Thursday, July 19, 2012

Beer-steeped grilled sausages, zuchini, and cold noodle salad

Still using the grill for most of the cooking.  Tonight, we had beer-steeped grilled sausages, horseradish jelly-pomegranate molasses glazed grilled zuchini, and an ancho chili-tangerine cold noodle salad.

I used Hillshire Farm Gourmet Creations Beef & Bacon and Chicken Apple with Gouda sausages.  I grilled them, then simmered them in a pot with a pint of Shock Top Belgian White Beer and an equal amount of water. I love the chicken sausages, which I also used on July 4th.  Sinmmering in beer ensures the sausages get fully cooked, while remaining plump and juicy.
For the zuchini, I mixed about 3 tablespoons of horseradish jelly with 2 teaspoons of pomegranate molasses and 1/4 teaspoon kosher salt.  I split the zuchini lengthwise, and grilled them cut side down, until they acquired good grill marks.  I turned them and brushed them with the glaze, then cooked them until tender. The pomegranate molasses added tangyness.

Ancho Chili-Tangerine Cold Noodle Salad

1 inch diameter bunch whole grain thin speghetti
3 dried ancho chilies
1 1/2 cups white wine
1/4 cup slivered almonds
8 ounces fresh snap peas
juice of 3 tangerines
zest of 2 tangerines
2 Tblsp. rice vinegar
2 tsp. sesame oil
1/2 tsp. kosher salt

Remove stems and seeds from chilies. Place in bowl, cover with wine, let stand until rehydrated.

Boil speghetti in salted water until al dente, then shock in an ice water bath to stop cooking. Drain.

Toast almonds in a dry pan over medium heat.

Wash pea pods, and cut into 1 inch pieces.  Drain and dice chilies..

Whisk together juice, zest, oil, and salt.

Toss speghetti with pea pods, chilies, and almonds, and dress with juice mixture.  Chill until ready to serve.

I used dry mead for the wine, as I had an open bottle that needed to be used up. I was really happy with this salad.  The fresh pea pods and almonds added crunch, and the chilies I had were very mild and fruity.

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