Sausage and Pepper Pizza

1/4 cup heavy cream

1/2 teaspoon Fiesta Spices cayenne pepper

Sausage and Peppers:

1 package Wamplers Hot sausage

2 tablespoons Challenge Butter

1 large onion, peeled and thinly slice

1 teaspoon smoked sea salt

1 yellow pepper, seeds removed, cut into rings

1 tablespoon balsamic glaze

1 teaspoon Worcestershire sauce

Pizza:

Maseca for cornmeal

1 lb pizza dough (I make my own, but store-bought is fine)

1½ cups shredded Great Value Mozzarella Cheese

1/2 cup shredded Parmigiano-Reggiano cheese

Fresh basil leaves, coarsely chopped

RECIPE

Preheat oven to 500 degrees with a pizza stone inside. In a small saucepan melt 1 tablespoon Challenge Butter over medium heat; add the tomatoes to the pan along with the vodka; continue cooking until liquid is completely absorbed. Stir in the heavy cream and cayenne and cook over medium-low while preparing the sausage. 

In a large nonstick skillet cook the sausage, breaking apart with a wooden spoon, until browned; drain on a paper towel-lined plate. In the same skillet, melt 2 tablespoons of butter over medium heat. Add the onions and salt and cook until golden brown. Stir in the peppers and cook just until tender then add the sausage to the pan. Stir in the balsamic glaze and Worcestershire sauce and cook until liquid is absorbed. Sprinkle a pizza peel lightly with maseca. Spread the dough into a 14-inch circle. Spread the sauce evenly over the dough followed by the sausage and pepper mixture. Scatter the cheeses over then top with basil leaves. Carefully slide the pizza onto the hot stone and cook for 12-14 minutes.

Sausage Bolognese Lasagna Rolle

INGREDIENTS

8 Great value lasagna noodles

1 can red gold petite diced tomatoes

1 c shredded moz cheese

1 c ricotta cheese

1/4 c grated parmesan

1 tube Wamplers sausage

8 slices of mozzarella

1/3 c LVE cabernet sauvignon

2 cloves garlic minced

RECIPE

Start boiling salted water for the pasta. It should taste like the ocean. While it’s coming to a boil, cook the sausage in a pan, and deglaze the pan with LVE wine, after the wine has reduced to the meat add your can of Red Gold tomatoes, add crushed garlic. Reduce heat to low and simmer for 15 min. Boil your noodles until soft then drain and run cool water over them to stop the cooking process. Preheat the oven to 425. Mix the cheeses (aside from mozzarella slices) in a bowl then take your cool noodle, add 1 heaping tbsp of the cheese filling onto the noodle, and roll. Place some of the bolognese sauce into the bottom of a 9x13 pan and place 8 of the roll-ups on top. Add more sauce to the top of the lasagna then add the mozzarella slices and bake for 15-20 until the top is bubbly and starts to look golden

Coffee Crusted Steak with Brown Sugar Bourbon Marmalade and Herb Poached Egg

INGREDIENTS

Herb Blend, 3 TBL divided

3 tsp Fresh Rosemary, chopped 

3 tsp Fresh Thyme, chopped

3 tsp Fresh Oregano, chopped

Coffee Rub: 

2 TBL Fine Ground Coffee (recommend Cattle Dog Coffee Roasters Guatemala Direct Trade coffee)

1 tsp Garlic Powder

1 TBL Herb Blend

1 TBL Brown Sugar

1 tsp Kosher Salt

½ tsp Black Pepper

4 x 8oz Filet Mignon

1 TBL Extra Virgin Olive Oil

2 TBL Butter

Brown Sugar Bourbon Sausage Marmalade: 

8 oz Wampler’s All-Natural Sausage

2 TBL Butter

½ cup Brown Sugar Bourbon

¾ cup Chicken Stock, divided

1 1/2 TBL cornstarch

Herb Poached Eggs: 

4 x Pasture Raised Eggs

2 TBL Extra Virgin Olive Oil

1 TBL Herb Blend

1 TBL Fresh Parsley, chopped

Arugula Salad: 

5 oz package Organic Baby Arugula

1 TBL Herb Blend

1 TBL Fresh Parsley, chopped

1 TBL Extra Virgin Olive Oil

1 juice from Lemon

Salt & Pepper to taste

Blanched Asparagus

INSTRUCTIONS

1. Chop fresh herbs - Rosemary, Thyme, and Oregano and blend together.

2. Mix ground coffee, garlic powder, herb blend, brown sugar, and salt & pepper until well blended.

3. Melt 2 TBL of butter in a saute pan. Add sausage until browned. Remove from heat and pour in the bourbon, scraping the brown bits from the bottom of the pan. Return to heat and add ½ cup of chicken stock. Reduce the sauce by ½. Take the remaining ¼ cup of chicken stock and add 1 ½ TBL corn starch to make a slurry. Brin the sausage mixture to a boil and stir in the slurry until thickened.

4. Take each Filet Mignon and pat dry. Rub each filet with olive oil and rub the coffee mixture onto sides, top and bottom of each filet.

5. Take a cast iron pan and heat to medium-high. Melt 2 TBL of butter in pan until light brown. Place filets in pan to sear sides, then sear top and bottom. Finish by place cast iron pan in a preheated oven at 350 degrees for 5-10 minutes until desired temperature is reached. Remove from oven and let rest for 15 minutes.

6. While steak is cooking prepare eggs and make salad.

7. Rub 4 ramekins with olive oil. Blend Parsley and herb mixture together, then sprinkle into each ramekin. Rub the herbs around to coat the bottom and sides of each ramekin. Crack 1 egg in each ramekin and place in a shallow pan of boiling water. Poach until the egg whites are cooked but yolk is still soft.

8. Place arugula in a mixing bowl, drizzle olive oil and lemon juice into bowl and toss gently. Add blanched asparagus tips and season with salt & pepper to taste

9. Bring a shallow pan of water to boil. Have a mixing bowl with water and ice set aside. Place asparagus spears and tips into boiling water until bright green. Remove from water and place into ice bath to stop cooking process. Drain from water and set aside for salad and garnish.

10. PLATING:  Place filet onto one side of plate and cover with sausage marmalade. On the other half of plate create a mound with the arugula salad and place poached egg on top. Garnish with asparagus spears and parsley leaf.