New-fangled Sausage & Peppers

I love how romantic and classic Italian food always sounds. Just the mere mention of it can conjure up images, aromas, even flavors. But, in reality, I find (most) "traditional" Italian fare pretty disappointing. Now, before anyone fires up the Fiat and starts heading over here to beat me senseless with a massive mostaccioli, let me explain. I LOVE Northern Italian food most of all. But, here in the U.S. (at least the part I grew up in) "Italian" is pretty much synonymous with tomato sauce, pasta, onions, peppers and meat.

One dish that always sounds enticing to me is sausage, peppers and onions. 

There's just a couple of problems here.

• I hate sausage. Well, I love the flavor of sausage, but not what sausage is. I'm very particular about meat. Fat, gristle, bones, hard unidentified shit, etc. doesn't belong in meat and certainly not in any food I'm going to consume. 
• Peppers are ok to me in small doses. Qualification: jalapenos and chiles I'm good with because I like some heat. But when it comes to bell peps, I get more picky. I like green ones for fajitas, pizza, sauces, etc. But, it makes me mad when yellow, orange and red bells are marketed as "sweet" peppers. NO THEY AREN'T. They still taste like a regular old bell pepper, but milder in flavor. There ain't nothin' sweet goin' on here. 

• Onions are wonderful. But, combine them with bell peppers and tons of tomato based sauce and my experience with an Upper G.I. at age 17 enters my memory like a herd of elephants. But things have changed. 

Over Thanksgiving, Aunt Kathy introduced me to something similar yet different. Chicken and apple sausages and (actual) sweet peppers.

Since she's in Florida, she has Publix stores at her disposal that make ours here in S.C. look microscopic. In fact, when we returned after the holiday, I searched my Publix to make sure I hadn't overlooked these items before. Nope. So, I talked to one of the employees and told him about these sausages and peppers I'd seen in Publix-land. Well, sometime this month, I noticed them showing up here. I have no doubt that I had absolutely NOTHING to do with that. I'm just glad that they are here. 

I'll quit rambling and let you know more about what I'm talking about... In the bacon/sausage/lunch meat cooler, look for "Alfresco" sweet apple chicken sausage. They are low fat, all natural and gluten free. The best part? Smooth texture, no gristly weirdness and they taste awesome, especially grilled. Next is the peppers. In the produce section, look for bags of small, multi-colored peppers. I don't know what brand name is on them, but you can't miss them. Kathy rubbed them with olive oil and then popped them on the grill. Here's the significant thing: THESE PEPPERS ARE ACTUALLY SWEET. Finally, truth in advertising :-) 

To be honest with you, the old Italian sausage with peppers and onions doesn't even sound remotely appetizing anymore now that I've discovered this delicious (and more interesting) alternative. If you're a traditionalist, I respect that; more power to you! But, branch out and try these too. I think you'll be happy about having another sausage and pepper dish in your repertoire!

Husband + Cooking = Happy Wife

Neil took the reigns on dinner Sunday night and I couldn't have been happier.  A) I wasn't in the mood to cook (it happens occasionally you know) and B) he was making my favorite (pizza!).  God bless him...he took stock of what we had on hand, went to Publix for their bakery-made dough and made a plan.  (If you haven't tried Publix's pizza dough, you better put it on your list.)

Here's what he put together:  Crumbled hot sausage, artichoke hearts, black olives, onions, colby and swiss cheeses.  The result?  Fantastic!  I had no idea of this combination of cheeses until he told me.  I could tell there was a little "Je ne sais quoi" in this pizza, but couldn't put my finger on it.  That was it; a new and different combo of cheese.  I would recommend that you either try his combo or mix it up on your own, with whatever you have available.  Also, we use a pizza stone, which really helps with crisping your crust.  If you don't have one, you may want to give it a shot.

This is Neil's creation: delicious!

The ingredients Neil chose worked well together.  Of course, I think artichokes are like manna from Heaven.  As the pie was cooking, the house smelled divine.  We were so looking forward to dinner. 

In the midst of all this, our little one was complaining of her ear hurting.  This was strange because she never complains and she hasn't been sick at all.  But after about a half a slice of pizza and over 2 hours of our sweet baby crying and tossing and turning and Tylenol not helping, we packed it up and went to the hospital.  Fortunately, it was just a sudden onset ear infection and easily treatable.  And, on the bright side of the pizza; we got to have it (in its entirety) for dinner last night!  

I salute my husband for a successful concoction and many thanks for doing the cooking!  Now, ready to try your hand at lobster thermidor?  (Hint, hint)

Crowd Pleaser

Do you ever have the occasion to take a dish for a potluck?  Covered dish? Brunch?  I have the knock-out recipe of all time.  My mom found it years ago.  We all fell in love with it, made it non-stop for awhile, then lost the recipe and forgot all about it.  Then, years later, it resurfaced thanks to the Internet.

Once we found it again, I made it one day when it was my turn for snacks at Sunday School.  The guys always love this dish because it's hearty, filling, spicy and it has pork (you know how they are about pork, right?).  The women always love it for all those reasons, but also because it's so out-of-the-norm and interesting.  After that first time of "guinea-pigging" my SS buddies, it's now become a staple.  In fact, when it's my turn to bring snacks, I sometimes get a request for this cornbread.  Most recently, we all met for wings the night before the Carolina-Clemson game and I remembered that two days later was my day.  The request was made.  I complied.  They ate, they smiled, they said nice things!

So, here's my recipe to share with you guys.  I must say...it is damn good and it's totally different, so it always gets people's attention.  It can be a brunch (or Sunday school "snack"), a lunch paired with a salad or soup, or a cool dish to take a sick friend.  I hope you'll try it and I certainly hope you'll love it as much as my family and friends do.

BLACK-EYED PEA CORNBREAD

• 1 lb spicy bulk sausage
• 1 cup cornmeal
• 1/2 cup flour
• 1 tsp salt
• 1/2 tsp baking soda
• 2 large eggs, lightly beaten
• 1 cup milk
• 1/2 cup vegetable oil
• 1 (15 oz) can black-eyed peas, drained
• 2 cups shredded cheddar
• 3/4 cup creamed corn
• 1/4 cup chopped pickled jalapenos (my husband loves fresh jalapenos, but the pickled ones are hotter, most of the time because of the pickling; fresh ones can be inconsistent in heat)
• 1 (4.5 oz) can chopped green chiles

1. Cook sausage in large skillet over med-hi heat to break up and brown.  I like to drain it well, let it cool and then chop with a butcher knife to make it fine.  This is because I'm not crazy about hunky pieces of sausage.
2. Combine cornmeal, flour, salt and baking soda.
3. Stir together the eggs, milk, and oil until combined. Add to the dry ingredients, stirring until just moistened.  The batter won't be smooth.  Add sausage, peas, cheddar, corn, jalapenos & chiles, stirring well.
4. Pour into a greased 13x9" baking dish and bake at 350 for an hour, until golden and set.

***Freeze baked cornbread up to a month, thaw overnight in fridge. Bake, covered, at 350 for 30 minutes.  Uncover and bake 10 more minutes until thoroughly heated through. To reheat directly from the freezer, bake covered at 350 for an hour. Uncover and bake 10 more minutes until heated thru.

So, that's the magic cornbread recipe.  It may look weird on paper, but trust me.  Make it, share it with friends and you're going to get rave reviews.  And, future requests!

The Confessions Just Keep Comin'

I'm sure I should've known this, but I really never thought a refrigerated, unopened tube of sausage could just go bad. Now I know. It can go horribly, horribly bad.