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