Peppers

IT is now August which makes it pepper season.  We have really been enjoying the Shishito Peppers.  We are amazed at the output.  We get 1-2 good sized batches a week.  These are the perfect appetizer.

Grilled Shishitos

Pick the Shishitos -  sprinkle with olive oil and salt.  Grill on a grill pan in a hot grill for about 3-5 minutes until they are just starting to brown.  Eat with a sauce of mayo and Sriracha.

The sweet pepper plant this year is producing more peppers than we know what to do with.  I decided to stuff them to recreate a dish we had in Upstate NY last summer.

NY style grilled and stuffed peppers.

8 oz links of Italian Sausage

4 oz of cream cheese

Brown Sausage  until cooked -  cool slightly

Mix cream cheese and sausage.  Remove tops of peppers and remove membranes and seeds.  Stuff peppers with mixture.  Bale or grill at 375 about 15-20 minutes until peppers are soft and starting to brown.

Summer Eggs

 

Summer Eggs

Ok the tomatoes and pepper and onions are in so one of my favorite weekend breakfasts are what I call Summer Eggs.  Basically go out to the garden and pick what I have.  Chop it up saute in some olive oil.  Scramble some eggs with a little milk or half and half.  Add some cheese ( I like feta or cheddar).  Cook until set.  I added some squash blossoms to this because I had some and I also added a Mexican herb called popalova to the top which gives the dish a very unique flavor.