Sausage
We normally have this on a Tuesday, We drove home that day, after spending a lot of time with Shannon’s side of the family, due to the loss of our brother in law. When talking about dinner, Shannon wanted a sandwich, so I brought home a couple from the Cheese Shop.
Pork Burger
Salt, Pepper, and that’s it. Good stuff.
After starting to prepare for the lamb barbacoa, turning on the oven, being reminded that I needed to clean the oven by the smoke and the smoke alarm, I decided I should clean the oven first, then have this. I got the oven cleaned out, smoke detectors reset and am debating on removing the smoke alarm notification from HomeKit.
Later that day, I roasted the tomatoes and got everything put together to make this pasta. Between the stock, water, roasted tomatoes, and chicken, there was a nice sauce created to make everything work out really well. Not hard to do, I reduced the spinach a bit, as roasted spinach isn’t high on Shannon’s list of enjoyable things. Overall, pretty easy, pretty good, and I kind of want to re-do it when I have fresh cherry tomatoes.
My eyes skipped over the first set of directions, and it just didn’t work out right. It tasted ok, but was dense and not fluffy, and I blame it on me, not the recipe.
Occasionally I think maybe I need this that or whatever, but I have a small kitchen and there’s not much more I can stuff in there with out doing a big reorganization or setting something aside. When something calls for a dutch oven, I tend to sub out larger pots and just sort of adjust. This has been a time where I, while making it really have thought about getting a larger dutch oven. The problem here is that I hate washing stuff by hand and contrary to what these things says, is it really?
I got to work on the sauce, separated the meat from the bones, let them soak a bit while I finished the veggies for the stock, I guess consommé base. I was a bit behind in the dishes, as I should ran another load this morning, before I took my post market nap. So I was running out of a few ingredients. Like a right sized bowl.
I have several ramekins, so that was easy, I got the base setup and moved things around to even things out. Using a large pot, a plate wouldn’t work the best, so I used a curved pasta bowl that just barely fit into the pot. Luckily I was able to get it placed and get my fingers out.
I prepped the consume to bring it to a boil and got it stuck in the oven for a long cook.
After separating the lamb, and draining the consommé, I added a bit back to the lamb and broke up the pieces into smaller items to make them into tacos with some sliced radishes, onions, a bit of cheese and rather then making the tomatillo salsa, I just bought it, since I couldn’t find tomatillos.
Good meal, interesting process. I may have to try this with beef or goat.
