Cast Iron Sausage and Peppers
Sausage and Peppers is an Italian dish that has become more or less ubiquitous in modern American cooking. Everyone has their own version and just about every one...
Sausage and Peppers is an Italian dish that has become more or less ubiquitous in modern American cooking. Everyone has their own version and just about every one of those versions is delicious in its own regard. The recipe you are reading today has been made many hundreds of times and has fed many thousands of people. It is simple, reasonably fast, and is guaranteed to make your guests happy.
- 1½ lb mild Italian sausage links
- 1 white onion, chopped
- 5 cloves garlic, chopped
- 1 bunch fresh basil, chopped
- 1 bunch flat leaf parsley, chopped
- 6 multi-colored bell peppers, chopped
- 1 14½ oz can diced tomatoes
- 1 29 oz can tomato sauce
- Kosher salt
- Fresh ground black pepper
- ½ tsp granulated garlic
- Red pepper flakes to taste
- ½ tsp Italian seasoning
- 3 tbsp olive oil
First, preheat your Stargazer cast iron skillet over low heat for 5 minutes. After the skillet is sufficiently preheated, add in the oil – then, turn it up to medium heat.
Carefully place the sausages in the pan. Allow them to cook on all sides until they become dark and golden-brown in color and cooked to 165F internally. This should take about 10 minutes. You can use a meat thermometer to check the internal temperature. Remove from the skillet and allow to rest. Do not cut them right away – the juice will escape. Never allow the juice to escape. The juice is in a sausagey juice prison - where it belongs.
Next, pour your bell peppers into the skillet and cook for 2 minutes. The reason you add the peppers before the rest of the ingredients is because it takes longer for peppers to soften than it does for the other ingredients. After the peppers are softened, add in the onion, garlic, and seasonings. Cook for 10 minutes.
Once the peppers, onions, and garlic are softened – add in your tomato sauce and diced tomatoes. Stir the contents of the skillet and allow to simmer for 10 minutes. During this time, the peppers will continue to cook – but, more importantly, the tomatoes will start to develop flavor along with the other ingredients. This is a good opportunity to cut up the sausages.
The sausages should be mostly cooled at this point. Cut each link into ½” thick rounds. You can go bigger or smaller than this – or even cut the sausage down the middle and cut it up very small. It’s your sausage, pal – don’t let anyone tell you otherwise.
The final step – add in the cut sausages and stir. This is now the time to add in the fresh basil and parsley (adding them at the end helps to maintain their flavor and texture). Remove the skillet from the heat and go to town. You can serve this over pasta, on a roll, or serve it solo for an almost carbless meal.
Shrimp and Cherry Tomato Fra Diavolo
Today we are excited to be featuring an Italian inspired recipe by our friend, Stacy Adimando, from her new cookbook PIATTI. They say fra diavolo sauce may be an...
Today we are excited to be featuring an Italian inspired recipe by our friend, Stacy Adimando, from her new cookbook PIATTI.
They say fra diavolo sauce may be an Italian-American invention, and that it migrated backward to Italy. Typically you’ll see a version of this spicy red sauce—often made with garlic, oregano, and sometimes a little booze—on the pasta section of menus, where it’s usually served with linguini or spaghetti and a mix of shellfish such as lobster, shrimp, clams, or mussels. This is my antipasto version, made deliberately less saucy, without pasta, and with fresh (not just canned) summer tomatoes and corn. I like mine extra spicy, with near double this amount of crushed chili flakes added. That’s what chilled wine is for.
- 18 extra-large shrimp, shelled and deveined, tails on if desired
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp extra-virgin olive oil
- 1 bacon slice or pancetta slice [1 to 2 oz, or 30 to 55 g], finely chopped
- ½ medium yellow onion [3 oz, or 100 g], finely chopped (½ cup plus 2 Tbsp)
- 4 garlic cloves, minced
- 1 cup [240 ml] dry white wine
- 1 cup [242 g] canned crushed tomatoes and their juices
- 1 cup [about 6 oz, or 170 g] quartered fresh yellow or red cherry tomatoes
- 1 tsp finely chopped fresh basil leaves, plus more for serving
- ¼ tsp chili flakes, plus more as desired
- ½ cup [70 g] fresh corn kernels
- Crusty bread, for serving
First, always be sure to preheat your Stargazer cast iron skillet over low heat for 5 minutes before turning up the heat. This is good practice with any cookware, since extreme temperature changes can warp metal.
