12 Inch Grill
Sausage and Peppers
Serves: 4 |
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Ingredients: |
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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.
9
Sauteed Tenderloin Tips with Mushrooms and a Red Wine Sauce
Serves: 4
Ingredients: |
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11/2 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 |
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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.
4Add 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.