Holiday Weekend Cooking & The Women of the Weekend

The Women of Wimbledon and FIFA Women’s World Cup…
and I can’t believe I heard “shooken up” on our local news cast!

What a great women’s sports day, first the women of Wimbledon and then women’s FIFA World Cup, well done ladies!


PhotoScapeXTo end our holiday weekend we actually had an old favorite, baked eggs and pancetta in maple toasts a relatively simple dish for breakfast and Rainbow Meadow Farms Longaniza sausages with a kicked up soak in my homemade sausage spice and white wine for dinner.  I did take the frozen “breadsticks” split them open, garlic buttered and grilled them.    I made a quick roasted red pepper relish and sweet and spicy caramelized onion condiments, very good with hot dogs and sausages.

Makes about 1/2 cup saucy onions
2 large Vidalia onions sliced in half and thinly sliced
2 tablespoons EVOO
1/4 teaspoon  teaspoons ancho chile pepper
1/8 teaspoon smoked paprika
1 tablespoon chili powder
1/4 teaspoon ground cinnamon
3 tablespoons balsamic ketchup
3-4 tablespoons tomato ketchup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dashes of hot pepper sauce


Add the oil to a sauté pan and slowly caramelize the onions to a light golden color, add spices and ketchups.  Cook for 10 minutes or so until thickened.  Serve with hot dogs or sausages.

Roasted Red Pepper Relish


3 cloves roasted garlic, coarsely chopped
2 whole roasted red peppers, diced
1/2 tablespoons Rosso wine vinegar or red wine
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced I prefer roasted garlic with the peppers
2 teaspoon balsamic ketchup
2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
2 teaspoon rinsed and drained capers
Kosher salt and freshly ground black pepper.  Thoroughly blend all of the ingredients and adjust seasoning to taste.