Cooking

M&M Meat Shops : Recipe Development : Southwest Sausage Frittata

I recently had a pretty cool opportunity to develop two brand new recipes for M&M Meat Shops, the only requirement being, to use a minimum of one M&M product in each recipe.

Guys.

Have you ever been to an M&M Meat Shop? Well, I have, but not for a long time so I didn't realize the sheer amount of selection I was to have at my disposal. Meats, vegetables, breads, fruit - the list goes on and on. Once I saw the boxes of sausage though, I kind of had an idea as to what I wanted to make and I gotta tell you, after testing this baby a few times to make sure it worked, I'm REALLY happy I settled on a frittata. Frittata is kind of like a quiche without the crust and it is SO GOOD. With all of the spices, especially the earthy goodness of cumin, plus, mild Italian sausages, corn, onion and spinach, this thing is basically the perfect breakfast.

You can see my two recipes, as well as some other fabulous Canadian blogger's recipes, on the M&M Meats website.



Lobster Risotto

Lobster Risotto - serves 4 - 6

4 C chicken stock

8 strips thin-cut bacon or 4 strips thick-cut bacon, chopped

1 medium onion, chopped

2 C Arborio rice

1/2 of a 750mL bottle dry white wine

1 - 1.5 C cooked lobster

3 - 4 Tbsp butter

2 large handfuls grated Parmesan

- heat chicken stock in a pot until steamy – remove from heat

- heat a large, high-sided skillet over medium-low heat

- add chopped bacon to skillet and cook halfway, about 3 - 4 minutes

- add onion to skillet and cook until translucent, about 2 minutes

- add Arborio rice to skillet and cook until rice is translucent around the edges, about 2 - 3 minutes

- add 1/2 of wine to skillet and cook rice until wine is completely absorbed, about 3 - 4 minutes – stir rice occasionally to prevent sticking - add other 1/2 of wine and cook rice until wine is completely absorbed - stir rice occasionally to prevent sticking

- add one ladle of hot chicken stock to rice and cook until stock is completely absorbed – stir rice occasionally to prevent sticking

- continue to add hot chicken stock, one ladle at a time, until rice is cooked al dente, about 30 minutes***

- turn off heat and add cooked lobster, butter and grated Parmesan to rice – stir until butter and cheese are melted in and absorbed

- spoon onto platter and serve

***you may not use all of the chicken stock – I usually taste my rice for doneness once I've used about 3C of chicken stock and I will turn off the heat when my rice is still fairly al dente, because, when I add the butter and cheese, the heat in the pan will continue to cook the rice - after sitting for a few minutes it's usually perfect

Coffee and Baileys Pudding Parfaits

Coffee and Baileys go together like peas and carrots, like peanut butter and jam, like hotdogs and cheese slices.

Coffee and Baileys Pudding Parfaits (adapted from Chow.com)

1/3 C sugar

2 Tbsp cornstarch

1/4 tsp salt

1/2 C Baileys

3 egg yolks

1 + 3/4 C whole milk

3 Tbsp butter

2 tsp vanilla

1 Tbsp instant espresso powder

- grab a strainer and an extra bowl and set aside - in a large, microwave safe bowl, whisk together the sugar, cornstarch and salt

- whisk in the Baileys until smooth - add egg yolks and whisk until smooth - add milk and whisk until smooth

- microwave in 1-minute increments, whisking well in between each minute, until pudding starts to thicken (mine took 5 one-minute zaps) - when the pudding is starting to thicken, microwave in 30 second increments until, well, pudding-like - stir in the butter and the vanilla and continue to stir until butter is melted and well combined

- pour the pudding through the strainer into the other bowl you set aside - divide the pudding in half between the two bowls - mix in the espresso powder in to one of the bowls of pudding - cover each bowl with plastic wrap (I actually lay a piece of Saran Wrap right on top of the pudding to prevent a nasty skin from forming) and chill in the fridge for one hour (minimum)

- to serve, layer the two puddings in glass vessels - top with whipped cream and a sprinkle of cocoa

Squash, Chorizo and Blue Cheese Strata

collaborate  (verb)   kuh lab uh - reyt

to work, one with another

My friend Kathy, from eatHalifax!, and I have been wanting to collaborate on a project for a really long time. Finally, last Sunday we got together to make this gorgeous breakfast Strata featuring Chorizo sausages from Ratinaud French Cuisine, Chef Jason Lynch's beautiful new Dijon Mustard and Blue Harbour Cheese's Urban Blue - all made right here in Nova Scotia.

Food styling and recipe : Kathy Jollimore

Photography : Kelly Neil

Squash, Chorizo & Blue Cheese Strata - serves 6

1 small or 1/2 large acorn squash, seeds removed, cut into wedges

1 tbsp. olive oil

2 Ratinaud Chorizo sausages, casings removed

6 eggs

1/2 cup cream

1 1/2 cup milk

1 tbsp. Jason Lynch's Dijon mustard

2 tbsp. chopped herbs: oregano, rosemary and\or sage

1 loaf rustic French bread, cubed or torn into pieces

1/2 cup shredded Parmigiano 

4 oz. Urban Blue cheese, crumbled

- Preheat oven to 450º - Place the squash on a baking sheet - Drizzle with 2 tsp. olive oil and season with salt and pepper - Roast until soft, about 20-30 min (you could also roast longer at a lower temperature if desired) - Remove from oven and scrape off any charred bits. Scoop out squash into a bowl. Lightly mash and season lightly with salt and pepper.

- Reduce oven to 375º - Butter a 9x13 baking dish and set aside.

- Heat a skillet over medium heat - Add the remaining olive oil - Fry the chorizo until just cooked, breaking it into smaller pieces - Set aside.

- Whisk together the eggs, cream, milk, Dijon, and fresh herbs - Season with a pinch of both salt and pepper - In the baking dish, mix together the bread, squash, Chorizo, Parmigiano and Urban Blue cheeses - Pour the egg mixture over top - Press the bread into the liquid (if using day old bread, feel free to refrigerate an hour or even overnight) - Bake until the liquid is fully absorbed and the top golden brown, about 40 min. Serve immediately.