Baby Spinach w/ Andouille Cream Sauce ~ Foamheart

Discussion in 'Side Items' started by foamheart, Feb 18, 2015.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Where to start, the other day a freind brought a couple of 5 gallon buckets of veggies. I mistakenly assumed I knew what was in them. Today I found a beautiful bunch og baby spinach which I can only assume came from her garden also. I love greens, Mustard, Collard, Spinach, even kale! So I have been making sausage and andouille. Had the tasso come out I would have used it because its what I originally built the sauce around. Mom, when she tasted this said it would make Labrador piles taste good...LOL

    So first you have some andouille chips, you don't have andouille chips? Ok, we'll make some.


    Render out those great flavors into the pan. Ok I didn't say anything about low calorie right?


     It does two things, it adds more flavor and it insures you understand low and slow or it burns.


    Crispy Andouille chips, remove the trying to leave as much grease as possible. (We will get back to them so don't stand there and eat 'em all. They are very addictive!

    More ingredients!


    And More!


    Normally I would suck the flavors out of the onion and garlic and get rid of them but since its for me and its spinach......


    So I left them in.......


    Added heavy cream..... No quantity, however much you want double that amount because you'll reduce by half.


    The fire was a bit high, but it worked out. Now add some spinach and da'shrooms!


    OK, normally with a cream sauce you always hide some nutmeg just to play with peoples head. But this is a bold tasting andouille cream sauce. Break out the Tony's "More" spice.


    I am thinking napee? Who knows what it means, its when the sauce thickens.


    Normally at this point, I'd have dropped twice or three times that amount of spinach, and this being baby too..... well...... I would put this in a grautin dish and top with those plain bread curmbs. But not tonight.

    Ok, ready for the Bear shot??


    Beef tenderloin, spinach, corn on the cob, and a green house salad.

    Try the cream sauce on anything its truely amazing. Seriously.

    Thats it. Well I could include the sausage I have been smoking today.... Wanta see? Cool.


    Cajun smoked country sausages...... Mmmmmm....... my hands smell so good!

    Try the cream sauce. I am not a trained chef and no doubt could have done better, but its worked for years and years in my kitchen.  I guess would be silly to say I made it up, even if I did...

    EDITT::

    OMG!! I forgot the chips. The chips you have left when ready to use them, crush 'em up small. I put them on top of the spinach and the salad too. Just for good measure!
     
    Last edited: Feb 18, 2015
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice looking Plate of Chili! Up here in the PNW we serve that in a bowl, lol!

    Looks great Kevin!
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank ya Case.

    You guys just need bigger table settings. Sam's has my favorite place setting made by Dixie. I prefer the Dixie Ultra pattern, but the Pathfinder series would be nice for after church on Sundays.
     
  4. bear55

    bear55 Master of the Pit

    Looks like some great eats there.
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Bear, sorta surprized more folks don't like it. It is totally awesome.
     
  6. chef willie

    chef willie Master of the Pit OTBS Member

    How'd I miss this??.....cream sauce is one of my fav's....makes an old boot taste good.....and the creamed spinach was always a favorite of mine back in the days of the Prime Rib joint I worked in. Well done, sir.....and that piece o' meat looks grilled to perfection.....Willie

    PS...congrats on making the banner too
     
  7. Man that looks good wish I had that for supper tonight     Great Job    [​IMG]

    Gary
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Chef! As I mentioned above, I normally make this with a touch of cheese in the sauce, then I'll top it with Panko and into the broiler.

    Steak was pretty good too! Don't usually do bef and when I do I splurge.

    Thank you again.
     
  9. Oh Yeah   Congrats on the Banner

    Gary
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Gary

    That was all devoured last night, that was enough for two plates. Spinach like most greens, sale good around here. Not too big on dandilions but thistles are tastee too!
     
  11. Foam, what can I say, Just that, dang that looks good, Nice cook. Love the photos. CF
     
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir....
     
  13. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Foam , another great post and excellent looking grub !
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir....... Tastes good too!
     
  15. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Foam where is my plate!!!! Looks great nice job on all.

    DS

    A full plate is a happy Foam LOL
     
  16. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Wow, how'd this one get past me ? Very nice Foam... Real nice thread ! Thumbs Up

    :kewl:

    :points1:
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You got hid in the shuffle DS, and I appolligize.

    Thank you sir, and you can have a plate anyttime you want it.

    LOL.... My plates are not happy for very long then! My sister always told her kids that a clean plate was ahappy plate.
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir. First off, greens always sell real good around my house. And baby spinach is just too tender not to love. But put a little tasso (or in this case andouille), cream sauce on it, and the neighbors line up with bowls.
     
  19. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    No need to Apologize sir, also I think your sister had the right idea going. [​IMG]  
     
    Last edited: Feb 23, 2015
  20. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    I see you brought out the good china for this one.  You warned me about this sausage  2 weeks ago.  Impressive Kev.  And the variation on the cream spinach is over the top. 

    Wish I could give you double points. Labrador muffin joke and all.  b

    [​IMG]  
     
    Last edited: Feb 27, 2015
    gary s likes this.

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