Season the shrimp lightly with salt and pepper. In a medium skillet over medium-high heat, heat the olive oil. Once hot, add the shrimp. Cook, turning as needed, until lightly seared and just cooked through, 3 to 5 minutes total. Transfer to a plate and reserve.
Add the bacon to the hot pan. Cook, stirring, until crispy, about 3 minutes. Add the onion and season lightly with salt. Cook, stirring occasionally, until softened, 2 minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Add the wine and cook until reduced by about half, about 4 minutes. Add the crushed tomatoes and cherry tomatoes, the basil, chili flakes, and a pinch each of salt and pepper. Bring to a low simmer. Lower the heat to maintain a low simmer and cook, stirring occasionally, until a thick sauce forms and the cherry tomatoes begin to soften, about 12 minutes. Stir in the corn and cook for 30 seconds. Add the shrimp back to the pan and stir to coat with the sauce.
Transfer to a serving dish and garnish with more basil and more chili.
About the Author
Stacy is a James Beard Award-winning cookbook author and former Executive Editor of SAVEUR magazine. In her new book, she draws from her Italian heritage and her love of Italy's traditional abundant antipasti spreads to create over 90 recipes for easy, generous plates and platters meant for grazing and sharing. You can learn more about the book HERE.
This recipe has been reprinted from PIATTI by Stacy Adimando with permission by Chronicle Books, 2019.
Chicken Piccata is one of those meals that people typically only eat when they go out to a restaurant. It might be because homemade lemon butter sauce seems...
Chicken Piccata is one of those meals that people typically only eat when they go out to a restaurant. It might be because homemade lemon butter sauce seems like a daunting task - or maybe it’s because “piccata” sounds fancier than it really is (it means to serve something with lemon, butter, and spices). Either way, this recipe will make it easy for even a novice cook to create the perfect chicken piccata; and even more importantly, it will demonstrate the basics of making a pan sauce.
- 3-4 lb boneless skinless chicken breast, butterflied and pounded thin
- 8 lemons, 6 juiced and 2 sliced
- 2 c flour
- 2-3 sprigs fresh thyme
- 1 bunch flat leaf parsley, chopped fine
- 1 c white wine
- ¼ lb + 2 tbsp butter
- Olive oil
- Kosher salt
- Black pepper, freshly ground
- 5 cloves garlic, minced
- 1 medium red onion, sliced thin (any onion will work)
- 2 tbsp capers
First, preheat your Stargazer cast iron skillet over low heat for 5 minutes. After the skillet is sufficiently preheated, add three tablespoons of oil combined with two tablespoons of butter - then, turn the heat up to medium. Adding oil and butter together allow you to enjoy the flavor of butter with the high smoke point of oil.
Next, begin coating your chicken filets in flour (the technical term for this is “dredging”). You will need to pour the flour out onto a baking sheet, a large bowl, or anything with high sides and a large enough area to fit the chicken pieces. Season the flour with a liberal amount of salt and pepper and mix it up. Take the chicken pieces, one at a time, and dredge them in the flour. After each piece is coated, knock off the excess flour and set the chicken aside (if you can, try not to stack them - they might stick together). The time of pan searing is upon us.
Place your floured chickens in the skillet. The number of pieces you can fit will depend on how wide they are. If you can’t fit them all at once, cooking in batches is perfectly fine. You just might need to add a bit more oil in-between batches. The chicken should take around 3 minutes per side and you are looking for a golden-brown color.
Sauce time! This is where you set yourself apart from the rest of the amatuer piccata-makers out there. Your skillet should have little brown bits left behind from the chicken; this is a good thing - do not wipe it out. Add a bit more oil and then add in ¾ of the sliced lemons. Stir them around a bit and allow them to become fragrant - around a minute or two. Then, add in your garlic and onion. Season with a pinch of salt and pepper and cook until soft - 4 to 5 minutes. Next, add in your lemon juice, white wine, and thyme sprigs (throw the whole sprig in there - you’re going to remove it later). This is the part that really builds the flavor of your sauce. You will need to reduce the total liquid in the skillet by around 75% - it should have the consistency of thin syrup. This should take around 10 minutes or so.
Once the sauce is reduced, turn off the heat, remove the thyme sprig (or leave it in - it won’t hurt anything and gives sort of a rustic look) and let it rest for a minute or two. The flavor is all there, but the sauce is so thick that there won’t be enough to coat the chicken. This is where the butter comes in. Put ¼ lb butter into the skillet and gently stir it until it blends completely into the sauce. You should be seeing a dark, rich color with a silky texture. Now add in ¾ of parsley and all of the capers - mix them up to allow their distinct flavors to blend with the sauce.
