I started with polenta, made from course grits - a little rice vinegar, smoked paprika, and salt. Topped with shiitake mushrooms, poblano peppers, and four-year aged cheddar. In the background, I made a slaw with nappa cabbage, radicchio, and yogurt.
The real star of this dish was the piquante pepper sauce drizzled on top. I pureed piquante (peppadew) peppers with blanched red bell pepper, adding olive oil and salt. The piquantes are very bright, tangy, and sweet...balanced with a little heat and a vinegar tang. I used the leftover sauce on white jasmine rice as side dish to the next evening's trout dinner. Yum.
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