Supper From the Grill: Linguine with Sausage and Artichokes

Pasta isn’t food that takes very kindly to the grill. It does however, make a wonderful base for sauce ingredients that can be grilled. This easy and delicious dish features sausage and artichoke hearts grilled to perfection and tossed together to create a sauce that any plate of linguine would be proud to wear.

The ingredient list isn’t long or exotic. Just a few quality items that are relatively easy to procure.IMG_2004

I love linguine. I love how it cooks up, I love how it twirls on my fork and I love how when perfectly cooked “al dente” it feels in my mouth. I used an Italian Sausage from Ream’s, a local meat market and butcher shop known for its sausages of distinction. The artichoke hearts came from Trader Joe’s. If you don’t have fresh baby artichokes or the time to prepare them, this is a great alternative. The rest of the ingredients have appeared so often in Mama D’s Kitchen that they need no introduction. Onions, garlic, olive oil (Mama D’s Trinity), and red pepper flakes all make their presence known.

We all love those marinated artichoke hearts. You know the ones. They come in those cute little jars and are perfect on a relish tray or in a salad. Tasty as they are, they would fail the “Can you grill it?” test woefully. Frozen artichoke hearts, especially the ones that T. J’s. sells, are nice, big, firm, quarters that can be cooked and will still be  identifiable as artichokes. So, I went about making my own marinated artichoke hearts, I added some sliced onion and red pepper flakes along with garlic, white balsamic, and olive oil. I once again called on my trusty McCormick Italian Herb grinder to lend an air of herbal authenticity. Once everything was tossed together, I let them get happy in the refrigerator for the better part of a day.IMG_2009

A nice thing about this sauce is that the main components can be cooked ahead of time. A nice thing about having a small grill on a small balcony, is that I can sit and enjoy the sights and sounds of summer while I grill. I can even enjoy a glass of wine and pleasant conversation with Papa D . IMG_2015My marinated artichokes became something magical in the grill basket. Lightly charred and completely recognizable they waited for their moment of glory. The sausage also came to life on the grill. They had just the right balance of fat to stay plump and juicy without the aid of a fire extinguisher. Sometimes there is no substitute for quality.IMG_2018

While the pasta cooked, I sliced up the sausage and added it to an  olive oil coated skillet along with the artichoke hearts. Everything developed a little more golden goodness before a splash of dry vermouth and several ladles of pasta water made just the right amount of “sauce”. IMG_2020All that was left to do was add the pasta and some torn fresh basil. Moments later it was ready to grace our bowls.IMG_2026

The bowls of goodness were garnished with a little Pecorino Romano and the lightest drizzle of olive oil. This was a supper fit for company, but we were the lucky ones who got to partake. And that we did. We ate it all and didn’t even feel guilty.IMG_2033

Linguine with Grilled Sausage and Artichokes
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Servings
3
Servings
3
Linguine with Grilled Sausage and Artichokes
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Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Combine the artichokes, onion, and garlic. Place the olive oil, vinegar, pepper flakes, and Italian herb blend in a container with a tight fitting lid. Cover and shake until well blended. Pour over the artichoke mixture toss well. Refrigerate, covered for at least 4 hours.
  2. Heat a grill to medium high heat. Add the sausage links and cook, turning frequently until well browned and cooked through. Remove from grill and allow to cool before slicing .
  3. Heat a grill basket over medium high heat. Spray well with cooking spray. Add the artichoke mixture . Grill, tossing frequently until the mixture is golden brown. This should take about 10 minutes or so. Remove from grill.
  4. Cook the pasta according to the package directions reducing the time by a minute or two. Prepare the sauce while the pasta cooks.
  5. Heat a large skillet over medium high heat. Add enough olive oil to lightly coat the bottom of the pan. Add the sliced sausage and the artichoke mixture to the pan. Cook tossing occasionally until everything is heated through and has become a little more golden.
  6. Add the vermouth to the pan and stir to deglaze. Add several ladles of the pasta water to the skillet and stir to combine. Season with salt and pepper to taste.
  7. Drain the pasta and add it to the skillet along with the basil, tossing to combine with the sauce. Cook for another minute or two and remove from the heat.
  8. Place the mixture in pasta bowls and sprinkle with the Pecorino. Drizzle each serving with a little olive oil and it is ready to eat.
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There you have it. Easy, kind of quick, and ever so tasty…give this one a try before grilling season is but a memory. If you’re anything like Mama D’s Kitchen however, that grilling season never ends.

