Last night I took a look around the kitchen (and in the fridge), and decided to use-up some left-overs and have some fun (that’s not an oxymoron).
Sometimes I like to use the kitchen as more of a laboratory than a food factory, and so… three large tomatoes were hollowed-out, rice was cooked, ground beef was tabasco’d and browned, onions were caramelized, and the deep purple of kalamato olives were mashed- all together- and stuffed- in Havarti-jalapeno-peppered cheese-lined tomatoes.
Thirty-five minutes later (after a visit to a hot oven) and served ladled with day-old veggie chili, the color red was swallowed. And it was good.
|Recipe is next door.|