Grapes For Tailgating!

You will never hear me say that Dave is a genius, never...not even now. You will, however, hear me say that Dave is a culinary genius, that I will shout from the rooftops. Not only has he inspired us all with his creations that err on the side of sophisticated, but he proved he could make a classic tailgating treat amazingly delicious with just a few tweaks.

We got together to watch the AFC Championship game last Sunday. Dave not a big football follower, this involved play by play explanation from me as to what was going on in the game. Thankfully he made it worth my while with his take on a sausage and pepper sandwich and of course his company too :)

I'm not even going to suggest a specific pairing for this. It's football...hopefully you're in your sweats at home with your feet up and you can eat and drink just about whatever you damn well please. I will say this could go nicely with your favorite pale ale, an oaked Chardonnay or a nice light Pinot Noir.

Dave's Chicken Sausage and Pepper Sandwiches

-1 package of portabella mushroom chicken sausage (any variation of this will do really, even if you want to stick with traditional pork sausages) sliced 1/2 inch thick
-2 bell peppers, pick your colors
-2 cloves of garlic chopped fine
-1 cup marinara sauce--make your own or find a good jarred one, up to you
-Good olive oil, balsamic vinegar and red wine
-pinch of dried oregano
-provolone cheese, sliced on the thinner side
-classic grinder rolls (hoagie, sub, whatever you call it)

Start by browning the sliced sausage in olive oil with garlic, just a few minutes on each side then remove from the pan and place on a paper towel. Slice your peppers then deglaze the pan with the balsamic vinegar and a little red wine. Sautee the peppers about 5 minutes then add the sausage back in along with the marinara sauce. Let it all come together then turn the heat down and let it simmer approx. 20 minutes.

Now, get your buns ready! Fill them with your sausage and peppers, top with the sliced provolone and toast off in the oven until the cheese is melted.

One bite and you'll swear off chili forever!

Cheers,
Trish and Dave