Tonight's post is less about the food and more about the how to cook it. While eating out in NYC with my buddy Ross the other night I asked him what he thought of the blog and he told me that I needed to focus as much on the non-food aspects of the how as I do the ingredients. "Make sure your readers know there are only two temperatures, low & hot."
One of the tricks that I use regularly is my 12" Cuisinart countertop convection oven. Don't get me wrong, I love my nice big GE oven for cooking big pizzas and a major roast; however, for every night dinners for 2 I don't need anything bigger than my countertop oven. One major benefit of the countertop oven is that I can preheat it to 425F degrees in under 5 minutes ... my nice big oven takes a lot longer (and I'll bet yours does too!!).
When I cook in the oven there are only a couple of settings that I use: 325F for slow roasting meats like pork, Broiler for cooking fish & 425F for cooking everything else. My "little oven" cooks all of these temperatures perfectly for almost every meal I cook for Shells and I ... and it preheats and cooks it faster than my big oven would, allowing me to cook many of these meals I make on a weeknight without having to wait and eat at 9pm.
Tonight I made stuffed peppers and roasted them in the oven at ... you probably guessed it ... 425F turning every 10 minutes or so for 40 minutes (this makes sure the sausage stuffing has cooked through).
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| Chicken sausage, habanero bacon, black beans, rice & cheese |
I pulled out the rack and added some shredded cheese to the top of the peppers and threw them back in for another 5 minutes until it was nice and crispy.
I served the peppers with salad, avocado slices, tortillas & some steamed artichokes w/ spicy SW butter.
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