Pasta, Peppers and Sausage

Ingredients

  • 1 package fettuccine
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large onion, thinly sliced
  • 3 Tbsps olive oil
  • 1 tsp. dried basil
  • 1 lb. Italian sausage, sliced into 4 pieces
  • 1 3/4 cups (14 1/2 oz can) diced tomatoes in juice
  • grated parmesan cheese

Preparation

  1. Preheat oven to 450˚. In 13 x 9 x 2 baking dish, toss peppers, onion and basil in olive oil and spread in even layer. Add sausage pieces.
  2. Bake 25 minutes, uncovered, stirring once or twice.
  3. Stir in tomatoes and juice and bake 10 more minutes.
  4. Cook pasta. Drain.
  5. Remove sausage, cut into thin slices, and return to pepper mixture.
  6. Combine pasta and pepper mixture, toss, and sprinkle with parmesan cheese.

Tacos Al Pastor

A popular taco filling in Mexico, pork al pastor is usually cooked in a huge slab on a vertical rotisserie (like Middle Eastern shawarma) and sliced off to order, so that the outside bits are crisp and golden and the inside is juicy and tender.  Since most of us don’t have a vertical rotisserie hanging around, here’s an “at home” method that replicates the flavors of an authentic al pastor taco.

Chili Marinade

Ingredients

  • 2 dried ancho chiles
  • 2 dried guajillo chiles
  • 2 dried chipotle chiles or 2 canned in adobo
  • 1/2 of a large onion
  • 3 garlic cloves, unpeeled
  • 1/4 c white vinegar
  • 1/4 c orange juice (or lemonade or limeade)
  • 2 tsp kosher salt
  • 1 tsp dried oregano
  • 1 tsp ground cumin

Preparation

  1. Pour boiling water over dried chiles, soak for 30 minutes to reconstitute. Remove chiles from water, do not dispose of the water yet. Remove stems, slice open and remove seeds. Place in immersion blender jar.
  2. Broil onion and garlic cloves in toaster oven for about 5-10 minutes or until slightly soft and brown in spots, place in blender jar.
  3. Add about 1/2 c of the chile water to blender jar, purée until smooth, adding more chile water if needed to make a chili paste.
  4. Strain chili puree through mesh strainer using a rubber spatula to push through.
  5. Add salt, oregano, cumin, vinegar, and juice to strained chili paste. It should be the consistency of a thick tomato sauce.

Tacos al pastor

Ingredients

  • 3-4 lb piece of pork butt or shoulder (I used Boston butt), sliced in thin slabs removing the excess fat
  • 1 recipe marinade
  • 1/2 fresh pineapple, peeled and cut into semi-circles
  • 1/2 c fresh cilantro
  • 1/2 c diced red onion
  • Tomatillo sauce (1/2 c jarred tomatillo salsa mixed with 1/2 of a mashed avocado)
  • lime wedges
  • corn tortillas

Preparation

  1. Pound slabs of pork with flat side of mallet until very thin. Place in dish or resealable bag, and marinate in chili sauce for 24 hours.
  2. Heat cast iron skillet over medium heat. Fry pieces of pork and pineapple slices for a few minutes on each side or until browned.
  3. Remove from pan and let rest for a few minutes, then dice into small pieces.
  4. Fill warmed corn tortillas with pork and garnish with pineapple, cilantro, red onion, tomatillo sauce, and a squeeze of lime.

Pepper Jelly

Ryan’s:

Ingredients

  • 1/2 cup hot pepper, halved and seeded
  • 3/4 cup green pepper, halved and seeded
  • 6 cups sugar
  • 1 1/2 cups cider vinegar
  • 1 bottle Certo ( 1 pack) (2 packs per container).

Preparation

  1. Add peppers, vinegar, and sugar to blender and blend.
  2. Move to large pot and boil (will come up)…
  3. Soon as it’s boiling  take off stove
  4. Let stand for 5 min. Add certo. Skim off top.
  5. Pour into glass jars and seal.

Version #2

Trying this tonight. Recipe courtesy of www.jasonandshawnda.com/foodiebride/archives/9775

Ingredients

  • 1 orange bell pepper, halved and seeds and stem removed
  • 1 lb red jalapeno peppers, seeds and stems removed (for a spicy jelly, use a couple of serranos and leave in the seeds to half/all of the peppers)
  • 1 1/2 cups cider vinegar
  • 1 pinch salt
  • 6 cups sugar
  • 3 oz liquid pectin
  • 1 Tbsp butter

Preparation

  1. Put the peppers into a food processor and process for 7-10 seconds. Alternately, you can finely chop them by hand – wear gloves!
  2. Transfer the peppers to a large pot and add the vinegar.
  3. Bring to a boil and then let simmer for 15 to 20 minutes.
  4. Pour through a fine mesh sieve to separate the peppers from the liquid, you should have 1 cup of liquid. Simmer longer to reduce, if necessary.
  5. Return the liquid and as much of the pulp/seeds (more for a much spicier jam, less/none for a slightly spicy jelly) to the pot and add the salt and sugar until dissolved.
  6. Bring to a boil over medium-high heat.
  7. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, and then add the butter.
  8. Stir the butter into the mixture and then add the liquid pectin, stirring to mix.
  9. Let boil for 3 minutes.
  10. Ladle into sterile jars leaving 1/4 inch headspace.
  11. To store jars at room temperature, you’ll need to seal them in a hot water bath for 10 minutes. Otherwise, let the jars come to room temperature, place the lids on them, and then store them in the fridge (the jelly will keep a couple of months this way).
  12. Refrigerate jelly after seal is broken.http://www.jasonandshawnda.com/foodiebride/archives/9775

Notes:
Tried version 1 above and did 1/2 cup japs, and 3/4 cup “sweet mini peppers” which were yellow, orange and red. Came out tasty, but color was a dark amber, almost brown.

Stuffed Bell Peppers

Ingredients

  • 4 lagre bell peppers
  • 1 lb. lean ground beef
  • 1 – 1 1/2 cups rice (white or wild) cooked
  • 1 can tomato sauce
  • 1 can corn, drained
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 2 cloves garlic
  • bread crumbs
  • mozzarella cheese
  • parmesan cheese
  • salt and pepper
  • cayenne papper

Prepearation

  1. Brown beef, about 3 minutes. Add garlic, onion, celery. Cook 4-5 minutes. Add salt, pepper and cayenne. Stir well. Add rice and some of tomato sauce to desired consistency. Add corn. Mix well. If needed, add more tomato sauce. Spoon into bell peppers.
  2. In separate bowl, combine bread crumbs with salt, pepper, cayenne and parmesan. Cover peppers with bread crumb mixture. Place peppers in pan and cover bottom with water. Cook in 350° oven 30 minutes. Sprinkle with mozzarella and cook until melted.