On Tue, 08 Aug 2006 12:50:22 -0500, Andy <q> wrote:

>Damsel in dis Dress > wrote in
:
>
>> On Tue, 08 Aug 2006 05:37:03 GMT, Blair P. Houghton > wrote:
>>
>>>Put some lettuce, tomato, banana peppers, and mayo on it
>>>and it'll be exactly like the BLTs I got at the Caterpillar
>>>plant cafeteria in Peoria, IL.
>>
>> Banana peppers in a BLT. I've gotta try that. Thank you!
>>
>> Carol
>
>
>I had to look up banana peppers and from what I read it's a little late
>to find them, indicating an early harvest?? Never had one. *sigh*
>
>Andy

Banana peppers are very easy to grow, and available quite often in
smaller ethnic markets. Usually Italian and Mexican stores have them.
If you choose to grow your own, they even do quite well in pots. They
can grow to be 9 inches in length. They are occasionally served on
hot dogs in Chicago. They're good sauted and served as the condiment
for an Italian beef sandwich. A "truck-stop" pepper and egg sandwich
is also delicious with banana peppers, as are omelets and pizza.

Andy, I've no clue where you live, but if you ever can get your hands
on fresh ones they're nothing like the bottled ones. Even just
tossing a handful of julienned banana peppers in a pan with a splash
of evo and garlic is a perfect side dish.

My favorite way to use them is to place a 2 pound roll of Italian
sausage in a baking dish. Chop as much garlic as you prefer. (I'd
use a whole head) Julienne 6-8 peppers and slice a red onion. Toss
that on top the sausage and sprinkle with dried (or fresh if you've
got them) Italian spices (not necessary, but adds flavor the juice.)
Pour a cup or two of dry wine over it and add enough water to cover
half the sausage. Bake for 45 minutes at 375, flipping once. Serve
on crusty french bread with a pile of banana peppers piled on top the
sausage. Spoon the juice to your liking or use dipping bowls.

I thought this picture was pretty funny.

http://www.freakingnews.com/view.asp...play=photoshop

Lou