Cream Cheese Sausage Roll from Brenda Gouge!

Had this at the bed & breakfast in Andalusia, AL. It is incredible!

- Brenda Gouge

CREAM CHEESE SAUSAGE ROLL

1 lb. Jimmy Dean sausage
1 (8oz) pkg cream cheese
2 cans Pillsbury crescent rolls

Brown sausage like hamburger meat (drain).
While preparing sausage, soften cream cheese in microwave for 15 seconds.

Unpack the rolls.

Use roll as the bottom crust.

Mix sausage and cream cheese together. Spread mixture onto a bottom crust.

Use the second can of rolls to make a top layer crust by pinching sides together all the way around like a calzone ring.

Bake at 325°F until golden brown. Cut into squarely shaped pieces.

Serve hot or cold.

Recipes from the October 9 class

Sweet Tea Class Number 1

5 Things You Can Do With A Green Tomato

#1 Green Tomato Salad Over Greens with a Smoked Garlic Ranch

Green Tomato Salad
2 green tomatoes
3 Roma tomatoes or 2 small beefsteak tomatoes
1 large red bell pepper
1 small Vidalia onion
7 fresh basil leaves
3 tablespoons balsamic vinegar
3 tablespoons red vinegar
2 tablespoons white vinegar
3 tablespoons canola or olive oil
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon sugar

Cut tomatoes, sweet pepper, and onion into 1” cubes and put in a plastic container that has a lid. Mix remaining ingredients, thoroughly coat vegetables with mixture, and put the lid on. Let rest for at least 2 hours in the refrigerator. Prior to service, season with salt and pepper to taste.

Smoked Garlic Ranch/Buttermilk Dressing

*1 packet ranch mix from store

1 cup sour cream
1 1/2 cups buttermilk
¾ cup mayonnaise
1 cup canola or olive oil
½ cup whole roasted garlic
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
**1 ½ teaspoons liquid smoke
½ teaspoon blackening seasoning
1 teaspoon salt

* The difference between a ranch dressing and traditional buttermilk dressing is MSG and MSG only! If you would like buttermilk dressing, leave out the packet of ranch mix, which has the MSG in it, and double the amount of onion powder, garlic powder, black pepper, and add more salt to taste.
**In the restaurants, we smoke our own garlic in a firewood smoker. Use liquid smoke only as a substitution if need be.

Set oven to 325 degrees. Combine garlic cloves and oil in a small roasting pan and cover with foil. Roast garlic cloves until golden brown. They will start to soften and float to the top. Remove from oven, strain, and cool to room temperature. Pulverize garlic, combine all dressing ingredients, whisk thoroughly, and set aside in the refrigerator for at least 2 hours before service.
For service, top your favorite salad greens with the tomato mixture and ranch dressing. Pan roast 5 pieces of bacon until crispy, crumble, and sprinkle on top of your finished salad. Serves 10.

#2 Green Tomato Maque Choux
10 strips bacon (apple-wood smoked, preferably)
2 medium green tomatoes (cut into small cubes)
**1 poblano pepper (seeded and cut into small dice)
2 medium red bell peppers (seeded and cut into small dice)
1 Vidalia onion (cut into small dice)
2 cups white corn kernels
1 teaspoon salt
1 teaspoon blackening seasoning
2 bay leaves
½ teaspoon black pepper
½ teaspoon hot sauce
½ cup white wine
3-4 tablespoons heavy cream
2 tablespoons butter

** Poblanos are hot; if you’re sensitive to capsaicin oil, handle carefully or use plastic gloves.

Cut bacon into small ribbons. In a large cast iron pan, sear bacon pieces on medium heat until crispy and all the fat is rendered. Remove bacon pieces and set aside for later. Add onions to the hot skillet and sauté until translucent. Add peppers and green tomatoes and sauté for approximately 4 minutes or until peppers start to soften. Add corn and seasonings and sauté for another 2 minutes. Slowly add wine ½ at a time and deglaze until all the alcohol burns off and mixture starts to thicken. Remove from heat and add heavy cream and butter until mixture is thoroughly incorporated. Before service, re-season with salt and pepper to taste.




