Sausage Scallopini

A traditional favorite in our house; Sausage Scallopini is a quick and delicious meal.

You can use either hot or sweet Italian sausage, or even chicken or turkey sausage. It’s entirely up to you. I prefer hot Italian.

The peppers, same here, red or green. I do prefer the red bells to the green. Better flavor and they just look prettier.


  • 1 pound sweet or hot Italian sausage, sliced into 1-inch rounds
  • 1 medium onion, sliced
  • 2 large bell peppers, red or green, sliced
  • 1 pound white mushrooms, sliced
  • 1 28-ounce can crushed tomatoes
  • red wine
  • Kosher salt
  • black pepper

Prepare all of your ingredients and set aside.

In a large, heavy skillet, heat a small amount of olive oil. Once hot, add the sausage and cook until golden brown. About 15 minutes.

Add peppers and onions to the pan.

Season with salt and pepper and cook down a bit.

Add mushrooms to pan.

Again, cook down, stirring frequently. Season again with salt and pepper.

Add the entire can of tomatoes and about a 1/4 cup of the red wine.

Season with a bit more salt and pepper. Simmer, low heat, for about 45 minutes.

Serve. White rice goes nicely with this dish.


Mojo Marinated Pork Tacos

I made these tonight and they came out really, really good.  I’m upset that my pictures are not as good.  But, I ordered a new camera today, so it should be here by Monday.

This  is a recipe from Cuisine at Home: Grilling cooking magazine.  They have some really wonderful recipes.  Seriously.  Everything I’ve made is pretty much delicious.

They are served with  Grilled Salsa.

For the mojo marinade:

  • Juice from one small orange
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. minced garlic
  • 2 Tbsp. fresh chopped oregano
  • 1/2 tsp. kosher salt
  • 1/4 tsp. each black pepper and red pepper flakes
  • 2 lb. pork tenderloin, trimmed

For the tortillas:

  • 8 6-inch corn tortillas
  • 1 cup low-fat refried beans
  • 1 cup shredded Monterey Jack cheese

Whisk together all of the mojo marinade ingredients and pour over the pork.  Cover and refrigerate for at least two hours.

Preheat grill to medium-high heat on one side and medium-low on the other.

Grill pork, covered, over medium-high heat until an instant-read thermometer inserted into the center reads 150° about 15 minutes. Remove from heat, tent with foil and set aside to rest.  Meanwhile, prepare tortillas.

Top tortillas with about 2 tablespoons each of the refried beans and cheese.  Grill over medium-low heat until cheese is melted.

Slice pork thinly. Top each tortilla with slices of pork and Grilled Salsa.

This would even be lovely with Rozzi’s Mango Blueberry Salsa.  But with that I’d omit the beans and cheese.

Gravy (Tomato and Meat Sauce for Pasta)

I know there are a lot of different terms for this. I call it gravy. Always have. Always will. It’s from growing up in an Italian household from the Northeastern part of the United States. So, call it what you will; tomato sauce, spaghetti sauce, meat sauce or gravy. But, whatever you call it, it’s a good foodgasm.

So…..where to start? First you need to figure out what meat you are making the gravy with. No meat = no gravy, pretty much.

Normally, I use 3 lbs of ground meat mix (beef, pork and veal) and make meatballs with that. They need to be pre-cooked FIRST. Do not attempt to put them in raw, they will not cook and it’s just gross.

I also put in 1 lb of hot sausage, cooked and cut into links and usually some type of pork. Ribs normally, but I have also used a boneless hunk of pork. Today, I am actually using a piece of beef for a change. Either way, cook it first. I bake the pork in the oven with the sausage at 350° for a good hour, turning it once.  You want a nice, crisp crust on the pork.  Please season it first.

Like I said, it’s up to you. Just meatballs are fine. You need some meat to call it gravy. If not, it’s just tomato sauce.

