Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 bunch | Broccoli, trimmed, peeled, florets separated, stalk chopped into small disks/chunks |
| 4 tablespoons | Salted butter |
| 1 \N | Fresh cayenne pepper, stemmed, seeded, thinly sliced |
| 1 medium | Onion, cut into 1/8\" rings, rings cut in half |
| 1 tablespoon | Chopped garlic |
| 1 \N | Orange bell pepper, cored, quartered, julienned |
| ½ teaspoon | Salt |
| ½ teaspoon | Black pepper |
| 2 tablespoons | Flour |
| 1 can | (28 oz) whole, peeled tomatos |
| 2 cups | Shredded cheddar cheese |
| \N \N | Cooked rice <this is an optional serving suggestion by the author a.z.> |
From Biker Billy Cooks with Fire by Billy Hufnagle <pg.165& 191> Preheat oven to 350F. Melt butter in large frying pan over med. heat. Add the cayenne pepper, onion, and garlic and saute for 2 - 3 mins. Add the broccoli stalks and saute for 2 - 3 mins. Add teh bell pepper and saute for 2 - 3 mins, or until the onion is golden. Add the salt , black pepper, and flour slowly while stirring, mixing well so there are no lumps in the flour. Transfer the tomatos from the can to a bowl using a slotted spoon.
(Do not drain the tomatos; you want the juice that is inside them) Cut the tomatos into large chunks. Add them to the frying pan with ¼ cup of the tomato juice from the can. Stir well and simmer for 5 mins. Add the broccoli florets to the pan,stir well and simmer 5 mins. Transfer to a baking dish. <you can stop at this point, and cover with clear wrap when cool. Hold in fridge overnight. a.z.> Cover with cheddar cheese, and bake for 15 - 20 mins til the cheese is melted and bubbly. Remove from the oven and serve on a bed of rice. Serves 6 as a side.
Posted to FOODWINE Digest 1 November 96 Date: Fri, 1 Nov 1996 13:00:17 -0500 From: "alexandra z." <madnorth@...>