Bobby Flay's Bar Americain Cookbook

Author:Bobby Flay; Stephanie Banyas; Sally Ann Jackson
Language: eng
Format: mobi
ISBN: 9780307461384
Publisher: Clarkson Potter
Published: 2010-01-02T00:00:00+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.

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