Goat Cheese Stuffed Piquillo Peppers inspired by José Andrés

This past summer, we went to Miami where my sister got engaged to the love of her life.

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And to celebrate the big day, we went to dinner at The Bazaar By José Andrés — a restaurant that partly specializes in molecular gastronomy alongside traditional Spanish tapas.

We were thrilled about the whole concept of molecular cooking and so we started off with some terrific cocktails followed by appetizers, some of which looked like they were prepared at a science laboratory.

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Passion Fruit Up rum, passion fruit and ginger-laurel syrup, topped with passion fruit foam

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The Ultimate Gin & Tonic lemon verbena, lime wheels, juniper berries, fresh orchid

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Not Your Everyday Caprese liquid mozzarella (that was like air balloons, cherry tomatoes, basil

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Brussels Sprouts lemon pith purée, apricots, grapes, lemon air, plantain chips

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LN2 Caipirinha frozen using liquid nitrogen

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Making Liquid Nitrogen Caipirinha at the table

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Patatas Bravas fried potatoes, spicy tomato sauce, alioli

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Flaming S’mores peanut butter icecream, torched marshmallow



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In addition to the above dishes and many others, one of them was Stuffed Piquillo Peppers which was not on the menu but it was a chef’s recommendation for our little “veggie” group at the table. So we went with it. It probably was the best decision of the night. All of the tapas were very good, but none like the Stuffed Piquillo Peppers. That being said, I had to try making them at home. Here’s my take on it — it was very similar to the original, if not better. Or maybe even.

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For the peppers
6 – piquillo peppers/sweet mini peppers
2 oz – plain goat cheese
a drizzle of olive oil

For the Sweet Balsamic
1/4 cup – balsamic vinegar
1/8 cup – brown sugar

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