... as far as food.
What is your (or your better half’s) “go to” dish or appetizer when going to a party or potluck?
I just dropped off an appetizer to a 4th party I’m going to. To my dismay they were eaten by the time I left ... so much for the guests ... I’m heading back to the store to make another batch.
What I made was something that used to be served in Italian Delicatessens in a bowl on the counter for customers to try ... they are Cherry Shooters
... aka Peperoncini Ripieni.
Cherry Shooters are cherry peppers about the size of small ping-pong balls with the seeds taken out and then stuffed with Italian lunchmeat like capicola and a cheese like smoked provolone, and then partially covered with extra-virgin olive oil.
Unbelievably good, they really have to be tried ... a giant hit.
They can be stuffed with all sorts of things ... my favorite recipe is the following ...
The peppers I use are Mezzetta ...
Here’s the recipe ..
Cherry Pepper Shooters
12 – 16 Marinated cherry peppers
1/2 Lb. smoked or sharp Provolone cheese
4 – 6 Slices capicola or prosciutto (approximately 1/8 Lb.)
Olive Oil (EVOO)
1 Large clove garlic, peeled and sliced
Rinse the cherry peppers under running water. With a paring knife, remove the stems. Using a melon-baller, knife or small spoon, remove the seeds and ribs.
Cut the provolone into cubes small enough to fit into the cherry peppers. Wrap each piece of cheese with a thin ribbon of capicola. Stuff one into each pepper.
Place the peppers in a clean glass jar, distributing the garlic as you go. Fill the jar with enough olive oil that has had just a bit of salt and pepper added to it, to cover the peppers.
Let sit, refrigerated, overnight before serving.
Serve shooters at room temperature with lemon wedges.