Spudlicious Friday Fixins

Its another extemely warm and sunny Friday that heralds in the weekend. Its gonna be another good one ... you know when you can feel it coming like an approaching welcomed summer shower. The day has sauntered away like a careless feather on a gently teasing breeze. Life is good. But alas the return of one of my favorites...Friday Fixins!

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Deviled Potatoes (Low-Sodium)
An unusual, delicious take on the traditional stuffed appetizer. The filling can be prepared several hours or a day in advance. Makes 30–35

* 30–35 very small creamer (redskin) potatoes

Filling
* 1 clove garlic
* 4 ounces Walnut pieces
* 1 ounce Anchovies, (about 4)
* 1/2 pound dried figs
* Tabasco
* 2 ounces Parmesan, finely grated
* 1/4 cup chopped parsley
* freshly ground black pepper

Soak dried figs in warm water for an hour to soften.

Cut the bottom off each potato slightly so it sits flat. With a melon baller, scoop out the other side of each potato to make a little cup. Bring a large pot of salted water to a boil. Boil potatoes for 10–15 minutes until just tender, and then plunge into ice water to cool. Set aside.

In a food processor, chop the garlic, walnuts and anchovies. Cut the ends off the figs and add to walnut mixture. Pulse until it forms a coarse but thick paste. Stir in parmesan and add Tabasco to taste, about 10 shakes.

Drain potatoes. With the melon baller or small spoon, stuff each potato with the fig mixture. Place on a large platter and sprinkle with parsley and a few grinds of black pepper.

Ah thats gonna be a good one. Have a great weekend, try something new, appreciate something old and by all means, treasure each moment.

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