1 lb. mild or hot Italian Sausages ½ cup good Red Wine
1 each Red, Yellow, Green Bell Peppers ¼ cup Fresh Basil chiffonade
1 med. Yellow Onion, julienne 2 tsp. Oregano dried
¾ cup crushed Tomato product 1 tsp. Thyme dried
4-6 cloves garlic, crushed and minced 1 tsp. Red Pepper Flakes
1 cup Beef or Chicken Stock Salt & Pepper to taste
Dash of Balsamic Vinegar optional 1-2 T. Olive oil
½ lb. Buffalo Mozzarella, sliced 1 Baguette

Method:

1. 1. Roast and char peppers over high heat, then peel, seed, and julienne.
2. Grill sausages over a wood fire until grill marks form.
3. Sauté the onion and garlic with 1-2 T. olive oil until softened in the bottom of a 4+ quart sauce pot or small stock pot.
4. Add sausages, stock, tomato, wine and dry seasonings. Cover and simmer over low heat for 1 hr.
5. Add the peppers and additional seasonings if needed, cover and simmer for another 1 to 1/1/2 hrs. until sausages are tender.
6. Stir in fresh basil, adjust seasoning and serve sliced sausages with Mozzarella and peppers on toasted baguettes.

Servings: approx. 24 appetizers or 4-6 Italian Pepper Sandwiches

Tips:

• Using the same pot to sauté your onions and garlic saves washing a pan.
• You man need to reseason due to the length of cooking time so do not salt until the end. Salt flavor dissipates but it still remains in your food. This helps cut down on sodium content.
• Always add fresh spices or herbs at the end for freshest flavor.
• This same dish can be served in on a hoagie bun for a wonderful Italian Pepper sandwich.

Hoisin Pork Tenderloin with Asian Slaw

2 -2lb. Pork Tenderloins, trimmed

Marinade:

1/4 cup Soy sauce 3 T. grated Fresh Ginger
1 T. Sesame Oil 3-4 cloves Garlic
¼ cup Hoisin sauce 1 T. Five Spice powder
2 T. Oyster sauce ¼ cup Rice Wine Vinegar
¼ cup Rice Wine or Sake 2-3 T. chopped Cilantro
1 T. Chili paste

Method:

1. Combine all ingredients for the marinade, reserve ½ cup.
2. Marinate the tenderloins in ½ marinade for 2-3 hrs. Grill over high heat until medium.
3. Slice and serve with steamed rice and use reserved marinade as the sauce.

Asian Slaw

2 cups finely shredded Green and Red Cabbage
½ cup thin julienne of Red Onion
¼ cup shredded Carrot
2 T. Cilantro leaves chopped
1 cup Mung Bean Sprouts
1 cup Fried Rice Noodles
Dressing:
¼ Cup Peanut oil 3 T. Rice Wine Vinegar
¼ cup Kecap manis, Sweet 2 T. Grated Ginger
1 T. minced Garlic 2 T. Minced Scallions
1 T. Chili Sauce

Method:

Toss cabbage, onion, cilantro, carrot, sprouts and noodles until evenly combined. Set aside.
Mix the remaining ingredients to make the dressing.
Toss the 2 components together and serve immediately.

Servings: 10-12 ½ cup servings