Let me first start my disclaimer: I am not a chef. I like to cook from time to time but until I can successfully cook oxtail like my mother or Shani then I can’t by my standards. Good we have that out the way. Now let’s get to the MEAT of the matter.
Now, the good people at Caribbean Passions ( CB Foods) sent me some of their product to test out and I thought okay I will share my results with you guys.
The first thing I got was their Italian Sausage (diced). I can tell you off bat what I liked:
1. Fully cooked ready to eat
2. Hormone Free
3. Product of Jamaica
4. Came diced
I pondered for two days what I would do with it and finally decided that I had seen some stuffed sweet peppers awhile back and said hey why not. The result was Soooo good and that’s not just me tooting my own horn. This italian sausage a gwaan wid tings. See the recipe and instructions below:
Ingredients (quantity based on what I prepared):
3 Bell Peppers
1 Pck Caribbean passions Italian Sausage Diced
1. escallion (chopped)
1/2 Onion (diced)
3 Pimento cloves
2 Garlic Cloves (diced)
1/2 pack Maggi Season Up- Pork w/ Ginger powder seasoning
1 Pck Louisiana “New Orleans” Red beans & Rice Mix
-Put Diced Italian Sausage in bowl. Add escallion, pimento, garlic, onion, and powdered seasoning. Use spoon to mix and place in fridge to soak.
– Prepare rice (follow instructions on packet)
– Cut out top of Bell pepper and use spoon to scoop out inside. Use a parring knife. I don’t have that fancy kitchen stuff so i just use a knife GENTLY.
PREHEAT oven to 400 degrees
Once rice is done stuff pepper in layers. Rice first then Italian Sausage until pepper is full.
Add top back to pepper and place in oven on baking sheet.
Bake for 20 minutes
Remove cut pepper in half and serve w/ salad.
Loni’s Spinach Salad
I inveigled loni to give me her salad recipe. It was quite simple. Here we go:
Pre washed spinach leaves
Balsamic and olive oil dressing
Black pepper and salt
Toops of chopped parsley
Garlic and herb Pita chip crumbs
Walah! Bon Apetit!ChellDem–> If you try it let me know how it turned out. You might notice I didn’t use any scotch bonnet that’s because the sausage has a nice spice but if you REALLY love pepper then by all means go ahead.