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Who likes Jalapenos?

Whatchoo stuff'em with?

Did you know the longer you wait to harvest jalapenos, the more mild, and sweet they become?
You know when they start to turn that wierd green/purple/black color before they turn red?
mmmmm......
A green, juicy jalapeno has power.
Eat some seeds. Don't back into a lighter.

Habaneros stuffed to make chili rellenos.
Dried Serrano peppers burn my insides... mmmm....
 
I love them pickeled (or whatever the proper term is for the ones in a jar) and cooked in certain dishes , but not fresh.

For whatever reason I have not had much success growing them, I think my seeds were too old. I will have some poblanos, habaneros, red chiles, and bannanas in the 3-4 weeks, and maybe one or two other types (I can't remember what I planted).

How about stuffing them with a good cheddar-jack cheese and deep frying them? That would be a good question for the new board.
 
Looks like a good topic for the Grillin' & Chillin' forum. There are some other pepper topics there already. Go visit and compair some notes it's a real fun and informative forum for those who love food in general.
 
10 whole pickled jalapenos
20 medium shrimp
1/2 Cup Monterrey Jack cheese
1/2 Cup onion, chopped
2 teaspoons cayenne pepper

Peel and devein shrimp. In a frying pan, cook shrimp in a little butter until they turn pink.

Mince shrimp in a blender adding 2 teaspoons of cayenne (or to taste).

In a small bowl, combine seasoned shrimp, cheese and onion.

Heat oven to 375°F.. Spray a baking sheet with non-stick cooking spray and set aside. Slice jalapenos in half lengthwise, remove seeds. Rinse the jalapenos in cold water and pat dry.

Stuff each jalapeno half with 1 tablespoon of the mixture. Place jalapeno halves, stuffed-side up, on prepared baking sheet. Bake for 5-7 minutes or until cheese melts.



[This message has been edited by TideBeliever (edited 05-18-2004).]
 
<font face="Verdana, Arial" size="2">Originally posted by TideBeliever:
10 whole pickled jalapenos
20 medium shrimp
1/2 Cup Monterrey Jack cheese
1/2 Cup onion, chopped

Peel and devein shrimp. In a frying pan, cook shrimp in a little butter until they turn pink.

Mince shrimp in a blender adding 2 teaspoons of cayenne (or to taste).

In a small bowl, combine seasoned shrimp, cheese and onion.

Heat oven to 375°F.. Spray a baking sheet with non-stick cooking spray and set aside. Slice jalapenos in half lengthwise, remove seeds. Rinse the jalapenos in cold water and pat dry.

Stuff each jalapeno half with 1 tablespoon of the mixture. Place jalapeno halves, stuffed-side up, on prepared baking sheet. Bake for 5-7 minutes or until cheese melts.

</font>
Click to expand...


MAN! That is good eats. I have made those and also have used crab in place of shrimp. They are a killer snack.
 
I like many types of peppers and jalapeno is one of my favorites. I like em pickled the best, or fresh off the plant raw.

------------------
"Alabama players don't win Heisman Trophies, Bama Teams win national championships"
(Paul "Bear" Bryant)
 
<font face="Verdana, Arial" size="2">Originally posted by TexasTide:
I love them pickeled (or whatever the proper term is for the ones in a jar) and cooked in certain dishes , but not fresh.

For whatever reason I have not had much success growing them, I think my seeds were too old. I will have some poblanos, habaneros, red chiles, and bannanas in the 3-4 weeks, and maybe one or two other types (I can't remember what I planted).

How about stuffing them with a good cheddar-jack cheese and deep frying them? That would be a good question for the new board.</font>
Click to expand...

I have some really good seeds (5 years in my garden) but there older than that. Sling me an e-mail maybe i can get some to you.


------------------
"Alabama players don't win Heisman Trophies, Bama Teams win national championships"
(Paul "Bear" Bryant)
 
<font face="Verdana, Arial" size="2">Originally posted by HighTide333:
Whatchoo stuff'em with?

