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Clementine Marmalade
Braised Lamb Shank with Clementine Marmalade
Spicy Sausage and Edamame Stew
Grilled Pork Belly Sandwich
Kirk Avondoglio's Spice-Rubbed Salmon with
Radicchio Slaw and Clementine Marmalade
WINE NOTES
Shiraz: 50% shiraz, 50% grenache. Wide array of red fruits
(strawberry, cherry, mulberry) and savory dried herbs. A lovely,
sweet fruit mid-palate leads into a very tight earthy tannic
complexity, balanced by acidity and lingering strawberry and
raspberry.
Harbin: Brewed using a blend of Chinese and European hops,
from China's oldest brewery.
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Spicy Sausage
and Edamame Stew
Serves 4
- 4 large spicy pork sausages (like
linguica)
- 1 large onion, 1/2-inch dice
- 1 large carrot, 1/2-inch dice
- 2 ribs celery, 1/4-inch dice
- 2 cups chicken stock
- 2 cups peeled edamames
- 1/2 cup Clementine Marmalade
- Grapeseed or canola oil for cooking
- Kosher salt and freshly ground black
pepper
In a large sauté pan coated lightly with oil over high heat,
sear and color the sausages, about 6 minutes. Transfer sausages
to a plate. In the same pan, add onions, carrots and celery and
cook until soft, about 3 minutes. Deglaze with chicken stock and
add the edamames. Bring to a simmer and reduce by 50 %. Return
sausages to pan, check for flavor and season if necessary. Serve
family-style on a platter, topped with Clementine Marmalade.
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