The Wonderful World of Tofu

December 27, 2007

A Simple Stir-Fry of Seasoned Firm Pressed Tofu with Ground Chicken and Chopped Vegetables.

When one thinks of Vegetarian and Vegan cuisine, most carnivores immediately snicker and think of Tofu — those big tasteless blocks of soy protein. And knowing that I probably would now be eating a lot more of this stuff than I used to, I started researching what I could do to make this highly malleable and versatile ingredient into something tasty.

Tofu comes in a number of different forms — in its most unprocessed state, they are simply blocks of bean curd, which come in different firmness levels. Personally, I prefer to buy firm or extra firm tofu, because it can handle much more man-handling when cooking so it doesn’t completely fall apart. I also like to buy firm-pressed tofu that has been seasoned (usually with a Chinese five spice blend or smoked, giving it a flavor similar to ham) which I typically buy from Asian groceries. This is particularly useful in stir-fries where you want sort of a meaty texture to complement vegetables or small amounts of meat to be used as flavoring. A third form, and less known to Westerners, is dried bean curd skin. In Japanese cuisine this is known as Yuba. In its most unprocessed form, it comes as dried “sheets” which in turn can then be reconstituted to use as wrappers or even cut up as “noodles”.

Want to enter the wonderful world of Tofu? Click on the “Read the rest of this entry” link below for more.

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Pomegranate: The Festive Fruit

December 22, 2007

It’s that won-derful time of the year — the time where everything is jingly and bright and lit up. Okay, maybe I don’t have Christmas decorations in my house due to my cultural background, but I still love the red and green ornamentation of the holiday season. And I like it even better in my food.

Pomegranate, a fruit extremely high in vitamin C, vitamin B, and high in antioxidants, is also great for sprucing up all sorts of meals, and not just salads. It’s also very decorative and adds a great acidic “punch” to dishes that are heavily protein and vegetable oriented — the kind of stuff that I am eating a lot of now.

Want to know what to do with the jewel of fruit? Click on the “Read the rest of this entry” link below for more.

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Wrappin’ Them Turkey Leftovers

November 24, 2007

If you’re like the average American family, you’ve got a lot of leftover Turkey. There are the obvious ways of getting rid of it — Turkey Tetrazzini (fattening although this Tyler Florence version looks like it has some potential to be improved) Thanksgiving Sandwiches (Turkey with stuffing, cranberry sauce and gravy on a sandwich, delicious and also fattening).

Turkey, in both ground and breast forms, has now become a staple in our household. It’s high in protein and relatively low in fat, and can be transformed for use in a number of adaptive dishes. We go through about a whole Turkey breast every week, because I’m now “brown bagging” it for lunch. My typical lunch these days is the Monster Wrap, which ends up working out to only a few dollars per sandwich. If I had to buy the equivalent sandwich in downtown NYC, I’d probably have to pay 3 or 4 times that amount and I wouldn’t have as much control over the quality of ingredients I put into it. I like wraps because you can stuff them full of protein and vegetables, and it takes up relatively little real estate in my laptop bag. Unlike a regular sandwich, getting a little compressed or smushed in the bag doesn’t really affect the quality of the product once its time to eat it either. I don’t have to bring any containers with me — just wrap the sucker in aluminum foil, and I’m good to go.

Toufayan is a NJ-based commercial bakery that supplies much of the wraps for use in delicatessen and catering applications. If you live in the Northern NJ area, you can actually go to the bakery and buy their goods fresh. They make a number of flavors, many of which you can get in your local supermarket. The larger ones they use for food-service size, however, might be difficult to get. In particular, I like the large multigrain wraps since they have more complex carbohydrates in them, so we get them straight from the factory.

Fresh Spinach is a great vegetable to use in wraps. Unless you plan to eat a wrap immediately, you want to avoid high water content vegetables like lettuce because they’ll get your wrap wet and gummy if its going to sit in your bag or briefcase for a few hours. Arugula is a nice vegetable to use as well.

Line wrap with mustard or your favorite spread, such as babaghanoush, ajvar, salsa, or hummus. Place lots of turkey over the bed of spinach. Add tomatoes and sprouts, liberally season with salt and fresh cracked pepper.

Wrap it up!


