In His Hands: Local Food, Local Chefs

After last summer's abundant pepper harvest, Piquillos: The Little Beak With a Big Bite I decided to deliver Piquillos to three local chefs and ask these talented young men to offer opinions about the fruit and tips for using them.  The results were delicious. 

Chef Sam Ratchford holds Piquillo Peppers

Chef Sam Ratchford, of Vidalia Restaurant in Boone, NC, was the first chef customer for Heart & Sole Gardens and he never fails to showcase local ingredients in interesting and tasty dishes.  For some of the Piquillos, Chef Sam roasted and then stuffed them with local goat cheese and Watauga County country ham; with the remaining fruit, he pickled them in a sweet brine.

Chef Kyle McKnight's Marinated Piquillos With NC Drum

My next stop was Hickory, NC, to present peppers to Chef Kyle McKnight.  Chef Kyle actively seeks unusual local ingredients and he frequently collects seeds from fruits and vegetables and passes them along to farmers, expanding supply and serving as a seed swap source.  Chef Kyle marinated Piquillos and served them with fresh NC Drum, candy roaster squash, watermelon radish slices and greens and the sweet peppers were a perfect companion for the fish. 

NC Pepper Gochujang in Process at Heirloom Restaurant

Chef Clark Barlowe, of Heirloom Restaurant, in Charlotte, received the final pepper delivery.  After preserving some Piquillos in pickling brine and adding others to the restaurant's house pepper sauce, Chef Clark included the remainder in what may be the first Gochujang made entirely from NC peppers.  Gochujang, a slightly sweet, spicy fermented chili sauce, is a staple in many traditional Korean dishes. 

Roasted Piquillos, Stuffed with Herbed Cheese

 

Back in my own kitchen, I decided to go with a simple Piquillo preparation.  Maybe not as ambitious as the dishes prepared by professional chefs, but tasty enough to satisfy this home cook's family.  Whether you try this recipe or create your own unique one, look for Piquillos at farmer's markets this summer and enjoy that smoky sweet flavor while at its peak.  

Roasted Piquillos Wrapped with Proscuitto

6 Ripe Piquillo Peppers
Broil peppers until skin chars on all sides.  Place peppers in a paper bag and close bag to allow peppers to steam and cool. Remove skin, seeds and stem ends.
Combine 2 ounces each Cream Cheese and Chevre in a glass bowl, microwave for about 15 seconds.
Stir cheeses and 1 tablespoon freshly snipped dill, thyme leaves and fennel.
Stuff peppers with cheese mixture.
Use kitchen shears to cut 1-2 slices Proscuitto into 1/2 inch strips.
Wrap Proscuitto around peppers, crossing strip.
Lightly brush each pepper with olive oil.
Bake on a lined baking sheet in a preheated, 375 degree oven for about 5-8 minutes or until Proscuitto is lightly browned.