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Jalapeno Poppers and Chorizo Stuffed Jalapenos
Jalapeno Poppers
INGREDIENTS
DIRECTIONS
Cut a lengthwise slit from stem to bottom of each chile. Make a crosswise incision at stem end, forming a T. Pry open enough to hold back long cuts (to expose ribs and seeds), then devein and seed using tip of a paring knife and kitchen shears. Stir together cheeses, hot sauce, 1/4 tsp pepper, and 3/4 tsp salt. Fill chiles with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chile retains its shape. Lightly beat eggs in a small shallow bowl. Stir together bread crumbs, oregano, and 1/4 tsp each of salt and pepper in another shallow bowl. Dip chiles in egg, letting excess drip off, then coat with bread crumbs, transferring to a work surface. Repeat coating with egg and crumbs to form a second layer. Heat 2 inches oil to 325ºF in a medium saucepan. Fry chiles in 3 batches, stirring occasionally, until golden brown all over, 5 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 325ºF between batches.
Chorizo Stuffed Jalapenos
INGREDIENTS
DIRECTIONS
Preheat the broiler and line a baking sheet with foil. Take each jalapeño and cut in half, lengthwise. With a knife or small spoon scoop out the seeds and white pith and discard. Mix together the cooked chorizo, cream cheese, goat cheese, cilantro, oregano, cumin, garlic, cayenne, and lime zest. Adjust seasonings and add salt to taste. Fill each of the jalapeño halves with about 2 teaspoons of the cheese filling. Place stuffed jalapeños on the sheet and place under the broiler for 8 to 10 minutes or until brown and bubbling.
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Grilled Mahi Mahi with Nectarine Salsa
Grilled Mahi Mahi with Nectarine Salsa
INGREDIENTS
SALSA:
FISH FILLETS:
DIRECTIONS
For salsa, in a small bowl, combine the first nine ingredients. Cover and refrigerate until serving.
Drizzle fillets with oil; sprinkle with salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 inches from the heat for 3-5 minutes on each side or until fish just turns opaque. Serve with salsa.
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Sweet Corn Salad Wraps
Sweet Corn Salad Wraps
INGREDIENTS
DIRECTIONS
In a medium bowl, combine the raw corn kernels, onion, bell pepper, cherry tomatoes, cilantro, chili powder, cayenne pepper (if using) and the juice of two limes. Season with salt and pepper to taste and toss in a teaspoon of olive oil. Set aside for thirty minutes, if you can swing it.
Remove 4 to 6 big cabbage/lettuce leaves (if using) from the head of cabbage/lettuce. I had trouble with this, I think it will be easier if you cut off the base first (head smack!). Place each leaf on its own small plate.
In a small skillet (preferably cast iron) on medium-high heat, pour in enough oil to form a thin film on the surface. Add the tortilla strips, sprinkle with some salt and fry until crisp, stirring occasionally. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel.
Halve and pit the avocado and slice into small strips, leaving the skin behind. Spoon about ½ cup of the salsa mixture onto each leaf, then top with crispy tortilla strips and avocado. Serve immediately.
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