There’s a children’s book called “Old Hat New Hat” about a bear who decides he wants a new hat. He goes shopping and tries on quite a few, but whether it’s the color, the shape, or the pattern, there’s always something wrong with his choice. He is persistent, however, so he keeps at it. After much time, he at last finds the hat he seeks. Except the perfect hat for him is the one he was wearing when he arrived at the store. After all his effort, he realizes he had what he wanted all along.
Now, I can relate. The New Year is approaching and since Texans eat black-eyed peas for good fortune at this time, I’ve been trying to think of a fun dish to share. While I’m always fond of my stand-by pot of black-eyed peas, which is made with bacon and jalapeños, sometimes I want to cook up something fresh and new.
Because this past year was challenging, the desire to come up with something creative—in order to improve my good fortune—was strong. So after brainstorming a bunch of ideas, I headed to the kitchen and began experimenting with different spices, herbs, meats, and vegetables.
Each pot was definitely unique, but just not right. I’d eat a bowl then go back and try something new. Since I wasn’t exactly sure what I was looking for, I’d pour more ingredients into the pot thinking it would be an improvement. It never was, but I was persistent.
Then I made a pot of black-eyed peas with red chile peppers, cinnamon, and vinegar. In theory, it was supposed to taste like chorizo but I got heavy handed with the cinnamon and it tasted, well, wrong. (In case you were wondering, cinnamon and black-eyed peas aren’t really made for each other.) So while I was thankful for the ability to be creative, I decided I’d had enough with odd combinations. It was time to return to an old friend I already knew and loved.
All my life, my family has cooked their black-eyed peas with bacon. Some like salt pork or ham hocks in their black-eyed peas, but we’ve always been bacon people. Over the years, I’ve embellished on the original by including garlic and jalapeños, and following my mom’s lead with her pinto beans, I finish it off with a splash of jalapeño pickle juice. But those additions aside, this familiar pot of black-eyed peas is my default whenever I get a craving.
The past year has been educational and I’m grateful for all that I’ve learned. Fortunately, the good memories far outweigh the bad, though some lessons were not easy—for instance, you can be certain I won’t be putting cinnamon in my black-eyed peas anytime soon! But like many things I’m glad I at least gave it a try, as making the effort helped me understand that I already had what I wanted all along.
Best wishes to all of you and may your 2016 be filled with much love, joy, and good fortune! Happy New Year!
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Black-eyed peas wth bacon and jalapeños
Servings8
AuthorLisa Fain
Ingredients
8ouncesslab or thick-cut bacon, diced
2 to 4jalapeños, depending on how hot you want it, seeded, stemmed, and diced
4clovesgarlic, minced
1pounddried black-eyed peas
8cupswater
1tablespoonkosher salt
Pinchcayenne
1teaspoonjalapeño pickle juice or vinegar
Pickled jalapeño slices, for garnishing
Instructions
In a Dutch oven or large pot, on medium-low heat cook the bacon while occasionally stirring until some of the fat is rendered and it’s just beginning to crisp, about 5 minutes.
Add the jalapeños to the pot, and cook for 2 minutes or until they begin to soften. Add the garlic and cook for 30 more seconds. Add the dried black-eyed peas and stir until everything is well combined.
Pour in the water and add the salt and cayenne. Turn the heat up to high and bring to a boil. Once the pot is boiling, continue to boil for 5 minutes then cover the pot, turn the heat down to low, and gently simmer for 1 and 1/2 hours.
After this time, remove the lid and test the peas to see where they’re at in terms of tenderness. Continue to cook the peas uncovered until they’re your desired texture, which can take anywhere from 30 minutes to 2 hours, depending on the peas.
Once the peas are tender, stir in the jalapeño pickle juice then taste and add more salt and pickle juice if desired. Serve warm garnished with pickled jalapeños.
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png85134Saleshttp://texastitos.com/wp-content/uploads/2015/04/titos_logo.pngSales2020-01-01 08:15:112019-12-27 16:36:31Black-eyed peas with bacon and jalapeños
These Jalapeno Stuffed Hot Dogs are super easy to make and are great when you want a grilled hot dog that’s a little on the spicy side.
They’re so easy to make- only 2 ingredients!- it’s hardly even a recipe.
Just make a slit the length of your hot dog and stuff sliced jalapenos in the slit.
As the hot dog grills, the jalapenos get soft and smoky.
If your grill is really hot, the hot dogs will split way open and you’ll have to be careful your jalapeno slices don’t fall out. You could stick a few toothpicks through the hot dogs to help secure them or tie a few pieces of cooking twine around the hot dogs to help secure them.
Stuff as many jalapeno slices as you can into the slit. If desired, secure the hot dogs with toothpicks or kitchen twine. They will tend to split open more as they grill.
