The lesson here will not be the recipe, since that's fairly simple - though I will include it. The lesson is how to plan a dish (or an entire menu) around one central ingredient, no matter what it is.
So I bought chicken sausage at Trader Joe's (I recommend, its good), specifically chicken, spinach, garlic and fontina cheese sausage. I could've just grilled it and then dropped it on a plate with some rice and frozen vegetables, but, if I did that, I wouldn't be me. So instead I put on some water to make penne and then I sauteed a can of diced Italian tomatoes, a can of tomato paste, some thyme and oregano and in a separate saute pan cooked fresh spinach in olive oil, garlic and white wine until it was gently wilted. Meanwhile the sausage was grilled (though the TJ's sausage is pre-cooked) until it was crispy on the outside and then I diced it up, added it to the tomato sauce and added in the spinach.
Last, I took the mix, topped the pasta and then tore up some fresh basil and grated some parmesan on top.
The point is that I looked at what the sausage was made of and then I created an extension of it for the dinner. Granted, I had no fontina cheese but parmesan worked just as well and is optional anyway. This is great trick - especially when you buy things like the sausage that are sort of pre-made.
Wednesday, May 25, 2011
Saturday, May 21, 2011
|Baja Surf: Mango, jalapeno-infused tequila, cilantro and lime. Spicy and sweet and wonderful. Available at the Westin Moana Surfrider.|
|Hula Grill's Ahi Poke tacos...served with avocado, Maui onion and wasabi aioli.|
|A breakfast at Eggs n' Things: Five-spice, seared ahi tuna steak, eggs sunnyside up, white rice with spicy pico de gallo. I ate it all and then we walked it off....for awhile.|
|Yet another yummy breakfast at Cream Pot: Makura (tuna) Benedict. So rice patties, an orange demi-glaze, avocado, eggs and slices of raw ahi. Accompanied by a spring salad mix. (I almost cried)|
|Please ignore me and focus on the plate. Still at Azure, this is the 4th course, the Hawaiian swordfish cooked in duck fat and surrounded by a port wine and kalamata olive sauce, as well as a tomato tartare. A symphony, I swear.|
|We were allowed to take a copy of the Azure tasting menu...please review it. And when you are in Hawaii, seek out these fishes, etc.|
Aloha - Melissa :)