#3 Andouille- and Fontina-Cheese-Stuffed Green Tomato Over Creole Green Tomato Risotto

Stuffed Tomatoes
10 green tomatoes
20 pieces of bacon (apple-wood smoked, preferably) cut into ¼” ribbons
1 pound andouille sausage (cut into 3/8” cubes)
3 stalks celery (cut into small dice)
2 red bell peppers (cut into small dice)
1 large Vidalia onion (cut into small dice)
1 large green bell pepper (cut into small dice)
2 shallots (cut into small dice)
4 Roma tomatoes (cut into large cubes)
6 bay leaves
1 tablespoon thyme, dried or fresh
½ teaspoon black pepper
1 teaspoon dried basil
3 teaspoons blackening seasoning
4 teaspoons hot sauce
4 teaspoons Worcestershire sauce
1 cup white wine
1 lemon
2 teaspoons salt
1 cup shredded fontina cheese
Chopped green onion for garnish

Slice tomatoes in half like a grapefruit and remove insides with a tablespoon. Set shells aside and dice insides. In a large saucepan, on medium heat, add bacon and sauté until crispy. Remove bacon from pan and set aside. Add diced andouille sausage and sauté until all fat is rendered. Strain, remove from pan and set aside. Add onions and sauté in bacon grease until soft. Add celery, peppers and shallots; sauté for at least 4 minutes or until vegetables turn soft. Add green tomatoes, spices, hot sauce, Worcestershire, and juice of one lemon. Sauté items together and add white wine ¼ cup at a time. While stirring constantly, wait for the alcohol to burn off each time. After the first wine addition, gently fold in Roma tomatoes. Sauté all items together for at least 2 minutes after each wine addition. Set aside and allow to cool to room temperature.
Split mixture in half, saving the other half for the risotto. Wrap the bottom halves of the hollowed green tomato “bowls” in foil to keep them from falling over and moving around. Stuff with andouille mixture to about ¼” from the top and place in a roasting pan. Top the tomatoes with shredded fontina cheese and roast at 325 degrees for about 20 minutes, or until cheese is golden brown and the tomatoes start to soften.


Creole Green Tomato Risotto
¼ cup olive oil
1 diced Vidalia onion
2 tablespoons butter
3 cups Arborio rice
5 cups chicken stock
1 cup white wine
¼ pound mascarpone cheese
1 teaspoon salt
¼ teaspoon black pepper

While stuffed tomatoes are baking, add oil and butter to a large saucepan on medium- to medium-high heat. Add onions and sauté until softened and translucent. Add dry rice and coat it in the olive oil and onion mixture. Stir constantly until the rice starts to give off a “nutty” smell (about 1 minute). Add chicken stock a little at a time, stirring constantly, until the rice absorbs the liquid. After adding 4 cups of stock, start adding white wine in the same manner. After white wine has all been taken up, stir in the remaining cup of chicken stock a little at a time. Once the rice has absorbed all the liquid and is tender (about 15 minutes), remove from heat and fold in the mascarpone cheese along with salt and pepper. Let rest for at least 3 minutes and gently fold in the remaining andouille mixture. The idea is to keep the mixtures slightly separated and not fully incorporated.
To assemble the dish, stack risotto in the middle of a plate and place the roasted tomato in the center. Garnish with chopped green onion.


