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Let's Dish With Linda Lou

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

Hardwood Smoked Grilled Turkey Sausage And Asparagus Frittata

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My Hardwood Grilled Turkey Sausage And Asparagus Frittata is a great way to serve breakfast. A frittata is basically a quiche without the crust so you can really have it for brunch, lunch, or even dinner. Steve loves his smoked sausage so I wanted to make a frittata using it and I love asparagus. I know I’m going to need the mild flavor of onion so chives have to be included and for sweetness, a red bell pepper. Oh yeah, cheese, lots of cheese too! Let’s get started.

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Chives (2)

Chives (2)

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Prep Time: 10 minutes
Cook Time: 45 to 50 minutes
Total Time: 1 hour
Yields 6 to 8 servings
Equipment: oven-safe 12-inch non-stick sauté pan, indoor grill pan, 3-quart saucepot, large mixing bowl

Ingredients:
1 package (14-ounces) Jennie-O Hardwood Smoked Turkey Sausage, grilled and sliced on the bias
1 tablespoon olive oil
1 red bell pepper, diced
1 pound of asparagus, blanched, cut on the bias around 1 1/2-inches in length
1 1/2 cups of Kraft parmesan cheese, finely shredded, reserve 1/2 cup for the top
12 large eggs, cage-free, room temperature
1 cup half-and-half
2 tablespoons of chives
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper

Directions:
Start with a saucepot of boiling salted water (2 tablespoons per 6 cups of water). Snap off, the bottom third “woody/fibrous ends” of each spear, before cooking, they are inedible. Add the asparagus to the boiling water, boil for 3-4 minutes. Using a pair of tongs, immediately transfer the asparagus using an ice bath as seen above. This will shock the asparagus and stops the cooking process, also sets the color to a vibrant green. Next, slice on the bias the spears up into pieces 1 1/2-inches in length. Transfer the pieces to a bowl and set aside.

While the asparagus is blanching, dice the red pepper, mince the chives and set aside.

Note: Turn on the vent fan.
Preheat an indoor grill pan on medium heat, using a rubber brush and Canola oil, brush the grill pan so the sausage doesn’t stick. The smoked sausage is fully cooked you just want to achieve those beautiful grill marks on the outside. Grill for 3-4 minutes per side, times may vary slightly.

Remove and transfer the sausage to a cutting board. Slice on the bias 1 1/2-inches in width. Place into a bowl and set aside. In a preheated sauté pan on medium heat add olive oil and diced red peppers. Season with Kosher salt and fresh ground black pepper to taste cook for 2 to 3 minutes until soft. Next, add the sliced smoked turkey sausage stir and continue cooking.

Preheat the oven to 350-degrees F.

In a large mixing bowl whisk the eggs, half-and-half, Kosher salt, and black pepper. Add the asparagus, chives, and Parmesan cheese, stir to combine.

Pan still on medium heat, pour the egg mixture over the the the smoked sausage and peppers. Tilt the pan to make sure the eggs settle evenly over all the ingredients. Cook for 1 to 2 minutes or until you see the eggs at the edges begin to set.

Transfer the pan to the oven and bake until the eggs are set about 25-30 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes. If the eggs are set, pull the frittata out of the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.

Let cool in the pan for about 10 minutes, then take your spatula run it around the edges to make sure the frittata has loosened from the sides, it should slide right out.

Slice into wedges and serve.

If you choose to serve a frittata for lunch or dinner, a great way to serve this dish with a simple arugula salad dressed with a lemon vinaigrette. I posted a link to my favorite vinaigrettes at the bottom of this post. You can put anything you like inside your Frittata. Try making a frittata with your favorite ingredients.

FYI: For every six eggs, use 1/4 cup of half-and-half, 1 cup of cheese, 2 cups total of vegetables and/or meat.

Homemade Vinaigrette Recipes- Lemon, Balsamic, And Cilantro Lime

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Beef And Broccoli Stir-Fry

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Asain cuisine is known for its perfect balance of flavors. Incorporated are salty, sweet, hot, and bitter (or sour) ingredients performing together like a musical symphony.

The key to cooking any type of Asain cuisine is to have all your ingredients ready and all the prep work made in advance. Once the cooking starts everything moves really fast.

This is my Beef and Broccoli Stir-Fry.

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Tamari

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Sesame Oil

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Shaoxing Rice Wine

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Jasmine Rice (2)

Basmati Rice (1)

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Cilantro

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Limes

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Garlic

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Peanut Oil

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Cornstarch

Wok

Beef And Broccoli Stir-Fry

 

 

 

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4 servings
Equipment: 6-quart saucepot, 3-quart saucepot, 1 large mixing bowl, 1 medium-size mixing bowl, 1 small mixing bowl, Wok, chef’s knife, 1 gallon-size resealable plastic bag

Note: For best results, marinate the flank steak the day before.

