Thursday, December 07, 2006

California Avocado Salsa

3 lg Ripe avocados (not soft) --
Coarsely chopped
3 Fresh tomatillos (husks
Removed) -- diced
1 sm Onion -- finely diced
2 Cloves garlic -- minced
2 Limes
1 Jalapeno -- minced
1 ts Salt
1 bn Cilantro -- minced
Juice only
In a medium bowl, stir together avocados, tomatillos, onion, garlic, lime juice, chile, salt, and cilantro. Let rest for at least 30 minutes before serving.

Black Bean Salsa

1 lb Dry black beans, cooked
3 lb Ripe tomatoes, chopped
1 Large onion, diced small
1 Red bell pepper, diced
1 Green bell pepper, diced
1/4 c Olive oil
2 tb Chili powder, more to taste
3/4 c Lime juice, more to taste
2 tb Salt, more to taste
4 Jalapenos, minced
1 Bunch fresh cilantro,chopped
This is another flexible recipe, with quantities added to taste. Get plenty of beans and tomatoes, since this color-texture combination is very pretty indeed. Step up the heat with more (and various) hot peppers if desired. Chop the tomatoes large for salad; chop them smaller for dipping salsa.

Big Cabin Salsa

1 cn Salsa tomatoes with chipotle
1 cn Diced tomatoes & green chile
1 tb Cumin
1 cn 16 oz tomato sauce
1 c Diced onion
1 c Diced celery
2 tb Sugar
1 ts Beau monde (or salt)
Garlic pepper to taste
3 ts Jalapenos, canned, chopped
In large bowl, combine all ingredients, and do NOT drain canned tomatoes. Mix well, cover, and refrigerate for at least overnight. This is a great salsa for homemade Mexican dishes!

Basic Salsa

16 oz Canned tomatoes, drained,
-finely chopped OR
1 lb Fresh tomatoes, peeled,
4 oz Canned green chili peppers,
-rinsed, seeded, chopped
-(jalapenos if desired)
1/2 c Onion, finely chopped
1 tb Vinegar
1 ts Sugar
1/8 ts Salt
1/2 ts Cilantro
Mix all ingrediants, cover and refrigerate several hours.

Banana Salsa

2 lg Bananas
1/2 c Diced red bell pepper
1/2 c Diced green bell pepper
2 Jalapenos, seeded and minced
1 tb Fresh ginger, minced
3 Scallions, trimmed and
-finely chopped
1/4 c Chopped cilantro leaves
3 tb Fresh lime juice
2 tb Packed light brown sugar
1/4 ts Ground cardamom
1 tb Olive oil
Salt and pepper
Combine all of the ingredients in a mixing bowl, and gently toss to mix. Correct the seasonings, adding salt, lime juice, or sugar, to taste. The salsa should be a little sweet and a little sour. Best when served a couple hours after making. Cover and refrigerate until serving time.

Avocado Corn Salsa

1/4 c Fresh corn kernels
1 Diced medium avocado
1 md Tomato seeded and diced
1/4 Jalapeno chile minced
1/2 Minced small onion
2 ts Lime juice
Salt to taste
Cook corn and drain. Put in glass bowl and add avocado, tomato, jalapeno, onion, lime juice and salt. TIP: Use fresh lime.

Autumn Pear Salsa

1 lg Grapefruit; preferably pink
2 md Pears; ripe
1/2 c Cherries or cranberries;
2 tb Red onion; finely chopped
1/2 ts Garlic; finely chopped
1/2 ts Jalapeno; finely chopped
1/2 ts Grated lime zest
2 tb Fresh lime juice
1. Peel the grapefruit, removing all white pith. Carefully section the fruit then cut each section crosswise into thirds. Place in a bowl with any accumulated juices.

Authentic New Mexican Salsa

1 ga Whole peeled tomatoes
1 lg Onion; chopped
1 tb Garlic; granulated
1 tb Salt
1-1/2 lb Fresh jalapenos
1/2 c Chile pequin
1 oz Fresh cilantro
Combine all ingredients. Let marinate for several hours. Enjoy.

Anita's Hot Salsa

3 md Tomatoes
3 To 4 jalapeno peppers
Onion -- your choice
Oregano -- dash
Salt and pepper as you like
In saucepan boil tomatoes and peppers. Drain water and remove skin from tomatoes. put in blender with remaining ingredients and blend for a minute or until smooth, unless you prefer your salsa chunky.

Monday, September 18, 2006

Jalapeno Poppers

Jalapeno poppers are popular restaurant and party appetizers. Make your own poppers following this simple recipe:

24 fresh jalapenos
1½ cups shredded cheddar cheese
½ cup cream cheese, softened
3 eggs, slightly beaten
2 cups fine breadcrumbs
Ranch or blue cheese dressing

Cut the stem end off each pepper and scoop out seeds and as much of the ribs as possible. In a small bowl blend the cheeses together. Stuff each of the peppers with the cheese mixture (a pastry piper or small spoon is helpful). Beat eggs gently. Pour breadcrumbs into a shallow pan. One by one, coat each popper with egg, shake off excess and roll gently in the breadcrumbs. Set aside for 15 minutes to allow the breading to set up. Transfer the poppers to a greased baking pan and bake in a preheated 300 °F (150 °C) oven. Bake 20 minutes for spicy jalapeno poppers, 30 minutes for medium heat and 40 minutes for a mild flavor. Serve immediately with dressing for dipping.

Wednesday, July 26, 2006

Hot Chicken Seasoning

scotch bonnets
thai chilies
green Jalapeno
habanero peppers

Dry them out(i do them in a warm oven) when thoroughly dry
put them in a coffee grinder with some black peppercorns and grind until fine.

mix with salt, garlic powder, cumin and (if you can believe this) a touch of unsweetened lemon kool-aid powder.

This stuff is really stinkin hot and is awesome on wings...especially if you like your wings crispy and hot.

Stuffed Poblanos

I make this a lot. It's easy, and good!

I don't roast the poblanos first, I just cut the end almost off, stuff them, and use a toothpick to close them back up.

