Tuesday, April 22, 2008

I know I threatened no more food posts...

And honestly, I wasn't planning on participating in this month's Homegrown Gourmet, due to the lack of a kitchen, but tonight I got creative and it just happened to coincide with the Homegrown Gourmet theme AND was Passover friendly!

The plan for tonight's dinner was pretty simple. Sausage and veggies. Yeah. Sounds REALLY appetizing huh? And blog worthy?

And then when I was on my way home I had a brain flash of the redskin potatoes on top of our fridge. And remembered that Potato is the theme of Homegrown Gourmet. Sausage and potato is such a great comfort food for me. And then I started creating the entry more and more to make it truly "homegrown." I already had a head start with chorizo sausage. So why not make the dish entirely Southwestern? My only problem was how to cook it. A quick call home:

Me: Whatcha doing?
Jon: Packing.
Me: Okay, well have you packed the little pot that was in the sink?
Jon: Not yet.
Me: Okay, don't pack it.
Jon: okeeeeee....hey, I'm getting another call, can I call you back?
Me: Yeah, but don't pack the pyrex dish I took out of the dishwasher yesterday okay?
Jon: I packed that last night.
Me: What about the metal square pan?
Jon: Packed that last night too.
Me: Okay, don't pack ANYTHING else till I get home.

So he didn't. And I still didn't have anything to cook in. Until I remembered the pyrex bowl in the dishwasher. So out it came and I washed it by hand. Then I used it to make Southwestern Sausage Au Gratin.

Southwestern Sausage Au Gratin
4 red skin potaotes, sliced thinly
2 chorizo chicken sausages, casings removed
1/2 green pepper, chopped
1/4 cup cheddar cheese, shredded (I used a cabernet soaked cheddar from a local vineyard - which added a great color, and scared Jon into thinking he was eating raw meat - always a bonus)
1/4 cup mozzarella cheese, shredded
1 Tbsp creama fresca
1/8 cup heavy cream

1) Preheat oven to 350. Heat pan over medium heat and cook crumbled sausage until browned.
2) Layer 1/2 potatoes. 1/2 sausage, 1/2 peppers, 1/2 cheeses and creama fresca.
3) Repeat layers of potatoes, sausage, peppers, and cheese.
4) Pour cream over top.
5) Cook for 45 minutes. Let sit 10 minutes before serving.

Serves 4.
Each serving has:
Calories 187.9
Total Fat 12.1 g
Cholesterol 49.6 mg
Sodium 402.5 mg
Potassium 175.5 mg
Total Carbohydrate 7.9 g
Protein 12.1 g


  1. You are the bravest of the brave. My staples during packout week tend to be pizza and takeout Chinese, because I'm always to freaked out by the mystery leftovers in the fridge and the sketchy canned food that somehow got accumulated in the pantry. Clearly, none of the above (with the possible exception of the mystery leftovers) are Passover friendly.

    Oh, and for the record, I'm so sick of Matzah. Just thought I'd share. I'll ship you the rest of my box, you can use it as packing materials. That's about what it tastes like. ;)

  2. This looks fantastic! I grew up on chorizo (and was totally addicted to it with scrambled eggs) but don't eat beef or pork anymore. I'm on the hunt now for the chicken version! who knew?
    Thanks for the great entry and amazing fortitude! ;-)

  3. very impressive! i'm also loving the floral disposable plate ;)

  4. This combo looks so comforting and delicious.
    Hope packing and getting ready for the move are going well!

  5. I always get so hungry looking at your blog. That dish looks so good. Seriously, what's better than sausage and potatoes?!?

  6. You are such a good wife! If I were you, I'd be ordering take out during all the packing madness.

  7. So this is where we sit you down, tell you how much we love you and then get you to admit to being a blogoholic. After the intervention, we ship you to a spa and force you to relax and get a facial and a manicure and forget about food unless someone is serving it to you.

  8. Gooey, creamy, cheesy and potato-ey...yum!!

  9. At first glance I thought you made some sort of trifle. Then I saw chorizo... and thought you were like Rachel in "Friends". Did the pages of your cookbook stick together? Of course reading everything helped! Looks good. Where do you get the chicken chorizo? I have only seen it at Trader Joes.

  10. This sounds delicious! Great entry to HG.

  11. i don't think i've ever heard of cabernet soaked cheese before. interesting!