|
|
|
|
| |
| Aji Amarillo Dip |
Mix together, enjoy, and be prepared to make a second batch.....
From: Sasha Via: The Chile-Heads Recipe Collection
Posted By:Sasha, sasha@worldchat.com
Post Date:
| Alligator Eggs (Poppers) |
Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 t into each chili (do not over stuff; chili should close). Arrange chilies on baking sheet. Refrigerate. Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees. Blend in remaining ingredients in large bowl. Dredge each chili in mixture, coating completely. Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve.
From: Bon Appetit, Dec '86.
Posted By: The Chile-Heads Recipe Collection
Post Date: ???
Andouille Stuffed Jalapenos |
Preheat the fryer. In a saute pan, heat olive oil over medium heat and render the andouille for 2 minutes. Add the onions and saute for 1 minute. Remove from the heat and cool. In a mixing bowl, mix the garlic, parsley, and cream cheese together. Mix well. Stir in the cooled andouille mixture. Mix thoroughly and season with salt and pepper. Using a sharp knife, split the jalapenos, starting at the tip, in half, leaving the stem intact. Remove the seeds from the pepper. Stuff 1 heaping tablespoon of the filling in the center of each pepper. Press the pepper together, sealing the cheese mixture completely inside. Season 1 cup of flour with Essence. In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter. Dredge the stuffed peppers in the seasoned flour. Dip the jalapenos in the batter, letting the excess drip off and coating the peppers completely. Gently lay the jalapenos in the hot oil and fry until golden brown, about 3 to 4 minutes. Remove the jalapenos from the oil and drain on a paper-lined plate. Season the peppers with Essence.
Yield: 16 stuffed peppers
From: Emeril Lagasse, EMERIL LIVE SHOW #EMIA72 PORK FAT RULES
Posted By: Food TV.Com
Post Date:
| Armadillo Eggs #1 |
Decide how many Jalapenos you will need at four or five per person and make extra they freeze well.
Cut a slice down the side of each pepper and spoon out the seeds and membrane if you want to reduce the heat level I don’t.
Put all the Monterey jack cheese you can get inside the pepper and roll it with about a quarter inch covering of your favorite kind of sausage.
Roll it in Shake and Bake for pork to cover. Bake at 350 F for 30 minutes or until golden brown. Use only jalapenos with stems.
From: (Howard Harris)
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: 1/3/98
| Armadillo Eggs #2 |
Mix sausage and Bisquick. Slit and deseed jalapenos. Stuff with cheese. Pinch closed and pinch off some sausage and make a little pancake approximately 1/4" thick. Wrap around pepper and roll until it looks like an egg. Dip in beaten egg. Roll in shake and bake. Bake at 325 degrees for 25-30 min. on a greased pan.
From: Chile Head Mailing List
Posted By: Joe Ferguson; coredump@coredumps.org
Post Date: Fri, 29 Jan 1999
|
Armadillo Eggs #3 |
Slice peppers in half lengthwise and scrape out all the seeds (wear gloves). Try to keep both halves near each other as you have to put them back together later. Mix Bisquick, raw sausage and cheddar cheese. Stuff each pepper with Monterey Jack cheese and put the halves back together. Grab a handful of Bisquick mixture and mold around pepper in shape of elongated egg. Use enough to cover pepper well. Dip armadillo egg in beaten egg and roll in Shake 'n Bake. Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp.
From: Bisquick
Posted By: Addicts, addicts@winternet.com
Post Date: Monday, February 08, 1999
| Artichoke - Cheese Puff |
Drain 1/4 c oil from the artichoke hearts and heat it in a skillet. Saute onions until they are beginning to color. Combine eggs with salt, pepper, and flour and beat until smooth. Add cheeses.
Spray or grease an 8x8 baking dish. Put artichokes, onions, and jalapenos in the baking dish, and pour egg-cheese mix over. Bake at 350 for 25 minutes, or until completely set, golden brown, and slightly crusty on top. Serves 8-10 as an appetizer, or 4-6 otherwise.
From: Adapted from The Vegetarian Epicure : Book Two by Anna Thomas
Posted By: Alexandra Soltow
Post Date: Sun, 8 Mar 1998
| Artichoke and Green Chile Dip |
1. Combine mayonnaise and yogurt in a medium bowl stirring until smooth.
2. Add chopped artichoke hearts and next 4 ingredients stirring well.
3. Spoon mixture into a 1 quart baking dish coated with cooking spray. Bake uncovered , at 350 for 25 minutes.
4. Sprinkle with 2 tablespoons Parmesan cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 1/2 minutes or until lightly browned.
5. Garnish with green chile slices, if desired. Server with whole wheat toast points, breadsticks, unsalted crackers, melba toast rounds, and fresh vegetables!
Yield 2 3/4 cups
NOTES : You can chill this dip overnight. Then bake for 30 minutes; add cheese, and broil until lightly browned.
From: "The dwarf with a spoon."
Posted By: "The dwarf with a spoon."
Post Date: Thu, 5 Mar 1998
| Hot Artichoke Dip |
Mix all of the ingredients together and pour into a 2 quart oven safe dish.
Bake at 350° for 30 - 40 minutes.
Serve with melba rounds or other crackers.
From: Copyright © 1993-1996
Posted By:Culinaria Online
Post Date: 1/4/97
| Atomic Dumplings |
Mix cubed chicken with coconut milk, chili paste, peppers and cilantro. Allow to sit for at least an hour to absorb flavours. Then, taking a cube of chicken (or two, depending on size), center it in a wonton skin,gather the four corners of the skin with your fingers moistened in the cornstarch paste, and twirl the skin until the dumpling looks like a Hershey's Kiss. Allow these to rest on waxed paper or a cookie sheet sprayed with PAM. Deep fry these in sufficient oil to cover, a few at a time. I use peanut oil but anything that can take a high heat is fine. Olive oil smokes too much.
Remove from hot oil when they float and are golden brown. Be careful, they cook very fast.
I usually provide a peanut sauce to dip these in but they're fine by themselves
I do not use exact measurements when I cook, so the above are only approximations of what I use.
If it looks right, it probably will be fine.
These work out great for parties, too.
From: The Chile-Heads Recipe Collection
Posted By: douglas allen thompson, aesculus@TSO.UC.EDU
Post Date: ???
| Bacon Wrapped Habaneros |
Try taking habs and cutting them in half....stuff them with a mixture of
cream cheese and good old Wisconsin cheddar and a little bit of chives.
After you've got them stuffed, wrap them with a half strip of bacon and
secure with a toothpick. Bake at 425 degrees until bacon is done. We
also do this with jalapenos for the wimps in my family.
Add a case of good beer and a Packer game and hey,life don't get any
better than this . :)
Go Pack and Yearn For The Burn Baker R.
From: Baker Richardson(Chile Head Mailing List)
Posted By: Baker Richardson, habanerored@hotmail.com
Post Date: Sun, 03 Jan 1999
| Baked Brie |
Buy one of the large bries, chill it well, cut it into 2 layers by
slicing horizontally.
(Trick - rather than use a knife, take a piece of dental floss
long enough to go around the cheese 1 3/4 times half way between top
and bottom - put a few toothpicks in to be sure it doesn't drop on
the side opposite from you.
tie a loop in each end and put the loops over something you can
hold onto, spoon handle, - I use 2 pieces of 1/2 inch dowel that
I keep for this purpose. Pull the floss in opposite directions and
it will cut right through the cheese.
Remove the top layer, spread the bottom layer with your favorite
sauce, hot pepper jelly or a combination of hot sauce and lime marmalade.
Replace the top.
wrap the entire cheese in Filo dough which you can find in your
grocer's freezer section. Keep the filo between 2 damp towels
On a baking sheet (baking parchment if you have it) lay out a filo
sheet, brush gently with melted butter add another layer, offset by an inch or so
- repeat till you have 8 layers.
Place the cheese in the center and wrap the cheese being sure there are no holes -
If you are not sure, use a few more layers of filo - It will not hurt to
have 10, 12 or more layers, it is very thin.
Wrap the cheese right on the baking sheet, or if using baking
parchment, just fold the parchment up around the cheese, in plastic wrap
and chill until ready to serve.
Pre-heat oven to 400 degrees F. Remove plastic wrap, place baking
sheet in oven (if on parchment put that on a baking sheet)
Bake about 8-10 minutes till filo is lightly browned. (Just beginning to turn color)
Place on plate or tray with raised edge as cheese should be melted and
will run out and drip if on a cheese board.
From: Andie Paysinger, Via: Chile Head Mailing List
Posted By: Andie Paysinger, asenji@earthlink.net
Post Date: Fri, 28 May 1999
| Basil Guacamole |
I didn't expect to taste the basil but it really shone through very strongly. I put this down to its strong affinity to tomato. Also I was concerned the pepper would spoil the other flavour but its aroma blended in to produced a slightly sweeter aftertaste.
From: ???
Posted By: Chile Head Mailing List
Post Date: ???
| Bean And Garlic Dip |
* Pinto beans can be home cooked or canned. Mix all ingredients. Cover and refrigerate 1 hour. Serve with tortilla chips. Makes 2 cups of dip.
From: ???
Posted By: The Chile-Heads Recipe Collection
Post Date: ???
| BEER BATTERED SHRIMP WITH CHIPOTLE HONEY |
Combine 1 cup of the flour with the cayenne, salt, sugar and baking powder in a medium bowl.
Add beer all at once and whisk until smooth. Set aside at least 1/2 hour.
Heat oil to deep-fry temperature (350/) in a large saucepan. Test oil by sprinkling a few drops of
batter and if they rise to the surface, the oil is ready. Toss the shrimps in the flour for dusting and toss to
coat evenly, then pat off excess. Drop a few at a time first in the batter then into the hot oil and fry until
lightly golden and crispy-- about 2 minutes. Remove with a slotted spoon and drain on paper towels.
Serve immediately with the following dipping sauce.
Yield: 6 servings
CHIPOTLE HONEY DIPPING SAUCE
In a small saucepan, bring chiles, tomato, water, onion, garlic and salt to a boil and reduce to a simmer.
Cook, slowly, covered for 15 minutes, then puree in a blender until smooth transfer to a small bowl and add honey
and vinegar. Serve at room temperature as a dipping sauce with shrimps.
Yield: 2 1/2 cups
From: TOO HOT TAMALES, SHOW #TH6184, (Food TV.Com)
Posted By: Robert Lusk
Post Date: 10/27/98
| Besotes Calientes (Stuffed Chiles) |
Just wanted to say that I made a version of besotes calientes (Rosana mentioned having them at a restaurant) for a party last night and they were a HUGE hit! I simply blanched peppers (had jalapeno and hungarian wax handy), seeded them, stuffed them with a mixture of artificial crab, vidalia onion, and cream cheese, wrapped a piece of bacon around the pepper, secured it with a tooth pick, and threw the little bugger in the hot oil. Quite tasty I must say. The bacon is actually alot easier than gettin all sloppy with the batter (not so much fun, but neater), but watch the oil when you put them in cus the water in the bacon makes the oil a bit spastic.
From: Suzanne, suz@avana.net Via: The Chile-Heads Recipe Collection
Posted By: Suzanne, suz@avana.net
Post Date: 23 Aug 1998
| Black Bean Dip |
I like black beans both for their own intrinsic taste and for the fact that they are an interesting way to pass on other flavors. Here they are cooked with beer and chiles and served with fried sweet plantains. I prefer a dark or amber beer, which complements the earthy taste of the black beans, but you can use whatever suits your fancy. If you don't feel like making fried plantains, you can always use tortilla chips.
METHOD:
Remove from the heat, add the catsup, cumin, chili powder, mustard, cinnamon, and chile pepper, and mix well. Allow to cool slightly (about 20 minutes), then puree the mixture in a blender or food processor until very smooth.
With the mixture still in the blender or food processor, add the sour cream, cilantro, lime juice, salt, and pepper. Blend briefly, just until
well mixed. If the mixture is too thick, thin it with more beer. This mixture will keep, covered and refrigerated, about 4 days.
Serving Size : 8
From: Big Flavors Of The Hot Sun by Chris Schlesinger. **Out of Print**
Posted By: Garry Howard, Cambridge, MA. VIA: Chile-Heads Recipe Collection
Post Date: 5/7/98
| Black Bean Tortilla Melts |
Mash Beans; Add Chili Powder Stirring Well. Spread About 3 T. Of Bean Mixture On Each Tortilla. Sprinkle With Fresh Cilantro & Squeeze 1 Lime Wedge Over Each. Top Each Tortilla With 2 T. Green Chiles & 2 T. Cheese. Bake Tortillas At 450 Degrees For 3 To 5 Min. OR Until Cheese Melts. Serve With Fresh Salsa.
From: The Chile-Heads Recipe Collection
Posted By: Christopher E. Eaves, cea260@airmail.net
Post Date: ???
| Brennan's Clams |
Thoroughly rinse clams, then place in a single layer in a baking pan. Add water to a depth of 3 inches; sprinkle on cornmeal or breadcrumbs. Let soak at least 30 minutes so clams will exchange the sand in their shells for the meal or crumbs. Meanwhile, ignite coals in a barbecue grill. Melt butter in a saucepan; squeeze juice from lemon wedges into the butter & keep warm. To cook clams, place directly on to hot coals, 3 or 4 at a time; cook just until shells pop open. (If coals aren't yet hot enough for cooking your steaks, chops or other main course meat, you can leave the coals mounded to cook the clams.)
To eat, remove clams from the shells with a fork, dip in melted butter, then Very Hot Shrimp Cocktail Sauce,if desired.
NOTE: Discard any clams that don't open.--- DO NOT EAT THEM!!!
