emeraldowl

Posts Tagged ‘Jalapeno’

Everyday Salsa

In Cooking, Cupboard Keepers, Uncategorized on August 8, 2011 at 9:48 pm

Right now I am having a hard time thinking about salsa. We made the Peach Crisp with Maple Cream Sauce from the Pioneer Woman‘s website click here. Sigh. It was a treat. It’s really all I can think about at this moment.

But, alas I will share my thoughts on salsa. Love it. Eat tons of it. Picky about it. Seriously, my Aunt Teresa ruined us on the salsa topic at a very young age. She always makes it for any family meal we eat. She makes extra and sends it home with you. Store bought just can’t compete! Trust me I have literally tried hundreds of bottled salsas – it does nothing for me. So in my early years of cooking, years ago – wow, I called, and emailed, and called, asked again, and again making her walk me through her recipe dozen of times. Now I make my own, just as you should adapt the recipe to your own tastes and standards, but believe me it’s easy and worth the short effort!!

Everyday Salsa

  • 1 can (28 Ounce) Diced Tomatoes, drained (can use whole, petite, etc.)
  • 1 cans (10 Ounce) Rotel (Hot, or Regular, or Mild)
  • 1 clove Garlic, roughly chopped
  • 1 – 2 whole Jalapeno, roughly chopped (or Serrano)
  • 1/4 cup to whole jar pickled Jalapeno, drained (hot, or regular…)
  • 1 Tablespoon Onion Powder (or 1/4 cup fresh chopped onion)
  • 1 teaspoon Salt (more to taste)
  • 1 teaspoon Black Pepper
  • 1/4 teaspoon Ground Cumin, optional
  • handful of  Cilantro (more to taste)
  • juice of half a lime

*Note: I make this in my large food processor, but it can be processed in a smaller unit (4-cup, blender, etc.) in batches and combined in a larger vessel.

Directions: Combine fresh and pickled jalapeno, garlic, roughly chopped onion (if using fresh), and cilantro. Process until ingredients are finely chopped, if you like chunkier salsa – you can dice ingredients and skip this step.  Now add drained can of diced tomatoes, onion powder (if not using fresh onion – I don’t),  salt, pepper, cumin, and lime juice in a blender or food processor and pulse until you reach the desired consistency.  I like mine to be a fairly even texture. Taste and add more salt or other ingredients until you love it. Remember this stuff gets better with time.

Transfer to your storage container (I use a large pickle jar I washed out 😉 ) and refrigerate salsa for at least one hour, but it is best if made a day ahead. (The flavor will bloom as the mixture rests.)

I keep this salsa on hand in my fridge for everyday eats. Sometimes I make it mild and other times I add more fresh chiles and get it really hot.  My Aunt’s is very similar – though she doesn’t use Rotel. If you use spicy peppers the heat will also bloom as you let the salsa rest . Another way we love to eat it is with fire-roasted tomatoes, extra garlic, sometimes we use shallots or don’t use lime.  My favorite thing about this is that I have most of these things on hand everyday and it taste so much better than the vinegary mess that is pumped full of preservatives.  Chips and salsa is one of the best things on Earth. Hope you enjoy it, adapt it, and share it! – EO

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Jalapeño Popper Grilled Cheese

In Cooking, Uncategorized on April 11, 2011 at 10:08 pm

Dear sandwich, I miss you.  Your destruction was not meaningless.

I don’t know about you or your family, but mine loves to make stuffed peppers when they grill.  You know stuff them with cream cheese, roll them in bacon and grill.  They are delicious.  Sometimes it is the only thing my Mema (Texan for Grandma) will eat.  She hoards the ones that are left. She eats them for breakfast.  This is one of many reasons I love her.  This sammy, grilled cheese, sandwich… is a play on those peppers. It’s real REAL good – you should try it.

Jalapeño Popper Grilled Cheese

  • 2 jalapeño peppers, cut in half lengthwise (remove seeds for more mild peppers)
  • 2 slices good bread
  • 2  Tbsp butter, room temperature
  • 2-3 Tbsp whipped cream cheese, room temperature
  • 4-5 slices of bacon cooked (we used Nueske’s = magical)

Directions: Cook bacon as desired and drain on paper towel.  Meanwhile either throw your peppers on the grill (or if you are not currently grilling place the peppers on a backing sheet cut side down and broil in oven on top shelf) until skin has blackened, about 10-14 minutes.   Place the peppers in sealable container (zip-lock…), seal and let them cool until you can handle, about 20 minutes.  Once cooled peel the skin off and slice up.  Do not wash with water it will strip the flavor.

Butter both sides of your bread and cook on a hot griddle (pan… etc.); once first side is toasted assemble sandwich (on toasted side) with a layer of cream cheese,  peppers and on one piece a healthy serving of bacon, put sandwich.  Grill remaining sides of bread until golden brown and cheese is melted. Devour. Repeat if necessary.

We used Nueske’s original bacon which is smoked with applewood.  It is so smoky you could forego cooking the peppers on the grill and still get that distinct flavor that makes grilled bacon jalapeños so good. I highly recommend this sandwich and I fully endorse Nueske’s. They didn’t pay me to say that they have some of the most amazing bacon in world.  They probably don’t care that I think that, but it is true. You should try it. Thank me later. EO

Jalapeno Pepperjack Biscuits

In Baking, Uncategorized on December 20, 2010 at 4:15 am

Mmmmm… buttery.

Jalapeño-Pepperjack Biscuits

2 cups all-purpose flour, plus 1 Tbsp for dusting mix-ins

1 Tbsp baking powder

1 tsp salt

1 stick cold unsalted butter, diced

1/2 cup whipping cream

3 eggs, divided

1/4 pound Pepper-jack cheese, small dice

2 jalapeños pepper, minced and seeded (I personally would prefer not to seed these, but some people appreciate this)

1 Tbsp butter

1 tsp water

Directions: Preheat oven to 400°F. In a small skillet, melt 1 Tbsp of butter and sauté the jalapeños until soft;about two minutes. Let them cool, then place them in a small bowl with the cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt; use pastry blender to mix dry ingredients. Cut in the butter, until the butter bits are pea sized.

Lightly whip two of the eggs and whipping cream; add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheese-jalapeño mixture to the dough; mix until everything is incorporated.

Turn out the dough onto a well-floured surface and fold dough six times, dusting with flour as needed.  Roll dough out to a 3/4 – to 1-inch thickness and cut dough with biscuit cutter.  Gently fold and re-roll scraps out; cut remaining biscuits.  Make an egg wash by beating the remaining egg with a teaspoon of water.  Arrange biscuits on baking sheet  which has been well-oiled or use parchment paper (I use a Silpat); brush with egg wash.  Bake for 20 -25 minutes or until golden brown. (recipe adapted from Smitten Kitchen recipe – Thanks SK!)

These are best warm out of the oven… what isn’t really?  What I liked about this recipe is the biscuits come out surprising light, considering the cheese and all, and very buttery.  Plus it has jalapeño in it and well I am a big fan of adding peppers to just about everything.