MetroKitchen Blog » Recipes

The Clam That Didn’t Get Away..

Lynn — Tue, 11 Oct 2011 18:41:21 +0000

The escaping clam

Linguine with clams is one of my favorite dinners. But, I only enjoyed it at restaurants. I’ve always been a bit leery of actually dealing with the clams on my own. Now, I’m happy to say frequently prepare my favorite linguini with clams recipe at home. The clams aren’t difficult to handle at all. The last time I made it a very aggressive clam took me by surprise. This clam tried to get away!!

Fortunately I was able to keep the clam in check (or more accurately said in steam) and we had a wonderful dinner.

The clam didn't get away!

Here’s my Linguine with Clams recipe (adapted from a variety of sources):

Ingredients

pinch of saffron
¾ cup fish stock or bottled clam juice
3 tbsp. extra virgin olive oil
3 garlic cloves – minced
1 small onion – diced
1 ½ tbsp. flour
½ cup Albarino (or other dry white wine)
2-3 dozen littleneck clams (you can also use cockles or larger clams depending on what’s freshest)

Directions

In a glass measuring cup, crumble threads of saffron into clam juice, let stand 10 minutes.
In large All-Clad saute pan, heat olive oil. When oil “spatters” but doesn’t burn when a small piece of onion is dropped into the pan, then add the garlic and onions.
Cook over moderately high heat, stir for approximately 4 minutes until garlic is cooked, but not browned and onions are translucent.
Add saffron stock and wine, bring to a simmer.
Add flour and stir until slightly thickened.
Add clams, cover and cook about 6 minutes until clams have opened.
Discard clams that don’t open.
Serve with crusty bread.
If you want to serve over linguine or other pasta and have more sauce, add an extra bottle of clam juice and an additional ½ to 1 cup of dry white wine in steps 4- 5 and let simmer for about 5 minutes before adding clams (step 6).

It wouldn’t be Christmas unless I’m eating…Squirrel Brunswick Stew? Cristollen?

Bobby — Wed, 22 Dec 2010 14:48:57 +0000

We are a rather varied group at MetroKitchen. Ranging from all American mid-westerners to native Atlantans to 1st generation Cuban-Americans. We even have a naturalized US citizen born in Haiti, a 2nd generation of Polish descent and a New Orleans transplant.

As you might imagine, we have interesting discussions about our Christmas traditions, especially food. In fact, those discussions are what led to this blog post!

Let’s talk about the cristollen. Every December, Andrew’s Mom makes one for the entire Metrokitchen staff. Thanks Andrew’s Mom! MetroKitchen staffers describe this holiday treat as “round doughy goodness,” “a cinnamon baklava,” “a bundt bread,” a “magical rolled sweet bread with rich almond paste.” Andrew’s Mom is Scottish and has put her own spin on this traditional German holiday bread.

Several Atlanta natives describe a salad from their childhoods that is a festive green color. Called Pistachio Mallow Salad, it is a combination of pistachio pudding with pineapple, marshmallow, whipped topping and walnuts. A yummy holiday memory! Waldorf salads and cheese logs are also part of the Atlanta Christmas tradition.

Griot is a Hatian Christmas staple. It’s mouth watering, tender, must have more, fried pork. It’s always the first thing to be wiped out at a party. It must be eaten with pikliz, a garnish or salad of cabbage, peppers, carrots, onions. Here’s a great video on how to make griot. If you want to know more, visit the Facebook Fan Page for Griot.

Bobby’s family is from Cuba and they traditionally celebrate the holiday on Christmas Eve, or Nochebuena. The big feast includes roast pork (or lechon) as the main dish along with sides like yuca con mojo, moros y cristianos, and fried or sweet plantains. All paired with some nice Spanish wines. Three guys from Miami have some great recipes of traditional Cuban dishes.

The eastern European tradition contributes nut bread to the MetroKitchen mix. For me, Christmas means my Mom’s and Grandma’s nut bread. It looks a bit like a jelly roll but with nuts instead of jelly. The dough is quite bread-like, made with yeast and is also a little bit sweet. It takes strength to knead and roll out the dough and many hours. But, oh, does my family love this holiday tradition. I’m going to try to make it myself this Christmas. I’ll keep you posted on the results. Picture of mom/me and pix of nut bread

Sally’s Christmas olive potatoes are another dish we can’t live without at Christmas dinner. This yummy dish combines potatoes, cheese and olives. Sometimes bacon pieces get added, but that requires making 2 separate dishes, one with and one without to meet everyone’s Christmas food requirements!

