‘Serve this on slices of interesting breads and crackers. Note: This recipe requires advance preparation.’
Ingredients
chicken, pork fatback, egg, heavy cream, sherry
Pimientos de Padron
These are small, horn-shaped, conical chiles with a heat level that is usually mild, with about one in five pods spicy. Substitute mild jalapeños or serranos.
Ingredients
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2 tablespoons olive oil
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12 pimientos de Padrón or mild jalapeños, stems removed
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Sea or rock salt and freshly ground black pepper
Instructions
In a medium skillet, heat the olive oil hot. Add the chiles and fry, stirring well, until they blister and start to turn brown.
Remove them from the pan and remove the skins by scraping with a small knife. Return them to the pan and fry for 1 minute, stirring well.
Remove the chiles from the pan, drain on paper towels, place in a bowl and add salt and pepper to taste. Stir or toss the chiles to cover.
Grilled Crab-Stuffed Cherry Peppers
‘This recipe is reminiscent of the wonderful canned stuffed jalapeños from Mexico–in fact, this recipe works with pickled jalapeños as well.’
Ingredients
cream cheese, milk, crab meat, garlic salt, cilantro
Instructions
We don’t usually think about grilling pickled peppers, but for some reason they turn out great. Just remember not to over-grill the peppers or they may blacken on the outside. Note that although some commercial cherry peppers are called “hot” by the manufacturers, they are usually rather mild. This recipe is reminiscent of the wonderful canned stuffed jalapeños from Mexico–in fact, this recipe works with pickled jalapeños as well.
The Peppers
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12 pickled “hot” cherry peppers
Crab Filling
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1 ½ tablespoons cream cheese
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1 teaspoon milk
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3 tablespoons crab meat (canned works fine)
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1/4 teaspoon garlic salt
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2 teaspoons chopped fresh cilantro
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4 teaspoons dried bread crumbs
Cut out the stems and core the chiles. The opening should be wide enough to fill. The tip of a vegetable peeler works well for this chore.
In a bowl, combine all the ingredients for the filling and mix well. Stuff the cherry peppers with the filling and thread on wooden skewers that have been soaked in water. Be sure to thread the peppers so that the filling side is up.
Grill over a medium fire for about 3 to 4 minutes until hot, and do not turn or the filling could fall out.
Yield: 6 servings
Heat Scale: Mild
Serves 4.
Spice Isalnds Coconut Chile Pork Kabobs w/ Sambal
This recipe calls for fish sauce, which is an acquired taste, so add more or less, depending on how much you like it. Sambal oelek is a condiment commonly used in Indonesia and Malaysia, Sambal means hot sauce in English, and it’s staple in kitchen, generally is very spicy, and can be used as a garnish or accompaniment. Here it used as an ingredient in the marinade; it is available in Asian markets. These kabobs are a great start to any Asian or Indian meal.
Ingredients
Sambal Marinade
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½ cup coconut milk
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2 green onions, minced
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2 tablespoons Sambal Oelek
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1 tablespoon lime juice, fresh preferred
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1 tablespoon sugar
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1 tablespoon chopped fresh cilantro
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2 teaspoons fish sauce
The Pork
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1 ½ pounds boneless pork, cut in 3/4-inch cubes
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Dipping Sauce: Commercial Sambal Oelek
Instructions
Combine all the ingredients for the marinade in a bowl and toss the pork in the mixture to coat well. Marinate the pork, covered, in the refrigerator for 2 to 3 hours.
Thread the pork cubes on skewers and grill over a medium-hot grill for about 10 minutes until done. Cut open a sample to check for doneness. They should be browned and crisp. Serve with the dipping sauce.
Grilled Peach Halves w/ cheese chipotle raspberry puree
Do not peel the peaches. The Chipotle chile adds a nice hint of heat and smoke to this spectacular way to end a great meal off the grill. An interesting variation is to substitute Stilton cheese for the goat cheese.
Ingredients
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2 tablespoons brown sugar
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2 tablespoons lime juice
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3 tablespoons raspberry vinegar
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2 firm ripe peaches, cut in half vertically, pits removed
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Finely chopped walnuts for garnish
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Cheese Filling
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2 tablespoons cream cheese, at room temperature
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2 tablespoons goat cheese, at room temperature
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Raspberry Puree
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1 1/2 cups frozen raspberries
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1 teaspoon lemon juice
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1 tablespoon sugar
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½ teaspoon ground chipotle chile
Instructions
Combine the brown sugar, lime juice, and vinegar in a small saucepan and simmer for 10 minutes to thicken slightly. Remove from the heat, allow to cool, add the peaches, and marinate for an additional 20 minutes. .
In a small bowl, mix the cheeses together and let sit at room temperature for 30 minutes to blend the flavors.
To make the puree, slightly thaw the raspberries. Place all the ingredients in a blender or food processor and puree until smooth.
Remove the peaches from the marinade and place them in a grill basket with handles. Grill them flesh side down over a medium-hot fire. Grill for 2 to 3 minutes until the grill marks show. Turn and grill until the peaches are soft.
To serve, spoon some of the raspberry puree on a dessert plate, place the peach cut side up on the sauce. Put a dollop of cheese in the center of the peach and top with additional puree, and garnish with the walnuts.