Supper in the Summer: Pizza Frittata

I believe that we have established that summer is officially here. The calendar has caught up with the weather and we are (suntanned) shoulder deep in warm, sunny, summer. The warmer temperatures and the longer days make light suppers the thing to do. Of course, there is the required amount of grilling, but the stove can also turn out some fantastic meals often from the humblest of ingredients. Take the “incredible, edible, (& cheap), egg.” Can you say Frittata?

I’ve shared frittata recipes before, but there’s always room for one more. I call this a Pizza Frittata. Now don’t take the name too literally. This eggie wonder has the essence of pizza, that is, peppers and onions laced with garlic, seasoned with ground fennel and red pepper flakes. That’s right. Classic pizza toppings with what in my kitchen are the spices that make sausage Italian. Where’s the meat?  Not here. No need. This flavor combination doesn’t miss it. So, while it is delicious any time, it can be a Marvelous Meatless Monday Meal. (Don’t you love alliteration?)

This particular pizza was going to be the “Vegetable Lover” variety so it had to start with summer bright veggies. It is Mama D’s Kitchen, so onion and garlic had to be represented, tooIMG_1974

The magic took shape in my smallest of cast iron skillets which is the perfect size for a frittata for two. It is also the perfect vessel, as it can go from stove top to broiler without a worry. Olive oil coated the bottom of the skillet and in went the onions.IMG_1975I wanted them to caramelize a bit before the peppers and garlic joined them. Once everyone was happily co-mingling, I added the red pepper flakes and ground fennel. A quick note on ground fennel; it is not necessary. Crushed fennel seeds will work. You could go even more rustic and use the seeds whole, just give them a rub between your hands to release the fragrance (and a beautiful one it is).IMG_1977Every frittata needs  eggs and I used 5. Yes, four would have worked, but I was feeling a bit generous and hungry so five it was. I beat them well and added some fat free half & half along with grated Romano cheese and Italian Herb Blend. The eggs waited stove side with some sliced tomatoes and fresh cilegine that would become the final toppings.IMG_1980

So, when the time was right, I added the eggs to the skillet and cooked them until they were almost set. As mentioned in other posts, this is a process that involves patience, and a good amount of jiggling, lifting, and otherwise manipulating the mixture. Once everything was perfect, it was time to crown it with the tomatoes and mozzarella.IMG_1984A little more Italian herb blend and a drizzle of olive oil and under the broiler it went. This step doesn’t take long and should be closely monitored as beautifully golden can become horribly charred in a matter of seconds. I was vigilant and the frittata came out perfectly browned. IMG_1986It rested for 5 minutes and could sit even longer if needed. We were hungry, so we went with the 5 minutes. This was wonderful on its own, but as with any good Italian meal, a little crusty bread and a salad would be great.IMG_1989

Pizza Frittata
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Servings
2
Servings
2
Pizza Frittata
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Heat a small oven proof skillet over medium heat. Add the olive oil and swirl to coat the bottom of the pan.
  2. Add the onions and cook until softened and just beginning to brown, about 5 - 7 minutes.
  3. Add the peppers and the garlic and continue to cook another 5 - 7 minutes until everything is slightly golden.
  4. Beat the eggs with the half & half and grated Romano Cheese. Pour the egg mixture over the vegetables in the skillet.
  5. Shake, tip and otherwise gently move the eggs around allowing the mixture to cook until almost set. This can take up to 10 minutes depending on the stove and your diligence.
  6. Preheat the broiler. When everything is almost set, top the eggs with the sliced tomatoes and the cilegine .
  7. Place the skillet in the broiler and cook until the top is lightly browned and the cheese has melted
  8. Remove from the broiler and allow to sit 5 - 10 minutes. Drizzle with a little olive oil, cut in half, and serve.
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The flavors were lovely. The onions and peppers retained a bit of crunch that complimented the creamy texture of the eggs. A crisp white wine was the perfect accompaniment. 

There are hundreds of ways you can take a frittata, so look at this recipe as your invitation to create your own adventure. 

Mama D’s Milwaukee Adventure

School is out and Summer Vacation is here. Working in a school related industry means that for the next few weeks I have copious amounts of free time. While my furlough will allow for lots of time in the kitchen, there will also be room for adventures outside of said kitchen. That’s what happened recently.

