Post by JJ Judkins on Sept 14, 2008 10:59:19 GMT -6
Chicken Sausage, Pepper and Onion Subs Recipe courtesy
Rachael Ray
See this recipe on air Monday Jan. 07 at 2:30 PM
ET/PT.
Show: 30 Minute Meals
Episode: Italian Times Two
4 cooked chicken sausages, available at your meat
counter -- get a Mediterranean flavor, such as pepper
and onion or sundried tomato and basil
3 tablespoons extra-virgin olive oil, divided
1/3 cup chicken stock or dry white wine, a generous
douse
1 cubanelle pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 large onion, thinly sliced
3 cloves garlic, chopped
Salt and pepper
1 cup giardiniera (Italian pickled vegetable salad:
hot peppers, cauliflower, carrots and celery mix
available in jars on Italian food aisle or in bulk
bins near olives)
Handful Italian flat-leaf parsley leaves
1/2 cup fresh basil (10 leaves)
1/2 a lemon, zested (2 teaspoons)
4 crusty sub rolls, split
Prick sausages with a fork. Place chicken sausages in
a large skillet and add 1 inch of water. Add 1
tablespoon extra-virgin olive oil to the skillet, 1
turn of the pan. Bring water to a boil, then reduce
heat a little. Allow all the liquid to cook away, then
brown and crisp the casings, 5 to 6 minutes. Deglaze
the pan with stock or wine and cook it off, 1 minute.
Remove sausages to a platter.
While sausage cooks, slice the peppers and onions and
prepare the garlic. Once the chicken sausage comes out
of the pan, add 2 tablespoons extra-virgin olive oil,
2 turns of the pan. Add veggies and garlic, season
with salt and pepper and cook 10 minutes.
Place the giardiniera, parsley, basil and lemon zest
in the food processor and grind into a relish.
Slice sausages on an angle. Fill each roll with a
little relish, then peppers and onions then the sliced
sausages.
Rachael Ray
See this recipe on air Monday Jan. 07 at 2:30 PM
ET/PT.
Show: 30 Minute Meals
Episode: Italian Times Two
4 cooked chicken sausages, available at your meat
counter -- get a Mediterranean flavor, such as pepper
and onion or sundried tomato and basil
3 tablespoons extra-virgin olive oil, divided
1/3 cup chicken stock or dry white wine, a generous
douse
1 cubanelle pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 large onion, thinly sliced
3 cloves garlic, chopped
Salt and pepper
1 cup giardiniera (Italian pickled vegetable salad:
hot peppers, cauliflower, carrots and celery mix
available in jars on Italian food aisle or in bulk
bins near olives)
Handful Italian flat-leaf parsley leaves
1/2 cup fresh basil (10 leaves)
1/2 a lemon, zested (2 teaspoons)
4 crusty sub rolls, split
Prick sausages with a fork. Place chicken sausages in
a large skillet and add 1 inch of water. Add 1
tablespoon extra-virgin olive oil to the skillet, 1
turn of the pan. Bring water to a boil, then reduce
heat a little. Allow all the liquid to cook away, then
brown and crisp the casings, 5 to 6 minutes. Deglaze
the pan with stock or wine and cook it off, 1 minute.
Remove sausages to a platter.
While sausage cooks, slice the peppers and onions and
prepare the garlic. Once the chicken sausage comes out
of the pan, add 2 tablespoons extra-virgin olive oil,
2 turns of the pan. Add veggies and garlic, season
with salt and pepper and cook 10 minutes.
Place the giardiniera, parsley, basil and lemon zest
in the food processor and grind into a relish.
Slice sausages on an angle. Fill each roll with a
little relish, then peppers and onions then the sliced
sausages.