How you doin’? Does this sound familiar? You got stuck in traffic and you have a house full of kids and an anxious spouse waiting for dinner. You forgot to pull something out of the freezer and don’t have time to stop at the local pizza joint. What’s one to do?
 
Okay, here’s the solution. With my Instant Pot Sausage Penne Pasta recipe, after sautéing the sausage and the vegetables, everything including the pasta and the sauce cooks together under pressure in your Instant Pot—the whole kit-and-caboodle cooks in just about a half hour. What a great, easy Instant Pot solution for busy, unplanned weeknights to feed a hungry hoard! You will hear raves that your Penne Pasta is better than most anyone’s lasagna.
 
Prep time:  15 minutes
Cook time:  22 minutes (plus or minus depending on the Instant Pot size)
Yield: 6 to 8 servings
 
Ingredients
2 teaspoons olive oil
1-pound Italian sausage
1 cup diced onions
2 tablespoons minced garlic
2 chopped red or orange bell peppers
1/2 cup red wine
2-1/2 cups water
1 teaspoon dried Italian seasoning
12 ounces (4-1/2 cups) dry penne pasta
25-ounce jar marinara sauce (I use any of the Rao’s flavors)
3 cups fresh spinach coarsely chopped
1/2 cup mozzarella cheese shredded
 
Directions

1. Using the SAUTÉ MODE on the Instant Pot add the olive oil.
2. When the oil is hot, remove the casings from the Italian sausage, crumble and add it to the pot to sauté.
3. Add the onions to the pot and sauté with sausage for 4 to 5 minutes, or until sausage is browned.
4. Press cancel to TURN OFF SAUTÉ MODE.
5. Add the garlic, bell peppers, wine, water, Italian seasoning and 1 cup of the marinara sauce. Stir, scraping up any bits from the bottom of the pot.
6. Add the penne pasta to the pot and DO NOT STIR. Lightly press the pasta down into an even layer.
7. Pour the remaining sauce evenly over the top of the pasta; DO NOT STIR.
8. Close the Instant Pot lid and seal release valve. Set the PRESSURE TO HIGH and the time to 2 MINUTES.
9. The Instant Pot will take about 18 minutes to reach pressure and then the cook time will begin counting down. As soon as the cook time ends, DO A CONTROLLED QUICK RELEASE of the pressure by turning the steam release valve towards the venting position.
10. When all the steam has escaped and the pressure pin drops down, carefully open the Instant Pot lid. You may see a little bit of extra liquid in the pasta, but this will be absorbed as the pasta rests.
11. Stir the pasta and then stir in the spinach, followed by the shredded mozzarella cheese and cover for about 2 minutes to let the cheese melt.
12. Plate and serve.

ChefSecrets:  

• You can use any meat sausage--pork, turkey or chicken sausage or make vegetarian.
• Two minutes of pressure cooking is equal to 6 to 9 minutes of pasta cook time. Pressure cook 3 minutes for package cook time of 10-12 minutes, pressure cook 4 minutes for package cook time of 13 or more minutes.
• Never stir Instant Pot pasta dishes until fully cooked.

 
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Covid-19 Quip of the Day:  Remember… Rapunzel was quarantined and met her future husband at the tower. Let’s think positive here.
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Do you have a question or comment, want to share a favorite recipe or pictures? Send your thoughts to [email protected]. You can also find these blog posts at https://www.perspectives-la.com/covid-19-survival-guide.

#PennePasta #ItalianSausage #Entrees #InstantPot #ComfortFood #Rao's #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                               ©Perspectives/The Consulting Group, Inc., 2020

                           But First… A Toast To Water
 
How you doin’? I know many of you look forward to cocktail recipes on Friday—and that’s important, but sometimes you have to dial it back a little and give a shout-out to something as life-sustaining as water. That’s right H20, the wet stuff right out of the tap. Water is made up of hydrogen and oxygen, and it exists in gaseous, liquid, and solid states. Water is one of the most plentiful and essential compounds, occurring as a liquid on Earth's surface under normal conditions, which makes it invaluable for human uses and for plant and animal habitats. So, here’s a Friday Happy Hour Toast to Water. The medium for a toast is ordinarily a cocktail, highball, a glass of wine or a mug of beer, but this toast is different today.
 
