 | Cynthia's Corner: The Way to a Man's Heart...Baking! | | Recent News on the Chef2Chef News Desk | | Recipe Club, The Dog Days of Summer, A Tribute to Tube Steaks! | | Some Hot August Giveaways! | | Recipe of the Week: Italian Sausage Po' Boy | | Top 10 Forum Discussions | | NEW Jobs at Chef2Chef.Net |
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Cynthia's Corner: The Way to a Man's Heart...Baking! Did I Mention I got a New Stove?
I started writing this column two other times, and both times, I could not finish what I was doing. I hated it. One column was whiny, and the other dull. So I let my deadline go by.
Besides, there were other things going on in my life. I got a new stove and a dishwasher. My DH had just opened up a second office, all his own, and that meant getting some furniture and office supplies and…did I mention I got a new stove? <GBG>
The oven on my old stove died months ago. Which was good for my diet – meaning no baking – but terrible for the "artistic" side of my life, creating new recipes, improving old ones or just baking for the sheer joy of it. And the oven is an extra-large one, so I can fit more in it!
Merrill (the "DH – darling husband – of the above paragraphs) walked into the living room the morning after the stove was delivered and set up, to find me nursing a second cup of coffee and going through a stack of computer print-outs which had to be a good inch to an inch and a half thick.
For the rest of the story and 9 great recipes for your oven, Go to Cynthia's Corner
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Recipe Club: The Dog Days of Summer: A Tribute to Tube Steaks!
Date: August 23 - August 27, 2004
Guest Host: Pam Nelson
Theme: The Dog Days of Summer: A Tribute to Tube Steaks - Monday: Beer-Brats on a Bun; Honey Glazed Bratwurst with Cabbage and Roasted Walnuts; Hot German Potato Salad with Bratwurst; German Style Braised Bratwurst
- Tuesday: Hot and Sweet Italian Sausage with Peppers and Onions; Low Country Boil; Italian Sausage Po' Boy; Spicy Italian Sausage with Shrimp and Pasta
- Wednesday: Hot Dogs and Kraut; Coney Island Hot Dog Sauce; Mild Hot Dog Chili; Hot Dog Pepper Relish
- Thursday: Fresh Corn and Kielbasa Chowder; Easy Kielbasa Cassoulet; Red Beans and Rice with Ham Hocks and Kielbasa Sausage; Kielbasa, Potato and Leek Gratin
- Friday: Tomato Chorizo Soup with Red Jalapeño; Potatoes with Chorizo; Chorizo Cream Cheese Bake; Sausage, Chicken and Shrimp Jambalaya
Not a Member Yet? Sign up today and start receiving these recipes on Monday! Recipe Club
 Chef Revival
Chef Revival is ready to outfit you with a brand new Scarf Hat, Apron and a Chef Scrub. 10 Winners will be selected on August 31st. Register for a chance to Win!
Some Hot August Giveaways and Sweeps
Chef Revival is ready to outfit you with a brand new Scarf Hat, Apron and a Chef Scrub. 10 Winners will be selected on August 31st. Register for Chef Revival
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Visit our NEW "Chef of the Month" feature for some great recipes and Register to Win a great new Cookbook from Chef James Caruso.
Last month Todd Stigleman, Eric Mulford, Shirley Robertson and Moses C. Cruz all won DayMark Label Applicators!
Last Month Chef Revival gave Josh Eans, Daniel Morrell, Timothy Berglund, Paul Deiana-Molnar, Joseph Warfield, Jessica Booth, Monte Lloyd, Tom Dingfelder, Andres Hinojosa, and Peter Evans each a new Chef Coat. The coats are a new line and will be shipped as soon as they arrive.
Nancy Wilhelm, Adrienne Abramson, Toni Kozak, Peter Mion and Florian Wehrli each won a copy of Donald Barickman's cookbook, Magnolias Southern Cuisine. Congratulations Sponsored by |
Italian Sausage Po' Boy
Makes 4 servings
Ingredients: Spicy Mustard Sauce:
6 tablespoons Dijon mustard
3 tablespoons mayonnaise
1/2 teaspoon Worcestershire sauce
Tabasco sauce or other hot sauce
Po' Boy:
4 (6-inch) sections French bread
4 links fresh hot Italian sausage
3 cups finely shredded cabbage or lettuce
12 to 15 dill pickle slices
1/2 red onion, thinly sliced (optional)
1 large tomato, sliced (optional)
Preparation:
Preheat oven to 350°F.
To make the sauce, combine the mustard, mayonnaise and Worcestershire sauce in a small bowl. Add Tabasco to taste. Set aside.
Place sausage links in a heavy skillet. Add water to cover sausage and simmer until sausage is gray throughout (about 10 to 15 minutes). Warm the French bread in the preheated oven for 10 minutes.
Grill sausages for 15 minutes over medium heat, turning the links so they brown evenly.
Slice the bread in half lengthwise, and spread generously with mustard-mayonnaise sauce on both sides. On one side, heap the shredded cabbage and lay over it the pickle slices, onion, and tomato. Place split hot sausage on top and finish with other half of bread.
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