I was recently sent a jar of SchoolHouse Kitchen Horseradish Dill Mustard to play with and share on Foodzie.com. The task at hand was to create some food, blog about it and then stuff my face (well, that’s my addition). The mustard was so delicious that I OCD’s it and made three things. Here is one of them. Expect two more mustard-loving posts…
Mofongo. The word alone sounds like something you yell at another person in the height of passionate anger or passionate lub makin. Either way, I want to use it more often. But in real real life? It’s actually fried mashed plantains with garlic aioli, pork bits and fresh cilantro. And let me let you know…
Read more…
Not sure what gave me the hankers but I had a taste for lasagna and brussels sprouts so I thought I’d add sausage and egg to make a rich, warm winter meal for my fat ass.
And it’s real easy. Buy 1.5 lb of quality Italian sausage meat. Get some quality lasagna pasta, I used egg. It’s so worth buying good pasta so try it ya cheap bastard. Also, don’t scrimp on the chez. Get 16 oz of good, wet mozz. I pre-cook my lasagna ingredients so I know what to expect when I pop er in the oven: when the cheese is melted, and it’s hot in the middle, we know we can put it in our mouths. Serves 6 fatties.
Layer up:
1. lil olive oil on the bottom of the pan
2. half cooked lasagna noodles
3. ricotta cheese
4. almost completely cooked sausage with extra red pepper flakes, sauteed with onions and garlic
5. more noodles
6. thick cut mozz
7. sliced brussels sprouts
8. repeat 2-6
9. bit more torn cheese on top
10. drizzle with olive oil
Bake at 350 uncovered for 20/30 minutes or until it’s hot in the center and the mozz is melted. When done, let it rest for at least 10 minutes. During this time, fry an egg for each person eating.
Slice a hunk, top with an egg, crank a generous amount of black pepper and freshly grated parmesan cheese, and waa laa, biz bam boom, derish.
And not in a gross, “I’m not eating that” kinda way, but in a “Whoa, this MUST be tomato season” kinda way.
And instead of getting my rocks off about heirloom tomatoes, I thought I would go straight China-import pesticidal, bright reds. Psyche. But really, I did start with some nice looking Sweet Cherry Tomatoes on the vine – you know the kind I’m talking about. They come in a flat plastic container of like 12 or 15. You should do this, it’s a beautiful thing.
Olive Oil Poached Sweet Tomatoes with Garlic
Keeping them on the vine, simply place the tomatoes in a heavy baking dish that fits them all snugly-like. I used an enameled cast iron which worked pretty well, you can also use a glass one which is all kinds of pretty. Shove barely wrapped garlic cloves all up in the cracks and pour in enough olive oil to cover. Using a brush, coat the tomatoes and garlic so its all oiled well, season with salt and pepper. Pop er in a 400 degree oven for 30 minutes-ish or until the tomato skin starts to split but before they completely turn to mush. Bake for less if you want them more firm – up to you. Once or twice while cooking, use a brush to re-coat the veg with the oil.
Now dip!
Alts: add fresh herbals like thyme or basil or the sticky icky.
Serve with crusty bread for dipping and for mashing the juicy (and very hot) tomatoes and soft-as-shit garlic into.
Left overs? We are going to turn it into a lo-fi pasta sauce. Stay tuned bizzes…
Remember when I wrote that I was part of a canning club where 8ish of us exchanged scrumptious homemade canned treats across the country? Well I meant “they” cause my fat lazy ass has yet to send anything. Butt I still get the delicioso. I’m a bad person. But a bad person with her own ass jar of pickled watermellon rind, so wamp wamp on that mother funker.
I don’t know how she did it but this canning chick managed to turn the inedible into the sexable cause this shmack is getting the one two treatment right heya. (<–I don’t know what that’s supposed to mean.)
Gloopy and spiced is the name of this game. I don’t know the recipe but I did some googling for you and these peoples are offering the right yums.
Pickle Girl – She’s got the power to pickle.
Tatted dude working his melon, foreals.
Who wants pork with it? (duh)
and obviously, MARTHA!!!
Oh, and Dear Canning Club, Please don’t hate me. I PROMISE to be a better person and share. Just keep my treats coming, mkay?
RT @wagsissticks: Alrighty @gomeatyourself time to bring our A game. #gonnawin #cameraloveswags
© 2010 Go Meat Yourself. powered by 
Powered by WordPress | ZillaPress : An Awesem design by Orman