Here’s the recipe:
Sally’s Christmas scalloped potatoes with olives & more
8 cooked, peeled and sliced large potatoes
1 cup mayonnaise
½ cup finely chopped onions
1 pound shredded sharp cheddar cheese
Mix together and pour into a greased 9 x 13 inch pan
Top with:
1/4 cup chopped, stuffed green olives and
½ pound cooked, chopped bacon (optional)
Bake at 325 degrees F for 1 hour.

The New Orleans contingent weighs in with grits and grillades… a staple every Christmas morning. This is one of my favorite meals, though I’ve never had it for breakfast…at any time of the year. Makes for a great dinner too! Emeril Lagasse has a great grits and grillades recipe.

Finally, what about this squirrel stew thing? One of our customer service experts describes herself as being from the deep south. Squirrel, I’m told, is quite delicious. A bit nutty in taste as you might imagine. It is a specialty of her grandmother. But, her comment about Christmas is “In my family, it’s really more about the drinks!” Here’s a squirrel stew recipe.

All of at MetroKitchen wish you and yours good food and good cheer. Happy Holidays! Do you have a traditional food for the holiday season?

photo credit: terren in Virginia, kthread, Daquella manera

Baking for the Holidays

Lynn — Mon, 13 Dec 2010 16:43:47 +0000

Holidays make me feel like a Keebler Elf. I just love to bake and love baking with quality bakeware. I really like to watch people enjoy my cookies, especially at Christmas. And, as a side bonus, when I bake cookies, I never eat them. Great way to control calories during the eating season! I eat everyone’s cookies, but not my own. Probably because of all of the broken cookies I “test!”

An absolute essential in my cookie baking are easy to clean pans that don’t warp (you know that popping sound you sometimes hear when a pan is not thick enough to handle 350 degrees or more needed for tasty cookies?) I don’t want to have to worry about pans burning cookies or turning out cookies that aren’t quite done. I count on my cookie sheets to be consistent. Of the many brands I’ve tried over 30 years (been baking since I was a kid), I have 3 favorites. I like each brand for different reasons. Here’s what I think:

Culinary Institute of America Master’s Collection Bakeware
This bakeware is non-stick, really. I never have trouble removing cookies (or cakes) from these pans. I don’t have to worry about cookies over-baking (crisp chocolate chip cookies are one thing, tooth breaking is another!) because it’s a light gray color. I also like the way the cookie sheets have a slightly higher edge on one side — makes it easy to use a mitt to take trays from the oven without mashing cookies that are on the edge. Prices range from $24.95 to $39.95

All-Clad Bakeware
All-Clad ovenware can be used for way more than just baking. Use it on the stovetop, in the oven, under the broiler or on the grill. It’s really a combination of bake ware and oven ware. All-Clad designed very functional handles for each piece to make it easy for you to use it with multiple heat sources. As with All-Clad cookware, this bake ware has multiple layers of stainless steel around an aluminum core for even, quick heating. I like All-Clad oven ware because it is made in the USA too!

New! American Kitchen Bakeware
When we first heard of this all stainless steel bake ware a few months ago, we were all pretty skeptical. Stainless steel doesn’t hold heat very well. It’s why good cookware companies, like All-Clad and Viking put aluminum between layers of stainless steel. But, bakeware is not cookware. Duh.
Because the stainless steel American Kitchen cookie sheet doesn’t heat very well, your cookies actually get baked by the heat of the oven. So, assuming your oven is properly calibrated, your cookies will be crispy or chewy, depending on your preferences and the recipe. The cookies won’t pick up extra heat from the baking sheet. The other thing I really like about American Kitchen bakeware is that it’s made in the USA, in Wisconsin!

Finally, I am so excited to tell you about our Chef’s Choice Pizzelle iron. Pizzelles are those thin, waffle-like cookies originating in Italy. I grew up eating them, from Aunt Honey’s kitchen (Uncle Ralph was Italian). I never made them until this pizzelle iron came into my life. They always seemed like too much work. Plus Aunt Honey’s are sooo good. They’re really easy to make, with the pizzelle iron from Chef’s Choice. Yum. Just spoon in a little batter, wait a bit and boom, your pizzels are done.

