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, and more…).

  

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

Olive oil

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 thoroughly cooked.

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).

Midweek food musings: The salad, Part II

  

Strawberry and Fresh Greens Salad

At lunch yesterday,   I just finished eating the salad I made on Sunday (Poor Man’s Salad—I will share it next week, but it’s in Latin Grill--a great summertime-grilling season cookbook--which I co-authored with Chef Rafael Palomino!). That’s one of my top salad  picks for this season—but the one I’m sharing with you here is another favorite: The Strawberry and Fresh Greens Salad. 

It's really the texture that first got me; I love the contrast of the smooth, red leaf lettuce with fresh-sliced hearts of strawberries. And the color? Just so dazzling. And flavor--all you need is some excellent quality virgin olive oil, and a light white balsamic vinegar, some salt and pepper--and the rest is pure magic. This is simple--and sizzling. What more could we ask for in a salad? Last week I added some toasted almonds; I leave that choice up to you! Enjoy!

Strawberry and Fresh Greens Salad

Serves 4 to 6

1 bunch red leaf lettuce, washed and torn into bite-size pieces
10 ripe strawberries, washed, hulled, and sliced lengthwise
Extra virgin olive oil
White balsamic vinegar
Coarse salt and freshly ground pepper
1/2 cup toasted almonds, optional (I toast raw almonds for about 7 minutes at 375°F)

Combine the lettuce and strawberries in your salad bowl. Just before serving, add olive oil, vinegar, salt and pepper, and top with toasted almonds. You can also plate the salad, and then add the almonds, if desired.

Christine's Version of the Strawberry Salad

Sunday Dinner: Pasta Primavera

“This is unique. I really like it.” This is what my dad said upon trying this pasta. Whew! Here’s how it evolved:

Last week I mentioned that I usually decide on Saturdays what I’m going to make on Sunday. This week was different. I’m swamped with a writing deadline (I write ESL textbooks in my “other” life!) and so I really wanted something super quick, fresh, and, as always, beautiful and tasty. I also was feeling chilled by the much-needed rain that finally hit New York. So, what I did I do? I went to the market.

There I was inspired—as always—by what I saw: asparagus, just $1.99 a bunch, many colored peppers (such a fan of roasted peppers), and what my market calls Mexican zucchini.  I roasted my asparagus, roasted orange and yellow peppers, zucchini and red onions. Toasted some pine nuts (had those), added some Kalamata olives, sautéed a bit of cubed pancetta,  cooked up some campanelle pasta (bell-shaped, so pretty!), and put it all together. Served it with Poor Man’s Salad (hmmm…maybe I’ll share this one on Wednesday!), and a baguette of multi-grain bread. Worked well! AND I have more for us to enjoy today after work….

My style of Pasta Primavera--before plating and with a bit of steam coming off the top! 

Pasta Primavera

I use this title loosely; you can substitute whatever veggies you find, or are inspired by—and also vary amounts depending on your and your family’s preferences.

Serves 8 to 10

2 bunches fresh asparagus, trimmed

Extra virgin olive oil

2 bell peppers (I used 1 orange and 1 yellow), stemmed, sliced, and coarsely chopped

2 red onions, peeled and coarsely chopped

5 green zucchini, sliced into 1/4-inch rounds

1 cup toasted pine nuts

1 cup cubed and toasted pancetta (optional, of course!)

1/2 cup Kalamata olives

I pound campanelle pasta

Coarse salt and freshly ground black pepper

Parsley or basil leaves (optional)

Preheat the oven to 400° F. Lay a single layer of asparagus on a baking sheet. Drizzle with olive oil and roast until tender, about 10 minutes. Remove from the oven and set aside. (When cool enough to handle, cut into 2-inch sticks.)

Meanwhile, combine the bell peppers, onions and zucchini and add to a baking pan. Drizzle with oil and stir. Roast for about 25 minutes.

Cook the pasta in plenty of water until al dente (about 9 minutes). While the pasta is in the colander, add the roasted vegetables to the pot. Add the pasta and stir. Season for taste and serve. Add parsley or basil as you plate your pasta. 

Christine's Interpretation of Pasta Primavera!

Sumptuous Sips: Planter's Punch

Sometimes you want something rum-ish: rum-based, tropical, kind of dreamy…Planter's Punch can fit that bill.

