Grilled Chaurice with Ostyers Kena

That looks great

That looks great. Does that look good? Yeah, yeah. Yeah, yeah. OK

So you're up. What are you going to do? All right. I'm going to have you manning the grill. OK

Womanning the grill. OK. You should probably keep your mustache on not to

Well, I wish I could figure out how to do it. That works. OK

If you could grill those sausages. Anything you like. Once we get those on the grill

If you could pick all the leaves off of those mustard greens for me. I can do that

Oh, that would make me so happy. I'm going to get these mushrooms ready. These mushrooms are beautiful

I'm going to make you happy without that mustache. It was hurting me

They itch, huh? Yes, they itch. Man, sometimes they get in the way

So I'm going to devein your mustard greens. All right, now, I was not looking

I'm so sorry. So these mushrooms are a little smaller, so I'm just leaving the stem on to hold them together

It feels like angel food cake. Oh, it does, huh? Maybe we could make some French toast with that or something Yes Savory French toast A little salt and pepper on the mushrooms Okay Toss in a little olive oil a little more olive oil

Well, I can't wait to taste those. Oh. I didn't know you were going to put those on the grill

Did I leave you enough room? Plenty. Okay. All right, how are these looking to you

Looking great. Looking real good. I'm going to let those things grill until the very end

Okay. Get them nice and crispy. Okey-doke. May I grab, yeah, yeah, right in there

That's what I was aiming for. Yes. What made you settle on sausage

I was trying to take the easy road. I think it's easy, just stuffing the sausage

You know, to me, making homemade sausage would not be the easy road

So many different spices in your sausage, don't you? And in this particular one, as in the andouille that we had earlier, the Charisse has a lot

of spices. There's about 12 different herbs and spices in there. So, the one that I tasted that was really lit up my mouth, what is the heat source there

In the andouille it was the cayenne pepper Here in the Charisse the heat that you would taste in here would be a hot paprika It a Spanish paprika and it spicy Okay There also thyme and oregano in there garlic onion

This is pork, right? That is a pork sausage. Do you make any beef sausage

We do. We make beef sausages, pork sausages, chicken, duck. I'll pretty much make a sausage out of anything

So I just added two tablespoons of Creole mustard. Uh-huh. You just move that around a little bit

And we can throw those mushrooms in here now. Okay. And I'm gonna deglaze this pan with a quarter cup of sherry

Ooh, you've got oyster mushrooms and... And oysters. And oysters. We're gonna get these in here

And then once those have nice and clumped up, we're gonna thicken it all with a little bit of cream

and a little more butter. This is probably the most unusual meal

that's ever been prepared in my kitchen, and I can't wait to taste it

Well, I'm happy to do that for you. This dish originally came out of my grandmother's cookbook

She had recipes in the book, but she also hand her own recipes Wow don you treasure things like that Oh I definitely treasure I want to add about a cup of cream to that We have more reducing to do

That's about good. That's a nice cup. Stir that around. You just let me know when you think everything's together the way you like it

I think it is now. Okay, you want me to pass the sausage down to you

Yeah, you want to cut them in half? Yes. Play them up real pretty light? That sausage is beautiful

Let's put those right on top. Yes, yes. All right. Now, see, that looks really, really tasty

Would you mind helping me out? Could you grade some of that cheese on there? As much as you want

I was going to say, you just tell me how much. Bon appetit, baby

Let's get in there I think I want to taste the greens and the oysters and the mushrooms

Yes, that's what I'm going to try to get We had a good dinner today

Oh, thank you