From: "Hotter Than Hell" by Jane Butel
Book Details at:
Posted By: Christopher E. Eaves, cea260@airmail.net
Post Date: Tue, 31 Mar 98
| Brie and Papaya Quesadillas |
Layer the cheese and papaya. A couple of pieces of papaya should do it. Sprinkle a few onion pieces and the chiles, fold, brush with oil and fry until the outside begins to brown and the cheese is melted. Cut into wedges.
I've made these for many parties and always get "oohs and Ahhs". Of course for THIS list, habaneros may be substituted for the wimpy Hatch chiles.
From: Southwest Tastes (of the series Great Chefs of the West)
Posted By: Michael Schapansky
Post Date: Wed, 1 Apr 1998
I used 1 habanero per recipe, but this could definitely be increased. Scald the milk. Remove from heat and add sugar and salt, stirring until dissolved. Cool to room temperature. While milk mixture is cooling, sprinkle yeast over water in large bowl. Let sit until yeast foams slightly. Once both yeast and milk are at room temperature, add milk to yeast. Add flour, and stir vigorously for about 5 minutes (I think I ended up adding some more flour because the dough was quite sticky- it should be moist, but not too sticky). Add peppers and stir to incorporate. Let rise for about 45 minutes or until doubled. With floury hands, pull off golf ball sized hunks, stick a chunk of brie inside (I only used the middle bit), and place seam side down in muffin tins which have been greased and floured. Bake at 350 for 45 minutes, or until golden brown. Allow to cool slightly, and spread pepper jelly on top.
Note: remove from oven while cooling, and serve relatively warm. These will keep for a while, but are divine
when they are fresh and hot! Megan Libbey From: Megan Libbey, mlibbey@bu.edu
Posted By: Megan Libbey. Chile-Heads Digest V4 #436
Post Date: 5/26/98
| Buffalo Balls |
Form into balls and bake @ 400 Degrees till well done. Doused in your favorite Buffalo Wing Sauce recipe. ( I really Like home made Harissa Sauce).
Serving Ideas : Makes good stuffing for bell peppers and stuffed cabbage.
NOTES : I have scaled this up to make 48 medium or 96 small balls. Normal people (non chile Heads) usually
eat one or two @ the most. If you decide to add the Scotch Bonnets have plenty of cold beer ready.
If serving to the uninitiated(non-Chile-Head) you may want to omit the Scotch Bonnet's. else have them
sign a release waiver before eating them.
From: John A. Gunterman
Posted By: Chile Head Mailing List
Post Date: ???
| Buffalo Style Chicken Wings |
Discard small tip of each wing, split at large joint and sprinkle with salt and pepper. Heat oil in large casserole or fryer (until quite hot). Add half of wings and cook, stirring occasionally. When brown and crisp (15-20 min.), remove and drain well. Cook remaining wings. Melt butter in saucepan and add hot sauce and vinegar. Put wings on a warm platter and pour sauce over them (or put wings and sauce in a closed container and shake). Serve with celery sticks, blue cheese dressing (for dipping), and beer.
The unfortunate part of the referenced recipe is that it is loaded with fat. For a low(er) fat variation that still tastes good, (got rave reviews when we served them at our last party) broil the wings instead of frying them, and then mix 1/2 cup hot sauce, 4 tbs honey, 2 tbs vinegar, 2 tbs lemon juice, 1 heaping tsp dry mustard, like Coleman's. Heat the sauce until it thickens, and then put the wings in, and then cook till it thickens even more, while stirring the wings around. Still taste good with celery sticks and blue cheese dressing. Might as well go all the way and use lower fat cheese dressing, though.Wings, being mostly chicken skin, have a large amount of fat in them, no matter what you do. You can help a little by broiling them so that some of the fat melts away, and not adding any more.
I would recommend grilling the wings. That way, you lose the fat (a good thing) without losing the flavor (which would be a bad thing).
BLUE CHEESE DRESSING
Combine and chill for an hour or longer.From: rec.food.recipes archives
Posted By:
Post Date:
| Buffalo Chicken Wings with Blue Cheese Dippin Sauce |
-----BLUE CHEESE DIPPING SAUCE-----
1. Melt butter in a small saucepan. Add hot sauce and remove from heat.
2. In large frying pan or deep-fat fryer, heat 1 inch of oil to 375F. Fry wings in batches without crowding until golden brown, 10 to 15 minutes. Drain on paper towels.
3. Brush wings with spicy butter and serve warm, with blue cheese dipping sauce.
Sauce:In a small bowl, mash the blue cheese, leaving some clumps. Whisk in the mayonnaise until blended. Add remaining ingredients and whisk to blend well.Cover and refrigerate until serving time.
From: SOAR - the Searchable Online Archive of Recipes
Posted By: jenni@soar.Berkeley.EDU
Post Date: Tue, 19 Nov 1996
| Buffalo Wings (Improved?) |
Actually dark soy sauce, crushed garlic, minced habs, honey and lime juice
make a fine baste for wings grilled over the coals.
I steam the wings over boiling water for 10 mins before grilling long and
slow.
Not Buffalo but a very tasty alternative.
Cheers
From: Dave Williams
Posted By: Dave Williams, dwill@iafrica.com (Chile Head Mailing List)
Post Date: Wed, 20 Jan 1999
| Ceviche With Shrimp and Avocado |
Rinse shrimp under cold running water and pat dry. Place in a mixing bowl with lime juice, 1 tablespoon jalapeno, 2 tablespoons red onion and sprinkling of salt. Toss well to coat. Spoon into plastic bag, press out air and seal tightly. Refrigerate, turning from time to time to distribute lime juice , until shrimp are opaque, about 1 hour.
When ready to serve, toss shrimp with remaining 1 tablespoon Jalapeno and remaining 2 tablespoons red onion, cucumber, avocados and cilantro. Taste and adjust salt. Serve with Tortillas.
From: Los Angeles Times Food Section (7/8/98)
Posted By: ???
Post Date: 7/9/98
| Cheese & Chile Squares |
Using the metal blade, drop the Parmesan cheese pieces through the feed tube with the motor running and process until finely grated. Remove and set aside. Without washing the work bowl, use the metal blade to chop the chiles. Remove and set aside.
Use the shredding disc to process the Cheddar and Monterey Jack cheeses separately. Remove and set aside. Using the metal blade, process to combine the salt, tabasco sauce, 2 eggs, flour, baking powder and grated Parmesan cheese. With the machine running, add the hot melted butter through the feed tube. Remove the cover and add the cottage cheese and then process until smooth. With the machine running, add 3 eggs through the feed tube. Remove 2/3 of the mixture from the workbowl and combine with the Cheddar cheese and chiles. Add the remaining eggs and Monterey Jack cheese to the remaining mixture in the workbowl and process 20- 30 seconds.
Combine the 2 mixtures and spread in a buttered 17x10 inch jelly roll pan. Bake 15 minutes in a preheated 400^ oven, then reduce temperature to 350^ and bake about 34-40 minutes more until the cheese is set and firm. Cut into squares and serve warm with your favorite salsa. Makes 24 thin slices. Note: If you have a large capacity machine, all the eggs may be added at once and both cheeses may be added and combined in the processor bowl.
This typical appetizer is usually baked in a rectangular pan and cut in squares. The presentation is further enhanced if accompanied by a tomato salsa of your choice. It should be served warm, but can be baked ahead and reheated.
From: Food & Wine RT [*] Category 3, Topic 8 Message 7 Sat Dec 12, 1992
Posted By: SOAR - the Searchable Online Archive of Recipes
Post Date:
| Cheese Crisps |
Preheat the oven to 350°.
In a food processor, combine the flour, salt, and red pepper; pulse until blended. Add the butter, cheese and thyme and pulse just until a
dough forms; bits of cheese should still be visible.
Transfer the dough to a large bowl and gently fold in the Rice Krispies. Working with a scant Tbsp at a time, roll the dough into balls.
Place the balls about 2 inches apart on ungreased cookie sheets. Flatten slightly with your fingertips into 1 1/2 inch rounds.
Bake the crisps for about 15 minutes, or until firm to the touch and just beginning to brown.
Let cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely. Store in airtight containers for up to 1 day or freeze,
well-wrapped, for up to 1 month.
Makes about 3 1/2 dozen.
From: Copyright © 1993-1996 Culinaria Online
Posted By:Culinaria Online
Post Date: 1/4/98
| Chile Cheese Surprises |
Preheat oven to 400F.
To prepare pastry:
Combine cheese, butter & ground chile, taste; add salt if desired. Work in minced jalapenos until evenly distributed;
mix in flour & milk. Roll out pastry to about 1/8 inch thick. Cut pastry into squares, rectangles or triangles to fit
around olives, pecan halves & shrimp; wrap pastry around fillings. Place on an ungreased baking sheets & bake
10 - 12 minutes or until pastry feels firm when pressed.
Makes 3 dozen appetizers.
NOTES : Authors notes:
Make these as feisty or as tame as you like. Rosy cheese pastry, flecked with confetti dots of green chile, surrounds stuffed olives, nuts or shrimp, making festive looking treats that are great for holiday get togethers & just as good at any other time of year. They freeze well too.
From: "Hotter Than Hell" by Jane Butel Book Details at:
Posted By: Christopher E. Eaves, cea260@airmail.net
Post Date:
| Chile Cheese Wrap Ups |
To prepare the pastry:
Combine cheese, butter and chile powder. Mix in jalapenos until evenly distributed. Mix in flour and milk. Roll out
pastry to 1/4" thick.
Cut pastry into triangles big enough to wrap around any of the following fillings:
Place on ungreased baking sheets and bake at 375 for about 10-12 minutes. Makes around 3 dozen. Enjoy 'Em!
From: "Hot & Spicy Food Page"
Posted By: "Hot & Spicy Food Page"
Post Date: 12/23/97
| Chile con Queso |
* Other vegetable oils don't work as well.
Heat oil in a heavy saucepan, fondue pot or chafing dish. Add onion & garlic; cook until onion is clear.
Stir in flour. Gradually stir in evaporated milk & cook until mixture is thickened; stir in tomato, cheeses &
jalapenos. Cook, stirring, about 5 minutes or until cheeses are melted & flavors are blended. Taste & adjust hotness.
Makes 2 cups.
From: "Hotter Than Hell" by Jane Butel Book Details at:
Posted By:
Post Date:
| Chile con Queso #2 |
Warm cheese to room temperature. Melt butter in small saucepan, add onion and garlic, cover and sweat for 5 minutes over low heat. Meanwhile, place the tomatoes, green chiles, cumin and pepper in a food processor and chop thoroughly (don't puree). Add tomato mixture to pan, cook at medium heat for 3-5 minutes or until most of the water has evaporated.
Remove pan from heat, add cheese and stir until melted. Add cream to thin as needed. If you need to rewarm the dip use very low heat to avoid breaking down the cheese. Serve with tortilla chips, or flour tortillas
Origin: ???
Posted By: ???
Post Date:
| Chile Cornmeal Pancakes |
In small bowl, stir 1 cup cheese and undrained chiles into prepared corn bread batter.
Heat lightly greased skillet or griddle over medium heat. Spoon 1 tablespoon batter on griddle for each pancake. Cook 2 to 3 minutes on each
side, turning once. Serve immediately topped with salsa, remaining cheese and sliced green onions.
Makes 20 appetizers.
From: Copyright © 1993-1996 Culinaria Online
Posted By:Culinaria Online
Post Date: 1/4/98
| Chile Cream Cheese |
Place the cream cheese in a bowl and soften slightly in a microwave set on HIGH for 30 seconds, or allow to stand
at room temperature for an hour or more. Stir in all the remaining ingredients and mix well. Place the mixture on
a square of wax paper or aluminum foil and form into a log shape. Roll up tightly and chill until firm.
Serve as a spread for bread or grilled meat.
Yield 1/2 cup.
From: Sally Hammond
Posted By: Sally Hammond Via:Chile Head Mailing List
Post Date: ???
| Chile Head Chicken Fingers |
Remove silver skin from chicken tenders and place in a deep bowl. Add Harissa sauce and buttermilk to cover.
Let marinate for 1 hour. Shake excess liquid off chicken and dredge in corn flour. Fry in 350x oil till golden
brown and crispy.
Serve w/ Col. Hogan's Chick'n Dippin' Sauce on the side.
From: John A. Gunterman Via: Chile Head Mailing List
Posted By: John A. Gunterman
Post Date: ???
| Chili Dip |
Mix all ingredients together except the cheddar cheese and heat in microwave. Add cheese and serve with your favorite chips. For those who like things a little hotter you can also add 1/4 cup of Monterrey Jack cheese with Jalapenos.
From: Bobbie Beers
Posted By: Bobbie Beers. To Chile Head Mailing List
Post Date: ???
|
Chiles Salteados Estilo Los Arcos |
In a large castiron skillet heat 2 tablespoons of the oil over medium heat. Add the onions and the chiles and saute, turning with tongs to make sure they brown evenly, for 6 to 8 minutes, or until golden. Add the salt and pepper, toss to mix, and remove from the heat. Drizzle with the remaining olive oil and serve, drizzled with a little sherry vinegar.
Yield: 6 servings as a cocktail snack
Note: If you can't find small mild chiles, use Anaheims, cut into long, thick strips.
From:M.S. Milliken & S. Feniger, all rights reserved, TOO HOT TAMALES SHOW #TH6216
Posted By: Food TV.Com
Post Date: 1997
| Chipotle Appetizer Meatballs |
These spicy meatballs are a wonderful appetizer and, when served in a chafing dish, will hold for a long time. Simple to prepare, they can be made ahead of time and reheated before serving.
