Bobby Flay's Bar Americain Cookbook by Bobby Flay

Author:Bobby Flay [Flay, Bobby]
Language: eng
Format: epub, mobi, pdf
Tags: General, American, Cooking, Regional & Ethnic
ISBN: 9780307461384
Publisher: Clarkson Potter
Published: 2011-09-20T00:00:00+00:00

Lamb Sausage

LAMB SAUSAGE

WHITE BEANS, RED ZINFANDEL

I always tell people that I want Bar Americain to feel French but taste American. This is a classic bistro or brasserie dish that you would find in Europe, and by making it my own, perhaps with a California Zinfandel wine and vinegar, I think we manage to do just that—feel French, taste American. This is an incredibly comforting dish capable of warming your whole being on a cold fall or winter’s day. I like the spicy heat of merguez sausage in this dish, but you could certainly use another variety of lamb or even pork sausage if you so choose.

Serves 4

½ pound (1½ cups) dried white beans, such as Great Northern or cannellini, or 2 (15½-ounce) cans white beans

Kosher salt and freshly ground black pepper

8 links merguez sausage (about 1 pound)

4 tablespoons canola oil

3 shallots, finely diced

2 cloves garlic, finely chopped

2 red bell peppers, roasted, peeled, seeded, and diced

¼ cup Zinfandel vinegar or other red wine vinegar

¼ cup extra virgin olive oil

¼ cup plus 1 tablespoon chopped fresh flat-leaf parsley

3 tablespoons chopped fresh mint leaves

2 teaspoons honey

Zinfandel Glaze

1. If using dried beans, cover them by at least 2 inches with cold water and let soak for at least 8 hours or overnight. Drain the beans, put them in a medium pot, and cover by 2 inches with cold water. Bring to a boil over high heat. Add 1 tablespoon salt, lower the heat to medium, cover the pot, and cook until tender, about 1 hour. Drain well if needed.

2. If using canned beans, drain them, rinse well in cold water, and drain again.

3. Heat a grill pan or sauté pan over high heat. Brush the sausage with 2 tablespoons of the canola oil and grill or sauté until golden brown on both sides and just cooked through, about 3 minutes per side. Transfer to a plate lined with paper towels.

4. Heat the remaining 2 tablespoons canola oil in a large sauté pan over medium heat, add the shallots and garlic, and cook until soft, about 3 minutes. Add the red pepper and cook for 1 minute.

5. Put the beans in a large bowl and add the shallot mixture, vinegar, olive oil, ¼ cup of the parsley, 2 tablespoons of the mint, and the honey. Season with salt and pepper and stir gently to combine.

6. Divide the beans among 4 large dinner plates and top with the sausages. Drizzle with some of the Zinfandel glaze and garnish with the remaining 1 tablespoon chopped parsley and 1 tablespoon chopped mint.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.