#4 Fried Green Tomatoes With Charred Red Bell Pepper Rémoulade

Fried Green Tomatoes
3 large green tomatoes
2 brown paper bags or large plates
4 cups white flour
4 tablespoons onion powder
4 tablespoons garlic powder
2 tablespoons kosher salt
2 teaspoons black pepper
2 whole eggs
2 cups buttermilk or regular milk
1 cup pecan meal (available at Renfroe pecan company)
4 cups canola oil

Cut tops and bottoms off the green tomatoes, slice about 3/8” thick and set aside. Combine flour, onion powder, garlic powder, salt and pepper in one paper bag. Add 2 ½ cups of this seasoned flour, along with the pecan meal, to second bag. Set aside.
Make an egg wash by whisking eggs and buttermilk together in a large bowl. Heat oil in a skillet on medium-high heat (350 degrees). Add a few green tomato slices to bag #1, one at a time, and gently shake to coat. Remove, dredge through egg wash and add to bag #2. Gently shake until well coated. Carefully place tomatoes into hot oil and cook approximately 2 minutes on each side until golden brown. Repeat until all are done. Set on a cooling rack for service.

Charred Red Pepper Rémoulade
¼ cup olive or canola oil
2 large roasted red bell peppers
½ stalk celery
3 green onions
1 large shallot
3 small garlic cloves
2 teaspoons capers
1 teaspoon horseradish
1 tablespoon relish
1 tablespoon balsamic vinegar
1 whole lemon
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons Creole mustard
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
2 cups mayonnaise

Cut lemon in half. Put lemon, bell pepper, green onions and shallot in a bowl with oil. Sprinkle with salt and pepper and toss liberally to coat. Grill items and roast red bell peppers until completely charred and soft. Allow the pepper to cool; remove charred skin and seeds. Juice entire lemon and reserve ¼ with the other ingredients. Combine all ingredients in a food processor and blend on high speed until completely smooth.


#5 Irving’s Green Tomato Chutney

2 medium green tomatoes
1 small Granny Smith apple
½ small red bell pepper
1/8 cup golden raisins
½ tablespoon minced ginger
½ tablespoon minced garlic
¼ teaspoon mustard seed
1/8 teaspoon ground cumin
¼ tablespoon ground coriander
1 pinch nutmeg
1 pinch cayenne pepper
½ teaspoon salt
¼ cup brown sugar
¼ cup cider vinegar

Cut green tomatoes into 3/4” cubes. Peel, core and chop green apple. Seed and chop red bell pepper. In a small pot, combine all ingredients and bring to a boil. Reduce to a slow simmer and cook for 45 minutes. Serve either hot or cold.

Recipes from the November 13 class

Sweet Tea Class Number 2

Southern Sides

Bourbon-Bacon Spinach Salad with Poached Green Apples, Roasted Walnuts, and Candied Bacon

Vinaigrette
1 pound bacon cut into ½” strips
1 medium Vidalia onion cut into ½” dice
1 shallot, minced
2 cloves garlic, crushed and minced
1 cup bourbon
¼ box brown sugar
½ cup balsamic vinegar
4 tablespoons Dijon Mustard
2 cups canola oil

In a medium-sized saucepan, sauté bacon strips on medium heat until all the fat is rendered and bacon starts to crisp. Remove from heat and strain bacon from fat. Reserve bacon for the following recipe.
Return pan to medium heat and add the onion, shallot, and garlic. Sauté until onions are translucent. Add bourbon and cook mixture until all the alcohol has burned off. Remove from heat, add brown sugar till it dissolves, and allow to cool to room temperature. Add vinegar and mustard to the mixture. Slowly whisk in the oil until the entire mixture is emulsified.

Candied Bacon
Reserved bacon from the prior recipe
1/8 cup honey
½ box brown sugar
1 cup bourbon

In a large sauté pan, on medium heat, combine all ingredients until sugar is dissolved and alcohol is burned off, being careful not to expose the top or side of the pan to the open flame and causing it to flambé. When mixture starts to slowly bubble, remove from heat and allow to cool to room temperature.


Poached Apples
3 Granny Smith apples cut into “half moons”
2 ½ cups apple cider
1 cup cider vinegar

Combine vinegar and cider in a small saucepan and bring to a simmer on medium heat. Place cut apples in a heat-resistant container and pour mixture on top, allowing the apples to steep. Let cool to room temperature and place in the refrigerator, uncovered, until fully cooled.


