M&R Style Stuffed Red Peppers

M&R Salumeria was an Italian Salumeria (Deli) on Central Avenue in Jersey City. I have always stood by their food because of the flavors and if you were ever there or knew of them here is one of their recipes.

INGREDIENTS

2 Whole Red Bell Peppers

1 Cup of Tomatoe Sauce

1 Cup of Bread Crumbs

1 1/2 Cups of Grated Cheese

2 Tablespoons of Minced Garlic

1 Tablespoon of Olive Oil

COOKING

450 Degrees

20 minutes

In a large bowl mix 1 Cup of Regular Bread Crumbs

1 1/2 cups of Grated Cheese

Make sure to mix this before adding the garlic

Add 2 Tablespoons of Minced Garlic

Mix all and put aside
Once you use all you need to store this in the refrigerator

Take your whole Red Pepper (L)
Slice in half top to bottom (R)

Take the seeds off and Stem (L)
Repeat will all the peppers(R)



In a deep dish pan line with aluminum foil and place the peppers cut side up
line the bottom of the pepper with tomato sauce



Cover the crater with the Cheese/Bread Crumb mixture

Drizzle olive oil over the top of the pepper

Add enough water to cover the bottom
Place in 450 degrees oven for 10 minutes

After 10 minutes take and turn the sheet 180 degrees
and place for another 10 minutes

Depending on how done you like you peppers you can take off at 20 minutes
or if you like them softer cook for another 5 to 10 minutes

Either way Try it and ENJOY

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo

Venison Meatballs

INGREDIENTS

1 Lb Pork Loin

2 Lbs Chopped Venison Meat

1 Cup of Plain Breadcrumbs

2 Eggs

1/2 Cup of Milk

2 Teaspoon of Garlic

1 Teaspoon of Salt

1 Teaspoon of Black Pepper

1 Teaspoon of Crushed Red Pepper

PREPPING/COOKING

Take the Pork Loin

Chop Loin into smaller pieces

Separate the loin and Pulse in food processor

Until the Loin becomes Chopped

Place Venison Meat in bowl

Drop chopped loin in bowl

Add 2 eggs

Add cup of Plain Bread Crumbs

Add Milk

Add Garlic, Salt, Black and Crushed Red Peppers

Mix by hand until a Ball is formed

Line cooking sheet with aluminum and spray with non stick cooking spray

Using any type of scoop(In this case I use a ice cream scooper)
You use a scoop so all the balls will be the same size and take the same
time to cook

Pack all balls close together until all mixture is used

PLace cooking sheet in preheated 375 degree oven for 15 minutes

Turn and cook for another 10 minutes

Using tongs drop all the meatballs into a sauce of your liking

Keep on low for about 10 minutes
Then serve

You can eat them by themselves
Or place them over pasta (like above)
or even put on bread with mozarella cheese for Meatball Parm

Either way Try it and ENJOY

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo

Roasted and Stuffed Peppers

Most but not everything in my life is carnivorous style of cooking. Today we are going into my vegetarian version style of cooking. Well vegetarian in my eyes. I enjoy a good pepper but nothing like a very good roasted or stuffed pepper. You have to be very vigilant in the way you prep peppers since the skin tends to be tough and you really don't want a whole mouth full of seeds.

ROASTED

Sweet roasted red peppers are a very simple recipe to follow. Where you can make the "mixture" and use it for different applications. All our purposes today we will only use it as an oil mix.

PEPPERS

8 to 10 whole red peppers

Preheat the oven to 450 and place pepper on a cooking sheet. Roast for about 30 minutes turning ever so often so all sides are roasted.TIP once peppers are roasted place them on a bowl or deep skillet (like bellow) and cover so the steam will make the skin separate from the pulp. Separate the seeds and stem and discard. The pulp could now be hand cut into portions or left in large pieces.

LIQUID

4 cups of olive oil

1/4 cup Balsamic vinegar
1 tablespoon of minced garlic

2 tablespoons of diced fresh parsley

1/4 lb of grated Parmesan cheese

Salt and pepper to taste

In large bowl mix ingredients with salt and pepper to taste. Take roasted peppers and place in plastic or container with a lid. Make sure liquid covers all the peppers keep refrigerated and ENJOY. Once all peppers are done DO NOT TROW AWAY LIQUID make more peppers and repeat.

STUFFED

PEPPERS

8 to 10 whole red peppers

1/2 cup of Tomato Sauce

FILLING 

1 lb of Bread crumbs

1/2 lb of grated cheese

1 tablespoon fresh parsley

1 tablespoon minced garlic

1 teaspoon pepper

Half all peppers (Top to bottom). Take all seeds and stems off the halves and place in 1/2 in deep cooking sheet. Fill up 1/4 of the way up with sauce and then the rest of the way with the FILLING.

DO NOT PACK DOWN because you want this to be bright and airy in feeling and putting too much FILLING will make it heavy. Once all the peppers have been filled fill up the cooking sheet with enough water to cover the bottom. Drizzle some oil over the FILLING so they don't burn. Preheat oven to 400 and bake for 20 minutes or until skins begin to roast. Then serve and ENJOY.

Thank you for taking your time to read this any comments post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you Wednesday

Leo