Name that dish! What'd I make tonight, anyway?

Y'ever make something so simple and great that you know it HAS to have a name you don't know? I was going to make gumbo tonight, but the rassafrassin'grumblin'mumblin chicken was BAD - a full TWO DAYS before the sell-by date - and I am soooooooo out of food until I go shopping tomorrow!

So...

1lb andouille, sliced
1 (maybe 1.5) lb Canadian bacon, chopped
4 large potatoes, cubed
1 medium sweet onion, quartered (my hubby doesn't care for onions but doesn't complain about picking the BIG pieces out of a dish)
about 1 clove garlic, chopped
about 3tbs olive oil (?)
1/2 cup chicken broth
salt & pepper to taste
3 T butter

Toss sausage, canadian bacon, potatos, garlic and onion into olive oil in a hot skillet, season with salt & pepper and saute over high heat until you realize that's not going to cook the potatoes the way you want them. Add broth, more salt and pepper and cover until kids complain "Mommmmmmmmmmmm, I'm hunnnnnnnnnnnnnngry!" Add butter, cover, and torment kids and husband with the "it needs to cook down and brown a bit" line while you pour a glass of wine.

When the family seems genuinely mad, uncover, flip with a spatula and try the one more glass of wine routine while the potatoes brown.

--------------------

This was sinfully good - just the height of "simple food"... so I have to know - what WAS it? It was so good that I'd feel stupid naming it when I just know it must have a name already.

Anyone?

Andouille twister avec jambon e pommes

See, I knew it had a name! Now if I could just get rid of this danged-ol' TX drawl to pronounce that.
;-)

No kidding, though - it was so good that I couldn't figure out what to add to it to make it "better." If anything I could have (ack! sacrilege!) skipped the onion. That's just scary and wrong. It makes me want to pretend I added shallots, or would in the future, or somthing.

BTW, BT - I feel compelled to admit that I'm all but hooked on Beringer's chenin blanc lately. At less than $5 a bottle and sinfully drinkable (and so well behaved for cooking) I can't help but feeling like all those cab-sav years of penance for my Beringer white zin days have come around full circle.

Sorta.

Kinda.

In a "less than serious kinda way."

I was in a similar situation so.....

8 oz. country ham (julienne strips)
3 chopped scallions
1/2 cup frozen baby peas
1 cup sliced mushrooms
1/2 cup white wine
2 tbsp. butter

Saute all except mushrooms and peas. Add them last 2 minutes. Toss with penne and sprinkle with Parm Reg.

I posted something similar on the potato thread a short time back

And of course the meal fed two adults, one child with a small appetite, and two teenagers (one of whom is a teenaged boy, so his serving was about triple the size of mine), and cost about $3 per person.

That one's a keeper, for sure. Just realized what I'll do next time, though - green onions.

Pancho, that sounds good - I used to make a pasta dish that was almost exactly the same, which might make it onto the table for dinner this week.

I had something similar at Commander's and they called it "Cajun Potato Salad".

I make something similar to that.
I use sliced potatoes, onions, and smoked sausage, lots of black pepper-.. after it is all cooked, I sprinkle it with paprika. Mom used to have a name for it, but can't remember.
Simple dish, hearty and good to eat!
And leftovers; if there are any, are even better, as the onions and sausage flavors have really permeated the potatoes.

If you add a couple of eggs, it sounds like a garbage plate to me...

While it's not a classic "gumbo" cuz there's no dark roux, I'd call it sausage and potato etouffe. Because in French the word "etouffe" means to smother.

I like to take Stevens' brand smoked red skin sausage, slice it up and add the following: onion, garlic, diced potatoes, diced bacon, salt, black & red pepper, and 1 can of french onion soup.

Brown the bacon, remove and brown sausage, potatoes, onion, and garlic. Add the soup, bacon, black and red pepper to taste, cover and cook until done and soup has thickened.


I don't have a name except damn good!


Dennis in Cary

quote:

Originally posted by DLnWPBrown

I like to take Stevens' brand smoked red skin sausage, slice it up and add the following: onion, garlic, diced potatoes, diced bacon, salt, black & red pepper, and 1 can of french onion soup.

Brown the bacon, remove and brown sausage, potatoes, onion, and garlic. Add the soup, bacon, black and red pepper to taste, cover and cook until done and soup has thickened.


I don't have a name except damn good!


Dennis in Cary

Close to what I make, but the other additons sound really fine!

I make something similar only without canadian bacon and I add sun dried tomatoes. We came up with a very original name - sausage and potatoes.

quote:

Originally posted by hatteras04

I make something similar only without canadian bacon and I add sun dried tomatoes. We came up with a very original name - sausage and potatoes.

I like that!
I think my mom called them German fried potatoes.. Dont know why...

Wow, nothing like adding to your own thread YEARS later...

This "recipe" has been refined into "Cajun hash" and my family b*tches if it's not made OFTEN:

Dice andouille & potatoes, saute with oil & butter & onion until almost awesome.  Start the short-order-cook routine of frying eggs (and frying, and frying) over medium - runny yolk is a MUST - and making toast.

When potatoes are suitably awesome for your taste, plate eggs on top of hash, serve with toast and, well.. yes, thank me.

With andouille you like (we love spicy and smoky) this is one of the BEST meals you will ever have.  Er... not that I'm bragging or anything.

how about Twister 'N Shout?

It is Hash, plain and simple. Just a very unique version. It also can be called 'cooking from your heart'...

No need to call it anything else. It is Andouille/ ham (CB) hash. You could have used tasso too. The other ingredients combined with either corned or roast beef, turkey and even ..clams are all that you need for other variations.  In NOLA, we did a version with pickled pork.
What you made would be excellent with eggs.

mark

That's too funny.  I thought it was an all-new thread!


Sounds good, too.