Update and Redux: J – This dish was a wonderful surprise for me. I love it! I didn’t know about Gypsy peppers until Luke introduced us to them. Gypsy peppers are abundant in Summer. Combined them with bacon and Fontina cheese … Yum!
J – This is a little like breakfast-in-a-bite …
and way more. I suppose you could just add eggs, done in some delicious way. It would be a great breakfast. But, this dish goes beyond that. It’s breakfast. An appetizer. A first course. A cocktail yummy. Your choice.
Only problem is … you better make a lot. They go fast. Ours lasted about a minute, once they were plated and shot.
What happens when we see something in the store … or, even better, in the field … until we decide to make a new dish? That’s actually a really hard question.
Each of us reacts differently. Radically different dish? Classic reinterpretation? Asian opportunity? We don’t know until we share our impressions, Then, we decide and execute … fast.
|Bacon-Wrapped Gypsy Pepper Stuffed with Fontina Cheese|
- 3 Gypsy peppers
- 3 oz Fontina cheese
- 6 strips of thinly sliced bacon
- Preheat a 375 degree oven on convection, if possible.
- Cut a “T” shape slit into peppers. Remove seeds and ribs.
- Place a 1oz strip of cheese into each pepper and close them.
- Completely wrap each pepper in bacon strips. It will take 1 to 2 slices of bacon, depending on the size of the peppers. This is where thinly sliced bacon really helps. Use a toothpick to secure bacon onto peppers.
- Place peppers in a hot skillet. Cook until bacon is seared on all sides.
- Place in oven. Try to make sure the cut side of the pepper is facing up, so the cheese doesn’t run out of the peppers. Cook for about 5 minutes.
- Place on platter.
Stand back! Christina’s early experiences shooting Luke’s cooking are a reminder. While that doesn’t happen now, the lesson is learned. This chef moves quickly.
Enjoy while you can!