Smoked anchovy tomato cherry peppers

[RSands]

Necessity bein' the mother of invention, and having a pile of maters on the counter that needed used, I had to play a little today. Came up with somethin sorta like a smoked stuffed green pepper, appetizer size, with great flavor and a little heat kick. Hope ya enjoy!

Ingredients, 3 med tomatoes, CBP, EVOO, sea salt, seasoned bread crumbs, ~3 tbs fresh thyme, ~2 tbs fresh basil and 3-4 cloves of garlic, (not in pic) a dozen or so cherry peppers, and last but not least, a tin of anchovies.



A couple tbs of evoo in a pan, along with the garlic cloves, low heat, for 5 min or so to take the bite out of the garlic and infuse the oil. Removed the garlic and retained for later..



Charred the tomatoes & removed the skin, then quartered and in to the pan with the fine diced thyme, a pinch of salt and some CBP.



Mashed the tomatoes while stirring & simmering uncovered, 20 min or so, until thickened, almost a paste. Drained anchovies, chopped and added to pan, then muddled em a little, simmering for a couple min.


Chopped basil and garlic added. Stirred/simmered a couple more min.



Added a couple more tbs of olive oil and about 1/3 cup bread crumbs. Kept on low and incorporated.



Paste is about the consistency of a soft hamburger patty. Put it in a baggy in the freezer while prepping peppers.



Cherry peppers stuffed with filling and a little fresh mozzarella on top.



Smoked at 240 for about 50 minutes.



Hope ya enjoyed, thanks for lookin!

[Zeeker]

RSands, well done my friend. They look amazing, I could eat 4 of those without breaking a sweat.

[Richtee]

Wow...outstanding flavor profile there! Big, bold, ballsy! That's some bad breath I'd wear with pride, my man!-

[RSands]

Thanks guys! Halitoses is worth havin for these puppies!

[Bassman]

Those are some fine looking peppers, my friend! Thanks for sharing your recipe.

[Kingudaroad]

Dang, I like the looks of those. Salty, smokey goodness!

[RSands]

Thanks guys, while anchovies aren't for everyone, with the other flavors most wouldn't even detect 'em. They taste a lot like a stuffed green pepper, with a little attitude.

[Richtee]

Thanks guys, while anchovies aren't for everyone, with the other flavors most wouldn't even detect 'em. They taste a lot like a stuffed green pepper, with a little attitude.

THAT should be written in granite somewhere.

DO NOT be afraid of anchovies, folks... look at them as a natural MSG...seriously. They enhance sooo many dishes and sauces. Of course you ALL know the worchester sauce is about 20% anchovy.

[DINGLE]

Nice use of the cherry peps RS! How was the heat factor?

And Rich...NO I didnt know about the worchy sauce being 20%? HUH!

[RSands]

Ahh, Rich, a little light bulb just went on. Thanks! I foresee more experimentation with anchovies in my future

Thanks Dingle! Heat wise, comparing them and the japs from the garden, no seeds, the cherry's are actually a little hotter. Got lucky I guess. After smoking they tasted like a sweet bell with enough heat to open your eyes but not have ya running for something to drink. Combined together, they worked darn good. Got lots of japs though, gonna try this there as well...

[Slanted88]

Man....it do look tasty! Got 2 get over my mental block of bait fish. Louie got after me for makin her try thing's she don't like. I'll muster up & try my bestest. It really look's great!

[Richtee]

Ahh, Rich, a little light bulb just went on. Thanks! I foresee more experimentation with anchovies in my future

My job here is done :{)

People get soo freaked out by the "hairy fish" they have experienced on pizza once. And chances are they were probably either crappy anchovies, or baked in wrong (burnt) or both.

I never make a pasta sauce without a couple filets cooked in. The best Bloodies have anchovy in them... not ONLY in the Worshy sauce! Many marinades incluse some anchovy. And freaks like me will get a can packed in olive oil and a box of good crackers, crack a beer and enjoy the big game on TV!

[RSands]

Thanks Rich! Slanted, thanks as well, and use a heavy bottom pan, low heat, and don't get impatient cookin the maters down. I'll bet ya like it, and have a hard time tellin them fishes are in there!