Stuffing: Spanish rice mixed with chopped fresh jalapenos, raisins (golden or regular), toasted pinenuts, enchilada sauce (kick it up if you want), and ricotta salata cheese.

Stuff. Roast on grill. Pour enchilada sauce over. Eat.

Jalapeno Hot Dogs

Grill or fry some hot dogs. Place them in buns. Top the dogs with cheddar cheese and sliced pickled jalapenos. Individually wrap the dogs in foil. Pop them in a 350 oven for 8-10 minutes. The cheese melts, the bun doesn't burn, and it gets all gooey and good. If you want, just serve them in the foil.

If you fry them, finish in oven. If you grill them outside, you can finish on grill, over indirect heat, or on an upper rack

Saturday, April 22, 2006

Jalapeno Poppers Recipe

16 ounces Cheddar cheese
6 jalapeno peppers, seeded and halved
12 slices bacon

Preheat the broiler. Cut Cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. Insert cheese slices into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. Place on a medium baking sheet. Broil 5 to 10 minutes, or until the bacon is evenly brown. This recipe for Bacon Cheddar Jalapeno Poppers serves/makes 12.

Tuesday, March 21, 2006

Shrimp Curry


1 lb large shrimps/prawns, or scallops; or a combination of the two (or fish, see note below)
1/2 lb fresh mushrooms, cut in quarters, or use 1 can of whole straw mushrooms, drained
1 cup coconut cream, or the thickest milk on the top of a can of coconut milk
3 fresh red jalapeno or fresno peppers, or 5 red serrano peppers, chopped
7-10 dried red chilies, soaked to soften, then chopped
1 head garlic, or about 12-15 cloves, chopped
4-6 shallots, chopped
2 tsp shrimp paste ("gkapi")
1 tbsp peanut oil (for precooking fresh mushrooms)
2-3 tbsp fish sauce (näm bplah), or to taste (Golden Boy brand is preferred)
2-3 tsp palm or coconut sugar, or to taste
10 small kaffir lime leaves, finely slivered
A few sprigs of cilantro

Shell the shrimp/prawns and butterfly. Place in a bowl and add a teaspoon of salt and a few tablespoons of water. Mix well and set aside 15-20 minutes. Then rinse a few times with running water to wash off all the salt. Drain well.

If you are using scallops, rinse and drain well. Make a well-blended paste out of the ingredients from fresh red peppers to shrimp paste ­ either by pounding the chopped ingredients with a large mortar and pestle, or by pureeing them in a blender or food processor. Prepare the other ingredients as indicated. If using fresh mushrooms, heat a wok and add a tablespoon of oil. When the oil is hot, toss in the mushrooms and stir-fry over high heat until they begin to change color. Sprinkle in a little fish sauce to salt and cook until mushrooms have just softened. Remove from wok. (Note there is no need to precook canned straw mushrooms.) Spoon a cup of coconut cream from the top of a can of coconut milk into the wok and heat over high heat. Reduce the cream for a few minutes to thicken. Stir in the chilli paste and fry until aromatic and until the oil has clearly separated from the cream. Season with fish sauce and palm sugar. Reduce until the mixture is very thick before adding the prawns and/or scallops and slivered kaffir lime leaves. Stir-fry over high heat until shrimps/prawns/scallops are nearly cooked. Drain the pre-cooked mushrooms from their juices and toss them or the drained, canned straw mushrooms into the wok. Stir well to reheat and mix in with the chili sauce. Transfer to a serving dish and garnish top with a few sprigs of cilantro. Serve hot with plain steamed jasmine rice.

Friday, March 03, 2006

Exploding Pig 'n Beans

2 Cups of water
1/2 Cup dried brown or red beans, soaked overnight then drained
1 Tbs olive oil
2 onions chopped up finely
1 green or red bell pepper de-seeded and finely chopped
1 tsp minced garlic
500 g cubed pork
200 g cubed stewing steak
250 g whole peeled tomatoes (drain the juice off)
2 Tbs strong chilli powder
1 Golden or Red Habanero chilli finely chopped (2 Jalapenos for softies)
1 tsp oregano
250 ml cooking red wine
Salt and pepper to taste (use ground pepper for better flavour)
2 tsp cumin
Corn flour to thicken if necessary

Combine water and beans in saucepan and simmer until tender.

Pan fry oil, onion, pepper garlic, salt and pepper until tender (in large frying pan)

Add pork and beef to pan and cook. Add beans and their liquid, as well as tomatoes and seasoning. Mix well, cover and simmer 1 hour. Add wine and cook, un-covered for 20-30 minutes or until liquid has reduced by 1 fifth. Use corn flour to thicken if necessary. Serve on rice or couscous and really enjoy the flavours!

Serves 4-6 easily

Sausages in Jalapeno & Tomato Gravy

1 tbs olive or Canola oil
1 Large onion, finely chopped
500g Pork or Beef sausages (preferably smoked)
250 g rind less streaky bacon cut into small pieces
250 g tinned chopped tomatoes (skinned fresh if in season)
2 tsp light Soya sauce (my favourite is Japanese Kikkoman Soya sauce)
2 tsp Worcestershire sauce
1 tbs sugar
1 tsp Balsamic vinegar
2 Jalapeno chillis finely chopped (de-seeded for softies)

1. Heat the oil in a frying pan and fry the onion, bacon and sausages until browned.
2. Cut the sausages into 2 cm pieces.
3. Add the remaining ingredients to the pan, stir together and simmer for 8 minutes

Serves 4-6

Jalapeno Porky Express

1,5 Kg's fresh cubed pork
4 cups chicken stock
5 whole Jalapeno Chillis sliced
1 500 Gram can whole peeled tomatoes, quartered
1 onion, chopped
1 clove garlic, minced

Saute pork, but do not overcook. Place in large pot and add chicken broth, sliced Jalapenos, tomatoes, onion, garlic. Stir until well mixed. Bring to a boil, stirring often, then simmer for at least two hours. You may use a mixture made of cornstarch and water to thicken if desired. Serve as a stew on rice or with flour tortillas to dip or as a topping for burritos. For enhanced green chilli flavor, make the day before you intend to serve and refrigerate overnight. Serves about 10. Enjoy!