Recently I have had the opportunity to sample Alvin's punch--(that would be Alvin of Alvin and friends--whom I wrote about last month!) and wow, that is magical stuff...and honestly, it would be my first choice. However, sometimes I can't get out, and since Alvin's recipe is top top secret, I have to recreate my own! Honestly, everyone has their own interpretation. This is a variation on one I published in Calypso Coolers. Of course you can vary it according to your taste and liking, but this one can satisfy your need-for-the-tropics craving... ¡Salud! Happy weekend! (And ooh--for more sumptuous sips, great fiesta recipes, and a fun night out of cooking, cavorting and more, join me on April 26th at Don Coqui's where you'll be making a lovely array of springtime, Latin-infused tapas!) 

Serves 2

From Calypso Coolers, Arlen Gargagliano © 2006,
Stewart, Tabori & Chang
Photograph by Ellie Miller  

Serves 2 

Ice cubes

4 ounces dark rum (I’m a big Meyers fan…but Mount Gay is nice with this one!)

5 ounces unsweetened pineapple juice

1 ounce fresh lime juice

2 dashes grenadine

superfine sugar, to taste

club soda
Cherries (for garnish)

In a shaker filled with ice, combine the rum, the juice, and the grenadine. Shake briskly. Pour without straining into two glasses. Top with club soda, garnish with the cherries and serve. 

With Chef Johnson

Johnson may be a common surname, but everyone I know who has it (Karen, Liz, and the Brothers) are anything but common; Chef Johnson is certainly no exception.

If you are living in the Long Island Sound bordering ‘burbs of NYC, you may have already heard of this New Orleans-style, treat-packed,  truck-driving  man, who totes around not only his 5 year-old (part of his growing crew of male offspring!) but a selection of flavors and music that offer a small and tasty window to the south. While Mr. NO himself, Louis Armstrong, watches over from an old black and white photo,  Chef Johnson, who hides his gorgeous blue eyes behind sunglasses,  doles out servings of some of the best jambalaya I’ve had north of Louisiana, all to the tunes of Dr. John and more. Chef Johnson, after all, is not only a chef, but also a musician (hope he'll be giving us a concert one of these days!) and someone, like many of us, who likes to dance as he cooks.

But this isn't the only sensual treat gleaned from the Johnson Truck; it additionally offers one of the most perfect spring and summertime combos: picking up your warm and fresh-cooked fabulous food and enjoy it, with friends and family, al fresco, in Harbor Island.

You know, I'm thinking I could transfer one of my Sunday dinners to this waterside locale...especially since Chef Johnson's menu definitely has something for everyone--from those who like smokier and sparkier flavors, to even one his son's favorites: PB& J! Some of his other southern and not-necessarily-southern goodies: Johnson Jambalaya and Shrimp 'n' Grits Johnson, Slammin' Seafood Gumbo, Bayou Matzoh Ball Chicken Soup and so much more.   The only thing I might add to his selection would be some cold beer (but, alas, laws prevent that possibility)!

Actually the first time I enjoyed Chef Johnson’s fare was at Beer Necessities (another New Rochelle treat!) where I had his amazing chili mac and cheese, which can be found there in easy take-home packages (ah—marries so well with some of Beer Necessities amazing beer choices!). He's got variations like Mac Lobsta, Give Peas a Chance, Mac-Sparagus, Mac-Shroom and Brie, and more. Now I’m a big mac and cheese fan—with and without anything added—and have to say that his, like many of the other delights he serves up, is exceptional.

And maybe you're wondering where the recipe is. Well, my friends, I'm afraid you're going to have to visit the big green truck, and maybe Chef will share his secrets with you...

So when and where can you find this green truck? Well, happily, we don't have to go to NYC to find this roving restaurant. We’re lucky—locally (sorry far-away friends!)—to find him on weekends parked in Harbor Island Park (in the parking lot adjacent to the playground) around noonish until evening time, and he promises to be adding  more time as the season progresses.

Enjoy--and do let me know how you enjoy it!

With Chef Johnson--and his lobster!

All natural beef hot dog--with mustard on a toasted whole wheat bun, but sans onion and friends--which  I highly recommend including!

Karen--pausing before enjoying a spoonful of Johnson Jambalaya!

Sunday Dinner: Linguine with Clam Sauce

Three steps often taken before Sunday dinner’s menu is determined:

1)      While I’m at work at school on Saturdays, I usually get a craving/inspiration for my Sunday menu. (This, of course,  could be adjusted depending on who’s joining us—and their dietary restrictions, as well as what's available and what looks good in the market.) I write down a tentative menu plan and shopping list. 

2)      I call my dad (ah yes...still looking for his approval at this “ripe” age!) and get a read on his feedback.

3)      If he’s equally inspired/enthusiastic, it stays, and I start planning for real.

