Mini Peppers Stuffed
with Shrimp and Plums
WILSONBATIZ
1 1/2 cups olive oil, divided
5 garlic cloves
16 Divine Flavor mini peppers,
sliced open and seeded
1/2 onion, chopped
1 green bell pepper, chopped
16 medium shrimp, peeled
8 plums, macerated for 1 hour in
sweet white wine, halved,
pits removed
8 bacon slices, cut in half
Salt and pepper to taste
1 tablespoon chopped fresh
parsley
AIOLI
2 egg yolks
1 pear, cored, peeled and sliced
Juice of 1/2 orange
1 cup olive oil
1. Heat half of the oil over low heat in a pan, then fry garlic and mini
peppers until tender; remove from pan and set aside.
2. Pour the rest of the oil, except for 1 tablespoon, into the pan. Fry onion
and bell pepper over low heat until tender.
3. In a separate frying pan, warm 1 tablespoon oil over low heat. Place 1
shrimp inside each plum half, wrap in bacon, close with a toothpick and
stuff it inside mini pepper half. Sauté in oil until light brown. Add parsley,
then salt and pepper to taste.
4. To prepare aioli sauce, puree garlic in a food processor. Slowly add 1
cup olive oil until emulsified. Add egg yolks and salt.
5. In a saucepan, cook pear and orange juice until tender; mash and stir
in garlic mixture. Warm over low heat.
6. Place bell peppers and onions on plates and set stuffed mini peppers
on top. Drizzle with aioli sauce. Makes 4-6 servings.
Brands may vary by region; substitute a similar product.
Red Beans and Rice with
Beef Smoked Sausage
JOHN MORRELL/FARMLAND
1 pound dried red beans 1 bay leaf
1 1/2 pounds John Morrell 1 teaspoon dried thyme
beef smoked sausage, cut 1 teaspoon ground pepper
in chunks 1/2 teaspoon dried sage
1/2 cup Farmland* bacon cut in 1 pinch cayenne pepper
large dice Salt
1 large onion, chopped 4 servings freshly cooked rice,
1 garlic clove, chopped prepared per directions
1. Place beans in a Dutch oven and cover generously with water. Let soak
for 30 minutes.
2. Sauté chunks of smoked sausage in a frying pan over moderate heat
until lightly browned. Drain on paper towels.
3. Add sausage, bacon, onion, garlic, bay leaf, thyme, pepper, sage and
cayenne to the beans. Bring to a boil over medium-high heat. Reduce
heat to medium-low, cover and simmer for 2 1/2 hours, or until the beans
are tender, adding water if necessary.
4. Add salt to taste and adjust seasoning.
5. Remove about 3 tablespoons of beans and mash to a paste; return to
the Dutch oven and stir. Simmer for 15 more minutes.
6. Serve beans over hot rice. Makes 4 servings.
* Brands may vary by region; substitute a similar product.
Cooking in Style The Costco Way
