Un-Barbeque

It was a barbeque without anything actually barbequed. "Bob" and I pretended to have pulled pork while we munched on corn on the cob and yet another slaw. The cabbage, fresh fennel, and carrot slaw was colorful and quite unusual in flavor. We added peppers to the recipe (available here). We better get used to it quickly because there's about 1.5 gallons of it left.

Then there was the corn. The amazing, beautiful, delicious corn. I had two ears of the tastiest corn I've ever had the pleasure of eating. It was beautiful (not a single kernel was missing) and extremely sweet. Paired with lime butter, I could've eaten four more ears (the nerve of "Bob" not giving me one of his ears!). Considering how much we liked the corn, it's likely we won't see anymore from Farmer John this year.

Lime Butter
Serves 4-6

3 tablespoons butter (melted)
1 teaspoon freshly squeezed lime juice
2-3 dashes cayenne pepper (or a dash of hot sauce)
Kosher salt and freshly ground black pepper to taste


Directions
1. Combine the above ingredients.
2. Spoon over cooked corn on the cob.
3. Add cilantro or other minced fresh herb if you're feeling adventurous

Italian Turkey Sausage Dinner

Oh darn, I forgot to use those two scallions again. They're getting wiltier and wiltier each day. Since tomorrow calls for soup, let's hope we remember to throw them in with whatever else is going into the pot (scallions go with everything, honest). We did remember to use up one very important leftover—the smashed potatoes. Plus we got rid of that half a red pepper too.

Normally when we make this turkey sausage dish, we serve it with pasta. But, the potatoes were an inspired choice: the dinner reminded me of traditional Italian sausage sandwiches—or Italian hot dogs (hot dogs served with peppers, onions, and potatoes in a hoagie roll)—without the roll. Later this week, we'll serve it over pasta since we finished up all the potatoes.

This dish took no more than 30 minutes to make.

Italian Turkey Sausage Dinner
Serves 4 to 5

19.5 ounces turkey sausage (Sweet or Italian); about 5 links
2 tablespoons of extra virgin olive oil
3 cloves garlic mincex
1 medium onion, chopped
1/2- 3/4 red pepper chopped

28 ounce can crushed tomatoes

Salt

Freshly ground pepper

Mashed potatoes or cooked pasta
Grated parmesean cheese

Directions
1. Par boil sausages until mostly done, about 3/4 done (about 12 minutes straight out of the freezer).
2. Meanwhile, heat up olive oil in very large sauce pan. I use a 3-quart (or it might be 3.5 quart) Le Creuset saucepan (it has a lid) on medium-low heat.
3. Add garlic, onions, and peppers to pan. Cook until soft. Add salt and pepper.
4. Add sausage and cook until done and turning brown (or browned).
5. Add crushed tomatoes (and fresh basil if you've got it) and cook until hot.
6. Serve over pasta (or warm/hot smashed potatoes). Sprinkle on some Parmesean cheese (not too much!)

Nutrition Information per Serving
Calories: ; Carbohydrates: ; Protein: ; Fat: ; Cals./g:
*Points: