Recipe Repository

This is a fairly standard stuffed pepper recipe, but I wanted to write it down with the proportions I used, since I just made this off the top of my head. This goes well with fresh guacamole and a little salad on the side. Serves 2-4.

Ingredients:
2 Poblano peppers (substitute bell peppers if you can’t find Poblanos or prefer a dish without any “heat”)
2/3 cup ground pork sausage*
1 cup cooked rice
3 scallions, white and half of green parts chopped
1 jalapeño pepper, minced (optional)
1 small tomato, chopped
2 cloves garlic, minced or crushed
1 Tbsp. chili powder
1 pinch cinnamon

Instructions:
Break up the sausage into small pieces and place into a non-stick frying pan. Cook over medium-high heat until the meat is browned. Add the chopped vegetables and spices, and cook for 2-3 minutes more. Turn off the heat and add the cooked rice, mixing well to combine. The filling can be stored in the refrigerator for a day or two if you want to make this ahead of time.

Pre-heat oven to 350 degrees F.

Wash the Poblano peppers and slice each in half from top to bottom. Carefully cut out the stem and pinch out the white ribs inside. Roll up four pieces of aluminum foil and form into rings. Place rings in a 9-inch square baking dish (or larger). Divide the filling into four equal portions and fill each pepper half. Place each filled pepper on one of the rings in the baking dish (this keeps them from tipping over during baking). Pour a little water in the bottom of the baking dish and cover the entire dish with aluminum foil. Bake for 30 - 40 minutes, until the peppers are slightly tender and the filling is heated through.

*I used free-range, Certified Naturally Grown pork purchased directly from Walter Jeffries and his family at Sugar Mountain Farm. If you are using a pre-cooked sausage, cook the vegetables in a little olive oil first, then add the sausage and the rice together with the heat turned off. Vegetarians can substitute their favorite faux-meat product for the pork sausage.

The Kunde Estate Winery & Vineyards of Kenwood, California have hit the nose on the head with this muscular, spicy zin. Clearly stated pepper notes are accented by a hint of tannins in the finish. This Zin would be strong enough to hold its own when paired with chili, spicy barbecued ribs, or a roast leg of lamb. Recommended for those who appreciate a hearty Zinfandel.

This alliterative recipe is a quick, easy summertime favorite. Serves 4 as a main dish or 8 as a side dish.

Ingredients:
1 lb dried pasta, any shape
2 cups fresh English peas, shelled and blanched
1/3 cup fresh basil pesto (adjust to taste)
1 small in-season tomato or a small handful of cherry or grape tomatoes, chopped (optional - omit if fresh tomatoes are not available)
grated Parmesan cheese

Instructions:
In a large pot cook pasta according to package directions until al dente. Do not overcook! While pasta is cooking, in a small bowl combine pesto with two tablespoons of boiling water to thin the sauce out just a bit.

When pasta is done, drain thoroughly (do NOT rinse) and replace in cooking pot. Add pesto, peas, and chopped tomatoes, and toss well so that all of the noodles are completely coated with pesto. Serve with a sprinkle of fresh grated Parmesan on top.

The wine makers at Viña Ventisquero in Rancagua, Chile have cultivated a bold yet balanced Cabernet Sauvignon with a claim to fame: their grape vines are grown on the original European root stock, not grafted onto generic root stock, a practice used in most other parts of the world due to the susceptibility of grapevines to the phylloxera disease. According to Viña Ventisquero’s marketing team, this biological difference is the secret ingredient that accounts for Root: 1’s fruity, rich flavors and aromas.

As a gardener myself, the biological difference is interesting, but ultimately it is the taste of the wine that has inspired me to make this purchase again and again. Root: 1 is indeed bold in flavor, but without being overpowering, harsh, or cloying. The grape, currant, and cherry flavors are nicely balanced against a background of sweetness and a hint of dry finish. The texture of this wine is almost port-like, though the sugars feel natural on the tongue, not contrived. This is a slurpable wine, and one that any red-wine lover will appreciate. At about $11/bottle on average, it is also an amazing deal. Highly recommended.

*This post marks a new era in the Recipe Repository: in addition to posting our own original food recipes and adaptations, Rick and I will be adding reviews of our favorite beverages, from wines, beers, and coffees, to our favorite cocktail concoctions.