Olive And Cheese Poppers Food

CHEESE AND HERB POPOVERS

Steps:

• For the blistered tomato dip: Spray a popover pan with nonstick spray and place in the oven. Preheat the oven to 400 degrees F.
• Add the tomatoes, olive oil, sugar, salt, vinegar, pepper, thyme and rosemary to a large skillet. Toss the tomatoes to evenly coat. Cook over medium heat until the skins blister and the juices release, about 10 minutes. Let cool slightly, then remove and discard the herb sprigs and pulse in a blender 3 to 4 times to make a chunky dip (see Cook's Note). Set aside.
• For the popovers: Clean the blender and put in the eggs and milk. Blend until frothy, about 1 minute. Add the Parmesan, chicken stock and butter. Blend until incorporated and homogenous, 1 minute more. Add the flour, parsley, thyme, scallions, salt and pepper to the batter. Blend once again, just until incorporated.
• Divide the batter evenly among the 6 popover cups, filling each halfway. Bake the popovers, rotating the pan after 20 minutes, until golden brown and puffed above the edge of the pan, about 35 minutes.
• Serve warm with the blistered tomato dip.

HOT CHEESE OLIVES

Steps:

• Heat the oven to 350 degrees. Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, salt, cayenne and the Worcestershire and mix until smooth. Beat the egg with 2 tablespoons cold water. Add to the dough and mix just until incorporated. Refrigerate for 30 minutes.
• Remove the dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape it around the olive, pinching to repair any breaks. Place it on an ungreased cookie sheet. Repeat with the remaining dough and olives. Bake until the dough sets, about 15 minutes. Serve hot.

JALAPENOS WITH OLIVE-CREAM FILLING

Steps:

• In a small bowl, combine the cream cheese, olives and olive juice. Spoon about 2 teaspoons into each jalapeno half. Serve immediately or refrigerate.

BLEU CHEESE OLIVE POPPERS

Steps:

• In a medium mixing bowl, whisk together ice water, tempura batter mix, and cayenne pepper just until large lumps disappear. Batter will be lumpy; set aside.
• In a small bowl, combine sour cream, ranch dressing, and hot sauce; set aside.
• Heat oil in saucepan to 375 degrees F.
• Pat dry olives with paper towels. Dip olives into tempura batter, slightly shake off excess, and carefully slide into oil. Do not crowd the pan. Fry for 3 to 5 minutes, until golden. Remove with slotted spoon and drain on paper towels. Skim batter pieces from oil between batches.
• Serve with dipping sauce.

POBLANO POPPERS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
• Melt butter and olive oil together in a skillet over medium-high heat. Saute mushrooms, scallions, and garlic in hot skillet until mushrooms have released their liquid and the liquid evaporates, about 10 minutes. Remove from heat, stir parsley into mushroom mixture, and let mixture cool slightly, about 5 minutes.
• Stir mushroom mixture, cream cheese, Parmesan cheese, and Creole seasoning together in a bowl. Stuff each hollowed-out poblano pepper with mushroom mixture and place on prepared baking sheet.
• Broil in the preheated oven, turning once, until stuffing is hot and peppers are browned, 8 to 10 minutes.