Tom grew up in Milwaukee, bartended in Wauwatosa in the '70s and moved here in 1984.
Commentary, observations and musings about the outdoors, life in general and maybe Tosa politics and personalities will be the order of the day. He savors a lively debate as much as terrific cooking.
What do you do when you have an abundance of peppers? Look for creative ways to prepare them. And eat them.
I planted three varieties of pepper plants this year - sweet green and red and a couple of banana pepper plants.
These aren't too hot. They have a little heat - just the right amount. And there are a lot of them. Same for the other peppers.
I never made a stuffed pepper before so I figured a little experiment wouldn't hurt.
Peter Piper Stuffed Peppers
1/2 pound of Palermo Italian sausage
1/2 c Italian bread crumbs
1 package six cheese shredded Italian cheese mix
1 jar Newman's Own Sockarooni sauce
Pasta of your choice
Fry and crumble the sausage set aside to cool. Core and seed the peppers. Rinse and set aside. Mix the egg with about half of the bread crumbs and cheese. Add the crumbled sausage and stir. Add more cheese and perhaps some additional bread crumbs so it's stiff but moist. Stuff your peppers.
You can either pan-fry your stuffed peppers in olive oil or roast them in the oven at 375 degrees. I roast. Less mess.
Plate your pasta, ladle-on some heated Sockarooni sauce and top with cooked peppers. Grated Romano cheese for accent. Serve with your sweetie and a bold red wine.
Eat more peppers. They're good for you.