Sauce:
Meatballs:To make the sauce, sauté the onion and garlic in the oil until they are lightly browned. Add the tomato sauce, broth, and the chipotles in adobo sauce. Heat the mixture to just under boiling and simmer for 20 minutes. Place the sauce in a blender or food processor and puree until smooth.
To make the meatballs, combine the beef, pork, onion, cilantro, bread crumbs, egg, and season with salt and pepper. Gently mix, then form into small meatballs. Pour a couple of tablespoons of the oil in a heavy saucepan and brown the meatballs. Remove and drain.
Return the sauce to the pan, add the meatballs and simmer for 15 to 20 minutes to finish cooking the meat.
To serve: place in a chafing dish, garnish with the cilantro and serve accompanied with toothpicks.
Yield: 8 servings as an appetizer
From: Fiery-Foods Super Site in an article by Nancy Gerlach
Posted By:(Senor Chile Monger)
Post Date: Thu, 22 Jan 1998
| Chipotle Con Queso |
In a large pan melt the butter and add the oil over medium heat Add the chopped onion, and saute until golden Add the crushed garlic and continue sauteing until onions have nicely browned. Add the flour and combine with butter oil onions and garlic until a nice roux develops. Cook this onion roux for 2 minutes taking care for it not to get too brown (a little is good) Add the half and half slowly, incorporating it into the onion roux little by little. Reduce heat to medium low and add the milk. If you heat the milk first in the microwave this reduces cooking time and can prevent burning. Cook mixture until milk and half and half bubbles, stirring often. Lower heat to a simmer and add chopped habaneros and the puréed chipotles, sauce and all. Cook on simmer for 5 minutes to bring out the flavor of the chiles stirring occasionally. Add the finely chopped roasted garlic cloves. Little by little incorporate all of the cheese stirring constantly. When everything is melted and nicely incorporated transfer to fondue pot or chafing dish and keep heat on very low. Garnish with the chopped scallions and serve with good quality chips.
From: Shad Donald Christian Munson Munson, capsicums@juno.com
Posted By: Chile Head Mailing List
Post Date: Wednesday, January 28, 1998
|
Chipotle Fried Onion Rings |
The rub gives a burst of flavor to almost any meat or vegetable but is particularly wonderful on beef and corn.
* available at Mexican markets and some specialty produce markets
To make the onion rings:
Preheat oven to 250°F. and line a large baking sheet with paper towels.
With a mandoline or other manual slicer, slice onion paper-thin and separate into rings.
In a deep kettle or deep fryer heat 2 inches oil to 375°F.
While oil is heating, in a large bowl stir together flour and chipotle rub. Add onion rings and
toss well to coat. Transfer onion rings to a large sieve and shake gently to remove excess flour mixture.
Add a handful of onion rings to hot oil and fry, stirring, until crisp, about 30 seconds, transferring with a
slotted spoon to baking sheet to drain. Fry remaining onion rings in same manner. (Onion rings may be made 15
minutes ahead and kept warm in a 250°'F. oven).
To make the chipotle rub:
In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and
beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric
coffee/spice grinder grind fine.
In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles,
1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds.
(Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool
until crisp.
Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches.
In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy,
saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin even
layer and dry in middle of an oven set at lowest temperature until no longer moist, about 1 hour.
Wearing rubber gloves, break up any lumps with your fingers.
(Chipotle rub keeps in an airtight container, chilled 6 months. Regrind rub before using.)
Makes about 3 1/4 cups.
Serves 2 to 4.
From: La Parilla: The Mexican Grill
Posted By:
Post Date:
| Chorizo Fingers with Ancho Chili Puree |
Directions
1. In meat grinder or food processor fitted with steel blade, grind together pork, beef, pork fat and
garlic. If using a food processor, be sure not to overprocess. Remove and discard any gristle.
2. Place meat in a large bowl. Add paprika, oregano, brown sugar, salt, red pepper flakes, hot pepper sauce, mixed spices, cinnamon, cumin and red wine vinegar. Knead by hand to incorporate all seasonings. Cover and refrigerate overnight.
3. Form meat mixture into fingers about 2 inches
long and 1/2-inch in diameter. Heat olive oil in
large skillet. Add enough fingers to make a single
layer and cook in hot oil, over medium heat,
turning to brown all sides, for about 5 minutes. Drain on paper towels.
Serve Chorizo Fingers with Ancho Chili Puree.
Ancho Chili Puree
1. Heat oil in a small saucepan over high heat. When it just starts to smoke, add shrimp shells and heads and saute for 1 minute, stirring constantly, or until bright pink in color. Add shallots, garlic and anchos. Lower heat and cook, stirring constantly, for about 4 minutes or until shallots, garlic, and anchos are lightly toasted.
2. Add tomatoes, cilantro and serrano. Raise heat to medium and cook 2 minutes. Add stock. Lower heat and simmer gently for 15 minutes. Do not reduce. Pour into a blender and puree until smooth. Mix masa harina with enough cold water to make a paste. Then, with the motor running, add to the puree in the blender. Strain through a fine sieve and stir in lime juice, honey and salt. Keep warm until ready to use.
From: Dean Ferring of The Mansion on Turtle. Ancho Puree from: Good Morning America.
Posted By: Chile Head Mailing List
Post Date: ???
| Clearwater Crab Cakes |
Saute onion, red and yellow bell peppers, celery and jalapeno in olive oil over medium heat until soft,
8-10 minutes. Set aside to cool.
Beat 3 eggs in small bowl. Beat remaining 3 eggs in another small bowl and set aside.
Combine onion mixture, parsley, 2 1/2 cups panko crumbs, 3 beaten eggs, lemon juice, paprika, cayenne pepper,
white pepper and salt in large bowl.
Gently mix in crab meat, being careful not to break up large pieces. Divide mixture into 12 equal portions and
form into 3-inch patties.
Coat each crab cake with flour, dip in reserved beaten eggs, then coat with remaining panko crumbs.
Repeat with each cake.
Heat oil for frying 1/2 inch deep in skillet over medium heat and fry cakes until golden brown,
3-4 minutes per side. Or heat oil in deep fryer to 350 degrees and fry until golden brown, about 2 minutes.
From: Clearwater Seafood
Posted By: Chile Head Mailing List
Post Date: ???
| Cold & Hot Cucumber Canapes |
Very unusual! Few guests will guess what these canapes are made of until they've taken several bites. I particularly like serving these in warm weather, though they're terrific anytime.
Slice ends from cucumber, then score sides with tines of a fork. Cut into 28 very thin crosswise circles from
cucumber; set remaining cucumber aside. Sprinkle a large flat, paper towel lined plate generously with the salt.
Then carefully place cucumber slices in a single layer on salt. Sprinkle tops of cucumber with salt & cover with
another layer of paper towels. Weigh down with a plate & let stand about 2 hours at room temperature.
Then rinse slices & pat dry. In a food processor or blender, combine oysters, lime juice, 2 tablespoons mayonnaise,
mustard, hot pepper sauce & remaining cucumber (cut in chunks). Process until well chopped but not pureed.
Taste & adjust seasonings. (The mixture can be made as hot or mild as you prefer.) Using a biscuit or cookie cutter,
cut 28 small rounds of bread; or, if lacking a cutter or short on time, quarter each slice of bread. Spread each
round or quarter with mayonnaise, then with the smoked oyster mixture. Cut each cucumber slice almost in half,
leaving halves attached just by the rind & a bit of cucumber next to it. Roll each half around your index finger,
curling 1 half round forward & 1 half round backward; set a curled cucumber slice on each canape.
Sprinkle canapes with ground chile.
Makes 28 appetizers.
From: "Hotter Than Hell" by Jane Butel.
Book Details at:
Posted By: Christopher E. Eaves, cea260@airmail.net
Post Date: Tue Mar 31, 1998
| Conch Fritters |
Mix the ground conch with green pepper, onion, salt, black pepper and baking powder. Stir in the tomato paste and flour. Shape into balls and spoon into hot oil. Fry until golden brown. Serve with cocktail sauce.NOTE: I like to add 2 TSP. hot sauce to the batter.
From: The Orange Bowl Cookbook.1983) - - - - - - - - - - - - - - - - - - S. Schwartz, Pub.
Posted By: Aunt Salli
Post Date: Wed, 01 May 1996
| Crabby Cajun Mushrooms |
In a bowl, mix crab meat, bread crumbs, onions, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot.
From: tzi1@slosh.com (Tzigane)
Posted By: Newsgroups: rec.food.recipes
Post Date: 9 Apr 1998
| Crabby Poppers |
Jalapenos
PREPARATION:
Stuffing
Heat oil or grease in a heavy pan over medium heat. Saute celery, onions, green chiles, and garlic until tender; set aside.
Combine bread crumbs, eggs, cilantro, salt, and black pepper. Add crab meat and cooked vegetables and mix well.
Jalapenos:
Rinse chiles well.
With a sharp knife or razor blade, make a "T" shaped cut across, just below the stem, and down one side.
Carefully remove the seeds and membrane. Bring a large pot of water to a rolling boil.
Using a sieve or colander, blanch the chiles, in batches if necessary, in the boiling water for 3 minutes and immediately
immerse them in cold water to stop the cooking. Drain chiles on a towel.
Put enough stuffing in the chile to just be able to close the cuts.Place the chiles on a sheet pan when stuffed.
When all the chiles are on the pan, spray them with a light coat of vegetable oil spray, turning once.
Mix the salt and black pepper in with the flour and put it on a plate.
Roll each popper in the flour, dip it in the egg mixture, roll it in
the bread crumbs and return it to the pan.
Deep fry, 3 or 4 at a time, in hot oil (375-385 degrees F.) until golden brown, turning as necessary.
Drain on paper towels.
Serve warm or freeze to be reheated when wanted.
From: Steve Tanner Da Firecracker Chilly Page
Posted By: Steve Tanner,
Post Date: Fri, 21 Aug 1998
| Crabmeat Stuffed Jalapenos (Texas Popcorn) |
Cut peppers in half lengthwise. Discard pulp and seeds and rinse carefully. In a large mixing bowl, combine remaining ingredients, except breading mixture. Stuff pepper halves with crab mixture and press stuffing around pepper. Set peppers aside.
To prepare breading mixture: Place 2 cups cracker meal in a flat pan. In a separate pan, mix 1 cup mils, 2 eggs and 1/4 teaspoon each salt and pepper. Dip peppers in egg mixture, then in cracker meal. Repeat procedure.
Deep fry at 365 degrees (F) until golden brown. Drain on paper towels. Makes 30 hors d'oeuvre.
From: Annette Reddell Hegen which I got off a recipe card produced by the Texas Agricultural Extension Service.
Posted By: Chile Head Mailing List
Post Date: ???
| Cream Cheese With Smoked Chiles |
Cube the cream cheese and put it in a food processor with the garlic, mayo and chipotle. As the mixture is being processed, drizzle in chile oil until the mixture takes on a creamy, easily spread consistency. The chipotle I use are usually packed in adobo sauce, so I use a fork to pick them out, but I don't take any special care in shaking or scraping of the sauce.
This spread is excellent when spread into celery sticks, dipped with carrots, as a substitute as a sandwich spread, as a substitute for sour cream with fajitas, breakfast burritos, etc, etc, etc.
From: George "Goslowsky, George" gjgoslow@hsv28.pcmail.ingr.com
Posted By: Goslowsky, George Via: Chile Head Mailing List
Post Date: ???
| Crunchy Cheese Ball |
In a food processor, process uncooked noodles, contents of seasoning packet, and next 4 ingredients till well blended.
Divide mixture in half.
Shape each half into a ball. Roll in Parsley. Wrap in plastic wrap and refrigerate.
TO SERVE: Let stand at room temperature 20 - 30 minutes or until softened. Serve with crackers or bread.
From: Friendship Gifts of Good Taste
Posted By: Chile Head Mailing List
Post Date: ???
| Crunchy Hot Crab Bites |
Preheat broiler.
Combine crab, lime juice, lime peel, green onion, parsley, worcestershire sauce, mustard & pepper sauce.
Taste & adjust seasonings. Brush melted butter on toast rounds & arrange in a single layer in a broiler pan.
Top each round with a portion of the crab mixture, then 1 1/2 teaspoons cheese. Broil until cheese is melted &
crab mixture is hot.
Makes 16 appetizers.
From: "Hotter Than Hell" by Jane Butel.
Book Details at:
Posted By: Christopher E. Eaves, cea260@airmail.net
Post Date: Tue, Mar 31, 1998
| Curt's Stuffed Peppers |
I too had difficulty getting batter to stick to peppers, so I took the time-honored tradition of doing something completely different! Core the peppers, steam them until just done (al dente). Stuff with cream cheese, wrap in a wonton skin and fry... After wrapping them, you could then dip them in a milk & egg wash and roll them in bread crumbs. These freeze well also.
From: Curt Snyder, Hot's Desire" hotsdesr@deltanet.com
Posted By: Chile Head Mailing List
Post Date: 5 Aug 1998
| Devilish Eggs |
Peel the hard boiled eggs and split in half carefully putting the yolks in a mixing bowl. Mash yolks with a fork and stir in pickle juice,olive oil and mustard powder. Add enough mayo to make a smooth, stiff paste. If you are using dill relish add it in at this time.
Scoop the past back into the egg halves and put a half olive on each so that they look like little yellow eyeballs staring up at you. Sprinkle cayenne (or whatever red powder you like) over the eggs for that properly bloodshot look.
With that much mustard in there these babies will get people's attention. And the cayenne garnish is a nice bonus.
From: Dave Drum, Via: Chile Head Mailing List
Posted By: Dave Drum, xrated@cityscape.net
Post Date: Thu, 18 Mar 1999
| Dipsy Devil Dip |
Combine all ingredients in a small mixer bowl and beat til creamy.
