Cafe 5: Recipe for Sausage Stuffed Peppers - NBC Chicago
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Cafe 5: Recipe for Sausage Stuffed Peppers

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    NEWSLETTERS

    Cafe 5: Recipe for Sausage Stuffed Peppers

    In this segment of Cafe 5, Chef Johnny Anderes of Bar Biscay shares his recipe for sausage stuffed peppers in honor of Chicago Gourmet's ticket launch happening this week.

    (Published Wednesday, April 10, 2019)

    In this segment of Cafe 5, Chef Johnny Anderes of Bar Biscay shares his recipe for sausage stuffed peppers in honor of Chicago Gourmet's ticket launch happening this week. 

    Spring pre-sale tickets for Chicago Gourmet go on sale at 10 a.m. Thursday. Tickets for the "grand tasting" will be available for $156 per person, per day, or $288 for a weekend pass. Once pre-sale tickets sell out, regularly priced tickets will become available for $195 per person, per day or $310 for a weekend pass. 

    Chicago Gourmet, described as "the nation's premiere culinary experience," it set to take place Sept. 25-29. 

    Sausage Stuffed Piquillos with Manchego Mornay From Bar Biscay

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    Ingredients

    Basque Sausage

    • 1 lb. ground pork

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    • 1 T. Salt

    • 1 T. Paprika

    2 T. Red wine

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    (Published Wednesday, Aug. 8, 2018)

    • 1 clove raw garlic, minced

    Manchego Mornay

    • 1/2 C. all purpose flour

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    • 1/2 C. butter

    • 4 C. Whole milk

    • 1 C. Cream

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    • 1 C. Manchego cheese

    • 1 T. Paprika

    • 1/2 T. Salt

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    • 1.5 T. Sherry Vinegar

    Additional:

    • 1 clove of garlic

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    (Published Friday, July 13, 2018)

    • 1 spring of mint

    • 1 jar of piquillo peppers

    Instructions

    To make the sausage, cut the pork with the paprika and salt. Grind in the garlic to the mixture.

    Cook sausage on a stovetop. Drain the piqullo peppers and stuff them with the sausage mix. Roast in the oven at 350deg to heat the peppers through.

    For the Mornay, mix the flour and butter until it’s a rough texture. Add the milk and dairy slowly and season with the paprika and salt. Cook on a stovetop to a gentle simmer for 10 minutes, then add in the cheese and vinegar last.

    Served the peppers over a plate of the Mornay sauce. Garnish with chopped mint and garlic sliced thinly and fried in ¼ cup of olive oil.

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