I was at the store last Friday and picked up Appolonia.
I need some suggestions on what to do with the Cataluna. I used it in a variation of hummus and it did not go over well. We liked it in the beet salad. I made last weekend.
It's great on halibut...I mixed some in with flour and then pan fried. It's also super nice with lamb. In the Art of Blending, the recipe ideas include mix with crumbled feta and serve with crackers or toast, add to your favorite marinara, add to sliced roasted beets (sounds like you verified that one), and then also great with tomato soup, meatballs, barbeque sauce, roast pork tenderloin, and steamed mussels. I can definitely see it being awesome with mussels, but none of the other ideas inspire me much.
The recipe is a piquillo pepper financier attributed to Paul Liebrandt.