WD Daily Chat - Talk about anything You Like
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
I like that!Bob K wrote:[url=http://i1289.photobucket.com/albums/b51 ... zfzvaw.jpg]Image[/URL]
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
crustyo44 wrote:I love loads of cooked kale to eat with mashed potatoes and good gravy and a big Dutch Rookworst to go with it.
Never heard of it being used in sausages though!
Well live and learn boys. On page 84 of Elias Cairo's recent book, Olympia Provisions there is a wonderful recipe for Italian Sausage with Lacinato Kale. The author writes that "this recipe is ideal for anyone who grows huge amounts of kale in the garden and is trying hard not to waste it". Sounds like it was prepared just for you BB! Essentially, it is the Olympia Provisions recipe for Italian sausage with the addition of braised kale, made with garlic, red pepper flakes, olive oil, salt and water. I might even give it a shot myself since my wife never tires of telling me how healthy it is. She continuously feeds me kale chips and adds prodigious amounts of it to salads. If I'm going to eat it, it might be better in a sausage than a salad.Butterbean wrote:Sorry I should have added a smiley. Meant it as a bit of humor.
It would be improper for me to scan and post the recipe here, but if anyone wants it, PM me with your email I will send to you for study and research purposes.
Do you love to travel, have deep pockets, and are interested an intensive course on charcuterie? Then we have found the answer!
http://www.kitchen-at-camont.com/course ... ie-course/
http://www.kitchen-at-camont.com/course ... ie-course/
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
All looks great BB, and it's been while since I've had steak tartare. But never made from venison. And Bob, the raw egg is a must! BB is doing it the correct way.
This what I pulled together for last night's happy hour to go with a nice McLaren Vale Shiraz.
l
Venison sausage, fennel/orange salami, peppery salami, spaniata romana and culatello.
This what I pulled together for last night's happy hour to go with a nice McLaren Vale Shiraz.
l
Venison sausage, fennel/orange salami, peppery salami, spaniata romana and culatello.
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia