Recent content by Dave L.

I have ALOTof garlic. Much more than I can use right away. I already have a pint of Mojo DE Ajo which should keep me supplied for a while. I thought of breaking the bulbs into cloves and roasting them. Then put them in food saver bags for future use, taking some out as I need them. Can it be...

Hey Paul no problem. I got the conversions online. Using your recipe the sausage came out really good. Now I just have to pick my peppers and stuff them and use the rest to make patties. Thanks for your help.

Yes Paul, a conversion would be great if it's not a problem. Your recipe looks like what I'm looking for. Also, these are not going to be stuffed in casings. If any is left after stuffing the peppers I am going to freeze it in a fooodsaver bag.

Paul, I'm using part of a pork butt...about 2-2 1/2 lbs. I just want to make a small amount for starters. Looking for fresh, not smoked. I guess Italian but I'm not sure. Something that will go with the peppers. My wife doesn't like a lot of heat but a little is OK.

I want to make some sausage to stuff and bake or grill my cherry peppers. Any recipes out there? I checked the internet and my head is spinning with all the results. It seems alot called for sage or fennel. I have no problem with that. I just want to know if those are common ingredients. I'm not...

I did pickle three jars in a regular pickling solution with vinegar and water and garlic so I'm all set with that. I just wanted to try some stuffed ones with oil. Now I need a sausage recipe to stuff them with that I will ask on the recipes forum.

I'm going to do it your way Kevin. The heck with trying to stuff them and putting them in oil. As you said , I can tweek the filling according to how I feel at the time and what sort of meal I'm preparing. I am going to try the breadcrumbs.

I do have peppers that I canned a couple of weeks ago. I canned them whole with the seeds. I saw one recipe that said to soak the whole peppers in white vinegar for a week. Then stuff them and put them in olive oil and refrigerate. Going back to my original question... how do you keep olive oil...

Thanks Kevin, I also saw this recipe but using breadcrumbs kind of turned me off. I have enough peppers so I could try it on some and see if I like them. The recipe I was looking for used cheese and prosciutto. I've bought them at stores. They come in bottles. They are sealed at the factory and...

Besides baking or grilling my peppers,I want to stuff them with cheese and prosciutto and put them in the refrigerator. All the recipes online say stuff them and fill the jar with olive oil and refrigerate. Doesn't olive oil harden in the frig? Is there a way to give them a long shelf life...

Marc, sorry it took so long to reply. They are hot.

I have a bunch of cherry peppers in my garden that are about ready to be picked. Any recipes out there on what to stuff them with for baking or grilling? I have some leftover crab meat that I thought I could use, maybe mix some breadcrumbs and herbs. Any thoughts? I checked the internet but...

This has probably been talked to death but here I go. Instead of using the standard method of charcoal lighting can I get good results if I use the minion method of dumping one chimney of lit coals then dump one chimney of unlit on top. I have a twelve pound turkey and I want to get the temp...

Thanks guys. I might still give it a try. I've done everything else with the trimmings so this will be something different. Anyway, how bad can it be?

After trimming my spare ribs I thought of using the meat for making sausage. Would that make good sausage? Has anyone done it and could you share some recipes. I never made sausage before so something easy would be nice.