While cleaning out our Indiana lake cabin, Ms. Sassy and I used the power vac to suck up one dead mouse, a bucketful of dead ladybugs and enough cobwebs to weave into a blanket. Meanwhile the Woodsman tinkered with a busted pipe and a toilet leak in the basement while the Swimmer (who is a very tall man) combed leaves from the yard with a broken rake one third his height. As for Rooster, he donned some work gloves, beat some foam mattresses, and then began opening bottles of wine to keep up our spirits.
When the cleaning was over we hit downtown Chesterton for restaurant ribs. Wagner’s is a place where the waitresses are all blonde and vary in age from barely-legal to well, older. We all ordered the babybacks, even Ms. Sassy who last year at this time was a vegetarian. And as we sat there, sucking meat off slick give-it-up-bones, I thought to myself, not bad for a bunch of poor boys and gals from University of Montana.
The Rules: Send your original recipe containing any variety of Emeril's Gourmet Smoked Sausage products Recipes will be selected and judged based on the following criteria: Creativity (25%), Convenience (25%), Overall Taste (25%), and Essay (25%): In 20 words or less, explain why you think your recipe can BAM with the best. Limit one (1) entry per person, household or address.
The Prize: Five (5) First Prize winners will receive an Emeril Gift Basket containing All-Clad Metalcrafters pans and one (1) Emeril Lagassee Cookbook. (1): Grand Prize winner will be awarded $30,000 to be used towards a Kitchen Makeover (to be awarded in the form of a check).
The Entry: Sausage Po’ Boy
1/2 cup mayonnaise
2 teaspoons whole grain mustard
1 teaspoon raspberry vinegar
1/8 teaspoon cayenne
1 scallion (3 inches of green left on), minced
1/4 teaspoon salt
4 turns freshly ground black pepper
1/4 cup fresh or frozen pitted sour cherries (2 ounces), roughly chopped
4 turns freshly ground black pepper
1/4 cup fresh or frozen pitted sour cherries (2 ounces), roughly chopped
1-12.8 oz. pkg. of Emeril's™ Old Fashioned French Style Smoked Sausage
2 tablespoons olive oil
2 tablespoons olive oil
1 crusty loaf French bread (22 to 24 inches long)
1 tablespoon fresh tarragon leaves
2 bunches watercress, tough stems discarded
Pre-heat broiler. To make remoulade, in a small mixing bowl, whisk together mayonnaise, mustard, raspberry vinegar, cayenne, minced scallion, salt and pepper. Stir in the chopped sour cherries and reserve.
Slice sausage into ½” diagonal pieces. Heat olive oil in a saucepan or skillet. Saute sausage 2-3 minutes. Slice French bread lengthwise. Toast split loaf under broiler until very pale golden. Spread cut sides of loaf with reserved remoulade. Arrange watercress and tarragon leaves evenly on the bottom half of loaf. Top with sausage. Replace the top of the loaf. Slice the po’boy into 4 equal portions and serve.
Yield: 4 servings
1 tablespoon fresh tarragon leaves
2 bunches watercress, tough stems discarded
Pre-heat broiler. To make remoulade, in a small mixing bowl, whisk together mayonnaise, mustard, raspberry vinegar, cayenne, minced scallion, salt and pepper. Stir in the chopped sour cherries and reserve.
Slice sausage into ½” diagonal pieces. Heat olive oil in a saucepan or skillet. Saute sausage 2-3 minutes. Slice French bread lengthwise. Toast split loaf under broiler until very pale golden. Spread cut sides of loaf with reserved remoulade. Arrange watercress and tarragon leaves evenly on the bottom half of loaf. Top with sausage. Replace the top of the loaf. Slice the po’boy into 4 equal portions and serve.
Yield: 4 servings
Essay: This Po’boy Bams with the best thanks to sweet and sour remoulade, sizzling hot French-style sausage and refreshingly cool watercress.
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