Surfas Los Angeles » sausage

Fancy Pigs in a Blanket

SurfasEvents — Tue, 26 Jan 2010 23:30:41 +0000

From the demo Snack Table Stars with Chef Meg Hall

Ingredients:

1 pkg. Cantimpalitos Cocktail Sausages
1 pkg. Puff Pastry
5 ozs. Gruyere Cheese, shaved
1 jar Honey Mustard

Preheat oven to 375
Thaw puff pastry. Roll out with rolling pin and flour. Cut into 2”x 2” squares and cover with dampened towel to keep moist.
Roll one sausage in a square of puff pastry and place on a lined sheet pan.
Top each sausage with a bit of shaved gruyere.

Bake until golden brown. Bon Appétit!

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Father’s Day Weekend Kickoff: Beer and Sausage Tasting Class

Surfas Events — Sat, 10 Oct 2009 18:21:52 +0000

The Best of the Wurst

We kicked off Father’s Day weekend in the best way we could think of: Beer and Sausages! Aly was back to lead an informative and tasty class on some perfect beer and sausage pairings. Below are her notes!

1. Julius Echter Hefe Weiss (4.9% ABV)
Rabbit, Pork and Ginger Sausage (D’Artagnan)
a. This foggy pale yellow brew has a powerful aroma of banana and clove, typical of the German Hefeweizen yeast used. These pale, moist sausages, which contain no artificial ingredients, preservatives or colorings, at first bite give off a subtle, light flavor that works in tandem with the barley and wheat malt, bringing out the sweet caramelized notes of the grilled sausage. But, wait a moment and ginger and a hint of garlic descend on the palate, giving the sausage an Asian flair the complements the peppery notes of this Hefeweizen.

b. Suggested Condiments: House Roasted Veggies (with scallions or roasted sesame seeds)

2.Prohibition Ale (6.10% ABV)
Mergeuz Sausage (Fabrique Delices)
a. Bittering hops play a large role in this American Red/Amber Ale, which isn’t typical of all beers this style. The ale goes through several layers of alternating biscuity, toffee malt tones and piney hops, illustrating the amazing complexity of this beer. The medium carbonation and crisp hops simultaneously refresh the palette from the heat of the spicy Mediterranean beef and lamb sausage. Citrusy and sour esters beckon the diner for another round of this pairing

b. Suggested Condiments: Harissa

3.Gouden Carolus Cuvee van der Keizer (10% ABV)
Chicken Apple Sausage (House Made)�
a. Deep raisin and brown sugar from this Belgian Strong Ale brings out the caramelized flavors of the grilled chicken and apple sausage. One wouldn’t notice that behind the green apple and sweetbread aroma, this full-bodied ale weighs in at a whopping 10% ABV. The dry, crisp finish of the brew invites one to revisit the chicken apple sausage for another succulent bite.

b. Suggested Condiments: Grilled Onions, Sweet Maui Mustard ((or other sweet mustard))

4. Dragoons Dry Irish Stout (5% ABV)
Venison and Cherry Sausage (D’Artagnan)�
a. An exemplary Irish Stout with generous hops and a strong roasted character. The tastes of dark bitter chocolate and coffee swirl together in a medium-bodied, almost creamy, brew and marry well with the sweet tart cherries in the sausage. Venison’s lean nature isn’t overpowered by the low carbonation, which gives way to the slight dryness on the finish.

b. Suggested Condiments: House Made Pickles

Moroccan Chili

Surfas Events — Fri, 09 Oct 2009 22:48:59 +0000

From the demo: Moroccan Chili and Kobe Corn dogs , Courtesy of Cafe Surfas Executive Chef Brandi Quinn
Yields 4 to 6 servings

Ingredients:
½ lb green lentils
½ lb garbanzo beans
12 cups of water or chicken stock
1lb marguez sausage
1 cup diced carrots
1 cup diced celery
2 cups diced onion
1 can diced tomato
½ cup diced preserved lemons peel only
1 bunch chopped cilantro
1 tbsp ground ginger
2 tbsp ground cumin
1 tsp ground cinnamon
1 pinch saffron threads
Salt and pepper as needed

Method:

In a 6qt pot pre cook garbanzo beans in salted water or stock until soft, drain and set aside. If using stock reserve for cooking lentils. Remove sausage from casing and sauté until cooked about 4 minutes. Drain off any grease and set aside. In a large soup pot sauté onions, carrots, celery and seasonings until translucent about 4 to 5 minutes. Add lentils, tomatoes, preserved lemon and chicken stock to cover. Let simmer until lentils are al dente about 20 minutes. Add cooked garbanzo beans and marguez sausage let simmer for 10 more minutes. Re season if necessary.

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Your Chef Catering “Pot of Gumbo”

Surfas Events — Fri, 09 Oct 2009 17:24:38 +0000

From our Gumbo on the Patio Demo.

Ingredients:

½ Cups + 2 Tablespoons Vegetable/ Canola Oil
1 Pound Andouille Sausage – Sliced
2 Large Onion, chopped
1 Medium Green Pepper, seeded, chopped
4 Medium Celery – Chopped
4 Cloves Garlic – Minced
½ Cup All Purpose Flour
2 ½ Cups Water
1 Pound Okra – Sliced (can omit if you do not like Okra)
1 Can Pastene Ground Tomatoes
1 Tablespoon Valbon Tomato Paste
3 ½ Cups Perfect Addition Chicken Stock
2 Teaspoon Dried Thyme Leaves
1 Teaspoon Crushed Red Pepper Flakes
3 Whole Bay Leaves
1 Teaspoon Kosher Salt (Or more to taste)
1 Teaspoon Black Pepper (Or more to taste)
1 Pound Poulet Rouge Chicken (Poach Chicken. Remove from bone. Cut up into
pieces)
2 Cups Corn (Fresh or Frozen)
1 Pound Crab Meat (Picked over to remove cartilage)
1 Pound Medium Shrimp (Peeled and Deveined)
2 Cups Oysters (Shucked) about 18
4 Teaspoons Zaterains Gumbo File

Preparation:

In a large pot, heat 2 tablespoons of your oil over medium heat. Add the Andouille Sausage, and the “Holy Trinity”, your onion, bell pepper, celery, and garlic. Cook, and stir as not to burn, until tender, about 8 – 10 minutes. Remove the sausage mixture with a slotted spoon into a bowl.

Add the remaining ½ cup of oil into the same pot. Gradually stir in the flour, and lower the heat to medium. Cook, stirring constantly, until the mixture (your Roux), is a light brown, about 5 – 7 minutes. Remember, do not let it burn!

Gradually stir in the water. Add the reserved sausage and vegetable mixture, the Okra (if you are using), tomatoes, tomato paste, chicken broth, thyme, red pepper flakes, bay leaves, 1 teaspoon of salt, and 1 teaspoon of black pepper. Bring mixture to a boil over high heat. Once boiling, reduce heat to medium low and cook, half covered, for about 45 minutes to 1 hour.

Now it’s time to add the star’s of the show!

Add the chicken and corn, and cook for about 15 minutes. Add the crab meat, shrimp, and oysters (if using), and cook until the shrimp are pink and firm, about 3 to 4 minutes. Remove from the heat.

You are ready to serve!

Spoon your rice (if using), into individual soup bowls. Ladle the Pot of Gumbo over the rice. Sprinkle a bit of Gumbo File Power over the top. Enjoy!

Purchase items in BOLD in-store at Surfas or online at Culinary District!