I have no idea what I made last night, but it was good.
Another of those market basket days, where I had a bunch of ideas what to make with what I had on hand. Pork chops and a French style mushroom cream sauce, maybe a Southwest influence with the addition of pasilla chiles; a simple pork and sausage gumbo; hot Italian sausage sandwiches with peppers and onions- my head was filled with possibilities.
I think you know this, but this is my favorite way to cook- inventory what's on hand, then make something up. What could you make with these ingredients?
Ingredients:
2 links hot Italian sausage
2 thick pork chops, cubed
red and yellow bell pepper
red onion
pasilla chile
sliced crimini mushrooms
pearl barley
chicken stock
white wine
dijon mustard
bacon grease
I browned the sausage and chop chunks along with the bones (don't waste those, lots of flavor for your sauce there) in some bacon grease. I mean, right away you know this is going to be good, right? A triple pork whammy right from the start.
I removed the pork when it was brown, then chopping as I went, added the onion, peppers and mushrooms, stirring to give them a bit of color. I had some pearl barley on hand, which is a good choice for a lower-glycemic starch, so I put that into the pot and let that absorb some of the flavors.
It was smelling really good in here! I added a bit of mustard, then some white wine to deglaze and reduce. Back into the pot went the chops, sausage and bones.
Canned broth was all I had that wasn't frozen, so I added two cans, then a can of water to cover. You can laugh at canned chicken broth, but if you use a good quality low-sodium broth, you can see what good color you can get out of it. The only seasoning I added was our Survival Spice™ barbecuse rub, which also really helps sauces and stews be all that they can be!
I simmered this for about an hour, until the barley was cooked, and ladled up a bowl.
I still have no idea what to call it, any ideas?
OK, I've inventoried. Now, what can I make with:
1. Dijon mustard
2. Minced garlic
3. Dry cat food
Not sure exactly, Julie, but I'll bet your cat loves it!