Dot Com Dinner Chef With Stephen Fung

As you know, I like to play with my food. I’m pretty good with whipping up a quick breakfast and onions fear me. Cooking is one of the things that I really enjoy doing. It totally relaxes me and at the end, I get to eat what I create. It’s great! But what about dinner?

Tonight, I had a great home cooked meal starting off with toasted focaccia bread doused with extra virgin olive oil, sprinkled with lots of parmesan cheese and drizzled with a balsamic reduction. I then topped it off with diced roma tomatoes, more parmesan cheese, pepper, and more balsamic. It was heavenly.

Next up were the stuffed peppers that I whipped up. I used different colored peppers just because it looked cool. I’d never made this dish before and only remembered it from an episode of Restaurant Makeover. However, almost everything I needed was in the fridage but I totally didn’t have all the same ingredients that Massimo Capra used. Of course, I improvised because that’s what I do.

I stuffed them with a mixture of croutons, italian sausage (pulled out of the casings), feta cheese, parmesan cheese, and salt and pepper to taste. I topped them each off each with a pat of butter (the real stuff) and baked them for an hour at 375 in the oven. The recipe called for a much dryer cheese (I think it was like a crumbled goat cheese or something) but I figured the combo of feta and parmesan would do the trick.

I have to say, my first time making this dish, I really did a great job. I actually impresed myself. It really tasted good and the sweetness of the peppers mated nicely with the filling. The only thing I would have changed would be to use a different cheese as the feta was a little more runny that I’d hoped after baking. I’d totally make this dish again and would be proud to share it with others (with a couple more tweaks). I’m sure there will be more Dot Com Culinary adventures coming again soon. I think I’m doing fish tomorrow night. I’ll need to see what’s fresh and on special at the local seafood place.