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Stuffed Cubanelle Peppers
Stuffed Cubanelle Peppers
Preheat oven to 350 degrees. Prepare the peppers: cut off tops, remove bulk of seeds and carefully remove the ribs with your fingers, taking care not to crack or break the pepper. In the bottom of each pepper, cut a small hole. This lets the meat juices escape and the sauce to enter. Prepare the meat filling: In a large bowl, combine the sausage, ground beef, egg, bread crumbs, minced onion and garlic. Sprinkle with salt and pepper to taste. Using a tablespoon, put meat filling into the peppers, pushing down gently with the spoon or tapping the pepper gently on the counter. Take care not to pack the meat too tightly. It needs room to expand so the filling will be tender. If you have meat filling left over after stuffing the peppers, form it into small meat balls. These can be tucked in around the peppers. Spray a baking dish with non-stick spray; one that is large enough to hold the peppers and the sauce. Pour enough sauce in the dish to cover the bottom. Lay the stuffed peppers on the sauce (and any meatballs). Pour the remaining sauce over all. Cover with foil and bake at 350 degrees for 1 hour and 1/2. The smell of these cooking is so wonderful it will make you hungry. In the last half hour of cooking time, boil water and cook pasta. Serve with the sauce spooned over the pasta with grated Parmesano-Reggiano cheese on top.
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Asian Pear Recipes
Asian Pear Recipes
Morimoto’s Asian Pear Salad
Cut the Asian pear into julienne strips. Place in cold water with the lemon juice and reserve. For the vinaigrette: In a saucepan, bring plum wine to a simmer and reduce to 1/4 cup. Combine with the vinegar, minced shallot, and the olive oil. Season to taste with the salt and white pepper. To plate, toss the julienned Asian pear with the mâche, chives, and enough vinaigrette to coat. Adjust seasoning. Place in the center of a plate, drizzle with remaining vinaigrette and sprinkle with toasted hazelnuts.
Asian Pear Maple Crisp
Crisp:
Preheat the oven to 350. Core and chop the Asian pears. Combine the chopped Asian pears, sugar, flour, cinnamon and pecans in a bowl and mix until everything is evenly distributed. Transfer the pears into a greased 9-inch round or an 8×8 casserole dish. Pour the water over the pears, which will keep more moisture in the dish. In the bowl, combine the ingredients for the crisp and mix very well, until all incorporated. Spread the crisp over the pears, evenly. Bake for 40-45 minutes.
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Grilled Pizza with Pear, Prosciutto, Cheese and Caramelized Leeks and Onions
Grilled Pizza with Pear, Prosciutto, Cheese and Caramelized Leeks and Onions
For crust: Divide pizza dough into 4 pieces (or 16 pieces for appetizers). Roll or stretch out thinly. Do not worry if crusts are uneven in shape. Brush both sides with extra oil. Grill crusts for 1 minute per side. Place grilled crusts in a single layer on baking sheets or pizza stone scattered with cornmeal.
For toppings: To caramelize onions, heat the olive oil in a large frying pan over medium-low heat. Add the onions and cook, stirring frequently, for about 25 minutes, or until onions are soft and golden brown. Add the sugar and cook for 5 minutes longer.
Preheat oven to 450 F (225 C). Place the pizza crusts on a baking sheet and top with the onion, mozzarella pears, and then prosciutto. Sprinkle with the Parmesan. Bake for about 10 minutes or until cheese is melted and crust is golden brown. Sprinkle with rosemary and fresh arugula. Let cool slightly. Cut into wedges.
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