Jalapeno Peanut Soup

3 cups vegetable, chicken or beef stock
1 medium onion, coarsely chopped
1 large leek including 2 inches of the green top, coarsely chopped
2 medium carrots, sliced into 1/2 inch thick rounds
1/4 cup uncooked long-grain white rice
5 Jalapeno chillis finely chopped
1/2 cup smooth peanut butter

Combine the stock, onion, leek and carrots in a heavy saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, partially covered, for 30 minutes. Puree the soup in a food processor. Blend at high speed until the soup is smooth. Return the soup to the saucepan and bring to a boil over high heat. Stir in the rice and 5 Jalapeno chillis, reduce the heat to low, and cover tightly. Simmer for about 20 minutes, or until the rice is tender but grains still intact. In a small bowl, mix 1/2 cups of the soup with the peanut butter and stir until they are well combined. Stir the peanut butter mixture into the soup, cover again, and simmer for 5 minutes longer. Taste for seasoning and serve at once.

Wednesday, January 25, 2006

Jalapeno Poppers

Jalapeno peppers are stuffed with a cream cheese mixture then battered
and deep fried to make delicious little appetizers.


* 12 jalapeno peppers, sliced in half lengthwise, seeds removed
* 8 ounces cream cheese, room temperature
* 2 eggs, beaten
* 2 tablespoons water
* dash salt
* 1 cup plain dry breadcrumbs
* oil for deep frying

Fill jalapeno pepper halves with cream cheese and press halves back
together. Combine eggs, water and salt. Dip jalapeno peppers into egg
mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2

Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3
minutes, or until golden brown. Transfer jalapeno poppers to paper
towels to drain.

Monday, January 23, 2006

Mexican Bean Pie


Makes 6 servings.

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans
1 (16 ounce) can refried beans
1 (2 ounce) can sliced black olives
1/2 (15 ounce) can whole kernel corn, drained
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 tablespoon cumin
1 teaspoon chili powder
Ground black pepper to taste
5 whole wheat tortillas
1 1/2 cups shredded Cheddar cheese
1/2 cup salsa
1/2 cup sour cream

Preheat oven to 350 degrees F (175 degrees C).

Combine black beans, pinto beans, refried beans, olives, corn, bell peppers, jalapeno pepper, cumin, chili powder and black pepper in a medium size pot. Cook on medium high heat until the mixture thickens, about 10 minutes.

Spray a round pan with non-stick oil spray. Lay one tortilla flat on the bottom of the pan. Spread bean mixture on the tortilla. Sprinkle cheese lightly over the bean mixture. Top with a new tortilla and repeat this layering process until the pan is full. When the final tortilla has been placed, cover the top tortilla with the remaining cheese. Bake for 20 minutes. Allow pie to cool slightly before serving.

Garnish with salsa and sour cream.

Masala Parathas


1 cup wheat flour
1/2 cup rice or all-purpose flour
1 onion
1 carrot
3 to 4 cabbage leaves
Cayenne Pepper
1 jalapeno or serrano pepper
1 potato
4 green chiles
1/2 teaspoon grated fresh ginger
5 tablespoons vegetable oil
1/4 teaspoon turmeric powder
Salt to taste

Finely chop all the vegetables either in a chopper or by hand in a large plate. You may even grate them if a chopper is not available. Add the flours, 2 tablespoons oil, salt and knead to a very stiff dough. Do not keep the dough for long after kneading, or it will become gooey and soft. This would make it difficult to roll the parathas. Divide into 3 parts. Roll into 5-inch rounds. Shallow fry on a hot griddle (tawa) on both sides until golden brown using the remaining oil.

Eat hot or carry away for later, with sauce, tamarind or onion chutney.

Marinated Shrimp In Avocado Halves


12 oz Shrimp, shelled (fresh or frozen)
2 tablespoons vinegar
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon dry mustard
Dash of pepper
1/4 cup onion, thinly sliced, divided
1 clove garlic, halved
3 tablespoons vegetable oil
1 pickled jalapeno pepper, rinsed, seeded
and cut into strips
2 Haas avocados, halved and seeded
1/2 cup chopped tomato

Thaw shrimp if frozen.

In a bowl combine vinegar, lemon juice, salt, mustard and pepper and set aside.

In a medium skillet, cook the shrimp, half of the onion slices and the garlic in hot oil over medium-high heat for 4 to 5 minutes, or just until shrimp are done, stirring occasionally. Remove onion and garlic with a slotted spoon and discard.

Add shrimp and the remaining oil to the vinegar mixture in the bowl, along with remaining onion slices and the jalapeno pepper. Cover and chill for several hours or overnight, stirring occasionally.

To serve, lift the shrimp, onion slices and jalapeno pepper from the marinade and spoon into the avocado halves. Sprinkle with the chopped tomato and drizzle some of the remaining marinade over all.

4 servings

Margarita-Glazed Pork Chops


1/3 cup orange marmalade
1 jalapeno pepper, seeded and finely chopped
2 tablespoons tequila or lime juice
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
4 boneless pork loin chops, cut 1-inch thick (about 1 1/2 pounds total)
Snipped fresh cilantro
Lime and orange wedges (optional)

For glaze, stir together the orange marmalade, jalapeno, tequila or lime juice and ginger in a small mixing bowl.

Trim fat from the pork chops.

For a charcoal grill, place the chops on the grill rack directly over medium coals. Grill, uncovered, for 12 to 15 minutes or till juices run clear, turning chops once and frequently brushing with glaze during the last 5 minutes of grilling.

For a gas grill, preheat grill. Reduce heat to medium. Place the chops on the grill rack, cover and grill as above.

To serve, sprinkle with cilantro. If desired, garnish with lime and orange wedges.

