german andouille, cranberry mustard; roast potato; collards

German creole cookery? Yes, and of course it was all good.

Otherwise all I can think to say otherwise is how quickly Barry and I have become comfortable with the idea of traditional German cuisine melded with that of the deep south hundreds of years ago. I wrote a little about it in the post describing our first exposure to the story of Louisiana’s German coast (Deutsche Küste/Côte des Allemands).

  • four links of Louisiana German Coast-style spicy Andouille sausage 12 ounces) from Schaller & Weber’s Yorkville store placed inside a large Pyrex Flameware pot, filled with just enough cold water to cover, heated over a medium-high flame until the water had reached a gentle simmer, by which time, now fully cooked, they were removed, drained, and dried on a paper towel before being placed inside one of my prized ancient perfectly seasoned Wagner Ware cast iron pans over high heat (after its surface had been brushed with a very small amount of Mac Nut oil), seared, turning frequently until colored on all sides, then arranged on the plates with that brilliant condiment creation, Inglehoffer  cranberry mustard

  • one pound of so of Peter Wilcox potatoes (purple skin, golden flesh) from Windfall Farms, scrubbed, skins left on, halved, tossed with a little olive oil, sea salt, freshly ground black pepper, rosemary leaves from Phillips Farms, a bit of crushed dried Italian myrtle (It. Mirto) leaves from Buon Italia, and the same amount of dry crushed golden habanada pepper, the potatoes arranged, cut side down, on a large Pampered Chef unglazed ceramic pan, roasted at about 350º-375º for about 30 minutes, garnished with Micro red vein sorrel from Two Guys from Woodbridge