This was exactly how my linguine with clam sauce menu happened. Inspiration this weekend came in part from this gorgeous summer-like weather--which probably should have sparked grilling. (Well, I have to say that I did grill sausage, peppers, and onions, too--but will save that recipe for another day!) I served all with roasted asparagus and chunks of fresh orange sections, and a red-leaf salad topped with sweet sliced strawberries and toasted almonds (I think I'll share both of those on Wednesday). Ah--if you live in or near New Rochelle, visit the Bread Factory for a fabulous experience--as well as a gorgeous assortment of fresh bread. I picked up some prosciutto bread, which was perfect for dipping in the luscuiously-light, cream-kissed,  wine-lemon clam sauce. AND one of my father's favorite shell-shapped pastries from our childhood: sfogliatella. The result? All were happy with all!   

Linguine with Clam Sauce


Serves  6 to 8 


Coarse Salt 
2 pounds Little Neck clams  
1 pound linguine
2 tablespoons olive oil
1 cup finely chopped red onions
3 cloves of garlic, minced
3 teaspoons chopped fresh oregano 
Coarse salt
1 cup dry white wine
1/2 cup clam juice
1/2 cup heavy cream
juice from 2 lemons (about 1/4 cup)
1/4 cup coarsely chopped parsley, plus additional for garnish
Freshly ground black pepper
Fresh-grated parmesan 


Rinse the clams in cold water (and discard any that are badly cracked or open).  Let them sit in a bowl of cold water for about 20 minutes. Scrub each clam clean under cold running water to remove remaining grit or sand. Rinse and drain again. Repeat the scrubbing process as needed until the clams are clean, and soaking water is free of grit. Drain and keep chilled until ready to cook.


Bring a large pot of salted water to a boil. Add the linguine and cook about 9 minutes, or until cooked al dente. Drain the pasta, but save about 1/2 cup of the liquid (I put my colander over a bowl in the sink, and pour it from there into a measuring cup). Transfer the pasta back into the pot, along with the liquid. Stir, cover, and set aside. 


Heat the olive oil in a large sauté pan, over medium heat. Add the garlic and onions and sauté, stirring frequently, until the onions start to soften, about 3 minutes. Stir in the oregano leaves, wine, and clam sauce. After the mixture is heated, add the clams and cover. Cook over medium heat, shaking the pan occasionally, until the clams open, about five minutes. (Discard any clams that don't open!)


Stir in the lemon juice and mix well. Add the cream, stir, and simmer for about a minute before adding to the pasta. Season with salt and freshly ground black pepper to taste (you can also let your diners do this bit!)  Mix until well blended. Sprinkle parsley on top, and serve on individual plates. Sprinkle with parmesan and additional parsley if desired. 


Enjoy!

  

Sumptuous Sips: Piña Colada

Time to celebrate: it's lucky Friday the 13th! Yes, we've just stepped into spring, but we are on the shores of summer...and that, in and of itself, is reason to celebrate! Hence my choice for this week's Sumptuous Sips: the creamy, dreamy piña colada.


Recently, neighbors were in Boricua (a.k.a. Puerto Rico!)….and, well, I was reminded of my first trip there oh so long ago (went with my Spanish class in high school, but that’s another story!) AND, I remember well my first piña colada. So, since my neighbors returned, rum in hand, I’ve been craving this rich-retro tropical cocktail (with umbrellas, of course—and if you want to totally take it back, maraschino cherries!).  Perfect as a dessert—or mid-afternoon drink—the blending of pineapple and coconut softly says weekend, beach, and relaxation.This is definitely going to be my choice for Friday's post-work cocktail! 


So, my friends, celebrate what promises to be a warmish weekend in the Northeast, with a barbecue—and get that blender going!  ¡Buen provecho! Enjoy!

Piña Colada

 (Adapted from Mambo Mixers, © 2005 by Arlen Gargagliano, Stewart Tabori & Chang)

Serves 4

8 ounces light rum

16 ounces fresh/unsweetened pineapple juice

3 ounces cream of coconut (or to taste!)

1 cup fresh pineapple chunks (optional), plus pineapple chunks for garnish

2 teaspoons shredded and sweetened fresh coconut (optional)

1 1/2 cup ice cubes

Combine all the ingredients (except the pineapple garnish!) in a blender and process until smooth. (Remember, you can always vary amounts depending on what you and your guests prefer!) Pour into chilled wine glasses, garnish with pineapple, and serve.

Ah...the luscious Piña Colada
Photo by Dasha Wright for Mambo Mixers!