We decided to kick off the summer with a long weekend in Milwaukee. Many of you are saying, “Milwaukee, why?” Well, because it’s a really great city. If Chicago had a “Mini Me” it would be Milwaukee. They are both on Lake Michigan, each has a lakefront rimmed with statue laden parks and impressive museums. There are many other comparisons and I will be touching on some of them in this post. There will not be a recipe, in fact there won’t be a lot about food (though we had some great meals and spectacular dishes), but there will be a bit of beer, and even a distilled spirit or two. Yes, Milwaukee is a drinker’s city, but it is also a whole lot more. (You can explore the places we visited by clicking on the red links in this post.)

Let me start at the beginning. We stayed at the Plaza Hotel, a residence/ hotel, which meant that our room came with a complete kitchen. This little Art Deco gem is located in East Town, an area that is, of course, east of the Milwaukee River. While still considered “Downtown”, it is a grand old residential neighborhood with turn of the century houses and apartments. The housing atmosphere was reminiscent of the Gold Coast in Chicago. This was definitely a walk-able area. Short strolls took us to the lake, museums, and many lovely dining choices. It was the perfect headquarters for our adventure. We never go anywhere to just hang around our hotel however, we had places to go and sights to see.

We are Frank Lloyd Wright geeks. While I don’t like how he chose to live his life, there is no denying that the man was an architectural genius. We have been to some very interesting places in search of his work. This time we went to see his American System Built Houses which were in, for lack of a better word, the seamier side of town.

He designed these as housing for the average family. There were bungalows, duplexes, and four flats that were delivered to the site as do it yourself kits. This was pre-WWI, folks. Sadly, very few still exist. F.L.W.’s differences with the contractor resulted in the project stalling and ultimately the war made materials unavailable.IMG_1883 The block long row of models ran the gambit from hideously sided to beautifully restored. Still the Prairie Style Architecture shone through.IMG_1886

Milwaukee may be know as the Beer Capitol of America, but they have taken a leap into the distilling business as well. Long established Great Lakes Distillery paved the way, but there’s a new kid on the block (actually, a few blocks away) that is raising the standard, (no pun intended…well maybe a little),  Central Standard Craft Distillery.IMG_1918 This place is just coming up on its second anniversary and they make some darn good spirits. The best is their vodka which is made from rye. This makes it dangerously smooth and a little fruity. They take it one step further with a Coffee Vodka that is fantastic. A collaboration with the Anodyne Coffee Company (that is just around the corner), the ingredient list is rye vodka and coffee. No artificial flavors or sweeteners involved.  The Eye Opener, a concoction of this vodka, oatmeal stout, caramel, and cream was wonderful.

The crown jewel in the skyline is the Milwaukee Art Museum. It is so iconic to the city that it appears in their official logo. IMG_1900The building was designed by Santiago Calatrava and for lack of a better word, looks remarkably like a bird or maybe a sailboat (depending on your vantage point). The building itself is a work of art, but it houses a respectable collection of paintings and sculpture. The collection is decidedly American, Modern, and very approachable. Galleries are softly lit and almost intimate. There were many works by lesser known artists, but there was an entire gallery of Georgia O’Keefe, several Joan Miro paintings, and ten Marilyn’s by Warhol.IMG_1897

Picture taking was allowed and as luck would have it, admission was free thanks to Meijer’s Free First Friday.IMG_1925 In numerous trips to Milwaukee, this was our first visit to the museum…it won’t be our last (even if it isn’t free).

Milwaukee is often called “Brew Town” and rightly so. Some of the earliest breweries were founded here. Our adventure took us to the original Pabst Blue Ribbon Brewery. Pabst isn’t made there any more, production happens in Los Angeles (odd isn’t it?). 20160604_122347The old brewery operation which took up several city blocks, is going through a lot of development. The brew house is now a suite hotel called, what else, the Brew House. A number of buildings have been torn down and have been replaced with apartments and lofts. The area is a major work in progress. The original corporate office building however, is still much as it was when Frederick Pabst went to work there everyday. It’s now called “The Best Place” and it is a beautifully restored tavern and beer hall that gives a very entertaining and informative history lesson along with a cold one. We were fortunate to have a former employee on the tour whose insight into working there was wonderful (“I could drink beer any time I wanted”). Actually, back then, a beer break was built into the work day.

