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Spicy Sausage Sauce

Ok this one is for the guys as the cool weather is rolling in. Make a big pot of this and your set for a whole week of subs, or just throw it on some pasta it'll really warm you up. This was a cajun recipe handed down to me from my grandmother and its simple and fast and is also a big hit at all my dinner parties...BRI :)



What you Need!


2 tablespoons extra-virgin olive oil
1 pound spicy Italian sausage links
1 tablespoon thinly sliced garlic
2 serrano chiles
1 cup lightly packed, torn fresh basil leaves
1 (28-ounce) whole tomatoes, pureed with their juices
Gray salt
Freshly ground black pepper

Recipe Follows:Heat the oil in a large saucepan over high heat. Add the sausages and enough water to come about half way up the sausages. Cover, reduce the heat to medium low, and cook until done, about 10 minutes. Remove the lid and allow the water to evaporate. The sausages will then fry in their oil when water evaporates. Remove the sausages from the saucepan and drain them on paper towels. Remove all but 2 tablespoons of fat from the saucepan. Add the sliced garlic and chiles and cook until the garlic begins to brown, about 1 minute, stirring occasionally. Add the basil and cook for 15 seconds, then add the tomato puree. Simmer the mixture for 15 to 20 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper.
Cut the sausage links in half lengthwise, then crosswise into 1/4-inch pieces, creating half-moons. Return the sausages to the saucepan and heat through. Serve on pasta or stuff some peppers or even add some bread crumbs to this reciepe. This is a base recipe and can be added to anything you want, I even had a college friend put it on sub rolls he loved it.. so enjoy and I'll ttyl BMac.

The Ancient and the Modern

The Ancient and the Modern
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A Few Recipes

Catfish a la Meuniere -this recipe I got from a friend and is great if your trying to impress people or are looking for the special meal between you and a loved one. The recipe it's self is easy but looks intimidating dont let it fool you.. enjoy Bri:)

Ok lets get some ingredients toghter, this is what you need!

4 (6-ounce) catfish fillets

1 teaspoon salt

1/2 teaspoon Bayou Blast or Creole

1 cup all-purpose flour

2 tablespoons olive oil

1 stick, cubed, softened unsalted butter

1 tablespoon minced shallots

2/3 cup chopped pecans

2 tablespoons white wine

1/4 cup lemon juice

2 tablespoons chopped fresh parsley leaves

Freshly ground black pepper

Recipe Follows

Preheat the oven to 250 degrees F.

Season the catfish fillets with the salt and Bayou Blast/Creole. Lightly dredge the seasoned catfish in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets.
Once the fish is cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots and pecans. As the shallots cook, the nuts start to brown, and the butter stops foaming-about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately. Enjoy and let me know what ya think latah gahta Bri