Printer Friendly

Asparagus inspires grilled dishes.

Byline: The $10 Gourmet by Jim Boyd The Register-Guard

SEAN ELLIOTT, the head chef and kitchen manager for the Cornucopia Bottle Market and Deli, 295 W. 17th Ave., chose a meal of grilled sausages on a bed of greens, grilled asparagus and steamed baby potatoes for today's edition of The $10 Gourmet.

Elliott marinated the asparagus in a balsamic mustard dressing that also serves as a dressing for the baby salad greens. He dressed the baby potatoes with hot olive oil flavored with garlic and oregano.

The meal cost $9.37, according to the receipt from the Wild Oats Market on Willamette Street. Salt, pepper and olive oil are the only ingredients not listed on the bill.

The $10 Gourmet is a biweekly feature that allows professional cooks to give menu ideas to home cooks who are readers of The Register-Guard. The professional is asked to cook a meal for two that costs $10 or less (excepting small amounts of staple ingredients commonly found in a home kitchen).

Elliott has been cooking at Cornucopia Market for three years and was at the Oregon Electric Station for three years before that.

With 23 seats inside the deli and an equal number on the patio, the Cornucopia is more of a neighborhood restaurant than a store.

Burgers, sandwiches and salads are served from 10 a.m. to 10 p.m. Appetizers join the menu at 4 p.m., with more than a dozen dinner entrees available from 5 p.m. to 10 p.m.

Elliott and co-owner Alison Albrecht have been doing a once-a-month cooking segment for the past six months on KMTR's early morning show NewsSource Today.

Elliott said the asparagus, a vegetable that is in season now, was the foundation for his menu. He said he then discovered the wide selection of sausages at Wild Oats and his menu fell into place.

His recipes follow:

Grilled Chicken, Cheese and Garlic Sausage

3 chicken, cheese and garlic sausages (or substitute another flavor sausage if you prefer)

2 handfuls (0.1 pound) mesclun (baby salad) greens

Drizzle of Balsamic Mustard Dressing (recipe follows)

Grill sausages over medium heat for 9 to 10 minutes. To check for doneness, prick each sausage to see if the juice runs clear with no trace of pink, or slice open a sausage to check interior color.

When cooked, place sausages on a cutting board and allow the juice to reabsorb into the meat for a couple of minutes. Then, using diagonal slices, cut the sausages into several pieces.

Arrange a bed of rinsed and dried greens on a plate. Drizzle the greens with a little Balsamic Mustard Dressing. Arrange the sausage slices on top of the greens.

Serve with Grilled Asparagus Marinated in Balsamic Mustard Dressing and Steamed Baby Potatoes Dressed With Olive Oil and Garlic (recipes follow).

Marinated Grilled Asparagus

1/2 pound asparagus

1/4 cup Balsamic Mustard Dressing (recipe follows)

Snap tough end off each asparagus stalk. Perhaps 15 minutes before cooking, place the asparagus in a container and pour on the Balsamic Mustard Dressing to marinate.

Coat each asparagus stalk with the dressing and place on a grill. Grill 3 to 6 minutes, turning asparagus so the marinade doesn't burn.

For added flavor, brush on more marinade while the asparagus grills. Be watchful and move the asparagus to a cooler spot on the grill, if necessary.

When cooked to your personal preference for crunchiness or limpness, remove the asparagus from the grill and serve.

Balsamic Mustard Dressing

3/4 cup extra-virgin olive oil

1/4 cup balsamic vinegar

1 tablespoon diced garlic

1 cup diced onion

1 teaspoon brown mustard seeds

2 teaspoons dry ground yellow mustard

1 tablespoon sea salt

1 teaspoon fresh ground pepper

1 teaspoon ground oregano

1 teaspoon basil

1/4 teaspoon anise seeds

Place all ingredients in the bowl of a blender. Blend for 2 or 3 minutes on chop. Makes enough marinade for 6 to 8 servings of asparagus.

Steamed Baby Potatoes Dressed With Olive Oil and Garlic

1/2 to 3/4 pound small, red-skinned potatoes, a quarter to a half-dollar size in diameter (also known as "creamers')

1/4 cup olive oil

2 tablespoons chopped garlic

1 tablespoon dried oregano

Wash potatoes. In a pot fitted with a steaming basket, steam the potatoes until they can be pierced easily by a fork, about 20 minutes. Don't overcook or the potatoes will fall apart when pierced with the fork.

When the potatoes are done, heat a saute pan on medium heat. Add olive oil, garlic and oregano. Saute the garlic until you can smell the aroma of garlic, about 30 seconds to a minute. (Be careful not to burn or the garlic will have a bitter taste.)

Drain the potatoes and add them to the saute pan. Roll the potatoes so they become coated with the garlic-flavored oil, and serve.

SETTLING THE BILL

0.84 pound organic red creamers: $1.66

0.39 pound organic yellow onions: 31 cents

0.42 pound asparagus: $1.68

0.01 pound whole anise seed: 10 cents

0.01 pound organic oregano: 12 cents

0.04 pound ground yellow mustard: 14 cents

0.04 pound organic whole brown mustard: 16 cents

0.01 pound basil: 14 cents

0.11 pound organic mesclun salad: 77 cents

0.11 pound organic garlic: 66 cents

0.23 pound balsamic vinegar: 64 cents

3 chicken, cheese and garlic sausages: $2.99

Total: $9.37

CAPTION(S):

SETTLING THE BILL 0.84 pound organic red creamers: $1.66 0.39 pound organic yellow onions: 31 cents 0.42 pound asparagus: $1.68 0.01 pound whole anise seed: 10 cents 0.01 pound organic oregano: 12 cents 0.04 pound ground yellow mustard: 14 cents 0.04 pound organic whole brown mustard: 16 cents 0.01 pound basil: 14 cents 0.11 pound organic mesclun salad: 77 cents 0.11 pound organic garlic: 66 cents 0.23 pound balsamic vinegar: 64 cents 3 chicken, cheese and garlic sausages: $2.99 Total: $9.37 NICOLE DeVITO / The Register-Guard Sean Elliott's meal includes sausages, asparagus and steamed baby potatoes. Cornucopia Bottle Market and Deli chef Sean Elliott prepares sausages as well as asparagus on the grill. NICOLE DeVITO / The Register-Guard
COPYRIGHT 2002 The Register Guard
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2002, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

Article Details
Printer friendly Cite/link Email Feedback
Publication:The Register-Guard (Eugene, OR)
Article Type:Recipe
Date:Apr 3, 2002
Words:1043
Previous Article:A la tart.
Next Article:Dahlia group sets sale, auction.


Related Articles
Shopping trip inspires Southwest fare.
The Complete Book Of Vegetarian Grilling.

Terms of use | Privacy policy | Copyright © 2019 Farlex, Inc. | Feedback | For webmasters