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Started By
Message
I made a dish from ingredients i had. Tell me how i can make it better.
Posted on 6/27/20 at 4:54 pm
Posted on 6/27/20 at 4:54 pm
I sliced a pound of andouille, browned it, then put it aside.
I chopped a big onion and threw it in the pan followed by some minced garlic and minced Jalapeno.
I put everything in the pot with some heavy Whipping cream, chicken broth, can of diced tomato, and Penne pasta.
I brought it to boil and simmered for 15. ( same as hamburger helper )
I then put an 8 oz package of Mexican blend cheese.
I then put a bunch of cheese on top and sprinkled it with fresh halved cherry tomatoes, and baked for 10 minutes.
Its pretty fricking good, but since its kind of a frakensteinI ask for your opinions.
I chopped a big onion and threw it in the pan followed by some minced garlic and minced Jalapeno.
I put everything in the pot with some heavy Whipping cream, chicken broth, can of diced tomato, and Penne pasta.
I brought it to boil and simmered for 15. ( same as hamburger helper )
I then put an 8 oz package of Mexican blend cheese.
I then put a bunch of cheese on top and sprinkled it with fresh halved cherry tomatoes, and baked for 10 minutes.
Its pretty fricking good, but since its kind of a frakensteinI ask for your opinions.
8
Posted on 6/27/20 at 5:00 pm to FightingTigers138
Whew, that’s a LOT of dairy fat in just one dish. Sure, it’s tasty, but it’s salt and fat....the instant gratification twins of flavor. Why would an onion/andouille cream sauce atop penne need to be topped with Mexican cheese?
Next time, try halving the cherry tomatoes and blister them a bit with the onions once they’re brown. Keep cooking until the tomatoes reduce a bit, then deglaze with a flavorful liquid: chick broth if that’s all you’ve got, but a splash of white wine, a decent beer, or some cider might be nice too. Once the liquid comes to a boil, add your cream and pasta and browned andouille. Cook til done, then add a handful of chopped green onions and parsley. It doesn’t need cheese on top and a trip through the oven.
Next time, try halving the cherry tomatoes and blister them a bit with the onions once they’re brown. Keep cooking until the tomatoes reduce a bit, then deglaze with a flavorful liquid: chick broth if that’s all you’ve got, but a splash of white wine, a decent beer, or some cider might be nice too. Once the liquid comes to a boil, add your cream and pasta and browned andouille. Cook til done, then add a handful of chopped green onions and parsley. It doesn’t need cheese on top and a trip through the oven.
Posted on 6/27/20 at 5:07 pm to hungryone
I would agree- no cheese and I put cheese on everything.
My oven currently has a pot with browned ground beef, a jar of Ragu, a container of cottage cheese, and a pack of penne pasta. I will top with mozzarella at the end. That is my franken-lazy dinner.
My oven currently has a pot with browned ground beef, a jar of Ragu, a container of cottage cheese, and a pack of penne pasta. I will top with mozzarella at the end. That is my franken-lazy dinner.
Posted on 6/27/20 at 5:08 pm to hungryone
Thanks hungryone.
I was cooking it with a mac and cheese mindset, which could explain some of my decisions. I did half the cherry tomatoes.
I will try it again with your suggestions.
I was cooking it with a mac and cheese mindset, which could explain some of my decisions. I did half the cherry tomatoes.
I will try it again with your suggestions.
Posted on 6/27/20 at 5:13 pm to FightingTigers138
you could also add chicken along with the andouille for a more chicken and sausage pasta
Posted on 6/27/20 at 5:21 pm to FightingTigers138
You could always get real high. That'll make it better.
Posted on 6/27/20 at 5:27 pm to Btrtigerfan
quote:
You could always get real high. That'll make it better.
Thanks, Btrtigerfan. I tried that for a while. Once I get high, I needed to drink alcohol until the anxiety goes away and I feel like I did before I smoked.
I guess smoking is not for me!
Posted on 6/27/20 at 5:58 pm to FightingTigers138
Other suggestions: don’t be afraid to caramelize the onions. Add chopped garlic along with the cherry tomatoes, and maybe some finely diced celery or bell pepper if you’ve got it on hand. They will add some green/vegetal notes to balance out the cream.
Another suggestion: slice up most of the andouille and brown, but keep back a small amount and finely dice it. Small as you can, then brown the finely cut andouille along with the onions. It will eventually get crispy, and will release more smoke flavor than the sliced sausage. Think of it as bacon.
A pinch or two of smoked paprika would not be off key here either.
Another suggestion: slice up most of the andouille and brown, but keep back a small amount and finely dice it. Small as you can, then brown the finely cut andouille along with the onions. It will eventually get crispy, and will release more smoke flavor than the sliced sausage. Think of it as bacon.
A pinch or two of smoked paprika would not be off key here either.
