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[personal profile] cathouse_mary
Spicy sausage, peppers and onions

5-8 links Italian sausage
Olive oil
Chianti
1 large yellow or red onion, sliced
1 large red bell pepper, chopped
1 mild green chili pepper, chopped
2 tablespoons garlic, chopped
1/2 cup pico de gallo
3 cups favorite pasta or tomato sauce

Pour olive oil into skillet, add sausage links and sear outsides until well-browned. Remove and set aside. Add onions, peppers and garlic - use a little more oil if needed. Cook, stirring constantly until the onion is just tender, then deglaze the pan with a swish of red wine and add the sausage back with the salsa and pasta/tomato sauce.

Simmer over low heat until sausage is cooked through - about 45 minutes.
cathouse_mary: (Default)
[personal profile] cathouse_mary
New England lobstah roll

A 'lobstah roll' like the ones I grew up with in Connecticut.

How to Make a Lobstah Roll

Filling:

2 cups cooked lobstah meat, chopped
Cain's mayonnaise to your taste - some like it loaded
1/2 teaspoon of Gulden's Spicy Brown Mustard
1 tablespoon green onion or scallion, sliced
juice and zest of one lemon
2 pinches of Old Bay seasoning to start

Roll:

New England-style hot dog buns
Melted sweet buttah

~

Throw all the stuff for the filling in the bowl, mix and chill it in the icebox. Test it every little bit and fix the seasoning as the flavors blend. Chill for at least three hours.

When ready to serve, take the buns and brush the outsides with melted butter. Grill until golden, then fill with lobstah.

Serve with Wise potato chips and Vlasic pickle slices.

This works over crab and shrimp, too.

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