Kebab recipe is now up.
Bonus recipe, My dad's rich Spaghetti sauce... well as I remember it anyway. I'm sure I messed something up.
1 lb pork breakfast sausage
1 lb lean ground beef
1 stoplight of bell peppers (one red, one green and one yellow bellpepper)
16 oz of beef, chicken or vegetable broth.
1 28 oz can crushed tomatoes
2 pounds fresh roma tomatoes
2-3 6 oz cans of tomato pastes
2 large sweet onions ~ 3 poinds of onion (red, yellow, it don't matter)
Burgundy wine to taste.
Spices to taste:
Salt
Pepper
Freshly minced garlic
Sweet oregano
Sugar
Directions:
Brown your ground beef in a large skillet, salt and pepper to taste, separate the grease and set the ground beef aside in a larger cookpot.
Use the same skillet to brown your breakfast sausage. Separate the grease and add that to the cookpot.
Dice and fry your onions till they're clear and starting carmelize, add your diced garlic, cook till the garlic has started to smell cooked, add this to your cookpot.
Put your cookpot on a low heat.
Deglaze the skillet with your broth, add that to the cookpot along with your crushed tomatoes and diced fresh romas.
The skillet can now go into the sink for cleaning.
Quarter and de-seed your bell peppers, roast and remove the outer skins, dice and add to your sauce, as well as your wine (I usually use about a cup and a half to two cups)
Mix in the tomato paste.
Add oregano, sugar and spices as you see fit.
Simmer for about an hour and a half, add more tomatoes or tomato paste in order to reach the consistency you seek, as well as spices as necessary to match the flavor profile you want.
Solokov's guide to roasting peppers of all flavors.
You will need:
Peppers (your choice of variety)
A cookie cooling rack
A paper bag (VERY IMPORTANT)
A knife with a wide flat edge
Cutting board.
So you want to make a "fire roasted" pepper like a pro now? Here's what you do, get yourself a pepper. Bell pepper, anaheim, jalepeno? it doesn't matter. Cut it open, remove the stem ribs and seeds. Into the trash that goes.
Now set your oven on broil and get a cookie cooling rack ready, place the peppers skin side up on the rack and pop it in the oven once it's too temperature. What you're going for is to blacken the skin, all of it on the pepper. Don't leave it in too long otherwise you'll start to dry out the flesh. A little smoke is not a bad thing.
Now pull the rack out, use some tongs. and drop those pepper pieces into the bag, roll it up and set it aside until the peppers have cooled down enough to touch.
Now, take the peppers out, lay them out on the cutting board skin side up.
Take the knife and use the flat dull side (not the cutting edge) and scrape along the skin. It will slough off like paper (if it doesn't you didn't broil the peppers long enough, but that's ok so long as your knife is sharp and your cuts are steady).
Trash the skin and then dice up the peppers as you see fit.
Now the reason you remove the skin after broiling it is because most peppers have a waxy layer in the skin that adds a bitterness to the pepper, and is part of the reason why a surprising amount of people do not like bell peppers because that bitterness bites, AND plays submarine during digestion so you'll burp up a bit of that bitterness for quite a while after the meal.