Ch-Ch-Chhhaaaaanges (and Low-Carb Sides for Turkey Day)

November 20, 2007

I’m sure many of you have been wondering where all the delicious Off The Broiler posts have gone in the last month or so. While I could make a number of excuses about how my new job and my current consulting gig on Wall Street has limited my WordPress and stomach time, the reality is that as of about a month ago, for a number of reasons of a personal nature, I — along with my wife Rachel — underwent major lifestyle changes. I decided that after being obese for 20-something years that I had finally had enough and I was going to do everything I could to eat and live better. This included major changes to my diet as well as starting an exercise regimen, as well as enlisting the services of our new personal trainer and natural bodybuilder Dustin DeMercurio who you will be hearing a lot more about in the future.

I’ve thought about how this was going to impact the blog, and what it was going to do to my reader base, who is used to seeing the likes of overstuffed fatty deli sandwiches, chili dogs, pizza, and any number of things that for the lack of a better description, I can no longer eat, or at least not in quantities exceeding tasting size portions. I seriously thought about shutting Off The Broiler down for good, and perhaps starting a new blog focused on cooking, eating and living healthy. But then I realized that Off The Broiler was my brand, and realized I could still continue to make the content interesting and creative, the food delicious, and of course the pictures appealing. And I am sure many of you are in the same predicament I am in.

So the blog is going to change in a fairly organic way — whatever I am cooking and eating will still strive to be delicious, but we also don’t want to promote an un-healthy lifestyle either – and aside from some backlogged content we have that we are going to be releasing that will fill rainy days and such, we are going to try to keep everything low on the glycemic index, low carb, and stay within the bounds of unsaturated rather than saturated fats. And yes, we still will be going to restaurants — good ones — and will be taking food photos and writing about the meals we eat. But everything is going to be done in moderation, and you should be well aware we’re only going to be tasting starches and desserts and not eating them wholesale. What we’re likely to order will reflect the healthier options on those menus. I’d also like to add that this is going to be the beginning of a very long learning process, and I am anything but an expert on nutrition — while I am currently doing my research, and we are tweaking recipes, this next six months or so should be considered a transitory period. I am learning, maybe you guys will teach me some new stuff, and vice-versa. That’s what this whole blog thing is supposed to be about in the first place.

So, now that I’ve sent all of you into a state of shock, let’s get to the issue at hand — Thanksgiving. Thanksgiving is one of my favorite holidays, and probably one where people tend to over-do it the most. I certainly intend on enjoying myself, but there are serious limitations on my favorite Turkey Day foods — I can’t eat much of stuffing, mashed potatoes, or any of the other heavy carbs. If I’m lucky, I’m going to be able to taste a spoonful or two of each. And I need to avoid excess sugar like the plague. Sayonara, Pecan Pie, Cranberry Sauce and Candied Carrots. Turkey? That I can eat as much of as I want.

These Turkey Burgers over a Brown Rice and Whole Wheat Couscous Bake were a dry run for Thanksgiving.

So lets get right to the chase — stuffing replacement. Any way you try to get around it, if you don’t have some kind of carb or grain, then you are going to feel utterly deprived on Turkey Day — I don’t care what kind of diet or restrictions you are on. So if you are going to have carbs, well, then make it COMPLEX carbs. Stuff with a lot of fiber content and that is considerably lower on the glycemic index than the traditional options. And oh yeah, it has to taste good.

Thanksgiving Brown and Wild Rice Dressing

1C Diced Onion

1C Diced Celery

1C Sliced Mushrooms

4C of cooked Lundberg Farms Wild Rice Blend (available at Whole Foods, Wild Oats and )

2C cooked Whole Wheat Couscous (available at Whole Foods) or Quinoa

Chopped Fresh Parsley, Sage, Rosemary, Thyme

Salt and Fresh Ground Pepper

Saute vegetables in 1Tbsp olive oil or Smart Balance Butter Substitute spread. Add herbs, salt and pepper, then remove from heat. Gently combine with cooked rice and couscous. If rice and couscous are warm, serve immediately. This can be made ahead for reheating later — if you like crispy edges a la Stove Top dressing, bake in casserole dish for 20 minutes. Also can be used to stuff a turkey.

This Roasted Brussel Sprouts with Bacon and Apples was lifted directly from Martha Stewart, with modifications.

