My 15 2016
Tonight’s supper was moved inside due to cold weather! It
didn’t frost but I am sure it will tonight; I have my tomato plants covered.
Yesterday I mixed a pound of fresh sausage with a tablespoon
of Penzey’s Italian sausage seasoning to sit in the fridge overnight. At noon
today I made up 3 patties and back in the fridge.
I had some Cape Treasures balsamic vinegar infused with Rooibos
and Honey that my wife’s cousin had brought me from South Africa. I had no idea
what Rooibos was so looked it up. It’s of the legume family and used a lot to
make tea in South Africa. I used it to make a dressing for our grilled Romaine.
I used ¼ cup of the vinegar, ¼ cup of olive oil, a clove of garlic diced small
and a little salt. It turned out delicious.
I did the sausage burgers in my CI skillet; I added some
crushed red pepper to my patty. I was doing some Alexia brand rosemary and sea
salt frozen fries in a 400 deg. oven and had set my CI griddle in to heat up.
I kept track of the sausage temps with my Thermopen since
they were thick. When they were done I topped
with a slice of provolone cheese; covered with a lid and set off the burner. I
pulled the griddle out and set on the burner and grilled the Romine lettuce
about 3 minutes. I toasted English muffins for our buns.
Our daughter in law and grandson was at her parents so our
son came and ate with us. We both had Maille Dijon mustard and onion on our
sandwich the wife had mustard and dill pickle on hers. We all thought the
sausage burgers were good. The son did not want his Romaine grill and had other
dressing. The wife and me loved the balsamic dressing .
Cooking the sausage
Provolone added
Romaine on the griddle
My salad
My supper
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