The Ardent Epicure

An Ode to the Pleasures of Food

Gorgonzola and Cream Cheese-Filled Yellow Peppers with Roasted Elephant Garlic

Roasted Garlic
What you will need for this dish: one bulb of elephant garlic, olive oil, salt and pepper
We roasted a whole bulb of elephant garlic using a cast iron garlic roaster.  This creates a delicious, mellow and flavorful garlic that is spreadable.  We spread it on pieces of toast for a delicious, heavenly snack sent straight from Garlic Heaven!

Set your oven or barbecue to about 400 degrees (this can vary a bit, but don't let it get over 500 degrees or so for very long, or you may burn your garlic.
Cut off the top of the bulb, to the point where you are just cutting in to the garlic cloves.
Place the bulb in your garlic roaster, and drizzle with high-quality extra virgin olive oil, sea salt (we used fleur de sel), and freshly-cracked pepper.
Roast the garlic.  If you are using a barbecue, remember to close the lid while you are roasting, or the heat will drop too low.
Continue the roasting for about fifty minutes, more or less.  Anywhere from forty-five minutes to an hour should result in a nice, soft and tasty garlic.  If your barbecue gets too hot, open it to let off some heat, and make sure you don't leave it in too long.
Being very careful not to burn yourself, extract the cloves from the garlic roaster, and spread them on bread, use them in hummus, add them to your favorite foods, or just eat them like that!  However you do it, this roasted garlic will tingle your gastronomical senses, and have you back at your barbecue with another bulb in no time!
Note: if you like, feel free to add other spices to your garlic.  Experiment with flavors, and customize the roasted garlic to your desires.

Stuffed Peppers
What you will need for this dish: 4 yellow hot peppers, 2 ounces gorgonzola cheese, 3 ounces cream cheese, juice 1/4th lime, pinch of salt, pinch of pepper and foil.

Begin by slicing the top or head of each pepper at about 1/4th of an inch from the top. Remove seeds and veins if desired.
Mix remaining ingredients in a bowl until smooth and creamy, adding more lime juice, salt and pepper as desired.
Stuff each pepper to the brim, replace top and loosely enclose in foil. Place foil seamless side down on hot grill at about 400 degrees with a closed lid.
Continue to grill for 5-7 minutes or until tender and charred. 
Note: Some of your cheese mixture will escape, simply scoop this back into your peppers before serving.   

Note: If you prefer to have the skins removed grill the peppers first without the cheese mixture. Once grilled to desired tenderness, allow to cool to touch. Place peppers under running water and remove skins. Now stuff the peppers with the cheese mixture and loosely wrapped in foil. Return to grill on low heat until cheese is bubbly and hot.
For more fun with snacks or appetizers check these out:
Spicy Fresh Fruit Cocktail-Honest Cooking
Tea Sandwiches-Mission Food
Brussels Sprout And Goat Cheese Turnovers-Honest Cooking
Pretzels~Pepper Jack 'vs' Three Cheese-Spookie Queen
Wonton Dessert Fruit Cups-She's Cookin'

Adam ~ Truffle Shuffle
Alisha ~ Magic of Spice

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