Melted Peppers & Dags
Mickey O'Neil's Mother:
Dags, ya like dags?
Melted Peppers + Dags Recipe
Dinner and a movie. Snatch and an updated old family favorite appropriate for the film (Irish Catholic Scottish Russian-Polish Jewish inspired). Confused? Not as much as I am untangling the threads of my own heritage bundle, I'm sure. All you need to know is how good it tastes. How the peppers literally melt in your mouth. The trick is slow-cooking. Throw this together early in the afternoon and rent a movie. One of Brad Pitt's best.
1 tablespoon olive oil
1 sweet onion, peeled, chopped
4 cloves garlic, chopped
1 large red pepper, cored, cut into strips
1 large yellow or orange pepper, cored, cut into strips
2 green bell peppers, cored cut into strips
1 28-oz can Muir Glen Fire Roasted Tomatoes [or plum tomatoes], with juice
A handful of grape or cherry tomatoes
1 cup broth
2-3 tablespoons balsamic vinegar
1-2 teaspoons dried Italian Herbs [oregano, thyme, marjoram]
2 teaspoons dried basil
Fresh ground black pepper, to taste
4 large Kosher hot dags, sausages, brats or vegan dags (in other words, Babycakes, any dag you choose), sliced into coins
In a slow cooker, combine all of the ingredients and cook on low [according to manufacturer's instructions] until the peppers are so tender they break apart with a wooden spoon.
Serve over buttered brown rice or split baked potatoes, or mashed potatoes. Terrific on brown rice noodles.