Wild Boar Sausage, Spinach and Potato Tarts

blackish

Photo Credit: ABC Television Network, 2014

I have to admit, I actually found the inspiration for this recipe by watching the ABC sitcom “blackish”…It was the episode entitled : “Elephant in the Room”, where Andre Jr. meets a girl, ironically named Hillary, who is a member of the Young Republicans club. So Jr. joins the club to impress Hillary and this throws his liberal parents Dre and Bow for a loop. Since they really cannot believe any reasonable black people would be Republicans, Dre and Bow arrange to meet Hillary’s wealthy and conservative parents. And upon meeting Hillary’s parents, they enthralled with the lifestyle and the food, wild boar bacon tarts………..until Bow’s parenting style as a working mother comes into play…..but I digress.

 

So if you are looking to try wild boar sausages, D’ Artagnan has a line of wild game sausages that will take your ordinary meals to the next level. This  particular sausage takes a walk on the wild side when it is made of boar. With a hint of sage, these links are perfect for breakfast and poultry stuffing.

Wild Boar Sausage

Photo Credit: D’ Artagnan , LLC

 

This recipe combines the great flavors of the wild boar sausage with eggs, cheese and scallions, making an exceptional mini tartlet that can be served warm or cold at brunch.

 

Makes About 30 Tarts

Ingredients:
Two 16- ounce packages mini phyllo shells

For the Filling:
1 small Yukon gold potato, finely diced
Kosher salt, to taste
1 Tablespoon olive-oil
8 ounces D’ Artagnan Wild Boar Sausage
3 cups fresh baby spinach, finely chopped
Freshly ground black pepper, to taste
1/2 teaspoon fresh thyme
4 scallions, sliced
3 large eggs
1/2 cup milk
1 cup grated Gruyere cheese

Directions:
Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper. Arrange phyllo cups on an ungreased baking sheet and prick the bottom of the  cups  with a fork. Place in the oven and blind bake until lightly browned for about 2 to 3 minutes. Remove from the oven and set aside.

Add the potatoes to a medium saucepan and cover with cold water. Add a big pinch of salt and bring to a boil. Reduce the heat to a simmer, and cook the potatoes until tender but still with a bit of resistance, 5 to 6 minutes. Drain and cool.

Lightly drizzle the olive oil in a large skillet over medium heat. Remove the casings from the sausage and add the sausage to the skillet, and cook, breaking up with the back of a wooden spoon until crumbly and browned, 6 to 8 minutes. Add the spinach by the handful and stir until it just wilts down. Season the mixture with salt and pepper and stir in the thyme and scallions. Remove to a bowl to cool.

Crack the eggs into a medium bowl and stir in the milk. Whisk together until combined and then add some salt and pepper.

Evenly add to  the par-baked phyllo shells, the grated cheese, then the cooked potato and finally top with the sausage and spinach mixture. Spoon the eggs over the top and sprinkle with the remaining cheese. Bake for 8 to 10 minutes, or until the cheese melts and the pastry is golden brown. Serve immediately.

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Snow Crab Eggs Benedict

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This dish is  an  elegant twist on a classic and is perfect for a Sunday Brunch.

Ingredients:
3 pounds Cooked Snow Crab Meat
1 pound Butter

For the Eggs:
6 Eggs (room temperature)
1 teaspoon White Vinegar

For the Hollandaise:
1 cup Melted Butter (from crab poaching)
4 Egg Yolks (room temperature)
1 Lemon (juiced)
1/4 cup chopped chives
Salt, to taste
Freshly cracked black pepper, to taste

To Serve:
3 English Muffins (split and lightly toasted)
8 ounces Philadelphia Onion and Chive Cream Spread
6 slices Canadian Bacon
Arugula

Directions:
Heat butter in a saute pan over medium-low heat until melted and warm. Place crab meat in the butter to poach for 3 minutes.

For the Eggs: Bring a medium pot of water to a boil and add white vinegar. Reduce to a light simmer. Line a plate with paper towels. Crack one egg at a time into a bowl and slide into the water. Do not over crowd the pot. Cook for 3 to 4 minutes and remove to the prepared plate with a slotted spoon.

For the Hollandaise: In a bowl over a double boiler, whisk the egg yolks, and lemon juice for 4 to 5 minutes until it begins to thicken. Once the mixture is ribbony and can coat the back of a spoon, drizzle in the melted crab butter, whisking continuously. Stir in some chopped chives and adjust seasoning with salt and pepper.

Once muffins are toasted drizzle with some of the melted crab butter. Spread onion and chive cream cheese on the bottom of the muffin. Place the muffin on a small plate and top with Canadian Bacon,arugula, a poached egg, and drizzle with hollandaise sauce. Serve immediately.