this was a bit of an experiment
using my 8 x 8 " pyrex pan as the base I've made TML , many times this way
successful;y and easily.
I made the potato and egg toping in my 3 qt iPot for the first time
32 oz ( same weight as the commercial mashed potatoes ive use many times + that amount fits in the pan
cleaned , cut into /2 " pieces or a little less. fit in the 3 Qt basket for LP steaming
I was able to nestle 3 eggs from the refrigerator on top of the potatoes , and might be able to fit
a 4th . then the iPot basket is really full . iPot'ed 4 min LP , minute pause , then release .
eggs added to cold water , potatoes pulled out and left to cool on their own.
refrigerated both items.
I was thinking of something curry-dish , and used Penzey's Singapore seasonings.
mashed the refrigerated potatoes after getting close to room temp ,
and diced up the three geggs and added that. a Tb or so of the seasoning , a generous dollop of
mayo , and green onion tops . added water to smooth this out . made a difference w easy of mashing
w and hand masher. the potatoes sry out a bit w their cooking.
and this was new :
I had a pack of TJ's jallepeno chicken sausages . I shared them all together i pan , and used those as a baser
topped w the potato mixture CSO cone. bake . all items were cooked items, so 30 min 400 F
the pan was sizzling , but i thought id try to brown the top :
this mixture doesn't brown easily , and I know torching would just burn it.
this picture does not inspire , period .
cut
in the bowl.
you can see the potato mixture is a a little crumbly.
it ended up very very tasty : a potato - egg curry-ish something w green onions , crumbly not wet
the surprise was the sausage n: crusty char , but piping hot in the middle and very juicy .
this chicken sausages dry out quickly
O have lots of different curry pastes , dry and wet . I might even get a few of those This curry pastes in the
little can in the future. third egg gave the mixture a nice low eyed egg flavor. 4 eggs next time
for something like this . and surprising how juicy the charred sausage turned out.
lots and lots of potential here , which items readily available , easy to turn out , and
potentially quite flexible re seasoning combinations .
TJ's used to have a andouille chicken sausage pack . no longer . to bad.
P.S.: I was thinking why these sausages tasted so much better than the same sausages I
cooked differently : Id micro the sausage , then torch and have a HotDog.
these were torched cold , out of the frig. , then baked ' covered ' 30 min 400 F.
0 times better , much juicier will try a char cold , then micro for my next Dog.