That’s it - all the hard work is over! Place the cooked chickens back into the skillet and mix them up with the sauce. Use the remaining lemon wheels and parsley for garnishes. Or, if you don’t like garnishes, you can throw them at your guests in a playful and confusing manner.
Roasted Red Bliss Potatoes
All great chefs and experienced home cooks have a couple of go-to side dishes that work with just about everything - this is one of our favorites. Roasted...
All great chefs and experienced home cooks have a couple of go-to side dishes that work with just about everything - this is one of our favorites. Roasted red bliss potatoes are extremely easy to prepare and they produce a hearty, rustic side that compliments countless dishes. Feel free to make this recipe your own by adding different herbs or using different potato types. The world of roasted potatoes is wild and free.
- 2 lbs red bliss potatoes, halved or quartered into 1” by 1” pieces
- 5 cloves garlic, minced
- 2-3 sprigs rosemary, stripped and chopped fine
- Olive oil
- Kosher salt
- Black pepper
First, preheat your Stargazer cast iron skillet over low heat for 5 minutes. After the skillet is sufficiently preheated, add in a few tablespoons of olive oil and turn the heat to medium-high.
In a bowl, toss you potatoes with a tablespoon of olive oil, salt, pepper, and rosemary - make sure the potatoes are completely coated and the seasonings are evenly distributed. Keep the garlic on the side for now.
When your skillet is sufficiently hot, pour in the potatoes. With a pair of tongs, try to turn each potato so that the cut side is facing down. This isn’t 100% necessary, but it will ensure that you get really nice, brown potatoes. Cook with the cut side down for 5 minutes - then, give them a stir and cook for another 5 minutes. After the potatoes have been cooking for 10 minutes or so, give them one more stir and add in the garlic with them. Cook for 5 more minutes or until you can easily pass a fork through a potato.
Peach Dutch Baby
The Ingredients 3 tablespoons butter 3 eggs 3/4 cup all-purpose flour 3/4 cup milk, warm 1 tablespoon sugar 2 teaspoons pure vanilla extract Pinch of salt Confectioners’ sugar,...
- 3 tablespoons butter
- 3 eggs
- 3/4 cup all-purpose flour
- 3/4 cup milk, warm
- 1 tablespoon sugar
- 2 teaspoons pure vanilla extract
- Pinch of salt
- Confectioners’ sugar, for dusting
- 1 peach, sliced
- Sliced almonds (for topping)
- Powdered sugar (for topping)
- Preheat your oven to 400°F.
- Put the butter in the skillet, and place in the oven for a few minutes or until butter is completely melted.
- Blend the eggs, flour, milk, sugar, vanilla, and salt in a stand mixer or blender.
- Remove the skillet from the oven and allow the butter to coat the entire bottom and sides of the skillet. Pour any remaining butter into the batter and mix again.
- Pour the batter into the hot skillet, and place about half of the peach slices in the batter (save the rest for topping). Bake for 20-25 minutes or until puffed and golden brown.
- Arrange the remaining peach slices on top, and add additional toppings like sliced almonds and powdered sugar if desired.
The Ingredients Filling: 3 cups fresh raspberries 3 cups rhubarb, chopped Zest and juice from ½ lemon ⅓ cup sugar 1 tablespoon cornstarch Topping: ½ cup flour ½...
- 3 cups fresh raspberries
- 3 cups rhubarb, chopped
- Zest and juice from ½ lemon
- ⅓ cup sugar
- 1 tablespoon cornstarch
- ½ cup flour
- ½ cup old-fashioned oats
- ¼ cup light brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into cubes
- Vanilla ice cream, optional, for serving
- Preheat your oven to 375°F.
- Make the filling. In a large bowl, add raspberries, rhubarb, lemon zest and juice, sugar, and cornstarch. Toss to combine. Spread evenly into bottom of your Stargazer Cast Iron skillet.
- Make the topping. In another bowl, combine flour, oats, light brown sugar, cinnamon, and salt. Add butter and using your fingers, mix until you have large crumbles.
- Scatter the topping evenly over fruit, covering it completely.
- Bake for 30-35 minutes, until fruit juices are bubbling around outside edges. Place under the broiler for 1-2 minutes to brown top. Allow to cool before serving.