Old Pepper Food

OLD-FASHIONED SAUSAGE AND PEPPERS

Steps:

• Divide oil between 2 large skillets with lids; heat over medium heat.
• Divide garlic, onion and peppers between skillets and cook, stirring as needed, until onion is translucent, about 5 minutes.
• Add sausages, 4 to a skillet, and cook about 4 minutes more until sausages begin to brown.
• Add tomatoes, wine, oregano and a pinch of salt to pans.
• Cover, bring to simmer for about 25 minutes, until peppers are soft.
• Season with salt and pepper.
• Serve with crusty bread.

OLD PEPPER

Steps:

• To make the Turbinado Syrup: Combine the turbinado sugar and water in a saucepan and stir to combine. Place over medium heat and bring to a gentle boil, stirring occasionally. Reduce the heat and simmer until the sugar is completely dissolved and the syrup is slightly thickened, about 3 minutes. Remove from the heat and let cool. Transfer to a glass container with a tight-fitting lid and store in the refrigerator for up to 1 week. Makes about 2¼ cups.
• To make the cocktail: Fill a rocks glass with crushed ice. Pour the bourbon, syrup, lemon juice, hot sauce, and Worcestershire sauce into a cocktail shaker. Fill the shaker with ice cubes. Cover and shake vigorously 20 times. Strain into the glass. Place the straw in the glass. To garnish, place the chile on the ice.

EASY PEPPER STEAK

Steps:

• Combine all the marinade ingredients (except cornstarch) in a medium bowl and whisk.
• Add the beef strips to the marinade and refrigerate for at least 2 hours and up to 24 hours, stirring occasionally.
• When ready to cook, remove beef from marinade reserving the marinade.
• Heat a cast iron skillet or wok over medium-high heat and add oil.
• Once the oil is hot, add the sliced onion and peppers and stir-fry for about 5 minutes, or until tender. Transfer to a plate.
• Add beef to the skillet and distribute evenly, cook for about 1 minute unmoved, to get a nice sear on it. Stir the beef and continue cooking until browned (beef doesn't have to be cooked through), about 2-3 minutes.
• Remove the beef from the skillet and place on a plate with the peppers.
• Whisk the cornstarch into the reserved marinade. Pour into the skillet and whisk while brining to a boil. Let boil 2 minutes.
• Reduce heat to medium and add the onion, peppers and steak back to the skillet.
• Stir to combine all the ingredients and simmer 1-2 minutes or until heated through
• Remove from heat and garnish with sliced green onion and sesame seeds if desired.

TRADITIONAL STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender.