'Jalapenos' on Serious Eats
Tangy, spicy chicken with caramelized onions, pickled jalapenos and carrots sees a shock of color when accompanied by creamy, purple mashed potatoes.
[Photographs: Elizabeth Barbone] If you have time, consider making the filling ahead of time. This allows the flavors to mingle. Be sure to allow the filling to come to room temperature before piping into peppers. About the author: Elizabeth Barbone...
What are armadillo eggs? With powerhouse of flavor delivered by these sausage-wrapped stuffed jalapeños, they question should be, what aren't they?
Bacon-wrapped, jalapeno and cheese-stuffed shrimp seems to represent the excess that restaurant chains like to stuff into each dish, but this combination done by Pappasito's in Houston is so good, I had to recreate it at home.
These Chorizo Stuffed Jalapeños are clearly a take on the beloved Texan cheese-stuffed, breaded and fried poppers, but instead of going for cheddar or plain old cream cheese, Fain fills hers with a grown up mix of kicked up goat cheese mixed with spicy crumbles of chorizo.
Adding a few tablespoons of lime juice to the buttercream for these Jalapeño Cornbread Whoopie Pies with Honey Buttercream plays up their Southwestern flavors.
Summer is officially in full swing at my local farmer's market: piles of peaches, plums, and apricots are everywhere. My small garden is also bearing fruit, and the pots are bursting with chili peppers. This time of year, pick one and two grow back in its place. Pico de gallo and fruit salsas are always an option, but the peppers are coming in fast and I need something that helps the pile-up.
Brought to you by Häagen-Dazs® brand ice cream. Visit facebook.com/HaagenDazsUS to learn more about tastes and experiences that are made like no other®. Like many granitas, this isn't so much a recipe as a guideline. Herbs and chiles vary...
This non-alcoholic Bloody Maria is perfect for those lazy Sundays when you want to spend every minute outside. Stay at your grill and toss the tomatoes, peppers, and onions alongside your burgers, making sure they get a nice char. Yes, you will have to venture inside to blend it all together, but it really won't take long.
These sweet, very hot candied jalapeños work equally well as a cocktail garnish, sandwich condiment, cupcake topper, or guacamole ingredient. The cayenne adds even more spice. Feel free to omit it if you prefer....
I once saw a friend top their movie popcorn with the pickled jalapeños meant for the nachos—confiding that they enjoyed not just the spice of the chiles in their popcorn, but also the pickling juice oozing all over it. Then I came across Todd English's recipe for Sizzling Shrimp Popcorn with Jalapeños and was further intrigued. I wasn't sure about the recipe—okay, I'm down to try fresh jalapeños topped over my popcorn, but adding shrimp to the mix? However, I'm an equal-opportunity popcorn eater, so I gave it a whirl.
This recipe from Hunter Angler Gardener Cook fit the bill exactly. Like my fishmonger recommended, the fish is baked, but it's done atop a bed of sautéed onions and lime juice. Then it's served with a bright green cilantro sauce, which adds a tinge of heat thanks to some pickled jalapeños. A final squeeze of fresh lime juice at the end helps cap off this dynamic Mexican dish.
I was recently introduced to the wonder that is marinated feta cheese in olive oil, which mellows out the sharpness of this cheese. Following the fabulous David Lebovitz's instructions for making this own my own, a commenter on his blog wondered about adding jalapeño. That's all the nudging I needed. Adding two jalapeños gives a sultry heat to the finish of the feta.
This recipe from Gourmet is the kind that really only works in summer. When the winter hits and frozen corn and canned tomatoes are your only option, please stay away. But with the harvest pulling in, and ears of corn stacking up at the market, this is a perfect way to celebrate the season. The steak is just there to help bulk things out. The salsa is the best part.
Who knew that crab, jalapeños, and mint played so well together? Before I had a version of this dish at Chicago's Cibo Matto, I'd never seen the three mentioned together in the same sentence. But I was astonished by how they balance each other with the pasta. The sweet crab meat is kept in check by the spicy chiles, and the mint somehow cools it all down.
It's always exciting when someone presents you with a new way to prepare a dish that had never crossed your mind before. This was the case while I was interviewing Chattanooga resident and chef Kent Whitaker for an upcoming article in on tailgating. He mentioned his favorite way to eat jalapenos—battered and fried a la okra and dipped in a creamy horseradish sauce.
[Photograph: Andrea Lynn]...
Mostly I was just interested in the sauce in this recipe, which is an aromatic combination of garlic, ginger, and cilantro. Added to that is a nice punch of jalapeno and some depth from soy sauce, white wine, and sesame oil. After blending all these ingredients up, you pour the mixture over the tilapia, place it all in a baking dish for ten minutes, and there you have it—dinner is done. How easy is that?