My quarterly Naked Dinner parties have been so much fun. Guest Chef David Williams from Bull Valley Roadhouse really turned up the heat the night he cooked in my kitchen. Keep your eyes open for news about the upcoming Naked Dinner Cookbook.

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2 small to medium red bell peppers (14 ounces)

1 ⁄4 cup apple cider vinegar

1 cup Mayonnaise

1 3⁄4 tablespoons finely minced red onion or shallot

1 tablespoon finely ground black pepper

3⁄4 tablespoon kosher salt

1 tablespoon vinegary hot sauce of your choice( I used chipotle tobacco)

20 ounces sharp cheddar, finely grated

15 ounces gruyere, finely grated

8 oz finely grated grana  

A loaf of bread toasted in oven for serving

Roast the peppers until black on all sides by placing them directly over a high gas flame.

Place peppers in a metal bowl and cover with plastic wrap. Let sit for 15 minutes. Use a dish towel to gently rub off the skins of the peppers; don’t run them under water, as this will wash away some of the flavor. Remove the stems and seeds, and finely dice the peppers. You should have about 3⁄4 cup.

In a small bowl, combine the diced peppers and cider vinegar to lightly pickle the peppers; refrigerate overnight.

Combine the peppers and their vinegar with the mayo, onion, pepper, salt, and both hot sauces in a large bowl; mix well. Combine the cheeses in a separate bowl and mix well. Add the pepper mixture to the cheese and mix to combine. Let the mixture chill in the refrigerator for 1 hour before serving; it should be thick but still spreadable.

Cut a loaf of good bread in half lengthwise sprinkle with olive oil and toast it lightly in the oven, spread cheese on it and broil until bubbling and golden…or use the spread on cheeseburgers, just saying.

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