|2 servings||calories per servings 799|
In describing this recipe, we could talk about our friend Kevin Outz and how he left his corporate job to peruse his passion for good food and how the business he created is thriving and connecting many Atlantans to quality meat, but instead we'll talk about how incredible the Black Cherry Pork Sausage from Spotted Trotter is. This sausage does the whole "sweet yet savory" flavor profile in a whole new way and served with tender quinoa and escarole cooked with honey and grain mustard and finished with the renderings from the sausage.
Please read the entire recipe card before beginning. Preheat oven to 250 degrees. Prepare mise en place: peel and thinly slice the onion and garlic; wash and thinly slice the escarole. Chop the parsley.
Heat a large saute pan over medium heat, add cooking oil. When the cooking oil is hot and shimmery add the sausage. Sear sausage for 2-3 minutes, or until the first side is brown, turn and cook for about 2 minutes more, or until the second side is brown also. Place in an oven-safe pan and transfer to oven.
Add onions and garlic to the saute pan, and cook for 2 minutes while continuously stirring. Add ground fennel, PeachDish salt, honey, mustard, quinoa, and water to the pan. Adjust the heat to high, bring to a boil, then reduce to low. Cover and cook for 4 minutes. Remove cover, add in escarole, and stir thoroughly to combine. Cover and cook for another 8 minutes.
Remove quinoa mixture from heat, and remove sausage from oven, let both rest for 4-5 minutes.
Fluff the quinoa with a fork. Taste, and adjust seasoning.
Cut the sausage at an angle, and top quinoa with sausage, chopped parsley, and dress the plate with any sausage resting juices.
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...