken broth heated
1 pound ground hot sausage (or mild if you prefer)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp (more or less to taste) Tony Cachere's or other Cajun spice blend
4 eggs slightly beaten
1 cup chopped pecans

In heavy skillet cook celery, onion, and bell pepper in butter until tender.

Place cornbread and cubes or crumbs in a large bowl. Add broth and vegetables, mixing well. Cook sausage until browned. Add to bread mixture, along with seasonings, eggs, and chopped pecans. Toss lightly to mix.

Bake uncovered at 325°F for 45 minutes. Or may be used to stuff an 18-20 pound turkey.

J. Jurado
(11/16/01)

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Potato and Green Bean Salad

Potato and Green Bean Salad

Vinaigrette
2 heaping soup spoons of grainy brown mustard
1 shallot, minced
red wine vinegar
olive oil
rosemary
thyme

Mix to taste and add:
3 lbs. new red potatoes, quartered and cooked
1-1/2 lbs. green beans, cooked crisp-tender
big scoop of walnuts, toasted and broken into small pieces
2/3 cup (?) crumbled bleu cheese

Next time I make this, I'll put in more bleu cheese but otherwise I was pretty happy with it.

Stephanie K.
(5/29/01)

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Breadstick Dip or Salad Dressing Recipes

Breadstick Dip or Salad Dressing Recipes

Not the typical recipe, but we like to stir a tablespoon or two of pesto (I make it) with a tablespoon or two of olive oil in a glass bowl, mince a fresh tomato and stir it in, then cover with Fini (gold, not silver) balsamic vinegar, grind some black pepper over, and let sit for a few hours for the tomato to marinate. Works well as a salad dressing too, but I dip
breadsticks in it.

Sylvia, not even 1% Italian, but I love the food!
(2/6/01)

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The best, imho, dipping for good bread is the best quality extra virgin olive oil you can afford. That's it. Just savor the delicious olive taste.

If you must have something more, any number of herbs can be steeped. You can make a pesto like topping -- process fresh basil, a clove or two of garlic, some ground pine nuts and put in a little jug with the olive oil.

Or forget the olive oil and make a Bagna Cauda:

Melt some clarified butter into which you have chopped a bit of anchovy and garlic and slowly simmered these. Serve this warm (in Italy, bagna cauda is served fondue style with lots of cubed bread, veggies, etc.).

You could also steep a few sprigs of rosemary, or some sage leaves, etc.

Carolyn
(2/7/01)

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I like good olive oil (about 4 T) with good balsamic vinegar (about 4 T). Add some crushed garlic to taste (probably 1-2 cloves and make sure it is really pulverised), a pinch of crushed rosemary, about a T finely grated strong cheese (parmesan, asiago, romano, etc). Grind a bit of black pepper over it, mix thoroughly, then let it sit for a little bit for the flavours to blend - maybe 30 minutes or so. It will separate, so mix it up again before serving.

Cherry
(2/7/01)

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Yummy. Balsamic vinegar and extra virgin olive oil with hot crusty bread to dip into it. Food of the gods.

Judy
(2/8/01)

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Couscous Salad with Dried Cranberries and Pecans

Couscous Salad with Dried Cranberries and Pecans

1 cup shelled pecans
1-1/2 cups couscous
1 cup dried cranberries
1/2 tsp turmeric
2 cups boiling water
1 cup thawed frozen peas
2 scallions, very thinly sliced
2 medium cucumbers, peeled, seeded and diced
1/4 cup shredded fresh basil

Lemon Dressing
Zest of 1 lemon
1/3 cup lemon juice
3 garlic cloves minced
1/2 tsp salt
Freshly ground black pepper
1/3 cup olive oil
Toast the pecans in a shallow pan in a preheated 350°F oven until very fragrant, about 7 minutes. Set aside to cool.

Place the couscous, cranberries, and turmeric in a large bowl. Pour in the boiling water, stir, then cover the bowl with a large plate or foil. Let sit for 10 minutes. Remove the cover, then fluff the couscous with a fork. Cover again and let sit 5 more minutes.

Stir in the pecans, peas, scallions, cucumbers and basil.

Combine the dressing ingredients in a jar with a tight fitting lid and shake vigorously. Pour onto the couscous mixture and stir to blend.

Let the salad sit at least 1 hour before serving to allow the flavors to blend. If longer than 1 hour, cover and chill, but then bring the salad to room temperature before serving. (Don't forget -- if you make the salad more than an hour before you intend to serve it, hold back on adding the cucumbers until serving time or thereabouts.)

Helen
(11/22/00)

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