Yield: 4 servings

Low Fat Burger with Show Stopper Topper


1/2 pound extra lean ground beef
1/2 pound lean ground turkey (skinless)
2 tablespoons minced onions
2 cloves garlic, minced
1 egg white
1 tablespoon ketchup
1 teaspoon lite Worcestershire sauce
1/2 teaspoon each chili powder and celery seeds
1/4 teaspoon each ground cumin, salt, and black pepper
4 hamburger rolls

Combine all burger ingredients (beef through black pepper) in a large bowl. Mix well (using your hands works best). Divide into 4 equal portions. Shape each portion into a 1/2 inch thick patty. Separate patties using wax paper. This also makes it easier to transfer them to the grill.

Prepare grill. Cook burgers 4-5 minutes on each side, or until desired doneness is reached. Baste with your favorite barbeque sauce.

Serve on hamburger rolls with your favorite toppings. Makes 4 servings.

Show Stopper Burger Topper

This salsa is a snap to make and tastes fabulous on grilled burgers or grilled chicken sandwiches.

2 cups seeded and diced tomatoes
3/4 cup diced onions
1 jalapeno pepper, seeded and minced
2 tablespoons chopped fresh coriander
2 teaspoons lime juice
1/2 teaspoon granulated sugar
Salt and pepper to taste

Combine all ingredients in a small bowl. Mix well. Allow to stand for 30 minutes for flavors to develop. Spoon salsa over hot burgers.

Makes about 2 cups.

HINT: Top your burger with non-fat or low-fat cheese slices instead of the regular kind and save about 7 grams of fat per burger.

La Olla Restaurant & Bar Oaxacan String Cheese in Green Salsa (Quesillo en Salsa Verde)


You can use more or less sugar, depending on the acidity of the tomatillos.

6 servings

2 cups water
1 1/4 pounds tomatillos, husked, rinsed
1 jalapeno chile, stemmed, halved, seeded
1/3 cup (packed) fresh cilantro
3 garlic cloves
2 tablespoons olive oil
1/2 large white onion, sliced
3/4 cup low-salt chicken broth
3/4 teaspoon (about) granulated sugar
1 1/2 pounds queso Oaxaca, cut into 6 portions
Warm corn tortillas

Bring 2 cups water to boil in heavy medium saucepan over medium-high heat. Add tomatillos and jalapeno chile and cook until tomatillos are tender, about 7 minutes. Using slotted spoon, transfer tomatillos and chile to blender. Add 1/2 cup cooking liquid, cilantro and garlic. Puree until sauce is almost smooth.

Heat oil in heavy large skillet over high heat. Add onion and sauté until beginning to soften, about 5 minutes. Add tomatillo sauce. Reduce heat to medium-low and simmer until sauce thickens, stirring occasionally, about 5 minutes. Mix in broth, then sugar; season sauce with salt and pepper.

Heat heavy large nonstick skillet over high heat. Add cheese and cook until slightly browned, about 1 minute per side. Bring tomatillo sauce to simmer. Add cheese to sauce and cook until cheese begins to melt, about 2 minutes.

Transfer cheese with sauce to shallow platter or divide cheese and sauce among 6 individual gratin dishes. Serve with tortillas.

Jimmy Buffett's Jalapeno Macaroni and Cheese


8 tablespoons butter, melted
1/2 pound cream cheese, melted
2 1/2 cups heavy cream
1 teaspoon salt
1/4 teaspoon Tony Chachere's Seasoning
1/2 pound Cheddar cheese
1/3 cup flour
1 cup sliced jalapeños
1/2 cup jalapeño juice (from jar)
2 tablespoons bread crumbs
1 pound Perciatel 10-inch macaroni noodles

In a saucepan melt butter.
Add cream cheese and mix until blended.
Add heavy cream and whisk.
Add jalapeño juice and whisk.
Mix in Cheddar, stirring until cheddar is completely melted.
Mix in sliced jalapeños.
Add salt, Tony C's and flour.
Continue whisking until all ingredients are completely incorporated.
Spray loaf pan with pan coating.
Layer bottom of pan with cooked macaroni.
Spoon in mixture and cover with Cheddar.
Add another layer of pasta, mixture and Cheddar.
Dust top with bread crumbs.
Cover and bake at 350 degrees F for 30 minutes.
Uncover and bake for 20 to 30 minutes until brown.

Jazzy Cocktail Franks


1 cup ketchup
1 pound cocktail franks
1 to 2 tablespoons chopped jalapeno peppers
1/2 cup grape jelly
8 ounces undrained crushed pineapple in juice

Combine ketchup, pineapple, grape jelly and jalapeno peppers. Cook over medium heat, stirring, until jelly is melted. Stir in 1 pound cocktail franks; heat.

Serve warm with wooden picks.

Makes 12 to 15 servings.

Jambalaya Stuffing


4 tablespoon (50 mL) vegetable oil
1 pound (450 g) spicy Italian, chorizo or andouille (Cajun)
sausages, peeled and crumbled
3 cups (750 mL) diced red and green sweet peppers
2 cups (500 mL) onions, diced
2 cups (500 mL) celery, diced
1 jalapeno chile pepper, seeded and diced
2 cloves garlic, minced
1/2 cup (125 mL) chopped fresh basil
1 tablespoon (15 mL) dried oregano
2 bay leaves
Freshly ground pepper to taste
2 1/2 cups (625 mL) raw white rice, washed
1 (28 ounce) (700-g) can diced tomatoes
1 ounce (25 g) tomato paste
3 cups (750 mL) chicken or vegetable stock

Heat half the oil in a large saucepan, and brown the crumbled sausage. Drain and set aside.

Add the remaining oil to the pan, heat, and sauté the peppers, onion, celery, jalapeno, garlic, basil, oregano and bay leaves. Season with pepper. Add the rice and stir to coat evenly. Add the tomatoes, tomato paste and stock and bring to a boil. Stir thoroughly, reduce heat to low, cover and simmer for 30 minutes until all liquid is absorbed and rice is tender, about 30 minutes.

Remove bay leaves, and let the rice stuffing cool enough to handle. Fold in the sausage mixture. Stuff the turkey in the cavity and the neck opening with the jambalaya dressing, making sure not to cram it in too tightly. Roast until juicy, and serve as you would any stuffed bird.