To go along with your ersatz Stove Top, you’ll want to have some vegetables. Obviously, mashed potatoes inundated with butter is not the ideal side if you are looking to lose weight. Glazed and Candied carrots and yams are also not ideal unless you completely suspend the idea of glazing them with sugar sauces and instead cook them plainly or with herbs, garlic and olive oil. Green vegetables, particularly ones that are high in Alpha Lipoic acid such as cruciforms like Broccoli and Brussels Sprouts, are beneficial to the metabolic process and if prepared properly, actually taste really good.

I don’t typically regard Martha Stewart as a huge font of knowledge for all things healthy, but in this case, her Brussels Sprouts recipe is a real winner if you make a few minor changes — for starters, we’re going to switch out the regular bacon for Turkey Bacon to give us that smoky taste. We’re in the middle of evaluating a number of these, but we can say that we like Trader Joe’s brand so far and should be fairly easy for you to get. We’re also going to roast the sprouts instead of saute them.

If using frozen Brussels sprouts, 2-1 lb bags of the petite kind are best. If you are using fresh, you may need more than 2 lbs, because you’ll have to trim the stem, outer leaves and may lose some if they are bad inside. Cut large sprouts in half or quarters, leave small ones whole.

If you have to use dried thyme, as opposed to fresh thyme sprigs, add about 1 tsp with the apple & vinegar.

Roasted Brussels Sprouts with Turkey Bacon and Apple

4oz Turkey Bacon

2Lb Brussels Sprouts

10 Thyme Sprigs

1 Granny Smith Apple

2tsp Cider Vinegar

Salt and Pepper to taste

Heat your oven to 400 F. Dice or cut turkey bacon into strips. Spread out bacon on a half-sheet pan or roasting pan and cook in oven for 10-15 minutes, until mostly cooked and it has rendered fat. Remove cooked bacon and set aside. Drizzle whatever rendered fat there is over the sprouts. If there’s a lot of rendered fat, you don’t have to use all of it, but I seriously doubt that’s gonna happen with Turkey Bacon. You might want to drizzle a little bit of olive oil over the sprouts as well so they caramelize nicely.

Add the sprouts to the pan and roast for 15 minutes. Remove pan from oven and carefully using a spatula, turn and mix the sprouts so that they roast evenly. Return to the oven for another 15 minutes.

While the sprouts are in the oven, peel and dice your apple. Mix with cider vinegar (and dried thyme if you are using that instead of fresh sprigs) and set aside.

After the sprouts have roasted for about 30 minutes, add the cooked bacon and diced apple, stir to combine, and return to the oven for 10 more minutes. Add fresh ground pepper to taste, be careful with adding salt as the bacon adds a lot of saltiness. Best served immediately.

Make Kabobs, Not War — Or How I Started With National Meatloaf Appreciation Day and Ventured Into Political Activism

October 14, 2007

The folks over at SeriousEats have an meme going this month with meatloaf. I’ve been sort of wrestling with what kind of meatloaf to make by the deadline. I came to the realization that with my upcoming trip to Denver this next week I wouldn’t be able to come up with anything particularly cool or inventive on short notice. So in lieu of a really cool recipe, I’m going to make a political statement.

Last month’s visit to the US by Iranian president Mahmoud Ahmadinejad particularly enraged me, on so many different levels — that a man, particularly a leader of a foreign nation, a man who presumably has had a higher education, and a man with an technical engineering background could say such stupid, ignorant things. A man who is sending his country on a collision course with the free nations of the world, determined to arm his extremist country with nuclear weapons and presumably with the intent to use them to destroy the only true democracy in the Middle East and to destabilize the entire region. To this I say, Make Kabobs.

Iran has been something of a pariah state for the last 30 years, and is the country everyone loves to hate, and I think with good reason. But I’m a firm believer that in order to understand a country, one must respect its traditions and culture, and we must come to the realization that it’s not the oppressed Iranian people that deserve our ire, but only its government. And we can start respecting their culture and building bridges with the Iranian people by learning about their food.

Tonight, we made some Iranian-style ground meat kebabs (Koobideh) for dinner. I have to say, these are some of the best I have made yet. To make them, I went to a local Iranian grocery store in Hackensack, NJ and picked up some spice mixes, and a bunch of other things. The recipe is not much more than taking a bunch of ground meat, mixing it with the spice mix and some chopped up vegetables, and grilling it up. Kind of like… A meatloaf!

