Jacob_Marley
Well-Known Member
... 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.
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.