Monday, August 08, 2011

Hot and Hot, but definitely not Haute

One of the things that survived the maple tree falling on my garden were several Hungarian pepper plants. I planted several because I loved them so much last year; and not only did I plant the yellow kind but I planted the black kind, too, which so far seem to be much smaller than the chartreuse ones that look like horns of some kind of bull. The black ones look like the nubs on calves that might some day turn into horns.

If left on the bush they will turn red and incendiary, but they are most often picked when yellow -- when they can still be spicy to very spicy.

My favorite dance with them is to split them lengthwise along one side, leaving the stem end intact, and carefully remove all the seeds and membranes. Do this over a sink and then tap the pepper on the wall of the sink to loosen the seeds so they can be shaken out.

Take out a big block of Cabot Cheddar super sharp Cheese, cut a half inch slice of it and cut the slice into half inch strips. Stuff a chunk of that into each pepper and lay into a gratin dish which can be put into a 425° oven for as long as it takes to melt the cheese and tenderize the peppers, turning them coppery and charred in places.

Oh Yuuuuummmmmmmm!

Let them cool and serve them at room temperature (or beach temp) as appetizers. If you were to have any left you could slice them into mouthfuls and serve them as a side/relishy kind of thing to accompany oh, whatever -- meats, for sure, sandwiches... or just as a non-carb snack.

They are sweet and spicy and creamy and have that nice pepper vegetable taste.

You could definitely use a different cheese -- for instance a blue cheese or Gorgonzola, or Stilton -- I think that's what I used last year. I would try a new melting Swiss raclette type cheese from Southwind Farm down in the Rupert/Dorset/Pawlet Vermont area. And I wonder how a maply, garlicky chèvre would be!

1 comment:

CabotCoop said...

So lovely, and so simple! Thanks for sharing, I guess I'll have to plant a hungarian pepper next summer :-) The farm families who own Cabot appreciate your recommendation :-)