Roasted Walnuts
1 half-pound bag of walnuts
3 tablespoons canola oil

Coat walnuts in oil and place on a sheet pan or cookie sheet. Roast at 350 degrees for about five minutes to toast.

Skillet Cream Corn with Fresh Tomatoes

8 ears white sweet corn
1 small sweet onion cut into small dice
1 small red bell pepper cut into small dice
2 cloves garlic, smashed and minced
1 ½ cups white wine
¼ pound unsalted butter
½ teaspoon sugar
1 tablespoon kosher salt
½ teaspoon black pepper
½ cup heavy cream (optional)
2 beefsteak tomatoes, sliced

Shuck ears of corn, cut lengthwise with a knife and scrape ears fully with the backside of a large spoon. This will take some time, but is worth the effort. In a large sauté pan or skillet, on medium heat, add butter and allow to melt. Add onion, pepper, and garlic, sautéing until onions are translucent. Add corn mixture and then add white wine, ½ cup at a time, until corn starts to soften—about 20 minutes. Season with sugar, salt, and pepper. Remove from heat and fold in heavy cream until fully incorporated. Spread tomato slices on top.

Bread Puddings

Savory Mushroom/Fontina Bread Pudding

Pudding
Large loaf of French bread cut into large cubes
8 eggs
3 cups heavy cream
2 cups milk
2 tablespoons lemon juice
2 tablespoons kosher salt
1 teaspoon black pepper
1 sprig rosemary, finely minced

Allow cubed French bread to fully dry out overnight or roast on a sheet pan at 200 degrees until dry, but not browned. Place in a well-greased, deep casserole dish or baking pan and set aside. In a large mixing bowl, whisk eggs, heavy cream, milk, lemon juice, salt, pepper, and rosemary until fully incorporated. Pour mixture on top of dried bread and allow the bread to fully absorb the mixture.

Topping
3 tablespoons butter
1 small red onion, julienne
1 clove garlic, smashed and minced
1 small shallot, julienned
8 ounces cremini mushrooms, thinly sliced
1 sprig rosemary, stemmed and minced
1 tablespoon salt
½ teaspoon black pepper
½ pound fontina cheese, shredded

In a large sauté pan, on medium-high heat, melt butter and sauté onions, garlic, shallots, mushrooms, rosemary, salt, and pepper until onions are translucent and mushrooms are softened. Remove from heat and allow to cool to room temperature.
Gently push down on the bread pudding to make sure all the bread has absorbed as much liquid as possible. Top evenly with sauté mixture and grated cheese. Cover with aluminum foil and cook at 350 degrees for 30 minutes. Remove foil and cook uncovered for at least another 10 minutes—until pudding has no more liquid and cheese is a light golden brown.   

Eggnog/White Chocolate Bread Pudding 

with Bourbon Caramel Peaches

(I recommend doubling this recipe so not to waste the white chocolate and the fact that it is just that good.)

Pudding
1 large loaf of French bread, cut into large cube
2 cups milk
4 cups heavy cream
2/3 cup white sugar
½ cup Jack Daniel’s
1 vanilla beans, split and internally scraped
2 ounces white chocolate baking bar
1 6-ounce pack of white chocolate chips
8 eggs

Fully dry out French bread overnight or roast on a sheet pan at 200 degrees until dry, but not browned. Place in well-greased baking pan or casserole dish and set aside. In a large saucepan, on medium heat, bring milk, heavy cream, sugar, bourbon, and vanilla to a strong simmer, stirring constantly so you won’t scorch and burn the mixture. Remove from heat and add chocolates until fully melted. Whisk eggs separately in a large bowl and slowly whisk in ¼ of the heated mixture to the eggs in the bowl. This will temper the eggs and keep them from cooking too fast. Fully incorporate both mixtures and pour on top of bread. Gently push down on the bread mix to make sure the bread absorbs as much liquid as possible. Cover with aluminum foil and cook at 350 degrees for 30 minutes. Remove foil and cook uncovered for at least another 10 minutes—until pudding has no more liquid and starts to “fluff up.”

