My grandpa was the world’s greatest host. Everyone knew when they went over to Grandpa Al’s and Grandma Eva’s they would leave full and happy. My mom put together a cook book with some of his and my grandma’s recipes, and it is now one of my most prized possessions in my kitchen. He is no longer with us, but I love keeping his spirit alive by opening up that book and making some of his recipes. Gerrit and I share the same affinity for hosting and it comes in handy having easy appetizer recipes that you can prep ahead of time and can pull out any time. I made a jar of my grandpa’s red pepper jelly the night before our friends came over, and stored it in a mason jar.
I recently cooked with Chef Nick Fine at Georgia James restaurant in Houston. He gave me the idea to combine the sweet red pepper jam with chives, caviar, olive oil, and some flakey salt. This flavorful combination is an absolute WINNER.
Remove seeds from the peppers and cut into strips. Pulse in a food grinder or processor until finely chopped. Sprinkle with salt and let stand for about 3 hours. Drain well. Add the chopped bell peppers, vinegar, and sugar to a saucepan and boil until you get the desired jam consistency (about 20 minutes). Place in sterilized jar and seal (you can store for up to a year sealed, otherwise use within 1-2 weeks in the fridge).
Place burrata on your platter. Drizzle olive oil and top with the red pepper jam and caviar. Garnish with finely chopped chives and add flakey sea salt to taste.