Makes 1 cup.
From: Copyright © 1993-1996 Culinaria Online
Posted By:Culinaria Online
Post Date: 12/5/97
| Dragon's Breath Chicken Wings Marinade |
Make marinade. Place all in gallon ziploc bag (or lg. plastic container). Marinate from 24-48 hrs.
in refrigerator, turning every 8 hrs. Grill approx. 12-15 min. per side or until well browned on a gas or
charcoal grill. Accompany with fried rice, egg rolls, stir-fried veggies. (Or just pig out on wings!!)
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: ???
| Exciting Escargots |
Preheat oven to 425F.
Melt butter in a skillet; add garlic & saute until garlic barely begins to turn golden. Place 6 escargots in each of
6 individual casseroles; drizzle evenly with garlic butter. Spoon 2 heaping tablespoons salsa evenly over escargots
in each casserole; sprinkle 1 teaspoon of crushed chile over each. Bake 15 to 20 minutes or until sauce sizzles.
Meanwhile, warm tortillas (or slice & warm French bread). Serve escargots with tortillas or bread for dunking in the sauce.
Makes 6 servings.
From: "Hotter Than Hell" by Jane Butel.
Book Details at:
Posted By: Christopher E. Eaves, cea260@airmail.net
Post Date: Tue, 31 Mar 98
| Fire Mountain Wings |
1.Melt butter, add garlic, barely cook, then hotsauce and cumin. Cook until mixture is blended and maybe a little thickened. 2.Take 1 cup of sauce, and place in food processor with habaneros. Process until the sauce thickens. Pour contents of food processor back with rest of sauce and stir well. 3.Deep fry wings until crispy 4. Mix sauce with wings in large bowl, serve with blue cheese dressing, celery sticks and fresh bread.
From:suziehotsauce
|
Fresh Vegetable Spring Rolls with 2 Dipping Sauces |
Spring Rolls:
Combine all vegetables in a bowl and season with salt and pepper to taste. Lay the spring roll wrappers on a
flat surface, pointed edge toward you. Put a 1/8 of the filling in the bottom third of the wrapper,
bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with
water and roll tightly. Serve with sauces.
Garlic-Soy Dipping Sauce:
Combine all ingredients in a small bowl.
Spicy Peanut Dipping Sauce:
Combine all ingredients in a bowl and whisk until smooth, add cilantro just before serving.
From: Bobby Flay, HOT OFF THE GRILL SHOW #HG1A23
Posted By: Food TV.Com
Post Date: 1998
| Genuine Buffalo wings |
Genuine Buffalo wings can be easily made at home. You need only pick up a bottle of Durkee's "Red Hot" pepper sauce (if you read the label you note that it is made using "Frank's original recipe") and follow the recipe printed on the label (something like 1-Tbsp melted butter mixed with 1/4-cup sauce).
The trick to making truly awesome wings (crispy on the outside, moist and fall-off-the-bone tender on the inside) is to use a pressurized deep-fat fryer (or "broaster"). You must deep fry the wings without pressure until they are brown and crispy, then close the lid and pressure-fry for an additional 10 minutes (total cooking time is about 15-20 minutes). KFC and other restaurants all use commercial broasting units; residential models are hard to come by. Mine is about 20 years old and is made by Wear-Ever (it's called a "Chicken Bucket"). Do not use a standard pressure cooker as they are designed for cooking with water/steam and cook at lower temperatures and higher pressures. Broasters cook at higher temps and lower pressure.
Remove the wings from the fryer, drain on a paper towel, toss in the sauce mixture to completely coat, and serve with fresh blue cheese dressing (Marie's brand is good), celery, carrot sticks, and fine beer. They'll be the best wings you ever ate!
NOTE From: Linda Reynolds
.....I believe that to really be Buffalo Wings, there are other ingredients, even if not listed on the label. My husband was there during
the big era of the wing and ate many. We add white, black, and red pepper and saute onions and garlic in the butter before adding the Franks.
.......a crucial step here is to then bake the wings for an additional 10-15 minutes to get the sauce to bake on to the wing. We deep fry or bake
first til almost done, steep wings in the sauce for as long as you can (sometimes days if we are planning ahead and not on a whim when we want
wings in the next hour!). He says that the restaurants (the on in Buffalo and then the one he went to a lot in Fredonia used to broil the sauce on to
the wing but you have to really watch them as they burn easy.
From: Frank and Teressa's Anchor Bar in Buffalo, New York
Posted By: Steve Zinski
Post Date: Thu, 19 Feb 1998
| Green Chile Pepper Pesto |
An unusual new dip for chips that keeps 'em coming back for more.
Combine all the ingredients in a food processor or blender, adding enough olive oil to make a thick smooth paste. Add salt and pepper to taste.
Serve with tortilla chips or raw vegetables.
Serves 6 to 8.
From: More Recipes from a Kitchen Garden
, by Renee Shepherd and Fran Raboff, Ten Speed Press, 1995.
Posted By:
Post Date: 2/5/98
|
Grilled and Stuffed Rocotos |
Rocotos are one of my favorites, second only to Aji Amarillo, but are time
consuming to grow. Rocotos (Manzanos) are not usually available in the grocery
store, at least around here. The heat here in Texas kills the plants. I get
mine from a Mexican Produce importer. Haven't bought any lately because the
price has tripled in the last 6 months. There is no recipe using peppers that
ripe Rocotos don't fit with. One of my favorites is grilled:
Split stem to stern and remove all black seeds. (Leave stems on) Stuff with
pre-mixed grated Mozz. cheese/season salt/minced onion/ garlic powder. Wrap
with lean smoked bacon strips held on with toothpicks to hold the pods closed.
Grill until bacon is cooked all around or bake at 375 degrees until bacon is
fully cooked. It's hard to imagine anything much better. Perhaps because of
the different ways people respond to the chemistry, some folks find Rocotos
hotter than Habs. I must admit I find them extremely hot, much hotter than the
generally posted Scoville ratings.
Calvin
From: Calvin Donaghey Via; Chile Head Mailing List
Posted By: Calvin Donaghey, gdonaghey@bitstreet.com>
Post Date: Mon, 29 Nov 1999
| Guacamole |
Guacamole should be rich in fresh flavors with a chunky texture. Look for the dark bumpy skinned "Haas" avocados at their peak of ripeness.
Avoid mushy avocados with seeds that rattle when shaken as they are past their prime and will be less than delicious. Tomatoes are optional depending
on their quality. If they are overly watery they will dilute the nutty richness of the guacamole but can always be served in slices on the side.
Cut the avocados in quarters, discard the seeds and peel. Place in a mixing bowl and mash minimally with a potato masher,
spoon or your hand. Add diced Jalapeno, onion, chopped cilantro, lime juice, salt and pepper and diced tomatoes if desired.
Mix just until combined and chunks of avocado are still visible. Serve in pottery bowl or on a plate lined with a lettuce leaf.
If not served immediately, guacamole is best kept in the refrigerator with the avocado pit immersed in it and tightly covered with plastic wrap.
From: Cooking with Too Hot Tamales,
by Mary Sue Milliken and Susan Feniger (William Morrow, 1997)
Posted By: ???
Post Date: 3/23/98
|
Habanero Poppers (Baked) |
1.Pat bacon dry with paper towels. 2.Fry the bacon, onion, and mushroom together until bacon is crisp; drain well and let cool. Mix all remaining ingredients (except the peppers) together. 3.While wearing rubber gloves, slice peppers in half, remove seeds, and stuff with mixture. 4.Bake at 350 F. for about 15 minutes.
From: Suzie's Hot Sauce
| Habanero Tarts |
Wear rubber gloves and work outdoors or in a well-ventilated kitchen. Pour off the vinegar in which the habaneros are packed and save it to use in seasoning salads. Rinse the peppers well several times in water, remove and discard the stems and seeds, and set the peppers aside on paper towels to dry.
Mix the cream cheese and sour cream together thoroughly. Add parsley, chopped cashews, salt and black pepper and stir until well blended. Using an espresso spoon or your gloved fingers, stuff the habaneros with this mixture.
Roll pastry dough out thin, and use a cup or lid to cut it into circles approx. 3 1/2" in diameter. Place one stuffed habanero in each circle. With your finger, apply a light coating of water to the edge of the dough, fold over, and seal. Prick an air hole in the top of each tart.
Place the tarts on a greased cookie sheet and bake at 450 degrees until crust is golden brown (approx. 15 minutes). About 5 minutes before they are
finished, brush the top of each tart lightly with milk; discard any remaining milk. Remove tarts from the oven and allow to cool for up to 2
hours before serving.
Makes approx. 50 hors d'oeuvres.
From: Rob Edson at rec.food.recipes newsgroup.
Posted By:Senor Chile Monger
Post Date: Tue, 25 Nov 1997
| Hell's Eggs |
Mash egg yolks with remaining ingredients (except chives). Refill eggs. Sprinkle chives on top.
From: Michael Bowers, bowers@elsie.ucdavis.edu
Posted By: The Chile-Heads Recipe Collection
Post Date: Thu, 18 Mar 1999
| Herbed Vegetable Yogurt Cheese Dip |
In a large bowl, mix together all ingredients and season to taste with salt and pepper. Refrigerate at least 4 hours before serving. Serve with fresh,crisp vegetables, crackers, or toasted pita chips. Makes 4 cups
__ Yogurt cheese ___ To make approximately 3 cups, use 3 16-ounce containers of yogurt. Rinse and squeeze dry a large piece of cheesecloth. Double it and use to line a strainer. Spoon in yogurt, fold over any excess cloth to cover,and set over a bowl to drain overnight, refrigerated. Scrape cheese into a covered container. Final yield will depend on how much liquid was in yogurt.
From: Nathalie Dupree Via SOAR the Searchable Online Archive of Recipes
Posted By: The Pepper Fool
Post Date: : 29 June 1997
| Hooters Buffalo Wings |
Heat oil in a deep fryer to 375 degrees. You want just enough oil to cover the wings entirely -- an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended. Combine the flour, paprika, cayenne pepper, and salt in a small bowl. If the wings are frozen, be sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.) Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove the wings from the oil to a paper towel to drain. But don't let them sit too long, because you want to serve the wings hot. Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all the wings evenly. You could also use a large plastic container with a lid for this. Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with Bleu cheese dressing and celery sticks on the side. Serves 2.
From: Hooters Posted to CHILE-HEADS DIGEST V3 # by "whimsey@mindspring.com"
Posted By: muddy@ibm.net
Post Date: Thu, 19 Feb 1998
|
Hot Mexican-Style Spinach Dip |
Heat oil; saute onion until soft. Add tomatoes and chiles; cook 2 minutes. Transfer to mixing bowl and add next 5 ingredients. (I used an electric mixer.) Combine thoroughly. Stir in olives. Season with salt and pepper to taste. Spoon mixture into baking dish and bake at 400 until bubbly and top is brown, about 35 minutes. (I used the microwave). Serve with tortilla chips. (I used a hollowed-out round semolina bread as a serving container.) And there you have it. This recipe is pretty flexible, as there are plenty of elements you can play with, as I did. Have fun with it.
From:
Posted By:
Post Date:
| Hot Pecans |
Preheat oven to 350 F. Toss all ingredients in a bowl until well coated. Spread pecans out on an ungreased baking sheet and bake for 15 minutes or until fragrant; stir often to prevent burning. Makes 2 cups.
From: ( Lee Bailey, from "How to Eat Like a Southerner and Live to Tell the Tale" )
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: 1/3/97
| Jalapeno-Cheese Quiche Squares |
Melt butter in microwave in an 11x9x2 glass baking dish. Grease dish.Keep melted butter to mix into batter.
Beat eggs.
Add flour, baking powder, peppers, melted butter, cottage cheese, cheddar cheese and salt to taste in that order.
Pour into baking dish.
Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees for 25-30 minutes or until brown.
Cut into squares and serve warm.
From: Copyright © 1993-1996 Culinaria Online
Posted By:Culinaria Online
Post Date: 1/4/98
| Jalapeno Deviled Eggs |
These aren't your typical church supper deviled eggs:
Cut eggs in half and remove yolks. Mash yolks with a fork. Mix all of the rest of the ingredients except ground red chiles and cilantro. Fill egg whites with mixture. Sprinkle with ground red chiles and garnish with cilantro. (You can add salt if you wish, but even I, a salt fiend, can eat these eggs without it.)
From: Fred Sauceman, Via: The Chile-Heads Recipe Collection
Posted By: Fred Sauceman
Post Date: 8/21/98
| Jalapeno Firecrackers |
This recipe is compilation from many. Thanks to all.
Steam the jalapenos about 15 min. or until the skin begins to pucker.
Plunge into very cold water [to stop the cooking and toughen them up].
Slit pepper down one side and scrape out as much seed & vein as you
want. [I made a scraper by pounding the small handle end of a spoon into
a sort of claw and honed it as close to surgical sharpness as possible].
Fill the pepper with cream cheese, or your own concoction. Whatever, it
must be pre-cooked. We are not re-cooking the pepper or filling.
Here is my only personal contribution to the recipe: Cut a nori sheet
into 1/2" strips, wet, and wrap around the filled pepper. It will help
hold in the filling during cooking. Could we call this a Sushi Popper? ;>
Freeze your creation so the cheese will harden. Keep frozen until ready to fry.
Dip the pepper in milk - roll in flour - dip in beaten egg - roll in your
choice of final finish (bread or cracker crumbs, Panco, corn meal,
tempura mix, etc.). If you have trouble with the milk & flour coating,
[not sticking, or bunching up] try spraying the pepper with Pam [any
non-stick oil spray] and rolling it in the flour. It takes a little
longer but gives a very even coating and is ready for the egg bath and
final coating.
