I based it off this Emeril recipe, but (since I'm pathologically incapable of following a recipe, even my own) I made a few changes. First of all, I don't get all futzy and measure things. I used two smallish carrots, two celery stalks, and a bunch of lovely, local green onions. I had regular onions, but... wanted to use the green onions before they went bad. They were so big, too, that I figured they had plenty of oniony goodness. I only used one pound of lamb sausage, because I'm not cooking for a crowd... cooked that up in a dab of lard (hee hee... I love using lard because it's SOOO "wrong"), took it out of the pan (because I was short on space) and tossed in the veggies. When they were ready, I added 2 cups of tomato puree, about 1/4 cup of wine, 3 shakes of red pepper flakes (which was too much!) and 1/2 teaspoon thyme.
I didn't have the mushrooms, so I just put it on pasta and had the Grill Geek grill up some asparagus.
Posts
No comments:
Post a Comment