Simple but incredibly delicious, this dish goes very well with the highly herbed turkey.
This is turkey as it is served on Saint Martin’s Day, November 11, in Nereto. Carol Field advises: “Do not use a light hand with the rosemary or garlic.” I skipped the part about cutting the turkey in half and it didn’t seem to make any difference. I didn’t stuff the turkey with my usual cornbread-green chile mixture because I wanted it to be as traditional as possible. That said, I did add some spicy smoked paprika to add a little heat because I’m a capsaicin addict.
Serve these stuffed chiles as is or covered with green chile sauce and accompanied by pinto beans.
Sizzlin’ Sauces’ Mojo’s Tapenade blends Kalamata olives with sun dried tomatoes into a great spread that goes wonderfully with not just French bread but also burgers and dogs. If you want something sweeter, try the Razing Cane Garlic Relish. It’s sweet, sour, and has just a hint of habanero. Recently, Mark Masker snuck some of each into the Italian sausage sandwiches he was grilling up before a game for some friends and they loved it.
6 Italian sausage links
3 green bell peppers
6 bolillo rolls (cut open)
Sizzlin’ Sauces Mojo’s Tapenade and/or garlic spread
Heat your grill to medium high.
Gut the peppers, cut it them half, and place it and the sausages on the grate, close the lid, and turn the sausages in three to five minutes.
Close the lid and repeat the process until done.
You’ll want to turn the pepper halves once their color goes to a more olive green.
Once the peppers and sausage are done, remove them and slice the pepper halves into thirds.
Drizzle the cut open rolls with a little olive oil.
Spread either the tapenade or the garlic spread on each and place a sausage in the roll, then top it with gorgonzola cheese.
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