McLean, Virginia
301-215-7697
Lindsey Gustin and Joel Olson
Andouille Sausage and
Marinated Tomatoes
(Pigs in a Blanket)
For the Andouille Sausage
Ingredients:
1) 1 lb. Pork Shoulder - not trimmed
2) 1 tsp. Thyme
3) 1/2 tsp. Cayenne
4) 2 tsp. Salt
5) 1 tsp. Black Pepper
6) 1 tbs. Garlic Powder
7) 1/4 cup Ice
8) 1/2 tsp. Liquid Smoke
Preparation:
1) Mix everything well.
2) Stuff into casings or form into patties.
3) Use as desired.
For the Marinated Tomatoes
Ingredients:
1) 1 lb. Tomatoes - peeled, seeded and
diced
2) 1 clove Garlic - pasted
3) 2 tsp. White Wine Vinegar
4) 1/4 cup chopped Parsley
5) Salt and Pepper to taste
Preparation:
1) Combine everything.
2) Use as desired
Options:
1) Use lemon or line juice rather
than white wine vinegar.
Cream Biscuits
Ingredients:
1) 1 cup All-Purpose Flour
2) 1 cup Cake Flour
3) 1 tbs. Baking Powder
4) 1 tsp. Salt
5) 1 heaping tsp. Sugar
6) 1 1/4 cups Heavy Whipping Cream
7) Extra Flour for dusting
Preparation:
1) Preheat oven to 350 degrees f.
2) Combine the two flours, baking powder,
salt and sugar in a mixing bowl.
Stir well.
3) Make a well in the middle of the flour
mix. Add the cream. Stir to combine.
Form it into
a ball. Do not knead the dough. If it is too wet, dust with
a
little flour.
3) Put the dough on a lightly floured
surface. Form into an oval. Use a rolling
pin or your hands
to flatten the dough to an even thickness.
4) Cut the biscuits as desired.
5) Place on a parchment lined cookie sheet
and bake 12 to 15 minutes until
golden.
Options:
1) For Cajun Biscuits...add 1 tablespoon
sweet paprika, 1/2 to 1 teaspoon cayenne
and 1/2 cup Parmesan
Cheese to the dry ingredients before adding the cream.