Sweet Potato, Yukon,Gold, Vidalia and Sausage Home Fries

... in Duck Fat!

• 3 Tbsp Duck Fat


• 1/2 large Vidalia Onion, long thin strips


• 1 large Sweet Potato, peeled, 3/4" dice


• 2 Medium Yukon Gold potatoes, peeled, 3/4" dice


• 4 -5 cooked sweet Italian sausages


• salt & pepper to taste

Preheat skillet (with lid) over medium-high heat and add the duck fat - when the duck fat is hot, add the potatoes and the onion. Toss to coat everything in the duck fat, reduce heat to medium and cover with lid for about 10 minutes - the potatoes should be cooked through and the onions translucent ... and the bottom should be crispy!

Add in the sausage and salt & pepper to taste, stir to copmbine and continue to cook uncovered for 10 - 15 minutes, stirring only occassionally. (Too much stirring and no crisy edges will form.) It is important not to overcrowd the pan - it will still taste good but it won't get crispy.

Thoughts for next time include adding apples to the mix or perhaps grilled pineapple chunks. I served this with cornbread waffles (Jiffy cornbread mix, 3/4 C milk, 1 egg & 2 Tbsp oil - mix together and cook as if they are waffles.)

Home Fries

• Approx 3 Tbsp duck fat total (or sub in olive oil, butter, bacon fat, etc.)


• 1/2 large Vidalia onion, cut into long strips


• 4 - 6 smallish Yukon Gold potatoes, peeled and cut into 3/4" cubes


• salt and pepper to taste

Heat 12" skillet (with good fitting lid) on medium-high heat and add 2 Tbsp duck fat. When duck fat is hot, add onions and potatoes, toss to coat in the fat, lower heat to medium and then cover with lid. Let this cook for at least 10 minutes, until a nice brown crust is on the bottom of the potatoes and the potatoes are cooked through and onions translucent. Remove lid and add the remaining Tbsp of duck fat on top of the potatoes. This should cook for another 15 minutes or so - turn every so often - the goal is to get all sides of the potatoes browned and the onions carmelized and that will happen better the less it is disturbed.

Servie immediately or put in 250 - 300 oven to keep warm until serving.

Grilled Pineapple

Just like it sounds - pineapple cooked on a grill. You can marinade the pineapple and toss it on a gas or charcoal grill (Fred once combined OJ, soy sauce, garlic, and a few other things and it was fantastic) or even just toss a few plain slices on a George Foreman grill. It's really sweet and juicy - an entirely different entity from its raw form.

Baked Sausage

The easiest way to cook sweet Italian sausage

Preheat oven to 350

Line cookie sheet with aluminum foil (this is to aid cleanup - skip if you prefer)

Puncture casing of each sausage with fork or knife slit and arrange on cookie sheet so they are not touching.

Cook 45 minutes - you *should* turn them at least once, but I forget to do this all the time and they come out fine.

Baked Eggplant

I found the tiniest, most perfect (and ridiculously low priced) eggplant the other day at the Asian market. It weighs in at slightly less than a pound, so there is not much to it ... more appropriate for a side dish or appetizer than a main course.

I decided to make my own version of an eggplant lasagna/eggplant and mozzarella tower/eggplant rollatini (unrolled.) Here are my thoughts ...

1. Peel and slice the eggplant into 1/2" rounds (make sure diameter will work with cooking vessel - I plan to use a smallish round casserole dish. Not sure if I am making this as individual servings (as in, using ramekin size casseroles) or sreving family style (all in one casserole.)


2. Lay eggplant slices out on a rack and sprinkle with salt (I will be using kosher) to remove excess moisture and bitterness. Let sit for 10-15 minutes, then rinse off and pat dry.


3. Grill the slices for about 4 minutes on each side (until done) in pan coated with olive oil.


4. Preheat oven to 375


5. Coat the inside of the casserole(s) with patsa sauce.


6. Combine 1 egg, ricotta cheese, salt, pepper, parsley, grated parmesan and some mozzarella (or whatever cheese you plan to top this bad boy with)


7. Drain can of diced tomatoes (or dice some fresh ones - whatever)


8. Steam and drain some baby spinach (or thaw and drain some frozen)


9. Start layering in the casserole: first, lay down a slice of the grilled eggplant, cover with some of the ricotta mixture, top with spinach and tomato, top with some sauce, repeat. When you are done with the last repeat, top the whole thing with mozzarella/whatever cheese you are using.


10. Bake, uncovered, about 15 minutes.

I think I will serve this along with some italian sausage and linguini.

Stromboli

• Ball of pizza dough - enough for one pie should do


• sauce, cheese, etc - fillings of your choice


• olive oil

Preheat oven to 450 - stretch dough to form a rectangle. In the center third of the rectangle, put down a good qty of the filling of your choice, fold over one of the other thirds, add more filling on top and fold over the last third and tuck the ends under. Transfer to baking sheet lined with parchment paper (keeps it non-stick and easy to clean!) with the seam side down. Brush with some olive oil, cut a few slits in the top, bake 25 minutes or until golden brown. Let it sit for a few minutes before cutting so the cheese has had a chance to cool slightly and firm up a little!