Fry quickly in hot oil. Try one at a time until you find the right oil
temp. The first one never comes out quite right.
From: Barbara & Peter Via: Via The Chile-Heads Recipe Collection
Posted By: Barbara & Peter
Post Date: 8/18/98
| Jalapeno Poppers |
Nuke the cream cheese until mushy, then mix with the cooked sausage,the fake sour cream, and the pureed habs. Fill the jalapeno cavities to overflowing (really crumble the sausage), sprinkle the chile powder on liberally, and bake at 350 for 30 minutes. Remove poppers and let cool.
From: Dayton Skelly
Posted By:Dayton Skelly
Post Date: Fri, 02 Jan 1998
| Jalapeno Poppers #2 |
Combine bread crumbs and paprika in a small bowl, set aside. Split peppers down one side, cutting to but not through each end. Carefully remove seeds and pulp. Combine cheeses. Stuff each pepper with 1 Tbsp cheese mixture. Dip in egg substitute, and roll in bread crumb mixture. Arrange on a baking sheet coated with cooking spray. Bake at 350 deg. for 10 min. Makes 40 appetizers.
From: rec.food.recipes
Posted By: "The Kroenckes"
Post Date: 28 Mar 1998
| Jalapeno Poppers #3 |
Wearing plastic gloves, cut stem end off peppers with paring knife. Carefully remove seeds and white membrane. Stuff peppers with cheese.
Heat oil in deep-fat fryer to 375* or in large pot until oil registers 375*. Meanwhile, place eggs in small bowl. Place crumbs in shallow pan. Drop 4 peppers in eggs; toss to coat. Using fork, lift 1 pepper at a time out of egg, shaking off excess. Drop into crumbs; toss to coat. Place on sheet pan. When all peppers are coated, set aside for 15 min. to set up and dry. Repeat 6 more times with remaining peppers. With slotted spoon, slip peppers, 5-6 at a time, into hot oil. Fry 2-3 minutes, until golden. remove to platter lined with paper toweling to drain. repeat with remaining peppers. Serve immediately.
From: FAMILY CIRCLE April 1, 1998
Posted By: David Van Ess
Post Date: 28 Mar 1998
| Jalapeno Poppers #4 |
Cut jalapeno's in half, seed and vein. Press cream cheese into each half. Dip into egg, then roll in bread crumbs. Freeze (to soften the peppers). Back at 350 for about 20 minutes.
From: SOAR - the Searchable Online Archive of Recipes
Posted By: Walt Gray
Post Date: Mon, 29 Apr 1996
| Jalapeno Poppers #5 |
Wash jalapenos, cut in half, and take out seeds. Stuff each half with grated jack cheese. In shallow bowl, mix flour, egg, Parmesan, milk, salt, and pepper to taste. Place breadcrumbs in flat dish. Dip jalapeno in egg mixture and then in breadcrumbs. Place in freezer for 1/2 hour. Take out of freezer and deep fry in hot oil until golden brown. The seasoned breadcrumb will give you more flavor and since it is salted, you don't need to add much salt to the egg mixture. The unseasoned breadcrumb will give your coating more of a firm consistency when fried.
VARIATIONS: Use Jack cheese with pimentos for a mild flavor, or jalapenos for a double inferno. Also, add some chili powder and/or cumin to the egg mixture for a more "Mexican" type flavor.
From: Judi Mae Phelps
Posted By: Judi Mae Phelps, jphelps@best.com
Post Date: Wed, 5 Feb 1997
| Jalapeno Poppers #6 |
Fry the bacon, onion, and mushroom together until bacon is crisp; drain well and let cool.
Mix bacon, onion, mushroom, and cheeses. Slice peppers in half and stuff with the mixture.
Bake at 350 F. for about 15 minutes. (You can also freeze the peppers to soften them before baking.)
From: Jalapeno Madness
Posted By: Jalapeno Madness
Post Date: 12/28/98
| Jalapeno Rangoons |
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 Fahrenheit. Fry five
or six rangoons at a time, for about 3 minutes each batch, til
golden. Drain on paper towels, and serve while hot with sauce for dipping.
Serves: 12Preparation time: 45 min (can be frozen before frying)
From: Newsgroups: rec.food.veg.cooking
Posted By: sdavid@tiac.net
Post Date: Wed, 13 May 1998
| Jalapeño and Santa Fe Grande poppers fired up |
I put the habs into the food processor - steel blade (no deep breathing) - - chop them up very fine unless you like surprises. Grate the monterey jack and add the rest of the cheeses to the processor.. mix well - this is your stuffing.
Cut the Jalapeño and Santa Fe Grande yellows in half - de-seed
leave the stems on - if you are careful you can cut these in half as
well - they will be you handles for dipping leave in the veins for more heat..
Stuff the halves with cheese - hab mix
(method 1)
Take 2-4 eggs and scramble cover the bottom of a dinner plate with Italian Bread crumbs
dip the stuffed peppers into the egg wash then cover with bread crumbs
bake in a 325 oven until cheese melts abt 20 minutes dip and eat!
(method 2)
Take a package of pasta wrappers (azumaya is great) make a triangle out of each wrapper by cutting diagonally
wrap the stuffed pepper stems toward top (widest) part of triangle water helps to make the edges stick together
wrap them up like a baby in a blanket and bake till light brown dip and eat!
From: Chet Bacon (Chile Head Mailing List)
Posted By: Chet Bacon, hcbacon@connix.com
Post Date: Sun, 03 Jan 1999
| Jamaican Hot Wings |
Note: Jamaican jerk spice may be found in specialty food stores.
Melt the butter in a 2-quart sauce pot over low heat. Add the jerk spice,
Tabasco sauce, and tomato juice. Blend well and set aside. Rinse the wings
under cold running water and pat dry with paper towels. Dust the wing with the
flour and deep fry in a heavy pot or skillet in about 2-inches of hot oil
until done. Place the cooked wings in the sauce mixture and allow to marinate
just a few minutes. Drain off any excess liquid. Serve immediately.
Makes 40 - 50 wings.
From: SOAR - the Searchable Online Archive of Recipes
Posted By:
Post Date:
| James' World's Hottest Wings! |
Don't attempt to eat with -an ulcer. In a blender, carefully puree the peppers, wine, vinegar and all spices. Caution, the fumes are deadly and
wear rubber gloves or your fingers will burn!
Put the puree into a bowl and marinate the wings in the bowl in the fridge for 5 days. After 5 days, carefully remove the wings and broil them until
cooked. Usually approx 15 mins (+/- 5 mins). Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. reduce until thick.
Pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect but keep plenty of ice water handy.
From: SOAR the Searchable Online Archive of Recipes
Posted By: MICHAEL PROTHRO
Post Date: 06 Dec 95
|
Javanese Sambal With Grilled Shrimp |
1. In a food processor, whirl cocount, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.
2. Rinse and drain shrimp. Thread onto 4 flat metal skewers (10 to 14 in.)
3. Brush shrimp with paste. Be sure to reserve some for serving.
4. Place shrimp on a BBQ grill over a solid bed of medium-hot coals or on a gas grill set at medium hot (can hold hand at grill level for no more than 3 seconds);
close lid on grill. Cook shrimp, turning once, until bright pink but still moist (about 2 minutes a side).
5. Serve with reserved sambal paste.
From: ???
Posted By:
Post Date:
| Jerk Rollups |
For the Roll-Ups:
Marinate the Jerk Chicken - Blend the onions, spices, and liquids, and chiles in a food processor or blender until an even, thick paste consistency (a 'slather') is reached. Salt to taste. In a large bowl, cover the sliced chicken breasts with the paste and mix to evenly coat the meat. Cover with cellophane wrap and refrigerate at least 8 hours, preferably 24.
Make the Chutney -
Peel the mango and remove the flesh from the
large pit. Try to get at least 1 cup of flesh. Cube. Combine the
cubed mango with the rest of the ingredients in a food processor
and blend on high until smooth. Refrigerate 8 hours or overnight.
Cook the Jerk Chicken and Assemble Roll-ups - Preheat the broiler.
Set the jerk by searing the meat in a non-stick saute pan over high
heat, 30-45 seconds per side. Place the seared strips on a foil-lined
cookie sheet or large broiler pan and broil, turning once, for 8-10
minutes or until browned and cooked through. Let cool, then chop
coarsely. Puree the black beans with the cumin in a blender or food
processor. Heat the puree in a sauce pan over medium-low heat until
warmed through. Let cool to room temperature (should be a thick,
spreadable paste). Place 5-6 tortillas between two damp paper
towels and heat in microwave for 30-45 seconds (or warm them in
the oven, I guess). To assemble, spread 1-2 tbsp of the black bean
paste over a tortilla, leaving a 3/4-inch border around the edge.
Spread 2-3 tbsp of rice over the bean paste, and add about half a
breasts worth of the chopped jerk chicken (3-4 strips). Fold the
sides over and roll the bottom up (directions usually can be found
on the tortilla package). Secure with toothpick(s). Serve 2 for
dinner portions, 1 sliced in half for lunch, or sliced in 4 for
appetizers, with the chutney on the side for dipping.
From: Newsgroups: rec.food.recipes
Posted By: Alan K. Howe" ,alanhowe@med.unc.edu
Post Date: 9 Jun 1998
| Jamaican Chickpea Fritters |
Make Hot Pepper Mayonnaise.
Process chickpeas, onion, flour eggs, garlic, red pepper sauce, salt, and pepper in food processor or blender just until slightly chunky (5-6 pulses). Transfer to mixing bowl and stir in scallions and parsley. If serving fritters hot, heat oven to 250F.
Heat oil in large nonstick skillet over medium high heat until small drop of batter makes lively sizzle. Drop batter by ½ tablespoonfuls into oil and flatten slightly with spatula. Fry until bottom is brown (1-2 min.), then turn and brown second side. Transfer fritters to paper towels to drain. Keep warm in oven or let cool to room temperature. Repeat with remaining batter. Serve with pepper mayonnaise.
Hot Pepper Mayonnaise:
Process egg, mustard, and salt in food processor of blender until mixed. With machine running, add oil in thin, steady stream and process until emulsified. Transfer mayonnaise to small bowl and stir in remaining ingredients. Refrigerate covered until ready to serve.
From: Kate Connally
Posted By:Kate Connally
Post Date: Mon, 26 Jan 1998
| La Parilla Taqueria Guacamole |
This is the version of guacamole you often see in little taquerias in Mexico. The spicy, thin mixture has a great smooth flavor. But the reason you see it used so often is that it is much less expensive than the famous chunky guacamole, an advantage in tiny restaurants where tacos commonly cost less than the equivalent of thirty cents. It is so good, however, that I use it even when the difference in cost is no object.
Put all the ingredients except the onion in a food processor and blend until
very smooth. Pour into a bowl and stir in the onion. Use immediately.
Makes about 2 cups.
From: La Parilla the mexican grill by Reed Hearon Via: SOAR - the Searchable Online Archive of Recipes
Posted By: Garry Howard, Cambridge, MAg.howard@ix.netcom.com
Post Date:
| La Parilla Authentic Guacamole |
Everybody knows how to make guacamole, right? Wrong. Please, no lime or lemon,
no sour cream. This recipe makes what is probably the most commonly made guacamole in Mexico. It is
very rich and buttery, and is so simple to make, it can be done at the last minute. We make
guacamole to order at cafe Marimba, adding a little cilantro and roasted tomato, and we serve it right
in the molcajetein which it is made.
Quickly mash the avocados and chiles together and season with salt. Guacamole
should be chunky.Taste for seasoning and serve immediately.
Makes about 1 cup.
From: La Parilla the mexican grill by Reed Hearon
Posted By: Garry Howard, Cambridge, MAg.howard@ix.netcom.com
Post Date:
|
|
To make sauce: Saute the onion and garlic in the oil until they are lightly browned. Add the tomato sauce, broth, and the chipotles en adobo. Heat the mixture to just boiling and simmer for 20 minutes. Place the sauce in a blender or food processor and puree until smooth (I used a 2 qt saucepan and used my hand blender instead).
To make meatballs: Combine the turkey, onion, cilantro, bread crumbs, Dorito crumbs, Calvins powder, egg (or egg subs.), and salt and pepper. Gently mix, then form into small meatballs (about 1 inch). Pour a couple of tbsp oil in a heavy saucepan and fry the meatballs. Cook most of the way and then place in the oven at 350°F for 15 minutes to finish cooking. Remove and drain.
Return the sauce to the pan, add the meatballs to heat everything together and to mingle the flavors.
To serve: Place in a chafing dish, garnish with cilantro and serve accompanied with toothpicks.
Yield: 8 servings as an appetizer. I found it made about 42 meatballs just with 1 lb of meat. With 2 it will probably make about 84 meatballs.
Out of 42 meatballs there were only 6 left when I left the hot luck. Must've been good!
From: Original recipe is from www.fiery-foods.com and were called Chipotle Appetizer Meatballs
Posted By: Risa Golding, Via: Chile Head Mailing List
Post Date:
| Meatballs from Hell |
Mix all ingredients well. Shape into meatballs and bake in a 350 degree
oven for 15-20 mins. Serve with chutney or sauce of your choice.
I have also made these to have with spaghetti and for meatball subs.
NOTE:
I recently held a birthday party for my husband and wanted to serve food
that appealed to both our chilehead family and friends and our
non-chilehead family and friends. One thing that I made that got great
reviews was "meatballs from hell". I didn't make them overly hot but
they had a lot of flavor.
From: Kelly Jackson (Chile Head Mailing List)
Posted By: Kelly Jackson, csrne@conknet.com
Post Date: Wed, 23 Dec 1998
| Mexican Cheese Squares |
In a large mixing bowl, whisk together eggs, flour, salt and baking powder until smooth. Stir in diced chile peppers, sour cream and cheese.