There were many other wonderful adventures and the food is outstanding. In spite of what I do in my spare time, I do not take pictures of the food that I eat in restaurants, so here’s a brief description of the best thing I ate in Milwaukee. It was a breathtaking Lemon and Pistachio Semifreddo at Onesto, a small Italian bistro in the Historic Third Ward. My taste buds remember it very clearly.  Cold, creamy and perfectly balanced with lemony goodness and pistachio crunch. If you are ever in Milwaukee check it out, the pasta is homemade and the wine list is impressive as well.

See, I did manage to get  something about food into this post after all. Mama D is never too far away from a great meal, a great adult beverage, or a great city.

 

Let the Grilling (Season) Begin – Kale Stuffed Pork Tenderloin

Here in the Midwest, we seem to finally be having Spring like weather, (with Memorial day just around the corner, it’s about time). Warmer weather lends itself to grilling. Lighter meals and less time spent in the kitchen are both good reasons to take the cooking outside. Even though we grill year round, there’s something special about cooking out in warmer weather. The fact that it is staying light longer makes lingering outdoors to enjoy the warmer temperatures a real pleasure. Plain and simple, grilling just seems like the right thing to do.

A recent outing featured the ever popular Pork Tenderloin. While this lean cut of meat can be easily decimated on the grill, a few carefully chosen steps can result in a juicy and tender piece of meat. I opted to use a stuffing to add moisture deep inside the pork. Then just to make sure that everything stayed juicy, I wrapped it in bacon. Yes folks, we had pork on pork goodness.

The stuffing was a simple blend of onions, garlic, and kale sautéed in olive oil that cooked down to caramelized deliciousness. A little salt and pepper was the only other addition. Once the tenderloin had been opened up, the filling went into every nook and cranny.IMG_1798How to securely enclose this lovely filling? There is always butcher’s twine, but since the little torpedo was going on the grill, something that could provide a bit of protection seemed like a better choice. Enter Thick Cut Peppered Bacon. I precooked it a little before inrobing the tenderloin. It rendered a bit of the fat and ensured both of the porks would be ready at the same time. Again, butcher’s twine could have and probably should have come into service. Instead I used toothpicks, eight to be exact. Knowing the exact number is actually pretty important; it prevents someone getting an unexpected surprise.IMG_1800Off to the grill it went. The wonderful thing about Pork Tenderloin is that it cooks very quickly making it a perfect weeknight meal. This was average size, weighing in at around a pound and it was ready in about 25 minutes. It rested for a few minutes while the rest of the dinner came together (in this case, steamed broccoli). IMG_1804Not to brag, but the slices looked beautiful. The filling created a perfect green bullseye on each slice.IMG_1807

The taste matched the visual appeal. The rich, slightly bitter kale was a perfect counterpoint to the smokey flavor that the pork received from the bacon. All things considered, this was an excellent use for the last of the kale I had on hand. It had lost some of its luster and there wasn’t enough to create a true dish, but as the star of this filling, it stood proud and I felt noble having saved it from the compost bin. Any vegetables that you have on hand would work in this filling, so use what you have. As with the filling, the outer wrap is subject to what you have on hand. Prosciutto or pancetta would be wonderful. 

Grilled Pork Tenderloin Stuffed with Kale
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Servings
4
Servings
4
Grilled Pork Tenderloin Stuffed with Kale
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a medium size skillet. Add the onions and toss to coat. Cook for 2 - 3 minutes.
  2. Add the kale and the garlic and continue to cook for another 5 minutes or so. The kale should be wilted and somewhat tender and the onions and garlic should be golden.
  3. Add a little half and half to keep things moist and continue to cook until everything is very tender. Set aside
  4. If you choose to precook the bacon, lay the strips in a medium skillet and cook over low heat 5 -7 minutes until the bacon begins to render some fat. Remove from the pan and drain on paper towels while you prepare the tenderloin.
  5. Trim any fat from the tenderloin. Using a sharp knife, cut along the length of the tenderloin so that it lays flat. Be careful not to cut all the way through. Set aside.
  6. Spoon the filling into the pork tenderloin stopping a bit short of the ends. Smooth the filling out stopping about 1/2 inch from the edges.
  7. Pull the cut edges together so that the filling is completely enclosed and the tenderloin is more or less back to its original shape.
  8. Wrap the bacon strips around the tenderloin covering it completely. Overlap the strips as necessary to create the coverage. Secure with tooth picks. Know how many you are putting in and make sure to take the same number out prior to serving.
  9. Place the tenderloin on a preheated grill and cook over medium high heat, turning as needed to brown and cook evenly, 20 - 25 minutes. Tenderloin is done when it reaches an internal temperature of 145 degrees.
  10. Allow the tenderloin to rest at least 5 minutes before slicing.
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As we head into the first “Official” weekend of the summer, fire up those grills (if you haven’t already) and let you imagination run free. There should always be an affirmative answer to the question, “Can you grill it?”