Maybe the kabobs tasted really good not just because I love Middle Eastern food, but because I spent about an hour talking to the shop owner, making friends and learning about Iranian food customs. He taught me the proper way to make Iranian lime iced tea (made from dried Persian limes) and showed me which spices are used for what dishes, and for that I am super grateful. And because of that personal service I’m going to be a return customer for sure. This, in my opinion, is how we should conduct international relations. President Ahmadinejad could learn a lot from this shop keeper.

Below is a OTB-tweaked recipe for Iranian Koobideh Kabobs, which with a few minor modifications would make a great spicy meatloaf as well. For those of you who feel uncomfortable eating “Iranian” food, you may be interested to know the same popular dish (under different names and in slightly different spice preparations) is served in Afghanistan, and also in Israel, Iraq, the Balkans, and lots of other -Stans.

Interesting Afghan factoid: Dari, the primary language spoken in Afghanistan by about 70 percent of the population, is the same language as Persian or Farsi, what the Iranians speak.

Iranian Koobideh Peace Kabobs (Or Iranian Meatloaf)

2lbs Ground Meat (Use all beef, or a mixture of beef, veal, lamb or turkey)

1oz Package of Iranian Ground Meat Kebab Seasoning (I used the one made by Sadaf out of Los Angeles, but you can try a mixture of onion powder, salt, pepper, sumac, parsley, turmeric and cumin)

2 long hungarian-style frying peppers, or cubanelles, mixture of red and green, finely chopped. Not traditional but I thought it would add that extra “something”.

1 medium onion, finely chopped

1 handful of chopped parsley

2 cloves of crushed garlic

5oz of warm water

Kabob Preparation: Dilute spices in 5oz of warm water for 5 minutes to prepare marinade. After marinade is thoroughly diluted, mix all ingredients in a large bowl. Let marinate for 15 minutes. Form into ovular patties and cook on outdoor grill until desired doneness.

For meatloaf, soak two slices of bread in milk (or if you’re an Persian Jew and require a Kosher preparation, omit the milk and just use breadcrumbs) Squeeze out moisture, mix with 2 tbsp of tomato paste or ketchup and two beaten eggs. Mix with above marinated meat and spice Kabob mixture. Form in a small loaf pan, cook for 45 minutes at 350 degrees.

Serve with simple rice pilaf and salad.

Beverage accompaniments: Iced tea made from boiled dried limes, or black ceylon tea infused with crushed cardamom pods and saffron.

Cleveland Indians Chili

October 11, 2007

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Last week, I went on a business trip to Cleveland, and be it as it may, I spent all of my time in the Independence, Ohio suburbs wailing away on a computer keyboard or on long conference calls, stuck inside an office park, in crappy cold, overcast and rainy weather. My meals consisted of multiple group outings to Zoup! and Aladdin’s at the nearby strip mall, and a one-off visit to Famous Gyro George. I did not get a chance to take advantage of some of the great local ethnic cuisine, and for this I feel ashamed (note: If you somehow end up in Cleveland, I urge you to read Laura Taxel’s book Cleveland Ethnic Eats). And as a punishment for not taking advantage of the city’s great food, the Cleveland Indians utterly destroyed the New York Yankees in the MLB playoffs, the baseball team that my family has put on an altar of worship for multiple generations.

To lift the curse, I must repent. I must offer to the Indian spirits of Cleveland and the great state of Ohio a grand offering so that the Yankees may again return with a Pennant and World Series victory next year.

One of the places I did manage to visit in Cleveland was Skyline Chili. I’ve always been intrigued by the concept but never actually visited a Skyline location until recently. The idea of a layered, heavy cinnamon laced chili over spaghetti with modular condiments did sound appealing.

Eat a Chili worthy of a true Cleveland Indians fan. Click on the “Read the rest of this entry” link below for more.

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More About Gumbo

September 8, 2007

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It could be said that more than anything else served in New Orleans, Gumbo (click for related OTB post) is the signature dish that defines Louisiana cuisine. At the end of the day it is a soup, but it is so much more than a soup — it incorporates all of the flavors and characteristics and personality of both the Creole and Cajun cultures.

It’s also the reason for an event — making a Gumbo is an excuse for a party and to invite friends and family over to eat. Kids graduating from high school? Make a Gumbo. Daughter getting married? Make a Gumbo. The world is coming to an end? Make a Gumbo.

The Saints are gonna make it to the superbowl? Make a really big pot of Gumbo.

