Posts tagged: Anaheim Pepper

Italian Sausage Faux Risotto

Some may not consider this a real risotto but it’s close.  All of the ingredients are there but the exact preparation is not quite true to a traditional risotto. In this recipe the fat comes from the sausage, the wine is added at the end rather than the beginning, and the Romano is not stirred in. In any case, it’s a very tasty dish.

Italian Sausage Risotto

Italian Sausage Risotto

In a traditional risotto, the rice is cooked briefly in butter or olive oil to coat the grains with fat. White wine is added and absorbed by the grains. When the wine evaporates, the heat is raised to medium high and hot stock is gradually added in small amounts while stirring gently, almost constantly.  Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. At about 17 minutes from when the wine evaporated,  take the rice off the heat and dice cold butter and finely grated Parmigiano-Reggiano or Grana Padano cheese.  Whip in the cheese and butter to make the texture as creamy and smooth as possible.

Serves: 4

Ingredients:

  • 1/2 lb mild Italian sausage or hot Italian sausage, (2-3 links) casing removed
  • 2 cloves garlic, finely chopped
  • 1 chopped onion, red preferred
  • 1 bell pepper, rough chop
  • 2 Anaheim peppers, rough chop
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 1/2 cups arborio rice
  • 2 1/2 cups chicken stock
  • 1 cup white wine
  • 1 chopped tomato
  • 1/4 cup grated Romano cheese

Directions:

In a large frying pan, cook sausage over medium-high heat, breaking into small pieces, approximately 4 minutes or until browned. Add garlic, onion, bell pepper, Anaheim peppers, oregano, salt and pepper. Continue to cook over medium heat, stirring often, approximately 3 minutes or until the vegetables are softened. Add rice and mix well. Add chicken stock. Bring to a boil. Reduce heat to medium-low, cover and cook for 15 minutes, stirring once. Add white wine, stirring often and simmer approximately 5 minutes or until rice is tender and creamy. Stir in tomato. Top with Romano cheese and serve immediately.

Sausage Wraps

During college football season, a Saturday afternoon backyard barbeque or grill session is almost a given. One of the dishes I love to cook in these situations is sausage wraps. Sausage wraps are very easy and always a hit.

Julianne bell peppers and onions

Julianne bell peppers and onions

Ingredients:

  • 4 medium to large bell peppers. I prefer to use 1 each of green, red, yellow and orange.
  • 1 medium to large onion. I prefer to use 1/2 of a white and 1/2 of a red.
  • 1 Anaheim pepper
  • 2 tablespoons coarse salt
  • 2 tablespoons fresh ground pepper
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon ground cumin
  • 1 tablespoon cajun seasoning
  • 1 tablespoon garlic powder
  • 1 stick butter
  • Spray butter
  • 10 – 12 Sausages. I prefer to use Italian Hot, Mild or Sweet
  • 10 – 12 Flour Tortillas. I prefer a specialty tortilla made local called a Southwestern Tortilla.
  • Dijon mustard

Directions:

Veggies after being spiced and tossed

Veggies after being spiced and tossed

Julianne the bell peppers and Anaheim pepper; Anaheim julianned slices should be cut in half. Slice onion in to 3/8 inch rounds, cut each round in half, remove any odd shaped pieces. Add bell and Anaheim peppers and onions into a large mixing bowl. Cut butter into small cubes. Add salt, pepper, cajun seasoning, garlic powder, cumin, worcestershire sauce and chopped butter. Mix thoroughly.

Preheat grill to 375 degrees. Add one half of the vegetables each to a sheet of aluminum foil and wrap. To a second piece of aluminum foil, add the first bundle but flip such that the unfolded side is up. Place on grill such that folded side of outer bundle is face down. Grill 20 minutes then flip and grill an additional 20 minutes.

Sausage should be cooked for 30 minutes, flipping sides every 5 minutes.

Spray tortillas with butter and place on grill 1 minute both sides.

Ready to wrap and eat

Ready to wrap and eat

Serve sausage on top of tortilla, adding vegetables to taste. Top with Dijon mustard.

This dish could also be made vegetarian by simply omitting the sausage and piling on the vegetables.

Spicy Vegetable Basmati Rice

Great side for seafood and pork dishes. Spicy but not too spicy for most people.

Ingredients:

1 chopped medium green bell pepper
1 chopped medium red bell pepper
1/2 chopped medium red onion
1/2 chopped medium white onion
1-2 chopped Anaheim pepper
3 cloves garlic, finely minced
1 tablespoon salt
1 tablespoon course ground pepper
1 tablespoon ground cayenne pepper
3 tablespoons extra virgin olive oil
1 cup Basmati rice
2 teaspoons hot sauce (Tabasco recommended)
2 cups chicken broth

Directions:

Bayou Blast Center Loin Chops with Spicy Vegetable Basmati Rice

Bayou Blast Center Loin Chops with Spicy Vegetable Basmati Rice

Add peppers, onions dry spices, garlic and olive oil to sauce pan over medium heat. Cook 5 minutes stirring frequently until vegetables are soft.
Add rice and cook for an additional 5 minutes stirring frequently.
Add chicken broth and hot sauce and bring to a boil. Cover and reduce to a simmer. Cook for an additional 20 minutes, stirring once or twice during this time.
Uncover and cook for an additional 8-12 minutes until rice is thoroughly cooked and broth is absorbed or reduced. Fluff with fork and serve.

Notes:

Most long grain white rices can be substituted for Basmati rice.

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