Double Dip: Smoked Egg Pate and Grilled Bell Pepper with Feta

On to the pepper dip. But first, SoupAddict must indulge in a mini-rant. Please hang in there while she works through this troublesome issue.

Somewhere, somehow, word spread that if you allow a hot roasted pepper to cool in a paper bag, its skin will be easier to remove.

That’s complete poppycock.

The skin of a properly roasted pepper will peel right off, no matter how you cool it, and any recipe that says to use the paper bag makes SoupAddict bristle [looking right at you, recipe writers at Bon Appetit]. So, SoupAddict felt vindicated when Steven Raichlen debunked this paper bag myth in this very recipe in his book.

And I might add that you are now witness to the very first time SoupAddict has ever used the word “poppycock” in her blog. And perhaps in writing, ever.

But it shan’t be the last.

“Why, that’s simply poppycock.”

Oh yeah. That’s gonna get some mileage. Yessirree.

Okay, so, you’ve removed the top of the pepper using deep cuts around the top edge (see previous photo for angle of knife). Most of the seeds are attached to the top, so if you cleanly remove the top from the side ribs, you’ll have fewer seeds to deal with.

Not that it’s a big deal to deal with pepper seeds. It’s just the way I do it.

Use a sharp paring knife to cut the pepper in half and scrape out the ribs and remaining seeds.

Then flip the pepper over and remove the skin. Which will be very easy to do if you’ve roasted the pepper correctly (see rant above). As you can see, the skin came off in my fingers in one sheet. SoupAddict may lack certain admirable qualities, but she can roast a mean pepper.

Blend all ingredients to a smooth, loose paste.

And let’s see how we did: Mmmm mmmmmmMM. Boy, that’s good. Smoky, roasted red peppers with the creamy saltiness of feta. Wow.

If ever you needed an excuse to throw a party in dreary, downer January, these dips will sweeten the deal.

Israeli Smoked Egg Pate

Adapted with minimal changes from Planet Barbecue! and PrimalGrill.org

Ingredients:
4 large eggs
1/4 cup mayonnaise (preferably Hellmanns)
Kosher salt and freshly ground black pepper
1 shallot, skewered on a bamboo stick
A few drops of fresh lemon juice (optional)
Finely chopped fresh flat-leaf parsley
1 cup hardwood chips, such as hickory, cherry or apple, for smoking, soaked for one hour

Instructions:
Place the eggs in a saucepan with cold water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat to a simmer and cook the eggs exactly 11 minutes. Drain into a strainer and rinse the eggs under cold water until cool enough to handle, then peel. The recipe can be prepared several days ahead to this stage (store eggs in the fridge).

Smoker method:
Set up your smoker for smoking and preheat to 275 degrees. Place the eggs in the smoker and smoke until covered with a light brown film of smoke, 20 to 30 minutes. Transfer to a plate and let cool.

Indirect grilling method:

Set up your grill for indirect grilling (hot charcoals on one half of the grill, nothing on the other) and preheat to medium-low. Toss the wood chips on the coals. Smoke as described above, placing the eggs over empty area. Cooking time will be 15-20 minutes. Transfer the eggs to a plate and let cool.

Quarter the eggs and place in a food processor. Coarsely chop the mixture, running the machine in short bursts. Work in the mayonnaise, shallots and salt and pepper to taste. Add a squeeze of lemon juice.

Transfer the pate to a bowl. Sprinkle with parsley.

Grilled Bell Pepper and Feta Cheese Dip

Adapted (with changes only in the preparation of the roasted peppers) from Planet Barbecue!

Ingredients:

2 large or 4 small red bell peppers
4 ounces feta cheese, drained and crumbled (about 1 cup)
1/2 to 1 teaspoon hot red pepper flakes
1/4 cup extra virgin olive oil, or more as needed
Coarse salt and freshly ground black pepper

Instructions:
Prepare grill (gas or charcoal) for direct grilling (i.e., over the flames), preheating to high.

When the grill is ready, arrange the peppers directly over the hot coals or burners. Grill peppers until charred black on all sides (3 to 4 minutes per side). Don’t forget to grill the pepper bottoms.

Transfer the grilled peppers to a cutting board and let them cool. Remove the pepper tops and discard. Slice the peppers in half and use a paring knife to scrape out the seeds. Flip the pepper slices over and remove the skins. Don’t worry if some of the skin is still stuck to the pepper, despite your efforts. It will simply add flavor to the dip. Slice the peppers into 1″ pieces.

Place the peppers, feta cheese and hot pepper flakes a food processor fitted with the chopping blade. Puree to a smooth paste. With the machine still running begin drizzling in the olive oil to obtain a dip consistency. Taste for seasoning, adding salt, black pepper and additional hot pepper flakes as needed.