Several new culinary thoughts to share --
-- Tomatoes in cole slaw work surprisingly well. (Add them at the end though because their delicate nature won't survive the tossing of the cabbage.)
-- My friends, Melanie and Craig, hosted a bbq tasting at their house. I've never had the option to dunk my meat into so many sauces. The winner -- Big Bob Gibson's Red Sauce, followed closely behind Big Bob Gibson's White Sauce. And, no, Big Bob Gibson did not pay me. The red sauce was a perfect harmony of tanginess, sweet and robust tomatoes. And the white sauce was reminiscent of Miracle Whip. But not in a bad way. Just that hint of Miracle Whip that I remember so fondly from my great aunt's sandwiches.
-- Deviled eggs don't survive well in a fall.
--And when all else fails, pull out a Paula Deen recipe. My mom made this sausage pie on Christmas Day. I, along with everyone else, was addicted to it. She had pulled it off a community board, who referenced the recipe from the Food Network. I looked it up, only to find it was originally a Paula Deen recipe. Of course it would be. Who else would be endorsing sausage, cream cheese and pastry?
Here's the recipe:
Ron's Tybee Island Sausage Pie (from Paula Deen)
1 pound ground sausage
1/3 cup chopped onion
1 tablespoon butter
3/4 cup milk
1 (3-ounce) package cream cheese
1 cup shredded cheddar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt (use less if the sausage is salty)
1/8 teaspoon pepper
1 (9-inch) deep-dish pie crust, partially baked and cooled
Preheat the oven to 375 degrees.
In a heavy skillet over medium heat, crumble the sausage with a fork. Saute the sausage until completely cooked. Drain off the fat, remove the sausage, and set aside. Melt the butter in another skillet over medium heat. Saute the onions in the butter until tender. Add the milk and heat until steam rises, but do not boil the milk. Cut the cream cheese into small pieces, add it to the onion mixture, and remove the pan from the heat. In a large bowl, beat the eggs, then add the cheddar, the onion mixture, the Worcestershire, salt, and pepper. Mix thoroughly and pour this into the piecrust. Top with cooked sausage, and bake for 30 minutes, or until set.