{"id":43,"date":"2006-12-06T00:29:43","date_gmt":"2006-12-06T05:29:43","guid":{"rendered":"http:\/\/kevinomara.com\/2006\/12\/06\/i-dont-even-know-what-to-call-it\/"},"modified":"2006-12-06T00:29:43","modified_gmt":"2006-12-06T05:29:43","slug":"i-dont-even-know-what-to-call-it","status":"publish","type":"post","link":"http:\/\/blog.kevinomara.com\/?p=43","title":{"rendered":"I don’t even know what to call it"},"content":{"rendered":"
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I don’t even<\/I> remember the name of this recipe. I’m sure it was something like “easy holiday sweet-potato sausage skillet surprise extravaganza meal” or something like that. Hell, I don’t even know what magazine it came out of – just something lying around my parents’ house. Regardless, I saw it the other day and decided that this would be my Tuesday Dinner For The Parents this week.<\/p>\n

I’m gonna start here by mentioning that the original recipe – which I do not have with me, by the way, I am writing this from memory – called for salsa verde to top the dish. I’m no big fan of salsa verde and I lucked out – when Mom was picking up ingredients she was shopping at Food Lion which is often referred to in my mind as That Place That Never Has A Damn Thing I’m Looking For. Turns out – get this – they didn’t have salsa verde. \u00c2\u00a1QU\u00c3\u2030 UNA SORPRESA!<\/p>\n

Mom did an amazing thing and picked up some Newman’s Own Lime and Tequila Sadly Alcohol-Free (Red) Salsa. That stuff is FANTASTIC. Well, okay, let me back (that thing) up and say that it was wonderful as a topping to our meal. How it would work on chips, I dunno. This salsa has a bit of an attitude problem, a cry for attention, perhaps, and is a bit intense. Not spicy-heat-wise or anything, no, it’s just like Paul Newman said, “I WANT SOME SALSA WHOSE FLAVOR GOES TO ELEVEN.” He talks like that. I’ve met him.<\/p>\n

Without further ado, you’re about to be subjected to my best job at remembering how to make tonight’s dish:<\/p>\n

Seriously, It’s Not Weird – It Tastes Great<\/B><\/p>\n

You will need to procure, and probably not from Food Lion,<\/p>\n

2 sweet potatoes – I only used 1.5 as the ones Mom got were huge
\n1\/2 lb breakfast sausage. Cut that little Tennessee Pride boy right in half!
\n1-2 green bell peppers
\n1 onion
\n2 cloves garlic
\n2 tsp cumin (are you listening, Trey?)
\nOlive oil, water, salt, pepper, the usual.
\nIF YOU WANT TO RE-CREATE THE TRUE KEVIN O’MARA DINING EXPERIENCE YOU MUST USE NEWMAN’S OWN TEQUILA LIME GOES-TO-ELEVEN SALSA. I’M JUST SAYING IS ALL.<\/p>\n

1. Add a dash of salt to a medium-sized pot full of water. Bring to boil.
\n2. Cut the sweet potatoes into 1\/2-inch chunks.
\n3. Boil potato chunklets for 4 minutes or until barely tender, then drain
\n4. In a large skillet (no, seriously, like make sure it’s a 12-inch) brown the sausage. Drain the sausage. Set the sausage aside. Ignore the sausage. Do not eat the sausage yet.
\n5. Bring skillet to medium-high heat, add olive oil and green bell peppers. Saut\u00c3\u00a9 for a few minutes.
\n6. Add onion. Cook until translucent and done.
\n7. Add garlic, sausage, sweet potatoes, and cumin to pan. Continue cooking for 5 minutes or so.
\n8. Salt and pepper to taste.<\/p>\n

Pretty easy, huh? Top that sucker with a few splashes of the salsa and you’re good to go.<\/p>\n

I have to totally give a shout-out to my Mom who prepared a super-tasty salad to go along with this. Shredded fresh spinich topped with grated carrot, nuts (walnuts?), dried cranberries, and … um … something else. I’ve already forgotten. Drizzle a little raspberry vinaigrette over that and you’re good to go.<\/p>\n

Hearty! Filling! Jawsome! Until next time!
\n
<\/p>\n","protected":false},"excerpt":{"rendered":"

I don’t even remember the name of this recipe. I’m sure it was something like “easy holiday sweet-potato sausage skillet surprise extravaganza meal” or something like that. Hell, I don’t even know what magazine it came out of – just something lying around my parents’ house. Regardless, I saw it the other day and decided […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,12],"tags":[],"class_list":["post-43","post","type-post","status-publish","format-standard","hentry","category-entree","category-recipe"],"_links":{"self":[{"href":"http:\/\/blog.kevinomara.com\/index.php?rest_route=\/wp\/v2\/posts\/43","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/blog.kevinomara.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blog.kevinomara.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blog.kevinomara.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/blog.kevinomara.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43"}],"version-history":[{"count":0,"href":"http:\/\/blog.kevinomara.com\/index.php?rest_route=\/wp\/v2\/posts\/43\/revisions"}],"wp:attachment":[{"href":"http:\/\/blog.kevinomara.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blog.kevinomara.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blog.kevinomara.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}