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9
12 Inch Grill
Sausage and Peppers
Serves: 4
Ingredients:
2 tbsp. oil 2 cups mushrooms, sliced
2 lbs. Italian sausage links 1 cup prepared gravy
1 cup onions, diced
1
/2 tsp. ground rosemary
2 cloves garlic, minced salt and black pepper
2 cups sliced green and red peppers to taste
Method:
1. Set temperature to 300°F. Add the oil to the skillet. Prick
sausage links with a fork. Place links in the hot oil and
brown until almost fully cooked. Set aside.
2. Add onions and garlic to the skillet and saute in the oil
that has accumulated from the sausage. Add peppers and
mushrooms and cook until softened. If desired, the
temperature can be raised to 350°F to shorten the
cooking time, then return to 300°F.
3. Cut sausage into 1” pieces and add them to the mixture,
along with the gravy.
4. Add the rosemary, and season with salt and pepper. Cover
with the lid. Cook for about 20 minutes to allow the
flavors to blend.
5. Serve with rice or pasta. Your favorite sausages or peppers
can be substituted.
Sauteed Tenderloin Tips with Mushrooms
and a Red Wine Sauce
Serves: 4
Ingredients:
1
1
/2 lbs. beef tenderloin tips
1
/2 cup red wine
2 tbsp. olive oil
1
/2 cup beef stock
2 tbsp. butter 2 tsp. fresh rosemary leaves
2 tbsp. shallots, fine dice 1 tbsp. parsley
1 clove garlic, minced salt and pepper to taste
2 cups mushrooms, sliced thin
Method:
1. Set the temperature to 375°F.
2. Heat oil in the skillet. Brown tenderloin tips, set aside.
3. Lower the temperature to 300°F. Remove any excess oil.
4 Add butter and melt. Add shallots and garlic. Saute until
softened. Some browning is desirable. Stir in the
mushrooms and saute until softened. Remove the
mushrooms with the spatula and reserve with the beef
tenderloin tips.
5. Add wine, beef stock, rosemary and parsley. Allow the
ingredients to come to a boil. At this point let the mixture
boil long enough for the alcohol to be cooked off. The
mixture should lose its watery look (about 5 minutes, the
heat setting may be raised for this process).
6. Return the beef and mushrooms to the skillet. Heat
through. Season with salt and pepper. Serve with rice or
noodles.