Dippity Duo

[Don Cuevas]

We had a cookout for a few friends yesterday, and among the starters we made were the obligatory guacamole, and a new item for me Feta Roasted Red Pepper dip. I got the basic recipe from Epicurious.com, but enhanced it with more zing.

Roasted Red Pepper with Feta Dip
4 red bell peppers
1/4 cup extra-virgin olive oil
2 garlic cloves, peeled
2 cups crumbled feta cheese

preparation

Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers. Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight.

I made the following changes:
as I couldn't get feta here, I used a small wheel of Queso Cotija.
I increased the garlic by 1 clove.
I added some smoked pimentón de la Vera, and a little pimentón picante.
Three or 4 anchovies, some pepper sherry, a little salt and some white wine vinegar and enough olive oil to make it dippable.

I think I can put a picture here.


The guacamole was standard guac, made with local avocados, a little finely chopped red onion, a seeded and finely chopped chile jalapeño, a couple of diced Roma tomatoes, fresh lime juice, salt and cilantro.

Guacasaurus photo


That is all for now.

A friend brought her specialty of sardines mashed with cream cheese. You either like it a lot or you don't like it at all. I liked it.

[Deleted]

That red pepper dip looks really good, but I can't see the point in charring the peppers (and anyway, I don't have gas). I could maybe burn them some in my oven if I had to.

I'm pretty sure I'd like the sardine stuff -- I like really fishy tasting fish, unlike a lot of my friends.

[bixaorellana]

Kerouac, buy canned or bottled pimentos if you don't want to char the peppers. Charring them does give a nice taste & is pretty much the only way to peel them.

Sometimes whole canned pimentos come in pretty big cans. They will keep for a very limited time in the fridge after opening, so I've found a couple of ways to use up the can quickly.

Hmmm. I was going to link you to the pimento cheese thread, but see that you don't like pimentos. No matter, I'll forge ahead for those who do: pimento cheese spread.

And I'll just pretend that everyone is clamoring for my other recipes using pimentos, and post them in the Requested Recipes thread.

(note -- both are pasta recipes and one is with seafood, so worth checking out)

[hwinpp]

Charring gives it a slightly bitter/smoky taste. Familiar from Lao dips.

[mockchoc]

Roasting them gives them a lot of sweetness too.

Just throw them in the oven till charred, then in a bowl covered in plastic wrap till they are easy to peel.

Sorry if anyone already said that but I don't have time to read it all.

They are nice just done like this, sliced and marinated in olive oil, vinegar, garlic and salt/pepper if you like. Pinch of sugar if still not sweet enough.

[Deleted]

K2,I think you need to take that test again in After Dinner,the one about which pasta dish you are. For someone who's profiled as not being picky you sure seem picky (pimento,squash,dried fruits...).

[Deleted]

But I eat EVERYTHING. I allow myself to have preferences when I am preparing food myself.

In a collective situation, the only veto that I have ever imposed is no pineapple on pizza.

[Deleted]

Forgive me, I was being a bit snooty and harsh that day,or if you will picky.