Just up the road from us, about a 15 minute drive through the countryside is the Cowboy Capital of the World, Oakdale California. Oakdale isn’t just about it’s rodeo. There are wonderful small town festivals during the holidays. And in the spring, the Saturday Farmer’s Market returns.
This farmer’s market is a little different. There are some amazing fruits and vegetables to be had. There’s also a wide selection of Cottage Kitchens selling their wares – everything from fresh baked breads, honeys, jams and even some amazing salsas. In need of a pie for dinner? The market has you covered. We’ve got a local Cheese Maker on hand; and a Portuguese Bakery to compliment the cheese. Want to support the local Young Entrepreneurs? You’ll find them here as well. There are artists and even musical entertainment. One of the local cattle ranches has a small selection of their pasture raised beef and can take orders for anything from a quarter side to a full side of beef for those interested. New to this farmer’s market is a local butcher shop. While they don’t raise their own beef, they do butcher locally raised meats – everything from beef and chicken to pigs. In addition to antibiotic and hormone free meats, they make their own sausages and beef sticks.
Hubby and I do our weekly shopping on Saturday mornings, beginning with a stroll around the Farmer’s Market. Sure, we’ll pay a bit more for that onion, but the flavors don’t compare. Since we never know what we might find at the market, I like to leave one day open for inspiration. You never know what the Good Lord might send your way.
This entire breakfast was built around inspiration found at the Saturday Farmer’s Market. The Honey Sriracha Smoked Sausage that we bought from the butcher took center stage. The peppers were from our garden. It was amazingly hot, sweet and oh so sassy a breakfast feast.
Cajun Country Breakfast with Bayou Potatoes
Bayou Potatoes
3/4 lb small Red Potatoes
1 cup Water
2 small Bell Peppers
1 Spicy Pepper
1/2 Red Onion
2 tablespoons Lard or Bacon Grease
Salt to taste
Black Pepper to taste
Note: Use any bells and spicy peppers on hand. I picked Cajun Bells and Fresno peppers from my garden. Anything with good flavor and bright color is perfect.
Clean potatoes, cut into small cubes. Place potatoes in the steamer basket of an Instant Pot. Place the water in the insert of the pot, place basket inside. Lock lid in place. Select PRESSURE COOK, CUSTOM, HIGH, 3 MINUTES. Press start.
While the potatoes are cooking dice the peppers and onions, set aside.
Once the potatoes are pressured cooked, heat a cast iron skillet over medium heat almost to the point of smoking. Add grease or lard, swirl the skillet to coat the pan in oil. Add the potatoes, peppers and onions. Season with salt and pepper. Fry over medium heat, stirring as needed to scrape up any browned bits. Cook until hot and nicely browned, about 10 minutes.
Hold potatoes on a serving platter in a warm oven.
Cajun Country Breakfast
3 Honey Sriracha Sausage or Cajun Sausage Links
1 cup Water
2 English Muffins
2 tablespoons Butter
4 Jumbo Eggs
3 tablespoons Bacon drippings or Lard
Salt to taste
Black Pepper to taste
Jams or Jellies as desired
Place the sausage in a sauté pan over medium heat. Add a cup of water; let sausage steam until warmed through and most of the water has cooked away, about 15 minutes. Rotate sausage about half-way through cooking time for even cooking. Once the water is nearly gone, slice the sausage lengthwise and place in the pan cut side down. Brown sausage for about 5 minutes, turn and continue to brown a few minutes longer.
Place sausage on the serving platter with the potatoes, keep warm until ready to serve.
While the sausage is cooking, split the English Muffins and toast lightly. Once toasted, butter and place on the platter to hold in the oven until ready to serve.
Once everything else is ready, heat a skillet with bacon drippings or lard over medium heat. Once melted, reduce heat to medium-low. Crack eggs one at a time in the skillet or one at a time in a small bowl; then add to the skillet. Cook eggs undisturbed until the whites have set, about 3 minutes or so. Once set, baste grease over the tops of the eggs or gently flip to cook the whites over the yolk while leaving the yolks runny.
Transfer to warm individual plates. Season with salt and pepper. Remove Cajun Platter from the oven; serve and enjoy. This food is spicy, so milk or iced coffee is best.
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