These dishes not only taste great, but are simple to prepare, and easy on your budget. So, let’s get cooking!
THE GURUS
Keith is a traveling product representative (read salesman) who sells grills. His job takes him all over the U.S., mostly in the Central and Western regions. Curt loves to write and has written professionally since 2009, and his personal blog is called “From the Boot.”
Want to know how to get the most out of your grill? Want to know how to reverse sear, how to keep fish from sticking, or what’s cross ventilation? Be sure to tune in on Mondays and Wednesdays at 6:30 p.m. or anytime online at kdcg.com and Facebook.
GURU CHEESY FRENCH BREAD WITH MULATTO SAUCE
This dish is pure decadence. Melty, cheesy, crunchy French bread meets a rich and creamy Mulatto sauce!
INGREDIENTS:
1 loaf French bread
8 ounces Havarti cheese (sliced)
8 ounces Provolone cheese (sliced)
2 each 12-inch-long bamboo skewers
2 tablespoons Olive Oil
1-1½ lbs. Fresh pork sausage (casings removed)
1 medium Onion
2-3 cloves Garlic (chopped)
2 cups Water
2-3 tablespoons Dark roux
1 pint Heavy cream
Louisiana Love Seasoning Blends to taste
½ cup Green onions (sliced)
METHOD:
1. Slice bread into 1½ inch slices. Add 1 slice of each cheese between the bread slices.
2. Insert the skewers lengthwise to secure the bread and cheese slices together. Loosely wrap the loaf with foil and set aside.
3. Place a heavy skillet over medium-high heat add olive oil and sausage. Cook until sausage is lightly browned.
4. Add onions are garlic, cooking until onions are clear. Add water and bring to boil.
5. Add roux stirring until dissolved. Add cream, bring to boil, then reduce to simmer.
6. Season to taste with Louisiana Love. Roast bread on 350° grill or oven for 10-15 minutes until cheese is melted and outside of bread is crispy.
7. Pour some of the sauce in the bottom of a platter or tray. Remove bread from foil, place in platter, and top with remaining sauce.
8. Top with green onions. Stay hungry!
GURU SHOTGUN SHELLS
This can be made hours before cooking, and they reheat very well…not that there’s going to be any left over.
Note: The shells are filled raw. There is no need to boil prior to filling.
INGREDIENTS:
1½-2 lbs. Fresh pork sausage (casings removed)
8 ounces Cream cheese (softened)
14 Manicotti shells (large)
2 lbs. Sliced bacon
Louisiana Love Seasoning Blends
1 cup Louisiana Love Potion #7 BBQ Sauce
2 tablespoons Olive Oil
¼ cup White wine (dry)
METHOD:
1. Prepare a hardwood fire and set grill to 350°
2. Place sausage and cream cheese in a bowl and mix using hands or hand mixer.
3. Using the back of a spoon fill the manicotti shells being careful not to crack them. It may be easier to fill half from each side of the shell.
4. Wrap each filled shell with 2 slices of bacon.
5. Season the outside with Louisiana Love Seasoning.
6. Combine BBQ sauce, olive oil, and wine in a suitable bowl and set aside.
7. Place shells over a low fire or indirect heat. Turn shells every 10 minutes and baste with prepared sauce.
8. Total cooking time is 30-45 minutes or until the internal temperature reaches 165°.
9. Remove and allow to rest for 10 minutes before serving.