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About the Dish

8 ounces Sweet Peppers
1 Onion
2 cloves Garlic
1 pound Corn
1/4 cup Heavy Whipping Cream
8 ounces Smoked Chicken Sausage
1 packet Crystal Hot Sauce
3 sprigs Parsley
Per Serving
Calories 500
Total Fat 31 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 145 mg
Sodium 940 mg
Total Carbohydrates 38 g
Dietary Fiber 7 g
Sugar 15 g
Protein 28 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Tropical New England IPA

Tropical flavors in beer are the hottest trend now, from IPAs hopped with tropical southern hemisphere hops to added fruit. Blood orange, pineapple, and mango are all old hat now, so brewers have started getting more creative. For this dish of smoked chicken, corn, and sweet peppers we suggest a North Eastern Style IPA such as Georgia’s Cherry Street Brewings Don’t Haze Me IPA.

Cherry Street Brewings Don’t Haze Me IPA, Cumming, Georgia

Chardonnay - Chablis, France

I believe a bright, high-acid, lemony white wine will intertwine with the smoky flavors of the sausage and all the summery flavors that go along with it. A Chablis has the crisp citrus and smoky chalky flavors that will complement this dish very well.

La Chablisienne, Chablis, France

METHOD

1
MISE EN PLACE • Discard pepper stems and seeds. Chop flesh. • Peel and finely chop onion. • Shuck corn. Cut kernels from corn; scrape milky liquid from cob. • Peel and finely chop garlic. • Cut sausage at an angle into 1/4-inch slices. • Pick and chop parsley leaves.
2
Place a deep skillet or sauce pot over medium heat. Add 2 teaspoons olive oil. When oil is hot, add peppers and onion. Cook, stirring, until vegetables begin to become tender, about 5 minutes.
3
Stir in corn and garlic. Cook, stirring often, until kernels are tender, about 4 minutes.
4
Stir in 1/4 cup cream (save extra cream for another use). Cook, stirring, 2 minutes.
5
Stir in sausage. Cook, stirring, until sausage is hot, about 1 minute.
6
• Season to taste with hot sauce, parsley, kosher salt and black pepper. • Divide between 2 bowls, and enjoy!