Lou Decruss > wrote in
:

> 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


Lou,

Thanks for all the information and recipe ideas!

I live in Media, PA, just outside of Philadelphia.

I went to three different farmer's markets today and no banana peppers.

I saved your post and filed it under banana peppers, should my luck
change.

Again, thanks,

Andy