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madbakerI've been sporadically reading LJ, but I haven't been inspired to post. This may be due to working from home, where other time-wasters are more easily obtainable.
Yesterday was productive: the wife and I made a gallon of pesto (yum!) and I did a lot of other things around the house. I need to smoke bacon today.
Last week's Resolution Recipe, which we genuinely made last week but I never posted (see above): Thai Turkey Sausages. This was what Jean Guillaume and I made for our work day last week. That was also a good day - he'd had a hellish work week, so we sat at the top of our yard and drank beer for a while to decompress. Then we made this easy sausage, because the work days don't always have to be difficult or period. Heck, one of them might simply be a road trip down to Penzey's, followed by beer at the BBC...
3 lbs turkey meat (I used pre-ground from Golden Gate Meat)
1 Tbsp salt
1 tsp pepper
1/2 tsp crushed red pepper
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh mint
2 tsp minced garlic (we used... more)
2 tsp grated fresh ginger root
1 Tbsp fish sauce
1 tsp Thai green curry paste
juice and zest of 1 lime
(we added: paprika and saffron)
Combine everything and freeze for 30 minutes. Grind the seasoned mixture through the fine disk of a meat grinder and stuff into hog casings, forming 5-inch links. Poach for 3 minutes and then grill.
What worked: They were pretty good, and relatively easy. Different from our usual fare. The second grinding produced a nice, smooth sausage - not emulsified like a hot dog, but halfway in between that and a coarse-grind.
What didn't: The hot smoker wasn't a good choice - they needed 5 minutes on a very hot grill to crisp up rather than smoke flavor. This is the sort of thing that a gas grill would be perfect for. Next time I'll just throw them in the toaster oven.
Will I make it again? Maybe - there's nothing wrong with them, and we will happily eat the leftovers some time, but they aren't on my list of top recipes.
What I'm reading: F Lee Martinez, Monster
Yesterday was productive: the wife and I made a gallon of pesto (yum!) and I did a lot of other things around the house. I need to smoke bacon today.
Last week's Resolution Recipe, which we genuinely made last week but I never posted (see above): Thai Turkey Sausages. This was what Jean Guillaume and I made for our work day last week. That was also a good day - he'd had a hellish work week, so we sat at the top of our yard and drank beer for a while to decompress. Then we made this easy sausage, because the work days don't always have to be difficult or period. Heck, one of them might simply be a road trip down to Penzey's, followed by beer at the BBC...
3 lbs turkey meat (I used pre-ground from Golden Gate Meat)
1 Tbsp salt
1 tsp pepper
1/2 tsp crushed red pepper
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh mint
2 tsp minced garlic (we used... more)
2 tsp grated fresh ginger root
1 Tbsp fish sauce
1 tsp Thai green curry paste
juice and zest of 1 lime
(we added: paprika and saffron)
Combine everything and freeze for 30 minutes. Grind the seasoned mixture through the fine disk of a meat grinder and stuff into hog casings, forming 5-inch links. Poach for 3 minutes and then grill.
What worked: They were pretty good, and relatively easy. Different from our usual fare. The second grinding produced a nice, smooth sausage - not emulsified like a hot dog, but halfway in between that and a coarse-grind.
What didn't: The hot smoker wasn't a good choice - they needed 5 minutes on a very hot grill to crisp up rather than smoke flavor. This is the sort of thing that a gas grill would be perfect for. Next time I'll just throw them in the toaster oven.
Will I make it again? Maybe - there's nothing wrong with them, and we will happily eat the leftovers some time, but they aren't on my list of top recipes.
What I'm reading: F Lee Martinez, Monster
