Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze

I was desperate to use my grill by the end of last week, after numerous rainy days, and more in sight for the evening.  After checking the weather channel, and seeing that the rain was supposed to start around 7pm, I had just enough time to make my shrimp and sausage skewers before impending doom- that is, if the meteorologists were correct with their timing.  Seeing as it was 5:45, my bamboo skewers had to soak for an hour, and the kebabs had to cook for 6-8 minutes, it was a race against time.   Thankfully, luck was on my side on Friday night, as I finished up just as I felt the first raindrops start to fall.

Deciding to chance it was the best decision I could have made though.  These skewers were so good that I would gladly had stood out in the pouring rain, sheltering them from the precipitation, if needed.  What's great about these particular skewers is that all you have to really worry about it cooking the shrimp, as the sausage used is precooked, which takes out the threat of overcooked meat from the equation- an ailment that plagues many kebabs.  The glaze was an added bonus in these skewers.  Have you ever had smoked paprika?  It is a far cry from the generic paprika which is a great coloring agent, but doesn't add too much flavor.  One whiff of smoked paprika and you know you're in a whole other flavorful territory.

Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze

Source: Bon Appetit, June 2010

Ingredients:

3/4 cup olive oil

4 large garlic cloves, pressed

2 tbsp chopped fresh thyme (or 2 tsp dried thyme)

5 tsp smoked paprika

4 tsp Sherry wine vinegar

3/4 tsp salt

1/2 tsp freshly ground black pepper

1/2 tsp dried crushed red pepper

12-20 extra-large shrimp 

12-16 1-inch-long pieces andouille sausage (about 16 ounces) (or other fully cooked smoked sausage, such as linguica)

2 bell peppers (red, orange, or yellow), cut into 1- 1 1/2 inch pieces

1 vidalia onion cut into 1 - 1 1/2 inch pieces, each piece should be 2 layers

6-8 metal or bamboo skewers (** If using bamboo skewers, make sure to soak them at least 1 hour)

Directions:

1. In a medium bowl, whisk together oil, garlic, thyme, smoked paprika, vinegar, salt, pepper, and crushed red pepper.  Transfer half of the mixture to a small bowl for serving, and reserve the other half to use while cooking.

2. Make your skewers by alternately threading on shrimp, sausage, peppers, and onions.  Depending on how many pieces of shrimp and sausage you have, and how many skewers, each will have about 2 pieces of each shrimp, sausage, peppers, and onions.  A couple of mine had three shrimp each.  Arrange the skewers on a large rimmed baking sheet.  

3. Prepare grill to medium-high heat.  Coat the grates with oil (I used canola).  Brush both sides of the skewers with the glaze, and place on the grill.  Grill about 6-8 minutes, until the shrimp are opaque, turning and brushing with glaze occasionally.

4. Serve the skewers with the reserved glaze.

Notes:

• The original recipe in Bon Appetit uses cherry tomatoes and red onion in place of the peppers and vidalia onion.  My tomatoes and red onion had unexpectedly gone bad, so I substituted the other veggies, so feel free to use whatever you want.  They will still be crunchy, with the edges being slightly more cooked.  Alternately, you don't even have to put the veggies on if you don't want... I was just pretending to be healthy.
• In the original recipe, the shrimp that it calls for are the extra-large shrimp, sometimes called colossal, which have 13-15 per pound, and the recipe called for 12 which would be just under a pound.  I couldn't find these at the market, but they did have the jumbo shrimp which were 16-20 per pound.  I ended up with 20 slightly smaller shrimp, and this is why I ended up doing more skewers, with some having more shrimp per skewer.  Feel free to use either- the U 13-15 are hard to find in my experience.
• I realized as I was making this that I didn't have fresh thyme, so I substituted the dry.  A general rule of thumb is that 1 tbsp of fresh herbs, equals 1 tsp of dry herbs.
• I used Pimenton de la Vera for my paprika, which is a hot smoked paprika.  You can also used sweet smoked paprika if you want.  It's sometimes labeled "Pimenton Dulce" or "Pimenton de la Vera Dulce".  Don't use the normal paprika you may have in your spice cabinet- the smoked paprika makes a huge difference!

Sausage and Pepper Subs

Up until a few years ago I had it in my head that I hated sausage.  The only types of sausage I would eat were certain kinds of breakfast sausage, and chorizo.  I have a feeling that my aversion to sausage mostly stemmed from the way they looked, rather than the taste- although I must have tried some kind of sausage at some point when I was little- I did learn the lesson of "never judge a book by it's cover", you know.  Anywho, at some point a few years ago, I was at a party where one of the dishes was a dish of traditional Italian sausage and peppers.  Not wanting to be rude, I took a small amount onto my plate, and tried the tiniest bit, and lo and behold, it was delicious, so delicious that I went back for more, and more.  Since then, my aversion has mostly disappeared! (Except for those weird looking white knackwursts and blood sausage- someday maybe.....)

