Stuffed Pasilla Peppers

Chorizo & Rice Stuffed Pasilla Pepper

The last of the hot Summer weather is the perfect time to finish ripening peppers, and many varieties can be found right now in your local markets. This somewhat mild Pasilla chili is the perfect pepper for stuffing, so that's eactly what I did. The peppers were charred over a open flame then placed in a plastic bag to steam; the charred skin will come right off. A slit is made on the side to remove the chili seeds and membrane which is where most of the heat comes from. Next a mixture of chorizo sausage, diced onions and rice are cooked them spooned into the hollow chili pepper. The peppers are covered with foil in a pan and reheated at 350F for about 20 minutes.  I made a fresh Tomatillo salsa to serve with it. A melting cheese would be good with it as well.

New Food Truck Sites Around Town

The Action Inside the Stadium

Tailgating with Food Trucks

The food truck craze has now entered the world of sporting events. A large group of trucks were cooking for the masses before the 49er football game this last weekend in San Francisco. It's great with more variety and a welcome change from the normal hot dog menu, but the prices are not great with most food starting at around $10 and up. Quality beers go for about $10 as well, a steep price for a quick bite to eat. If your home team is winning and the weather is good then it's all right.

Last chance for Heirloom Tomatoes

A winning combination

This time of year is the last chance to eat amazing tomatoes before the winter cold comes.
A assortment of tomatoes, sliced fresh mozzarella and extra virgin olive oil is all you need!