Mississippi Pot Roast

While going through my RSS food related links, I came across this article for Mississippi Pot Roast from the New York Times.  Since it was a remake of a “classic”, and the NYT version looked like too much work, I went looking for the original.  There are a bunch of them out there, each different in a minor way.  I finally settled on this one from The Country Cook.  Here are the results:

It would seem that it would be insanely salty, but it was not (confirmed by Mom).  The pan drippings were awesome, but I had to remove the fat from it with a fat separator.  Not health food, but it was pretty good.

So, what do we have around the house?

I had two leftover andouille sausages left over from the Mardi Gras étouffée I made earlier.  I was discussing with David about how he could add potatoes to his brussels sprouts recipe (canned diced would be nice – it rhymes), and thought why not.

I took canned potatoes and the two links of sausage.  Since it was Friday and fresh produce was scarce, I added some chickpeas/garbanzo beans.  If I had brussels sprouts (especally the shaved ones), it would have been even better.  One pan, so simple.

Final plating:

It was good.

Shrimp Etouffée

Saw this on Karen’s favorite sites, the kitchn. I love Shrimp Etouffée, and this recipe looked pretty good. Actually, it was REALLY good.  Took me to Heaven (in my mind).

No reason that this could not be made with chicken, andouille, Tasso ham – or all of them.  When Heaven on Seven combined it all, they put it on the specials board that day as Mardi Gras Etouffée.  It was always my choice when it was offered (I’ve had it with alligator too).

Louisiana Style Greens and Sausage

So on our weekly trips to Trader Joe’s, I’ve periodically seen the packages of Southern Greens Blend, and wanted to try it.  So, today was the day.

Ingredients


Since I used Polish Sausage from Slotkowski’s, I felt like we were lacking the Louisiana angle.  So I added some Cajun Seasoning.  Fun family note:  I have a soft spot for Slotkowski’s, since it what the Auntie’s used to get for family gatherings.  Back then, the factory was near Pilsen, and the Aunties used to go directly to the factory for Easter and Christmas to pick up fresh sausage.

I pretty much followed the package instructions, with the above exception.

Here is the finished product on the plate:

Maryann said she liked it, and that I could make it anytime.  I’ll count that as a winner.

Steak Salad

So, The Internet Meme (patent pending) was reading the Chicago Tribune food section, saw a recipe for Steak Salad, and promptly saved the article in “a safe place”.  So I found this recipe for Steak Salad, and made it.  I did omit two tablespoons of vinegar, since it seemed disproportionate, but otherwise made the recipe.  I used strip steaks, too.

Steak:


Add salad and voilà!  Steak Salad:

It seemed popular.

Perlo

I was reading Deadspin, and came across this recipe for something called Perlo.  Kind of like my Chich-n-rice, but no green olives or capers.  And, the vegetable is prepared separately.

Chicken, all browned up:


Sausage.  I used Ditka’s Hot Polish Sausage from Vienna.  Because I had some in the freezer.  All browned up.


The finished product.  It looks totally unimpressive in this picture, but it was very good.


Cauliflower with some Penzey’s Fox Point.