Another Meatless Monday Creation (yeah, really) – Zucchini Pasta Frittata

We are still enjoying Meatless Mondays in Mama D’s Kitchen. I’ve shared many meatless recipes here and not to flog the proverbial dead horse, but one more is about to be shared. You can consider this your spoiler alert. My feelings will only be hurt a little if you choose to bypass this offering, but before you turn away, give this little treasure a “lookie see”, you may be impressed.069

Eggs were speaking to me one recent Monday and they were telling me that they wanted to be a frittata when they grew up. That seemed like a reasonable request, so I embarked on a search to find worthy companionship for them. The refrigerator yielded several zucchini and a jalapeno, the pantry offered a jar of roasted red peppers, and onions and garlic left their place of honor on the counter to join in the merriment. I even found a lonely sliver of mozzarella cheese that begged to tag along.

I wanted to do something different with the zucchini, after all it is pretty standard fare in the frittatas that come out of the kitchen. I remembered seeing several recipes for Pasta Frittatas that made use of left over spaghetti. I had no left over pasta and it being Monday and all, I was trying to get things on a less “carb heavy” track after the weekend. We all know that “Zucchini Pasta” is a current darling of lighter cooking, so it was a natural leap to get out the spiralizer and crank out a pile of green (and white) goodness to replace the starchy alternative.049As with any good fritatta, it is at its best when layers of flavor come together. Mama D’s Trinity (Garlic-Onions-Olive Oil) was joined by the chopped jalapeno. They cooked to golden loveliness before I added the zucchini.057The zucchini took mere minutes to cook to “al dente” creating a bed of veggie delight ready for their egg bath. The eggs were gently cooked to the point of almost being set. everyone has their own technique for cooking a frittata. I’m of the shake, lift, and be patient school. All of this paid off, and the eggs cooked to almost set perfection. As a crowning touch, I added some shredded mozzarella and roasted red pepper strips before dispatching it to the broiler.

A quick note here: I do not have an “oven friendly” medium skillet. I know, shame on me. I did however, have a skillet with a non-ovenproof handle and some foil.  Wrapping the foil tightly around the handle made the pan more or less oven safe. See, it was worth reading this just for that handy little tip.  070The magic happened and the frittata came out golden and bubbly. This was the perfect  size for two (we’re talking Mama D size servings here), but it could easily serve three or maybe four if you added some crusty bread, a nice salad and a killer dessert. 073

Zucchini Pasta Fritatta
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Servings
3
Servings
3
Zucchini Pasta Fritatta
Print Recipe
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a medium oven friendly skillet. If you don't have one, wrap the handle of a non-oven friendly one tightly with foil.
  2. Add the onion and jalapeno and cook for 3 minutes or so until things get soft and fragrant.
  3. Add the garlic and cook for a few minutes until everything is golden and smells heavenly.
  4. Add the zucchini and toss to combine with the oil and veggies already in the pan. Cook for 3 to 4 minutes until the zucchini begins to wilt and takes on some color.
  5. Beat the eggs in a medium bowl with the half & half. Add a little salt and pepper or any other seasoning of your choice.
  6. Pour the egg mixture over the vegetables in the pan and shake the pan to distribute the eggs and begin the "not sticking" process.
  7. As the eggs cook around the edge, lift gently with a spatula to allow the uncooked egg to get to the bottom. Continue to cook, shake, and lift until the eggs are almost set.
  8. Top with the red pepper strips and the grated cheese. Place the pan under the broiler and allow to cook until the top is set and the cheese is melted and golden.
  9. Remove from the oven and allow to sit for 5 minutes before cutting and serving.
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With warmer weather more or less coming to stay (except for the almost frost last night), light suppers will be occurring more often. Eggs are such a versatile base and the choice of vegetables, herbs, and seasonings are as wild as your imagination. Give a frittata a try. It’s easy, quick and almost foolproof.