Brenda's Recipes

Fresh basil & Marsala wine bring a sweet complexity to this classic Italian dish

Ingredients

• 1/4 cup extra-virgin olive oil
• 1.5 pound  Italian sausage
• 2 red bell peppers, sliced
• 2 yellow onions, sliced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 cup chopped fresh basil leaves
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup sweet Marsala wine
• 1 15oz can diced tomatoes
• 1/4 teaspoon red pepper flakes
• 4 to 6 fresh Italian sandwich rolls or 1 1bs tube pasta (ziti, penne, rigiatoni, etc)
• 1/3 cup of cooking liquid from pasta (only if serving over pasta)
• Shaved Parmigiano-Reggiano (for pasta serving)

Directions

1. Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and set aside.
2. Add the peppers, onions, salt, and pepper and cook until onions are translucent, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
3. Add the tomato paste and stir. Add the Marsala wine, tomatoes, and red pepper flakes. Stir to combine and bring to a simmer.
4. Diagonally slice the sausages, about an inch thick. Add to the pan and stir to combine. Cook until the sauce has thickened, about 25 minutes.

Serve as sandwich in Italian hoagie roll:

1. 1. Slice the roll crosswise and toast in oven at 350 degrees for 5 minute
2. 2. Spoon a tablespoon or two of sauce on the inside bread and then add the sausage, pepper, and onion mixture.

Serve over pasta:

1. 1. Bring water to a boil over medium high heat. Add 2 tablespoon of olive oil and a teaspoon of kosher salt.
2. 2. Add pasta and cook to al dente, the time will vary depending on the type of pasta used.
3. 3. Reserve about a 1/3 cup of cooking liquid before draining pasta.
4. 4. Return pasta to large pot with cooking liquid and sausage pepper and onion mixture.
5. 5. Serve in bowl with shaved Parmigiano-Reggiano cheese on top.

NY STRIP STEAKS BRUSHED WITH A TANGY GARLIC BUTTER SAUCE

Ingredients:

1 head of garlic

1 tbsp. quality olive oil

4 tbsp. butter, softened

1 tsp. fresh chopped parsley, dry will also do.

1 tsp. Worcestershire Sauce

1 tsp. Dijon Mustard

½ tsp. Grill seasoning (coriander)

1 ½ tsp. Cracked Black Pepper

1 ½ tsp. Kosher Salt

2- 12 to 16 oz NY Strip Steaks

Cast Iron Grill Pan

1. Preheat oven to 400 degrees
2. Remove the loose outer skin of garlic. Cut less than ¼ off the top to expose cloves inside. Place in muffin pan and drizzle olive oil over the top. Using a muffin pan will keep the garlic saturated in the olive oil and really enhance the flavor of the roasted garlic. Place in oven to roasted for about 20 minutes, or until cloves are soft and lightly browned.
3. In a small bowl combine butter, parsley, Worcestershire sauce, Dijon mustard, and grill seasoning.
4. 4. While garlic is still roasting heat cast iron grill pan on med-high. I like to use a grill pan so the steaks can have those beautiful and ever-so appealing grill marks. Aesthetically, it makes a huge difference for a steak.
5. 5. Rub steaks with salt and pepper. On ONE side of the steak rub olive oil and place that side down into the grill pan. By seasoning first and oiling second you are protecting your seasoning from falling off the steak and burning in the pan
6. 6. Turn heat down to medium and grill for about 6-8 minutes on each side, for a medium rare. Increase cook time by an extra 2 minute increments on each side to change temperature to a more thoroughly cooked steak. Only turn steaks over once for each side, so your grill marks are neat and predominant.
7. When garlic is ready remove cloves into the softened butter mixture and mash together.
8. Let steaks sit for about 5 minutes before brushing with about 2tbsp. butter each. Serve alongside Roasted Herb Red Potatoes.

*** There will be left over garlic butter. This can be a great go-to seasoning for grilled vegetables also. Refrigerate and use within two weeks. Or Freeze and use within three months.

Roasted Herb Red Potatoes

Ingredients:

6 medium size Red Potatoes

2 tbsp. quality olive oil

1 tsp. Kosher Salt

¾ tsp. Cracked Black Pepper

½ tsp. Paprika

½ tsp. Garlic Powder

¾ Rosemary

1. Preheat oven to 425 degrees.
2. Wash potatoes thoroughly and pat dry with towel. Quarter into wedges and place in shallow baking dish.
3. Pour olive oil over potatoes and add seasoning. Mix together so all potatoes are covered.
4. Bake in oven for about 25-30 minutes, until a crispy golden brown.