Ingredients For the Marinade:
1/4 cup of soy sauce, low sodium
1/4 cup of red wine vinegar
1/2 cup of vegetable oil
3 tablespoons of honey
4 garlic cloves, minced
2 tablespoons of fresh ginger, minced

Directions For Marinating Flank Steak:
Place into the refrigerator for a minimum of 8 hours to overnight. When ready to use discard the liquid transfer to the freezer to get hard but not frozen. Transfer to a cutting board and slice super thin.

Ingredients:
1 1/2 pounds of flank steak, marinated and thinly sliced
2 tablespoons of peanut oil (substitute Canola or vegetable oil)
1/2 cup of green onions, 1/4 cup green tops sliced on the bias, and 1/4 cup of sliced white parts
1 red bell pepper, julienned
1 red onion, thinly sliced in half-moons
1 Fresno chili, seeded and minced
1-inch piece of fresh ginger, peeled and minced
1 clove of garlic, minced
1 teaspoon of Kosher salt
1/4 teaspoon of fresh ground black pepper
2 cups of frozen broccoli florets, thawed, room temperature
1 tablespoon of Shaoxing rice wine (substitute a dry Sherry)
1 tablespoon of Tamari
3 tablespoons of soy sauce, low sodium
2 teaspoons of sesame oil
1 tablespoon of light brown sugar
1/4 cup (4 tablespoons) of cornstarch (reserve 1 tablespoon to thicken the sauce)
1/4 cup of beef stock, unsalted, plus an additional 2 tablespoons, chilled

Ingredients For Cilantro Lime Rice:
1 1/2 cups of Basmati long-grain white rice, uncooked
2 tablespoons of olive oil
1 clove of garlic minced
2 1/4 cups of unsalted chicken broth
1 teaspoon of Kosher salt
3 limes, 1 zested, 1 juiced, 1 cut into wedges
1 cup of lightly packed chopped cilantro, leaves and tender stems, extra leaves for garnish

Directions For Cilantro Lime Rice:
In a saucepot over medium heat bring the chicken broth up to a slow boil. Add 1 teaspoon of Kosher salt and the zest of a 1 lime.

In another large saucepot heat the olive oil over medium-high heat. Add the raw rice and stir to coat with the oil. Cook, stirring occasionally until the rice has started to brown. Add 1 clove of minced garlic and cook for 1 minute more.

Pour the hot flavored chicken broth over the rice. Bring to a rolling boil, then cover (with foil first then secure the lid on top as seen in the above picture). Lower the heat to low to maintain a very low simmer.

Cook undisturbed for 18 to 20 minutes. Remove from heat and let sit still covered for another 10 minutes. Fluff with a fork.

Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro. Set aside.

Directions:
Note: Place the beef in the freezer for about 30 minutes before slicing. Having the meat is somewhat hard makes slicing the beef very thin will be much easier.

In the meantime start by prepping all the vegetables for the dish set onto a large plate including the thawed broccoli florets. In a medium-size mixing bowl add Shaoxing rice wine, soy sauce, 1/4 cup beef stock, Tamari, and light brown sugar, stir to combine. In another small mixing bowl add 1 tablespoon of cornstarch with 2 tablespoons of beef stock, whisk until it becomes smooth and paste-like.

Take the meat out of the freezer and slice the sirloin(s) into very thin slices, transfer to a large mixing bowl. Add 3 tablespoons of cornstarch, Kosher salt, and fresh ground black pepper, toss until all the slices of beef are coated. Set aside.

Preheat a wok over medium-high heat, add the peanut oil and swirl it around the wok. The wok should be just starting to smoke. Add the minced garlic, Fresno chili, and ginger, cook for 30 seconds. Immediately add the slices of beef spreading them out into a single layer, don’t overcrowd. If needed, do this step in batches transferring the seared beef to a plate until the next batch is finished. Allow the sliced beef to sear, do not stir allowing the meat to brown. Once the meat starts to caramelize on one side, 3 to 4 minutes, using a pair of tongs, turn the slices over and brown another 3 to 4 minutes.

Add all the seared meat back into the wok.

Add the julienned bell pepper, sliced green onions (the white parts) and sliced red onion, frequently stirring, cook for 1 to 2 minutes.

Next, pour the Shaoxing rice wine mixture into the wok, stir to combine; cook for 30 seconds. Add the cornstarch *slurry and bring to a boil, cook for 1 more minute, or until sauce just starts to thicken. Finish by adding the broccoli florets, toss to warm through.

Remove the wok from the heat. Add sesame oil and toss.

To serve, ladle a generous helping of my Cilantro Lime Rice in the bottom of a porcelain serving bowl. Top with my Beef And Broccoli Stir-Fry. Garnish with sliced green onions (the green tops) and lemon wedges.

Serve hot.

*Cornstarch slurry: A cornstarch slurry is a mixture of cold liquid with cornstarch. It’s used as a thickening agent and is particularly common in Asain dishes.

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