CHILDREN’S RECIPE: Philly Style Pepper and Egg Sandwich
Ingredients:
2 tbsp Olive Oil
½ Red Pepper, roasted and sliced
½ Yellow Pepper, roasted and sliced
½ Green Pepper, roasted and sliced
4 Philly Steak Rolls, sliced
1 tbsp Butter
8 Eggs, whisked and seasoned
Salt, Pepper to taste
8 slices American Cheese
Method of Preparation:
In stainless steel pan, add oil and sauté peppers on medium heat skin side down. Once charred, turn down heat, let them brown a little more, flip, season and cook until well softened. Keep warm. Remove skin and cut into strips right before serving. Toast rolls in a pan with butter. Heat butter and pour a thin layer of egg into a non-stick pan, when brown, flip over and add cheese, allow cheese to melt. Form sandwiches with eggs, cheese and peppers on steak rolls, cut in half and serve.
FAMILY RECIPE: Pepper Confit with Aged Balsamic Goat Cheese and Crostini
Ingredients:
¼ cup Olive Oil
½ Red Pepper, cored and julienned
½ Yellow Pepper, cored and julienned
½ Green Pepper, cored and julienned
3 cloves Garlic, thinly sliced
1 Jalapeno, thinly sliced, optional
Salt, Pepper to taste
Goat Cheese, crumbled; to garnish
Basil, thinly sliced; to garnish
Aged Balsamic Vinegar to garnish
8” Baguette Crostini, thinly sliced
Method of Preparation:
Cook peppers on very low heat for one hour with olive oil, garlic, jalapeno, salt and pepper. Allow to cool to room temperature and serve in a small bowl, garnish with crumbled goat cheese, basil, aged balsamic and crostini.