Sauerkraut Stuffed Peppers

These peppers are inspired by my grandmother’s (Mama Dessie) recipe. I don’t think I have them right but I really like them. They are wonderfully sour with a little heat.

Ingredients:

3 lbs Hungarian wax peppers (hot or mild)
2 cups sauerkraut
1 cup white sugar
8 x 1/2 teaspoon salt
8 x 1/2 teaspoon oil
8 x 1 tsp pickling spice
8 “dashes” of turmeric

Directions:

Wash, cut tops off and core peppers

Stuff peppers with sauerkraut as tightly as possible

Stuff peppers into sterilized pint jars

Heat sugar and vinegar to boiling

Place jars in hot water and pour boiling water over peppers. Let stand for 3 minutes then carefully drain water

Add salt, oil, spice and turmeric to each jar

Pour sugar and vinegar mixture over peppers

Seal jars (11 minute boil) and let cool

Let stand for at least a week

Chinese Beef Jerky

This recipe is based on jerky that my wife’s family gets in Chinatown in San Francisco. It is delicious.

Ingredients:

1 tablespoon hoisin sauce
2 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon ketchup
1 tablespoon dry vermouth (or Bourbon)
2 tablespoon honey
1/4 teaspoon cayenne pepper
1/4 teaspoon ginger powder
1 teaspoon minced garlic
1 lb brisket (or skirt steak), fully trimmed and sliced very thin

Directions:
1. Mix ingredients well, add brisket and marinate at least 2 hours, preferably overnight.

 

 

2. Heat oven to lowest setting (165F – 175F), cut times below by at least half in a convection oven.

3. Arrange meat strips on a cookie cooling rack over a cookie sheet.

 

4. Place in oven and let dry for 2 hours.

5. Turn strips over, place back in oven and let dry for 2 more hours.

 

6. Turn strips over, place back in oven turn oven off and let dry for 4 more hours.

 

7. Transfer strips to a sealable container