Whisking in West

Welcome to the new face of my blog! Get out your whisk, I have some recipes for you!

With Biltmore Inspirations' new catalog comes a meal planner for 5 weeks! You can now know what to do and how to use the food you buy.

Today's featured food item: Red Hot Pepper Spread.

This delightfully spicy spread features red peppers and jalapenos complimented by sugar and vinegar

Appetizer: Puff Pastry Brie Bites with Spicy Cabernet Jelly

½ cup Biltmore Cabernet Sauvignon
¼ cup Biltmore Inspirations Red Hot Pepper Spread
¼ pound brie cheese
18-inch square sheet of puff pastry or uncooked pie dough
1 egg beaten with 1 tablespoon water
Preheat oven to 375 degrees.
Add Cabernet Sauvignon to small sauce pan over medium heat. Reduce by 85% (until almost syrupy); stir in Red Hot Pepper Spread and cool briefly in refrigerator.
Divide brie into 8 bite-sized pieces.
Dock pastry dough with a fork and cut into eight equal pieces, then brush with thin layer of egg wash.
Place brie onto pastry and wrap pastry around cheese. Place seam side down on greased baking sheet; brush tops with egg wash. Bake 10 minutes.
Top with cabernet jelly, and serve immediately or at room temperature.

Main Course: Israeli Cous Cous ‘Risotto’ with Red Pepper Sauce
Serves 4
1 jar of Biltmore Inspirations Red Hot Pepper Spread
1 (8.8-ounce) package toasted Israeli couscous (about 1 ¾ cups) cooked and cooled*
2 tablespoons olive oil
1 cup low-salt chicken broth
1 large onion, chopped
1 cup diced zucchini
1 cup diced yellow squash
¾ cup finely grated Parmesan cheese
1 cup (packed) fresh Italian parsley leaves
Salt and pepper to taste
*Any other dried cooked pasta can be used as well

Add olive oil to a large, heavy saucepan over medium-high heat.
Add onion and cook until soft and translucent.
Add the zucchini and squash; cover and cook 5 minutes.
Add broth and bring to a boil. Reduce heat to medium.
Add the cooked pasta and let boil until hot.
Mix in the Red Hot Pepper Spread and leave on the heat until heated through, then remove from the heat and add the parsley and cheese.
Season to taste with salt and pepper, if needed. Serve immediately.

Tonight I am going to whisk this Red Pepper Sauce together with some soft goat cheese and approximately 1 Tbs per pork loin chop together. I am going to bake the chops at 375 degrees for about 25 minutes and then top with my "Red Goat" spread, and then broil for about 5 minutes. This will be served with roasted brussels sprouts. As I make it I will take pictures and then post them later on with more specific details of the recipe.