It's party time! Seriously, between BBQ's, my sister's wedding, and all kinds of summer fun going on here, we need to start bringing this site up to speed with other menu options besides dessert. I fricking love dessert. Especially baking, maybe because it's easy? I don't know. Anyways, I'm noticing the dessert to dinner ratio here is pretty un-balanced so we're going to try to make an effort to start populating the site with some appeys and entrees (although secretly I'm still eating mad dessert on my own time).
So here's an appetizer I had been dreaming up for a while. To be honest, the photos came out exactly as I imagined it in my head, so I'm pretty happy about that. These are simple, colorful and full of flavor. My old man loved them. Despite how much he loves food in general, my recipes don't always do it for him so I consider that a great a compliment. For the record, the final step of this recipe is most easily completed with the help of a partner. Have fun!
PREP TIME: 10 min
COOK TIME: 15 min
YIELD: 30 pieces
225g smoked sausage (we found an artisan one that had been made with white wine)
2 yellow bell peppers
1 organic lemon
2 cups lightly chopped fresh cilantro
1/3 cup white wine
extra virgin olive oil
tooth pics (not sure if these count as an ingredient, don't eat them)
1. Slice peppers lengthwise about 1-1.5cm thick (you should get about 15 slices per pepper).
2. Coat a medium sized pan with a good amount of olive oil and place on stove over medium heat.
3. Add peppers to pan, stir them around to coat them in the oil, sprinkle with garlic powder and cook uncovered for 5 minutes, stirring occasionally to prevent sticking.
4. Pour the wine into the pan, stir, cover and cook for 5 minutes, continuing to stir occasionally.
5. Reduce heat to low, squeeze the lemon juice over the peppers and cook covered for another 5 minutes. Remember to stir.
6. When the peppers become soft and malleable, and begin to brown, remove them from the pan and set aside.
7. Slice the sausage on an angle into about 15 discs, and then slice those discs in half, length wise (to end up with about 30 peices).
8. Lightly chop cilantro (if you chop it too fine it will be more difficult to work with).
9. This is where having a partner will come in handy. Use a slice of sausage to scoop up a little pile of cilantro, wrap a peice of yellow pepper tightly around it and hold it all together while your partner secures it in place by skewering right through it with a tooth pic. Arrange your creation beautifuly on a serving dish and you've got yourself an attractive crowd pleaser. Party on!