Living vicariously can only be so satisfying. I’ve been glued to my Twitter and Facebook feeds this weekend, as many of our most beloved Doristas attended IFBC in Seattle. I languished at home, nursing my “Last-Minute McCarthy” moniker, because I couldn’t commit. While I pouted, Trix, another NON-attendee, drank wine and floated the hashtag #suckitDoristas on Twitter to drown her sorrows. I think Mardi wins for most mature, as she stuck to compliments and encouragements on the conference attendees’ social media channels.
Even in my funk, I managed to make this week’s recipe, though there were no piquillo peppers in sight. I was seduced at the Food Co-op by some pretty little organic purple peppers, which I substituted for the intended star of the show. I want to prolong that summer freshness for a little while longer, so the crunch of sweet, raw pepper was more appealing than the wintry-seeming jarred variety. I kept to the recipe otherwise, though our dog claimed a little bit of the tuna meant for the filling.
These were a hit – sweet, hot, salty, tangy, and minty – hard to go wrong, right? There may or may not have been some Okanagan red involved in the meal, but you should just put that down to my sour grapes (the Okanagan ones weren’t, though; they were just right).
Tomorrow there’ll be a little balm for my wound – I get to meet Cher, one of our most stalwart Doristas. I’m looking forward to it!
And just so you know, I did make the chops from last week – twice, in fact. Both times, though, I neglected to take pictures. I think it just went out of my head, once I saw how perfectly cooked they were. My chops were venison, so I modified the herbs a bit, using a mix of rosemary and sage. I marinated them for a day (which really draws out the gaminess – though these chops were from a young buck which, according to my Dad, is as sweet as candy). I also made the rosemary butter ahead, too. The herbs were from my garden, we served them with the last of the green beans from the garden, and the rosemary butter that topped the chops also went into some lovely smashed potatoes. All you’ve got is my word for it though, because I forgot all about my camera for those meals.
You can find many other blogged descriptions of this FFWD recipe here: Tuna-Packed Piquillo Peppers
6 thoughts on “FFWD – Tuna-Packed Piquillo Peppers”
I have to admit I only saw the #suckitdoristas tweets about five minutes ago. Although I’m hanging out in the PNW for the next few days, silly me won’t make it to Vancouver. 😦
I know you’ll have an awesome time with Cher. It’s been a blast hanging out with her!
I have been enjoying, albeit a bit jealously, the adventures of the Doristas in Seattle too. Your venison chops sound fabulous!
Oh but you haven’t heard what I’ve been muttering under my breath as I type those encouraging messages 😉
SO jealous you get to meet Cher!!
And those purple peppers ? So adorable!
You and Trix both had me laughing. If we had planned, I could have had Trix send a bottle of tears so that we could share a cocktail in her honor! (And Mardi’s)
Thank you for having dinner with us Sunday night – it was great to finally meet you!
It was so great to meet you and Joe! I had a good time. If you ever come back this way, I’ll give you a proper tour. 🙂
Hi Teresa! I’m sorry to read that you were in a funk but happy you hung out with Cher and joe-I hope that softened the blow! I would have loved to see you in Seattle-it was fun to meet that Dorista cast of characters that attended IFBC-for sure and Dorie, such a thrill to meet her 😉 Hopefully our paths will cross one day because I would love to meet you too 😉