Jalapeno-Peach Barbecue Sauce


1 (16 ounce) can peaches in heavy syrup
2 tablespoons peach chutney
2 teaspoons brown sugar
1/4 cup minced onion
1/2 teaspoon Worcestershire sauce
3 tablespoons minced pickled jalapenos
1/2 teaspoon salt
2 teaspoons jalapeno pickling liquid from jar or
1/4 teaspoon ground cumin

Makes about 2 cups.

Mix the ingredients in a saucepan and bring the liquid to a simmer. Reduce the heat to low and cook the mixture until the onions are tender and the sauce thickens, approximately 25 to 30 minutes.

Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks. Serve bacon glazed with Jalapeno-Peach Barbecue Sauce. Bake thick-sliced strips of bacon for about 10 minutes at 350 degrees F, then brush both sides with the sauce and continue cooking for another 5 to 7 minutes per side.

Jalapeno-Ground Beef Cornbread


1 cup yellow cornmeal
1 cup milk
2 eggs, beaten
3/4 teaspoon salt
1/2 teaspoon baking soda
1 (1 pound 1 ounce) can cream-style corn
1 pound Cheddar cheese, grated
1 large onion, chopped
1 pound ground beef
1 to 4 jalapeño peppers, chopped fine

Preheat oven to 350 degrees F.

Combine cornmeal, milk, eggs, salt, baking soda and corn. Mix well and set aside.

Brown ground beef until crumbly and drain well on paper towels.

Pour half of cornbread batter into a well greased cast iron skillet that has been dusted with cornmeal. Sprinkle cheese evenly over batter. Sprinkle ground beef evenly over cheese. Sprinkle chopped onion and jalapeño peppers evenly over meat. Cover with remaining cornbread batter. Bake for approximately 50 minutes.

Serve hot.

Makes 6 to 8 servings.

Jalapeno-Chile Cheese Crock


1 pound sharp Cheddar cheese, grated (4 cups)
3 ounces cream cheese
1/2 cup butter, plus 1 to 2 tablespoons (optional) to cover finished spread
1 tablespoon finely chopped onion
2 to 3 tablespoons chopped fresh jalapeño chiles, or to taste
1/2 teaspoon paprika

Place Cheddar cheese in a medium microwave-safe mixing bowl. Add cream cheese and the 1/2 cup butter. Microwave on MEDIUM-LOW (30 percent power) until cheeses are softened but not melted (1 to 3 minutes), stirring twice. Do not allow cheeses to melt; stirring will distribute heat and help to soften cheeses without melting them.

Place softened cheese mixture in work bowl of food processor. Add onion, jalapeño chile and paprika. Process cheese mixture until evenly blended. Scoop mixture into decorative crock, cover, and store in refrigerator.

Cheese will keep refrigerated up to 2 weeks. For longer storage (up to 2 months), microwave the 1 to 2 tablespoons butter in a small microwave-safe measure for 30 to 60 seconds. Pour melted butter over cheese in crock, covering top of cheese completely to seal. Cover and refrigerate.

Jalapeno White Sauce


2 cups whipping cream
1 cup sour cream
1 teaspoon chicken base
1 tablespoon jalapeno juice or vinegar
2 tablespoons butter
1 tablespoon flour
1 finely minced jalapeno
2 ounces shredded Monterey jack or Monterey jack/
Cheddar cheese

Beat whipping cream over a high heat. Add sour cream as soon as whipping cream begins to boil. Reduce to medium heat when sour cream dissolves. Stir in chicken base and jalapeno juice. Simmer.

Make a roux by melting the butter, adding the flour and whisking until mixture turns a pale gold color. Add roux to cream mixture, whisking constantly until incorporated. Remove from heat and stir in jalapenos and cheese. Cool. Use warm or cold as a dip; or serve as a sauce over fish, chicken or pasta.

Jalapeno Shrimp Skewers


1 1/2 pounds large shrimp (at least 31-40 count)
1/2 cup Italian dressing
1 fresh jalapeno pepper
2 ounces Monterey jack cheese
12 slices bacon, cut into thirds
6 bamboo Skewers

Butterfly shrimp by removing shell except for last tail segment. On underside of shrimp tails, cut nearly all the way through. Marinate in dressing for 10 minutes; reserve marinade for basting on the grill.

Slice pepper in half lengthwise; remove seeds and slice into very thin "matchsticks"; set aside.

Slice cheese into "matchsticks"; set aside.

Place 1 strip of pepper and 1 strip of cheese in the center of each shrimp. Close shrimp, wrap with 1/2 slice bacon, and thread onto skewers (about six shrimp per skewer). Grill shrimp over medium heat for 5 minutes, turning and basting once. Shrimp are done when opaque throughout.

Jalapeno Tartar Sauce


1 1/2 cups mayonnaise
3 tablespoons capers, drained and chopped
4 tablespoons dill pickle, drained and chopped
2 1/2 tablespoons fresh lime juice
2 tablespoons chopped jalapeño peppers
2 dashes Tabasco sauce
1/2 teaspoon fresh parsley, chopped
Salt, to taste

Mix all ingredients in a large nonreactive bowl. Cover and place in refrigerator for 1 hour to let the flavor develop.

Jalapeno Stuffed Burgers


Pepper Ketchup
1 (7.5 ounce) jar roasted peppers, drained
1 tablespoon granulated sugar
1 teaspoon salt

1 1/2 pounds ground beef
1/4 teaspoon salt
3 ounces cream cheese, softened
1 to 2 jalapeno peppers, minced or
2 tablespoons chopped green chiles
4 hamburger buns

Grilled onion slices
Jalapeno pepper slices

Pepper Ketchup: Process peppers, sugar and salt in a blender. Pour into a small saucepan and cook over medium heat for 4 minutes or until thickened.

Combine ground beef and salt - shape into 8 thin patties.

