Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

My Sausage And Potato Hash


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I have to tell you, whenever I make this dish, Steve gets very happy. It’s so comforting and so delicious he can’t get enough. This is why I’m making a double batch for this recipe. I do everything in my cast iron skillet so there’s really no clean up. For me, that’s always a plus. The other thing about this dish is, it’s really so versatile. You could use hot Italian sausage, or maybe a Chorizo. Really whatever you like. For this recipe I’m using a sweet Italian sausage. I also used a variety of those mini sweet bell peppers, but you could use a mix of peppers. For example, maybe a Poblano, or something a little spicier. The combination of ingredients are up to you. One thing I do for this recipe first is to make sure all my potatoes are diced and ready to go before starting this recipe.

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In a large cast iron skillet, I melt some unsalted butter. To the melted butter, I’ve added some dried oregano. Give the oregano a chance to bloom. I have here, some small different color potatoes that I got on sale. A red skin potato or Yukon gold would be fine. I diced them up into a 1 inch dice and tossed them into the butter. You want to make sure that the potatoes are in one layer in the pan. This way they will brown and not steam.  I stirred them around so they all would get coated in the butter. Then let them cook on med high heat and don’t stir them around.. Give them a chance to brown. This will take a few minutes to happen. Once they’ve gotten brown on one side, then stir them around a get all the sides nice and brown. This process may take anywhere from 15-20 minutes to happen. Once they are done, I remove them from the skillet, set them on a plate. A tip that I do to make all this go smoothly. is to be slicing and dicing all the veggies and getting those all prepped and ready while the potatoes are browning in the pan.

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While the potatoes are browning, I’m steaming the sausages in a half a cup of low sodium chicken broth. Make sure to put the sausages in a pan with a tight fitting lid, and the process will only take 5-7 minutes. I do this for two reasons. One is to par- cook the sausages, and the second is to release some of the fat from the sausages, because later I’m going to be using some butter in this recipe. By par- cooking them in the chicken broth will get rid of some of the fat early in the cooking process. In the pictures above, you can see what they look like after they’ve steamed in the chicken broth.  After all the sausages are done steaming, and potatoes have been taken out of the skillet, the sausages, then can go right into the skillet. You won’t have to add any fat to the pan. The last picture is what they look like after being browned off in the cast iron skillet. I set in a bowl until I”m ready to slice them. Remember they are still not cooked all the way through yet. I show you how to finish them off.

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Next up, are the veggies. I’ve already taken all the sausages out of the pan, so there is no need to add any oil or butter at this point. The pan is still set on med high so this part will go pretty fast.  I just toss in the diced onions first.  I sprinkle in some Kosher salt and black pepper.I saute the onions until they are translucent. Then I toss in the bell peppers and the minced garlic. I sauteed these veggies for about 5-10 minutes. Then I pour in some low sodium chicken broth to deglaze the pan. Next I let the broth and any liquid from the veggies reduce as I scrape all the goodness from the bottom of the pan. This will take a few minutes. While this is happening, I slice the up all the sausage.

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To the veggies I add in the sliced sausage and stir all the ingredients around. Now this is time where the sausage will finish cooking. Again still on med high, this takes around another 8-10 minutes, max. Last I add the cooked potatoes and just stir them to warm them through. Finally, I have some chopped fresh basil, and flat leaf Italian parsley. Off the heat I toss in the fresh herbs and stir through. This dish is so delicious and comforting, you’ll want seconds.

Yields:  4 servings
Prep time for this recipe:  Approx. 15 minutes ( this is for dicing the potatoes)
Cooking time: 45 mins.-1 hour
Ingredients:
2 packages of sweet Italian sausage cooked and sliced
1-28 ounce packages of small baby potatoes diced
3 tablespoons of unsalted butter (3 tablespoons for each package of diced potatoes)
1 pound package of mini sweet bell peppers sliced
2 med size sweet onions diced
3 garlic cloves minced
1 cup of low sodium chicken broth ( 1/2 a cup for the steaming, 1/2 a cup for the deglazing of the pan).
1 tablespoons of dried oregano
1 tablespoon of Kosher salt
1 teaspoon of black pepper
2 tablespoons of fresh chopped Italian flat leaf parsley
2 tablespoons of fresh chopped basil leaves

