Squash Stuffed with Italian Sausage

I large squash such as a Mirliton
1/4 pound Italian sausage
1/4 onion chopped
1/4 red bell pepper
2 cloves garlic minced
1/4 cup pickled peppers
1/4 cup bread crumbs
Salt and pepper

Cut squash in half and take the seeds to form a boat. Take sausage out of casing and sauté with onion, garlic, peppers. Sauté until brown and veggies are soft. Add bread crumbs. Stuff mixture into squash and bake in a 400• oven until the squash is soft about 20 to 30 minutes.
Serve with fresh Parma.

White Fish with fresh Garden Salsa

1/2 pound firm fish
10- grape tomatoes of various colors
2 cloves garlic minced
1 thin slice red onion cut in quarters
Pickled chillies
Several leaves of sage sliced long
3 tbsp butter
Oil
White wine
Salt and pepper

Cook fish and set aside. The sauce is what really makes this dish.

In a sauté pan melt butter with a dash of olive oil. Sauté onion, garlic, chilies and sage add white wine until soft. Add tomatoes that have been cut in half. Sauté until soft. Add some fresh minced sage and pour over fish and serve!

Bacon Stuffed with Basil and Roblechone Cheese

Bacon Stuffed with Basil and Roblechone Cheese

This is an easy recipe that can have many substitutions. My favorite variation is Taleggio cheese with a piece of fried sage!

4 slices of thick cut hickory smoked bacon
12 small basil leaves
12 small cubes of Roblechone Cheese
Black Pepper to taste

Fry the bacon and be sure to watch it close so that the bacon is crispy yet pliable. Let cool. Wrap cheese in a basil leaf then wrap with bacon. Put the loose bacon side down. If the pouch wont stay together use a tooth pick. Garnish with bacon crumbles and black pepper.

Smoked Goat with Chilis, Herbs and Garlic

This is the recipe for half  a goat I smoked earlier this year on Cinco de Mayo.

Smoked Goat with Chili Paste

1- Half of a Goat
4 limes juiced
1 bunch Cilantro
1 medium onion
10 garlic cloves
1 1/2 cups various chili peppers
1/4 cup fresh oregano
2 tbsp fresh ground coriander
2 tbsp fresh ground fennel
4 tbsp fresh ground black pepper
2 tbsp sea salt
1/4 cup peanut oil

Trim goat of silver back as best you can. Put all the veggies and spices  in a food processor and make into a paste. Add more oil if too dry. Rub half the paste on the goat and reserve the rest for basting later. Refrigerate goat over night.

Wrap the goat loosely in heavy foil and add half a Mexican beer and the juice of a lime. Put the goat in a 250 degree smoker. After about 3 hours or until the goat is tender take away the foil and add smoking chips. I used pecan and hickory. Baste the the goat with the remainder of the wet rub with half a beer added. Smoke until the outside has a beautiful brown color and starts to get crispy around the edges.