Seafood Stuffed Jalapenos

Dave DeWitt Recipes Leave a Comment

These are quick and easy to prepare and can be made with roasted and peeled jalapeños or fresh out of the garden. Serve these chilled as an appetizer or even as a luncheon entree on a hot day.

Ingredients

  • 1 4 ½-ounce can crab meat

  • 1/4 cup salad shrimp, chopped

  • 1/3 cup grated Monterey Jack cheese

  • Mayonnaise

  • 8 to 10 fresh jalapeños, stems and seeds removed, split in half lengthwise

Instructions

In a bowl, combine the crab, shrimp, and cheese. Add enough of the mayonnaise to hold the mixture together and mix well. Fill each jalapeño with a mound of the mixture.

Serve immediately or chill well to serve later.

 

The Chilli Dude

Jackson Ortega-Scheiner Australia Leave a Comment

  Lynne and John Boland of Byron Bay Chilli Company down under in OZ are featured in this video that  was produced by John’s cousin, Larry.  Byron Bay Chilli Company is one of major players in the fiery foods industry in Australia.

What kind of Pepper is this

system Chile Varieties Leave a Comment

Dave,I’m a beginner pepper gardener and bought a six pack of what I thought were jalapenos from a local nursery and planted them in my garden. As the plants matured the peppers coming on were light yellow and now are turning orange. They are approx. 3 inches long and 1 1/2 inches in diameter. Two questions: Are they habaneros? And …

Roasted Garlic and Chipotle Mashed Potatoes

Dave DeWitt Recipes Leave a Comment

These potatoes are very high in flavor and lower in fat than the traditional ones. I sometimes leave the skins on the potatoes for extra taste.

Ingredients

  • 4 to 6 garlic cloves, unpeeled
  • 1 teaspoon olive oil
  • 2 chipotles en adobo
  • 2 large Idaho potatoes, peeled and cubed
  • 2 tablespoons butter
  • ½ cup low-fat milk
  • 1/4 cup plain yogurt
  • Salt and freshly ground black pepper to taste
  • Garnish: Freshly ground Parmesan cheese

Instructions

Preheat the oven to 350°F.

Rub the garlic with the oil and wrap in a piece of aluminum foil. Roast in the oven for 30 minutes or until soft. Cool and squeeze the cloves out of the skins, then mince.

Place the chiles with a little of the adobo sauce in a blender or food processor and puree until they are smooth.

In a saucepan, cover the potatoes with cold water and bring to a boil. Reduce the heat slightly and cook for 30 minutes until they are tender. Drain the potatoes well.

Place the potatoes in a large mixing bowl along with garlic, butter, milk, and yogurt. Beat until smooth and creamy, adding more yogurt or milk if necessary. Gently stir in the chile and season with the salt and pepper.

Garnish with the cheese and serve.