R.E.D. APPETIZER – an entrée
Here in Frenchland an ‘entree’ is a first course…
which now makes perfect sense to me…
a derivative of ‘to enter’..
‘to introduce or make a beginning’…
Now that I have become accustomed to this meaning of the word,
it’s difficult for me to revert to it’s more common North American meaning
of ‘main dish’.
At any rate,
while picking up some weekend supplies at our favourite market,
the in-store chef was preparing and offering samples of his latest creation,
a very tasty ‘entrée which I have tried to re-create for you…
Here’s what you will need…
1. 1 bag of chips (the scoop kind works best)
2. 4 spicy Italian sausage, casing removed,
torn into small pieces and browned.
enlist the help of he-who-operates the barbecue,
have him cook the whole sausage,
then cut them small pieces.
3. Brussels sprouts, finely chopped
1 tbsp sweet (I used maple syrup)
1 tbsp vinegar or citrus juice (I used fresh lemon juice)
2 tbsp olive oil
some freshly grated parmesan
salt and pepper + herbs & garlic (I used a pinch of dried thyme and skipped the garlic).
Whisk together your vinaigrette, toss in Brussels Sprouts and set aside.
5. Several canned beets, drained and chopped
Place a small portion of dressed Brussels Sprouts in each scoop.
Top with a morsel of cooked sausage and a piece or two of beet.
Pop in your mouth and enjoy!
…the prefect marriage of spicy, crunchy and sweet!
I see getting everything ready earlier in the day,
then jump right in at the ‘assembly’ stage.
Super for a dockside or at-anchor cockpit Happy Hour…
or yet another easy fix should guests stop by.
Wouldn’t this pair well with a well chilled rosé?
…and consider this…
…it is so complete (veggies, protein and chips as your carbs)
that your French entrée has just become your ENTRÉE
or as we say in Frenchland,
your PLAT PRINCIPAL (main course).
…no confusion here, just enjoyment!
…and don’t get me going on Foyer!…
not an entrée…
…ahh, the curiosities of linguistics!