Free-Range Beef and Sausage Platter with Broiled Eggplant and Zucchini

When you’re facing the forever-seeming dank days of winter, replete with on again, off again snow and rain that are ever-chaperoned by gray clouds, this meatball and sausage platter is just the tonic; its deep luscious sauce invites pairing with a robust red, bistro music and low lights.

Sautéed beef meatballs and pork sausage are the foundation of this deep red sauce replete with Mediterranean and Asian spices: fenugreek, cumin, basil, turmeric, garlic, and tomato. The broiled vegetables add a delightful crunchy-chewy texture as well as their distinctive flavors. Enjoy! Continue reading “Free-Range Beef and Sausage Platter with Broiled Eggplant and Zucchini”

Insalata Mediterranea Pesce e Salsiccia [Mediterranean Salad w Sardines & Sausage]

After pedaling around my quartier (neighborhood) for a meeting in teens temperatures, I thumbed my nose at winter with this. I highly recommend perverse behavior, it’s good for the soul (at least mine ;^).

  • Thin onion crescents, oregano, marjoram, thyme, red wine vinegar in large mixing bowl.
  • Sauté Italian sausage sliced 1/8″ on low fire, covered if frozen, turn after 10 min, remove to bowl.
  • Chunk tomato, slice carrot and green zucchini. When sausage is done and removed from pan, kill fire and add tomato, deglazing sauté pan.
  • Add carrot and zucchini to bowl and ample EVOO and sea salt (Mediterranean, of course!) scrape sauté pan with wooden spatula and add tomato to bowl.
  • Chop feta, add to bowl, add olives to bowl.
  • Chop green cabbage, add to bowl, and mix with spatula. Correct vinaigrette for balance.
  • Optional. Add spicy giardiniera to bowl and mix.
  • Plate and top with sardines.
  • Stupendous with dry white or medium unoaked red. I paired with house Shiraz and my Chanson playlist, which were delightful.