Tag Archives: Sausage

Sausage and Waffle and Fried Chicken Breakfast Lasagna | “The Boondocks”

by Blake Stilwell

Happy Thanksgiving everyone! I’ve always come short of writing direct Thanksgiving recipes. As Eaten has a recipe for a nice holiday dessert. We have a recipe to tell you what to do with Thanksgiving leftovers. I’m not one to tell you what to do with your Thanksgiving food, no matter how bad it might be. Today we have a Thanksgiving-related post, not in terms of the kind of food or celebration of the holiday, but today we celebrate what comes after. This post is a celebration of The ‘Itis.

Itis: /ī-təs/ n. – The general feeling of lethargy and well-being experienced after eating a large, usually high calorie meal. This phenomena is particularly triggered by foods high in carbohydrates and red meat.

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In season 1, episode 10 of the critically acclaimed and often controversial animated series the Boondocks, Robert “Granddad” Freeman (John Witherspoon) cooks up Huey’s (Regina King) broccoli with pork, to which Huey says “vegetables cooked with pork counts as pork!” The meal he makes for entrepreneur Ed Wuncler (Ed Asner) and a local couple, the Dubois, inspires the creation of The Itis, a restaurant with beds instead of tables and a menu that, according to Huey, “will cause death.”

The signature menu item is the “Luther,” a one-pound burger, soaked in butter and cheese, served with five strips of bacon on a grilled Krispy Kreme doughnut.

So why opt to make the breakfast lasagna, instead of the Luther, featured so heavily in the episode? The Luther is pretty common by now, you can even order one for Sunday brunch at Churchkey in Washington, DC. Also, Krispy Kremes are hard to come by in Upstate Central New York. Also, if you watch the rest of the episode, you know the terrible effects the Luther can have on a community, and I wouldn’t want to inflict something like that on you, dear reader. I also promised to make a real dish this time, instead of another sandwich.

Also, the irony of writing a blog post, creating a recipe from an episode of a show that is not only a scathing indictment of the movie Soul Food, but also of soul food itself, is not lost on me.

Ingredients:

This is a six-part miniseries. You’ll need waffles instead of lasagna noodles, made for multiple layers, as well as layers of eggs, a sausage layer, a fried chicken layer, and enough sausage gravy and cheese for other layers.

Maple Syrup
Pepper Bacon
Shredded Cheddar Cheese
Pepper to Taste

Sausage Layer:
4 fresh sausage links
maple syrup

Fried Chicken Layer:
6-8 boneless fried chicken thighs
large bottle of vegetable, peanut, or canola oil
4 cups flour
1 tsp garlic powder
1 tsp onion powder
2 tsp cayenne pepper
2 tbsp paprika
2 tbsp salt

Sausage Gravy:
3 tbsp butter
2 fresh sausage links, casings removed
1/4 c flour
1/4 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups milk
1/8 teaspoon cayenne pepper

Waffle Layer(s):
You could always buy Eggos, which is waffle blasphemy, or make an instant waffle mix, which is less horrifying.

1 3/4 cups unbleached, all-purpose flour
1 tablespoon baking powder
1 1/2 tablespoons sugar
1/4 teaspoon salt
1 3/4 cups milk
2 eggs
1/2 cup canola oil
1 teaspoon vanilla

Scrambled Egg Layer:
6 Eggs
3/4 c Ricotta Cheese
1/2 lb Shredded Cheddar
Salt/Pepper

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  1. For the scrambled eggs, whisk eggs and salt together in a large bowl. Melt butter in a large nonstick skillet over medium heat. When foam subsides, add eggs and stir until eggs are almost cooked but still runny in parts, about 2 minutes. Remove from heat and stir in ricotta until incorporated but clumps of cheese are still visible.
  2. To make fried chicken, mix the dry ingredients with the flour, then place seasoned flour in a paper bag. Add 4 to 5 pieces of chicken to the bag and shake, coating thoroughly in seasoned flour. Fill a large skillet 3/4 full with good, clean oil. (I used canola, but granddad probably used peanut or vegetable). Heat the oil to 325° F and put chicken one at a time into the oil. Don’t let the chicken pieces touch. Cook until juices start to flow out of the chicken. Turn with tongs, cook another five minutes. Place chicken onto paper towel-lined plate. When in doubt, use a meat thermometer. Chicken should be cooked to 158°.
  3. To cook the sausage gravy, heat butter in a large frying pan over medium-high heat until foaming. Add sausage and cook, breaking it up into smaller pieces with a wooden spoon, until the meat starts to brown, about 5 minutes. Reduce heat to medium. Add flour, salt, pepper, and cayenne. Cook, stirring frequently, for 1 minute. Gradually stir in milk, scraping up any browned bits from the bottom of the pan. Bring to a simmer, stirring constantly, until the mixture has thickened slightly, about 1 minute more. Remove from heat.
  4. To cook the sausage, fry the sausages until the fat and juices start to fill the pan. Once there’s a layer of  fat in the pan, add a tablespoon of maple syrup to each link and cook thoroughly. Slice the sausage at an angle.
  5. For the waffles, separate the yolks and the whites. Set the whites aside and mix dry ingredients in a large bowl. Make a crater in the middle and mix the wet ingredients (except the egg whites) there. Then mix the whole batter.Whip the egg whites until stiff, then fold the whites into the batter bowl. Cook in a waffle iron.
  6. Fry bacon until crispy, keep in long strips and dry on a paper towel.
  7. To assemble lasagna, butter a 8×8-inch casserole dish. Place waffles side by side in the bottom of the dish. Spread 1/4 cup of maple syrup evenly over the waffles. Top with half the scrambled eggs. Layer sausage slices on top of the eggs. Sprinkle half the cheddar evenly over the eggs. Top with half the sausage gravy. Repeat these layers once more. Finish by arranging bacon strips in an even layer on top. Add extra pepper, liberally at any level, because black pepper is awesome.

