Chuck Falzone/Wikimedia Commons.
Sausages, peppers and onions combine for an outstanding filling for Hoagie rolls.
Yes, I dearly love vegetables and most of the time, I prefer them to meat. But I do love meat in certain recipes so I would like to share some favorites with you, my kitchen buddies.
I will have some vegetarian and vegan recipes coming up soon. I grew up on a ranch so meat was never scarce on the dinner table. My grandparents and my dad also had pretty extensive vegetable gardens that I helped tend, so mealtimes were quite enjoyable events.
My grandmother was strict about not sneaking snacks between meals, so I used to volunteer to work in the garden when I was hungry. (Oops, look at that. Did you see that ripe tomato just jump off the vine? Guess I’ll have to eat it.)
I hope you are enjoying what’s left of our summer season and staying safe and cool. School has started for many children so please keep an eye out for them when you are out driving.
Rosemary garlic tri-tip
4 garlic cloves, minced
1 tablespoon dried rosemary, crushed (I prefer to use lots of fresh rosemary)
1 teaspoon salt
1/2 teaspoon pepper
(I like to use a grinder of peppercorns and dried garlic)
1 beef tri-tip roast, about 2 to 3 pounds
4 1/2 teaspoons extra-virgin olive oil
12 small red potatoes, quartered
2 medium sweet yellow peppers, cut into 1-inch pieces
1 large sweet onion, cut into 1-inch pieces
Preheat oven to 425. Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over the roast; place in a greased shallow roasting pan.
In a small bowl, whisk reserved mixture with oil. In a large resealable plastic bag, combine the potatoes, yellow peppers and onion chunks; add oil mixture. Seal bag and toss to coat. Arrange vegetables around roast.
Bake the roast and vegetables, uncovered, in preheated oven for 30 to 60 minutes or until the meat reaches desired temperature (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170).
Transfer roast and peppers to a warm serving platter. Let stand for 10 to 15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender. Makes 6 servings.
Sausage and pepper Hoagies
4 Hoagie rolls
2 pounds assorted sausages, cut on diagonal
4 bell peppers (red, green, yellow or mixed), julienned
1/2 cup red onions, julienned
1/2 cup sweet onions (such as Maui or Vidalia), julienned
1 teaspoon salt
1 teaspoon freshly ground black pepper
8 tablespoons Dijon mustard
1 tablespoon butter
In a large skillet, add butter and saute peppers. Cook until peppers are limp (I like to let them caramelize). Remove from skillet. Add the onions and cook until translucent (or also caramelize). Remove from pan and set aside.
Brown sausages over medium-high heat. Reduce heat to medium and cook until done. Add peppers and onions and cook for about 1 minute.
Slice rolls in half. Spread a tablespoon of Dijon mustard on each, then place sausage over the mustard. Layer the peppers and onions, season with salt and pepper.
Potato chip chicken strips
1 cup (8 ounces) sour cream
1/8 teaspoon garlic salt
1/8 teaspoon onion salt
1/8 teaspoon paprika
1 package (12 ounces) potato chips, crushed
2 pounds boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup butter, melted
Preheat oven to 400. In a shallow bowl, combine sour cream and seasonings. Place crushed potato chips in another shallow bowl.
Dip chicken strips in sour cream mixture, then coat with potato chips. Place in a greased 15-by-10-inch baking pan. Drizzle with butter.
Bake in preheated oven for 20 to 22 minutes or until chicken is no longer pink. Serve with salsa or sauce. Makes 6 main-dish or 10 appetizer servings.
Pork chile verde
1 pork shoulder roast, boneless, about four pounds, cut into approx 1” chunks
2 medium white onions, chopped
6 cloves garlic, minced
3 tablespoons cooking oil
2 tablespoons flour
4 cups chicken broth
2 cups water
3 large fresh pasilla (or ancho) chiles
4 medium ripe tomatoes, peeled and coarsely chopped
15 jalapeno chiles, seeded and deveined, then coarsely chopped
10 tomatillos, husked, boiled 10 minutes, then cooled and chopped
3 medium yellow or white potato (not russets) diced
1 tablespoon salt (or to taste)
Ground black pepper to taste
1 tablespoon whole cumin seed
Heat oven to broil or heat outside grill to very high heat. Husk tomatillos and boil for about 10 minutes. Remove from boiling water and set aside to cool.
While tomatillos are boiling, broil or grill the pasilla chiles and tomatoes until charred. Cool until they can be handled and chop along with the tomatillos (saving as much of the juices as possible).
While vegetables are cooling, heat oil in a large cast iron pot over medium high heat, add half the cooking oil and half the pork. Cook and stir until pork is browned. Remove pork from pan and set aside. Add the rest of the cooking oil and the pork to the pan and brown. Remove this pork from the pan and set aside with the first batch.
Add the onion and garlic to the cooking pot (there should be oil enough from the pork in the pot still, but if not, add a bit more oil) and cook until tender, stirring often. Sprinkle in the flour, stirring and cooking for about 3 minutes. Return the pork to the pan.
Add the chopped pasilla chiles, tomatoes, tomatillos and remaining ingredients to the pot. Bring to a boil and simmer, mostly covered, for 2 to 4 hours. Remove lid to reduce sauce to desired consistency or add more water if it becomes too dry.