Since I’m off count, I’ll just call this celebrating local Good Food day! For Breakfast, Dai Due Wild Boar Chorizo, with scrambled Milagro Farms eggs on an El Milagro flour tortilla, with some Taco Deli Dona Sauce. I was puttering around the house, wanting to cook, updating the blog, tweeting, doing laundry, pondering dinner for my folks and me, (they have eaten some odd food lately). I was thinking I should pay a visit to HOPE Farmer’s Market, for their last market of the year, but really being rather lazy. Then, it happened. HOPEAtx tweeted, Thunderdogs! from Salt and Time. I was off like a light, knowing exactly what a Thunderdog would be. My beloved Thunderheart Bison, worked into a hot dog. So, I wasn’t hungry, but there it was:
I’ve been to the Salt and Time kitchen, twice, and installed a garden behind it. I know how pristine it is, and what an amazing person Ben, is. The thought of a hot dog, with no mystery meat, no chemicals, no preservatives and meat from a source I know personally, and trust, and with Ben’s amazing pickle, it was delicious. Look for new and good things coming soon for Salt and Time.
I had several ideas for a cooking afternoon. I wanted to make a large dinner to share with my folks, so that they would have leftovers for tomorrow. I opted for a mushroom theme, having in my possession Dai Due Chicken and Mushroom Sausage, Dai Due Bacon and Mushroom stuffed Quail, and Mushrooms from Kitchen Pride from the farmer’s market yesterday. So, I got started.
I did a fairly small dice on the mushrooms, and also diced the last two of my home grown shallots, and some garden thyme.
Taking a clue from Bola Pizza‘s mushroom pizza, I first sauteed the shallots in some Kocurek duck fat, then added the mushrooms and some white wine and garden thyme.
Adding liquid to mushrooms always confuses me, because they release so much liquid of their own, and I didn’t want a liquid mess. I actually thought I over did it, and poured some off, later realizing that it would have eventually cooked off if I had left it alone.
So, next up I took the Dai Due Chicken Mushroom sausages from their casings and sauteed until done. Once done, I added the sausage to the mushroom mixture, and set it aside.
I realize this is looking like a lot of food, but that was the goal. Dinner for me, my parents, and leftovers for them. So quit hating.
Next up, the mushroom and bacon stuffed quail from Dai Due. There were four.
I took them out of their package, rubbed them with olive oil, and salt and pepper, and put them in a 375 degree oven.
Next, I cut up a slice of Kocurek Czech bacon and cooked it in a separate pan, then started cleaning the Springfield Farm spinach.
By this time, the water was boiling with the Texas Pasta Company pasta in it, and I needed to make the sauce for the chicken sausage. I was out of local cream, so I borrowed a cup from my parents. I threw that in the mushroom and sausage mixture, with a little VeldHuizen Farms Paragon cheese, and some Full Quiver Neufchatel, for thickening and a bit more flavor. Once I drained the pasta, I doused it with about a tablespoon of Con’ Olio Porcini Olive Oil for depth.
Then, I took the stuffed quail out of the oven to rest.
I gave the spinach a quick turn in the Kocurek bacon, until it had wilted a bit, then packed up the meal for my parents, with enough for leftovers. After taking dinner up the street, I came home and ate mine.