Saturday, February 24, 2007
Quick and colorful appetizer. Slightly sweet and slightly hot pickled bright red piquanté peppers aka Peppadews(tm) are from South Africa, but can be found on salad bars or olive counters at many grocers. A chef friend of mine told me of this unique appetizer, and I finally gathered the ingredients together to make it. It is chock full of vitamin C - 1/3 cup provides 100%! Here is the nutritional profile.
And you've probably guessed it, this is my entry into this week's Weekend Herb Blogging. Kalyn over at Kalyn's Kitchen (where the great South Beach Diet recipes and tips are) began this venture over a year ago, and this week I'm the host. My recipe is Boursin Stuffed Peppadews(tm), but I've also pictured some Chavrie herbed goat cheese in the ingredients photo, as that would also be a great stuffing for these little beauties. Yes, I propped them up on my yoga block so you could see the peppas better.
Boursin Stuffed Peppadews(tm)
12 Peppadews(tm) - or sweet red piquanté peppers
2.6 oz (half a carton) of Boursin herbed cheese
Stuff the drained peppadews with the cheese using a small knife, or for a more finished look, a pastry bag. Arrange artistically on your dish. Voila! You are ready to impress. If you doubled the amount of peppadews(tm), you would of course use all the cheese, but it would make too many for just Dad and I.
If you are wondering what we had after this appetizer, although I didn't picture it, imagine a black shiny plate topped with a tofu, pinto bean and white cheddar tamale, parsnips simmered in chicken stock, and half a fresh tomato with an olive oil and fresh herb dressing, followed with a smaller Japanese pink flowered and lacquered plate with a half slice of German Chocolate cake as a triangle in the center.
Stay tuned for tomorrow, when I post the round up of imaginative Weekend Herb Blogging from around the world. Keep those posts rolling in to me until 3:00 Sunday February 25th, Utah time at annalou AT ix DOT netcom DOT com.