One of the purest and best things ever created by the Almighty is water. I have seen it welled up in the eyes of infancy. I have seen it trickle down the rosy cheeks of youth. I have seen it rush in mad torrents down the wrinkled cheeks of age.
 
I have seen it in the dewy drops on blades of grass and on leaves of trees, shining like polished diamonds when the sun bursts in resplendent glory over the eastern hills. I have seen it trickle down the mountain sides in tiny rivulets, rushing over pebbly bottoms and purling around sharp stones with the music of liquid silver. I have seen it cool and crystal-clear bubbling from under a bank of dew-washed ferns.
 
I have seen it encrusted in a glistening coat of white frost upon a mint julep glass. I have seen it sweeping over the precipitous falls in its mad rush to join with the great Father of Water and thence in majestic movement to the oceans where floats the battleships of the world and the commerce of nations.
 
Yet, if I may be permitted, I should like to say in all seriousness, in all earnestness and with the full vigor of manhood… that water as a beverage is a gosh darn failure.

Okay, only kidding. Let’s get serious and get this happy hour going with a tropical Mai Tai.
 
                                                              Mai Tai Cocktail
 
This classic rum-based Mai Tai cocktail recipe, infused with the citrus flavors of Curaçao, orange juice and lime juice, is the perfect drink to enjoy at the beach, or when you’re dreaming of being there.
 
Victor J. Bergeron claimed to have invented the Mai Tai in 1944 at Trader Vic's Restaurant, in Oakland, California. The bracingly refreshing cocktail he created at the restaurant was introduced to the Hawaiian Islands in the 1950s. A San Francisco columnist once wrote that, “the best restaurant in San Francisco was in Oakland.” Vic had become “The Trader,” and so started the legend of “Trader Vic’s.”

The success of Trader Vic’s was simple, a lush tropical island theme—the complete escape. You’d think of beaches, moonlight and pretty girls. I knew Vic well and I give him credit as the master of cocktails and island foods. We spent many afternoons over drinks at Trader Vic’s at the Beverly Hilton when we were conceptualizing The Warehouse Restaurant that was soon to open in Marina del Rey.
 
Ingredients
1 ounce light rum
1 ounce orange Curaçao
1/4 cup orange juice
1/2 ounce fresh lime juice
1 dash orgeat syrup
1 dash simple syrup
1 tablespoon dark rum Or better yet, a float of 151 proof rum
Mint, a pineapple slice, and a paper umbrella for garnish
 
Directions

1. Fill an 8-oz. glass with ice. Pour in light rum, orange Curaçao, orange juice, lime juice, orgeat and simple syrup.
2. Drizzle dark rum on top. Garnish with mint, pineapple slice and a paper umbrella, of course.

 
                         Sparkling Mai Tai Cocktail
 
This is a spritzy, uptown version of the classic Mai Tai, created by a mixologist from San Francisco. It is the perfect cocktail for a weekend brunch. This recipe yields 4-servings. Allow about an hour to cool the mix.
 
Ingredients
 
 1 ounce fresh lime juice
 1 ounce orgeat
 1/4 cup orange liqueur such as Gran Gala or Grand Marnier
 1 ounce Lemon Hart 151 rum
 1/4 cup Appleton Estate Extra 12-Year-Old rum
 2 cups blanc de blanc sparkling wine, preferably from California
 1 firm lime, chilled
 4 small sprigs mint
 
Directions

1. Pour lime juice, orgeat, orange liqueur, and rums into a glass measuring cup. Stir and chill at least 1 hour.
2. Divide rum mixture between 4 chilled Champagne flutes and top each with 4 ounces of sparkling wine. Cut 4 spirals of zest from the lime and put a spiral in each drink along with a mint sprig.

ChefSecret: 

• Orgeat syrup is a sweet syrup made from almonds, sugar and rose water or orange flower water. It has a pronounced almond note and is used to flavor many cocktails. Orgeat syrup is an important ingredient in the Mai Tai and many tiki frou-frou drinks.
• Lemon Hart 151 rum is called out by name in many of Trader Vic’s and Don the Beachcomber’s classic tiki drinks recipes. Lemon Hart 151 is the legendary “Gold Standard” sought after and coveted by rum enthusiasts worldwide. Many rum aficionados believe that there simply is no substitute for Lemon Hart!

