Italian Sausage Sandwiches with a Greek Twist

Italian Sausage Sandwiches with a Greek Twist

Dave DeWitt Recipes Leave a Comment

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.

Ingredients

6 Italian sausage links
3 green bell peppers
6 bolillo rolls (cut open)
Sizzlin’ Sauces Mojo’s Tapenade and/or garlic spread
Gorgonzola cheese
Olive oil

Instructions

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.

Heat Scale Updated

Fiery Foods Manager Capsaicin Leave a Comment

by Dave DeWitt In 1989, with the help of Dr. Ben Villalon of the Texas A&M Agricultural Experiment Station and Dr. Paul W. Bosland of New Mexico State University’s Department of Plant and Environmental Science, I compiled and published the first chile heat scale in Chile Pepper magazine. The heat scale proved to be enormously popular and was reprinted (sometimes …

Machaca Sierra Madre

Dave DeWitt Leave a Comment

The word “machaca” derives from the verb machacar, to pound or crush, and that description of this meat dish is apt. The shredded meat is often used as a filling for burritos or chimichangas and is sometimes dried.

Ingredients

  • 3 pound arm roast

  • 10 to 15 Chiltepins, crushed

  • 1 and 1/2 cups chopped green New Mexican chile, roasted, peeled, stems removed

  • 1 cup tomatoes, peeled and chopped

  • 1/2 cup onions, chopped

  • 2 cloves garlic, minced

Instructions

Put the roast in a large pan and cover it with water. Bring to a boil, reduce heat, cover, and simmer until tender and until the meat starts to fall apart, about 3 or 4 hours. Check it periodically to make sure it doesn&rquo;t burn, adding more water if necessary.

Remove the roast from the pan and remove the fat. Remove the broth from the pan, chill, and remove the fat. Shred the roast with a fork.

Return the shredded meat and the defatted broth to the pan, add the remaining ingredients, and simmer until the meat has absorbed all the broth.

Serving Suggestions: Serve the meat wrapped in a flour tortilla along with shredded lettuce, chopped tomatoes, grated cheese, and sour cream, which would reduce the heat scale.

 

Marinated Rajas

Dave DeWitt Leave a Comment

Rajas, or strips of green chile, are commonly cooked with other vegetables. But New Mexican chile has such a great flavor that the rajas can stand alone. Serve these tasty appetizers with toothpicks. Note: This recipe requires advance preparation.

Ingredients

  • 5 green New Mexican chiles, roasted, peeled, seeds and stems removed, cut into strips

  • 1/4 cup olive oil

  • 1/4 cup red wine vinegar

  • 1 clove garlic, chopped fine

Instructions

Combine all ingredients in a bowl, cover, and marinate in the refrigerator overnight.

adobo pork

Adobo Pork

Mark Masker General, Recipes Leave a Comment

This recipe is an adaptation of a recipe originally printed in the Officers’ Wives Club Cookbook from Clark AFB in the Philippines. If desired, boneless chicken breasts could also be added (or substituted) into the recipe. (This recipe requires advance preparation.)