Once all of that is prepared, you can start the gravy.  For it you will need:

  • 3 cans of crushed tomatoes (I use Tuttorosso in the green can)
  • olive oil
  • 5 cloves of garlic, minced
  • 1 medium onion, chopped fine
  • 1/2 tsp. crushed red pepper flakes (optional)
  • 6 oz. can of tomato paste
  • red wine
  • salt
  • pepper, ground fresh
  • pinch of sugar
  • freshly chopped basil
  • freshly chopped parsley

In a large stock pot, saute garlic, onion and red pepper flakes for about three minutes, stirring so garlic does not burn.

Add tomato paste and stir well.  Add about a 1/4 cup red wine to it and mix well. Season with salt and pepper.  Cook for about 5 minutes, stirring occasionally.

Add the three cans of crushed tomatoes, stir well to incorporate with paste mixture.  Fill one of the cans with water and add it to the sauce.  Season with about a teaspoon of salt, a few grindings of pepper and a pinch of sugar.  Stir again.  Bring to a slow boil.  Add another 1/4 cup of wine or more to the sauce. 

Add all of the meat now and lower heat to a simmer.  Cover the pot, leaving the lid askew, so the sauce thickens.

Check and stir every 30 minutes and cook for at least five hours.  Taste every now and then, as well, for seasoning and to see if it’s getting “done.”  You’ll need a loaf of Italian bread to do this.  It’s a must.

Just kidding. But it is a good way to taste it.

When it’s almost done, add some freshly chopped basil and parsley.

When it’s done, turn off heat.  Spoon over a steaming dish of pasta of your choice or just dive in with some bread and go at it.

Baby Back Ribs with Tennessee Dry Rub

This is, by far, the best dry rub I’ve tried.  I, well actually, my husband, found it in the Philadelphia Daily News years ago.  I’ve been making and using it ever since.  We put it on baby back ribs. Ask anyone who has eaten here when Tom barbecues, they are the best.  Of course, barbecue technique is  a big player in the end result, but the rub is a good place to start.

  • 2 Tbsp. each of brown sugar, black pepper and paprika
  • 1 1/2 Tbsp. each of white pepper, crushed hot red pepper and coarse salt
  • 1 Tbsp. chili powder
  • 1 tsp. garlic powder

Mix all together and it can be stored at room temperature in an airtight container.

This is enough for 2 to 3 pounds racks of ribs.  Rub ribs vigorously with mixture, then wrap each rack in THREE layers of heavy-duty aluminum foil.  Refrigerate overnight.

When ready to cook, remove from refrigerator and bring to room temperature.

Heat grill.  Keep one section on high, set the middle on low and the last turned off.  This is if you have three burners. A lot of this is trial and error, but this is what works best for me.

Place racks on the side of the grill without the heat. Cook, undisturbed for one hour. The grill’s temperature should be about 350 degrees. Turn over after one hour. Cook an additional one hour on the other side.   Remove from heat and carefully remove foil and cook an additional 20-30 minutes to crisp, turning once or twice. You will want to put the ribs on the side near the heat to do this and you will want to lower the heat to medium so they do not burn.


Sweet & Tangy Grilled Pork Tenderloin

Whenever I buy pork tenderloin, I always hesitate before making it.  It’s just, well, boring.  I found a tasty-sounding marinade today and decided to try it.  Grilled the loins and it was really, really tasty.  Sweet.  Tangy. Tender.  Just, yummy.


  • 1/4 cup of regular or light soy sauce
  • 1 tablespoon of honey
  • 1 tablespoon of brown sugar
  • 3 tablespoons of lemon juice
  • 1/2 teaspoon of cinnamon
  • 1 clove of garlic, finely chopped
  • 1 green onion, chopped

Combine all of the ingredients in a bowl and set aside.

Prepare the tenderloins by removing any fat and silver skin from them.  Lay them in a dish and pour the marinade over, cover and refrigerate for at least 4 hours.  Turn meat occasionally.

Heat grill and cook tenderloins about 25-30  minutes.  Let rest for about 5 minutes, slice and serve.

Serve with a sticky rice, such as our RozMare Sticky Rice and, perhaps, zucchini.