Grill hot dogs, rotating them as they grill, but do not position them completely slit side down.
The flavor of corn dogs is the flavor of summertime, baseball, and state fairs. Unfortunately making corn dogs in your kitchen can be a big smelly mess. This recipe lets you keep the flavors without all the work. I love jalapeno, honey, and cheese in my cornbread, so you know I added lots of those. Because this was a hot dog, I also spiked it with mustard. The bread itself was perfectly sweet and spicy and balanced great with the savory hot dogs. Make these for a cookout or baseball game and all your friends will ask you for the recipe!
Cut the jalapenos and grate the cheese.
Mix everything in a big bowl. This corn muffin mix also has honey to balance the jalapenos, and mustard to pair with the hot dogs.
Fill them up and get them into the oven.
When they come out of the oven, put plenty of butter, jalapenos, and honey on top.
These are unbelievable. The subtle honey and mustard in the mix really helps the cornbread pair perfectly with the hot dogs. The jalapeno gives it a nice kick.
A great new way to serve hot dogs.
And don’t skimp on the honey.
CHEESY JALAPENO CORN DOG TACO BOATS
1cupFlour
1/4cupCornmeal
1teaspoonBaking Powder
1/2teaspoonBaking Soda
1cupButtermilk
2Eggs
1/4cupMelted Butter
2tablespoonsMustard
1/4cupHoney
2Jalapenosdiced, plus one more sliced
8ouncesPepperjack Cheesegrated
8Old El Paso Taco Boats
8Hot Dogs
INSTRUCTIONS
Preheat oven to 425
Mix the flour, cornmeal, baking powder, and baking soda in a large bowl. Season heavily with salt and pepper.
In a separate bowl, whisk the buttermilk with the eggs, butter, mustard, and honey.
Mix the liquid ingredients into the dry ingredients. Add in the jalapenos and cheese and stir to combine.
Line up the taco boats and fill them evenly with the cornbread mixture. Place the hot dogs into each taco boat.
Put the taco boats onto a baking sheet and place them close together so that the sides of the boats hold each other up.
Bake for 20 minutes, rearranging them on the pan after 10 minutes to promote even browning.
Remove from heat and top with butter, honey, and sliced jalapenos. Serve hot.
Overall DBSC Turkey Shoot leader, the J109, Jalapeno (Paul Barrington). Photograph: David O’Brien
All the ingredients for a spicy winter series finale will be dished up on the capital’s water this Sunday in race seven of the Dublin Bay Sailing Club (DBSC) Turkey Shoot Series.
According to forecasts, it looks like the 2018 series will be the first complete series in many editions of the 16-year-old event when the record winter fleet sets sail from Dun Laoghaire Harbour. Six races have produced six different overall leaders so far.
But when the results came in after the penultimate race, it was the National YC J109 skippered by Paul Barrington that had turned up the heat on the leaderboard mix.
Now Jalapeno holds a five-point lead in the 77-boat fleet, causing DBSC organiser Fintan Cairns to declare “anything could happen”, which means it probably will in this one-course-fits-all event.
Originally based on the ethos of Howth Yacht Club’s Brass Monkey Series, the 2018 event at Dun Laoghaire features a great mix of keelboats from the 20-foot Flying Fifteen up to ocean-going 50-footers as well as some new designs to boot.
Two Jeanneau Sunfast 3600s are joined by an Italian-built Grand Soleil design, all new racing boats to the Bay.
Cairns adds character to the series with his can-do attitude, novelty prizegivings and raffles as well as an innovative handicapping system that continually draws plenty of debate among the 500 competing sailors. Literally, anyone has a chance of winning a race – or the series – and for some crews, the series now represents the only racing done all year.
Fun element
While there is an unashamedly fun element to proceedings, (protests, for example, are frowned upon) the Turkey Shoot’s successful format could yet point the way to better turnouts for summer racing fleets too, especially in its short, sharp format that guarantees sailors are ashore by lunchtime.
Evidence of this is in the four separate weekly starts that include many of the waterfront 1720s.
Typically, these sportsboats are used for sailing tuition and thus the Turkey Shoot now doubles as a training ground for novices too. At a time when the national sailing conversation is focused on a dearth of available crew and how new blood can be recruited, DBSC appears to have found a winning formula.
On the south coast, the recent AGM of the South Coast Offshore Racing Association brought a breath of fresh air with the much-approved election of Johanna Murphy of Great Island Sailing Club as the first woman sailor to be Commodore.
She takes on the role with a clear vision of encouraging coastal races that may yet include a new fixture with Dunmore East in County Waterford as a start or finish port.