Gumbo is also a dish that has tremendous variety, and every restaurant and family has different recipes. There are also different “schools” of Gumbo cooking and proponents of doing things one way or another — such as the choice of either Okra or Filé to act as a thickener, and when and how they are used in the cooking process, and in what combinations.

I’ve been told by a number of Louisianans that “there ain’t no rules” when it comes to what you can put in a Gumbo, but there are certainly general guidelines.

Most Louisiana cooks agree that a Gumbo needs to start with a roux, or flour that has been cooked in liquid fat until it has browned to a certain degree. That degree of brownness varies with different types of gumbo and in what parts of Louisiana the gumbo is made, it could be a blonde roux, a peanut buttery roux, a reddish roux, a dark roux — but it’s gotta have a roux. Now, I’ve had gumbos sans-roux in New Orleans (the most notable one was at Bozo’s in Metairie) but to quote Robert Peyton, “That’s not a gumbo. That’s a soup with okra in it.”

To understand the process a bit better, I visited Chef Kenneth Smith at The Upperline Restaurant in New Orleans’ Garden District to learn how he makes one of my favorite gumbos in the city, a dark roux duck and andouille sausage gumbo.

The procedure is very straightforward and can be adapted to making other kinds of gumbos, such as the traditional Chicken and Sausage gumbo or an Okra/Seafood gumbo. The difference here is that Ken is using a stock made from roasted duck carcasses and beef trimmings, but you could just as easily use a chicken stock or even a seafood or fish stock.

Got a big turkey carcass leftover from the holidays? Use that and make it into stock. Some people just use water as the liquid base. After making the soup part and it has simmered and thickened for about an hour, it’s traditional to add the raw and steamed seafood or cooked meat (pulled chicken or turkey meat, lump crab) to heat up/cook in the soup for a few minutes before serving.

Creole Chef Kenneth Smith at Upperline Restaurant in New Orleans preparing Duck and Sausage Gumbo. 

Want to learn how to make a great seafood gumbo at home? Click on the “Read the rest of this entry” link below for more.

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Sausage Fritatta: Breakfast of Champions

August 22, 2007

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With every impending vacation, there is always the need to clean out the refrigerator of leftovers. I hate food waste, and while I don’t like eating leftovers, there are creative things you can do with them. One of the best ways to use up leftover meat and vegetables is to make a fritatta, a kind of fancy Italian omelet.

Here I’ve taken leftover sausage from our Sausage and Pepper subs , heated them up in a nonstick pan, and sauteed them up with chopped garlic, fresh cherry tomatoes, basil and parsley from the garden. Then I added four beaten large eggs, with a little bit of milk added, seasoned with salt and fresh ground pepper, and lowered the heat to low heat, slowly heating the eggs thru and peeling back the sides of the omelet so the uncooked egg on top runs down to the bottom of the pan. Then I added chopped up leftover fresh mozzarella cheese. After cooking the eggs for about four minutes on low, I put the pan under the broiler in my toaster oven to melt the cheese and cook the top of the fritatta for about 3 minutes. Then I used a rubber spatula to run along the sides of the omelet to make sure everything is well cooked. After letting the fritatta rest for a few minutes, I cut it into two big pieces. Serve with toast and coffee.

Fritatta closeup.

In Rememberance of the Sangweech

August 20, 2007

In just a matter of days Rachel and I will be heading to points South — Atlanta and then New Orleans for a much needed vacation (where we will keep everyone up to date on where we eat, of course!)

At this post on Hedonia, I was reminded of one of my favorite sandwiches from New Orleans, the Muffuletta, which is served throughout the city (and mail order at Progress Grocery) but has made its mark at Central Grocery on Decatur Street in the French Quarter.

The muffuletta is essentially an Italian cold cut sandwich, served on a special round loaf baked specifically for muffulettas. It’s got alternating layers of cheese and different kinds of ham and salamis, but what makes it particularly special is Central Grocery’s Olive Salad which you can also buy by the jar. It’s a secret recipe of different kinds of pickled vegetables including both black and green olives, cauliflower, carrots , roasted red peppers, garlic, oregano and other seasonings.

Two years ago, for the 4th of July, we decided we were going to make a muffuletta of our own, but “Jersey style”. This would be an utterly gigantic sandwich meant to serve six people for a picnic at our local park while we watch the fireworks. The “Sangweech” as it became to be called was an entire Ciabatta loaf that was hollowed out and utterly filled to the brim with six types of Italian cold cuts, provolone and mozzarella cheese, artichoke hearts, preserved roasted red peppers, arugula and basil, dressed with olive oil and balsamic vinegar and then compressed with a heavy weight overnight in the refrigerator while sealed in a plastic bag.

