Shrimp Pizza

You're gonna need:

1 medium spanish onion
Some minced garlic
Red pepper flakes
1/2 lb cooked shrimp
1 fresh plum tomato
Pecorino romano cheese
Fresh cilantro
Salt & pepper
1 pizza shell or homemade pizza dough
Olive oil

1. Saute spanish onions in olive oil, with minced garlic, salt, and red pepper flakes.

2. When onion is just about done, throw in 1/2 lb of chopped, cooked shrimp.

3. Spread this deliciousness on your pizza shell (not going to name any brands here, but you know the one).

4. Slice one plum tomato and PUT IT ON.

5. Grate some pecorino romano cheese and PUT IT ON.

6. Chop up some fresh cilantro and PUT IT ON.

7. Grind some black pepper RIGHT ON.

Oven at 450, cook for 11 minutes.

Hot damn.

Mustard/Horseradish Sausages w/ Roasted Carrots & Polenta

You will need:

Four sausages (ours were mustard/horseradish sausages, about 1.5 lb total)
1 medium yellow onion
1 medium purple carrot
1 medium yellow carrot
brown sugar
vegetable stock
chicken stock
cheddar cheese
salt & pepper
polenta (one of those neato little polenta logs)
butter
olive oil
hot sauce
brown mustard
1/2 + 1/2



Okay. So........

Preheat your oven to 400 degrees. Roughly chop your peeled onion and carrots. Toss them with olive oil, salt & pepper, and arrange on foiled baking sheet. Where does one get purple and yellow carrots? Damn if I know. We got lucky and found them at a local co-op. I think purple makes carrots taste better. Roast these things for 20 minutes.

In the meantime, melt 1 TBSP of butter in a small saucepan at medium heat. Cube your polenta log, and add to saucepan with a bit of vegetable stock. Or chicken stock. Whatever. You're going to be eating sausage anyway, but you might have a carton of vegetable stock already open in the fridge so DON'T WASTE IT. When the polenta starts to soften with the heat, mash it with... a masher. Stir in a little 1/2 + 1/2, and some more stock to thin it out if too much liquid boils off. Turning down the heat helps with this as well. Also, cube up a wee bit of sharp cheddar cheese and throw this in there too. Stir occasionally on low heat. Don't forget a little bit of hot sauce if you please. I like "Cholula", the chili garlic variety.

Also in the meantime, in a large pot, melt another TBSP of butter. Then add your sausages and a little stock. Let these cook and brown a little, with the lid on. Once they're cooked through, the carrots and onion should be done roasting. Take these out and add them to the pot. Add some more stock, a spoonful of brown mustard, and a pinch of brown sugar. Stir it up!

I served this dish by putting the polenta at the bottom of the bowl, and ladling the sausages, vegetables, and broth on top.

Whoo-hoo!