Here is an easy starter to make on the grill while peppers are at their peak. Jalapeño peppers vary in heat from mild to hot, but whatever you start with, the creamy goat cheese mellows them out a bit. This could also be done with the mini sweet peppers, for those who don’t like any heat.
Remove the seeds and membranes from the jalapeños (most of the heat is concentrated in the membranes, or placenta of the pepper). Be careful to wash your hands well after handling the jalapenos, so you don’t spread the oils (some people like to wear gloves while handling hot peppers).
Cut the peppers in half and put about a teaspoon of goat cheese on each pepper half.
Pass them around and serve up the margaritas!
What about the shallot slices? They are splendid served on any meat, slightly charred and drizzled.
Yum, and shallots….triple yum!