It's the sausage, however, that people are most familiar with — pretty much any breakfast joint in Alabama worth visiting offers Conecuh on their menus; once you've had it, smoky with hickory, possessing that delicate snap that comes from all-natural sheep and hog casings, it's hard to put out of your mind.
Slowly whisk in olive oil until thickened and well combined.Whisk in parsley and dill.
Set vinaigrette aside.. Heat a small skillet over medium; add mustard seeds, and toast, stirring often, until seeds begin to pop, 1 to 2 minutes.Stir seeds into lentil mixture.Add kale, and stir until wilted; if needed, cover saucepan and let stand 1 to 2 minutes.
Pour lentil mixture through a fine wire-mesh strainer; discard liquid..Transfer lentil mixture to a large bowl, and stir in 1/4 cup vinaigrette.
Top with roasted red bell peppers and goat cheese, and drizzle with remaining vinaigrette.. About this recipe.
This salad, as its name suggests, can be served warm, but it’s versatile enough to enjoy at room temperature or chilled.You’ve got to give it treatment,” he continued..
There you have it from the expert himself: Don’t skip toasting and buttering the bun before you put it on top of your burger.A toasted, buttery bun gives the burger an extra crunch and keeps it from getting soggy or mushy.
In the search for burger perfection, the bun might seem secondary—and of course, fresh, local beef and crisp vegetables are necessary ingredients for any delicious burger.But skipping this crucial last step can completely derail the texture of your burger..