Directions:
First have all your potatoes diced. In a large cast iron skillet, melt 3 tablespoons of unsalted butter on med high heat. Add in 1 tablespoon of the dried oregano. Toss in half of the diced potatoes. Remember you want the potatoes to brown not steam so don’t overcrowd the pan. After the first batch is done, take them out, place them in a bowl.  Melt the other 3 tablespoons of butter, dried oregano, and start the second batch. While this is happening, get your sausages in a pan with a tight fitting lid,  While the potatoes are cooking and the sausages are steaming, I slice and dice all the veggies. Don’t forget to stir the potatoes every now and then. Once the potatoes are done, I remove them from the skillet, and add in the sausages to brown. You want to turn the sausages so they will brown on all sides. I’d say about 3 minutes on each side. Next pull the sausages out to be sliced. At this point add the veggies into the skillet starting with the onions. Season the onions with salt and pepper. Let the onions saute until translucent, then add the bell peppers and minced garlic. This will take another 5-7 minutes. While this is happening, be slicing the sausage. Once the veggies have softened, add in the the rest chicken broth, scraping up the bits from the bottom of the pan. Let this reduce with the liquids from the veggies.. This will take a few more minutes to happen. Now toss in the sliced sausage. Stir everything around  and let simmer for another 10 minutes until sausage is cooked through. Next add the cooked potatoes in, stirring the potatoes util they have warmed through. Finally, turn the heat off , and add in the fresh herbs. This sausage and potato hash has so much flavor, that it gives you “warn fuzzies” inside.

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12/13/14 Grand Opening of Jillycakes Orlando-Cupcakes


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When you think of cupcakes, what could be a better visual than this entrance. Step in to a whimsical world of sweet treats. The atmosphere at Jillycakes  will take you back to your childhood. The memories of all things sweet and colorful. Jillian’s cakes are nothing less awesome works of art, masterpieces. I met Jillian a couple of years ago while I was catering a party for a friend. She walked in with this cake, that was simply just amazing. There’s a picture of it on an earlier post under my “Lets Dish category. Anyway, her first store opened on 12/13/14, how cute is that for an opening date, in Winter Park. The shopping center is nestled in from of a lake and it’s beautiful landscaping and water fountains dress up every square foot. Let me give you a peek into Jillycakes, from the outside in.

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Steak Italiano With Roasted Potatoes


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This is a dish that I came up with in my early years of motherhood. I was always playing around in the kitchen with different ingredients and flavors. Using everything I learned from my mother and grandmother, helped me with having a grasp on important technique is when your cooking. Having learned those basic methods, helped me to come into my own style cooking. This #recipe is so easy, and flavorful, and really doesn’t take very long to make. Let me tell you how I did it. 2014-12-13 17.36.07 2014-12-13 17.44.18

First I started with the sauce for the steaks. In a food processor I added onion, garlic, carrots,can of diced tomatoes, dried parsley flakes,Kosher salt, and pepper. I processed the  ingredients for my Sofrito  until is was at the consistency of a salsa. I poured the sauce into a bowl and set it aside for a minute. Next the potatoes.

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I got some mini tri- color potatoes. On a sheet pan I cut the potatoes in half. I added some olive oil, oregano, Kosher salt, and black pepper. I tossed them with my hands so they all were coated with the oil and seasonings  Placed them in a 450 degree oven for 35-40 minutes until golden on the outside, and fork tender on the inside. After they come out of the oven I sprinkled some fresh chopped Italian flat leaf parsley. Now while the potatoes are roasting in the oven I working on the steaks on the stove top.

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So here I have 3-5 ounce top sirloin fillets. I’ve seasoned them with Kosher salt, black pepper, garlic powder, and a drizzle of canola oil that I’ve rubbed on both sides of the steaks  In a screaming hot cast iron skillet that’s been on the stove heating up, and using a pair of tongs, I place the steaks into the skillet. I have the skillet set on med high heat. You’ll hear that sound when something hits a very hot skillet, and that’s what you want to hear. Now I’m not cooking the steaks I’m just searing them on both sides to get a nice crust. This process only takes a couple of minutes on each side. When you see that brown seared color, take them out and set them aside for just a minute while you get the sauce ready.

