2009-02-17

Posted at 00:45 UT by Tamara

Great Gourmets
features Omaha Gourmet Franks
in a outdoor kitchen creation
prepared on the Lynx 36 inch Propane fired Grill
by creating several components
of pan crisped bacon,
Red Kidney Beans cooked together with
fresh crushed garlic,
mildly hot red tomato salsa,
mustard, sugar, Worchester sauce,
which when cooked was removed to the serving
bowls as the base of the dish.

White rice was prepared to create a center focus mound, and as the perfect balance for the spicy bean salsa.

The crisp bacon was added in a circular fanned topping.

The Omaha Franks were pan heated in a small amount of water to prevent sticking, and to allow the Franks to double in size, then cut lengthwise and across and browned.

Once the Franks were lightly browned, Sliced Portabella mushrooms were added to the pan for a minute or two until softened and heated.

The Franks were then transferred to the serving plate to top the red kidney bean salsa base, and the entire plate transferred to the warming rack until ready to be served.

The dish was complemented with a 2006 Estate grown and bottled Pinot Noir from Heart O The Mountain Winery, a small, hand crafted Winery of the Robert Brassfield family, located in the Santa Cruz mountains.

Please visit the website
http://GreatGourmets.blogspot.com

These Broadcasts are produced and directed by Tamara Lynn Scott.

Labels: Omaha Gourmet Franks and Heart O The Mountain Pinot Noir