Monday, July 02, 2012

A recipe that sounds fancier than it is:

Country Sausage with red onions, chiles, and sun-dried tomatoes on couscous with minced basil and lemon juice.

Ooo-la-la, Mr. Fancy Pantsy

Seriously folks, the hardest part of this is having the patience to brown up the sausage.  Also if you've never heard of or experimented with couscous before it's a grain primarily used in dishes from around the Mediterranean.  It's easier and faster to make than rice and in some ways I prefer it because I get bored with all the damn rice I eat.  Here's the directions for couscous -  1cup water.  boil.  add 1 cup couscous, stir, cover, remove from heat, check in five minutes.  Hell, I was lazy and just nuked a mug of water and added couscous and covered and it worked.

Saucisse avec des oignons, de piments, et tomates séchées au soleil:  (ain't everything fancier in French?)

1/2 lb Country Sausage - browned and drained

1/2 red onion - chopped
2 tablespoons minced sun-dried tomatoes
2 tablespoons dried chile flakes (or less if you are scared)
Salt & pepper to taste
1 small can chopped mushrooms (optional) - reserve juice for couscous

1cup couscous - plain
The juice from the canned mushrooms and add water to make a cup
1 lemon 
1 teaspoon of basil (I used dried)

1.  Cook sausage till it's done.  How do you know it's done?  If someone gave it to you, would you eat it?  No?  It ain't done.  Break it up as you stir, to normal human bite size-ish pieces.
2.  Put cooked sausage on some paper towels on a plate, get rid of excess fat and grease.
3.  Return pan to heat, saute the onion, chile flakes, mushrooms, and sun-dried tomatoes.
4.  After a few minutes, return the drained sausage (tee hee hee) to the pan.  Cook for a couple of minutes.
5.  Boil water for couscous.  Add couscous to boiling water.  Remove from heat and cover.  Wait five minutes.
6.  Fluff couscous with fork, add basil and juice from a lemon.

Cook and prep time is roughly 30 minutes.

Hope all of you are well and not sweating to death.


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