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Spring Rolls for Game Day
By Jim Bailey, a.ka. "The Yankee Chef"

With the right amount of heat in your bell pepper dipping "jam," this recipe is
sure to be made every Sunday when the game comes on. So, be prepared and
keep a couple of boxes frozen puff pastries in the freezer.

1/2 (17.3 ounce) package frozen puff pastry sheets, thawed in refrigerator
3 tablespoons olive oil
1/2 pound cooked chorizo (or your favorite sausage)
2 ribs celery
1 small onion, peeled and halved
1 teaspoon sage
Salt and pepper to taste

Slice sausage into thin coins and julienne into thin strips; set aside. Cut celery
into 1-inch segments and then slice into thin matchsticks; set aside. Lay out
either 1 large sheet of film or waxed paper on work surface, leaving 4 inches
around entire sheet of pastry. Place a top layer of waxed or film wrap over the
top and roll out the dough so that it enlarges by about 2 inches all around.

Remove top layer of film or waxed paper and cut into 4-inch square squares.
this is easily accomplished with a pizza cutter. Place back into refrigerator until
needed. Preheat oven to 350-degrees F.

Laying the cut side down on chopping block, slice onions julienne-style. In a
large skillet, over medium-high heat, add the oil and celery. Cook 3 minutes
then add chorizo, onion, sage, salt and pepper to taste. Cook, uncovered, until
crisp tender, about 3 minutes.

Pour into sieve and drain well; set aside.

Remove pastry from refrigerator. Place a tablespoon full, or so, of the filling into
the middle of egg pastry square, in one direction and leaving space between the
filling and the edges. Roll up tightly and either pinch the ends to seal or fold in
the sides as you are rolling. It is far easier to pinch the ends.

Repeat until done and place on ungreased baking pan, leaving an inch between
each roll. Bake for 12-15 minutes, or until slightly browned on top and crisp.
Serve with warmed Roasted "Sweet and Heat" Red Pepper Salsa for dipping.

Roasted "Sweet and Heat" Red Pepper Dippin' Salsa

Yields: 2 cups

1 pound sweet red bell peppers
4 medium-sized tart apples, such as Granny Smith
1 hot chili pepper, 1 habenero or Scotch Bonnet pepper,  or 2 tablespoons red
pepper flakes
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup cider vinegar
1/2 cup apple juice

Preheat broiler and set broiler pan 3 inches from heat source. Half and seed bell
peppers. Line peppers skin side up a baking sheet. Place under broiler until
black and blistered, about 4-5 minutes. Carefully remove peppers and place in a
large resealable bag, sealing. Set in refrigerator for 15 minutes or so until cooled
enough to handle. Remove and, under cold running water, rub the blackened
skin off. It should come off readily. If not, it only adds to the flavor!

In the meantime, peel, core and chop apples; set aside. When bell peppers are
cooled, chop and set aside.

Chop hot chili peppers and place in a large skillet with apples, sugar, salt, black
pepper, vinegar and apple juice. Heat, over high, until boiling, then reduce to
low. Simmer gently for about 15 minutes, stirring frequently (it will boil down).
Add the chopped bell peppers, cook an additional 3 minutes and remove from
heat.

The apple should be cooked and broken up at this point, but if not, place
mixture (in batches) in blender or food processor and pulse a second or two
until finely chopped if desired. Many people enjoy it chunky. Taste, and add
more heat or sugar if desired. Pour into a bowl, cover and cool.

About the author: Jim Bailey is The Yankee Chef™. Bailey is a third generation chef, a
New England food historian and food columnist. His first in a series of cookbooks is due
out in January of 2013, titled The Yankee Chef. He would love to hear from anyone about
their old family recipes. Email Jim Bailey any questions or comments:
theyankeechef@aol.com.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
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