So.... sausage and peppers- delicious, n'est pas?  ....and when I saw that both Italian pork sausages and bell peppers were on sale this week, it seemed like fate was pushing me in that direction.  I've never made sausage and peppers before, so I scoured the web for a recipe that sounded good, and there were plenty.  I knew I wanted to make sandwiches with them since I had purchased two amazing tasting mini garlic-herb baguettes from Whole Foods, and so I was also looking for a specific sausage and pepper recipe having to do with sandwiches.  I finally came upon one on foodnetwork.com from Rachel Ray- before you scoff, now she may be annoying at times, but every recipe of hers I have ever tried has been good, and the idea of getting dinner on the table quick is always welcome when you usually don't get home from work until after 5.  Also, this recipe called for a few hot cherry peppers, and spiciness always calls out to me, so I couldn't look away... and these were excellent, so my stomach walked away satisfied.

Sausage and Pepper Subs

Serves: 2-3 (2 large servings with leftovers, or 3 reasonable servings)

Ingredients:

1 pound hot Italian sausage

2 tbsp extra virgin olive oil, plus more for drizzling

2 large garlic cloves, minced

1 large onion, thinly sliced

2 bell peppers (red, orange or yellow, or a combination), seeded and thinly sliced

Salt and pepper

2-3 jarred hot cherry peppers, finely chopped

3 tbsp hot cherry pepper juice, from the jar

Rolls for serving

Directions:

1. Pierce the sausage casings with a fork, and place them in a large skillet.  Add 1-inch of water to the pan.  Bring to a boil, and then lower the heat, cover the sausages, and simmer for about 10 minutes.

2. Heat another (preferably nonstick) skillet over medium heat.  Add the oil, and then garlic, onion, and bell peppers, to the pan.  Season with salt and pepper.

3. Drain the sausages, and return them to the pan, raising the heat to medium-high.  Add a drizzle of oil to the pan, and cook the sausages until the casings are brown and crisp- turning every so often to get all sides.  Remove the sausages, cut into 2 inch pieces at an angle, and put the sausages back into the pan to sear on all sides.

4. Add the sausages into the pan with the pepper and onion mixture.  Add the hot cherry peppers and pepper juice to the pan.  Mix together.

5. Serve on rolls, toasted if desired.

Source: Adapted from Rachel Ray via foodnetwork.com

Notes:

• Rachel Ray's original recipe calls for a mixture of 2 cubanelle peppers and 1 red bell pepper.  This would be great as well, but I didn't have any cubanelles on hand.  This recipe lends itself to any combination of peppers you want though.  You can do green, red, yellow, orange, cubanelle- even poblano would probably be good.  Also, in place of the hot cherry peppers, you can use banana peppers or pepperoncini.
• The original recipe calls for 3/4 pound of sweet Italian sausage, and 3/4 pound of hot Italian sausage, for 4 servings.  By all means, feel free to use a combination, or all hot or all sweet if you want.  Chicken or turkey sausage would be great as well, although they aren't as fatty, so a little more oil for cooking may be needed.  

Dirty Risotto

Once upon a time I was afraid of making risotto.  You see, I had heard many horror stories about how hard it was to make.... so for the longest time I did not make it, yet I dreamt about making it.  Finally my curiousity won out and I decided to go on the hunt for the perfect risotto recipe, Magic Risotto, if you will.  I decided that for my first attempt at risotto I wanted it to be a meal in itself, and not just a side dish, that way I could concentrate on the risotto itself, rather than split my attention.  I can multitask, but I prefer not to when I'm trying out a completely new and involved cooking method.  My search lead me to a Giada De Laurentis recipe for dirty risotto- risotto with hot Italian sausage, pancetta, red peppers, and mushrooms?  Yes please!

When I actually made it, I found that risotto is not difficult at all.  Yes, it does involve constant stirring, and adding of broth slowly, but I actually find it to be meditative and soothing.  Yes, my arm does tend to get a little tired, but I look on the bright side, and consider that my exercise for the day.  (Today I also got some exercise in as I worked on planting my new plants in containers- there will be pictures tomorrow!)  So I absolutely recommend this recipe!!  It will take a little time, but it is worth it, and while you stir you will inhale the delicious aroma of the risotto for about a half hour straight, which makes the stirring that much better.