I’m happy to share Aunt Honey’s pizzelle recipe:

Ingredients:

6 eggs
3 ½ cups flour*
1 ½ cups sugar
1 cup butter, melted & cooled
4 tsp baking powder
2 tbsp anise oil or extract*

Instructions:

Beat eggs, adding sugar gradually until smooth.
Add cooled, melted butter and anise oil/extract.
Sift flour and baking powder and add to egg mixture.
Dough will be sticky but thin enough to drop by teaspoon onto pizzelle maker. If dough is too sticky, gradually add a bit more flour until the dough is the proper consistency.

* NOTES: If you like thin pizzelles, use a bit less flour than 3 ½ cups. If you don’t like anise flavor, vanilla or almond will also work, though anise is the traditional flavoring in this cookie. Anise extract has a less strong flavor than anise oil. We use extract.

MetroKitchen Celebrates the Holidays with Turducken

Lynn — Fri, 26 Nov 2010 19:39:12 +0000

At MetroKitchen, we decided to celebrate a bit early this year. Our 2011 holiday party was the result of a Turducken. Last week we had a few customers call us about roasting pans. That led us to a discussion about turduckens, which led to the party. Few had experienced this New Orleans delight, so it seemed like a great excuse for a party. After 5 hours of baking and basting, the “birds” were ready to slice and serve. Take a look:

Corn bread dressing, rice and lemon broccoli rounded out the sides of our Turducken.

Desserts were everyone’s favorite cookies and cream ice cream cake plus some peanut butter brownies and the very popular peanut butter blossom cookies. These peanut butter blossom cookies were made with a recipe from Veronica, a culinary school student who worked at MetroKitchen during the holidays. It was great to have such an expert in the office, plus she always brought fabulous breads and desserts as a treat for the entire company.

Here are some of the tools we used to our Turducken feast:

Here’s Veronica’s special recipe for the best Peanut Butter Blossom cookies I’ve ever made:

Ingredients

1 cup peanut butter, creamy (can use chunky, your preference)
1 cup granulated sugar
1 egg
¼ cup flour
bag of Hershey’s chocolate kisses

Instructions

Preheat oven to 350 degrees F.
Blend sugar and peanut butter.
Add egg.
Add flour and mix until just blended.
Separate and roll into 2 logs, about ½ inch in diameter.
Wrap and chill for one hour.
Slice log into ¼ inch slices. Add kiss to each slice. Bake for 6-10 minutes at 350 degrees F.

NOTE: Chilling the dough makes it much easier to cut. If you don’t have time to chill the dought, just drop cookies from teaspoon onto a cookie sheet and then add chocolate kiss.

Here’s to a Happy Holiday season from all of us at MetroKitchen.com!

Baking for the Holidays

Staub Cast Iron Helps Overcome Roux Fears

Lynn — Fri, 15 May 2009 01:11:46 +0000

Roux has forever intimidated me. I always burn it then have to resort to the instant roux. But, for a recent New Orleans-themed celebration, I decided it was time to go for the real stuff.

Great news! Roux is not that difficult. No reason to be intimidated. It takes some time…but not as much as I had thought. It takes some attention and stirring, but again, not a big deal. The real secret to roux success is the right kind of cooking vessel. My 8 qt Staub cast iron cocotte (also called a dutch oven or a casserole) made the difference. Cast iron slowly heats and then retains a consistent temperature. That’s the key to great roux. Previously I had used stainless fry pans and, yes had even tried it with non stick (which really doesn’t work). Staub cast iron is my secret to great and easy roux.

So what about the rest of the gumbo-making? For me, fresh ingredients added at the right time are essential. Scallions need to be added just before serving for bright green which contrasts nicely with the rich brown color of the gumbo. I also add okra toward the end to keep it from getting too mushy as well as to help retain its color.

Here’s the gumbo recipe you see in the photos. I compiled it from several different recipes, including one from a friend who’s a New Orleans native and fabulous cook. Oh yes….the New Orleans celebration was a great success…as measured by requests for my gumbo recipe!

The Roux:
1 cup vegetable oil
1 1/2 cups flour
Combine oil and flour over medium heat. Stir slowly and constantly for 15-25 minutes, depending on how deep of a brown color you desire.