Combine cream cheese and jalapeno pepper - divide evenly in the center of 4 patties (do not spread to edges). Top with remaining patties and press edges to seal. Grill covered with grill lid over medium-high heat 4 to 5 minutes per side or until done. Serve on buns with Pepper Ketchup and desired toppings.

Jalapeno Shrimp Dip


1 1/2 pounds peeled and deveined small shrimp, steamed
3 stalks celery
6 green onions
2 large pickled jalapeno peppers
16 ounces cream cheese, softened
1/2 teaspoon pickled jalapeno pepper liquid
1 tablespoon prepared mustard
1/2 cup mayonnaise

Finely chop shrimp, celery, green onions, and jalapeno peppers; place in a large bowl. Add cream cheese and remaining ingredients, stirring well. Cover and chill at least 30 minutes.

Serve with crackers or crostini.

Jalapeno Salad Dressing


1 cup plain yogurt
2 tablespoons skim milk
1 tablespoon minced jalapenos
1/4 teaspoon minced garlic
1/4 teaspoon ground cumin
1/8 teaspoon salt

Stir all ingredients together. Cover and chill until serving time.

Use over shredded jicama or taco

Jalapeno Rice


Source: This recipe is from Bebe, a friend of mine. It was published in Southern Living many years ago.

1 tablespoon melted butter
1/4 cup thinly sliced celery
2 scallions, thinly sliced
1/2 to 1 jalapeño pepper, seeded and diced
1/2 teaspoon salt
2/3 cup chicken broth
2/3 cup instant rice
1 tablespoon diced pimento

Combine butter, celery, scallions and pepper in medium skillet. Sauté until tender but not brown.

Add salt and broth, bring to a boil. Stir in rice and pimento. Cover and remove from heat. Allow to stand 5 minutes

Yield: 2 to 3 servings

Jalapeno Rib Eye Steaks


1/4 cup cilantro or parsley, chopped
1/4 cup sliced pickled jalapeno peppers, chopped
4 rib eye steaks, about 1/2 pound each
1 tablespoon vegetable oil
1/2 teaspoon ground cumin (comino)

Prepare grill or broiler.

Combine cilantro and jalapenos in a bowl. Cut a pocket in the side of each steak, without cutting all the way through. Stuff pockets with cilantro mixture and secure closed with wooden picks.

Combine remaining ingredients and pepper to taste in a bowl and rub over outside of steaks. Grill or broil about 5 inches from heat source 4 to 5 minutes per side, or longer for more well done meat. Remove wooden picks before serving.

Makes 4 servings.

Jalapeno Raspberry Pepper Jelly


2 cups bell peppers (red, green, or both)
1 cup raspberries
1 or 2 fresh jalapeño peppers
6 cups granulated sugar
1 1/2 cups vinegar (5%)
2 or 3 pouches liquid pectin
Few drops red or green food coloring (optional)

Grind or chop the bell peppers and jalapeños. When handling the jalapeños, USE GLOVES to avoid burns. (I use a food processor.)

Combine with sugar and vinegar. Bring to a full rolling boil, stirring constantly. Remove from heat and let stand 15 minutes.

Bring to a boil again for 2 minutes.

Add pectin and bring to a rolling boil. Remove from heat and stir for 5 minutes. Add coloring, if desired. Pour into hot jelly jars and seal with lids. Store in a cool dark place. Jelly may take up to 3 to 4 weeks to set.

Servings: 4

Jalapeno Rangoons


3 ounces chopped fresh jalapeno peppers
8 ounces cream cheese, at room temperature
1 small onion, chopped
1/4 teaspoon garlic powder
1/2 teaspoon soy sauce
3 dozen wonton wrappers
1 egg yolk
Oil for deep frying
Chinese mustard, sweet and sour, or plum sauce
Combine jalapenos, cream cheese, onion, garlic powder and soy sauce. Place one heaping teaspoon of mixture in the center of each wonton. Use egg yolk to moisten the edges of the wonton wrappers, fold together, and pinch to seal.

Heat the oil in a frying pan to 375 degrees F.
Fry five or six rangoons at a time, for about 3 minutes each batch, until golden. Drain on paper towels, and serve while hot with sauce for dipping.

Jalapeno Quiche


8 eggs
1/2 cup flour
3/4 teaspoon salt
1 teaspoon baking powder
16 ounces shredded Monterey jack cheese
1 1/2 cups cottage cheese
1/4 cup chopped jalapenos

Beat eggs for 3 minutes. Combine and mix well with eggs the flour, salt and baking powder. Add to mixture the shredded Monterey jack cheese, cottage cheese and chopped jalapenos. Pour into greased 9 x 13-inch dish. Bake at 350 degrees F for 30 to 35 minutes. Let stand 10 minutes before cutting.

Jalapeno Potato Salad


4 large russet potatoes, peeled and cut into 3/4-inch cubes
1/4 cup Dijon mustard
1/4 cup white wine vinegar
2 large garlic cloves, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
1 (3.5 ounce) can pitted black olives, drained and chopped
1 small bunch scallions, thinly sliced, about 3/4 cup
6 ounces feta cheese, crumbled
4 fresh jalapeño peppers, seeded and finely sliced

Place potatoes in 3-quart saucepan or Dutch oven and pour in cold water to cover. Bring to a boil, reduce heat to low and simmer 10 minutes or until potatoes are tender. Drain.

Meanwhile, in large bowl combine mustard, vinegar, garlic, salt and pepper. Slowly whisk in oil. Add potatoes, olives, scallions, feta cheese and peppers. Toss to mix well.

Serve chilled or at room temperature.

Serves 6.

Jalapeno Popcorn


1/2 cup canned sliced jalapeño peppers with juice
Vegetable oil

Pour small amount of oil in bottom of large pan. Add peppers and juice. Preheat and add popcorn kernels. Pop like regular popcorn. Salt to taste.

Jalapeno Pepper Butter


Great to use on corn on the cob!

1/2 cup unsalted butter
2 jalapeño peppers, finely minced
1/2 teaspoon ground cumin

Beat butter with electric mixer until light. Beat in jalapeño peppers, then the cumin. Refrigerate until ready to use.

