hem in a large pot for at least 10 minutes, making
arlic and discard.
Add cherry peppers and scallions and cook (over
Remove stems and seeds from cherry peppers. Slice the peppers into 1/4\" strips
In blender or food processor, blend first seven ingredients until smooth.
Stir in pickled cherry peppers.
uickly. Add some sliced hot cherry peppers and a tablespoon of their
minutes. Add the peppers and garlic; cook for 1 minute. Add
Cut red cherry peppers in half, vertically, leaving stem for presentation.
Remove seeds.
Drain well on paper towel.
In a small bowl combine all remaining ingredients and mix well.
Spoon filling into pepper halves.
Whisk eggs, Parmesan, olive oil, cherry peppers, parsley, 1/2 teaspoon salt,
Wash cherry peppers and place whole, stems intact,
Remove stem and seeds from cherry peppers and rinse peppers under cold water.
Cut meat slices into halves or quarters Cut cheese into appropriate sizes for cherry peppers (pieces should be about half the size of pepper cavity) Add a little grated cheese to bottom of pepper Add half slices of salami and prosciutto Stuff cheese into meat so all fits snugly Sprinkle grated cheese on top Salt and pepper to taste Garnish with fresh parsley.
utch oven; cook and stir for 1 minute. Stir in chicken
Set aside.
Stuff each cherry pepper generously with Italian sausage
Add the garlic and cook for 1 minute.
Meanwhile, heat
Preheat grill.
In a large frying pan, heat olive oil over medium heat. Cook garlic and scallions for 3 mins. Add whiskey and bring to a boil. Remove from heat and whisk in mustard, Worcestershire and sugar.
Season steaks then coat in 3/4 cup whiskey-garlic mixture. Grill steaks for 15 mins, or until cooked to your liking.
Meanwhile, combine bell peppers with remaining marinade. Season. Grill for 8 mins, until softened and charred. Combine with cherry peppers then transfer to a serving platter along with steaks.
he sausage, let it sit for a minute and then start
Preheat an outdoor grill for medium-high heat. Soak hickory
ork and let it sit for 5 minutes to cool slightly
Wash cherry peppers and place whole, stems intact,
Slice the tops off of the cherry peppers and carefully remove the seeds.
Keep the peppers whole.
Wrap a cube of the cheese with procuitto and stuff it into the pepper.
If there is still room in the pepper, stuff in more proscuitto.
Repeat with remaining peppers.
Place all of the peppers into a jar.
A 1 quart jar usually works.
Sprinkle salt over peppers.
Pour in olive oil to cover all of the peppers.
Cover and let sit on counter top for 1 hour, then refrigerate.
I usually let them chill for at least 5 days.
Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers.
Place all of the stuffed peppers into a 1 quart jar - or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.