Dirty Risotto
Serves 4-6


Ingredients:
5 cups reduced sodium chicken broth
2 tbsp butter
2 ounces pancetta, or bacon, chopped
1 link (about 6 ounces), spicy Italian sausage, casing removed
3/4 cup onion, finely chopped
1 cup red bell pepper (about 3/4 of a med-large pepper), chopped
4 ounces button (or cremini) mushrooms, coarsely chopped
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups Arborio or medium grain white rice
3/4 cup dry white wine
1/2 cup Parmesan, freshly grated
1 tbsp fresh Italian parsley, chopped

Directions:
1. Heat the chicken broth in a medium saucepan over medium high until simmering, then reduce heat to low and cover to keep warm.
2. Heat a large heavy saucepan, or Dutch oven, over medium heat.  Add butter, and when melted, add pancetta (or bacon) and sausage.  Stir frequently, breaking up sausage, and cook until browned, about 5 minutes.
3. Add the onion, red pepper, and mushrooms.  Cook until the veggies are tender, stirring often, about 8 minutes.  Add salt and pepper.
4. Add rice, and stir into veggie/meat mixture.  Add white wine, and cook about 1 minute, until the wine is mostly evaporated.
5. Add 1/2 cup of the chicken broth, stir constantly until the liquid is absorbed, about 2 minutes.  Repeat with remaining broth, adding 1/2 cup at a time, and stirring constantly until absorbed.  It'll take about 2-3 minutes each time.  Do this until the mixture is creamy, and the rice is tender but still firm to the bite- about 25-30 minutes.  In my experience, it'll take the full amount of chicken broth.
6. Remove from the heat, add 3/4 of the grated Parmesan, and stir.  Either transfer to a serving dish, or serve from the pan.  Garnish with remaining Parmesan and fresh parsley.


Source: Giada De Laurentis via foodnetwork.com


Notes:

• As I listed in the ingredients, the original recipe calls for pancetta and button mushrooms.  I think bacon is fine substitution because I usually have bacon in my apartment, but I don't think I've ever bought pancetta- maybe next time.  Darn you budget!!  Also, I substituted cremini mushrooms because I like them better, and I think they have a little more flavor- so there!!  But button mushrooms would be fine, as would shitake I'm sure. 
• Ummm, so I used regular chicken broth instead of low-sodium because I always forget that low-sodium is the way to go.  If you are like me and do this, the addition of salt when the veggies are cooking may not be necessary, unless you like things extra salty that is.  
• Once again I served this straight from my Dutch oven - no need to make extra dishes dirty right?  Also, this recipe says to serve immediately, and that I did, but I have to say from experience, that this risotto makes excellent leftovers.
• Now I feel that I must branch out and try making some other risottos- I think wild mushroom risotto should be next because I love me some mushrooms.

Chorizo, Potato and Mushroom Tacos

Man, I feel like I've been making a lot of tacos lately.  This was pointed out to me when Ron (the bf) told me that every time he is hanging out with one of his friends, and he leaves to come home and have dinner, he says we are having tacos, and his friend says, "didn't you just have tacos the other day?"  That doesn't bother me though for 3 reasons: a) tacos are delicious 2) they are oh so versatile and d) I do what I want!!!!

This recipe once again comes from Rick Bayless' Mexican Everyday!  As you can obviously tell from the title, it combines chorizo sausage, potatoes and mushrooms, and was quite yummy and extremely easy to make, although next time I make I will be making some modifications which I will tell you about in the notes after the recipe.

Chorizo, Potato and Mushroom Tacos
Tacos de Chorizo con Papas y Hongos
Serves 4


Ingredients:
12 ounces fresh Mexican chorizo sausage, casings removed
About 1 tbsp vegetable oil, if needed
1 medium white onion, sliced 1/4 inch thick
8 ounces mushrooms (i.e. shiitake or oyster), stemmed and sliced 1/2 inch thick
3 medium (12 ounces total) red-skin boiling or Yukon Gold potatoes, grated through large holes
Salt
1/2 cup cilantro (loosely packed), chopped
12 corn tortillas, warmed
Roasted tomatillo salsa, guacamole, or bottled hot sauce for serving


Directions:
1. Heat a large preferably nonstick pan over medium heat, and add chorizo.  As it cooks, break it into smaller pieces.  Cook it until about halfway done, about 4 minutes.
2. Increase the heat to medium high (or not, depending on whether you have uncooperative burners like mine).  Check to see whether any fat has rendered from the cooking chorizo.  If it has, awesome!  If it hasn't, add a tbsp of vegetable oil to the pan.  Add the onion and mushrooms and cook about 3 minutes, until they begin to soften.  Stir occasionally.
3. Add the shredded potato and cook about 5 minutes, or until the potatoes are soft, stirring often.  If the potatoes are browning too quickly, lower heat.  Taste mixture, and season with salt if needed.
4. Transfer mixture to a serving bowl, and add cilantro.  Serve with tortillas, salsa and/or guacamole.

