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Wednesday, October 3, 2012

GORGONZOLA WALNUT POTATOES and ROASTED RED PEPPER SAUCE

Here in Fayetteville, Arkansas we recently hosted the annual Bikes, Blues and BBQ event. Statistics show, it's the second biggest bike rally in America and the largest benefitting local charities! I must admit, its not really my thing, but it does bring a lot of energy, fun, fundraising opportunities, enormous smoked turkey legs and noise to our town - and I do feel a sense of pride that all of these people experience, even for just a short time, this incredible place I call home.
Because we didn't have a bike or the blues, we made our own barbecue. My husband smoked chicken, and I made gorgonzola walnut potatoes and a roasted red pepper sauce to accompany our delectable main dish.

GORGONZOLA WALNUT POTATOES


Quarter 1 1/2 pounds of small potatoes, boil in salted water 20 minutes, or until tender.
Drain potatoes and coarsely mash with 1/2 cup half and half, 1/4 cup butter, salt and pepper to taste. Gently mix in 2/3 cup gorgonzola cheese or other blue cheese of your choice, and 1/4 cup chopped fresh parsley. Sprinkle with 1/2 cup chopped toasted walnuts.
Enjoy!

Recipe adapted from Southern Living, March 2010
www.southernliving.com › Food › Recipes

ROASTED RED PEPPER SAUCE


1 cup roasted red bell peppers
1/4 cup finely chopped gherkins or cornichons
2 tablespoons capers, chopped
2 teaspoons finely chopped tarragon
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
salt and freshly ground pepper

Pat the roasted peppers dry and finely chop. Transfer to a medium bowl and stir in the gherkin, capers, tarragon, lemon zest and juice and mayonnaise. Season to taste with salt and pepper and serve.
Enjoy!

Recipe adapted from Food & Wine, June 2008
www.foodandwine.com/monthly/june-2008

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