Lindsey's 29th Birthday Dinner!

Happy Birthday to my beautiful wife!

Okra-and-Corn Maque Choux

Makes 4 Servinds in about 20min.

1 Andoulle Sausage, the spicier the better!
1 Cup Chopped Sweet Onion
1 Cup Chopped Bell Pepper
4 Garlic Cloves
1/2 Fresh Jalapeno (if you want more spice)
2 Ears Fresh Corn, cut Kernels off the cob.
2 Cups Sliced Fresh Okra (add salt and pepper)
4 diced tomato's

1.  Saute sausage in a large skillet over med-high hear until browned.
2. Add onion, Bell Pepper, Garlic, and Jalapeno
3. Cook untill Veggies are tender
4.  Add Corn, Okra, and tomato
5.  Cook, stirring often, for about 10-15 min.
6.  Add Salt and pepper and serve!

I was going to take a pic, but there were no leftovers.
Serve with: Garlic Mashed Potatoes
This is one of the best summer dishes I have come across!

For Desert....Berry Trufle!

For the Berries
1 Pint Blueberries
1 Pint Strawberries, sliced in half
1 Pint Raspberries
1/2 Cup Sugar
2 Teaspoons Cornstarch
Juice of 1 Lemon

For the Lemon Cream
1 Cup Heavy Cream
1 Tablespoon Sugar
1 Teaspoon Vanilla Extract
1 C Lemon Curd (Its in the isle with the Jams)

1/2 of a pound cake.

1.  Combine all the ingrediance For the Berries in a saucepan over Med-High Heat.
2.  Bring to a simmer and cook until berries break down and are warm (about 5 min.)
3.  Take berries off heat and let cool.

4.  In a glass bowl, whip cream, sugar, and vanilla to soft peaks.  (use a hand mixer!)
5.  Put Lemon curd into a second bowl and mix in some of the whipcream till loose.
6.  Fold in the rest of cream.

Assembleage:
Spoon a layer of lemon cream into a wine glass, add a layer of pound cake (breaking as needed to fit), add layer of berries and juice.  Make 3 or 4 layers finishing with layer of lemon cream.  Cover and Refrigerate for about an hour or until ready to serve!