Monday, November 7, 2016

Final SRC Post- Tapenade topped Tomatoes aka Hairy Eyeballs

This is a hard post to write.  I've been a member of the Secret Recipe Club for several years now, and the Secret Recipe Club will be no more after this month.

Lack of bloggers who would sign up each month contributed to the demise, and it's sad.  I got to know so many bloggers through this club, got some great recipes, many of which I've made over and over.
But I'm gonna stay in touch with many of the bloggers, mainly cause they keep posting wonderful recipes that are truly make again and again and again recipes.

One of the bloggers who I'd never been paired with up until now, was Dorothy of Shockingly Delicious.
I have stalked her blog before, and now I have permission to dive in and find a recipe to make for this, my final "sad face here", Secret Recipe Club post.  Dorothy not only blogs, she creates recipes, and has won lots of awards and contests and also been featured in Saveur Magazine as well as Sunset Magazine. WOW.
And she's also a nice lady.  Maybe a little competitive with some of the other bloggers? in SRC.
 Nah, it's all good clean fun. 
I've been wondering if maybe Dorothy and I might have crossed paths in the past, maybe down the aisles of Ralph's or Cook's?  I was lucky enough to 'winter'  in Malibu some years ago, and I miss it still.  It was one of those places that called to my heart. My dog Mauli and I walked on Dan Blocker Beach, a lot.  Mauli would play with her tennis ball for hours there, and loved to watch the dolphins. 
But I digress...

And as is my wont, I looked at Dorothy's Appetizers first.   And gee, guess what, I picked a recipe almost right away. 

It happens.

I was going to a Halloween party, and saw this and adapted it a little.  And umm, renamed it. 
Her name for it is Tapenade Tomatoes, but pardon me Dorothy, I renamed them, for Halloween.
Hairy Eyeballs.
Hairy Eyeballs

I used her tapenade recipe for it,  and then adapted it a little.  Cause that's what we do? I also served this in a Orange Pepper that I'd cut the top off of, and taken the seeds out of.  Peppers make great dishes, and you don't have to wash them later on.  Just eat the evidence.  This was so good alongside some Naan.
Tapenade


I also liked her Maggots on Meat,.
But I'm bookmarking that to make next year when the watermelon are ripe and in the stores.  And I won't be calling it that.
These Cheese Crispies are on the list to make.  As are these Fiery Frico Cheese Crisps.
and then there was this, Dates stuffed with Chile Chevre.  But I need some of that Chile Chevre, I wonder if they deliver?  Sigh...

For now though, here's the Kalamata Tapenade, which I used to top the cherry tomatoes. 


yield: 2 cupsprint recipe

Kalamata Tapenade

prep time: 5 MINScook time: 5 MINStotal time: 10 mins
Everyone needs a great Tapenade recipe. Not only is this good on crusty bread or topping cherry tomatoes it also works as a spread on Muffelattas. This is a great appetizer to have on hand, it keeps for weeks in the fridge, and is ready to go in seconds.

INGREDIENTS:

  • `1 cup Kalamata Olives, drained
  • 1 can Black Olives, drained*
  • 2 tablespoons, rinsed Capers
  • 1 tablespoon minced garlic (a microplane works great for this)
  • 2 teaspoons Anchovy Paste (you can also use drained and rinsed Anchovy fillets finely chopped)
  • a few grindings of black pepper about 1/4 teaspoon
  • 2 tablespoons Cognac or Armagnac (optional)
  • 1 tablespoon Orange Zest
  • 4-6 tablespoons EVOO

INSTRUCTIONS:

  1. Add all the ingredients to a food processor and process until finely ground. Serve with crackers, or Naan or a nice crusty bread. This does keep in the fridge for a little while.   I topped some Cherry Tomatoes with it.
  2. I added the black olives, they weren't in the original recipe, but I had some in the fridge that needed to be used. 
Created using The Recipes Generator

I used some of the Tapenade on top of some Cherry Tomatoes as Dorothy suggested.
First off, cut the tomatoes in half, place them cut side down on some paper towel to drain.
  Otherwise the Tapenade slides right off again. I tried to top them right away, and the Tapenade slid.   I used a piping bag to get the Tapenade on the tomatoes after they had drained.
Then I piped a 'pupil' right in the middle with some cream cheese.  I used a piping bag for that as well.
Next I took some shredded/grated Romano Cheese, sprinkled that on top and served them. 
Hairy Eyeballs
  Although they were also tasty all by themselves. Simply topped.
Tapenade Tomatoes


Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

22 comments:

  1. Wonderful that you got Dorothy's site! At least you leave with a beautiful, sweet, happy feeling!

    of course, we'll be in touch! I follow you on FB and also through the blog!