Did you know the longer you wait to harvest jalapenos, the more mild, and sweet they become?
You know when they start to turn that wierd green/purple/black color before they turn red?
mmmmm......
A green, juicy jalapeno has power.
Eat some seeds. Don't back into a lighter.

Habaneros stuffed to make chili rellenos.
Dried Serrano peppers burn my insides... mmmm....</font>
Click to expand...


Aren't habaneros a bit small to make chili rellenos with? I have always made them and seen them made with a poblano pepper.

Chili Rellenos Recipe:

12 chilies poblanos
1/3 cup canola oil
2 pounds lean ground round beef
1 cup chopped yellow or green onion
1 garlic clove, chopped
2 cups fresh diced tomatoes
1 teaspoon salt
1/2 teaspoon cumin
1 teaspoon ground black pepper
Batter:
8 eggs, separated
2 cups flour
3 cups cooking oil

Ranchero Sauce, recipe follows
Queso Blanco, shredded, for garnish
Chopped cilantro, for garnish


Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Put them in a heavy plastic bag and set aside to steam for 10 to 20 minutes. Peel the skin. Carefully make a lengthwise slit in each of the peppers and remove the seeds and membranes. Rinse and drain well using paper towels pat the peppers dry.
Heat oil in a large skillet or saucepan, add meat and brown. Add chopped onion, and garlic stirring for one minute. Add tomatoes, salt, cumin and black pepper and cook for 10 to 15 minutes. Stir constantly until meat stuffing is dry. Set aside to cool.

Stuff the peppers with the filling and secure with a toothpick.

In a bowl beat egg whites until stiff and foamy. Add egg yolks to egg whites and blend.

In a separate bowl add flour for dusting peppers and set aside.

In a deep skillet heat the oil. Batter and flour dust peppers and drop into hot oil. Fry to a golden brown on both sides. Lay peppers on paper towels to soak up excess grease. Serve chili rellenos topped with Ranchero Sauce, garnished with shredded queso blanco and chopped cilantro.
 
<font face="Verdana, Arial" size="2">Originally posted by TideBeliever:
bayoutider

Yea, crab meat taste great as a stuffing in that recipe. But now-a-days all I can afford is shrimp.


[This message has been edited by TideBeliever (edited 05-18-2004).]</font>
Click to expand...


I got spoiled to catching crabs in Louisiana with a net and a chicken neck tied to a string or some hamburger poked in the toe of some worn out pantyhose. On a good day you could fill a couple of ice chests in an hour or so.
 
A super store bought seafood sauce for shrimp, oysters or you name it is, "Bennett's Hot & Spicy Seafood Sauce".

The not so secret ingredient, jalapeno peppers. I can only find it at Foodworld stores here in N.E. Bama. But for a cheap and quick sauce it beats any cocktail sauces that you can buy in a store around here.

ROLL TIDE ROLL!!!!!!
 
<font face="Verdana, Arial" size="2">Originally posted by wastedmason:
A super store bought seafood sauce for shrimp, oysters or you name it is, "Bennett's Hot & Spicy Seafood Sauce".

The not so secret ingredient, jalapeno peppers. I can only find it at Foodworld stores here in N.E. Bama. But for a cheap and quick sauce it beats any cocktail sauces that you can buy in a store around here.

ROLL TIDE ROLL!!!!!!</font>
Click to expand...

Bennet's is very good. They make a regular and spicy. I also like the spicy one.

When I make my own cocktail sauce I use Chili Sauce instead of Ketchup, add horseraddish, tobasco, a little lemon juice, and a dash of whatishereshire sauce.
icon10.gif
 
OK pepper gurus tell everyone who might not know, how to tell a hot pepper from a mild or sweet pepper on the plant without tasting it?
 
<font face="Verdana, Arial" size="2">Originally posted by TommyMac:
Bayou,

Seems I read somewhere that the hot peppers will be more or less pointing upwards while the mild peppers droop down.</font>
Click to expand...

We have a winner <a href='http://www.smileycentral.com/?partner=ZSzeb008' target='_blank'><img src='http://smileys.smileycentral.com/cat/4/4_17_6.gif' alt='#1 Trophy' border=0></a>
 
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