Grilled Pheasant Sausage
Summer Squash and Celery Leaf Risotto
Tomato and Clam Broth
This whole feature came together thanks to Shannon's first ever attempt at making a sausage. These Pheasant sausages that she made were spot on. Done in the style of a Boudin Blanc, she got the fat content and seasonings absolutely perfect. From there it was easy. I didn't think that just a plate of sausages would sell on a day pushing 40 degrees celcius. I did a little surf and turf instead and they flew out the door. Simply pan fried ling cod, grilled sausage, a risotto with beautiful baby patty pan squash and a celery leaf pistou mixed in. I finished the plate of with some home made clamato. I like the thin broth with risotto, it seems to keep the rice at a good consistency throughout the meal instead of getting to thick.
It was a good special to end and extremely busy week in which I cooked hot lunches for approximately 800-900 people in blistering heat, all the while standing in front of a white hot grill, two ovens at 400 degrees and 14 burners. Those of you in the same position as me, a tip of the cap. I am going to soak myself in the river for two days and try to stop my brain from overheating.
Sean
I want to dissect your brain, brother.
ReplyDeleteOnly if you promise to cook a bit of it after all the science experiments.
ReplyDeletemaking those sausages was so great! A wonderful learning experiance, that is the reason why I love cooking so much, is that i get to learn everyday if i let myself.
ReplyDeletenice feature sean!