Warning: NOT A FRUGAL RECIPE

Spanish Lentils

A few weeks ago I was given a gift card to one of my favorite grocery stores, The Market of Choice. Thank you, ladies! There are some groceries that are actually a better deal at the Market of Choice than other grocery stores (unbleached cone coffee filters, non-store brand 1/2 & 1/2, high-quality bulk goods, Umpqua milk, produce that is on sale, and beer) that I regularly purchase. My philosophy with gift cards is to splurge on things I would never get myself.

Ingredients for Spanish lentils

With my present I purchased a package of Zürsun Pardina Lentils (more about these momentarily), $20 per pound chorizo (my hunky of porky goodness looked like a nub and still cost four bucks), a shallot, some bulk Hungarian paprika, a dozen eggs (on sale that week and would have bought anyway), Napa Valley Naturals oak-aged sherry vinegar, and a gelato. I even have enough money left over to pay for one-half of another gelato!

I am obsessed with Zürsun Idaho heirloom beans. I have shared a recipe using their beluga lentils and I also have eaten and cooked their scarlet runner beans. These beans are a totally different world than any other beans I have tried; you definitely get what you pay for. And the prices at the MoC on these are much less than at a market I visited in Eugene.

The package of Spanish Pardina lentils mentions their "distinctive nutty flavor and creamy  texture" and "ideal for soup". In normal speak, Pardina lentils taste like brown lentils with the texture of Puy or beluga lentils. Pardinas . I love how these lentils look: their skin is lightly speckled, making them look like tiny river rocks.

I have found my new favorite way to cook lentils is to very gently boil them; the water is simmering when I add the lentils. With a few minutes left on the timer, I turn the heat off, letting the pot of water and lentils steam on the warm burner. This has been the way I have been able to cook dried beans in general until tender but not split their skin. Once the beans are the desired doneness, I drain them.

Gourmet chorizo!

I have no idea what Spanish paprika tastes like. I made this recipe twice, using Hungarian paprika the first time and smoked paprika the second time. I preferred the smoked paprika as the Hungarian paprika did not add as much flavor as I would like.

Shallots cooking in chorizo fat. I almost stopped right here.

The sherry vinegar is what brings this dish together makes it truly delicious. The only sherry vinegar I remember tasting was the cheapest stuff possible tucked away in my parents' pantry for who knows how long. I had no idea at how amazing a good sherry vinegar could be. I just needed a couple of splashed to transform an okay dish to delicious. Even Z., who is not fond of vinegar, thought the vinegar was what this dish needed. Enjoy!

Spanish Lentils, Serves 2

1 tablespoon extra virgin olive oil
2-3 inch piece of cured chorizo, diced
1 shallot, finely minced
2 cloves garlic, grated or finely minced
1/2 teaspoon smoked paprika
1/2 cup Spanish Padrina lentils
Good-quality sherry vinegar, to taste
Kosher salt, to taste
Pinch of red pepper flakes

1. Cook Spanish Padrina lentils according to package directions. When cooked set aside lentils and about 1/2 cup of the cooking liquid.
2. Heat olive oil in a high-sided pan over medium-low to medium heat. Add the chorizo. Stirring occasionally, cook until chorizo is warmed through and has rendered some of its fat. Remove chorizo from pan and set aside.
3. Add shallot to the warm pan. Cook until softened, about 4-5 minutes.
4. Add grated garlic and cook briefly, about 1-2 minutes.
5. Add smoked parika, lentils, reserved chorizo, and 1/4 to 1/2 cup of reserved cooking liquid. Cook until lentils are warmed through, stirring gently occasionally, about 2-3 minutes. Add a splash of the reserved cooking liquid if needed to keep the lentils moist.
6. Season to taste with kosher salt and red pepper flakes. Garnish with a few dashes of sherry vinegar.

Return to Roxy Dawgs

I made it back to Roxy Dawgs in Corvallis, Oregon! I still really like it. Here is a summary of my first visit to Roxy Dawgs. If you haven't been yet, Roxy Dawgs is a low-key place where you pick your sausage then top it yourself from the toppings bar. The first time I went, I had the Double Smoked Sausage (made with 20% bacon!). This visit I tried their namesake, the smoked Roxy brat. Their menu describes it as "A traditional Oktoberfest bratwurst filled with pork, beef, black pepper and garlic." I can understand why it's called the Smoked Roxy Brat. It's a pleasant, straightforward bratwurst. I went with my usual toppings of sauerkraut, red onions, mustard, and a couple of spicy peppers. There are lots of choices! For my lunch, I just had the sausage and a glass of water. This is the best deal for my frugal pocketbook.

Some of the other sausages you can choose from are : blonde bockwurst, a mild white bockwurst sausage; smoked kielbasa; Louisiana red hot, a beef sausage with three kinds of pepper; my favorite so far, the double smoked sausage, a pork sausage made with 20% bacon; frankfurter; chicken apple gouda; and a vegan dog. I am looking forward to my next tasty visit to Roxy Dawgs.

-Ace

Restaurant Review: Roxy Dawgs

Where: Roxy Dawgs (1425 NW Monroe) Corvallis
What: Sausages and Salads
Niceness of Staff: Very Nice (We appreciate nice staff!)
Rating: Super Tasty


I had no idea Roxy Dawgs existed until last night when Z. found a copy of the OSU student newspaper featuring a story on Roxy Dawgs. Z. made sure to take me their for lunch today. I had a great experience and look forward to returning.

For my first Roxy Dawg adventure, I had their lunch special for $5.95. I had a Double Smoked Sausage (made with bacon!) topped with sauerkraut, red onion, pepperoncini, and brown mustard that came with a soda and a small bag of Kettle Chips. Let me start with the most important part of this: the sausage. It tasted great! The menu mentions the sausages at Roxy Dawgs are made in Portland and they offer eleven different varieties, including a vegan sausage made with soy and wheat (if you're interested). The sausages I am looking forward to trying are the Blonde Bockwurst, Louisiana Red Hot (a beef sausage made with three kinds of peppers), and their Chicken Apple Gouda sausage. My guess is I will get the Double Smoked Sausage, again, it was that tasty. I loved that the sausages were cooked on a flat-top grill right in front. My sausage came very nicely browned (very appreciated on my end) to which I added my own toppings from their topping bar. Driving by the restaurant last night, it seemed like there wouldn't be much seating but there were more seats than I was expecting. When it's a little warmer, sitting outside at the picnic table will be very pleasant.

A couple of things that really clenched my appreciation of Roxy Dawgs were their attention to cleanliness, making sure the sausages were the correct temperature (yes, they used a thermometer), and they serve Dr. Pepper. If you enjoy sausage, definitely try Roxy Dawgs!