Keilbasa

[Richter]

Something off the cuff:

slice it. Sear it. Remove.

Garlic, onion, hot peppers. Sautee with pork fat. Or fat. Oil, butter, whatever. Sautee untill soft and possibly caramalized.

Throw in: kale, rabe, mustard greens, spinach... Any bitter green or combination of. Add salt.   

Deglaze with wine. Let greens start to wilt.

Return keilbasa. Add a splash of cider vinegar.

When just about warmed through, add a pat of butter and toss to coat. 

[Richter]

My children love this stuff and I really don't but....

kabobs - sausage, onion, pineapple, peppers...

white bean soup with sausage, kale, onion..

I have also made this recipe before and it was really good!

http://southernfood.about.com/od/chilirecipes/r/bl90924j.htm

oooh....

I could prepare the kabobs in the broiler, then hit them with the torch.

[Dysfunctional Cunt]

My children love this stuff and I really don't but....

kabobs - sausage, onion, pineapple, peppers...

white bean soup with sausage, kale, onion..

I have also made this recipe before and it was really good!

http://southernfood.about.com/od/chilirecipes/r/bl90924j.htm

oooh....

I could prepare the kabobs in the broiler, then hit them with the torch.

That would work.  I texted my son, he says his favorite is sweet and sour kielbasa with the peppers and pineapple, onion, carrots, I add water chestnuts all in your favorite sweet and sour sauce over white rice!

[LMNO]

Something off the cuff:

slice it. Sear it. Remove.

Garlic, onion, hot peppers. Sautee with pork fat. Or fat. Oil, butter, whatever. Sautee untill soft and possibly caramalized.

Throw in: kale, rabe, mustard greens, spinach... Any bitter green or combination of. Add salt.   

Deglaze with wine. Let greens start to wilt.

Return keilbasa. Add a splash of cider vinegar.

When just about warmed through, add a pat of butter and toss to coat. 

I just realized I posted that while completely drunk.  I should write recipes on autopilot more.

[Richter]

Something off the cuff:

slice it. Sear it. Remove.

Garlic, onion, hot peppers. Sautee with pork fat. Or fat. Oil, butter, whatever. Sautee untill soft and possibly caramalized.

Throw in: kale, rabe, mustard greens, spinach... Any bitter green or combination of. Add salt.   

Deglaze with wine. Let greens start to wilt.

Return keilbasa. Add a splash of cider vinegar.

When just about warmed through, add a pat of butter and toss to coat. 

I just realized I posted that while completely drunk.  I should DRINK MOAR.

Fixt.

[LMNO]

My next recipe:


1) Drink gin.

2) Play with knives and fire.

3) ???

4) Profit!

[Richter]

That's a usual weekend for me.  You'll be happy with the results.

Compeltely unrelated, I'm buying stock in the companies that make band - aids and bactine.

[LMNO]

If I ever write a cookbook, it's going to be called, "Knives, Fire, and Whiskey: The Most Dangerous Art."

[Mesozoic Mister Nigel]

Leln!

[Jenne]

We usually get bushels of apples right around Kielbasa season here, so I often chop up a couple of different kinds and fry them up with the kielbasa in a pan and serve that with fried potatoes and onions or saurkraut.  I like chopping them up in a potato-rosemary-sage soup, too.

[LMNO]

You have apples?

Damn, I need to post my next recipe....


It's in my camera and everything.

[rong]

i was 23 (gasp) years old before i had turkey on thanksgiving (dad didn't like turkey).  instead, my mom would put a bunch of sauerkraut, keilbasa, potatoes, and onions in a slow cooker.  throw it on a plate, douse it in mustard, eat and repeat.  later on you will fart yourself into a thanksgiving coma that cannot be beat.

[Richter]

I want that.  It will make me a plauge to myself and everyone around me.

It appeals to my taste for old world food too, but I insist on a lump of soda bread with raisins to go with it.

[Jenne]

Brown mustard, hopefully, at that.  Brown mustard and sausage...mmmm...

[Jenne]

You have apples?

Damn, I need to post my next recipe....


It's in my camera and everything.

We decided to go next month.  The fires near that area, the weather and the crowds make it such that November's a better month to go and pick.  And we DO pick.  We actually end up with roughly 20# of apples all told...so I cook with them a lot during the fall and winter.