Culinary Cowboy

Recipes

From the Galley of Haricots Verts Expeditions[1] Expedition #7

 

White Bay Sausage and Pasta

Ingredients

4 6” banger sausages cut into 1” lengths

1 clove garlic

1 medium onion, chopped

Olive Oil

Caribbean hot sauce

¼ cup rum, slightly warmed

2 6” zucchini

1 lb. penne pasta (cooked according to package directions

¼ cup Italian bread crumbs

 

  1. Heat a tablespoon of oil in a skillet.
  2. Add garlic just long enough to season the oil.  Do not overcook.  Remove.
  3.  Toss in onion and cook over medium heat until just about clear.
  4. Sauté sausage until skin begins to brown.
  5. Add zucchini to skillet.
  6. When zucchini starts to get soft, stir in hot sauce and bread crumbs.
  7. Pour in rum and flame.
  8. Toss with the penne pasta and serve.

 

This was a quick recipe whipped up at White Bay on Jost Van Dyke when a cocktail party ran long and we had hungry guests on hand. 

Bangers are English breakfast sausages, up to about an inch wide.  You could substitute a link of smoked sausage or Polish sausage. 

If you don’t have something that is particularly Caribbean hot sauce, try habanera hot sauce.  Of course, Tabasco or any other hot sauce will do.  However, the taste of the habanera is part of Caribbean cooking.

The bread crumbs amount is just an estimate.  I actually crumbled an herb-flavored hard tack biscuit.

Of course, for the best show, you should flame at the table.

Serves 4-6 people.

 

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© Dunkelberg Productions 2005 - Reproduction without written permission and acknowledgement is forbidden.  For contact information, see www.dunkelberg.com .

 


[1] Haricots Verts Expeditions, the name and related graphics are the property of Jim Glasscock, adventurer.