Heartburn: Red Sox or Spicy Feta Dip?

You could hear the hearts breaking all over New England last night as my hometown team, the Boston Red Sox, failed in their bid to defend their World Champions title. How could they have lost? We all sat in the same seats we did for Thursday's miraculous comeback. We wore our lucky hats. We played Dropkick Murphys songs. I guess some things just aren't meant to be. Thanks Dustin, Josh, Dice-K, Papi, Youk and all the rest. There's always next year.

Last night, before the game, we had a neighborhood get-together. It's a friendly neighborhood and I enjoy my neighbors, but we don't often socialize because of schedules, jobs, kids. So this was a nice opportunity to catch up with some of those who don't have kids in the same schools or dogs that need walking. Our hosts asked us to bring our "specialty of the house". My children would tell you that our specialty is peanut butter on a Triscuit topped with chocolate chips. This may be true for them, but I think the Spicy Feta dip is a much better choice with a glass of wine. You can make this as spicy or mild as you like, varying the amounts and types of peppers you use. In the summer, it's fun to try some of the many different peppers you find at the farmer's market - Hungarian wax, poblano, jalapeno, chilipeno (I think the farmer made that one up). But stick with ones that are some shade of green so your dip will be a pale, pretty color. Green bell peppers, however, don't bring much to the party.

Spicy Feta Dip

6-8 mixed green peppers (see above)
cored, seeded and halved lengthwise

3/4 cup olive oil

1 lb. imported Greek feta cheese

freshly ground black pepper, to taste

kalamata olives, fresh mint leaves for garnish

crusty bread or fresh vegetables, for serving

1. Turn on your broiler. Set the peppers on a baking sheet, skin side up. Brush with some of the oil. Broil for about 3 minutes or until they're charred all over. Watch carefully so they don't burn to a crisp!
2. Remove from the oven and place immediately in a small bowl. Cover with plastic wrap and set aside to cool. When they're cool enough to handle, remove the skins from the peppers.
3. In a food processor, combine the peppers, feta and black pepper. Blend until the mixture begins to break up. With the motor running, slowly drizzle in the olive oil, until it is all well-blended and smooth.
4. Scrape into a small serving dish and garnish with olives and mint.

This is unlikely to give you heartburn, unless you watch the Red Sox right after eating it.

This is going to be a busy and exciting week for foodies here in Maine. I'm looking forward to attending Harvest on the Harbor in Portland, a culinary festival that runs Thursday through Saturday. Loads of tastings, foodie talks and a culinary marketplace. It's a new event this year and hopefully it will help visitors see that we are more than lobsters and fried clams (I'm not complaining about either). Check it out if you can. If you can't, then check back here and I'll tell you all about it.