spicy Italian sausage

Announcing The Grand Prize Winner Of The “2017 Baked Stuffed Pasta World Cup”

Grand Prize Winner At The 2017 "Baked Stuffed Pasta World Cup"

Grand Prize Winner: “Spicy Sausage-Stuffed Baked Pasta Shells In Creamy Tomato Sauce “

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Ok, ok, – just kidding.
Its only day 2 of 2017, and there is no 2017 “Baked Stuffed Pasta World Cup”, so I made it up 🙂
However, if there were such a thing as the “2017 Baked Stuffed Pasta World Cup”, I would like to believe that this dish would have won in the following categories:
“Taste”, “Presentation”, “Texture” and “Comfort Food” 🙂
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Bon Appétit ! Life is Good !
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Click here for Tomato Sauce Recipe on ChefsOpinion
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Grand Prize Winner At The 2017 “Baked Stuffed Pasta World Cup”

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: remove and discard casing from 5 ea spicy Italian sausages

: 8 oz 4 year old aged cheddar

: spread 2 cup tomato sauce and 1 cup heavy cream over bottom of a baking dish or cast iron pan, add some fresh basil

: grate half the cheese over the sauce

: cook 1 lb large pasta shells until pliable, about 4 minutes ) “al dente” would be way too soft), stuff with the spicy sausage

: arrange stuffed pasta on the sauce

: sprinkle with 4 oz fresh-grated parmigiano reggiano

: drizzle 1 cup of tomato sauce and 1 cup of heavy cream over the pasta and cheese

: top with the rest of the cheddar cheese

: cover with alu foil, bake at 350F for 45 minutes, until pasta is al dente and sausage is fully cooked

: remove alu foil

: sprinkle with 2 cup panko bread crumbs, broil at low heat until crumbs are crisp and golden

: Grand Prize Winner At The 2017 “Baked Stuffed Pasta World Cup”

: Grand Prize Winner At The 2017 “Baked Stuffed Pasta World Cup”

: Grand Prize Winner At The 2017 “Baked Stuffed Pasta World Cup”

: Grand Prize Winner At The 2017 “Baked Stuffed Pasta World Cup”

: Grand Prize Winner At The 2017 “Baked Stuffed Pasta World Cup”

: Grand Prize Winner: “Spicy Sausage-Stuffed Baked Pasta Shells In Creamy Tomato Sauce”

: Grand Prize Winner At The 2017 “Baked Stuffed Pasta World Cup”

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Movie Time – Pizza Roll Time

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Yesterday evening, looking forward to binge-watch the final four episodes of season one of “The Crown” on Netflix, I got settled into my favorite chair, with a bucket of peach iced tea on ice next to me and a dish of pizza-rolls in the oven.
Twenty minutes into the first episode, the rolls were ready. Another fifteen minutes of cool-down time and voilà , a large tray of great snacks, nurturing me for the rest of the evening through episode 10, until the end of season one.
Great evening, happy as a lark, tired, relaxed, full and content.
I probably gained five lbs, but, such is the price of indulgence 🙂
(To be repeated next year for season two of “The Crown”).
2.30 am – time to take Bella for a one-hour walk around the lake………..
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Bon Appétit ! Life is Good !
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More Pizza on ChefsOpinion
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Pizza Dough Recipe:

Ingredients :

A/P flour, 2 cups (plus more for kneading)
Water, 3/4 cup, warm
Active dry yeast, 1 envelope
Sugar, 1 teaspoon
Olive oil, 3 table spoon
Kosher salt,

Method :

Pour water into small bowl, mix in yeast. Let stand until yeast dissolves, about 5 minutes. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt. Add yeast mixture and 3 tablespoons oil, knead until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth. Dust with flour as you work the dough. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with moist towel. Let dough rise until doubled in volume.Punch down dough. Pull dough until desired thickness and shape is achieved. If this is too difficult, roll the dough with a rolling-pin. However, in my opinion, the pizza will turn out superior if the dough is pulled.

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Movie Time/Pizza Roll Time

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: italian parsley, 2 ea italian spicy sausage (skin removed), 15 ea cherry tomatoes, sriracha to taste

: stretch or roll the dough as thin as possible, sprinkle with corn meal

: sprinkle with chopped parsley and drizzle with sriracha to taste, sprinkle with 1/3 cup grated parmesan

: cut tomatoes in half, add into the center-line of the dough, season with kosher salt and granulated garlic to taste

: shred the sausages, add to tomatoes

: top generously with 1 cup shredded sharp cheddar and 1 cup shredded mozzarella

: drizzle with 1/3 cup EVO, roll into a tight roll

: brush generously with more EVO

: cut into 1,5 inch slices, arrange tight in a oiled baking dish

: sprinkle with 1/2 cup grated parmesan

: bake in a 375F oven until cooked through and a nice crust has formed, remove from heat, let cool down to room temperature, sprinkle with fresh basil leaves

: Movie Time/Pizza Roll Time

: Movie Time/Pizza Roll Time

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BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

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When I got up early today, the plan was to do some cleaning and shopping and otherwise just hang and enjoy a quiet Easter Sunday, having a couple of sandwiches and some fruit.
I opened the fridge with the sole intention to get two apples as breakfast and wait for lunch to have a sandwich or something else which does not require more than five minutes in the kitchen. Well, such was the plan – until I saw the spicy Italian sausage and figured that it would help me to a more enjoyable start of the day. The sausage was quickly joined by some eggs and – what the heck – cheese polenta.
Looking at the pictures now and remembering this tasty dish, I must say it was a wise decision to over-rule the two apple-breakfast and go with this beauty instead.
(Later on, there was a great lunch and even greater dinner; – so much for good intentions and not spending much time in the kitchen)
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Bon Appetit ! Life is Good !
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BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: bring water, garlic paste , kosher salt and cayenne pepper to a simmer (see recipe above)

: add cornmeal, simmer until corn meal is soft, about 40 minutes

: add grated cheese of your choice (I used Parmesano Reggiano), butter and heavy cream, check/adjust seasoning

: polenta

: meanwhile, poach eggs (see recipe above)

: score and saute spicy Italian Sausage

: when sausage is done, set aside, add scallions to the pan, saute one minute, remove to absorbent paper

: BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

: BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

: BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

: BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

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Faux Lasagna

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A good Lasagna is a wonderful dish. Ideally it is very flavorful and dripping with the goodness of rich ingredients. It is a sumptuous and satisfying dish that usually leaves nothing to be desired – unless you are looking for texture. After all, besides the crispy corners of the baked marvel, there is just one texture in lasagna – SOFT.
Now, while there is nothing wrong with soft, as a singular texture of a meal it can be a bit boring. So I decided to try something a bit different today for lunch and boy! was I happy I did.
Although not real meatballs (I used spicy Italian sausage) nor real lasagna (which by definition contains sheets of pasta) nor ricotta (I used cheddar instead), this dish knocked it out of the park and although I am a certified pasta lover, I would substitute this one for a real lasagna at any time, hands down 🙂
While the taste ranked with the best I ever had, the texture and taste of the potatoes was something else again and made this the very best “(Faux) Lasagna” I ever had 🙂
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Bon Appetit ! Life is Good !
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