Traditional Sausage with Fruit Toppings

Traditional Sausage with Fruit Toppings

I have been racking my brain for 6 weeks wondering what to…

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I have been racking my brain for 6 weeks wondering what to do for the Sausage Fest Recipe competition. I love sausage meat and it is one of the most common used ingredients on this blog. As I was thinking about sausage and talking to my food loving friends, it dawned on me that a “sausage” is in fact only a sausage when it is incased in intestine and phallically shaped. Everything else is just ground meat with spices…

Sausage, Apple and Dried Cranberry Dressing

Sausage, Apple and Dried Cranberry Dressing

For Christmas I got a micro-lens for my camera. I’ll be the…

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For Christmas I got a micro-lens for my camera. I’ll be the first to admit that I have no clue how to use my camera and I now with this new lens I seem to know less. I need to take a course but my other issue is that I need to have patience. When I cook something it’s so hard to have the patience to focus on lighting and angles when you have something delicious in front of you waiting to be eaten. Especially when I’m cooking a big dinner I usually end up with at least one dish with no final picture.

Venison Tenderloin with a Creamy Cranberry Gravy

Venison Tenderloin with a Creamy Cranberry Gravy

Venison tenderloin, the hunter’s delight. In Nova Scotia if you are hunting…

Venison tenderloin, the hunter’s delight. In Nova Scotia if you are hunting deer, then you will be hunting white-tail deer. If you are lucky enough to hunt one, it is the tenderloin that is most prized. While the rest of the meat will hang for a few days (if it’s cold enough) before it is butchered, I think that the tenderloin should be cooked right away. Any game meat that is wild, will taste different then it would if it is farmed. This is the effect of varying diet, and leaner meat. We prefer our tenderloin cooked slightly more then medium rare, but remember the longer it’s cooked the more chewy it will be.

Kale Mushroom and Sausage Lasagna

Kale Mushroom and Sausage Lasagna

I will be the first one to admit there are some things…

I will be the first one to admit there are some things I’m not great at cooking. Lasagna, I am afraid to say is one of those things. And although I am getting much much better, I still have some things I need to learn. This, Kale Mushroom and Sausage Lasagna, has been my best attempt yet!

Italian Sausage and Bread Stuffing

Italian Sausage and Bread Stuffing

This recipe is AMAZING! Epicurious.com gave it a blue ribbon award and…

This recipe is AMAZING! Epicurious.com gave it a blue ribbon award and I think it is my favorite stuffing recipe of all time. I got my sausages from a great place I have mentioned before called Sweet Williams, and they were phenomenal. I DID NOT stuff my stuffing in the bird (so technically I made dressing) but it is a lot of extra work and my family finds it “gross”. (Apparently eating the meat is not gross, but eating something cooked inside of it is?)

Grilled Pork Roast with Spicy & Sweet Andouille BBQ Sauce

Grilled Pork Roast with Spicy & Sweet Andouille BBQ Sauce

Remake of Grilled Pork Roast with Spicy Andouille BBQ Sauce Same steps…

Remake of Grilled Pork Roast with Spicy Andouille BBQ Sauce

Same steps but different ingredients for a sweet and spicy remake.

Grilled Pork Roast with Spicy & Sweet Andouille BBQ Sauce

Ingredients

  • 1 boneless pork loin
  • Spice Rub
  • Whole and Ground Cumin
  • Kosher Salt
  • Ancho Chili Powder
  • Ground Sumac
  • Aleppo Pepper
  • Kurdish Black Chili
  • Smoked Paprika
  • Cayenne Pepper
  • Andouille Sauce
  • Chopped sweet onions
  • Chopped Garlic
  • Chopped Jalapeno Pepper
  • Left over spice rub that wasn’t used on the pork
  • 2 chorizo sausage links, sliced
  • Canned Pineapple chunks, drained and juice removed
  • Can of tomato paste

Instructions

    For Pork
  1. Combine all ingredients for the spice rub, into a bowl and mix.
  2. Heat BBQ to medium-high and set up for indirect heating.
  3. Cover pork with spice rub and place on grill, on the side without the flames.
  4. For the Sauce
  5. Add onions and sautee until translucent, add garlic, and 3/4 of chopped jalapeno. Once softened, add leftover spice rub, let toast for a minute on the bottom of the pan before proceeding. Add sausage, and 1/2 of pineapple chunks and stir occasionally, until cooked. Add tomato paste and cook in pan without stirring to let caramelize. Stir to incorporate all ingredients, add remaining pineapple. Cook, adding reserved pineapple juice whenever the sauce gets too dry. Cook on low heat for 20 -30 min, stirring occasionally and adding pineapple juice as required. Add reserved jalapeno peppers before serving.
http://www.constantvessel.com/grilled-pork-roast-with-spicy-sweet-andouille-bbq-sauce/

When BBQing meat, always brine!!!

Warm Creamy Pasta Salad, with Squash Blossoms and Chorizo

Warm Creamy Pasta Salad, with Squash Blossoms and Chorizo

Hooray, it is the few precious weeks where squash blossoms are in…

Hooray, it is the few precious weeks where squash blossoms are in season at my local farmer’s market. Honestly, overall, squash & zucchini blossoms can be a bit overrated as they don’t add much flavour, but to me they are a sure sign of spring, and for me, start the cycle of summer food goodness.

At the beginning of the season, the blossoms are smaller then they will be next week and the week after. When they get larger I will stuff them with cheese and sausage and pan fry them. This pasta salad is was delicious and the flowers added a interesting effect.