prep time: 30 minutes      cook time: 30 minutes       total time: 1 hour       makes 4 sticky-rice-chinese-sausage-8servings

ingredients
2 cups uncooked sticky rice (aka sweet rice or glutinous rice)
1 T oyster sauce
2 T soy sauce
1/4 tsp sesame oil
1/4 c chicken stock
1/2 tsp salt
2 T oil
1/4 c dried shrimp, soaked overnight
1 medium onion, finely diced
5 dried shiitake mushrooms, soaked in warm water until softened and diced
3 links chinese sausage, cut into small discs
1 tsp shaoxing wine
pepper, to taste
4 scallions, chopped

directions

  1. cook the sticky rice according to the directions on the package and set aside to cool (normally cooked in the rice cooker). when in doubt, use less water to ensure you don’t come out with mushy, overcooked rice. in this case, undercooked is better than overcooked, because you will cook the rice again when stir-frying in the wok.
  2. combine the oyster sauce, soy sauce, sesame oil, chicken stock, and salt in a small bowl and set aside.
  3. heat the oil in a wok over medium heat. add the shrimp and stir-fry for 30 seconds to bring out the flavor.
  4. next add the onion, mushrooms, and chinese sausage, and stir-fry for another minute, taking care not to burn the onion. add the shaoxing wine and stir-fry for another 2 minutes. use a couple of spoonfuls of set aside sauce to flavor everything.
  5.  add all of the cooked sticky rice to the wok and break it up as much as possible. spoon half of the sauce mixture over the rice (it helps to add the sauce over any clumps of rice to help break them up).
  6. mix well, using a scooping motion to ensure the rice doesn’t stick to the bottom of the wok. add the rest of the sauce and stir-fry until the rice is uniform in color.
  7. season with pepper to taste and mix in about half of the scallions. you can serve it as is or if you want to get fancy, you can pack the rice into a nice round bowl rinsed in warm water and turn it over on a plate. sprinkle the rest of the scallions over the rice.

**note to self – look at the notes below on how much water to add to rice cooker

source
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shrimp boil

July 20, 2017

prep time: 30 minutes      cook time: 1 hour       total time: 1.5 hours      yields 6-8 servingsr18luumt9anhfwu8d8l6_boil320120of201

personal notes

  • double the recipe for 18 people (13 adults, 5 kids)
  • marinate potatoes for at least 1-2 hours
  • collect large trash bags and newspaper to cover the tables for easy clean-up
  • use your fingers to eat the finished product, so dishes and silverware don’t have to be used

ingredients
water
2 lemons (can slice some extra to be used when serving)
3 bay leaves
2 tsp salt
1/4 c crab boil seasoning (recommended: old bay seasoning)
1/2 bunch thyme, tied together (i just used dried thyme and it worked fine)
1 onion, sliced
red pepper flakes, add to desired spiciness
1 head of garlic, halved
1 lb 5 oz red new potatoes, cut in eighths
4 ears of corn, cut in thirds
1 lb smoked sausage (andouille or kielbasa) cut into 1-inch pieces
2 lbs jumbo shrimp (with heads and tails)
kosher salt

directions

  1. fill a huge stockpot, 1/3 of the way, with water. keep in mind that when you add the solid ingredients, the water level will rise, so don’t fill the pot up more than halfway.
  2. squeeze the lemons into the water.
  3. add the bay leaves, salt, old bay seasoning, thyme, onions, red pepper flakes, and garlic.
  4. throw the potatoes into the water to marinate for at least an hour or two: the longer you let the potatoes marinate, the more tasty the potatoes will be.
  5. bring the broth to a boil over medium-high heat and simmer the potatoes for 20 minutes.
  6. you want a very aromatic broth with plenty of salt and spices. taste it every so often: don’t be afraid to make it strong so some of the flavor can penetrate and get absorbed by the other ingredients. adjust seasoning with salt.
  7. after the potatoes are just about cooked through, add the corn and sausage. cook for another 5 minutes, making sure everything stays covered with liquid.
  8. toss in the shrimp and shut off the heat. cover the pots and let the shrimp steep in the flavor for 15 minutes.
  9. drain and spread the shrimp, sausage corn, potatoes, and onions out on a newspaper-covered table.
  10. serve with lemons and plenty of napkins !

source

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italian sausage penne

October 21, 2016

prep time: 15 minutes       cook time: 20 minutes      total time: 35 minutes2980020

ingredients
1 package (19 oz.) johnsonville italian sausage (any time of sausage will do – i used kielbasa), cut into 1/2 inch pieces
1 package penne pasta, cooked and drained
1 T olive oil
1 medium green pepper, chopped
1 medium red bell pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 jar  (24 oz.) marinara sauce

directions

  1. cook sausage according to package instructions (probably about 5 minutes); drain and set aside.
  2. in a skillet, heat oil over medium heat and saute peppers, onion and garlic until vegetables are crisp-tender.
  3. add sliced sausage and marinara sauce; saute until warmed through.
  4. add pasta to marinara/sausage/veggie mixture and serve.

source – a johnsonville sausage ad in parents magazine 2016

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makes 6 servings       prep time: 20 minutes      cook time: 7-8 hours

ingredients
1 zucchini, sliced
1 green pepper, chopped
1 carrot, sliced
1/3 c chopped onion
1 garlic clove, minced
1 package spicy andouille sausage, cut into half coins (could be regular smoked sausage instead)
3 roma tomatos, chopped (could use 1 can of diced tomatoes instead)
1/3 c tomato sauce
1/4 c tomato paste
1 3/4 c beef (or chicken) broth
1 1/4 c water 3.5 c water
1/3 c dry red wine
1/4 tsp basil
1/4 tsp oregano
2 T parsley
salt and pepper to taste
red pepper flakes (optional)
1 (9 oz.) package cheese tortellini

directions

  1. in this order, add zucchini, green pepper, carrot, onion, garlic, sausage, tomatoes, tomato sauce, and tomato paste.
  2. add all the liquids next: broth, water, red wine.
  3. next, add the seasonings: BOP (basil, oregano, & parsley), salt and pepper, and red pepper flakes.
  4. cook in slow cooker on LOW for 7-8 hours until vegetables are soft.
  5. about 20 minutes before eating, boil the tortellini until al dente.
  6. drain pasta and serve.
  7. scoop soup into bowls and then add the tortellini separately to each bowl. tip: store soup and tortellini separately, so tortellini doesn’t get soggy.

source

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makes 6 servings       prep time: 15 minutes      cook time: 50 minutes

ingredients
1 package spicy andouille sausage, cut into half coins
1/3 c chopped onion
1 garlic clove, minced
1 3/4 c beef (or chicken) broth
1 1/4 c water
3 roma tomatos, chopped
1 green pepper, chopped
1 carrot, sliced
1/3 c dry red wine
1/3 c tomato sauce
1/4 c tomato paste
1/4 tsp oregano
1/4 tsp basil
1 (9 oz.) package cheese tortellini
1/2 zucchini, sliced & quartered
2 T parsley

directions

  1. in a large pot, cook sausage over medium heat until no longer pink. remove from heat.
  2. add onion and garlic and cook for 1 minute or until onion are pale and brown around edges.
  3. stir in broth, water, tomatoes, green pepper, wine, tomato sauce, tomato paste, oregano, and basil. bring to a boil. then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
  4. meanwhile, cook tortellini following instruction on the bag.
  5. stir in zucchini, carrot, and parsley. cover and simmer 10 to 15 minutes longer. when tortellini is done, add to soup.

source

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