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Let's Dish With Linda Lou

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

The Hangry Bison

The Hangry Bison (7)

It was an unbelievable surprise when my daughter showed up at my job on Tuesday. It turns out, my co-workers knew she was coming. When I saw her face come through those doors my heart just filled up!

One of our long-time family traditions was to go out to dinner and a movie once a week. We are keeping that tradition going.

We’d eaten dinner earlier in the evening but had some time to kill before seeing a movie called The Upside. We headed over to the Winter Park Village in Winter Park we noticed just across from the Regal Cinema this place, The Hangry Bison. We decided to pop in to have a cocktail while passing a little time until the start of the movie.

We walked up to the bar and there we were greeted by this sweet bartender named Eileen. Melissa and I were curious and started asking questions like how long had they been open and what were they best known for. She talked about their hand-built burgers, fine bourbon, and craft beers.

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First, here’s a quick peek of The Hangry Bison.

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Here’s a look at their menu.

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Besides chatting it up with Eileen, who made us feel as though we’d know her forever, are the Jack Daniel’s Whiskey Churro Doughnuts. What?

Well, Melissa was glancing over the menu and noticed a dessert called Jack Daniel’s Whiskey Churro Doughnuts. Eileen told us they were out of this world, with that said, we definitely had to try them. Drizzled with dark chocolate, a Jack Daniel’s Whiskey Caramel, and a light sprinkling of powdered sugar these Jack Daniel’s Whiskey Churro Doughnuts are a roller coaster for your taste buds. Just look!

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For more information about The Hangry Bison, just visit their website at www.thehangrybison.com.

 

 

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Baked White Cheddar Mac & Cheese With Smoked Sausage

White Cheddar Mac & Cheese With Smoked Sausage (1)

White Cheddar Mac & Cheese With Smoked Sausage (2)

My friend Kim went on home for a week to visit her parents. I knew she’d be celebrating her birthday while she was gone so I thought I’d have something special waiting for her when she returned home. You know after traveling you’re always tired once you get home, no one really wants to cook. I thought, how about a Baked White Cheddar Mac & Cheese With Smoked Sausage waiting for her at home. All she’d have to do is to follow the reheating instructions that I attached to the pan. Happy Birthday, Kim!

You know, it’s just as easy to make two pans of Mac and Cheese as it is to make one. One for her family and one for ours. This recipe will yield two 9 x 9 pans of Baked White Cheddar Mac & Cheese With Smoked Sausage.

 

 

 

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White Cheddar Mac & Cheese With Smoked Sausage (1)

Equipment: 2 rimmed baking sheet pans, 2 6-quart stock pots, 1 large
sauté pan, 1- 4 quart saucepan, 2 disposable deep-sided 9 x 9 casserole pans.
Yields: 2 pans, 6-8 serving per pan
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes

Note: Ingredients (are doubled) for two 9 x 9 pans

Ingredients:
2 16-ounce boxes Barilla Cellentani, corkscrew shaped pasta (or elbow macaroni)
3 sticks unsalted butter, reserve 1 stick for topping, plus butter for greasing pans
1 cup all-purpose flour
2 quarts milk
6 cups of diced smoked sausage sliced and quartered, 3 cups for each pan
2 8-ounce packages, extra-sharp white cheddar, shredded
6-ounces grated Parmesan cheese, divided
1 tablespoon Kosher salt
1 1/2 teaspoons freshly cracked black pepper
1 teaspoon ground nutmeg
3 cups of Panko breadcrumbs
1/4 cup dried parsley flakes

Directions:
Preheat oven to 375-degrees F.
Butter each of the 9 x 9 disposable pans

Into each of the two (6-quart stockpot) pots of boiling salted water, add 1 box of Barilla Cellentani. Cook according to the directions on the package, 6-8 minutes. Drain well into separate colanders.

In the meantime, heat the milk in a 4-quart saucepan, but don’t boil it. In another (6- quart) stockpot melt 2 sticks of butter, add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add in the hot milk and cook until thickened and smooth. Do not rush this process, times may vary, about 7-10 minutes, the sauce will thicken. Off the heat add all the white cheddar, 3 ounces of grated Parmesan, 1 tablespoon Kosher salt, 1 1/2 teaspoons of black pepper, and freshly ground nutmeg. Stir to combine.

Divide the Bechamel sauce, equally into the each of the (6 quarts) stockpots. Divide, equally, the diced smoked sausage into each pot. Add one colander of the cooked, well-drained pasta into each pot. Stir to combine then transfer to the buttered disposable pans.

Breadcrumb Topping:
Melt the remaining 1 stick of butter into a large sauté pan, on low heat, add the Panko crumbs, stir until all the butter is absorbed.  Off the heat, add the remaining grated Parmesan cheese, and dried parsley flakes. Stir to combine. Divide evenly, then sprinkle the bread crumbs on evenly on top of each of the pans. Place each of the disposable pans onto a rimmed baking sheet pan.

Bake for 30-35 minutes, or until the sauce is bubbly and macaroni and topping are a beautiful golden brown.

Tip For Freezing:
Make sure the pan of Mac & Cheese is at room temperature before freezing.
To freeze (one of the pans), DO NOT Add the breadcrumb topping until ready to bake. Cover tightly with foil. Freeze up to 2 months. Remove from the freezer, remove the foil. Add the breadcrumb topping. Spray the dull side of a piece of foil with non-stick cooking spray. This will prevent the topping from sticking to the foil.  Cover the dish tightly with the pre-sprayed foil and bake frozen for 1 hour at 350-degrees F. Remove the foil and continue baking until the top is golden brown, time may vary slightly, around 5-7 minutes.

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