Drunken Sausages & Peppers on Rolls

October 19th, 2007 kim

This is another one of my favorite dishes. It’s great for a winter “tailgate party” and it tastes like you picked it up from a New York stand. To keep it on the healthier side, we use chicken sausage…but if you want to indulge, the normal hot Italian Sausage tastes better. The chicken is still really good though! =) Make sure that you make it in an oven-proof skillet. I find that a cast iron skillet really brings out the flavors of the garlic and peppers, but you have to be careful. Watch the temperature because it’s easy for the sausages to split open since the skillet gets so hot. Sooo good. See the recipe below.

MMMMMMMMMM….smell the peppers!!!

Ok, instead of linking the recipe, here it is straight off of the ABC website, courtesy of Dave Lieberman:

Ingredients:

2 pounds Italian sausage

6 small garlic cloves, pressed

1 each: red, yellow, and green bell peppers, cored, seeded, and cut into thin vertical strips

Salt

3 or 4 pinches crushed red pepper

¾ cup (half a can) beer of your choice

Directions:

1. Preheat oven to 400°F.

2. Heat a large, oven-proof, nonstick skillet (no plastic handles!) over medium-high heat. Add the sausages and cook them, turning once in a while, until they’re nice and brown almost all over, about 10 minutes. (They’ll curl up a little as they cook, so it’ll be hard to brown them on all sides. Don’t sweat it.) Poke each link 4 or 5 times with a fork as they cook to release some of their juices.

3. Remove the sausages from the pan and set aside. Using a garlic press, add garlic into the juices in the pan, stir it around until you can smell it, and then add the peppers. Season them lightly with salt and red pepper, and cook about 8 minutes, tossing them around until they’re wilted and starting to brown. Add the sausage to the pan.

4. Pour in the beer, bring it to a boil, and then put the pan in the oven. Cook until most of the liquid has evaporated (you’ll want a little to spoon on the sandwiches), the peppers are tender, and the parts of the sausages poking up are browned, 25 to 30 minutes. You can make the sausages and peppers before people come over and then heat them over low heat half an hour before you’re ready to serve. Serve hot along with a basket or plate of hero rolls, split open and ready for stuffing. Makes 8-10 servings.

Recipe courtesy of Dave Lieberman.

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BBQ Pork Chops w/ Sauteed Apples

October 2nd, 2007 kim

As you know, I’ve always been a huge fan of recipes from allrecipes.com and Cooking Light. In fact, that’s probably where most of my cooking comes from. It’s nothing too fancy. My life is too busy to make 2 hour dinners, but one thing that is a must for me, is using very fresh ingredients. A while back (maybe less than a year ago), I started a cook book with all of my favorite recipes….well, other people’s recipes. I’ll be the first to admit that I can’t come up with much on my own. I started the book for two reasons. One, I can’t remember what I made and/or if it actually tasted good and two, I’d like to keep it for my children so that they can cook from it and see pictures of Trevor and I cooking them. Anyways, the reason why I’m even giving you background on this is because I’m going to start sharing again some of my favorite recipes that I’ve tried out. Enjoy!

This one is up there in my top 10. It’s SO incredibly easy and it tastes like you spent a lot of time, which I didn’t at all. I made extra sauce and threw in a little more rub than they called for. Follow the cooking time exactly as directed. The pork chops come out perfect every single time. I actually don’t even like pork, but I’m in love with this. The sauteed apples are a must have for this dish.

Recipe from Cooking Light

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