Add hot sauce to taste and cilantro.Melt butter in an 8" square baking dish. Pour mixture into dish and spread with a spatula.Bake at 400 F. for
15 minutes, then turn heat down to 350 F. and bake an additional 30 minutes, or until toothpick inserted in center comes out clean. Cool slightly,
then cut into squares to serve.
Yield: About 24 squares.
From: Nancy Enright's Canadian Herb Cookbook, by Nancy Enright. Via SOAR the Searchable Online Archive of Recipes
Posted By: "Shari L. Clayton"
Post Date: Thu, 14 Mar 96
| Molded Dome of Cauliflower |
With a sharp knife, cut leaves & stem from cauliflower. Divide cauliflower into florets about 1 1/2 inches in diameter. Drop florets into boiling salted water; boil about 12 minutes or until tender when pierced. Drain florets & rinse well under cold running water to arrest cooking, drain well. Press a layer of florets, stems up, onto sides & bottom of a 1 quart bowl. Pack center of bowl with more florets, stems up, until all florets have been used. Place a plate or saucer & a weight (such as a can of canned goods) on packed cauliflower. Let stand for 15 minutes; then holding plate & weight in place, tip bowl to drain off any remaining water. Refrigerate weighted cauliflower at least 2 hours. Remove weight & plate, arrange lettuce leaves artfully to hang over sides of bowl but not the serving plate you're going to use, place serving platter inverted over lettuce leaves & bowl of cauliflower. Invert bowl & serving platter together, lift off the bowl & garnish as desired.
Whisk together the oil, lime juice, salsa, salt & cayenne pepper; stir in capers, parsley, watercress, olives & bell pepper. Spoon some of the sauce over the cauliflower; place remaining sauce in a bowl alongside cauliflower. Once the outer layer has been eaten, guests can dunk florets in sauce in bowl.
Makes 4 - 6 servings.
From: "Hotter Than Hell" by Jane Butel Book Details at:
Posted By: Christopher E. Eaves, cea260@airmail.net
Post Date: Tue, 31 Mar 98
| Moroccan Eggplant Spread |
Heat olive oil in a large skillet. Place eggplant and next 8 ingredients in skillet; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Remove cover and cook over medium-high heat, stirring frequently for 10-15 minutes, or until liquid is reduced by one-fourth. Chill at least 2 hours.
Stir in cilantro. Serve with pita bread or cracker bread.
Yields 1 2/3 cups.
From: Copyright © 1993-1996 Culinaria Online
Posted By:Culinaria Online
Post Date: 1/4/98
| Mos Nilly Guacamole |
Mash garlic with salt to make a gritty paste, Add avocado and mash some more. Pour lemon juice over avocado so that it will keep its color. Stir well. Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and add wine vinegar. Stir. Add Mustard. Stir. Crumble a good quantity of feta cheese in the dressing. Add chopped tomatoes and parsley. Stir well and serve over lettuce. This is also good for dipping. Makes about 3 cups.
From: Justin Wilson's "Outdoor Cooking With Inside Help"
Posted By: SOAR the Searchable Online Archive of Recipes
Post Date:
| The Old Bear's Mushrooms Paprikash |
Melt half of the butter in a deep sauce pan. Saute onions until translucent and tender. Add the remaining butter and allow it to melt. Add the paprika and cayenne. This quantity of paprika will form a roux. Add the mushrooms and saute until tender. Do not overcook the mushrooms or they will lose their texture. Stir in the sour cream and allow to heat gently until warm. Serve over rounds of lightly toasted crusty French bread.
This recipe is easy to adjust as you cook. Add more butter or more paprika to get a nice, thick roux which looks almost like a flour-and-butter roux. We've found the 1/4 teaspoon of cayenne is just about right, but you may want a little more bite -- but be careful, because if you add too much, you'll lose the paprika under the cayenne and come out with something more akin to Tex-Mex Mushrooms, which is not the intent.
We've served this as an appetizer at a dinner party, as a light supper (with a small green salad and a crisp chilled white wine), and as a family lunch. Most people who try it are surprised by the robust flavor of the paprika because they're used to more traditional paprikash recipes which typically use about 1/3 of the quantity of paprika.
From: The Old Bear
Posted By: The Old Bear, oldbear@arctos.com
Post Date: Sat, 03 Oct 1998
|
Mustard-Seed Chedar Sticks |
Preheat oven to 400°F. and line a large baking sheet with parchment paper.
Cut butter into bits and in a food processor pulse with flour, 1 teaspoon salt, and cayenne until mixture resembles
coarse meal. Add Cheddar and pulse until mixture forms a dough. Form dough into a disk. Chill dough, wrapped in
plastic wrap, until firm, at least 30 minutes, and up to 2 days.
On a lightly floured surface with a lightly floured rolling pin roll out dough into a 16- by 4-inch rectangle (about 1/4 inch thick). Trim edges of rectangle and lightly brush rectangle with water. Sprinkle rectangle with mustard seeds and remaining 2 teaspoons salt. Gently roll rolling pin over dough to make seeds and salt adhere.
With a sharp long knife cut rectangle crosswise into roughly 1/3-inch-wide sticks. Transfer sticks with a
spatula to baking sheet and arrange about 3/4 inch apart. Bake sticks in middle of oven until golden, about
10 minutes, and transfer to a rack to cool. Cheddar sticks may be kept in an airtight container at cool room
temperature 1 week, or frozen 1 month.
Makes about 45 sticks.
From: Gourmet, February 1999
Posted By:
Post Date:
|
Olive-Garlic Puffs |
Mix first 6 ingredients in a bowl.
Mound 1 tablespoon Olive-Garlic mixture on each bread slice and spread it around.
Arrange on baking sheet, broil until topping is heated through and begins to brown,
about 2 minutes [can toast the bread, then add the spread & broil.
Or bake @ 375-F about 5-10 minutes or until bread is toasted and the top is
lightly golden.
Serve hot.
Variable:
* this mixture can be put into a baking dish, baked at 375-F about 30
minutes, or until inserted knife comes out clean and served with sliced
baguettes
* can use a "boboli-type" crust, spread mixture over and bake at 400-F until topping is heated through and begins to brown, about 10-20 minutes, instead of baguette
* can use uncooked pizza, or crescent roll triangles rolled out on baking pan, spread mixture over and bake at 400-F until topping is heated through and begins to brown, about 30 minutes, instead of baguette
* can use English muffins - spread mixture over and bake at 400-F until topping is heated through and begins to brown, about 10-20 minutes, cut in 1/4s & serve, instead of baguette
* can use other cheeses, like Monterey jack, American, etc., shredded, instead of Parmesan
* can leave mayo out & add some olive oil & toss into hot pasta
* can leave mayo out and spread on toasted baguette slices crostini/bruschetta style
From: Sharen Rund Bloechl
Posted By: Sharen Rund Bloechl Via: Chile Head Mailing List
Post Date:
| Outback Steakhouse Bloomin' Onion |
Mix cornstarch, flour, and spices until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertible wedges but do not cut through bottom root end. Remove about 1" of petals from center of onion. Dip onion in seasoned flour mixture and remove excess by shaking. Separate petals to coat thoroughly with batter. Gently place in fryer basket and deep-fry at 375 to 400 F 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.
Creamy Chili Sauce
Combine and mix well.From: Outback Steakhouse Via SOAR the Searchable Online Archive of Recipes
Posted By: (Tzigane)
Post Date: 7 Feb 1998
| Peanut Butter From Hell |
[NOTE: Grand prize winner from the 1992 Startext Christmas Recipe contest. Entered by David Duke.]
Blend in a small pot over low heat. Stir gently till bubbly don't burn the stuff. Then allow to cool and put in a small crock pot (the one you got left over from the school PTA cheese sale) By the way this stuff will keep almost forever! The best medium to serve this disguised taste bud screamer is on Wheat Thins by Nabisco or Triscut for the healthy nuts.
The really strange thing about this little trick is that it has three different things that happen. First is that your taste buds get the sweet from the honey. Second a mild taste of peanut butter. THEN **KABOOM** RED PEPPER! I'LL SWEAR THAT THIS WORKS! It should take from a count of eight to ten seconds for the grenade to go off and you oughta watch the faces of the UNSUSPECTED!
From: David Duke
Posted By: Carl McCaskey
http://tlh.fdt.net/~tcm/pepperhead.html
http://tlh.fdt.net/~tcm/hotstuff.html
Post Date: 30 Jan 1998
| Peppered Cheddar Dip |
Blend all ingredients. If necessary, add another tablespoon of milk to make a good dipping consistency. Cover, refrigerate at least 1 hour.
Makes 2 cups.
From: Copyright © 1993-1996 Culinaria Online
Posted By:
Post Date: 1/4/98
| The Perfect Popper |
There are essentially 5 functional parts of the perfect popper:
1.The pepper
2.The filling
3.The initial batter
4.The
breading
5.The final batter
This recipe is for 150-200 poppers (to be made in advance, silly).
The peppers: Fresh jalapenos.
A potato peeler with a pointed end is the perfect tool for deseeding. The radius of the peeler allows you to make a hole about 1 cm in diameter, which is optimized for efficient seed removal, effective stuffing of popper, and minimal leakage (more on that later). Stab the pepper adjacent to the stem, with the stem on the concave side of your peeler, remove, turn pepper roughly 1 radian and repeat. After 3 or 4 stabs, you will have separated the stem from the rest of the pepper. Pull out, with slight twisting motion, and you will remove most of the seeds. A little additional scraping may be required to get out the innards. Put aside and repeat until done.
The filling:
Mix equal weights of cream cheese, finely shredded cheddar (sharp or v.sharp), and finely shredded Monterey jack. My batch used 8 ounces of each. Mix these together in a bowl, until additional mixing makes no change in consistency.
The batters:
Both of them have basically the same ingredients. The differences are in consistency (and time of preparation). Don't use milk for the batter. It won't grab the pepper, because of the waxy consistency. Beer works best of beer, water, & milk. Use generic fried vegetable batter (I used the Chuck Wagon stuff), and an equal part of flour. Season with garlic salt, black pepper, onion salt, and powdered cayenne for color (both in the batter and in the unsuspecting faces of your guests). I used about 1 teaspoon of each to about 1/2 cup each of chuck wagon stuff and flour.
For the initial batter, you want it very thick, thicker than pancake batter. This is to hold the breading to the popper. If you add too much beer at the start, add flour to thicken. I think it took about half a beer for this.
For the final batter, you want it very thin, it should take less than a second for the batter to 'climb' the tines of a fork when removed and held vertically over the batter. This has an added bonus of making those little crunchy things to eat with the poppers. This was still less than a whole beer, so don't get too carried away- make it thick ad add the beer in small amts. Remember, don't make this until you're serving them!
The breading:
Just a plate with a pile of white cornmeal, dry.
The process:
After coring a sink full of peppers, stuff them all full of the cheese. Use your pinkie to pack the cheese in good, leaving about a 1/4 inch divot on the end of the pepper (recessed cheese, in case I'm not being clear). Then line up your thick batter and corn meal, and an oven tray lined with aluminum foil. Dip the pepper in the batter, holding by the cheese and tip ends. Allow as much of the excess batter as you can stand to drip off. Then place the pepper in the corn meal. Pick up a handful of meal and bury the pepper. Place your hand on top of the pile (cupped), and apply some light pressure to help everything pack together. Pick up the pepper and shake off the excess meal. Again, handle the pepper by the tips, it helps minimize the bald spots. Place the pepper on the tray, and repeat a million (OK, 200, but it seems like a million) times. Place the pan in the freezer. This is called flash freezing. After about half an hour (the time it takes to fill the next tray) remove the first tray, and place all of the poppers in a big ziplock bag. Put the bag back in the freezer. Wait overnight or longer.
The serving of and eating of poppers:
Heat up grease in your fry daddy. Make the final (thin) batter. Get some of your frozen poppers. Some of the breading may have come off in spots, don't sweat it. Dip the popper in the thin batter and put in the grease. Cook until golden brown. Conveniently, this is also the point where the cheese is melted, yet the pepper isn't overcooked. Pop in yer mouth.
Possible variations:
A friend suggested that the initial batter/breading might have nothing to do with the success of the final batter sticking, that the freezing may be the trick there. If true, It would save a lot of work! I haven't had a chance to try it yet. Please tell me how these turn out when you try them!
Recipe by: Scott Sehlhorst (edited by Judy)
Posted by: Scott Sehlhorst
Post Date:
|
Potato Chip Poppers |
I had Jalepenos and really wanted poppers. I didn't have bacon to do the wrapped ones that I have done in the past (and are one of my fav recipes). So....I did the breaded ones using crushed potato chips! I par boiled the deseeded chiles, drained, then stuffed with cream cheese and cheddar, then wet them a bit, shook in flour, dip in egg, roll in chips, then bake. They turned out great and didn't have all the breading falling off like when I deep fry. Really good.
From: Chile Head Mailing List
Posted By: Linda Reynolds
Post Date:
| Red Bell Pepper Harissa |
Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
Whisk tomato paste and vinegar to blend in medium bowl. Gradually whisk in oil, then salt. Mix in bell peppers and jalapeno. Can be prepared 2 days in advance. Chill
Makes 2 cups
From: Bon Appetit, December 1996
Posted By: Karen Haigh
Post Date:
| Red Robin No-Fire Peppers |
1. Remove the stems from the jalapeños, then slice each one down the middle lengthwise and remove the seeds and inner membranes. Be careful to wash your hands afterwards.