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In the same skillet that you seared the steaks in, and the skillet now on med,  I add in canola oil, then some dried oregano, and tomato paste and let that bloom for a minute. Just let the tomato paste and oregano heat up an melt stirring the ingredients around for just a minute. This will bring out the essential oil in the spice and cook the tomato paste for just a minute. Once you’ve done this, add in some low sodium chicken broth and scrape all the bits from the steak off the bottom of the pan with a wooden spoon. Then I add in the Sofrito that I made, letting that bubble up for a few minutes. Stirring the sauce, and cook the sauce, giving the ingredients, a chance to soften and all the flavors marry. This takes around 5-7 minutes to happen. To the sauce, just nestle the steaks in, covering them with a little of the sauce. Let them simmer on med low- med (depending on how hot your stove works) turning the steaks every few minutes. This takes about 15-20 minutes or so depending on how you like your steaks cooked. For me it’s med rare. If you like your steaks more done then leave them simmering in the sauce for for maybe 30-35 minutes. The sauce finishes cooking the steaks. So you see, by the time the steaks are done simmering in that delicious sauce the potatoes will be just about ready to come out. The somewhat braising of the steaks in the sauce keeps the steaks tender and moist. That’s all there is to it. I think that once you try having a steak this way, you’ll definitely want to make this dish again.

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Preparation: 15 minutes
Cooking time: 40 minutes
Yields: 2-3 servings

Ingredients:
4 tablespoons of canola oil (2 tablespoons for the Sofrito
1 onion cut into chunks
2 large carrots cut into chucks
2 peeled garlic cloves
1 can of diced tomatoes (fire roasted if you can)
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 tablespoon of dried parsley flakes (really just for color)
3/4’s of a cup of low sodium chicken broth

   steak:
3 5 ounce steaks ( top sirloin fillets)
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1-1/2 teaspoons of garlic powder

Ingredients for potatoes:
1 bag of small size potatoes cut in half
1/4 cup of olive oil
2 tablespoons of Kosher salt
1-1/2 teaspoons of black pepper
2 tablespoons of fresh chopped Italian flat leaf parsley ( dried is fine)

Directions:
First prepare your Sofrito using a food processor. Then set your oven to 450 degrees. While the oven is heating up cut all the potatoes in half and oil, and season them, then placing them in 1 layer on a sheet pan. When oven is ready, place your potatoes in. While the potatoes are cooking heat up a cast iron skillet on med high and let it get really hot. When the skillet is ready, place you seasoned and oiled steaks into the pan. Sear the steaks on both sides, take them out and start on the sauce. Turn the skillet down to med then add the oil, oregano, and tomato paste to the pan. Let those bloom, then add the chicken broth. After a minute or two the broth will have reduced, and pour in the Sofrito. Let the Sofrito simmer on med for 5-7 minutes, and the flavors have married with the oregano and tomato paste. Now nestle in the steaks and let simmer on med ( med low if your stove runs hot). Let the steaks and sauce simmer together.Turn them every once and a while so both sides can get into the sauce. This should take about 15-20 minutes for med rare. This is about the time the potatoes will be coming out of the oven, and all you need to do is sprinkle them with a little fresh chopped Italian flat leaf parsley. To serve I let the steaks rest on a plate for 5 minutes or so. The sauce I set on warm on the stove until the steaks have rested. Then I thinly slice them drizzling more of the sauce over the top. Place some of those delicious roasted potatoes along side with a little crusty bread for dipping. You know there’s some extra sauce.

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Luma On Park


Looking for a great find with New American Cuisine. Luma on Park in Winter Park. Located at 290 South Park Ave. The avenue is filled with quaint shops and unique finds. Make sure to get a table outside, a glass of wine, and their Ahi Tuna Carpaccio off of their “small plates” That looks to me to be a recipe for a perfect afternoon.

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Let's Dish With Linda Lou

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