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About the Dish

12 ounces New Potatoes
12 ounces Summer Squash
1 1/2 ounces Green Onion
4 sprigs Parsley
1 head Lettuce
6 ounces Andouille
4 ounces Salad Tomatoes
1 pat Butter
Per Serving
Calories 420
Total Fat 20 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 1330 mg
Total Carbohydrates 41 g
Dietary Fiber 8 g
Sugar 7 g
Protein 22 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

White IPA

We love andouille sausage. There, we said it. (We also love beer.) Over the past year, there has been a movement to create an India Pale Lager, which has been interesting. MIA brewing out of Miami, Florida took a different take, and made a white IPA using pilsner malts and fermented it as an ale. The result is slightly sweeter, but definitely hoppy which we feel will go well with a smoky sausage.

MIA Brewing Neon

Pinot Gris - Marlborough, New Zealand

Pinot Gris, depending on producer, can finish off-dry, with a honeyed note that I think would do well in countering the heat from the andouille. With its richness, there’s also a textural match between the wine and the smashed potatoes.

Giesen Pinot Gris, Marlborough, New Zealand

METHOD

1
• Heat oven to 450 ° F. • In a saucepan, combine potatoes, enough water to cover and 1 teaspoon kosher salt. Place over high heat. • When water boils, reduce heat to medium. Cover pan, and simmer 10-12 minutes.
2
MISE EN PLACE • Halve squash lengthwise. Cut crosswise into 1/2-inch slices. • Finely chop green onion. • Pick and chop parsley leaves. • Halve tomatoes lengthwise. • Cut or tear lettuce into bite-size pieces. • Slice andouille on the diagonal into 1/2-inch thick rounds.
3
SMASH POTATOES • Drain potatoes well. Transfer to a cutting board. • Using a sturdy drinking glass or meat mallet, smash each potato until it splits and is about 1/2-inch high.
4
• Grease a baking sheet with 2 teaspoons cooking oil. • Arrange potatoes on 1 half of prepared baking sheet in a single layer. • Bake until potatoes start to brown, 8-10 minutes.
5
• Flip potatoes. • Add andouille and summer squash to empty half of baking sheet. • Sprinkle with green onion. Bake until potato and andouille are browned, about 15 minutes.
6
• Transfer hot potatoes to bowl. • Add butter and parsley. Toss gently to combine. Taste and adjust seasoning as desired with kosher salt and pepper.
7
• To squash and andouille, add tomato. Gently stir to heat tomatoes through. • Season with 1/4 teaspoon kosher salt.
8
• Divide lettuce between 2 plates. • Drizzle each with 1/2 teaspoon olive oil. Season with kosher salt and pepper. • Serve with potatoes, andouille and squash. Enjoy!