The rest of the Gumbo:
1 cup diced onions
½ cup chopped celery
½ cup diced green peppers
3 lbs of boneless chicken meat cut into mouth-sized cubes(I like thigh meat)
2 lbs of andouille sausage, sliced
34 oz chicken stock (home-made or I like low sodium from the supermarket)
2 bay leaves
1 tbsp basil
1 cup of chopped parsley (added in ½ cups)
½ lb of sliced okra (frozen is just fine)
2 cups of sliced green onions
Louisiana hot sauce to taste
Cayenne and/or black pepper to taste

1. Stir in onions, celery, green pepper and garlic into roux. Saute for 3-5 minutes until vegetables are wilted.

2. Add chicken and sausage into the mixture above and cook for approximately 15 minutes.

3. Add chicken stock, one large ladle at a time, constantly stirring. Bring to a rolling boil, reduce to simmer and cook approximately one hour.

4. Add ½ cup of chopped parsley, the bay leaves and basil.

5. Skim any fat or oil that rises to the top.

6. At this point, I let the partially prepared gumbo cool and then refrigerate it overnight.

7. The next day, approximately 45 minutes to 1 hour before you’re planning to serve the gumbo, skim off any additional surface fat.

8. Heat the gumbo over a VERY low heat.

9. When it gets to the serving temperature you like, taste it and add any Louisiana hot sauce or cayenne or black pepper to your taste.

10. Add the okra and cook for approximately 5-10 minutes (time depends on frozen or fresh okra)

11. Just before serving, add sliced green onions and cook for about 2 minutes.

12. Ladle into bowls and sprinkle with remaining chopped parsley

Cast Iron Cookware: A Must for your Kitchen

Viking Stand Mixer Review: A Weekend of Baking

Lynn — Mon, 15 Dec 2008 14:42:54 +0000

I’ve been wanting to use my new Viking 7 quart stand mixer and its many attachments for a few weeks. Finally, I was able to try it out vs. my old stand-by KitchenAid mixer. In short, I LOVE the Viking stand mixer! It made a great batch of “Chippies,” a family favorite for three generations.

The Viking attachments are quite sturdy. Most important, they get all the way to the bottom of the bowl. This has been a problem with my old mixer. Now thanks to Viking I don’t have to make sure everything is fully mixed. The mixing pattern of the attachments also makes it easier to add ingredients. The attachments move within in the center of the bowl as well as to the edges and are not a completely circular pattern. This makes it even better for mixing and I’m sure is one of the reasons why I didn’t have to worry about scraping the bottom of the bowl. This pattern also makes it easier to add ingredients while the mixer is working. It is important to make sure the attachments are properly inserted. You push, listen for a faint “click” and then turn to the right. (Do the opposite to remove them.)

I also very much like the control dial on the Viking mixer. It feels very precise so I was able to mix in the nuts without chopping them first, great time saver. Then it was easy to run the mixer at a very low speed to add the chocolate chips so they remained whole but were nicely distributed throughout the batter.

All in all a great experience. The Viking mixer is definitely worth the money. It keeps the “stuff” in the kitchen simple. It’s a blender, a pasta maker, food processor, meat grinder. Each of these attachments fits into the Viking stand mixer, so you can save space and money with one basic appliance and then purchase the attachments you’ll use.

New All-Clad Karahi Pan

Laura F. — Mon, 20 Oct 2008 13:45:57 +0000

Tying on an apron, turning up my music, and spending time in the kitchen cooking and baking – that’s my idea of a relaxing evening. But after work, I’m hungry, so I like to make dishes that don’t take too long and that don’t require a lot of clean up. My ideal meal can be cooked in one dishwasher safe pot or pan. Recently I discovered a pan that I wish I had found years ago. Known for cooking curry, the All-Clad Karahi pan is versatile and small enough to fit on one burner, as opposed to other bowl-shaped pans that monopolize the stove top. The handles are well-placed, sitting higher than an average pan, and do not grow hot while the pan is on the stove, making it touchable, holdable, and movable without potholders or burning fingers. As to the cooking itself, for my first Karahi pan adventure I stir-fried chicken and broccoli (see this quick and easy recipe below). The stir-fry cooked evenly and nothing stuck to the bottom or sides of the pan. Despite its compact design, I cooked a pound-and-a-half of chicken and two large bunches of broccoli in the pan. It looks small but it cooks large. Like my other All Clad pots and pans, the Karahi is dishwasher safe, which I adore.

