Cheddar Smashed Potatoes with Caramelized Onions and Roasted Jalapeños

December 16th, 2011 § 0 comments § permalink

Serves 4

Ingredients

5 medium Yukon gold potatoes, boiled and chopped
½ cup caramelized onions
1-2 roasted jalapeños, stems removed (whole), chopped
2 teaspoons salt (more to taste)
3 teaspoons Tabasco
½ cup cheddar cheese, grated
Herbs for garnish

Directions

In a well oiled hot cast iron skillet smash the potatoes with a potato masher, cooking and searing to get some brown color. After a few minutes add the caramelized onion and jalapeños and mix and continue to sear. Season with salt and Tabasco and continue to cook and mix. Reduce the heat to low and add the cheddar, mix gently and allow cheddar to melt in. Garnish with herbs of choice!

Vietnamese Chicken Sandwiches (Banh Mi)

August 10th, 2011 § 0 comments § permalink

Makes 4-6 sandwiches

Ingredients

½ cup rice vinegar
1 tablespoon sugar
2 teaspoons salt
¼ cup water
1 teapoon lime zest
4 inches of daikon radish, cut in super thin matchsticks about 2 inches long
2 medium carrots, cut into super thin matchsticks about 2 inches long
2 jalapeño peppers, sliced in rings
2 cloves garlic, chopped fine
5 green onions, chopped fine
2 tablespoons hoisin sauce
1 -2 tablespoon siracha sauce
Juice of one lime
1 tablespoon sugar
1 teaspoon coarse salt
1 teaspoon black pepper
2 pounds chicken breasts, pounded and chopped into 1 inch thick strips
4-6 individual baguettes, sliced in half
1/3 cup chili mayonnaise (1/3 cup mayonnaise mixed with 1 tablespoon siracha)
Cilantro leaves on a little stem

Directions

In a small bowl whisk together the vinegar, sugar, salt, water and lime zest and add daikon, jalapenos and carrot strips. Let stand at least 3 hours but preferably overnight. In another large, shallow bowl whisk together garlic, green onions, hoisin, siracha, lime juice, sugar, coarse salt and pepper until smooth. Place the chicken pieces in the bowl and mix well, making sure all the pieces are well coated. Let stand for about 30 minutes. Pre-heat oven to 375 ° F. After the chicken has marinated for 30 minutes lay the chicken out flay on a lined baking sheet and bake about 15 minutes or until meat is cooked through. Take the baguettes and spread a little chili mayonnaise on them and add about a ½ cup or more of cooked chicken mixture to the bottom piece. Next take some of the marinated daikon and carrots and place on top making sure to use a slotted spoon to strain off all liquid. Place the pickled jalapenos on top for extra spicy. Next garnish with cilantro and top with the top piece of the baguette!

Fume Y Flor (Mexico)

January 18th, 2011 § 0 comments § permalink

Sweet and Smoky is the jest of this one. An intoxicating and powerful drink, its silky and sultry texture with its sweet and smoky vibe, allows one to forget the intoxication factor.

Makes one drink

INGREDIENTS

1 ounce cilantro jalapeño infused tequila Blanco, recipe below
1 ounce mescal
1 ounce elderflower liquor
½ ounce hibiscus honey syrup, recipe below
½ ounce lime juice
½ ounce agaves syrup

DIRECTIONS

Shake in a shaker filled with ice and strain into a martini style glass and garnish with a dried hibiscus flower leaf.

Cilantro Jalapeño Infused Tequila

Makes 4 cups

INGREDIENTS

2 jalapeños, deseeded and sliced thin
½ cup cilantro leaves and stems
4 cups tequila Blanco

DIRECTIONS

Place all ingredients in a quart jar. Let stand about 4-6 days. Less days for less heat, 6 days for the hottest!

Hibiscus Honey Syrup

INGREDIENTS

½ cup water
½ cup honey
¼ cup dried hibiscus flowers

DIRECTIONS

In a medium sauce pan place all ingredients. Bring to a boil and reduce to simmer, let simmer for about 5 minutes. Let cool and strain.

Chipotle-Herb Sloppy Joes

January 14th, 2011 § 0 comments § permalink

Makes about 20 Party Size Sandwiches

For the chipotle-herb sauce (makes 2 cups)

INGREDIENTS

1 (12-ounce) can of chipotle peppers in adobo sauce
½ cup white onion, chopped
¼ cup fresh cilantro, chopped
¼ cup fresh parsley, chopped
¼ cup fresh chives, chopped
Juice of 3 limes
Zest of 2 limes
1-2 jalapeños, deseeded and chopped
Salt/pepper

DIRECTIONS

Blend all ingredients in a blender until smooth.

For the sloppy joes

INGREDIENTS

Vegetable oil
1 medium white onion, chopped
2 pounds lean ground beef
1 green bell pepper, deseeded, pith removed, and chopped
Chipotle-herb sauce

DIRECTIONS

In a large skillet, heat oil on medium-high heat. Sauté onions for a few minutes, and add ground beef. Cook until all of the meat is browned. Add green peppers, and sauté until the green peppers are cooked through and tender but not soft. Drain any excess oil or fat. Add chipotle-herb sauce, and mix well. Cook uncovered over medium-low heat for about 5 more minutes until some of the tomatoes sauce cooks off and the sauce sticks nicely to the meat. Serve on party size buns.

Roasted Jalapeno Poppers with Cilanrto

January 14th, 2011 § 0 comments § permalink

Makes 20-25 Fritters

INGREDIENTS

10-12 jalapeños, pre-roasted and deseeded
2 cups all-purpose flour
2 cups green or yellow cornmeal
1½ tablespoons baking soda
1 teaspoon dried chipotle flakes
Salt
2 cups buttermilk
2 teaspoons lime zest
Juice of 1 lime
2 eggs
½ cup cream cheese, room temperature
1 cup cheddar cheese, grated
½ cup fresh cilantro leaves
4 cups vegetable oil for frying

DIRECTIONS

Chop the roasted peppers, and set aside in a small bowl. In a large mixing bowl, mix together all dried goods and 1 teaspoon of salt. In another medium mixing bowl, whisk together buttermilk, lime zest, lime juice, and eggs until eggs are beaten well. Add the cream cheese, beating well, and then add the cheddar cheese and cilantro leaves. Mix well. Slowly add small amounts of the wet mixture to the dry mixture until blended well and until all the wet mixture is incorporated. At this point, you should have fritter dough of a medium thickness.

Heat the vegetable oil over high heat until very hot. When the oil is very hot, drop spoonfuls of the batter into the oil, careful to avoid oil splatter. Allow to fry, turning over as needed until golden brown, about 3 to 4 minutes in total. Take out, and place on paper towels to absorb excess oil. Serve with fresh salsa.

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