"Recipes from the Chef's Kitchen"

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Joel Olson - Hemmachef
McLean, Virginia

Lindsey Gustin and Joel Olson

Andouille Sausage and
Marinated Tomatoes
(Pigs in a Blanket)

For the Andouille Sausage
1)   1 lb. Pork Shoulder - not trimmed
2)   1 tsp. Thyme
3)   1/2 tsp. Cayenne
4)   2 tsp. Salt
5)   1 tsp. Black Pepper
6)   1 tbs. Garlic Powder
7)   1/4 cup Ice
8)   1/2 tsp. Liquid Smoke

1)   Mix everything well.
2)   Stuff into casings or form into patties.
3)   Use as desired.

For the Marinated Tomatoes
1)   1 lb. Tomatoes - peeled, seeded and diced
2)   1 clove Garlic - pasted
3)   2 tsp. White Wine Vinegar
4)   1/4 cup chopped Parsley
5)   Salt and Pepper to taste
1)   Combine everything.
2)   Use as desired

1)    Use lemon or line juice rather than white wine vinegar.

Cream Biscuits

1)   1 cup All-Purpose Flour
2)   1 cup Cake Flour
3)   1 tbs. Baking Powder
4)   1 tsp. Salt
5)   1 heaping tsp. Sugar
6)   1 1/4 cups Heavy Whipping Cream
7)   Extra Flour for dusting

1)   Preheat oven to 350 degrees f.
2)   Combine the two flours, baking powder, salt and sugar in a mixing bowl.
        Stir well.
3)   Make a well in the middle of the flour mix.  Add the cream.  Stir to combine.
       Form it into a ball.  Do not knead the dough.  If it is too wet, dust with a
       little flour.
3)   Put the dough on a lightly floured surface.  Form into an oval.  Use a rolling
       pin or your hands to flatten the dough to an even thickness.
4)   Cut the biscuits as desired.
5)   Place on a parchment lined cookie sheet and bake 12 to 15 minutes until

1)   For Cajun Biscuits...add 1 tablespoon sweet paprika, 1/2 to 1 teaspoon cayenne
       and 1/2 cup Parmesan Cheese to the dry ingredients before adding the cream.

Good Eating!!!