Sautéed Italian Sausage with Pepper Onion Relish

¼ cup    seasoned fine dry bread crumbs
½ cup    grated Parmesan cheese
1            Table spoon snipped fresh parsley
¼           teaspoon salt and dash of black pepper
1             beaten egg
2            tablespoon water
3            cloves garlic, minced
4            Italian Sausage sliced length wise
2            Tablespoons olive oil
3            Red, green, yellow sweet peppers cut into Julienne strips
2            Large onions, thinly sliced
1            sprig fresh rosemary
3            Tablespoons red wine vinegar
1            Tablespoon butter

1. In a shallow dish combine bread crumbs, Parmesan cheese, parsley, salt, and black pepper.  In another dish stir together the egg and water.   Rub about half of the garlic over the sausages.  Dip sausages in egg mixture; coat with crumb mixture.  Set aside.

2. For the relish, in a large skillet heat 1 tablespoon of the oil over medium heat.   Ad the remaining garlic, the sweet peppers, onion, and rosemary sprig; cover and cook for 10 to 15 minutes or until tender, stirring occasionally.   Stir in vinegar.   Remove from heat; keep warm.

3. Meanwhile, in a large skillet heat butter and remaining oil over medium-high heat.  Add meat; reduce heat to medium.   Cook, uncovered, to desired doneness, turn once.   Serve with the relish

Copyright: Bill Neimer

Light Hearted Grilled Polish Sausage and Angel Hair Pasta

Polish Sausages slice  on the bias
Can chicken broth
½ Pound Angel pasta
1 Sprigs minced fresh basil
¼ cup Pine nuts
½ stick Butter

1. Grill off sausages and set aside to cool and slice on the bias when cooled.
2. Place chicken broth into sauce pan and reduce by more than half set aside.
3. Boil water in medium sauce pan.   Place enough water in pan to cook a half a pound of past.   8 cups for a half of pound will work.   Cook off pasta until it is el dente.  Set aside.
4. Dice your tomato.
5. Mince your fresh basil
6. In a 10 to 12 inch skillet melt the butter and start sautéing the pine nuts.   When the pine nuts turn a golden brown add the pasta, diced tomato and chicken stock and sausage.   Reheat all items until hot.
7. Add in the minced basil and season with Salt and Fresh cracked pepper to taste.

Copy Right   Chef Bill

Organic Living Radio Recipe Book

Every guest on Organic Living is asked to share their favorite

organic recipe with you.  Enjoy!

Three Pepper Steak

By: Allergy Free Mom.com

Mix the following with a wire whisk in a bowl, and set aside:

1 tbsp. Rumford corn starch
1/3 cup packed brown sugar
1 tsp. Sun Luck sesame oil
1 tbsp. wheat-free tamari (omit for soy allergy and replace with 2 tsp. kosher salt)
1 tsp. garlic powder
1 cup water

Meanwhile, begin preheating a cast-iron skillet to high heat.  It’s important with this recipe to do ensure the proper temperature.  To test if the skillet is hot enough, I place an opened hand about an inch above the inside of the skillet.  If the heat is unbearable after 5 seconds, it’s ready.  If you test by using this method, please do NOT touch the skillet!

Roughly chop the following ingredients while your skillet is heating:

1 cup onion
½ cup each red, yellow, and green bell pepper
Thinly slice one cup of beef sirloin from Nature’s Prime Organic Foods, and have two teaspoons of grape seed oil or other compatible high-heat oil nearby.

Once your skillet is ready, evenly add in the sliced sirloin.  Add in the two teaspoons of oil, and turn to coat the skillet.  Do not stir.  Do not reduce heat.  Next add in your chopped vegetables and cook for 3 minutes; then stir.  Cook for another 3 minutes, stir once more, and pour in the liquid.  Make sure you whisk the liquid again just before adding it.  Cook for two more minutes, stirring often.  Serve over steamed rice.

Serves four

Try This on a Nature’s Prime Ribeye!

Beef Marinade 

Equal Parts Teriyaki Sauce and Barbeque Sauce

Procedure: 

1. Mix together all ingredients. Let meat marinate at least one hour in the refrigerator.
2. Preheat grill, prior to grilling scrape off excess marinade.
3. Grill to desired temperature.

From–John Archer, Mpls.

Great Salmon Recipe

Grilled Salmon with Piccata Sauce

Serves: 4

4 – 6 Oz  Salmon Filets

½ Cup Butter

½ Cup Capers

¼ Cup White Wine

½ Each Lemon

Salt and Pepper

Olive Oil

Procedure:

1. Pre heat grill. Season salmon with salt, pepper and olive oil. Grill salmon to desired doneness.
2. Sauté capers in a sauce pan, add white wine and reduce. Add butter and lemon. Season with salt and pepper and reduce slightly.
3. Top salmon with sauce and serve with roasted potatoes and your favorite vegetable.