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Tuesday, October 14, 2008

sage - and I dont mean guru

http://www.cnn.com/FOOD/resources/food.for.thought/herbs/herb.images/sage.lrg.jpg
Whenever I heard that word 'sage' I always thought pork sausage. I never, in my wildest dreams, thought that I would like it any other way, that is until I discovered sage butter. I think about sage butter when I am not doing anything, it just pops into my head - just like that - sage butter. I try and think of ways to incorporate sage butter into everything, sweet things, salty things, crispy things, basically anything, because it sounds so good to say. For example: did you get enough sage butter? See, it gets addictive.



I had those luau ribs to deal with so I ran them through the food grinder with the addition of some fresh sage and I ended up with this perfect concoction.



I made some pasta dough and put spoons of the meat mix ready for raviolis.



I cooked up some sage butter, see how smooth that sounds. Sage butter. I let this brown and then I strained it leaving only golden, clarified - sage butter.




I made ready the plates heavily drizzled with -sage butter.



I loaded them up with tomatoes, because they are in season,
and ate faster than a deer in heat!

27 comments:

starrlife said...

mmmm- never heard of it but I have some outside and will have to go and try it!

snugs said...

damn you are on a roll...

Mimi said...

This made me so hungry. I will have to try!

TavoLini said...

Doggy--this is ridiculously gorgeous. Great food plating and photos! You're moving into cookbook territory :)

(I do have some crazy stories about a kid named Sage, though. That's one spice I do not use)

Queenie said...

Looks gorgeous, I make several different herb butters and freeze them. Then whenever i need them I just have to cut a slice for whatever dish I'm doing. Tarragon with mint and blue cheese is one of my favourites, melting on a hot juicy steak.....

doggybloggy said...

starr: ....and you should

snugs: like butta'

mimi: put it on any pasta

tavolini: thanks a ton! time to let "sage" go....I did

queenie: all those various herb butters has got my mind a spinning

ayamlin said...

yesyes!!
speaking of sage, it's pork sausage!!! I love it!
but its in grocery stores in Japan have a lot of additives.
I know it's not good for health.
but I often buy it:)
by the way these dishes on your pictures look very gooood:)

Ramya Vijaykumar said...

wow looks colorful and delicious... Wonderful presentation they are tempting...

Anette said...

do you have a pasta machine? mmm! It looks so good. I could easily have! managed a plate of that

buffalodick said...

Man, you are really hitting the high notes with this! I love sage, found to add it a little later if possible, as it does cook out some of the punch in long roasting.. Hunted in Gillette, Wyoming for antelope, and found they eat a lot of sage- which you have to "soak out" as it makes the meat so strong..

doggybloggy said...

ayamlin: pork sausage does have a lot of additives, make your own its easy

ramya: thank you, I wish there was a way to give everyone a taste

anette: it would be easy to manage two plates believe me - yes I have an manual and electric pasta machines

buff: wow thats something that the meat gets inundated with the sage...I know that sage too, if its the same one as New Mexico, its a sagebrush and its strong...people use it burnt in bundles as smudge sticks, its supposed to purify as it burns...

Beth said...

you bitch....

ok, I will have to try this. I ahve sage in the garden and didn't know what to do with it. Looks good....and I bet it smells even better!

xoxoxox

Michelle Ann said...

Sage for me means fall and winter... I just love the smell of it especially on acorn squash.

doggybloggy said...

beth: now thats some tranny mouth....you need to try it its delicious

michelle ann: acorn squash ravioli sounds great....thanks for the idea

Mandi said...

There you go again!!!!!!!!

Harmony said...

Sage Butter...it rolls off the tongue. Damn...this looks good...you are one talented man!

The Blonde Duck said...

LOL--ate faster than a deer in heat? Where do you come up with this stuff?

doggybloggy said...

mandi: I am like britney 'whoops I did it again'

harmony: thanks, and repeat 'sage butter'

the BD: Early farm life perhaps?

Urban Vegan said...

I adore sage butter [obviously I use Earth Balance.] Sage is great in risotto, too.

There's a real gelateria near me (owner is from Milano) that makes Sage-Pineapple Sorbetto. Sounds odd, but it's really wonderful. I never thought to use sage in a sweet dish before. It really tempered the cloy of the pineapple.

Lo said...

I have to say -- that looks fabulous. And it would be a great use for all that sage out in the garden.

You're a hoot, to boot!

Tanya Kristine said...

what do you know about deers in heat, you perv?

i love sage too.

doggybloggy said...

urban vegan: crazy about sage, I would love to try that sorbetto...

lo: a hoot? LOL

TK: I know enough...why?

Mandi said...

Ok, Dog I promise the cookies are worth going to have a look at today!!! I hope you understand that...???????

Maggie said...

I use my meat grinder all the time grind cheaper cuts of raw meat but never thought to use it on cooked leftovers. I love this idea and I know I can get my son to help fill ravoli.

Bina said...

I swear to God I'm salivating right now. This really did it to me! I think it even made me horney! How is that possible!!!!!!

Joy said...

I didn't even know there was such a thing as sage butter! What a sheltered life I lead. I'm going to Whole Foods in Nashville and see what else I'm missing. I've been there many times but obviously didn't branch out enough.

Michelle said...

I always think of chicken when I hear sage. I put a little in my flour when I fry chicken. Your ravioli looks really good!

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