Jalapeno Peanut Brittle


1/4 cup plus 2 tablespoons fresh jalapeno peppers, cleaned,
finely chopped (no seeds and no white part)
1/4 cup light corn syrup
1 1/4 cups granulated sugar
1/2 cup raw peanuts
2 tablespoons butter, divided
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
3 drops green food coloring
1/2 teaspoon baking soda

Generously butter a 15 x 10-inch jellyroll pan. Set aside.

In a skillet melt 1 tablespoon of the butter; add jalapenos and peanuts, and cook over low heat until peppers are soft.

In a saucepan, combine sugar and syrup and bring to a boil over medium heat. Add jalapenos and peanuts. Stir well, and cook until mixture reaches the soft crack stage on a candy thermometer. Remove from heat.

Blend in remaining 1 tablespoon butter, vanilla extract, almond extract and food coloring until well mixed. Sprinkle baking soda evenly over the cooked mixture and stir well. When foamy, pour immediately onto the prepared jellyroll pan. Spread out into a thin layer. Let cool on jellyroll pan until until brittle and cool enough to handle. Break into irregular pieces. Store in an airtight container.

Yields 1/2 to 1 pound.

Jalapeno Orange Mustard Chicken


2 tablespoons Dijon mustard
2 tablespoons orange marmalade
1 jalapeno pepper, seeded and minced
2 teaspoons fresh lime juice
1 teaspoon olive oil
4 skinless chicken breast halves

Preheat oven to 350 degrees F. Liberally spray a rack with Pam. Place rack in a pan.

Combine mustard, marmalade, jalapeno, lime juice and olive oil. Add a pinch of cayenne pepper if you want it hotter.

Cut a pocket in the side of each chicken breast and spoon a little of the mustard sauce into the opening. Baste the tops of the chicken with the mustard.

Place chicken on prepared rack. Bake for 30 minutes or until chicken tests done. Baste once during cooking with mustard mixture.

This recipe freezes well.

Jalapeno Mustard


1/3 cup Colman's dry mustard
1/3 cup cider vinegar
2 teaspoons yellow mustard seeds
2 eggs
1/2 cup beer or water
2 tablespoons minced pickled jalapeños plus
2 tablespoons jalapeño pickling liquid
1 1/2 tablespoons molasses
1 tablespoon minced onion
1/2 teaspoon salt

In a small bowl, mix the dry mustard and vinegar until a smooth paste forms. Stir in mustard seeds; cover, then let the mixture sit at room temperature for several hours.

Transfer the mustard mixture to a small, heavy saucepan. Add remaining ingredients and warm over medium-low heat. Cook the mixture slowly, stirring frequently, until thick, about 30 minutes. Cool to room temperature. Transfer mustard to a small jar and refrigerate for later use. The mustard keeps for up to 2 weeks. Use it as you would any other mustard.

Jalapeno Ice Cream


1 medium jalapeño or Serrano chile
1 cup water
1 3/4 cups granulated sugar
1 1/2 cups milk
1 1/2 cups heavy cream
9 large egg yolks
1 tablespoon framboise or vanilla extract

Quarter the chile lengthwise and remove the seeds, veins, and any remnants of stem. Chop it into 1/4-inch pieces. Place the chopped chile in a small saucepan. Add water and 1 cup of the sugar. Bring to a gentle boil over medium-low heat. Cook for 10 minutes, then remove from the heat and let stand for at least 4 hours.

In a medium-size heavy-bottomed saucepan, combine milk, cream and 1 tablespoon of the sugar. Bring to a scald.

Meanwhile, put remaining sugar (1/2 cup plus 3 tablespoons), egg yolks and framboise or vanilla extract in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. Return the mixture to the saucepan and set over medium-low heat. Cook, stirring with a wooden spoon and constantly scraping the bottom of the pan, until the custard has thickened slightly and coats the back of the spoon.

Strain the custard through a fine sieve into a bowl and nestle it in a larger bowl of ice. Let cool, stirring occasionally, then transfer to an ice cream maker and freeze according to the manufacturer's instructions.

Drain the chile and add to the soft ice cream. Transfer to a storage container and freeze until firm.

Jalapeno Gravy


2 cups cream
2 tablespoons butter
2 teaspoons salt
1 teaspoon granulated garlic
2 chicken bouillon cubes
2 teaspoons black pepper
4 fresh jalapenos, sliced
Cornstarch slurry to thicken

Bring cream to slight boil. Whisk in butter, salt, garlic, pepper and chicken bouillon. Add sliced jalapenos and cornstarch slurry to thicken.

Jalapeno Cream Sauce


1 or 2 jalapeno peppers, seeded and minced
1 clove garlic, minced
2 teaspoons vegetable oil
1/8 teaspoon salt
Dash of pepper

Crème Fraiche
1/3 cup whipping cream
2/3 cup dairy sour cream

Sauté peppers and garlic in oil, stirring frequently, until tender, about 4 minutes. Remove from heat; stir in remaining ingredients including the crème fraiche. Makes about 1 1/4 cups sauce.

Creme Fraiche: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.

Buzzard's Breath Chili


8 pounds beef (US Choice boneless chuck)
3 (8 ounce) cans tomato sauce
2 large onions, chopped
5 cloves garlic, crushed and chopped
2 jalapeno peppers
Chili powder (about twice the label amount)
2 teaspoons ground cumin
1/4 to 1/2 teaspoon oregano
Salt to taste
1 to 2 teaspoons paprika
Cayenne pepper to taste
Masa Harina (as needed)
1 quart beef stock

Take meat and chop into 3/8-inch cubes, removing all gristle and visible fat. Brown in an iron skillet, about 2 pounds at a time. Place in a large cast-iron chili pot, adding tomato sauce and equal amounts of water. Add chopped onion, garlic, jalapeno peppers (wrapped in cheesecloth) and chili powder. Simmer for 20 minutes, then add the cumin, oregano, salt and cayenne pepper to taste. As moisture is required, add homemade beef stock until amount is used, then add water if needed.
Simmer, covered, until meat is tender (about 2 hours), stirring occasionally. Then add the Masa Harina to thicken if needed. Add paprika for color. Cook 10 additional minutes; correct the seasoning. Discard the jalapenos and serve.

