Andouille Beef Burger and the noms it induced

Last night, we had andouille beef burgers with a side of potato salad. The burgers were simple:

1/2 lb. andouille sausage
1 lb. ground beef (85/15 was the beef of choice)
2 cloves garlic, pressed
Worcestershire sauce
salt
pepper.

My hopes were to find the andouille sausage that one of our local grocers, Harmon's, used to carry. It was fresh-made and wonderful. Not to say the pre-cooked stuff you can buy in the lunchmeat section of the grocers isn't fine, it is, but the stuff they used to carry was bliss. So, since I couldn't easily blend it into the beef, I decided to chop it up into tiny little bits. I was hoping it would have integrated better, but it just didn't. I'd show you, but the pictures just didn't turn out well. (Taking pictures for this blog has only made me realize that I'd like a better camera and/or better lighting.). At least the burgers didn't fall apart once they hit the grill.

Prior to tossing the burgers on, I grilled up a nice slice of Vidalia onion on the grill. It went on top, along with some bleu cheese and some coarse ground mustard. Delicious... and sucessful!

As you can see in the picture, just a simple potato salad on the side. I'm not one for measuring, so I figured I'd just post a pic of all the ingredients: mayo, mustard, celery, green onion, dill, salt, pepper...

... and potatoes.

Andouille, or do we not?

I’ve contemplated some time on having a blog. On one hand, a blog satisfies the narcissism that lives inside me, or all of us really; yet on the other, it’s a pretty great way to let others know what’s going on in my life and hopefully put a spotlight on some interests I might have.

As my closer friends know, there has been a lot of drama and trauma in my life this past year. I started up a blog sometime late last year so that I could have an outlet for all my angst. I thought I’d pepper in all kinds of interesting insights to all the crap around me, but truthfully, it ended up being difficult to “keep up”. After all, how could I live in all the dark places of my mind without getting swallowed up into it? My instinct was to shy away from it, only indulging when I was hurting and scared the most. I don’t think it’s an ugly thing, but certainly a memoir of a dark time. I’m allowed my dark times, but wouldn’t it be nicer if I focused on living through those times, as opposed to crying, or reliving the time some asshole doctor told my husband and I that he’d have a 50/50 change of not making it off of the operating table. Yeah, the doctor was wrong (though the high risks were certainly there, and always will be); and so was I for letting it hurt me for so long.

Recently, a good friend of Jason and I started up a Group on Facebook for home cooking, under the premise that weekly challenges would open up our eyes to ingredients we may not ordinarily be using in our regular lives. 

First week was quinoa, for which I made a quinoa and black bean salad, accompanied by grilled chili-lime chicken. 

Quinoa and  black bean salad with chili-lime grilled chicken

Jason used what was left of the quinoa and made some delicious stuffed bell peppers. We took pictures posted them to the group, members of which also had some great ideas on how to use quinoa of their own.

Jason's genius use of leftover quinoa - stuffed bell peppers!

Second week: pork tenderloin. I love pork tenderloin. Unfortunately, I just didn’t feel like cooking at all that week. Fortunately, Jason did. He made a wonderful, rosemary-crusted pork tenderloin with a side of mashed red potatoes. Simple and delicious!

Rosemary-crusted pork tenderloin with smashed baby red potatoes

This week: andouille sausage. Jason has already made his jambalaya with black “forbidden” rice (which turns everything purple, incidentally). I took a weak pic before gobbling my bowl down. 

Jason's jambalaya with black "forbidden" rice

While eating, I contemplated reorganizing the food as to take a better picture of it to share and thought, “I wish I had a platform on which to share this with others.” I do like to write and I love to eat and cook – why wouldn’t I have my own blog on this.

So, here I am. I have yet to make my andouille sausage meal to enter into the “competition” – I already know what I'm making, and prepped the side dish tonight in advance. Mmm...