What's on the Grill #186: Goat Cheese Stuffed Pepperdews
I'm certain everyone is getting tired of this, but I keep finding things I really, really like in Techniques for Planking
. Enter, Goat Cheese Stuffed Pepperdews. This really shouldn't come as a surprise, as if you were to stick cheese in anything, especially peppers, it will be half way down my gullet before you finish rattling off the ingredients past cheese.
The hardest part about this recipe is finding pepperdews. I first wanted to try this recipe last week, but after being stuck at Meijer, I discovered the odds of finding pepperdews there about as high as finding someone competent in front of me at the U-Scan. This week I had almost forgotten about them until I spent an extra few minutes perusing the new cheese section at Kroger. After an inadvertent turn, I stumbled upon several plastic containers of pickled peppers and there they were, pepperdews. Hoorah.
This recipe couldn't be any easier. Drain the peppers and pat dry. Stuff them with goat cheese, mount them to a plank and than drizzle with olive oil.
Prep your grill to direct medium. Place the plank directly over the flame and grill for about 15 minutes.
Once done to your likeness, like when the cheese and peppers blacken a little, take them off. Sprinkle with some rosemary and serve.
We only prepared about 20 and they were gone in just as many minutes. Pepperdews are rather mild, and a little on the sweet side. Add in some goat cheese and wow. These bad boys are a great appetizer that don't take much work, but look great when served on a smoldering piece of wood. That's my kind of snack!
. Enter, Goat Cheese Stuffed Pepperdews. This really shouldn't come as a surprise, as if you were to stick cheese in anything, especially peppers, it will be half way down my gullet before you finish rattling off the ingredients past cheese. The hardest part about this recipe is finding pepperdews. I first wanted to try this recipe last week, but after being stuck at Meijer, I discovered the odds of finding pepperdews there about as high as finding someone competent in front of me at the U-Scan. This week I had almost forgotten about them until I spent an extra few minutes perusing the new cheese section at Kroger. After an inadvertent turn, I stumbled upon several plastic containers of pickled peppers and there they were, pepperdews. Hoorah.
This recipe couldn't be any easier. Drain the peppers and pat dry. Stuff them with goat cheese, mount them to a plank and than drizzle with olive oil.
Prep your grill to direct medium. Place the plank directly over the flame and grill for about 15 minutes.
Once done to your likeness, like when the cheese and peppers blacken a little, take them off. Sprinkle with some rosemary and serve.
We only prepared about 20 and they were gone in just as many minutes. Pepperdews are rather mild, and a little on the sweet side. Add in some goat cheese and wow. These bad boys are a great appetizer that don't take much work, but look great when served on a smoldering piece of wood. That's my kind of snack!
Mike Lang