Update: All-Clad has discontinued this item as of 2009, but we recommend the the All-Clad Chef’s Pan as a comparable alternative.

Stir Fry Recipe

Now, to make my chicken stir fry I found a recipe I liked online a few years ago and have continually edited it to fit my tastes. I encourage you to do the same.

Ingredients:

1 lb of chicken
Vegetable oil
3 tbs of red vinegar
3 tbs of soy sauce
2 tbs of honey
2 cloves of chopped garlic
Dash of red pepper flakes

First, whisk together red vinegar, soy sauce, a few squeezes of honey (depending on how sweet you like your chicken), chopped garlic, and some red pepper flakes. Then, take a Santoku knife and cut your chicken into thin strips. (This ceramic knife is lightweight and does not require a lot of muscle. It glides through chicken. Plus, it’s socially responsible.) Place half of the liquid in a Ziploc bag, add the chicken, and marinate for 15 minutes. Save the other half of the liquid. Next, wash the vegetables of your choice. Again take your Santoku knife, which is chopalicious, and easily chop your veggies. You are ready to cook. Grab your Karahi pan, turn on the burner, and add a small amount of oil. Once the oil is hot, add the marinated chicken to the pan and breathe in the smell of your Karahi at work. Cook the chicken thoroughly, then remove it from the Karahi and add your veggies. While your veggies are cooking, wash your knife and place it back into your knife block for a color splash. After the vegetables are cooked to your liking, add the chicken back into the All-Clad Karahi. Don’t worry, there’s plenty of room in the pan. Add the reserved liquid, plus some water (a few teaspoons). A minute or two later, your stir-fry is ready to eat.

Enjoy your meal, and of course, happy cooking!

Fast Chili in an All-Clad Slow Cooker

Lynn — Thu, 25 Oct 2007 15:56:57 +0000

I had to create this chili fast so I could support my beloved Red Sox. I did it, thanks to my Scanpan Classic 12 inch fry pan and the All-Clad slow cooker and this delicious fast chili recipe. The Red Sox did too!!

Here’s the story: I am the proud owner of a significant amount of antelope meat (yes, of the home on the plain fame). For those of you, like some co-workers who are totally turned off by game, think of the antelope in this way. They are not fed hormones. They live on the plains (truly). So they’re, if you will, the original organic meat. Anyway, moving past that, I had a hankering for chili, since it dropped below 80 in Atlanta. But my regular chili recipe requires some planning (actually finding fresh chiles etc). So, it was all about what’s in the pantry.

Ingredients in the pantry:

1 lb of hamburger – I used antelope, but any meat will work
1 lb of chuck, lightly browned and cut into small chunks.
1 can of beans (I used kidney, but prefer black and dried, but alas, none in the pantry and dried would have taken too long)
2 big cans of tomatoes – 1 organic, fire roasted whole tomatoes and 1 organic diced tomatoes
2 medium cans of tomatoes with chiles
4 tbsp of cumin (I love this spice, but I think it’s a love/hate thing for most people)
3 tbsp of chili powder– I used arbol, but go for your favorite chile, varying the amount by your tolerance for heat
1 tbsp of sea salt – adjust based on your salt preference
4 bay leaves (be sure to remove when cooking is complete)
1 tbsp of dried basil and parsley
3 tbsp of sun dried tomatoes
I would also add chopped onion, preferably red, but again, the pantry was sadly lacking

I browned the meat in on of my Scanpan non-stick fry pans. I really like Scanpan because it doesn’t require any extra fat and, most important, can be put into the dishwasher. I really hate washing pans. I also don’t have to follow the normal non-stick rule of no metal utensils – use what you like for stirring.

Once the meat was browned, I dumped it and all of the other ingredients into the All-Clad slow cooker and turned it on for 8 hours.

In the middle of the night, I was hungry for that yummy smelling chili, so the cats and I headed downstairs to have a small sample. Loved it. Fast and yummy. All in all a great night for the family and the team!

Happy Blending with the Viking Hand Blender

Danielle — Wed, 10 Oct 2007 20:02:33 +0000

I was recently passed the “torch” to try out in my own kitchen. What is the “torch” you ask? Well it’s the new Viking Hand Blender, of course! It actually does resemble Miss Liberty’s “torch”, and it also gives new meaning to the word “freedom” in the kitchen, just as the “torch” exemplifies freedom to Americans. The Viking Hand Blender provides you with the ability to work anywhere in your kitchen, from your stove, to your counter top to your wine bar.

