Breakfast sausage is one of the oldest and noblest dishes there is. I’ve come up with a variation on the breakfast sausage that is a little milder than traditional sausage, but just as good. And I make it using turkey.
When it comes to soaking food in something, most of us don’t do it. We might marinade a steak, but that’s about it.
There’s a secret, though, to getting maximum flavor out of minimum meat. Whether you’re working with cube steaks, ribs, chicken, or whatever, soaking the meat in brine ahead of time will tenderize it and improve the flavor.
Walmart routinely marks French Bread down to $0.90 per loaf, but people with more sophisticated palettes might find this bread less desirable than other, more expensive loaves. So how can we make this cheap bread tastier? Simple: Add a dipping sauce.
A lot of recipes call for sauteing items in butter (onions, garlic, etc.), but these days a lot of people want to go easy on the butter for health reasons. So how do you get good butter flavor in what you cook up on the stove top?