A small additional amount of cumin enhances aroma when added in the last ten minutes.

Avocado-Jalapeno Soup


1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
2 cups half-and-half
1 teaspoon salt
Grated rind of 1 lime
3 ripe avocados
1 tablespoon fresh lemon juice
1/2 teaspoon very finely chopped onion
1 teaspoon finely chopped jalapeño
Pepper to taste
1/4 cup cream, whipped, for garnish
1/2 teaspoon chili powder, for garnish

Melt butter in top of a double boiler, add flour and blend with a wire whisk thoroughly. Add salt and lime rind, stirring until mixture thickens. Mash 2 of the avocados and add to soup, mixing thoroughly. Add lemon juice, onion and jalapeño. Chill for several hours or overnight.

Just before serving, cube the remaining avocado.

Serve soup in chilled bowls and garnish with cubed avocado, dab of whipped cream and chili powder.

Yields 6 servings.

Sunday, January 22, 2006

Jalapeno Poppers

Jalapeno peppers are stuffed with a cream cheese mixture then battered and deep fried to make delicious little appetizers.


* 12 jalapeno peppers, sliced in half lengthwise, seeds removed
* 8 ounces cream cheese, room temperature
* 2 eggs, beaten
* 2 tablespoons water
* dash salt
* 1 cup plain dry breadcrumbs
* oil for deep frying

Fill jalapeno pepper halves with cream cheese and press halves back together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2 hours.

Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain.

San Antonio Chicken

This recipe is made with chicken breasts and tomatoes and corn, along with other ingredients.


* 2 tablespoons olive oil
* 4 boneless skinless chicken breast halves
* salt
* pepper
* 1 cup chopped onion
* 1 or 2 jalapeno peppers, seeded and chopped
* 8 cloves garlic, chopped
* 2 ribs celery, chopped
* 1 1/2 cups chopped tomatoes
* 2 cups whole kernel corn, fresh or frozen and thawed
* juice and zest of 1 lime
* 2 tablespoons chili powder
* salt and pepper
* sliced black olives, optional

Heat a large skillet over medium-high heat; add olive oil. Season chicken breasts with salt and pepper; sauté until golden brown on both sides and no longer pink, about 10 to 15 minutes. Meanwhile, combine chopped onion, jalapeno pepper, garlic, and celery; set aside.

Combine chopped tomatoes with corn kernels, lime juice and grated peel, and chili powder.

When chicken is cooked, remove to a large clean platter.

Add the onion and garlic mixture to the hot skillet; sauté until onion is tender, about 5 minutes. Pour tomato and corn mixture into the skillet; place chicken on top. Reduce heat, cover, and simmer for about 10 minutes. Taste; season to taste with salt and pepper. Serve chicken with vegetable mixture, garnished with black olive slices, if desired. Serve with hot boiled rice.

Jalapeno Quiche


* 1 frozen pie shell, baked, but not browned
* 1/2 c. ham, chopped
* 4 slices bacon, crumbled
* 2 cups Mexican blend cheese
* 1/4 c. onion, chopped
* 1 med. tomato, chopped
* 2 jalapeno peppers, seeds removed, chopped
* 2 tbsp. chopped mushrooms , optional
* 1 tbsp. parsley
* 4 eggs, beaten
* 1 tsp. dry mustard
* 1/2 c. sour cream

Layer the first 9 ingredients in pie shell. Combine eggs, sour cream and mustard; mix well. Pour over ingredients and bake at 350 degrees for about 45 minutes, or until a knife inserted in the center comes out clean.

If the edges of the pie crust begin to get too brown, cover with strips of aluminum foil.

Jalapeno Pie


* 1 can chopped mild green chilies, 4 ounces
* 3 to 5 jalapeno peppers, seeds removed, chopped
* 8 ounces Monterey Jack cheese, grated
* 8 ounces cheddar cheese, grated
* 6 eggs, beaten

Butter a 9-inch baking pan. Spread chilies and peppers in bottom of dish. Spread cheeses over pepper. Add dash of garlic powder to beaten eggs and pour over cheeses. Bake at 350 degrees for 30 minutes.

Cut into small squares.

Jalapeno Pie

Recipe for jalapeno pepper and Monterey jack cheese pie with eggs.


* 1 pie shell (9-inch), unbaked
* 1 jar (12oz) whole pickled jalapeno peppers, drained/seeded
* 2 cups Monterey jack cheese, shredded (8oz)
* 4 large eggs
* 1/4 teaspoon salt
* 2 tablespoons cilantro, chopped fresh

Cut peppers lengthwise into thin slices. Arrange slices on bottom and along sides of pastry shell. Sprinkle cheese over pepper slices, patting down. Whisk eggs and salt together and pour over cheese.

Bake, uncovered, at 350 degrees, for 25 to 30 minutes or until set and lightly browned. Let stand 5 minutes and sprinkle with cilantro if desired.
Serves 6.

Jalapeno Cornbread

A flavorful jalapeno cornbread recipe, delicious with chili or beans.


* 3 cups buttermilk cornbread mix
* 2 1/2 cups milk
* 1/2 cup vegetable oil
* 3 eggs, beaten
* 1 cup chopped onion
* 2 tablespoons sugar
* 1 cup cream style corn
* 1/2 cup finely chopped jalapeno peppers or milder chile, such as Anaheim
* 1 1/2 cups Mexican blend cheese, shredded
* 6 slices bacon, cooked and crumbled
* 1/4 cup chopped pimiento
* 1/2 teaspoon garlic powder

Combine cornbread mix and milk in a mixing bowl. Add remaining ingredients in order. Pour into three greased 8-inch square baking pans, or one 9x13x2-inch baking pan and one 8-inch square baking pan. Bake at 350° for 35 to 40 minutes.

This cornbread is delicious with chili or pinto beans. Jalapeno cornbread freezes well.
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