Smoked Sausages with Herb Egg Noodles [RECIPE]

Smoked Sausage with Herb Egg Noodles

Gather your family around the dinner table for a hot meal even when you’re tired with this simple meal of smoked sausage with herb egg noodles. (Photo by Jathan Fink, Jadeworks Entertainment)

Long, busy days don’t always make it easy to get dinner on the table. Sometimes you simply want to do something fast and easy to feed your family. Rather than pull through a drive through at a fast food restaurant, assemble this tasty, easy meal instead. Serve it with steamed vegetables or a crisp green salad for a complete meal.  Read more of this post

Stuffed Peppers [RECIPE]

Stuffed Peppers

Our grown-up stuffed peppers are a new spin on a family favorite. (Photo by Jathan Fink, Jadeworks Entertainment)

Growing up, both our mothers made stuffed peppers for dinner because it was an inexpensive and wholesome meal that stretched a few ingredients to feed our families. However, I prefer this grown-up version because it incorporates sweet red peppers, flavored chicken sausage instead of beef, and Near East’s toasted pine nut couscous mix which adds a bit of spice to the filling. This recipe is pretty forgiving though, so feel free to substitute whatever ground meat you may have on hand. You can also use rice like our moms did if couscous isn’t available.  Read more of this post

Oktoberfest Feast Packets

 

Oktoberfest Feast Packets

Get your German flavor fix with our quick and simple Oktoberfest Feast packets (Photo by Jathan Fink, Jadeworks Entertainment)

 
Heather and I both descend from German ancestors, at least on one side of the family. She also grew up in Cincinnati, where I also lived for 13 years, which is rife with German influence. There’s a reason Oktoberfest is so popular there, from the beer to the awesome food, which includes flavors found in this yummy recipe. Read more of this post

Sausage Gravy and Biscuits

Sausage Gravy and Biscuits

Our Sausage Gravy and Biscuits is a big, delicious breakfast guaranteed to satisfy a man-sized appetite.

Whenever we go out to eat for breakfast, whether it is to Cracker Barrel or an intimate mom and pop restaurant, Jathan loves a hearty meal of flaky biscuits smothered in sausage gravy. There’s just something warm and comforting about it. Growing up in the South, he dined on his share of this dish, but it wasn’t until we took a trip to Jackson Hole, Wyoming that I experienced the best version of this meal I’d ever had. The biscuits were huge, the gravy meaty, perfectly seasoned and amazingly delicious. So here is our spin on this classic breakfast that never fails to satisfy a man-sized appetite.

COOK: 15 minutes

INGREDIENTS

  • 1 pound ground sage-seasoned pork sausage
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half or milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 recipe Buttermilk Biscuits

DIRECTIONS

  1. Brown sausage in a large heavy skillet, stirring until it crumbles. Drain sausage on paper towels, reserving 1/2 cup drippings in skillet.
  2. Whisk flour into sausage drippings until smooth. Cook over medium-high heat, whisking constantly, about 3 minutes or until browned.
  3. Stir in sausage. Gradually add half-and-half, cook over medium heat, stirring constantly until thick and bubbly. Stir in salt and pepper. Serve gravy over split buttermilk biscuits.

YIELDS: 3 cups gravy, about 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Shrimp Jambalaya

Shrimp Jambalaya

Packed with veggies, meat and lots of spice, our Shrimp Jambalaya is a culinary trip to bayou country!

Growing up down South, I adored Cajun cuisine. When I visited New Orleans, I came to love restaurants like the Court of Two Sisters, Commander’s Palace and Broussard’s that serve up their take on traditional menu items like blackened fish, crawfish etouffee, bananas foster or pecan pie. Friends in NOLA also taught me how to prepare their own family’s recipes for gumbo, red beans and rice and more. It was all so good! When I moved to Cincinnati, I had to create these dishes myself and quickly introduced them to my new friends. Now I’m renowned for my Cajun cooking and am more often than not asked to prepare some of my trademark dishes whenever people come over. Until now, I’ve never revealed my secret recipes. But like good food, recipes are meant to be shared among friends. As with many Cajun dishes, my Shrimp Jambalaya is packed with veggies, assorted meats and lots of spice. So take a culinary trip to the bayou, treat your favorite folks to this awesome dish, and as we say in New Orleans, “Laissez les bon temps rouler!” (“Let the good times roll!”).

PREP: 20 minutes
COOK: 45 minutes

INGREDIENTS

FOR THE STOCK

  • 1/2 pound large shrimp in the shell
  • 1 small onion, chopped
  • 1 celery stalk, chopped
  • 1 cup dry white wine
  • 4 cups water

FOR THE JAMBALAYA

  • 1/2 pound spicy smoked sausage, sliced and quartered
  • 1 pound tasso (smoked ham), cut in 1/2-inch cubes
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1 large green bell pepper, chopped, seeds removed
  • 1 red bell pepper, cut in small diamonds
  • 1 15-ounce can diced tomatoes
  • 1 tablespoon Cajun spices
  • 2 bay leaves
  • 2 1/2 cups long grain white rice
  • 3 scallions, chopped

DIRECTIONS

  1. FOR THE STOCK: Peel and devein shrimp, set aside. Place shrimp heads, shells and tails in a pan with onion, celery, wine and 4 cups water. Bring to a boil and simmer for 20 minutes; strain.
  2. FOR THE JAMBALAYA: Heat oil in a large pan. Cook the sausage and tasso for 5 to 6 minutes; remove from pan. Add onion, celery and bell peppers to pan and cook until tender, about 7 minutes. Add tomatoes, Cajun spices and bay leaves; simmer for 15 minutes.
  3. Return sausages and ham to pan and add rice and stock. Bring to a boil; reduce heat. Cover and cook until liquid is absorbed.
  4. Stir in shrimp and chopped scallions. Cook uncovered for 4 minutes, stirring occasionally. Serve.

TIP: Although this dish is hearty enough to serve on its own, it is great with cornbread, sweet potatoes, a mess of greens and iced tea.

YIELDS: 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.