Creamy Sausage Parmigiano

This is a dish I created out of boredom with whatever I could find around the house. This is something even the most amateur can cook. It is definitely a spicy dish that will test those of you that have heart burn. It settles well and is just hearty enough to leave you feeling filled and not too creamy to make you feel as if you've just eaten a Thanksgiving feast.

I would compare this dish to some what of an Italy meets Bourbon street. It contains several different flavors that are hidden with in the assortment of ingredients. Often a goulash such as this will end up with some what of a complex after taste. This won't upset your pallet. Take it for what it is. I am Texan who enjoys heat in my food but I also enjoy diverse flavors. I was careful to keep those separate. I hope you all enjoy and I look forward to some feedback and ideas on how we can perfect this dish.

Ingredients:
1 Pasilla Pepper [A mild pepper at best with great flavor ranking around 2,500 Scoville units. To learn more about this scale visit : Wikipedia’s Scoville Scale]
1/2 Medium White Onion [Remember that if white onions upset your stomach switch to red]
Peanut Oil [I'm sure Extra Virgin Olive Oil would go well also]
2 Cajun Flavored Andouille Sausages
1/4 Cup Vodka
3/4 Cup Milk
1 Package Parmesan Sauce Mix
1 Package of Small Cherry Heirloom / Wild Tomatoes [Look I will be honest, I've tried this dish several ways and just stick to cutting these guys in half and tossing them in, they have the best flavor]
1/2 Box of Rotini Pasta [Try it with something else and let me know how you like it]
Fresh Parmesan [Grate over the top at finish]

Cooking:
Start by dicing up your sausage and cooking them on a medium heat in peanut oil. Cook for about two minutes. Add the peppers and onions. Cook these until the onions start to caramelize. Next add the tomatoes and stir in gently for about two minutes. Next you are going to want to add your [Parmesan package + Vodka + Milk] Mixture. I recommend stirring this together before hand. Add and simmer, making sure to stir for about 5-10 minutes. Once desired consistency is met serve over the rotini or whatever pasta you have laying around. Grate fresh Parmesan over the dish and you are set!



Thoughts:
I have yet really to find a great drink to go with this dish. I was thinking a dryer white wine but remember there is vodka in the dish and it does have very distinctive flavors. Enjoy!

Huevos Rancheros - Something you wish made it's self for you every morning

Blogger: Cuisine Supreme - Create Post

This would be the first of many blogs to come. I'm going to tone down the Cuisine Supreme name by starting us off with some Huevos Rancheros. This is actually a fantastically easy dish to create. The only problem is the clean up but hey hopefully you have that special someone around or a roommate that has entered into an agreement stating "that whoever makes the food doesn't have to clean it up." There should be caveats of course, considering your roommate could suck at cooking... Luckily I’ve been able to avoid that. Anyways here it is no frills (I know, presentation points should be deducted considering I can't even wipe down the plate.)

Ingredients:
3 Eggs
1 Splash of milk
1 Slice of Velveeta Cheese (Optional)
1 Slice of Toast
3 Strips of Thick Cut Bacon


Salsa:
Into the blender goes...
Squeeze of Lime Juice [This is the single most important ingredient as far as I am concerned, it will help prolong the shelf life of your homemade salsa]
2 Tomatoes [Get whatever kind you like, I tend to lean towards the smaller ones as they have a bit more of an earthy flavor and more substance than juice]
1 Jalapeño [Remove the seeds and white inner lining if you enjoy the flavor but don't want to roast your taste buds off, If you like a smoked flavor throw it over the oven flame for a bit]
1 Pasilla Pepper [A poblano will work]
1/2 - 1/4 White Onion [Really just make a judgment call, you can use red onions if you think you will get heart burn, supposedly red onions aren't as tough on the stomach]
Handful of Cilantro [The stalk won't kill you]
2 Shots of Whisky [No seriously I can't believe you are still reading this]
Salt [Every salt is the same, I don't care what anyone tells you]
Pepper [Ccracked pepper tastes so much better, splurge and buy it, you will be happy]
No Garlic [This is my honest to god opinion, but Huevos Rancheros is for breakfast right? Well let’s not fool ourselves into thinking that it’s going to somehow avoid being detected in your breath for the rest of the day.]

Instructions: Look your blender will tear this up and honestly if you like that juicy salsa than this is your friend otherwise, be a champ and pulse it...