I got the recipe from BBQ University off the TV. I don't have any pictures, but we had this at the last UFC event when we smoked some ribs and had burgers and beans. You remember it, you do.
4 yellow onions
package of Italian sausage or bratwurst
4 oz Monterrey Pepper Jack (or a smoked cheese) cubed
First peel the onions and cut a large deep plug out of the top (non-rooted) end of the onion.
Save the plugs and dice into little bits. Saute them in one sausage until all soft and the sausage brown.
Set each onion on a small ring of aluminium foil to help it stand. I'm not sure if cutting the bottoms off would work as they might leak the center yummy stuff out while cooking.
Dump the cheese into the sausage and onions and stir. Quickly add the mix into the cores of the onions and top off with a tab of butter.
Put them in the smoker for 2 to 3 hours, or longer. When they can be squeezed like toilet paper, they are done.
The rest of the sausage in the packed can be added about 40 mins to and hour after the onions go in. So these cook for about 2 hours or so.
We had pretty low heat at first so it might have taken longer for us this time. I was informed that they would do better if the plugs were cut deeper, and I agreed. Also the sausages were killer stuffed into a bread roll with some sweet BBQ sauce. So there.
1 pound penne pasta
2 tablespoons Extra Virgin Olive Oil
3 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, finely chopped or grated
3 tablespoons flour
1/2 cup white wine
2 cups milk
1 package Knorr Vegetable Soup mix (dry)
1/2 cup sour cream1
10-ounce box frozen chopped spinach, defrosted and wrung dry
1 10-ounce box frozen chopped artichokes, defrosted and wrung dry
Ground black pepper
1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
1 cup grated Provolane cheese, for sprinkling on top
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Preparation
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Preheat oven to 350ºF. Mix the dry vegetable soup mix and sour cream (I did this about an hour before I started dinner to allow the veggies to dehydrate)Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop the pasta in. Cook to al dente according to package directions. Drain the pasta and reserve. Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheese and sour cream mixture to the sauce and stir until melted. Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Provalone over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.
