Bangers and Mash

My favorite way to make it through the dog days of summer is by cooking. Trevor and I are obsessed with an Irish pub here in Florida. It offers such a different take on comfort food that we just can't get enough of it.

So basically, I gathered up my lucky charms and took a whack at it at home. I have incorporated steamed cabbage into this mash recipe for extra flavor. As for the bangers, I selected a pepper and onion variation. *FUN FACT: Bangers are called Bangers because when you brown sausage links, they bang and pop in the pan.* This recipe is perfect for work nights and it is highly imperative to wash it down with an ice cold beer in order to experience the full effect of it's comforting powers.

Here is my take on this classic Irish comfort dish and it will feed 2-3 people:

Ingredients

* 3 large potatoes, peeled and cut into large chunks
* Kosher salt
* 1/4 c cream
* 1/4 c chicken stock
* 2 tbs butter
* 1/4 cabbage, thinly shredded

* 6 large good quality pork sausages
* 1/2 large yellow onion, thinly sliced
* Freshly ground black pepper
* 1-2 tbs butter
* Water
* 1 tablespoons whole-grain Dijon mustard

Directions

Put the potatoes in a large pot and cover with cold water. Bring to a boil, over medium heat, and heavily salt the water. Reduce the heat and simmer until tender, about 20 minutes. Steam the cabbage in a steamer sitting over the potato pot. They should be ready at the same time.

Meanwhile, brown the sausage on all sides in a large saute pan over medium-high heat. Remove the sausage to a plate once it has browned. Add the butter and onions to the pan season with salt and pepper to taste. Cook the onions until caramelized. Stir in the Dijon mustard and 3/4 cup water and return the sausage to the pan to finish cooking. Simmer until the sausage is cooked through and water has reduced to a glaze over the onions, about 7 minutes.

Drain the potatoes, return them to their pan, put the lid on and let them steam for about 5-10 min. This will make them dry out which is perfect because they are now going to slurp up the cream, stock and butter. Season with salt and pepper, to taste and mash them into a smooth creamy mixture. Fold in the steamed cabbage and taste for seasoning, adjusting as necessary. Put the potatoes in the center of the plate and top with sausage and onions.

Cajun without the Voodoo

Hello dear cooking partners. This is a family recipe that we have been using for as long as I can remember. Family recipes make me feel so warm and I really hope this can do the same for you and yours. Even better, there's no magic or voodoo to it! It is so simple but so flavorful. The original version is from the Ralph and Kacoo's Cookbook which contains all things Cajun. Since I do not have my own copy of the book, I sort of just winged it and here is what I came up with.

1/2 stick of butter
2 garlic cloves diced
1/2 onion diced
1/2 green bell pepper diced
1/2 red bell pepper diced
1 pint cherry tomatoes diced
1/2 pound of peeled and deveined shrimp
1/4 cup chopped fresh parsley
Salt and Pepper to taste
Parmesan to garnish


Saute the butter, garlic, onion, peppers until tender. Add the tomatoes and saute until tender and juices run out. Sprinkle with salt and pepper. Stir in the parsley and cook for about 1 more minute. Then add your shrimp and saute until just pink. This part is very important! If you overcook your shrimp they will be tough and will lose their sweetness. Serve immediately over your favorite starch. We always use brown rice or angel hair pasta. Sprinkle some parmesan and more parsley if you wish.

Enjoy this fine family recipe from "Who Dat?" nation!