32 Culinary Creations GORDIE’S SMOK’D AND STUFF’D CUBANELLES SMOKED CUBANELLE PEPPERS STUFFED WITH PULLED PORK AND PIMENTO CHEESE From The McLennan Kitchen These hot little numbers are inspired by the streets of Nashville . W ith the smell of local smoke houses working around the clock , the live mus ic that never stops playing and the hint of adventure ; these will keep you fueled up for a night on Broadway no matter where Nashville takes you . INGREDIENTS • Schneiders Slow Roasted Pulled Pork - 8 oz. wt. • Cubanelle Peppers - 3 each • Pimento Peppers, drained - 4 oz. wt. • Mayo - 4 oz. vol. • Goat Cheese - 6 oz. wt. • Aged Cheddar Cheese, shredded - 4 oz. wt. • Garlic Powder - 1 tsp. • Onion Powder - ½ tsp. • Franks Red Hot, or subbed with your hot sauce of choice - 4 oz. vol. • Saltines, salted t ops - as many as required • Salt and Pepper - to taste Gordie’s Tip: These can be made up in advance and quickly thrown into the smoker to finish heating up. Just make sure you pull them out of the fridge 1 hour in advance to let them come up to room temperature. CUBANELLE PEPPER PREP 1. Bring a large pot of salted water up to a boil. 2. Using a small pairing knife, cut closely around the stem of the pepper until the stem pulls away f reely. Clean out the pepper and seeds the best you can while ensuring the shape of the pepper holds up. 3. Place cleaned out peppers into pot of boiling water and submerge. Let cook for 2-3 minutes until the skin starts to soften. 4. Remove f rom water and drain well, place aside to cool. Here’s Why: The salted water helps hold the colour of the pepper so it stays bright when cooked. The boiling also ensures the pepper is pliable and easily stuffed. PIMENTO CHEESE PREP 1. In a large bowl add, diced pimento peppers, mayonnaise, goat cheese, aged cheddar, onion powder, garlic powder and half of the hot sauce. 2. Mix thoroughly until combined and the pieces of shredded cheese are well incorporated. 3. Season with salt and pepper. 4. Split the pimento cheese mixture between two bowls. Here’s Why: We are going to save half of the pimento cheese for dipping during the meal or served in advance as a quick appetizer! Served chilled or at room temperature with Saltine crackers.