Great Day Kitchen, 10/22 - Chef Chris Maher - KMPH FOX 26 | Central San Joaquin Valley News Source

Great Day Kitchen, 10/22 - Chef Chris Maher

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Chef Chris Maher from Cooking Studio Taos visited the Great Day Kitchen on Tuesday, October 22nd to make Tegamata di Salsiccia (sausage with peppers and fennel) and Shrimp in Cognac.


Tegamata di Salsiccia 
(sausage with peppers and fennel) 
 
Ingredients

5 Italian sausages (hot or sweet, may use chicken or pork) 
1 head fennel, julienned 
2 yellow onions, julienned 
1 red bell pepper (may use yellow or green) or 1 each for color 
¼ cup Pernod (optional) 
½ cup water (or chicken stock) 
salt & pepper to taste
 
1. Heat pan on high heat for 4-5 minutes, then place sausages in pan. 
 
2. Once sausages are dark brown, turn to other side and place all the 
vegetables on top. Immediately turn down the heat to low. 
 
3. When vegetables are soft and sausage is cooked, deglaze pan with 
Pernod and water and add salt and pepper. 
 
4. Serve immediately with crusty bread.


Shrimp in Cognac 
 
Ingredients:

Shrimp 
Garlic 
Cayenne 
Salt 
Pepper 
Fresh parsley, minced 
Olive oil 
Cognac 
 
1. In a 10" skillet, heat up a scant amount of olive oil, throw in the garlic 
and stir into the hot oil for about a minute. Add a pinch of cayenne, 
stir and then add the shrimp and toss quickly for about one minute. 
 
2. Remove the pan from the heat and add a touch of Cognac (about 1 ½ 
oz. Cognac for each ½ pound of shrimp). Place the pan back on the 
heat and flambé the alcohol off. 
 
3. Add the fresh parsley, stir and then remove from heat and lightly salt 
and pepper, Serve in shallow bowls with a crusty bread.

 

Enjoy!

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