Posted on 6/27/20 at 6:03 pm to FightingTigers138
Can I horn in on your thread to see what could be improved on a dish I made last night? Or I could start my own thread.
Posted on 6/27/20 at 6:06 pm to Darla Hood
quote:
Can I horn in on your thread to see what could be improved on a dish I made last night? Or I could start my own thread.
Darla, its an honor just to have you in my thread. I would love for you to share. I have always loved the name, Darla. ( not too fond of the surname Hood though )
Maybe this thread could become more than it was intended.
This post was edited on 6/27/20 at 6:08 pm
Posted on 6/27/20 at 6:07 pm to FightingTigers138
I'd ditch the jalapeño and Mexican cheese - if you start with Andouille sausage you want to use Cajun spices, instead of mixing Cajun and Mexican spice.
Use Louisiana hot sauce or Tony's or cayenne pepper.
Use Louisiana hot sauce or Tony's or cayenne pepper.
Posted on 6/27/20 at 6:13 pm to FightingTigers138
Thanks for being gracious!
I made a pesto pasta with store bought pesto and used stuff I had on hand.
I fried up some bacon and set it aside. Used the bacon grease in the skillet to sauté 1/2 of a diced yellow onion, half of a diced red bell pepper, one honking big clove of garlic, minced, 1 seeded and chopped fresh jalapeño, and about 2/3 of a container of fresh mushrooms, rough chopped. Generously salted the veg while they cooked. Oh, I added a handful of pine nuts to the skillet when veg was almost done.
While that was happening in the skillet, I brought a pot of heavily salted water to a boil, throwing in about 8 ounces of pasta. After 9 minutes, I scooped the pasta into the skillet with the sautéed vegetables, mixing it well. Added a little more salt and cracked black pepper. Then I added a couple of big spoonfuls of prepared pesto, stirring to combine. I crumbled the bacon into the pasta and served, topping with freshly grated Parmesan.
Results were delicious, but there was no heat. The jalapeño was extra mild, I guess. Just looking for ideas on what y’all would do (other than making the pesto yourself).
I made a pesto pasta with store bought pesto and used stuff I had on hand.
I fried up some bacon and set it aside. Used the bacon grease in the skillet to sauté 1/2 of a diced yellow onion, half of a diced red bell pepper, one honking big clove of garlic, minced, 1 seeded and chopped fresh jalapeño, and about 2/3 of a container of fresh mushrooms, rough chopped. Generously salted the veg while they cooked. Oh, I added a handful of pine nuts to the skillet when veg was almost done.
While that was happening in the skillet, I brought a pot of heavily salted water to a boil, throwing in about 8 ounces of pasta. After 9 minutes, I scooped the pasta into the skillet with the sautéed vegetables, mixing it well. Added a little more salt and cracked black pepper. Then I added a couple of big spoonfuls of prepared pesto, stirring to combine. I crumbled the bacon into the pasta and served, topping with freshly grated Parmesan.
Results were delicious, but there was no heat. The jalapeño was extra mild, I guess. Just looking for ideas on what y’all would do (other than making the pesto yourself).
Posted on 6/27/20 at 6:17 pm to Darla Hood
quote:
The jalapeño was extra mild
Don't remove the seeds next time, or use some red pepper flake.
A spicy tasso would be a nice substitute for bacon.
Posted on 6/27/20 at 6:17 pm to Darla Hood
I’m already thinking maybe cherry tomatoes would be a good addition.
Posted on 6/27/20 at 6:19 pm to FightingTigers138
No pics? Wtf?
Posted on 6/27/20 at 6:23 pm to Btrtigerfan
Hadn’t thought of tasso. Would definitely add spice!
Posted on 6/27/20 at 6:24 pm to hungryone
quote:
Another suggestion: slice up most of the andouille and brown, but keep back a small amount and finely dice it. Small as you can, then brown the finely cut andouille along with the onions. It will eventually get crispy, and will release more smoke flavor than the sliced sausage. Think of it as bacon.
Nice.
Posted on 6/27/20 at 6:54 pm to Darla Hood
I’m a pesto purist—I don’t want any heat in it. If it’s a decent brand, it won’t need any garlic, either.
Posted on 6/28/20 at 3:59 am to madamsquirrel
quote:
I would agree- no cheese and I put cheese on everything
Some grated parm would work
Mexican cheese blend seems a bit out of place here imo
Posted on 6/28/20 at 9:48 am to hungryone
quote:The brand is Buitoni, which America's Test Kitchen rates as one of the better brands. It does list garlic puree as one of the ingredients, but as a non-purist, I like more.
I’m a pesto purist—I don’t want any heat in it. If it’s a decent brand, it won’t need any garlic, either.
As far as heat, I guess it's a matter of personal taste. I like some bite in most savory foods. I don't mean head sweating heat, but a little back bite.
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