Posts tagged: Dijon

Sausage Wraps

During college football season, a Saturday afternoon backyard barbeque or grill session is almost a given. One of the dishes I love to cook in these situations is sausage wraps. Sausage wraps are very easy and always a hit.

Julianne bell peppers and onions

Julianne bell peppers and onions

Ingredients:

  • 4 medium to large bell peppers. I prefer to use 1 each of green, red, yellow and orange.
  • 1 medium to large onion. I prefer to use 1/2 of a white and 1/2 of a red.
  • 1 Anaheim pepper
  • 2 tablespoons coarse salt
  • 2 tablespoons fresh ground pepper
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon ground cumin
  • 1 tablespoon cajun seasoning
  • 1 tablespoon garlic powder
  • 1 stick butter
  • Spray butter
  • 10 – 12 Sausages. I prefer to use Italian Hot, Mild or Sweet
  • 10 – 12 Flour Tortillas. I prefer a specialty tortilla made local called a Southwestern Tortilla.
  • Dijon mustard

Directions:

Veggies after being spiced and tossed

Veggies after being spiced and tossed

Julianne the bell peppers and Anaheim pepper; Anaheim julianned slices should be cut in half. Slice onion in to 3/8 inch rounds, cut each round in half, remove any odd shaped pieces. Add bell and Anaheim peppers and onions into a large mixing bowl. Cut butter into small cubes. Add salt, pepper, cajun seasoning, garlic powder, cumin, worcestershire sauce and chopped butter. Mix thoroughly.

Preheat grill to 375 degrees. Add one half of the vegetables each to a sheet of aluminum foil and wrap. To a second piece of aluminum foil, add the first bundle but flip such that the unfolded side is up. Place on grill such that folded side of outer bundle is face down. Grill 20 minutes then flip and grill an additional 20 minutes.

Sausage should be cooked for 30 minutes, flipping sides every 5 minutes.

Spray tortillas with butter and place on grill 1 minute both sides.

Ready to wrap and eat

Ready to wrap and eat

Serve sausage on top of tortilla, adding vegetables to taste. Top with Dijon mustard.

This dish could also be made vegetarian by simply omitting the sausage and piling on the vegetables.

Grilled Caesar Salad

Hungry 4 More is throwing the 1st Annual H4M Cookout at the end of the week and I needed a grilled vegetarian dish to serve. I decided on Grilled Caesar Salad. Inevitably the first question everyone asked me was, “How do you grill a salad?” This dish can be prepared in both a vegetarian and non-vegetarian style.

Serves: 6

Ingredients:

  • 3 Hearts of Romaine Lettuce
  • 1 Tablespoon fresh ground pepper plus additional for grilling
  • 1 Tablespoon Kosher Salt (optional, see below) plus additional for grilling
  • 4-6 cloves of garlic
  • 3/4 cup Extra Virgin Olive Oil plus additional for grilling
  • One of:
    • 1 1/2 tablespoon of Anchovy paste (Non-vegetarian)
    • 2 tablespoons of Dijon or spicy mustard (Vegetarian)

Directions:

Dressing

In blender, add, 1 Tablespoon of pepper, garlic and 3/4 cup olive oil. If serving vegetarian, add Dijon and 1 tablespoon salt. If serving non-vegetarian add 1 1/2 tablespoon Anchovy paste. Blend until well blended and mixed.

Lettuce

Romaine lettuce prepared for grilling

Romaine lettuce prepared for grilling

Preheat grill to 350-375 degrees. Cut each Romaine heart in half lengthwise. Drizzle olive oil and dust exposed inner sides with salt and pepper. Grill exposed side down for 2 1/2 to 3 minutes. Turn and cook another 2 1/2 to 3 minutes. Remove and with each heart, remove steam, and cut into 1 1/2 to 2 inch segments and plate to a salad bowl. Pour and mix dressing to taste.

Grilled Caesar Salad

Grilled Caesar Salad

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