WOW! A Saturday off!
Woo Hoo - 'got to sleep in this morning and have a happy Saturday morning complete with local tomato juice, potatoes obrien, and hubby special biscuits and gravy. One more pot of Peruvian/Kona coffee blend to top it all off.
Sheldon, a horticulturist extraordinaire, stopped by to grab a half bag of pine needles from the back yard for a neighbor's azalea. I was a little embarassed for him to see the disheveled backyard and realized I could be spending a few hours out there to make next spring a little easier. I wish Poke and Stinging Nettle were cash crops, I'd be rolling in the money!
Alex' s breakfast special -
half pound of peeled and diced potato
one green or red bell pepper diced
one small onion diced
8-14 ounces sage sausage (or any other bulk sausage that you like)
6-8 biscuits already baked
ground cayenne pepper
salt and pepper to taste
1-2 ounces by weight of flour (1/4 cup?)
a pint of milk - any fat content you'd like
canola oil
In the cast iron skillet set on medium heat, slowly brown the potatoes, half the peppers and half of the onion in 2 tablespoons of canola oil. Season to taste, preferably at the beginning and then adjust at the end, but it takes a bit of practice to do this, so if you are making this at home, season at the end, but measure how much it took. Keep the heat lower than you think, because you'll need to keep them warm until ready for service.
In a non stick skillet, cook the crumbled sausage, and the remaining diced peppers and onions over medium low heat so there's no pink left in the sausage and the onions and peppers are soft and sweet. Drain any excess fat and throw away if desired. Don't pour it down the drain. Season sausage/peppers to taste, but be very careful if you bought the sausage so you don't accidentally oversalt. Mix the flour with 1/4 teaspoon of cayenne pepper and sprinkle over the hot sausage/pepper mixture. Stir well and then add 1 cup of milk. Bring to a simmer and adjust the thickness by adding more milk if necessary. Alex used the whole pint. Again, adjust seasoning if necessary!
To serve, make "MMMMM" sounds, then put a split biscuit on the plate, pile a spoonful of thoroughly brown and caramelized potatoes nearby and top the biscuit halves with spoonfuls of the chunky sausage gravy. Make more "MMMMM" noises and smack your lips a few times.
Sheldon, a horticulturist extraordinaire, stopped by to grab a half bag of pine needles from the back yard for a neighbor's azalea. I was a little embarassed for him to see the disheveled backyard and realized I could be spending a few hours out there to make next spring a little easier. I wish Poke and Stinging Nettle were cash crops, I'd be rolling in the money!
Alex' s breakfast special -
half pound of peeled and diced potato
one green or red bell pepper diced
one small onion diced
8-14 ounces sage sausage (or any other bulk sausage that you like)
6-8 biscuits already baked
ground cayenne pepper
salt and pepper to taste
1-2 ounces by weight of flour (1/4 cup?)
a pint of milk - any fat content you'd like
canola oil
In the cast iron skillet set on medium heat, slowly brown the potatoes, half the peppers and half of the onion in 2 tablespoons of canola oil. Season to taste, preferably at the beginning and then adjust at the end, but it takes a bit of practice to do this, so if you are making this at home, season at the end, but measure how much it took. Keep the heat lower than you think, because you'll need to keep them warm until ready for service.
In a non stick skillet, cook the crumbled sausage, and the remaining diced peppers and onions over medium low heat so there's no pink left in the sausage and the onions and peppers are soft and sweet. Drain any excess fat and throw away if desired. Don't pour it down the drain. Season sausage/peppers to taste, but be very careful if you bought the sausage so you don't accidentally oversalt. Mix the flour with 1/4 teaspoon of cayenne pepper and sprinkle over the hot sausage/pepper mixture. Stir well and then add 1 cup of milk. Bring to a simmer and adjust the thickness by adding more milk if necessary. Alex used the whole pint. Again, adjust seasoning if necessary!
To serve, make "MMMMM" sounds, then put a split biscuit on the plate, pile a spoonful of thoroughly brown and caramelized potatoes nearby and top the biscuit halves with spoonfuls of the chunky sausage gravy. Make more "MMMMM" noises and smack your lips a few times.
posted by The Barefoot Baker at
12:24 PM
Links to this post:
Create a Link
<< Home