At last, a use for one the most worthless pre-mixed drinks on the market.
You know, I just love how the whole Sandra Lee show gets the kitchen, the cook & the table settings coordinated.
Speaking of "fried peppers" the following from Mario Batali is about the best use yet of peppers. My only change is to include sweet Italian peppers in the bell pepper mix and add a little chopped garlic. Garnish with chopped Italian parsley, but no parmigian!
Mike

Spaghetti with Sweet Peppers

6 tablespoons extra-virgin olive oil
1 medium red onion, thinly sliced
5 red and 5 yellow bell peppers, seeded, cored and cut into 1/2-inch strips
1 tablespoon red chili flakes
2 tablespoons dried oregano
1 can tomato paste
1 cup dry red wine
1 pound dry spaghetti
In a 12 to 14-inch frying pan, heat the oil over medium heat until smoking. Add the onions, peppers, chili flakes and oregano and cook 8 to 10 minutes, until softened. Add the tomato paste and cook 15 to 18 minutes, until paste turns a darker color. Add the red wine, bring to a boil, then reduce the heat and simmer for 25 to 30 minutes, augmenting the pan with water, 1/4 cup at a time to keep the liquidity near that of a ragu.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Drop the spaghetti into the water and cook according to the package instructions until 1 minute short of al dente. Drain the spaghetti and toss into the pepper mixture and place pan over high heat. Cook the spaghetti in the peppers until dressed like a good pasta dish, about 45 seconds. Pour into a warmed bowl and serve immediately.

I was informed once that there is no "e" on the end of potato.

Take a potato and slit it lengthways. In the slit place slices of onion. Wrap the potato in bacon and then wrap in foil. Grill until done.

My uncle's recipe.

Posted by: Mikey at September 6, 2007 7:00 PM