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.
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.
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.
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.
- `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
- 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.
- I added the black olives, they weren't in the original recipe, but I had some in the fridge that needed to be used.
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.