2. Poach the jalapeño halves in a saucepan half-filled with boiling water for 10 to 15 minutes or until tender. Drain and cool.
3. Blot with a cloth or paper towel to dry the inside of each jalapeño slice, then use a teaspoon to spread about 1/2 ounce of cream cheese into each jalapeño half.
4. Beat the eggs in a small, shallow bowl, then add 1/4 teaspoon salt and the oil and combine with a whisk.
5. In another shallow bowl, combine the floour, 1/2 teaspoon salt, garlic powder, paprika, and onion powder.
6. Add the cornflake crumbs to a third shallow bowl.
7. Working one at a time, dip each stuffed jalapeño into the egg mixture, then into the flour mixture. Repeat, by again dipping the jalapeño into the egg and then back into the flour. Finally, dip the jalapeño back into the egg, then into the cornflake crumbs.
8. Put the coated peppers side by side on a plate and into the freezer for at least 2 hours. This way, when the peppers are fried, the breading won't fall off and the cheese in the center won't ooze out.
9. When the peppers are frozen, heat vegetable oil in a deep fryer or deep saucepan to about 350 degrees F. Use enough oil to cover the jalapeños when frying. Fry the peppers for 3 1/2 to 4 minutes or until the outside is a golden brown. Drain on a rack or paper towels. Serve hot with pepper jelly and sour cream on the side.
Notes:
Red Robin was one of the first restaurant chains to serve
No-Fire Peppers, an item which can be found on many restaurant
menus today under a variety of different names. The cream
cheese-filled, battered and fried jalapeño peppers are actually
called Poppers by their creators, Anchor Foods, a restaurant food
supply company which manufactures Poppers and a variety of other
appetizers for sale to restaurant chains everywhere. According
to Restaurant and Institutions magazine, Poppers were the #1 food
item added to restaurant menus in 1995, with restaurants
purchasing over 70 million of the little suckers.
It's important when you make these that you allow time for them
to freeze. The freezing stage ensures that the coating stays on
when the peppers are fried and prevents the cream cheese from
squirting out as it heats up.
Tidbits:
You can also make these ahead of time by frying them for only
1 1/2 minutes and then refreezing them until you are ready to
serve them. Then cook the frozen jalapeños in hot oil for
3 1/2 minutes or until they are hot all the way through. You
may also bake the frozen jalapeños in a 450 degree F oven on
a greased baking pan for 10 to 15 minutes, turning them over
halfway through the heating time.
From: Top Secret Restaurant Recipes Top Secret Restaurant Recipes by Todd Wilbur
Posted By: The Old Bear, oldbear@arctos.com (Chile Head Mailing List)
Post Date: Sat, 09 Jan 1999
| ROASTED RED PEPPER DIP |
Directions:
Beat cream cheese and milk until smooth. Fold in remaining ingredients and mix; chill.
Serve at room temperature with fresh carrot sticks, celery sticks, and small crackers.
Yield: 2 ½ cups dip
From: Ann Cox/Kroger Food Stores, Recipe #2106
Posted By:
Post Date: Thursday, July 23, 1998
| Roasted Red Pepper Dip #2 |
Cut one of the red peppers in half lengthwise. Remove the seeds and fibers. Place halves, cut side down in a shallow dish in the microwave. Cover with plastic wrap. Microwave on high 6-10 minutes or until fork tender, drain. Remove small slice from top of the remaining pepper. Carefully remove seeds and fibers. Set aside. In food processor, combine cooked pepper with sugar, salt cream cheese, yogurt and Mango Meltdown. Blend until smooth. Refrigerate before serving. Spoon dip mixture into cut out red pepper and serve with fresh vegetables or low fat chips.
Mango meltdown is a specialty hot sauce produced by the Maui Pepper Co. Great stuff. (Mango & Habanero) They have other recipes online at www.mauipepper.com/recipes.htm
From: Maui Pepper Co
Posted By: Jeff Snoddy, jss@u1.abs.net
Post Date: Wed, 23 Dec 1998
| ROASTED MARINATED PEPPERS WITH GOAT CHEESE |
1. Heat oven to 375 degrees. Arrange peppers on a foil-lined baking sheet and bake until blackened and soft, 25 to 30 minutes, turning once or twice. Transfer to a bowl, cover with plastic wrap and let stand 10 minutes.
2. Meanwhile, for marinade, combine oil, vinegar, lemon juice, garlic, leaves from about half the thyme, salt and pepper in a large bowl.
3. While peppers are still hot, slip off skin and scrape out seeds. Cut each pepper into quarters. Add to marinade and refrigerate 2 to 3 hours.
4. To serve, arrange peppers on 4 plates. Garnish with olives, oranges and remaining thyme. Crumble goat cheese over and add additional ground pepper.
From: Rebecca Radnor. Via: Newsgroups: rec.food.recipes
Posted By: japlady@nwu.edu (Rebecca Radnor)
Post Date: 6 Dec 1994
| Roasted Red Pepper Dipping Sauce |
Rinse peppers and roast whole over charcoal or gas grille (add wet wood chips). Peel over a bowl saving all juice. Discard seeds and membranes. Puree all ingredients (except hot sauce) by pulsing in food processor. Stir in hot sauce or hot powder to taste. Refrigerate. Serve with crusty bread.
From: Nancy Harmon Jenkins "Mediterranean Diet"
Posted By: GarryMass@aol.com, Via: Chile Head Mailing List
Post Date: Tue, 29 Jun 1999
| Roasted Red Pepper Spread |
INSTRUCTIONS:
Chop garlic with salt, and mash to a paste. Add chopped basil leaves, parsley, pepper puree, Worcestershire sauce, and
Parmesan cheese. Gradually whisk in the oil with a fork, to make a paste. Spread on toast or pass separately with toast, or
add to soup (see the Soup Provencale recipe which is included in this collection) if desired. This recipe serves 6 to 8.
From: CYBER COOKBOOK RECIPE 576
Posted By:Robert Lusk
Post Date: 2/1/98
| Scorned Woman Hot Wings |
Cut 2 the wings at both joints, discard the tips. Bake in shallow pan at 450 degrees for 50 minutes. Put wings in a big tupperware bowl and liberally pour in Texas Pete's wing sauce. Cover and shake. Serve on a platter with Scorned Woman hot sauce (on the side for beginners). Hint:Have plenty of cold beer handy.
From: James B Reed
Posted By:
Post Date:
|
Shrimp in Red Pepper Sauce |
Heat 1 tablespoon of the oil in a skillet large enough to hold the shrimp and saute the onion and garlic until the onion is wilted. Stir in the flour and paprika. Add the tomato sauce, wine, clam juice, red pepper, thyme, bay leaf, parsley, salt, pepper, and sugar. Cover and simmer for 20 minutes.
In a separate skillet heat the remaining tablespoon of oil until it is very hot. Add the shrimp and stir-fry quickly over high heat, about 1 minute. Add the shrimp to the sauce and continue cooking for 4 to 5 minutes.
Serves 4 as an
The sauce can be made ahead and kept refrigerated for several days. Reheat slowly, thinning with a little wine or clam juice if needed.
From: Adapted from ''Tapas,'' by Penelope Casas (Knopf, 1996)
Posted By:
Post Date:
| Smoky Habanero Dip |
From: Chile Head Mailing List
Posted By: Andy Barnhart, quark@erols.com
Post Date: Mon, 18 Jan 1999
| South-Of-The-Border White Bean Dip |
INSTRUCTIONS:
Rinse the beans and drain well; peel and slice the garlic cloves; drain the green chiles; drain and dice the red peppers.
Place the beans in a large mixing bowl. Heat the olive oil in a small skillet over medium heat. Add the garlic, green chiles,
roasted red peppers, scallions, and thyme. Cook until the garlic is pale golden, about 2 minutes. Pour the hot vegetables and
oil into the bowl with the beans and add salt and pepper. Mash the bean mixture with two forks or a potato masher, or pulse in
a food processor, until coarsely pureed. Serve at room temperature. This recipe yields about 3 cups of bean dip. Content per
Serving (serving size, 1/4 cup): calories - 43.
From: CYBER COOKBOOK RECIPE 620
Posted By:Rlusk
Post Date: 2/1/98
| Southwest Dipping Sauce |
Puree (liquefy) two roasted chiles and both bell peppers, the garlic, and
about 3/4 of one tomato (Ro-tel canned can be diced for this) in food
processor.
Combine with diced chiles, diced tomatoes and juice, and cheese.
Cover and chill. Warm some crusty bread. Serve.
BTW, after seeing folks on here sing the praises of Ro-tel tomatoes with green chiles, I finally found some at the Ocean State Job Lot. As usual, all praise was deserved. Ro-tel "brightens up" any relevant recipe. At 0.59 a can, worth every penny. Now if I can get my grocery store to carry...
From: Gareth the ChileKnight(GarryMass@aol.com)
Posted By: GarryMass@aol.com, Via: Chile Head Mailing List
Post Date:
| Spicy Devilish Eggs |
Stuff each half with plenty of the yolk mixture and sprinkle with paprika (or
chili powder for an extra zing) and top with a couple pieces of sliced green onion.
Serve with your favorite bottle of mustard or green chili based hot sauce on the side.
Note:
I've used this recipe for years with discriminating crowds only...it gets
raves. You can make it has hot as you like by adding more or different
peppers. It's not as much work as it appears.
An added note: If you like a REALLY good egg salad sandwich boil one more egg really hard (10-12 minutes), chop it and three devilish egg halves coarsely, mix with 1 tsp mayonnaise, 1tblsp heavy cream, 1 tsp chopped plum tomato meat, 1 tsp chopped celery, 1tsp chopped green onion and your favorite cheese chopped finely. This should make 2 sandwiches.YUM!
From: Scotty McDonell
Posted By: BeBonsai@aol.com (Chile Head Mailing List)
Post Date: Thu, 18 Mar 1999
| Spicy-Hot Peanuts |
They are especially tasty with icy cold beer or with tequila drinks. Adjust the hotness by reducing the garlic and peppers. Small dried chiles are available and are a good substitute for piquin chiles if you cannot find them.
Cook the garlic and chiles in the oil until the garlic is light gold. Add the peanuts and continue to cook until the peanuts are roasted. Remove with slotted spoon to paper towels. Sprinkle with ground sea salt. The peanuts are served warm with wedges of lime to squeeze over them. Other varieties of nuts such as cashews, pistachios, almonds, and so on can be prepared in the same way.
From: Copyright © 1993-1996 Culinaria Online
Posted By:Culinaria Online
Post Date: 1/4/98
| Spicy Stuffed Mushrooms W/ Bacon |
1. Cook bacon until crisp. Remove from skillet, chop, and drain fat from skillet.
2. Remove stems from mushrooms. Reserve and finely chop 2/3 of stems. Discard remaining stems.
3. Cook mushroom caps in boiling water for 1 minute. Drain and rinse with cold water. Drain on paper towel.
4. Heat butter and add mushroom stems, onion, and garlic. Cook five minutes. Add peppers and cook three minutes longer.
Cool and then stir in bacon, cheese and parsley.
5. Spoon into caps. Bake on baking sheet at 350o for 10 minutes. Serve warm.
From: Hot and Spicy Cuisine
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: 1/3/97
| Steve's Pop-N-Neros |
Fry lean bacon to crispy and drain on paper towels. Great cheese fine.
Remove stems and chop cilantro leaves fine. Grate horseradish root fine.
Cut a small circular hole in the tops of peppers around the stem,
approximately. 3/8 inch, and remove stem and seeds core.
Mix cheese, horseradish, cilantro and bacon bits together. Stuff mixture into chilies.
Put about a 1/2 inch or peanut oil in your favorite cast iron skillet and
heat to high, but not smoking. Other oils are OK and using a deep fat fryer would work also.
Mix a thin pancake batter using approximate. double the amount of water called for.
Plunge stuffed habs into batter and then roll in durum flour. After all 12
are coated repeat for a second time.
A lazy-man's alternative for the batter is to cut phyllo dough and wrap
each pepper. This method is not as messy, easier, faster and still taste great.
Cook only 2-3 at a time to keep the oil hot. Cook each side for 30-45
seconds (flip gently with a fork), until golden tan, not brown. Serve hot.
I find it hard to eat one whole peppers fresh and ripe off the plant. But
I can usually eat 5-6 of these critters at a sitting. The seed removal,
cooking and cheese seem to make the "heat" level more tolerable (at least for me).
*Alternate filling ingredients:
Horseradish can be over powering and "kill" the flavor of the other
ingredients some times. You can leave it out or substitute cumin, celery
seed, garlic etc. Experiment, it's the fun part of cooking!... Or is it the eating? Enjoy!!
From: Steve & Lindy Nearman, Via Chile Head Mailing List
Posted By: Steve, snearman@erols.com
Post Date: Sat, 24 Oct 1998
| Stuffed Capsicum |
* (Serrano, Jalapeno, and Habanaro if you're really into serious fire)
Description:
Supriya's family are from Secunderabad in the state of Andhra Pradesh. This is
one of Supriya's mother's recipes who says it is a typical dish made in most
Indian homes.
Method:
Wash capsicum. With small knife scoop out the centre portion of capsicum with
stem, so that you have a small opening to fill.
Grind coconut, cashew nuts, groundnuts,jeera, til into a thick paste. It must
not be too watery.
Now heat oil, golden brown finely cut onion add the masala and cook for 7-8 mins.
Leave the masala to cool.
After masala is cool, fill capsicums with it completely.
In a hollow pan, add little oil and place the capsicums to cook.
Cover with a lid. As each side browns, place the capsicum accordingly so that
the uncooked portion browns.
It's very delicious and can be eaten with chapathi.
