Re: [CH] Re: Chile spread--correction
Chad A Gard (gard@indy.net)
Mon, 10 Feb 2003 10:36:56 -0500
On Monday, February 10, 2003, at 08:16 AM, Alex Silbajoris wrote:
>
> Now you made me curious (as I have a tub of ricotta in the fridge) has
> anyone here combined the mildness of ricotta with the flavors of
> chiles, hot or mild?
hmmmmmm.... Thinking of farious crumbly and soft cheeses...
What about Feta? I make a nice red onion, melon and feta salad -
basically saute sliced red onions, coarsely diced cantaloupe and
honeydew in a bit of olive oil, drain, mix with nice crumbled feta, and
top with toasted pine nuts. To chile-fy it for myself, I often add a
little roasted, peeled, and sweet chile, such as a peter pepper. Very
summer-y and, in the midsts of late december/early january, one can
often find very nice cantaloupe and honeydew from Chile (the country)
for a bit of summer in winter.
But, what about a feta-chile spread? Maybe some feta, a nice
stone-ground brown mustard, few chiles of choice, some minced onion,
bit o' garlic... Probably served hot, more as a dip.... Hmmmmmmm.
Too bad it'll be the third week of march before I'm home long enough to
eat anything I haven't already made, frozen, and vacuum-packed....
Maybe I'll try to sneak out to the grocery store during lunch and see
what I can whip up at work (though limited kitchen tools and storage
options are a bit of a problem there...)
Chad A Gard
INCHASE: <http://www.inchase.org>
PercussionAdvocates: <http://www.percussionadvocates.com>