As promised, I am working on new recipes using samp. It is actually a lot harder for me to actually plan to come up with new specific recipes than I imagined it would be. Before I even test out a recipe or an idea really, if I give it time then more likely than not I will start to tell myself that it is a bad idea and will most likely toss it out. Especially if I do not write down the idea down.
So, samp and cheese was an idea I almost tossed out before trying it because after overthinking it, I started to decide that it would not work. I was WRONG! It got a thumbs up from Leo Jr.
Much like pasta you need to make sure that samp is well seasoned otherwise it will not work. Just like pasta, samp is bland by itself but will take on other flavours well. I had it all by itself without a side dish and thoroughly enjoyed it.
Here is the recipe I used for it.
- 4 cups cooked samp
- 1 whole Egg, Beaten
- 1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
- 1/4 cup All-purpose Flour
- 2-1/2 cups Whole Milk
- 2 teaspoons (heaping) Dry Mustard, More If Desired
- 1 pound cheddar cheese, grated
- 1/2 teaspoon Salt, More To Taste
- 1/2 teaspoon Seasoned Salt, More To Taste
- 1/2 teaspoon Ground Black Pepper
- Optional Spices: Cayenne Pepper, Paprika, Thyme
- In a small bowl, beat egg.
- In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Do not let it burn.
- Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
- Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
- Pour egg mixture into sauce, whisking constantly. Stir until smooth.
- Add in cheese and stir to melt.
- Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed!
- Pour in drained, cooked samp and stir to combine.
- Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.