Sausage and Peppers

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My darling friend The Queen of the Valley is a predator. And last week she decided to devour some serious prey.

Actually, I think that should be spelled pr-editor. An excellently inspiring compound of producer-editor. Terrifically crafty title, don’t you think? Gives me a chill. Happily, she is a warm woman and it’s just a job description meaning she produces and then edits her work.

That work, brilliant though it may be, takes up hours upon hours of her days and nights and weekends and whatnot. Cutting in to her home life, and most importantly her social life. The social life that on occasion - much to my delight - includes me.

This past week, she managed to put her work aside just long enough to fire up the grill and have a few of her nearest and dearest over to indulge. The spread was incredible, with something for everyone. We laughed the day away for sure.

I know in most of the country its much to chilly for any sort of grilling, but here in Southern California, the markets declare it is still summer, and they are offering a curious mix of figs and persimmons, berries and pumpkins. Temperatures are hovering in the “perfect” zone too, so we will continue to celebrate the warmth of the season.

For her spectacular grilling extravaganza, (replete with an authentic barbacoa de cordero) I offered up my humble version of sausage and peppers. Festive colors, bright flavors, a touch of spice and all it requires is a bit of slicing and you are on your way. Serve with some beer, or sparkling wine and enjoy!


12 Spicy Italian-style sausages, grilled
2 red bell peppers
2 green bell peppers
2 large white onions
2 bulbs fennel
2 teaspoons olive oil
½ teaspoon fennel seeds, crushed
salt and pepper to taste

Seed and slice the peppers into long strips. Slice the onion into large half moons and the bulb of the fennel into thin strips.

In a large saute pan, heat the olive oil. Add the fennel first and cook over medium heat until just starting to wilt. Add the rest of the ingredients and saute until just crisp-tender, about 5 minutes.

Remove from the heat and serve with the grilled sausage.

Makes enough for 6 people (2 sausages each)

You can also make this in a pan on the grill, or in a foil packet in the grill (away from direct heat)
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Barbacoa de cordero - goat bbq

Gov. Jim Doyle said that he'll do everything in his power if he wins re-election to keep the state No. 1 in cheese production. Doyle said that he'd increase state incentives to help cheese plants upgrade and train their workers. He said that Wisconsin won't take a backseat to California as long as he's governor.

In the US - October 27th is Wild Foods Day, National Potato Day and American Beer Day. Cheers to that!