A closeup of the Sangweech.

The Sangweech. Notice how it takes up almost the entire chopping board and is sitting next to the knife block for approximate scale. It was MASSIVE.

A slice of the Sangweech after being compressed overnight with a heavy weight.

My buddy Andy Kim attempting to eat a piece of Sangweech. Andy and his wife, Lin, have now moved out to Los Angeles. We miss them so, if not because there are few opportunities now for making Sangweeches.

Nice Weather = WEBER (XII): Sausage and Peppers

August 19, 2007

Sausage and Peppers are among my favorite things to grill — it’s a simple, hearty dish, and in my opinion the greatest contribution to the backyard barbecue by the Italian-American culture. Next to Hamburgers and Hot Dogs, it rates in my top 5 of ideal summer foods. The dish has been immortalized in numerous films and on television by shows and movies such as The Sopranos and Goodfellas. But like the bold and intimidating characters in those films, a sausage and peppers sandwich requires dealing it an appropriate amount of respect and care — you need to source the proper ingredients and cook it properly.

Optimally you want to get your sausage from a specialty Italian deli or butcher, or from any kind of reputable butcher shop that makes sausage fresh. This sausage is from Vitamia and Sons in Lodi, New Jersey, a very Italian neighborhood with lots of specialty Italian stores in it. I don’t particularly like to use supermarket cheapo bulk-pack Italian sausage because the fat content is way too high, and that kind of stuff is much better for rendering the grease out and using the meat in things like tomato sauces where you need to add a lot of sausage flavor.


These are sausages from Pete’s Meat in the Arthur Avenue Retail Market in ‘da Bronx. This is another one of my very favorite places for buying Italian sausages. Here we’ve got the three basic kinds — sweet, seasoned with fennel seed, hot with pepperoncini chili flakes, and parsley/cheese. All are great for use in Sausage and Pepper subs, so I usually buy a mix.

I like to use a mix of different types of peppers for my subs. Medium-thick walled Italian style frying peppers such as the Cubanelle are great to use, as are Latino and Eastern-European styles such as the long Hungarian types. I particularly like Mexican Ancho and Anaheim/New Mexico style peppers for sandwiches. The smaller spicy style pepperoncinos are great for mixing into your pepper assortment as well. You could also use regular thick-walled Green Bell peppers, but I don’t particularly like them — I like to wait until they go completely red because I hate the grassy flavor of the green kind. For onions I like to use a combination of sweet Texas/Vidalia and Bermuda/Red types.

I like my peppers to be skinless when eaten on a sandwich, particularly if they are of the larger, thicker walled kind such as the Green/Red Bell, Cubanelle or Ancho/Anaheim/New Mexico type. I find that removing the skin also removes most of the bitterness and that grassy, astringent taste that I don’t like. Roasting the peppers directly over your burner or an open fire takes care of this problem.

Once you get your peppers completely charred and black on the outside, put them all in a plastic container, close the lid, and let them cool down for about 15-20 minutes. They will steam up and the skin will loosen, and you should be able to slide most of the skin off with your fingers. You can then run them under the water to remove any excess skin, and then cut them open and remove the ribs, seeds and inedible core part. If you get a little charred black skin that doesn’t come off, it’s no big deal as it adds some nice charred flavor. I then like to chop the peppers up into bite sized pieces and saute it with some olive oil, garlic, and season it with salt and pepper. Thinner walled/thinner skinned and smaller peppers can be cut up raw and sauteed with the other peppers, or you can grill them with the onions and sausage.

Sausages should be grilled on low heat with the lid closed so they can cook through and don’t get burned up in flare-ups. A way you can keep the heat under control is to grill your slices of onion around your sausage so they give up their moisture. Before grilling, I like to toss my onions and other vegetables (Eggplant slices, Zucchini, Corn) in olive oil and seasoned with salt and pepper.

Finished sausage and pepper sub. I like to get a nice crusty loaf of bread for this purpose and toast it on grill.

Sausage and Pepper Sub closeup. A New Jersey and Italian-American classic. The sausages I used for this sandwich came from Bartolomeo in Palisades Park, NJ.