Let's Dish With Linda Lou

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

Italian Sausage And Zucchini Hash

This is one of those recipes that work really well when its cold out. I poached Italian sausage in chicken stock so I could get a good head start on the cooking process. I poached them for around 30 minutes, then I took them out and browned the outside of the sausages for extra flavor (I saved the fat from the pan to cook my potatoes in) and set them aside while I got everything else ready.

When I make hash of any kind I choose the veggies that I think go best with that protein. I used red, yellow, orange bells peppers, 3 diced zucchinis, a Fresno pepper, onion, garlic, peeled, 1 inch diced potatoes,1/2 a package of frozen corn. and of course kosher salt and pepper. Now when I saute the veggies I start with the onions and garlic, and finish with the zucchini and last, the frozen corn.

For the potatoes I added 2 tablespoons of unsalted butter to the fat that I reserved from the sausages. When this melted I threw in the potatoes and 2 tablespoons of dried oregano, and some salt and pepper and let those cook through and get brown and crispy on all sides.

While this was happening I diced and sauteed all my veggies ( I also added 2 tablespoons of tomato paste so it melts in with the onion and garlic) in another large saute pan allowing them all to get nice and tender. I sliced my sausage on the bias and added them to the veggie mixture tossing them through while the veggies were still cooking on a low heat. At this point. I stir in the potatoes gently so they don’t loose their shape. That’s it, the hash is done.ImageImageImageImageImage

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Mexican, French Baguette, Pizzas

I bought 4 small baguette rolls and sliced them in half long ways. Then drizzled a little olive oil, sprinkled salt and pepper on them and toasted them off in the oven. I set them aside for a bit while I got the toppings ready. For that I bought 1 pound of ground pork. At this point I added my own mix of Mexican spices to 3 tablespoons of olive oil to toast them and bring out their flavor before adding one diced onion and 3 cloves of garlic. For my spices I used cumin, chili powder, cayenne pepper, oregano, coriander, and some kosher salt and pepper. You could easily use a taco seasoning mix as well. After the spices had toasted in the oil add the diced onion and minced garlic, saute until soft. Now add in the pork and cook until meat is nice and brown and has absorbed all of the spices with the garlic and onion. I added some enchilada sauce and fresh chopped cilantro, mixed that in with the meat mixture, put a lid on it to keep it warm, and let that sit to the side. In a bowl and made a raw salsa with diced tomatoes, red onion, cilantro, Fresno chili, fresh lime juice, salt, and pepper. I chilled the salsa in the frig until I was ready to use it. At this point I spooned on some enchilada sauce to each of the bread halves and added some Mexican shredded cheese blend on top of that and put them back into the oven to melt. When they came out I spooned on a healthy helping of the pork mixture and them topped that with the fresh salsa. This dish is easy and delicious and I promise you will love it.ImageImageImageImageImage

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