Welcome to Dairy Land! You have landed on the G episode where we sit down and talk with Boone Helm about Guns and cheese from Goats. Come listen as we try to navigate the tricky politics of 2nd Amendment rights, gun ownership, usage, safety, and violence. It's an important discussion that of course takes some odd turns, but we think you'll enjoy. Have fun!
RECIPE:
- 4 medium sweet red peppers
- 3 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 package (8 ounces) cream cheese, softened
- 8 ounces fresh goat cheese, softened
- 1 cup grated Parmesan cheese
- 2 to 3 medium tomatoes, seeded and finely chopped
- 2 tablespoons minced fresh cilantro
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon hot pepper sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Remove tops and seeds from peppers; rub with 1 tablespoon oil. Place in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes. Remove from oven; turn peppers upside down in baking dish to drain.
- In a small skillet, saute onion in remaining oil until tender. Add garlic: cook 1 minute longer. Transfer to a large bowl. Stir in the cheeses, tomatoes, cilantro, parsley, pepper sauce, salt and pepper. Spoon into pepper cups; return to baking dish.
- Bake, uncovered, at 350° for 25-30 minutes or until heated through.
RESOURCES:
https://www.firearmspolicy.org
https://gunowners.org
https://www.dhs.gov/stopthebleed
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