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Covid-19 Quip of the Day: “In Germany, they are preparing for the crisis by stocking up with sausage and cheese. That's the wurst käse scenario.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#MaiTai #TraderVics #Rum #LemonHart #VicBergeron #Water #Cocktail #HappyHour #TheWarehouseRestaurant #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                           ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? Two of my favorite desserts in the world are doughnuts (if you consider a doughnut a dessert—I think of it more as a morning life-starter) and custard-filled éclairs. The one thing these two pastries have in common is the chocolate coating.

Around here, we fondly refer to that donut shop chocolate glaze as cheap and crappy chocolate. To tell you the truth, as the ChocolateDoctor from Choclatique, I am not ashamed to say, “I love it.” There is something about the flavor and texture of this inexpensive coating that works for me every time and sometimes I really crave it.
 
Éclairs are time consuming to make. First, you have to make the choux-pastry dough. Bake it, scoop it, fill it and finally prep the chocolate and dress it. My Éclairs Bars recipe is much easier to make and perfect for a large party.
 
Prep time:  15 minutes
Bake time:  20 minutes
Cool time:  4 hours
Yield:  24 servings
 
Ingredients
1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
2 boxes (3.4 oz each) Jell-O™ vanilla-flavor instant pudding & pie filling mix
3 cups cold half-and-half
1-1/2 cups semisweet chocolate chips
3/4 cup heavy whipping cream
 
Directions

1. Heat oven to 375°F. Spray bottom only of 13x9-inch pan with food release cooking spray.
2. Unroll crescent dough, press into the bottom of the pan. Bake 12 to 14 minutes or until golden brown and baked through. Remove from oven to cooling rack; cool 20 minutes.
3. In a medium bowl, beat dry pudding mix and half-and-half with whisk about 2 minutes or until thick. Spread over cooled bar base.
4. In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on HIGH 1 minute; stir. Microwave 30 seconds longer; stir until smooth. Carefully spread mixture on top of pudding layer. Refrigerate about 4 hours or until cooled completely.
5. When ready to serve, using a sharp knife and up-and-down sawing motion for cleaner cuts, cut into 6 rows by 4 rows. Store covered in refrigerator.

ChefSecret: If you want a crisp, more éclair like pastry, you can substitute the crescent dough with 1 sheet of Pepperidge Farms puff pastry following the direction on the package.

Covid-19 Quip of the Day: “I never thought the comment ‘I would never touch her with a 6-foot pole’ would become a national policy, but here we are!”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America.  Thanks for reading.

#Baking #EclairBars #Dessert #Snack #Doughnuts #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                             ©PERSPECTIVES/The Consulting Group, Inc. 2020

How you doin’? When I lived in Dallas there was this neat little food outlet in one of the malls that just sold muffins. I used to go there once a week and pick up a half dozen of their great muffins and have them for breakfast throughout the week. I thought this was the start of a new national franchise chain and then, POOF, it was gone.
 
I won’t be coy… I love muffins! There are so many wonderful flavors and textures—savory and sweet—you can eat them every day. This includes the addition of different toppings and different inclusions (chocolate chips, blueberries, etc.).
 
When developing our chocolate muffin mix for Choclatique our R&D team was baking muffins by the hundreds daily. We knew a lot before we started, but I must confess everyday was a new learning experience. 
 
Why muffins? Well for starters they are very easy to make and bake—it can be one of the first baking lessons you can share with your children. Muffins are very portable—toss them in Ziploc bag or wrap them in food film. Because they can be baked in a paper muffin cup you can throw them in a lunch bag or and maybe even backpack— depending on what else is in there—without crushing them.  
 
Why are muffins so easy to make? There are relatively few ingredients, you don’t need an electric mixer, and you really don’t even need a muffin tin—you can bake muffins in a muffin cup (made out of paper with the foil liner divider). You can bake mini-muffins or giant muffins with the same recipes—just a little longer or shorter bake time. In other words, muffins are very forgiving.
 
What are some of the best ChefSecrets for baking beautiful muffins?