Peaches
2 sticks unsalted butter
2 16-ounce packs of frozen peaches, fully thawed
¾ cup brown sugar
1 ½ cups white sugar
1 orange, cut in half
¾ cup Jack Daniel’s
½ cup heavy cream

In a large saucepan, on medium-high heat, melt butter and add peaches, brown sugar, and white sugar. Stirring constantly, add the bourbon and juice of the orange, being careful not to expose the top or side of the pan to the open flame and causing it to flambé. When mixture starts to thicken and slowly bubble, remove from heat and fold in heavy cream.  

Potatoes Montgomery

2 large sweet potatoes, peeled and thinly sliced lengthwise
2 large Yukon Gold potatoes, peeled and thinly sliced lengthwise
2 large white russet potatoes, peeled and thinly sliced lengthwise
3 cups heavy cream
2 eggs
2 tablespoons salt
1 teaspoon black pepper
1 6-ounce pack chopped pecans

In a well-greased casserole or baking pan, stack layers of potatoes in opposing directions (6 layers in all), like lasagna. Whisk together heavy cream, eggs, salt, and pepper and pour mixture on top of potatoes. Cover with chopped pecans, cover with aluminum foil, and roast at 350 degrees for 45 minutes to 1 hour, depending on your oven and the softness of the potatoes. After cooking, the potatoes will appear to be runny. If you allow the potatoes to cool to room temperature and reheat for service, the potatoes will bind together better and will easily be cut into squares.

Oyster Cornbread Stuffing/Dressing

Grandma’s Corn Bread
1 ¼ cups yellow or white cornmeal
1 ½ cup all-purpose flour
1 teaspoon baking soda
3 ½ tablespoons sugar (optional, depending on Grandma’s preference)
1 ½ teaspoons salt
2 teaspoons baking powder
2 eggs, well beaten
1 cup buttermilk
1 cup sour cream
3 tablespoons bacon grease or melted butter
2 strips smoked bacon

Preheat oven to 350 degrees. In a large bowl, combine all dry ingredients and sift thoroughly. In a separate bowl, whisk eggs and add buttermilk, sour cream, and bacon grease until fully incorporated. Slowly add wet ingredients to the dry ingredients and whisk into a smooth batter. In a 10” cast iron skillet, render two strips of bacon on the stovetop at high heat. Remove bacon, and carefully add batter. Place in oven and cook for approximately 18 minutes at 350 degrees. Use a skewer or toothpick to make sure the corn bread is cooked all the way through. Let the corn bread cool for at least 10 minutes before serving. After it’s fully cooled, cut into 1” squares and toast in oven at 140 degrees until fully dry, but not browned.


Dressing
Grandma’s cornbread, dried and cubed
5 strips bacon, cut into ½” strips
3 tablespoons butter
2 stalks celery cut into small dice
1 small red onion cut into small dice
1 small red bell pepper cut into small dice
¾ cup shredded carrots
4 bay leaves
1 tablespoon dried sage or 3 large sage leaves
1 sprig rosemary, finely minced
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco sauce
½ tablespoon black pepper
5 eggs
1¼ cups chicken stock
1 ½ cups strained fresh oysters, roughly chopped

In a large sauté pan, on medium-high heat, render bacon and melt butter. Sauté celery, red onion, pepper, and carrots with bay leaves until vegetables are softened. Add sage, lemon juice, Worcestershire, Tabasco, rosemary, and black pepper. Remove from heat and allow to cool.

In a large mixing bowl, add cornbread pieces, eggs, chicken stock, sautéed vegetable mixture, and oysters, and knead with your hands until fully mixed. If using as a stuffing, add breadcrumbs until mixture is thick enough to stuff in your favorite Thanksgiving bird. If using as a dressing, place the above mixture in a well-greased casserole dish or baking pan. Cover with foil and roast at 325 degrees for 20 minutes. Remove foil and roast uncovered for 15-25 minutes—until all the liquid is absorbed and dressing is golden brown.