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    1. I was beyond thrilled to get Dorothy's blog, and then ended up picking a very simple recipe. But simple is good, right? So glad we 'met' here and I will be following your blog as well.

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  2. What a fun recipe! Great pick for our final SRC post! Have a Happy Thanksgiving!

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    1. Thanks, I love to play with my food. This was fun to play with. And it tasted great as well. Happy T-Day to you as well.

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  3. I always grow cherry tomatoes as they are ready long before the bigger varieties. But when the big ones are ready I ignore the cherries.Next year I'll do this - perfect little appetizer with drinks!

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    1. I'm thinking I might just plant a pot or two of cherry tomatoes next year, cause these were fun to make and eat. And the tapenade was great as well. A perfect little nosh with a drink.

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  4. I enjoyed cooking from your blog so much this month, Sid! And LOVED the layer cake!!! Everyone needs a tapanade recipe in their rolodex - great pick for this final SRC Reveal!!

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    1. Thanks for the great write up on my cake. My mouth was watering. I now have several Tapenade recipes, and the one this month was the best one yet. They're a great appetizer to make and keep on hand, cause you never know when they might come in handy.

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    2. Ha! Susan said "Rolodex." How funny is THAT!

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  5. Dorothy is really nice Sid. I've actually met her IRL, and she is amazing. I know we are going to continue to connect, because we are in other groups together, and I'll always be grateful for that.

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    1. I look forward to meeting her and I'd love to meet you as well, IRL. I'll certainly continue with the groups as well. You're not getting rid of me that easily.

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  6. Like you Sid, I am very sad at the demise of the SRC - I have been a member for just over 5 years and I have loved every minute of it. Your last SRC recipe has brought a smile to my face however, such a fun recipe, a GREAT last SRC pick! I hope to keep in touch, Karen former Group D and Group A

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    1. I was finally allowed to join back in Sept. 2012, and my first recipe was from Miz Helen's Country Cottage. I will miss SRC a lot. But am so glad I got to 'know' so many bloggers along the way. Former Group B and Group A, sigh. I'm planning on hosting a linky party the first Monday of the month starting in January, where you link up your favorite recipe for the previous month. We'll see how that one goes.

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  7. I love the dip served inside the peppers!

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    1. I'm not too sure just which is better, being able to eat the dish or not having to wash it?

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    2. Or knowing that not a bit of that lovely tapenade is wasted.

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  8. oh I love this wonderfully quirky take on tapenade. Brilliant. A great final SRC pick from a terrific blog

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    1. I agree, I got the best blog for my final SRC post. And the Tapenade was so good as well.

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  9. They do look a bit like hairy eyeballs. I also love the pepper as a serving dish. I really should do that more often.

    I like your idea of a monthly link-up. Now if I actually get back to posting the recipes I make every month. I feel hopelessly behind.

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    1. Don't they? I love playing with food, and even better when it tastes great as well.
      I'm glad you like the idea. I'm going to be going through my blog, and updating the older posts for the next month or so, but want to start the link-up in January. Just a simple sharing of favorite recipes from the previous month on the blog. And you'll get back to regular posting, I'm sure of it.

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  10. First of all, ALWAYS play with your food, Sid! I highly approve! So glad you enjoyed the 'maters and tapenade. It's kinda so simple you don't need a recipe, but what they heck, eh? I really like your idea of serving it in a cut pepper, too. I would wait for it all to be gone and then snag the pepper for myself, but maybe that's just me. May I say it was been a pleasure being in SRC with you, and I will miss our monthly meet-ups. I know I will see you around on the interwebs, though. Take good care!

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    1. Thank you, I will. What's the point of growing up if you can't make 'grown up' mud pies? Hmmm... I loved the simplicity of this recipe, it looks so pretty on a platter and takes seconds to put together, after you prep the tomatoes and make the tapenade, that is.
      Were you watching when I ate the pepper, cause that's totally how I roll with it. Not only did I not have to wash a dish, I got a nice dose of Vitamin C, and fulfilled a childhood dream and ate the dishes.
      I know we'll cross paths, somewhere, some-when, take care as well.

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