From: Shantihhh@aol.com
Posted By: Shantihhh@aol.com, Via: Chile Head Mailing List
Post Date:
| Stuffed Jalapenos |
Ancho; remove stem and seeds, soak for 20 minutes. Meanwhile, make a cut in each jalapeno halfway through the stem end. Then make a slit down the length of pepper. This will make a T-shaped cut. Remove the seeds and membranes. In a large saucepan cook jalapenos in one cup water, uncovered, for 2 or 3 minutes or till just crisp-tender. Immediatey drain and rinse with cold water. Drain; set aside. Drain ancho and finely chop. In a large skillet cook turkey, garlic, cumin, salt, and chopped ancho pepper till turkey is no longer pink. Remove from heat; stir in cheese and cilantro. Using a small spoon, fill hollowed peppers with turkey mixture; lightly press peppers back into their original shapes. Dip stuffed peppers into beaten eggs; roll in bread crumbs to coat. (For a thicker, crunchier crust, give peppers a second coating of egg and bread crumbs. You'll need to increase the eggs to 4 and the bread crumbs to 1 cup.) Place on foil-lined baking sheet. Bake in a 375* oven for 8 to 10 minutes or till heated through.
NOTES : Make-ahead directions: Prepare stuffed peppers as directed, but do not bake. Cover tightly in an airtight container and freeze up to 3 months. To serve, transfer frozen peppers to a foil-lined baking sheet. Bake in a 350* oven for 25 minutes or till heated through.
From: B.H.D.
Posted By: The dwarf with a spoon
Post Date: Mon, 16 Feb 1998
| Stuffed Jalapenos #2 |
Cut in half, lengthwise, and remove seeds from:
24 jalapeno peppers, pickled or fresh.
If using pickled peppers, drain and pat dry first.
Take the usual precautions when handling hot peppers. Use rubber gloves
and don't get this stuff in your eyes.
Combine:
Fill jalapeno pepper halves with cheese mixture. Cover lightly with plastic wrap and chill for an hour or so before serving.
From: ?????
Posted By: Pepper Fool
Post Date: 10/27/98
| Stuffed Jalapenos - West Texas Style |
This is a West Texas variation on the standard stuffed jalapenos. It's the only way I knew 'em as I grew up. The tuna/nut filling works remark- ably well.
Halve and devein jalapenos. In a bowl, mix tuna and pecans with enough
mayonnaise to moisten.
Stuff jalapeno halves.
From: waring@ima.infomail.com (Sam Waring) Via: Newsgroups: rec.food.recipes
Posted By: waring@ima.infomail.com (Sam Waring)
Post Date: Sun, 10 Jul 1994
| Stuffed Jalapenos Texas Style |
This is another version of Armidillo Eggs
Slice the peppers in half lengthwise down one side only and scrape out the seeds. If you accidentally cut all the way through, just try to keep the two halves together. Mix Bisquick, sausage and cheddar in a large bowl.(Use your hands, and work those muscles!) Get your assembly line ready: the peppers, the shredded jack cheese,= the sausage mixture, the beaten egg in a shallow bowl, the Shake N Bake in a shallow bowl, and a baking rack on a cookie sheet, both coated with cooking spray. Stuff each pepper with shredded jack, then stick the halves back together, if separated. Grab a handful of the sausage goo and wrap around the pepper in the shape of an elongated egg. Dip in beaten egg= and roll in Shake N Bake to coat evenly. Place on baking rack. When the peppers are all ready, bake at 350 for 25 minutes or till crisp.
NOTES: You can put the peppers straight on the baking sheet instead of on a rack, but they wind up flat on one side. Hey, they still taste just as good, though. Also, don't be stingy with the sausage mixture. Be sure you cover the entire pepper, or cheese could explode out the side while baking. And, a final thought: I've heard it said that you can stuff the peppers with cream cheese instead of shredded jack. I tried that ONCE,and all I can say is that it takes more manual dexterity and WAY more patience than I have. And I really didn't think the results were worth it.But whatever way you decide to go, good luck. (I tried cream cheese in both fresh and canned peppers and had good results -- in fact the cream cheese didn't melt and run out like the jackcheese did. Which reminds me -- after about 10 minutes in the oven the cheese begins to melt and run. When that happens remove the= rack from the oven and turn the "leakers" up so that the cheese doesn't all runout, then return the rack to the oven for the duration of the cooking time. -- -- Bill.)
From: Bill McCranor, MCCRANOR@COMPUSERVE.COM : via Compuserve's Cooking Forum, 1997 Superbowl
Posted By: phill@news.rt66.com
Post Date: 29 Jul 1997
| Sun-dried Tomato Tapenade On Polenta Triangles |
Tapenade:
Polenta:For tapenade: Combine all ingredients in processor. Using off/on turns, process until finely chopped. Transfer to a small bowl. Season with salt and pepper.
For polenta: Combine cream, water and salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and stir until polenta is thick, about 10 minutes. Mix in hot sauce. Season with pepper. Pour into an 8-inch square glass baking dish. Chill until cold, about 1 hour.
(Tapenade and polenta can be made 1 day ahead. Cover separately & chill).
Cut polenta into 12 squares. Cut each square in half diagonally, forming 24 triangles. Heat 2 tablespoons olive oil in a heavy large non-stick skillet over high heat. Working in batches, add polenta triangles and saute until golden, adding remaining 2 T. oil as necessary, about 2 minutes per side per batch. Transfer polenta to paper towels, drain. Divide tapenade among triangles. Arrange on platter. Garnish with parsley. Serve at room temperature.
Yield: 24
From: Bon Appetit 10/95
Posted By: "Shari L. Clayton"
Post Date: Thu, 14 Mar 96
| Texan Caviar |
Combine black-eye peas with remaining ingredients. Serve chilled with corn chips.
[Makes 5 cups]
From: [Posted on Internet's alt.food.recipes discussion area by Rebecca Radnor]
Posted By: Carl McCaskey
Post Date: Sun Feb 08
| Thai Bbq Chicken Wings |
Wings:
Take all ingredients, except the wings, and ground into a paste with the
consistency of thin yogurt. A food processor may be used for this. Place
in a ceramic or glass bowl and combine with the chicken wings, tossing
to coat. Refrigerate overnight.
Shake off excess coating and place over hot coals and cook, trying not to burn. Serve with Lime Sauce.
From: Jim Campbell, Via:Chile Head Mailing List
Posted By: Jim Campbell, jim@wildpepper.com
Post Date: Mon, 12 Apr 1999
| Thai-Style Seared Scallops With Cucumber-Pepper Relish |
For the relish: peel the cucumber; cut it in half lengthwise, seed it and slice it thin crosswise. Bring first 4 ingredients plus 1/2 cup water to boil in a nonreactive saucepan; simmer until liquid reduces to 1/2 cup, about 10 minutes. Strain mixture into a nonreactive bowl and cool it lightly; discard solids. Stir in next 7 ingredients plus 1/4 teaspoon salt and 1/4 teaspoon white pepper.
Sprinkle scallops with 1/2 teaspoon salt and 1/4 teaspoon white pepper. Heat 1 tablespoon oil in a medium nonstick skillet. Working in batches to avoid overcrowding and adding remaining oil as necessary, sauté scallops, turning once, until seared, about 2 minutes.
Spoon a portion of the Cucumber-Banana Pepper Relish onto each plate. Arrange a portion of scallops over the relish and serve immediately.
Makes 4 appetizer servings.
From: Copyright © 1993-1996 Culinaria Online
Posted By:Culinaria Online
Post Date: 1/4/98
| Tom's Homemade Chorizo Poppers |
-----CHORIZO-----
-----POPPERS-----
Chorizo:
Put sausage in mixing bowl. Heat coriander seeds in small
skillet until lightly toasted. Grind them in a mortar or spice mill.
Add all ingredients to meat. Blend well with hands.
To test seasoning, flatten a small bit of mixture and fry until cooked
through. Taste and adjust seasoning if necessary.
NOTES : This is excellent mixed with scrambled eggs.
Poppers:
Bring the cream cheese to room temperature. Fry and drain the chorizo. Take extra effort to crumble
the sausage as much as possible while cooking.
Slice the jalapenos in half lengthways being careful to cut through
the stem so that each half retains part of the stem to use as a
handle later. Remove the seeds (I use a tomato seeder for this).
Mix the chorizo, cream cheese and mayo. Stuff one jalapeno with as much filling as you can get in it.
Eat this popper and reflect on the heat. Note, if using smoked habanero flakes, the heat is a little
delayed, so give it a few seconds. If not enough heat, add some more pepper flakes or cayenne.
When satisfied with the heat, stuff the remaining poppers and arrange
on serving plate. Cover with plastic wrap and refrigerate a few hours or overnight.
*NOTE*
An original recipe from Tom Greaves. The store bought chorizo is
usually too high in fat and doesn't retain the texture as this
homemade recipe. The chorizo recipe ideas came from a blend of
several recipes and the popper content I remembered from some TV show.
From: Modified from a recipe by Tom Greaves
Posted By:
Post Date:
|
|
Fry lean bacon to crispy and drain on paper towels. Great cheese fine. Remove stems and chop cilantro leaves fine. Grate horseradish root fine.
Cut a small circular hole in the tops of peppers around the stem, approximately. 3/8 inch, and remove stem and seeds core.
Mix cheese, horseradish, cilantro and bacon bits together. Stuff mixture into chilies.
Put about a 1/2 inch or peanut oil in your favorite cast iron skillet and heat to high, but not smoking. Other oils are OK and using a deep fat fryer would work also.
Mix a thin pancake batter using approximate. double the amount of water called for.
Plunge stuffed habs into batter and then roll in durum flour. After all 12 are coated repeat for a second time.
A lazy-man's alternative for the batter is to cut phyllo dough and wrap each pepper. This method is not as messy, easier, faster and still taste great.
Cook only 2-3 at a time to keep the oil hot. Cook each side for 30-45 seconds (flip gently with a fork), until golden tan, not brown. Serve hot.
I find it hard to eat one whole Habanero Chile fresh and ripe off the plant. But I can usually eat 5-6 of these critters at a sitting. The seed removal, cooking and cheese seem to make the "heat" level more tolerable (at least for me).
*Alternate filling ingredients: Horseradish can be over powering and "kill" the flavor of the other ingredients some times. You can leave it out or substitute cumin, celery seed, garlic etc. Experiment, it's the fun part of cooking!... Or is it the eating? Enjoy!!
From: http://HotChiles.WildSpices.com/
Posted By: Uncle Steve, chiles@flash.net
Post Date: Tue, 21 Sep 1999
| Vampire Peppers |
Char peppers over gas flame over in broiler until blackened on all sides. Wrap in paper bag and let steam 10 minutes. Peel and seed. Cut peppers lengthwise into thirds. Transfer to a bowl. Mix garlic, sugar, and salt in bowl. Stir in vinegar. Gradually whisk in oil in slow stream. Pour dressing over peppers. Refrigerate overnight. Bring peppers to room temperature. Using tongs, transfer peppers to large platter, discarding marinade. Season with salt and pepper and serve.
From: Newsgroups: rec.food.recipes
Posted By: arielle@taronga.com (Stephanie da Silva)
Post Date: 27 Oct 1996
| Wrapped Chicken Livers |
Take however many chicken livers, cut em in half, take an equal amount
of bacon, cut in half to wrap around the chicken livers, cut water
chestnuts in half, enuf to be in the middle of the liver, when it is
wrapped in the bacon, take a pickled jalapeno, one slice and put all
together...take pepper, chestnut, chicken liver and wrap in a half slice
of bacon...skewer with toothpick...marinate in mixture of soy sauce,
ginger chopped up, garlic chopped up and a little white wine,
marinate for at least a couple of hours, then take those little beauties
and place them on a greased(olive oil)pan, and do them in the oven for
about 20 to 25 minutes at 350F(dunno what in C, Chuck) When they are
done take them out and enjoy...they are terrific...This recipe was given
to me by a customer to whom I had sold a Hammond Organ in Kelowna BC who
had been a resident of Hawaii, he has since gone to the big Island in
the Sky, but his recipe lives on!MUCH BETTER THAN TRIPE!!
Cheers, Doug in BC
From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Mon, 13 Apr 1998
| Yucatan Black Bean Dip |
Soak beans overnight in water. Drain. In a large saucepan, add beans, water and salt. Bring to boil, cover and simmer for 2 hours until beans are tender. Remove beans with a slotted spoon and set aside. Bring bean stock to a boil, add ground pork, and oregano and bring to a second boil. Drain and reserve par-boiled pork.
In a large, heavy saucepan, melt butter over medium heat. Saute onions, radishes and
peppers until limp. Add beans, boiled pork,lemon juice and remaining salt. Lower heat,
cover and simmer 10-15 minutes until tender. Pour in salsa, add grated cheese and
continue simmering until cheese melts.Pour black bean dip into a serving
dish, sprinkle with chopped cilantro and surround with chips. Serve warm.
Yield :10-12 servings
From: "Celebrate San Antonio Cookbook", Via: Epicurious Food
Posted By: Diane Eiger - Menlo Park, CA (@dynaserv-noc-user87.cisco.com)
Post Date: Tue, 30 Jan 1996
| Zesty Artichoke Dip |
Mix together sugar, seasoned salt, cayenne pepper, celery salt and black pepper. Set aside.
Place artichoke hearts, mushrooms and pimento in work bowl of food processor. Process until finely chopped, about 8 pulses, scraping down sides half way. Do not puree!
Place above mixture in a non-metal bowl. Add remaining ingredients and mix well. Cover and refrigerate several hours for flavors to blend. This will keep in the refrigerator for 1 week.
Serve with snack crackers or tortilla chips.
From: Hot and Spicy Cuisine
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: 1/3/97
