Spicy Italian Sausage Stuffed Dates with Feta & Basil

 Spicy Italian Sausage Stuffed Dates with Feta & Basil

1 (14.5 oz) can Don Pepino Pizza Sauce 

12 whole Medjool dates, pits removed

½ pound spicy Italian sausage

2 Tablespoons crumbled feta cheese

2 Tablespoons chopped basil

 

Preheat your oven to 400°F.

Pour Don Pepino Pizza Sauce into a 10 inch oven-safe dish.

Stuff each date with about 1 Tablespoon of the sausage (the dates will look overstuffed, that’s ok!) and arrange them nestled in the prepared baking dish.

Place the dish in the oven for 20 minutes, or until the sausage is completely cooked through.

Remove from the oven, sprinkle with feta, and basil and serve warm with crostini or baguette slices.

 

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Harissa Shakshuka with Feta & Herbs

I am team savory when it comes to breakfast and Shakshuka is one of my favorites. Savory, one skillet and best served with warm bread on the side? Sign me up! 

Harissa Shakshuka with Feta & Herbs

2 Tablespoons butter

1 large shallot, diced

¼ cup harissa (jarred Moroccan red pepper sauce)

1 (14.5 oz) can Don Pepino Pizza Sauce 

¼ teaspoon salt

4 eggs

¼ cup crumbled feta

1 Tablespoon chopped mint

1 Tablespoon chopped cilantro

1 warm baguette

 

Pre-heat oven to 375 degrees.

In a medium, oven proof sauté pan heat the butter over medium heat. Sauté the diced shallot until softened, about 5-8 minutes. Add the harissa and allow the mixture to come up to a simmer. Stir in the Don Pepino Pizza Sauce and half the salt and continue to cook until the sauce has thickened slightly.

Using a spoon, create four wells evenly across the surface of the sauce. Crack the eggs and gently place one in each well. Sprinkle the eggs with the remaining salt and transfer the skillet to the oven.

Cook until the whites are cooked through, about 10- 15 minutes.

Remove the pan from the oven, sprinkle with the feta, mint and cilantro. Serve with warm baguette, for dipping.

Serves 2- 4

 
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Italian Braised Beef with Creamy Polenta

Beef Daube is a classic dish in South Louisiana that is the perfect example of how New Orleans cooks have a habit of combining French and Italian cooking together to create an absolute dream. When I started brainstorming to create a recipe using Don Pepino Pizza Sauce in an unexpected way this was at the top of my list!

 This fall apart, slow cooked, braised beef in a rich tomato gravy served on top of creamy polenta is bound to be your new favorite fall dinner!

Italian Braised Beef with Creamy Polenta

 2 ½ pounds beef chuck shoulder roast, cut into 2-3 inch cubes

1 ½ Tablespoons cajun seasoning

2 Tablespoons vegetable oil

1 (14.5 oz) can Don Pepino Pizza Sauce

1 large sprig rosemary

1 cup beef broth

½ cup water

 

2 cups chicken broth

2 cups milk

1 cup stone ground yellow cornmeal

1 tsp salt

2 Tablespoons butter

 

2 Tablespoons minced fresh parsley

1 french baguette

 

Pre-heat oven to 350°.

Sprinkle the beef cubes evenly with cajun seasoning. Heat the vegetable oil over medium high heat in a dutch oven and, working in batches, sear the meat until well browned on all sides.

 Once the meat is seared, place it all back in the dutch oven along with the Don Pepino Pizza Sauce, rosemary, beef broth and water. Stir, cover and place in the oven for 1 ½ hours.

 Remove the pot from the oven, give the mixture a stir and scrape the sides of the pot. If needed, add a little water to be sure the meat is covered in sauce. Cover and place back in the oven for another hour or until the meat is fall apart tender.

 In a large sauce pot bring the chicken broth and milk up to a boil. Whisk in the cornmeal and salt and continue to whisk, until the mixture is smooth and thickened, about 10 minutes. Stir in the butter and whisk until melted.

 To serve, ladle the polenta into bowls and spoon the stewed beef on top. Sprinkle with parsley and serve with baguette pieces.

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