Source: Mexican Everyday


Notes:

• Once again not having a nonstick skillet has been a little frustrating.  The food turned out good, but the fact that it stuck to the bottom of my pan was a little annoying.  I don't think it altered the flavor, but it'll be a pain to clean.
• I used russet potatoes instead of red or Yukon Gold, and I have a feeling that those potatoes would have fared better in this dish.  The russets were okay, but they were a little mushy/starchy.  I'll have to try the actual potatoes he called for and see what difference it makes.  
• I also used cremini mushrooms instead of shiitake or oyster, and while you could tell they were there, they didn't stand out in any way, or add any real flavor that I could tell.  Maybe a different or more flavorful mushroom would have fared better.
• Next time I make this I would make a few alterations- more chorizo, less potato, and I might just omit the mushrooms.  They really didn't seem to do anything for the dish in all honesty.  They weren't bad- they were just there, and because I love mushrooms, this was a little disappointing to me.  I'd rather use them in a dish they actually stand out in. 
• I think maybe cubed potatoes would be a good substitution for the shredded potatoes as well, and maybe make the filling less mushy, and more on the crispy side.

Sausage and Roasted Peppers with Pasta

There's nothing I like better than a super simple, delicious, one-pot meal.  I really do enjoy more involved cooking as well, but that's more for special occasions, or weekends when I can spend a few hours prepping, and cooking.  Most of the time though I like to cook things in as little time as possible, so that I can sit down and relax a bit before the day ends.  This meal is a perfect dish for that quick, easy, versatile, and awesomely delicious meal.  I found it one day when I was trying to find something to make with the orecchiette pasta I had in my pantry.  As soon as I read the recipe I knew I had found the perfect one.  It's one of those meals I have made over and over again, and have not gotten bored off.  It's pretty foolproof too... and believe me, there have been times where I've cooked the peppers a little too long, or burnt the sausage a wee bit.... but still, I've never been disappointed with it.

Sausage and Roasted Peppers with Pasta
Serves 4-6


Ingredients:
2-4 medium bell peppers (all red, all yellow, or a combination), sides cut off the core, stems and seeds discarded
Salt and freshly ground black pepper
1 pound pasta (orecchiette, penne, fusilli, etc.)
2 tsp olive oil
1 pound sausage (hot or sweet pork sausage, chicken sausage, turkey sausage), removed from casings
1 tbsp butter, cut in small pieces
1/4 cup Parmesan cheese, grated, plus more for serving

Directions:
1.  Heat your broiler.  Place the peppers, skin side up, on a baking sheet lined with tinfoil.  Broil for 15-20 minutes on the top rack, until the skin is blackened.  Remove the peppers, place in a large bowl, and cover with plastic wrap.  Let steam for about 3 minutes.  Remove the pepper skins.  Cut the peppers into 1/4 inch pieces, return the pepper pieces to the bowl (with any accumulated juices), and set aside for now.
2. Bring a large pot of salted water to a boil, and cook the pasta according to package directions until al dente, reserving 1/2 cup of the cooking liquid before draining.
3. While the pasta is cooking, heat the oil in a large skillet over medium heat.  Add the sausage, breaking it up while it cooks, until the sausage is thoroughly cooked and browned, about 7-10 minutes.  Add the peppers, and cook until they are heated through.
4.  At this point you can transfer the sausage and pepper mixture to a large serving bowl and add the pasta, butter, Parmesan, and reserved cooking liquid, or you can just add it all to the large skillet, which is what I prefer.  Season with salt and pepper.  Toss to combine and serve.

Source: Great Food Fast

Notes:

• The original recipe calls for sweet Italian pork sausage, which I've tried, and it's great, but I think you can use any sausage that you prefer in this dish.  I've used hot Italian pork sausage which I like the best- the combination of the spicy sausage and the sweet roasted peppers is excellent!  I've also tried roasted red pepper chicken sausage, which was amazing!  If you use turkey or chicken sausage vs. pork it'll be a little less oily, but I haven't adjusted the quantity of the oil/butter/cooking liquid and I think it still makes a nice, coating sauce.  
• When choosing your sausage, check the package to see whether it is precooked or not. If it's precooked, all you have to do is heat it up in the oil, rather than cooking it, so the cooking time will be less.  Don't do like I did and cook it way longer than needed, then have to dig the packaging out of the trash once you realize your sausage might just be cooked already.  It didn't hurt the flavor at all, and my sausage (I used chicken sausage this time) didn't burn, but it would have been good to know from the get go.
• The more peppers the better in this meal, but since peppers sometimes cost a lot, and I am on a budget, a lot of the time I go with 2 peppers rather than 4.  It's still awesome, but if you can, get more peppers- it makes the dish that much more spectacular.