Bake at 400°F for 15 minutes. Lasagna can be assembled the day before, covered, and refrigerated until ready to serve. Remove lasagna from oven and let sit for 30 minutes before slicing and serving.

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You really can’t (shouldn’t) eat too much of this at any one time and the resulting Itis is immediate, especially when eaten in the morning.

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Vinnie’s Prison Tomato Sauce | “Goodfellas”

By Blake Stilwell

As far back as I could remember, I always wanted to be able to cook like a gangster. Even before I wandered into the Red Lobster for my first job, I knew I wanted to … okay, I’m just kidding. Hey, I love this movie. Everything about it is perfect. It used to make me smile every time I went to the Subway when I lived in Red Hook because my stop was by Smith and 9th and Jimmy was going to have Karen whacked on the corner of Smith and 9th.  I’m one of those goody-good people who work shitty jobs for bum paychecks and take the subway to work every day that Henry Hill talked about. Even now, every time I’m introduced to a large group of people at the same time, I think of this scene:

Of course, everything is great until the wiseguys get pinched for a shakedown. But if movies and television have taught me anything, it’s that mobsters don’t go to prisons like the rest of us. This is illustrated in one of my favorite food scenes in any movie ever made. It’s like Henry (Ray Liotta) said: Dinner in prison is a big deal. But a big dinner shouldn’t be just for wiseguys. It’s time for the big family dinner to make a comeback!  This week, so I’m posting a recipe that could please a crowd, maybe even the family.

While everyone was in prison, Vinnie was in charge of making the tomato sauce for the pasta dish. Vinnie was played by Charles Scorsese, director Martin Scorsese’s real-life father. Scorsese also cast his mother Catherine to play Tommy’s (Joe Pesci) mother. Luckily for us (and film history) he also got Catherine to cook the food seen in the film… namely the food Vinnie is cooking for the prison dinner pasta dish.

Why is lucky for us? In this scene, you don’t hear much about the ingredients involved…  Thin sliced garlic, oil, veal shanks, beef, pork, 3 small onions, 2 big cans of tomatoes. Based on this sliver of information, I could have devised an Italian-style sauce from this… but would anyone want to make a tomato sauce hacked together by some medigan from Southern Ohio? No, it’s lucky for us Catherine Scorsese cooked the food in Goodfellas because she was able to give her meat sauce recipe in to Entertainment Weekly in a 1990 article, the year Goodfellas was released.

For meat sauce:
1/2 lb. piece shank of veal, whole
1/2 lb. pork sausage
light olive oil
medium onion, chopped small
5 large garlic cloves or more, whole
6-oz. can tomato paste
2 28-oz. cans Italian-style tomatoes (preferably Redpak brand)

For meatballs:
1 lb. ground mixture of veal, beef, and pork
1 egg
grated Locatelli and sardo cheeses (this may require a trip to a deli, a Whole Foods, or a specialty store)
fresh parsley
garlic salt, optional
salt and finely ground red pepper
2 T tomato sauce
bread crumbs if needed for consistency

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Yes they do, in fact, sell this one pound meat mixture. No need to buy three pounds of separate meats.

Sauté sausage and veal in a large pot in olive oil until a little brown. Put aside. Sauté onion and garlic cloves in the same pot until golden. Add tomato paste and 3 paste cans of water to pot. Put tomatoes through a sieve to get rid of seeds and add to pot. Cook on low flame.

When sauce starts to bubble, add salt and red pepper to taste and simmer for a while, stirring every now and then from the bottom up. Don’t put in any oregano; it keeps repeating on you.

Add the large pieces of veal and pork. Cook uncovered until meat comes apart with a fork.

Mix meatball ingredients together and roll into egg-size balls. Put raw meatballs in the sauce — do not fry them. When meatballs float to the top of the sauce (don’t stir until they do), they should be done. Simmer and stir a few more minutes.

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Always listen to your mother. Also, always listen to Academy Award winning Director Martin Scorsese’s mother.

Remove pieces of veal and pork, slice, and serve as a side dish with meatballs. Serve sauce over spaghetti or whatever pasta you want.

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So that’s Mama Scorsese’s recipe verbatim.

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And it is definitely worth the time and effort.

If you need clarification, I recommend a cup of bread crumbs, and minimal cheese. If the meatballs still aren’t the consistency you like, add some more, just don’t make them mealy. This makes a pretty good amount of food. The recipe originally printed says “two hearty eaters” but this will cover more like five. After cooking this recipe, I have to wonder what Paulie was slicing the garlic to make…

In reality, of course, prison is not this good. I mean, it might have been for Henry, Vinnie, Paulie, and those guys. This movie was based on the non-fiction book Wiseguy by Nicholas Pileggi, after all. But just think of Jimmy, that poor Irish bastard, he was probably having a much harder time in Atlanta.

Now… take me to jail.

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