This week we make Cupid's Cuisine the perfect dinner for you and a loved one! We used three of our seasonings in this cook Willie Pete, Gunpowder, & Whiskey Smoked Sea Salt. Let us know what you think of this recipe and comment below what you want to see next.
Deer sausage curtesy of MLB pitcher Cad Khul
What you’re going to need
1 sausage or .5lb of meat
1 small skillet
1 mixing bowl
1 turnip (diced up)
1 squash (diced up)
1 dukes mayo
2 tblspns of crispy mango habanero
1 tblspn Lard
1 cup stock
1 clove of garlic
1 tsp grated ginger
1 cup of chopped cauliflower
4-5 spoonfuls of pimento cheese
In your mixing bowl add your mayo and grill your ass off the seasoning. Add a touch of salt. Whisk together. This sauce will be used as a topping when your dish is finished
On medium-high heat add your meat of choice. (At this point I hope that you have got your over started at set to 350 degrees)If it’s ground. Start first. If cured sausage starts with your root vegetables. And then add sausage last. You will be putting in the oven so it will cook and the day from the sausage will season the veggies around the meat. Once the pan is hot add your lard. Start with your hard vegetables first, in this case, butternut squash. Reduce heat to medium let them cook. Add your garlic and ginger then your turnip and cauliflower sauté together add your meat around the dish with your pimento cheese. Throw your dish in the oven for 15 minutes or until the veggies are tender and the meat is cooked. Use your sauce as a topping eat up.
For the raw ground dear meat, I used pop-smoke and gunpowder. The pop smoke has great salt and pepper flavor that will complement the gunpowder. The gunpowder itself will help take away that game flavor that people don’t like. I used a 2:1 ratio gunpowder to pop smoke. Always take a small bite and cook it to taste the flavor your seeking.
Not all veggies are roasted alike. This is going to be important because winter cooking is mostly roasting. Summertime sautéing is the thing. Why, because veggies grow out of the ground! Winter dense root vegetables. Summer greens/ berries/ etc. look it up, know your seasons.
I chose to roast some local cauliflower using a little gunpowder/ and pop smoke. Give this cauliflower a try and hopefully expand your goto vegetables!
1 large cast-iron skillet
(If you live in a foreign country and haven’t got one yet) a Large non-stick pan is just fine.
1 or 2 heads of Cauliflower or broccoli
2-3 tbsp of lard/ tallow/ grape seed/ ghee. Whatever shit you use.
2 heaping tbsp of gunpowder
2 heaping tbsp of pop-smoke
1 tbsp claymore cajun seasoning
In your over, preheat to 365 degrees. Once at temp put your dish in the center of the oven for about 30-40 minutes if whole. The outside will turn a very rich caramel color. However, check the heart for tenderness. I enjoy a little bite or “el denté” yes like pasta, and that’s a fancy culinary word. Your welcome! You do you though. Have no fear if you overcook the cauliflower, IE cook it to death. Ie mush we can make a roasted cauliflower mash or purée, simply rough chop and add to a blender and slowly add butter or olive oil while mixing and that’s it.