Ernest Borgnine's Beef-Peppery Special
1 1/2 lbs. lean beef, cut in 1/2-inch cubes
1/2 tsp. salt
A few grating of black pepper
1/2 tsp. vegetable oil (or butter)
1 large onion, peeled and chopped
1 clove garlic, pressed
1/4 cup finely minced salt pork
4 large bell peppers
2 small hot chili peppers
1/2 can tomato paste2
2 ripe tomatoes, peeled and chopped
1/2 tsp. cumin
1. Season meat sparingly with salt and pepper. Rub heavy skillet with vegetable oil (or butter); heat, brown meat quickly; set aside.
2. In separate skillet, lightly brown onion, garlic, and salt pork. Remove stems and veins from bell peppers, chop; chop hot chili peppers. Add both kinds of pepper to browned onion mixture. Cover loosely, cook slowly, let steam come up, discard liquid.
3. Add cooked pepper mixture to meat. Add tomato paste, chopped tomatoes and cumin. Cover loosely, let simmer about an hour (or until meat is tender and sauce has reduced one-half in volume). Stir several times to prevent burning. Correct seasonings. Serve on cooked rice or baked (or mashed) potatoes, with tossed green salad.
Thoughts: Chopped cooked chicken (or leftover pork) can be substituted for beef.
Ernest Borgnine's Zucchini Cheese Omelet
3 small zucchini, cleaned and scrubbed
1 medium-sized onion
1/2 cup minced salt pork
2 tsps. butter
1/4 cup grated Parmesan cheese
Salt and freshly ground pepper to taste
1. Slice zucchini in thin slices; set aside. Lightly brown onion and salt pork; pour off any excess fat. Add sliced zucchini and butter; cover loosely and steam about 5 minutes, stir several times.
2. Beat eggs, season with salt and pepper. Add grated cheese to eggs, mix well; pour into skillet with vegetables. Cook over medium heat; turn to brown lightly on other side. Serve at once for luncheon or supper dish. Serves 4.