|One of my jalapeno plants in the garden last year.|
With a review yesterday of The Blue-Ribbon Jalapeno Society Jubilee by Carolyn Brown, I thought I'd stay with a jalapeno theme this weekend with a recipe for Jalapeno Poppers from Rachael Ray's my year in meals. I bet these would be delicious using sweet banana peppers if you wanted a mild appetizer.
Jalapeno PoppersI think a margarita would be in order with these little delights. Rachael's husband, John Cusimano, collaborated with this cookbook and has shared his recipes for over 100 cocktails.
16 fat jalapeno chiles
1 red fresno chili, seeded and chopped
8 ounces cream cheese, softened
3 tablespoons grated onion
2 cloves garlic, grated or pasted
1 teaspoon ground cumin
3/4 cup shredded sharp cheddar
3/4 cup shredded Monterey Jack cheese
kosher salt and pepper
3/4 cup panko bread crumbs
1/2 cup grated Parmigiano-Reggiano cheese
Preheat oven to 425 degrees F.
Slice off one-third of the chiles lengthwise. Seed the chiles to make "boats" for the filling. Finely chop enough of the trimmings to measure 3 to 4 tablespoons, reserving leftovers to use in another recipe.
In a bowl, combine the chopped jalapeno and Fresno chiles, the cream cheese, onion, garlic, cumin, and shredded cheeses. Stir until blended and season with salt and pepper. Spoon the filling into the hollowed-out chiles.
Stir the panko and Parm together on a plate and roll the stuffed tops of the poppers in the panko-Parm mixture. Arrange the poppers on a baking sheet and coat with a little cooking spray. Roast until the peppers are tender-crisp and the filling is browned and bubbling, 15-18 minutes. Let stand 10 minutes and serve.
Makes 16 poppers.
Here's one of his margarita recipes and his special Ancho rim salt:
Smokehouse MargaritaI hope you have a terrific week,
2 ounces mezcal
1 ounce fresh lime juice
1 ounce orange cuacao
Rim a glass with the ancho rim salt. Shake all the ingredients in an ice-filled cocktail shaker and strain into the rimmed glass. Fill with ice.
JC's Ancho Rim Salt Supremo
2 tablespoons ancho chile powder
2 teaspoons light brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
Stir all the ingredients together well and spread out on a saucer big enough to rim your glass.
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