Quick Pork Sausage Stew
2 Tbsp. Canola Oil
2 Lbs. sausage (out of casings)
4 Slices thick cut bacon, cut into strips
1/4 Cup garlic
1 Red pepper, seeded and julienne
2 Cups Fennel
2 Cups sweet onion
1/4 Cup Brandy
2 Quarts Chicken Stock
2 Cups canned tomato (no juice)
2 Cans White Beans (rinsed)
Peppers, chips, sour cream, herbs for garnish
Heat a large cast iron pot over medium-high heat.
Add in sausage and bacon, brown them and break into bite-sized bits.
Once browned, remove meat with slotted spoon and set aside, leaving fat in pan.
Turn heat to medium low and add in garlic, onion, fennel and red onion.
Season with salt. Stir.
Sweat until onions are translucent and vegetables are wilted -- about eight minutes.
Add in brandy and reduce au sec.
Add in chicken stock and canned tomato.
Bring to a boil then reduce to summer for 35 minutes.
Add in white beans and adjust seasoning.
Serve hot with garnishes.
Cheesy Crab Dip
1 Pound cream cheese, softened
3/4 Cup mayonnaise
1 1/4 Cups sharp cheddar cheese, shredded
1 Head roasted garlic, finely chopped
1 Tbsp harissa (You may buy jarred or substitute 2 tsps sambal)
2 Tsp fish sauce
1/2 Pound lump crab meat, picked through
2 Tsp Worcestershire
2 Tsp Frank's Red Hot Sauce
2 Tsp lemon juice
1/4 Cup chopped green onions
Add cream cheese to a stand mixer with a paddle attachment.
Whip until somewhat fluffy.
Add all other ingredients except the green onions and crackers, and mix until well combined.
You can refrigerate for up to three days at this point.
When you're ready to serve, preheat your oven to 350 degrees.
Place the dip in a heat-proof dish and cook for 15 minutes or until golden brown and bubbling on top.
Garnish the dip with green onions and serve with crackers.