My mission was to create a desert smoothie without having to use a full-size blender, since I was just making a smoothie for two. One of the many great benefits of using the Viking Hand Blender is that it’s just the right size when creating smaller amounts of foods. Yet, at the same time, if you are cooking a butternut squash soup on the stove for a party of 8, the hand blender by Viking provides you with the convenience of blending the soup right on the stove in your pot. Strawberries, raspberries, blueberries and black berries, some crushed ice, mixed with non-fat vanilla yogurt and a dab of Cool Whip, was all it took to create a deliciously, creamy smoothie. The fact that all I had to do was place the ingredients in the 35 ounce mixing cup that came with the blender, and then immerse the blender into the yogurt mixture and lightly touch the speed button (I chose speed 1-the lower speed), and watch the Viking Hand Blender do its magic for literally 2-3 minutes, was amazing. I couldn’t get over how lightweight the actual blender was, and the ergonomic no slip grip provided great stability. Clean up was also a breeze, I chose to hand wash everything with mild soap and water. I never had to worry about bending down, pulling out my blender from the cabinet below and besides, cleaning a full size blender is never fun. Viking’s new Hand Blender is a great tool for the kitchen. You can store it easily or display it on your counter. You can also buy a separate chopper attachment as well. This product would also make a great gift, as it’s a multifunctional kitchen tool at a relatively low price. Create drinks at the bar, soups on the stove, or blend cake batter on your counter top, all with one tool.

Happy Blending!

Cooking with the Viking 13 inch Fry Pan

Danielle — Fri, 28 Sep 2007 19:42:25 +0000

Fall is here. For some that means its football season, for others it’s a signal to kick start holiday shopping, but for me it means less grilling and more indoor cooking! I’m so excited to start “cooking” all those feel-good, comfort meals again, and my family is ready to move on from turkey burgers, hot dogs and kielbasa, my staples from this past summer.

I’ve been looking forward to trying my new Viking 13” fry pan; so I decided over Labor Day Weekend, I would incorporate cooking into our Labor Day holiday bbq. A favorite meal among my family and friends is sausage and peppers. The decision was we would grill the sausage and I would sauté the sausage and peppers. I tweaked my mother-in-law’s recipe, and it seems to be a hit every time. See the Italian Sausage and Peppers Recipe below.

The right tool for sautéing my peppers and onions was my new stainless steel Viking fry pan. Viking has recently risen to the top of my list as one of my favorites brands of cookware. Yes, this is the same Viking brand that creates and manufactures those stunning stainless steel commercial-size ovens. I actually felt like I was a professional chef while using this Viking pan. One word to describe this pan-superior. This pan was very roomy, (measuring at 13 inches), and the extended handle made the pan easy to lift and maneuver. The handle also stayed cool the entire time, even when cooking on high heat, thanks to the stay-cool vented handle. One of the greatest features of this fry pan was how fast and evenly it heated up. The Viking Fry Pan provided plenty of room to sauté enough peppers and onions to serve eight. In less than 15 minutes, the peppers and onions were sautéed and the sausages were grilled to perfection.

Metrokitchen.com now carries Viking cookware and small appliances.

Italian Sausage and Peppers Recipe

2 packages of mild Italian Sausage links
2 red peppers
2 green bell peppers
1 gold pepper
2 Bermuda onions
Italian seasoning
Olive oil
Salt & Pepper
2 cans stewed tomatoes
1 cup of sugar
8 hoagie rolls

Heat grill to 400 degrees. Place sausage on grill and grill to desired brownness. In large heated fry pan, pour desired amount of olive oil for sautéing. Chop peppers and onions into desired shape. Place onions and peppers in fry pan on medium heat. Sprinkle desired salt, pepper, and seasoning into pan. Sauté peppers and onions until desired tenderness, remove from heat. In separate sauce pan, mix seasoning, salt, pepper and 2 cans of stewed tomatoes to create sauce. Cook sauce for approx. 15 minutes. This sausage and peppers recipe tastes great on a hoagie roll topped with tomato sauce. The sausage can be served or cut into slices.