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png85134Saleshttp://texastitos.com/wp-content/uploads/2015/04/titos_logo.pngSales2019-12-10 09:29:052019-12-06 18:43:26Barrington’s Jalapeno leads the way in advance of a hectic finale on Dublin Bay
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.#RaceDayRelief#CollectiveBias #ad
Ty Dillon is having one heck of a year and we’re just loving it! Fourteen races into the season and Dillon is sitting comfortably in third place while compiling nine top-10 finishes along with five top-5’s in stock car racing’s second-tier series. The kid is hot, and as Summer heats up, we expect him to get even hotter as he makes a solid case for advancing to a full-time ride in the sport’s top series.
As you can probably tell, Race Day is a big thing in our home. We’re fortunate that on most weekends from February through November, there’s a race to get excited about and cheer on our favorite driver. We’re also fortunate in the sense that as over-the-top “foodies”, it gives us a regular opportunity to devise a menu of delicious goodies that are not only delectable, but fun to prepare as part of our usual Race Day theme.
For our most recent Race Day, we prepared yet another duo of zesty appetizers to help get us to Victory Lane – “Race Day Pigs-in-a-Jalopy” and “Pit Road Buffalo Dip“! Though delicious, both lean a bit to the “spicy” side of the spectrum, which is something we love. But that doesn’t mean it always loves us.
I must say we don’t eat like this often. After all, race days are special and I admit, we tend to go a little overboard. It’s typically a day we throw caution to the wind and make food fun again. It’s a day of indulgence or shall I say, “over-indulgence”. And when that happens, an unexpected bout of heartburn can quickly turn a great day miserable. Been there, done that.
I’ve mentioned in the past that Karen tends to be a bit more sensitive to spicy foods than I. This used to be something of an issue, but not anymore. Now she finds Nexium 24HR to be her Race Day winner. One pill a day is her simple solution for frequent heartburn and keeps her hitting on all cylinders lap after lap. Since it is easily found on the shelves of our local Walmart retailer, it’s a product we always keep on hand and one she feels allows her to enjoy her day long after the checkered flag has waved.
So on with our Race Day appetizers – “Start Your Engines!”
#RaceDayRelief Recipe #1 Race Day Cheddar Jalapeno Pigs-in-a-Jalopy
INGREDIENTS:
12 miniature franks
3 Jalapeno Peppers
12 small slices of Cheddar Cheese
1 small can sliced black olives
Crescent dough
Salt & Pepper
PREPARATION: 1.Begin by slicing cheddar into sections approximately 1/8″ thick. Then, quarter jalapenos lengthwise and remove seeds. (As shown below)
2.Roll out the crescent dough and upon on widest side place: one slice of cheese followed by one quarter jalapeno and finally, one miniature frank. Sprinkle with salt & pepper. (As shown below)
3.Tightly wrap crescent roll dough around cheese, jalapeno, and frank. (As shown below)
4.Take sliced olives as press into dough. (As shown below) At this point, you can really get fancy and shape each one into little jalopies. When done, simply pop into a 375º oven for fifteen minutes until golden brown. Once cooled, you can even go as far as decorating each car with side stripes or numbers in mustard, ketchup, BBQ sauce or hot sauce!
#RaceDayRelief Recipe #2
Pit Road Buffalo Dip
INGREDIENTS:
8 oz. Cream Cheese, softened
1/2 stick butter (4 tbsp)
1 large chicken breast, shredded
1 cup Buffalo hot sauce
1 cup shredded Mozzarella cheese
PREPARATION:
Allow cream cheese to soften. Once softened, spread across bottom of medium casserole dish.
Cook chicken breast in pan or oven. Once cooked, shred.
In a skillet over medium heat, combine chicken, butter and buffalo hot sauce and simmer for approximately five minutes. Pour chicken mixture over cream cheese and top with Mozzarella cheese.
Cook in pre-heated 350º oven for 15 minutes. Serve hot.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DrPepperPickYourPepper
Tender smoked jerky is an amazing treat, but marinated in a Dr Pepper® Jalapeno blend and slowly smoked to perfection? It’s the perfect snack for summer.
Summer time brings the heat in more ways than one.
Not only do you have the outrageous temperatures to contend with, but also the heat of every grill at every backyard barbecue you’re invited to.
When the sweat’s dripping down your back and you’re constantly swiping at your forehead with a cool cloth, it can seem a bit overwhelming.
That’s when a soothing drink poured into a tall cup of ice is just the ticket. It’s like manna from Heaven. Which is why I reach for an ice-cold glass of Dr Pepper at any summer event.
Thirst officially quenched. I can breathe a sigh of relief, and successfully go mingle again.
Did you know that right now, until August 15th (while supplies last) you can buy 3 Dr Pepper 12pk or 8pk 12oz (any variety) products at your local Kroger and get a free 20 oz?
