This is just what the name says - Sausage Dip. It's not a cheese dip because there's not much cheese in there - It's a Sausage Dip!
1 Tube Hot Sausage, Win Dixie brand works best here
1 Large Onion, diced fine
1 tsp Red Pepper flakes
.5 Box Velveeta Mexican Cheese
.25 Cup Pickled Jalapenos, diced
Heat a saute pan to medium high heat, and add the sausage. Cook the sausage till it's about half way cooked then add the onion, jalapenos, and red pepper flakes. Once the sausage is all browned off, drain off all the fat you can. Return the mixture to the pan and reduce the heat to a medium low. Dice up the Velveeta Mexican Cheese and add it to the pan. Cook stirring well until the cheese is melted. Serve with Tortilla chips. Eat & Enjoy!
These always go fast at parties. They don't take long to make or bake...
1 Can Pillsbury Crescent Rolls 1 Pkg Little Smokies
Start by removing the cresent dough from the can. Roll them out onto a cutting board. Use a sharp knife and cut the dough into triangles just big enough to roll around the sausages (see photo above). they don't have to be perfect, and to be honest I'd rather have less than more of the dough with each one. Place on a baking sheet and bake at 375 for 12-15 min or until the dough is bbd... Eay & Enjoy!
For as much as I love meatball subs I almost never eat them. I don't even have one a year - maybe two or three every five years or so... But I love them. I don't get them out often because I'm usually disappointed at what I get. I'll admit in the video I went a bit overboard on the meatballs in the sub, but I was trying to set the point that most places stick 4 meatballs in there and all you're eating is bread. The bread is an important part of the sandwich but I need some meat!
1.5 Lb meatballs 2 large hogie rolls 2-3 cups pasta sauce. 12 slices of mozzarella cheese
Cook the meatballs in the pasta sauce until they are heated through. Slice your hogie roll and open it up but do not cut all the way through. Lay down 4 slices of the cheese then top with meatballs then lay a few more slices of cheese on top. Broil for just a few minutes so the cheese gets nice and melted on top. Eat & Enjoy!
When I go for a brat Johnsonville is the brat I usually turn to. My favorite way to eat is brat is on a bun with spicy mustard and raw onions - Done - That's it - 4 items and stop. But sometimes I like to dress it up a bit with some roasted peppers and other fun things... It's a brat so do what you need to with it - but don't let me catch you putting ketchup on it - That's just not right...
The original recipe for this soup came from a Saveur magazine. We've added a few things over the years to make it our own...
For some reason Hot & Sour Soup has always held somewhat of a mystery to me. I used to work at a Chinese restaurant called 456 when I was a kid and it always amazed me when they made the soup. It was one of the few things that was made in somewhat of a secretive fashion. Until I read the recipe in the magazine I had never tried to make it myself (actually I have never made it myself, Tina always makes it). I do the prep work and always fuss to make sure the potato is cooked enough (she would put them in at the last second and have the half raw if she could)... Anyway, this is a very simple recipe and it's better than anything I've ever tried in any restaurant.
For the Pork:
1 Tbsp soy sauce 1 Tbsp brandy (won't be missed if you don't use it) 1 Tbsp cornstarch 1/4 Lb lean pork, cut into 1/4" dice
For the Soup:
3 Tbsp cornstarch 8 Cups chicken stock (can use pork but chicken is better) 3 Tbsp soy sauce 3 Tbsp white wine vinegar 1 Tsp freshly ground pepper (or more if you're a pepperholic like me) 1/2 Tsp cayenne 1 Tsp coarse salt 1/4 Cup cubed peeled potato 1/4 Cup or so shitake or wood ear mushrooms, trimmed, and cut into a 1/4" dice 12 oz. Firm tofu, drained and diced to your liking 1 Egg, lightly beaten 1 Tsp Asian sesame oil (not a necessaty we don't use it and the soup is great) 1/4 Cup chopped fresh cilantro for garnish
For the pork: Combine the soy suace, brandy (or some water if you're not using brandy), and cornstarch in a small bowl, add the pork and mix well. Let stand at room temperature for about 15 minutes.
For the soup: Combine the cornstarch and 1/4 cup water in a small bowl. Put sotck, soy sauce, vinegar, pepper, cayenne, and salt into a large pot. Bring to a boil over medium high heat. Add the pork, cornstarch mixture and reduce the heat to a medium low, and gently simmer, stirring occasionally, until the soup has thickened, about 30 minutes. Add the potato, mushrooms, and tofu and gently simmer until the potato is tender, 15-20 minutes.
Slowly drizzle the egg into the simmering soup in a thin, steady stream (do not stir as your pour, or the egg will form lumps). When the egg strands float to the surface, stir in the oil (if wanted).
Ladle the soup into bowls and garnish with the cilantro. Eat & Enjoy!
Bon Appetit...
~Nikko
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Part 1 of 2
Part 2 of 2
This soup goes well with Potstickers! That's another show...
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