Two servings

First, I would like to invite you all to stop by our pit to pick up one of my new hero cards. You will find them in our media center right next to Jegs. Stop us anytime if you want an autograph. I know that I love to meet new fans, and Jeg will never say no to an autograph.

How about this Western Swing? I love it!

Denver was incredible. We had a great time and met some wonderful people. We were invited to take a private tour of NORAD the Monday after the race. I was amazed. What a cool place, and the people were very accommodating.

Seattle is always fun. I love to go to Pike Place Market to check out what is fresh. The fish and produce are never anything less than perfect.

I love going to Sonoma because I like the diversity. The wines are a given. The stores are great, too. I think that I am going to cook prime rib, so I will be visiting the Sonoma Market’s aged meat case.

Growing up in Ohio, we had a couple challenges as a family. The first was drying peppers in the summer because it is so humid. The second was covering the fig trees properly at the end of fall so that they would not die in the winter. My family really enjoys fresh figs. It seems that everywhere we go on the Western Swing, we find fresh figs.

The recipe that I am going to share with you is very easy and makes a great appetizer. I am sure that you will enjoy the flavors.

Ingredients
2 medium fresh black figs
2 tablespoons goat cheese
1 teaspoon Courvoisier

Procedure
Cut the figs in half from top to bottom.
Using a Parisian spoon, scoop out the inside of the figs.
In a small bowl, mix the inside of the figs with the goat cheese until well mixed.
Spread this mix evenly back into the figs.
Broil the figs until the cheese is light brown.
Place the figs on a serving plate and drizzle with the Courvoisier.

Enjoy!