• Do not over mix the muffin batter. Generally, you just mix to combine the ingredients together.
• Have all the ingredients ready to go. Fold them with a wooden spoon until just combined—some lumps and streaks are okay.
• The easiest way to make sure your muffins don’t stick is to give them a heavy spritz of food release including the flat top part of the pan where the muffin tops sometime overlap. 
• Some muffin recipes (even boxed mixes) call for using oil instead of butter--DON’T DO IT! By using oil you’re missing out on the great buttery taste. You can also use a combination of butter and unsweetened applesauce if you’re cutting down on calories.
• Make your muffins moister so they last a little longer by adding an extra egg or by using a little more fruit filling. Don't add too much fruit or your muffins will be soggy.
• Keep your particulates in the middle of the muffins by dredging them in a little flour before adding them in. This will keep them from sinking to the bottom of the muffin cup. This is also a great way to keep blueberries from blue streaking the batter or creating an all-over blue muffin.
• Making great crumb topping is easy when your butter is right consistency—not too cold or melted. As with the batter, don’t over mix the crumb ingredients. Use two knives, a pastry cutter or your fingers. It is supposed to be a crumb topping, not a second batter. Test it… if you can squeeze it in your hand and have it hold together, you got it right. And remember, don’t add too much topping to your muffins or you may get that sinking feeling.
• If you love filled muffins you can achieve the best results by adding the filling before baking—fill the muffin cups part way with muffin batter, add the filling and then put another scoop of the batter on top. You can also fully bake the muffins and after they cool, cut a cone out of the top of the muffin and add filling using a pastry bag.

• If making extra-large muffins, reduce the heat a bit and increase the bake time by 10 minutes or so longer. If you’re baking mini-muffins, you’ll only need about a 15 minute bake time. You should check them often to make sure you don’t over-bake them.

 
                          The Chocolate Doctor’s Chocolate Corn Muffins
 
Our top bakers test recipes all day long to add to our blog. While in the elevator going down to the car I asked, “Have either of you ever heard of Chocolate Corn Muffins?” I got a couple of wrinkled noses and a look of “Are you crazy?” Then they said, “Well, why not?” So here for the first time anywhere is our version of Chocolate Corn Muffins. Why not?

Prep time: 10 minutes
Bake time: 12 to 15 minutes
Yield: 12 to 15 medium muffins
 
Ingredients
1 cup all-purpose flour, sifted
1 cup medium cornmeal
1/2 cup cocoa powder, sifted
1 cup granulated sugar
1-1/2 tablespoons baking powder
1 teaspoons salt
1-1/3 cups whole milk
2 teaspoon pure vanilla extract
1 tablespoon honey
1/2 stick unsalted butter, melted and cooled
3 ounces dark chocolate (64%+), chopped, melted and cooled
2 large eggs
1 cup dark chocolate chips
3 tablespoons crystalline sugar for topping.
 
Directions

1. Preheat the oven to 400° F.
2. Line 12 muffin cups with paper liners. Spray with food release.
3. In large bowl, whisk the flour, cornmeal, cocoa powder, sugar, baking powder and salt.
4. In a separate bowl, combine the milk, vanilla extract, honey, melted butter, chocolate and eggs. 
5. Pour the wet ingredients into the dry ingredients and, using a wooden spoon hand-stir until they are just blended. Do Not Over Mix.
6. Fold in the chocolate chips.
7. Scoop the batter into the paper liners, filling each one 3/4 full.
8. Evenly sprinkle the crystalline sugar over the tops of each muffin.
9. Bake for 12 to 15 minutes, until the tops are crisp and a cake tester comes out clean.
10. Cool slightly and remove from the pan.
11. Serve warm.

ChefSecrets:

• You can melt the butter and chocolate in the same bowl at the same time.
• Slather the muffins with butter (you can never have enough butter) and enjoy or cut in them half and turn these chocolate corn muffins into strawberry “corn” cakes piled high with plenty of whipped cream… like a strawberry short cake only much better.

 
                                          Basic Crumb-Topped Muffins
 
This is as basic a muffin recipe as you can find. It will become your go-to recipe every time.
 
