{"id":3177,"date":"2013-03-19T17:38:55","date_gmt":"2013-03-20T00:38:55","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=3177"},"modified":"2013-05-29T20:12:12","modified_gmt":"2013-05-30T03:12:12","slug":"italian-sausage-with-piquillo-pepper-molina-tomato-sauce-and-a-barn-dance","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/italian-sausage-with-piquillo-pepper-molina-tomato-sauce-and-a-barn-dance\/","title":{"rendered":"Italian Sausage with Piquillo Pepper & Molina Tomato Sauce"},"content":{"rendered":"

Before I begin touting Molina tomatoes that aren’t even in season yet (I bet you gobbled up yours fresh last summer and forgot to can them?), I’d like to introduce you to\u00a0Leftcoast Grassfed<\/a>.\u00a0They are a certified Grass fed beef company in Pescadero. If you’re wondering why my photo below is blury, it’s not because I was quickly trying to get out food to fifty people \u2013 oh no \u2013 the sight of these tasty links made me weak in the knees…<\/p>\n

\"Leftcoast<\/a><\/p>\n

Leftcoast Grassfed Italian Beef Sausage, Piquillo Peppers, Molina Tomatoes<\/p>\n<\/div>\n

Leftcoast Grassfed has an ecological animal husbandry program that provides a sustsainable environment to raise cattle and also a committment to preserving the coastal farm lands. They give back to the community in countless ways including the creation and support of a hands-on healthy school meals program in Pescadero and La Honda. Please check out their website, I super like these cowboys & gals, at Leftcoast Grassfed<\/a>.<\/p>\n

I used Leftcoast’s mild Italian beef sausage for a recent event at\u00a0Pie Ranch<\/a>. Let’s just say the round of applause I received at the end of the dinner was really for the sausages. I roasted the links in Pie Ranch’s wood fire oven and served them over a piquillo pepper and Molina tomato sauce with a dash of smoked paprika (yes, I know, this is my go-to spice, I probably use is\u00a0waaaay<\/em>\u00a0to much). The garnish is fried oregano and parsley from\u00a0Del Sur Farm<\/a>. They do have the best herbs…<\/p>\n

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Oregano from Del Sur Farm in Pescadero<\/p>\n<\/div>\n

The secret ingredient in the sausage is cherry powder which adds a burst of fruity acidity along with the traditional Italian herbs and spices. Seriously good. I can’t wait for cherry season. \u00a0I’d love to do these sausages with a cherry-zinfandel inspired sauce.<\/p>\n

What was I saying about Molina tomatoes? Oh yes, you forgot to can them didn’t you? Couldn’t stop eating them raw, huh? And now \u2013 now you’re staring at that flavorless can of tomato sauce in the cupboard wishing you had just been a little less greedy? What? You don’t feel sorry one little bit? Shameless!<\/p>\n

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Last year’s Molina tomatoes \u2013 the little red ones<\/p>\n<\/div>\n

Molina tomatoes grow well on the coastal farms of Pescadero and Santa Cruz. They are small in size but pack intense flavor. I bite into them like apples. Especially when I get the chance to pick them right off the vine still warm from the afternoon sun \u2013 with a sprinkle of crunchy sea salt \u2013 Oh God, total juicy heaven.<\/p>\n

However, if you didn’t can any, then you can sub regular old boring tomato sauce that tastes like metal. This year I will remind you to reserve a few for later.\u00a0Our private event dinner of sausage heaven ended with the public barn dance at Pie Ranch<\/a>. These dances are offered once a month and they are a lot of fun. Hope to see you there…<\/p>\n

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Pie Ranch Barn Dance Yeeeehaw!<\/p>\n<\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Before I begin touting Molina tomatoes that aren’t even in season yet (I bet you gobbled up yours fresh last summer and forgot to can them?), I’d like… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":3179,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[676],"tags":[26,982,60,135,929,225,245,265,283,971,984,978,836,337,975,972,970,981,976,403,404,979,977,459,469,980,983,506,510,511,545,547,973,974,619],"class_list":["post-3177","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat-recipes-2","tag-amy","tag-basque","tag-beef","tag-cherry","tag-coast","tag-easy","tag-featured","tag-fried","tag-glaze","tag-grassfed","tag-grill","tag-herbs","tag-image","tag-italian","tag-kat","tag-left","tag-leftcoast","tag-marinated","tag-molina","tag-ms","tag-ms-glaze","tag-oregano","tag-parsley","tag-pepper","tag-pie","tag-piquillo","tag-powder","tag-ranch","tag-recipe","tag-recipes","tag-sauce","tag-sausage","tag-sustainable","tag-tom","tag-tomato"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2013\/03\/DSC_0194.jpg?fit=4288%2C2848","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-Pf","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3177","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=3177"}],"version-history":[{"count":54,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3177\/revisions"}],"predecessor-version":[{"id":3233,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/3177\/revisions\/3233"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/3179"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=3177"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=3177"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=3177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}