Despite our differences in many areas, kitchens are places where we all unite. I love being in kitchens, creating different foods, and connecting with lots of people. Being a restaurateur (Mambo 64!), food writer, event planner, caterer, cooking teacher, educator, traveller—and mom—has given me plenty of opportunities to log kitchen hours as home chef, host, and guest. Though this blog was born in my "cocina," it shares a collection of tales about life both inside and outside of my kitchen!
Monday, April 30, 2012
Sunday Dinner: Grilled Sausage with Onions and Peppers
Calling all carnivores!
Let me start with a confession: This Sunday, for the first
time in many moons, I didn’t cook Sunday dinner…. Instead, thanks, Dad, we got
take out Chinese! Did I feel guilty? Honestly? Not this time… Been doing a lot
of additional cooking lately (will share photos from last week’s class soon!), and will be
cooking a lot this week (kids coming back from school, private cooking class,
Still, I have a Sunday-dinner dish to share. This classic dish—one of my family’s
favorites (well, amongst those that are carnivores!)—is great summertime fare.
What is it about onions and peppers that makes them taste so
well together? With just a light tough of oil—and salt and pepper—they’re
fabulous. Simple, tasty, and fun, this combo is perfect. Last time I served
grilled sausage and peppers, we had it with my Pistachio Pesto and Orzo, Roasted Asparagus and Orange segments, a big
green leafy salad, fresh bread (and brownies for dessert!).
Serves 8 to 10
6 bell peppers (I
like to combine the red, yellow, and orange-colored ones)
4 red onions, peeled and sliced
Coarse salt and freshly ground black pepper
About 8 links (4 ounces each) excellent quality Italian
sausage (we get a local version which includes parsley and cheese…)
Flat-leaf parsley or basil leaves for garnish
Preheat the oven to 400°F. In a bowl,
combine the peppers and onions. Drizzle with oil, add salt and pepper, and stir
well. Place in a baking pan in the preheated oven and cook until roasted, about
20 minutes (you want them caramelized but not totally mushy!). You can also do
this on the grill.
Prepare your grill for cooking. Grill the sausage (or, you
can bake them in the oven…but the grill flavors are so amazing), until
Plate the sausage with the onions and peppers. Garnish, and serve!
They can be served warm or at room temperature (cover them
with foil if not serving immediately).