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Historically, there have been a lot of dick jokes on Crass Cuisine...... AND HERE'S ANOTHER ONE!

I love the dish sausage and peppers for two equally compelling reasons:

First, being neither Italian or American, I am naturally very interested in Italian American cuisine. I love Italian food and I love American food, but the classics that are created by Italian immigrants making a new life and new foods in America will always have a special place in my heart. These are comfort classics that warm you up from the inside out. Which is especially good if you happen to live in Vancouver right now, enjoying our daily 6 inches of rain and skies that look like 8pm at 10am.

Second, handling a sausage has always, ALWAYS had the same effect on me: I immediately pretend it's a dick. I do this in precisely two situations: When handling sausages and when pumping my own gas. Since I don't have a car and haven't for years handling sausage is pretty much my only chance to exercise my latent penis envy. I guess that's not really a dick joke, it's more a dick-related story. Plus I think it comes up so much because I love the word. Dick. DICK DICK DICK.

This particular dish is an Italian-American staple that can be served for almost every meal:

Sausage and Peppers

serves 4-6

1 large or the equivalent of about 1lb of sweet or spicy Italian sausage
6 tbsp extra virgin olive oil
2 medium yellow onions, thinly sliced
1 red bell pepper, stemmed, seeded and sliced into strips
1 green bell pepper, stemmed, seeded and sliced into strips
1/2 tsp crushed red chile flakes
4 cloves garlic, finely chopped
1 cup chicken stock
1/2 tsp dried oregano
sea salt and freshly ground black pepper, to taste
2 tbsp finely chopped fresh parsley

Bring sausages, 3 tbsp oil and 1/3 cup water to boil in a skillet over medium-high heat; cover and simmer until sausages are half-cooked, about 8 minutes. Uncover and cook, turning until sausages are browned all over, about 5 minutes. Transfer to a cutting board and cut into 1 inch pieces. Set aside. Return skillet to heat along with remaining oil. Add onions and bell peppers; cook until soft, about 6 minutes. Add chile flakes and garlic, cook until fragrant, about 2 minutes. Return sausages to skillet along with stock, oregano and salt and pepper, boil. Cover and cook until sausages are cooked through, about 10 minutes; uncover and cook until sauce is slightly reduced, about 4 minutes. Sprinkle with parsley and serve.



Oh fuck yeah. And you know what else? This dish tastes even better the next day. Get some. Sausage and dick, preferably.

Jessica

http://www.crasscuisine.com/

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 Chinese Chef of the Year Competition's award winning dish for 2011 - Sauteed Geoduck with Egg White by Executive Chef Tony Luk from Jade Seafood Restaurant


2011 Critics' Choice Award Winning Dish "Durian Pastry" by Dim Sum Head Chef Jian Ming Lai, Rainflower Seafood












Chinese Chef of the Year Competition's award winning dish for 2011 - Sauteed Geoduck with Egg White by Executive Chef Tony Luk from Jade Seafood Restaurant


Fried geoduck fritters




Photo Credits to Maurice Li 
MauriceLi.com