Prep time:  20 minutes
Bake time:  20 to 24 minutes
Yield:  12 standard-size muffins
 
Ingredients

For the crumb topping
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt
10 tablespoons (5 ounces) unsalted butter, room temperature
1-3/4 cups cake flour
 
For the muffins
Cooking spray and/or paper muffin liners
2-1/2 cups cake flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons (6 ounces) unsalted butter, melted and cooled
2/3 cup buttermilk
2 large eggs
2 large egg yolks
2 teaspoons pure vanilla extract
1/4 cup powdered sugar (for dusting the baked muffins)
 
Directions

1. Arrange a rack in the middle of the oven and preheat to 350°F. 
2. Line a standard 12-well muffin tin with paper liners and coat with food release cooking spray; set aside.

To make the topping

1. Using a food processor or pastry cutter mix the granulated sugar, brown sugar, cinnamon and salt together in a medium bowl. Add in the butter until combined. Stir in the flour until the mixture just resembles wet sand; set aside.

To make the muffin batter

1. In a large bowl, sift the flour, sugar, baking powder, baking soda and salt together.
2. In a medium bowl, whisk the butter, buttermilk, eggs, egg yolks and vanilla together until combined.
3. Pour the wet ingredients into the flour mixture and mix with a wooden spoon or rubber spatula until just combined; some lumps and streaks are okay.
4. Using a scoop, deposit the batter among the prepared muffin wells, filling each one 3/4 of the way full.  Divide the crumb topping among the muffin wells and gently press them into the batter.
5. Bake until the muffins are golden-brown and a cake tester inserted into the center of a muffin comes out clean, 20 to 24 minutes.
6. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.
7. Dust the muffins with powdered sugar before serving.

Storage: The muffins will keep at in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months, then thawed at room temperature.
 
                                                  Honey-Bran Muffins
 
This is Honey-Bran Muffin is like the ones sold at Du-pars Bakery in the Los Angeles Farmer’s Market.
 
Prep Time:  15 minutes
Bake Time:  20 to 25 minutes
Cool time:  20 minutes
Yield:  2 Dozen
 
Ingredients:
 
For the glaze:
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
5 tablespoons honey, warm
3 tablespoons boiling water
 
For the muffins
3 cups raisins, dates, dried cherries or prunes, pureed in food processor (measured before processing)
1/2 cup honey, warm
1/3 cup vegetable oil
3 large eggs
2 cups buttermilk
1 cup wheat bran
3 cups all-purpose flour
3 teaspoons baking soda
2 teaspoon baking powder
1-1/2 teaspoons salt
 
Directions:

1. Preheat an oven to 375°F.

To make the glaze

1.  Cream the butter with the sugars until light and fluffy. 
2. Beat in honey and water.
3.  Using a brush, coat bottom and sides of muffin tins.

To make the muffins

1. Mix fruit, honey and oil until smooth. 
2. Beat in the eggs one at a time, then add the buttermilk and bran.
3. Sift the flour, baking soda, baking powder and salt together.
4. Add to wet mixture and lightly mix until just combined.
5. Fill muff tins 3/4 full. Bake for 20 to 25 minutes until springy to the touch.
6. Cool for 2 minutes then invert on rack to cool completely.

 
                                             Perfect Blueberry Muffins
 
Around this time every year I like to bake blueberry muffins. They have a high dome and a thick batter (more of a dough) and they’re pretty as a picture.
 
Prep time:  15 minutes
Bake time:  25 to 30 minutes (use a tester)
Cool time:  10 minutes, plus 15 minutes
 
Ingredients
5 tablespoons unsalted butter, cold is fine
1/2 cup granulated sugar
1 tablespoon finely grated lemon zest
3/4 cup plain unsweetened yogurt or sour cream
1 large egg
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups all-purpose flour
1-1/4 to 1 1/2 cups blueberries, fresh or frozen (no need to defrost)
3 tablespoons turbinado sugar (sugar in the raw)
 
Directions

1. Preheat and oven to 375°F.
2. Line a muffin tin with 9 paper liners or spray each cup with a nonstick food release spray.
3. Melt butter in the bottom of a large bowl and whisk in the sugar, zest, yogurt (or sour cream) and egg until smooth.
4. Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, like a cookie dough.
5. Divide between prepared muffin cups and sprinkle each with 1 teaspoon turbinado sugar for a perfect crunchy top at the end.
6. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (except for blueberry goo).
7. Let cool in pan for 10 minutes, then an additional 15 minutes on a rack after discharging from the pan.

