A Tale Of Two Patty Pans

 

…and a tomato and some garlic.veggies

This is not the first time I have written about Patty Pans and in fact I seem to have a habit of buying them in pairs. I guess 1 just doesn’t seem like enough and more than 2 seems like too many.

Just a simple grill job for these little beauties, along with some fresh onions, kebobs and Feta-tomato rice salad. All they needed was a light marinade of olive oil, vinegar, garlic, salt, pepper and a few chili flakes. Summer simplicity on a plate!

 

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Retirement Day

or as some might call it … Superbowl Sunday.

I call it Retirement Day because I am hoping a certain quarterback has enough sense to make this his last game. As a Patriots fan I think it’s better to get this guy his last ring and get him outta here.  So that is why today I root for the arch-enemy and not the new young talented star who probably actually deserves the win.

No matter what you call the day, it definitely involves food!

I suggest some nontraditional game day food of stuffed peppers. Filled with spicy Chorizo sausage, rice and tomato sauce – they are big on flavor and easy to make.

(Notice my subtle nod to team colors today.)

The Recipe

2 links ( about 1- 1 1/2 cups) chorizo sausage diced small (I use a fully cooked, locally made version, but you can use your favorite brand)

1 small (about 3/4 cup) sweet onion fine diced

2 large sweet bell peppers – your choice of colors, tops cut off and diced, seed/ribs removed

2 cups +/- cooked rice

8oz can of tomato sauce (I like the “Spanish style”)

(2) 1/4 cup hot water (separate)

1 tsp sugar (or sweetener of choice)

shredded or grated Parmesan cheese to top each pepper ( a couple of tablespoons apiece)

Salt and Pepper to taste

spray a baking dish with cooking spray, add 1 of the 1/4 cups of hot water. Place the peppers in the dish either on their side split in half (as I did in photo) or upright on their ends. Cover tightly with foil and bake 20 mins in preheated 350 degree oven. While those are cooking, saute the chorizo, onion, pepper tops, salt and pepper in a medium hot saute pan till the sausage starts to get a little crispy, the onions are browning and soft. The pan probably won’t need any oil to start as the sausage is quite fatty – but if you feel like it needs it start with a tablespoon of oil or so in the saute.  Turn the heat down and add the rice and the 2nd 1/4 cup of hot water to help re-moisten the cooked rice and de-glaze the pan. Once all combined and the water is incorporated. Add the tomato sauce and sugar and turn off heat. Mix thoroughly and taste for seasoning adjustment. Pull the peppers out of the oven, drain off excess water – they should be a little soft but holding their shape. Fill each of the peppers with plenty of filling, top with some cheese and return to oven uncovered for another 20 mins at 350 degrees.