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Foodgeek: |
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Rating: |
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Servings: |
7 to 8 cups |
Prep. Time: |
20:00 |
Total Time: |
1:00 |
Ingredients: |
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1 lb. hot Italian Sausage (removed from casing)
3 lg. potatos
1/2 tomato, chopped
3/4 cup Parmesan cheese
3/4 cup Romano cheese
1/2 cup shredded Mozzerela cheese
1-1/2 cups Ala Vodka Sauce
1/2 cup olive oil
1 cup bread crumbs
3 tbsp. jalepeno juice
2 tsp. diced jalepeno peppers
3 tbsp. dry parsley
3 tbsp. garlic powder
4 tbsp. Tobasco sauce
8-1/2 tbsp. cayenne pepper
3 tsp. oregano
3 tbsp. Montreal Spicey Steak Seasoning
5 tbsp. black ground pepper
1 dash salt
Garnish:
2 tsp. chopped mushroom
5 crushed tortilla chips
2 cups crumbled cornbread
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Directions:
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Start by baking the potatos. Be sure not to overcook them, actually err on the side of undercooking them. Then chop them. "Quick Chop" if possible.
Lightly brown sausage in skillet, drain excess grease.
In a large bowl, combine, romano, parm, garlic powder, parsley, oregano, black pepper, salt, and bread crumbs. Add Olive oil slowely while mixing.
Add potatoes, sausage, chopped tomato, steak seasoning, steak seasoning and 1 cup Ala Vodka sauce to mixture in large bowl. Mix thoroughly, Quick chop for best results.
Cover and bake at 375°F for 25 minutes.
Remove from oven, add Jalepeno, Jalepeno juice, crushed cornbread and chips, remaining ala vodka, cayenne pepper, and mozzorella. Quick Chop to taste, or simply mix thoroughly.
Cover and Return to oven until all mozzerella is melted - approximately 10 minutes.
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Works great in a pie, as a layer in lasanga, or just by itself. This was a long process in the perfecting, but by the time the final meal was complete we ate ravenously. It is very spicey and needless to say this recipe is not for the weak of heart. It appeals most to those who like heavy Irish meals, and has a bold spicey taste. If this won't fill you up, nothing will. Goes great with a dark Stout. Please email me your thoughts at breadlettuce@yahoo.com.
Created and Eaten by the Paddington Improvisational Cooking Team.
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