Fifty Shades of Golden
This article originally appeared in the June 2016 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2016. All rights reserved. Reprinted with permission.
Wishing you a happy holiday season! Enjoy some Champagne cocktail recipes in my December issue of The Judicial Palate.
Here’s Lookin’ at You
This article originally appeared in the December 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2015. All rights reserved. Reprinted with permission.
This weekend I was happy to find Merguez sausage at Whole Foods. The red, spicy lamb sausage called for a perfect pairing – couscous, rice, beans? I decided to go with a French theme and prepared French green lentils. I added some sweetness to the spiciness of the sausage by adding a few slices of Champagne mango, my favorite variety of mango.
To prepare this dish, simply sauté the lamb sausage in olive oil in a non-stick pan. (Were we enjoying spring weather, I would have grilled the sausage outdoors; however, we in the Northeast are still experiencing snow events!) The links are thin, so they only take a few minutes per side.
To cook the lentils, place one cup of lentils and four cups of water in a medium pot, bring to a boil and then turn down to simmer for about 20 minutes. Taste the lentils to make sure that they do not become mushy and fall apart. Drain the lentils into a bowl and drizzle with extra virgin olive oil and freshly squeezed lemon juice. Season with salt and pepper and stir together.
Plate two scoops of lentils with a sausage link sliced into two. Add some fresh slices of Champagne mango and a slice of lemon. The bright yellow of the mango and lemon alongside the red sausage makes for a vibrant plate.
Posted in Uncategorized
Tagged Champagne, Cooking, Food, Lamb, Lemon, Lentils, Mango, Merguez, Recipe, Sausage, Spicy