Steve Kroll
Wine Guy
I stopped at a nearby butcher shop over lunch today and they had some beautiful lamb merguez sausages, so we'll have those, along with sauteed spinach finished with harissa oil.
Oops, this was what I ate last night. That's what losing power does--it is confusing! Don't know if I'm cooking tonight or not! Might just have a salad with the rest of the pot roast...Right before the power went out for 14 hours, I took the leftover yankee pot roast and made a lovely stew. I started by dicing the leftover bake potatoes, panfried those with diced carrot in 2 T of goose fat, added edamame (could use peas), the pureed 'gravy' to which I added 2 tsp of sour cream, a couple of cubes of beef stock from the freezer, some more red wine, and diced up leftover roast. I served it on top of a slice of homemade bread, topped with some grated fresh horseradish, lemon zest, and thyme leaves, S&P.
YUM!! My local grocery store makes the best in-house sausages and they just started making lamb merguez about a month ago. Had never heard of them before so picked up a pack - and now we're hooked!!I stopped at a nearby butcher shop over lunch today and they had some beautiful lamb merguez sausages, so we'll have those, along with sauteed spinach finished with harissa oil.
We're having sausage and shrimp Jambalaya tonight.
We're having sausage and shrimp Jambalaya tonight.
I'll be grilling some shrimp and scallops on the Weber in a couple of minutes, and having a spinach salad on the side. The coals are about ready so better tend to it.