September 01, 2004
Welcome to a jalapeno pepper recipes issue of The Heat!, brought to you by Chile-Pepper-Sauces.com , and Chef Jay.
In This Issue:
= Stuffed Jalapeno Recipe
= Jalapeno Popper Recipe
= Piri piri sauce
= Fiery Deviled Eggs Recipe, E-Cookbooks Library
= Chef Jay Asks, Vote for ME!
Well chileheads, fall is here and so is the end of the growing season for most of us. So what are you going to do with all of the peppers you have harvested?
Most of us will can or freeze them for use during the long winter months when we don't have fresh.
But, first things first. Let's eat as many as we can! In this issue of The Heat!, I'm going to share some great jalapeno pepper recipes with you. Please do the same and send me your favorite recipes, I will pick the best of the bunch and share them in an upcoming issue.
We'll only be sending out one issue of The Heat! this week. Lisa and I are heading off to Atlanta to visit her grandparents for the upcoming holiday weekend. No computers, just family and food! I can't wait.
Keep an eye out for another issue soon though. A friend of mine, Jim Stone, has released an interesting book on how to "Stop Cheating on Your Low Carb Diet". I know lots of you are interested in Low Carb so I'll have more information for you after the holiday.
Until then, enjoy these jalapeno pepper recipes. There is a stuffed jalapeno recipe, a jalapeno popper recipe, a piri-piri sauce recipe and a fiery version of deviled eggs. Enjoy them all, see you soon! The following recipes are being brought to you by E-Cookbooks Library. My favorite source for recipes on the internet, or anywhere else for that matter. If you haven't already, check them out here.
Stuffed Jalapeno Recipe
Ingredients:
25 medium jalapeno peppers
1 (8 oz.) package cream cheese, softened
3 cups shredded cheddar cheese
1 1/4 teaspoons Worcestershire sauce
4 slices bacon, cooked and crumbled
Directions:
- Cut jalapeno peppers in half lengthwise: remove seeds. Place peppers
in boiling water for 5 minutes: drain well. Combine cream cheese,
cheddar cheese and Worchestershire sauce, stir well. Place one
heaping teaspoon of cheese mixture on each pepper half. Sprinkle with
bacon and place on a baking sheet. Bake at 400F for 5 minutes or
until cheese is melted.
Now, if you prefer to have a crust on your stuffed jalapenos, this recipe is for you. Similar to the previous version, but a different taste altogether!
Jalapeno Popper Recipe
Ingredients:
1 lb. fresh Jalapeno peppers
1 package Original Chicken Shake n Bake
1 1/2 cups flour
16 oz. carton Pimento Cheese Spread
2 eggs, beaten
1/3 cup milk
vegetable oil (for deep frying)
Directions:
- Cut Jalepeno pepper in half by length. Remove all seeds and some
peppers may need to be trimmed of ridges to open an area to fill with
pimento cheese. After each half of pepper has been filled with
pimento cheese set aside.
- Mix Shake n Bake with flour in bowl. In another bowl beat eggs and
stir in milk. Roll each pepper in dry mixture then in egg mixture and
then back in dry mixture. Remove coated pepper and place on a tray.
Repeat and coat all peppers. Place coated peppers in your freezer for
20 - 30 minutes. Heat oil for deep frying, place several peppers in
oil and cook until lightly golden. Remove peppers and place on paper
towel. Serve peppers with Ranch Dressing for dipping.
If you've never tried piri piri sauce, try making this with some of your more spicy peppers, or substitute whatever you have. This traditional Portuguese hot sauce goes great with chicken, shrimp or fish.
Piri Piri Sauce
Ingredients:
1 1/4 Cup Olive oil
4 Fresh jalapeno peppers; coarsely chopped, stems, seeds and all
2 Fresh poblano peppers; coarsely chopped, stems, seeds and all
1 Tablespoon Crushed red pepper
1 Teaspoon Salt
8 Turns freshly ground pepper
1 Tablespoon Minced garlic
Directions:
- Combine all of the ingredients except the garlic in a saucepan over high
heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from heat,
and allow to cool to room temperature. When the mixture is cool, pour into
the bowl of a food processor and pulse several times until smooth. Strain
the sauce through a fine mesh strainer. Pour the sauce into a glass
container and cover. Let sit for 7 days before using.
As with any of my recipes, just add more peppers to the following low carb recipe if you want more heat. This is great served at a party or just for you!
Deviled Eggs Recipe
(low carb)
Ingredients:
12 large hard boiled eggs, peeled
1/2 teaspoon salt
1/4 cup mayonnaise (or salad dressing)
1 jalapeno pepper, seeded and finely chopped
1 tablespoon ground cumin
1 tablespoon capers, finely chopped
1 red chile, ground
1 tablespoon prepared mustard
1 tablespoon fresh cilantro, snipped
Directions:
- Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork. Mix the
mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the jalapeno pepper.
Fill the egg whites with the egg yolk mixture, heaping lightly. Sprinkle with ground red chiles
and garnish with the cilantro. Yield: 12 servings
Per Serving: 124 Cal (71% from Fat, 25% from Protein, 5% from Carb); 8 g Protein;
10 g Tot Fat; 2 g Carb; 0 g Fiber; 36 mg Calcium; 1 mg Iron; 291 mg Sodium; 249 mg Cholesterol
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Vote for Me!
Once again, we continue to move up the ladder thanks to all you list members who have been voting. It is great to feel appreciated! We are now steadily moving up the Top 25 of Chef2Chef Top 100 Culinary Sites! This is a major achievement and I can't thank you all enough. Please keep voting for me! And remember, you can vote once per day;) Thanks again!Don't forget to Eat the Heat!
Chef Jay