Text 32604, 74 rader
Skriven 2015-11-01 20:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Hatch Chilies
=====================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Kubasa goes Cajun ...
 JW> Title: Cajun Stuffed Peppers

 DD> I can't get my head around kielbasa/smoked sausage in stuffed peppers.
 DD> Although andouille might be quite nice. And more authentically Cajun.
 DD> Not that anyone in Palm Beach would know the difference

I suspect that's because andouille sausage is not universally
available (it only hit Yellowknife stores last year along with
chorizo and a host of other ethnic/regional specialties) but
generic "Polish sausage" can be found everywhere.

Here's another recipe that doesn't look very Polish or Ukrainian
either! Or Italian for that matter. Who on earth would put cornmeal
in an omelette anyway?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sausage and Grits Frittata
 Categories: Sausage, Smoked, Chilies, Cheese, Corn
      Yield: 2 Servings
 
    3/4 c  Water
      3 tb Quick-cooking grits
    1/4 lb Smoked kielbasa, sliced
           Thin
    1/2 c  Finely chopped red bell
           Pepper
  1 1/2 tb Olive oil
      4 lg Eggs
      4    Scallions, sliced thin
    1/2 c  Finely grated sharp Cheddar
           Cayenne to taste
 
  In a small heavy saucepan bring the water to a boil, add the grits
  and salt to taste, and cook the grits, covered, over low heat,
  stirring occasionally, for 5 minutes, or until they are very
  thick. Spoon the grits onto a sheet of plastic wrap, using the
  plastic wrap form them into a 1/2-inch-thick rectangle, and chill
  them, wrapped in the plastic wrap, for 15 minutes. Cut the grits
  into 1/2-inch dice.
  
  In a 9-inch non-stick skillet cook the kielbasa and the bell
  pepper in 1 tablespoon of the oil over moderate heat, stirring,
  for 5 minutes. In a bowl whisk together the eggs, the scallions,
  the Cheddar, the cayenne, and salt to taste and stir in the
  kielbasa mixture and the diced grits, gently. In the skillet heat
  the remaining 1/2 tablespoon oil over moderate heat until it is
  hot but not smoking, pour in the egg mixture, and cook the
  frittata, without stirring, for 8 minutes, or until the edge is
  set but the center is still soft. If the skillet handle is
  plastic, wrap it in a double thickness of foil. Broil the frittata
  under a preheated broiler about 4 inches from the heat for 2 to 3
  minutes, or until it is golden, and let it cool in the skillet for
  5 minutes. Run a knife around the edge, slide the frittata onto a
  serving plate, and cut it into wedges. Serve the frittata warm or
  at room temperature.
  
  Recipe by: Gourmet  September 1992

  From: G Swindell
 
MMMMM

YK Jim


... You can Southernize any thing by serving it over grits.

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