ChefSecrets: 

• Dredge the blueberries in a couple of tablespoons of flour to prevent the berries from sinking to the bottom of the cups when baking. 
• These muffins are best to eat on the first day. We found if you them split them open run them under a broiler on day two with a pat of salted butter, it’s so good that you’re going to forever hope for more blueberry muffin leftovers.

 
Covid-19 Quip of the Day: “Keep in mind, even during a pandemic, no matter how much you eat, your earrings will still fit.”
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Do you have a question or comment, want to share a favorite recipe or pictures? Send your thoughts to [email protected]. You can also find past blog posts at https://www.perspectives-la.com/covid-19-survival-guide.

To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Baking #Muffins #BlueberryMuffins #BranMuffins #CrumbTopping #ChocolateCornMuffins #CornMuffins #Breakfast #Brunch #Dessert #Snack #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                           ©PERSPECTIVES/The Consulting Group, Inc. 2020

How you doin’? I really like the foods of the old South, especially dishes that can be easily adapted to restaurant brunch menus. This is a Southern country take on a French quiche from my Customs House Restaurant kitchens back in the 1980’s. I made it this weekend and it still stands up.
 
Prep time:  30 minutes
Cook time:  10 minutes
Bake time:  1 hour or so
Cool time:  10 minutes
 
Ingredients
1 tablespoon unsalted butter
1 cup chopped yellow onion
12 ounces spicy ground breakfast pork sausage
4 large eggs
1/2 cup liquid Ranch-style salad dressing (you can use blue cheese dressing as well)
2/3 cup whole milk
5-ounces sharp Cheddar cheese, shredded
1 teaspoon pepper sauce (Tabasco works well)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon granulated sugar
1 (9-inch) unbaked deep-dish pie crust
Old-Fashioned Country Gravy (see recipe below)
 
Directions

1. Preheat an oven to 425°F.
2. Heat the butter in a large skillet over medium heat.  Sauté the onion until soft.
3. Add the sausage and cook until evenly brown.  Drain, crumble, and set aside.
4. In a medium bowl, whisk together the eggs, Ranch dressing and milk.  Stir in shredded Cheddar cheese and mix well.
5. Season with hot sauce, salt, pepper and sugar.
6. Put the unbaked pie shell on a foil-lined baking pan to prevent messing up your oven.
7. Spread the onion and sausage mixture in the bottom of the unbaked crust.  Cover with the egg mixture. Tap the pie pan lightly to remove air and to level the filling.
8. Bake in the preheated oven for 15 to 20 minutes.  
9. Reduce the heat to 350°F and bake 35 to 40 minutes, or until filling is puffed and golden brown. If the crust starts to brown too early cover the pie with aluminum foil.
10. Remove from oven, prick top with a knife, and let cool on a rack 10 minutes before serving.

ChefSecret:

• About midway through baking, rotate the pie from front to back.

• Make it a real Southern Dish by topping it with a little Old-Fashioned “Heart Attack” Sausage Gravy (see recipe below).

                                              Old-Fashioned Sausage Gravy
 
Ingredients
6 ounces spicy ground breakfast pork sausage
2-1/2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 teaspoon hot sauce (Tabasco)
1-1/2 cups whole milk
 
Directions

1. While the pie is cooling, make the gravy.
2. Crumble the sausage into medium skillet. Cook over medium-high heat until browned and no longer pink, stirring frequently.
3. Using a wire whisk, stir in the flour, salt, pepper and hot sauce. 
4. Gradually stir in the milk. Cook until the mixture thickens, stirring constantly.  If too thick, remove from heat and stir in a little more milk.
5. Serve the Old-Fashioned Country Gravy hot over the warm egg pie.

Covid-19 Quip of the Day: “Maybe if we start telling people the brain is an app, they’ll start using it—please wear a mask and practice social-distancing to stop the spread.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entree #Baking #Breakfast #Lunch #Brunch #LowCountry #CountryGravy #SpicySausage #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                       ©PERSPECTIVES/The Consulting Group, Inc., 2020