Tell me that’s not a deal! Or should I say steal??
Also, just in time for Summer they’ve come out with special, limited edition #PickYourPepper packaging.
It’s a fresh new look, for a standard Summer staple. Look cool while you cool off.
If you’re like us, you’re gonna want to snap a quick pic here and there to remember the good times at those summer barbecues. If you’re on Snapchat, snap a quick pic of the code on your bottle of Dr Pepper and you can get a custom filter.
Fun times with friends, and a great way to have a good laugh with a good group.
What do your barbecues tend to look like? For us, it always involves our friends coming over, bringing a bunch of meat, and slow smoking it for a real feast come supper time.
Chicken, beef, bacon, even hot dogs. We can make anything for virtually any meal, even snacks.
Dr Pepper is a great beverage to cool off with, but it’s an even better way to infuse your food with a bold burst of flavor, and even better for adding a little bit of spice into any event.
One of our favorite treats to ever come out of our smoker, any time, any event? Dr Pepper Jalapeno Smoked Beef Jerky.
It’s slow smoked, and the perfect party favor. Thinly sliced eye of round roast, cold marinated with spicy Dr Pepper, Worcestershire sauce, sliced jalapeno peppers and a few other seasonings.
It’s a bold treat that keeps on giving as the flavor eeks out of every chew.
It’s good all by itself, and it will have all of your friends begging for an invite to your next backyard barbecue party. Shoot, they might even beg you to borrow your smoker– or just to make them a batch, because it’s that amazing. Just don’t forget to keep your pantry stocked.
Head on over to Kroger and stock up on Dr Pepper, your jerky will be the life of the party and you’re guaranteed to rack up the barbecue invites.
Dr Pepper Jalapeno Smoked Beef Jerky
Strips of tender beef is marinaded in a bold, slightly spicy sauce before being slow smoked to chewy perfection.
Add all of the marinade ingredients to a small pot on the stove. Stir together until the seasonings have been completely incorporated.
Bring the sauce to a boil, reduce the heat, and let the mixture simmer for 10-15 minutes, stirring occasionally.
Remove the pot from heat, cover, and let the marinade cool completely.
Add the beef to a gallon sized zip-locking bag. Carefully pour in the marinade. Seal the bag completely, squeezing the air out as you go.
Place the bag on a platter, and spread the meat out in the bag so it’s flat and completely covered.
Refrigerate for at least 8 hours, or up to overnight, flipping the bag several times so the meat soaks evenly.
Preheat your smoker to 170 degrees, using a mixture of hickory and cherry wood chips.
Pat each piece of beef between two paper towels to remove any marinade and dry completely before transferring the strips directly to the smoke racks or to cooling wracks to be set inside the smoker.
Smoke the meat for 2-4 hours, checking every hour after the first one for done-ness. You want each piece dried evenly, firm but still pliable.
Remove the cooked jerky to a clean platter and loosely cover it with foil while it ‘rests’. The steam will help it retain it’s moisture.
Enjoy your jerky. It makes a great high-protein snack, but don’t be surprised if you have to make more than one batch because it gets eaten so quickly. The jerky will last 4-5 days in a sealed tupperware on the counter, or up to two weeks when refrigerated.
As you may know, one of my favorite cookies in the world are chocolate chip. I am always changing the recipe up to give it a little more umph and I have to admit today’s chocolate chip cookie recipe just rocks! If you like spice and heat you will love these ooey, gooey sweet cookies that have a major punch of heat. Let me introduce to you my newest cookie to the collection; Jalapeno Chocolate Chip Cookies.
Your probably wondering why jalapenos? Well I have so many of them from the garden that I just don’t know what to do with them all. Until my tomatoes come in season, you’re going to be getting lots of pepper recipes. So what’s up with jalapenos in cookies? Well, glad you asked! Have you ever had jalapeno peppers and chocolate together? It is a crazy combination that goes so well together. The little bit of heat from the peppers, really intensifies the chocolate. The cookies do have some heat, but not enough to burn. It just adds a new level of flavor to your cookies. Trust me, if you like jalapenos, you should give this a try. Amazing!
5.0 from 1 reviews
Jalapeno Chocolate Chip Cookies
Author: Jennifer Drummond
Nutrition Information
Serves: 60 cookies
Serving size: 1 cookie
Calories: 72
Fat: 4.2
Carbohydrates: 9
Sugar: 5
Sodium: 25
Fiber: 1
Protein: 1
Cholesterol: 9
Recipe type: Cookies
Cuisine: American
Prep time:
Cook time:
Total time:
A sweet ooey, gooey chocolate chip cookie that has a punch of heat from freshly diced jalapeno peppers.
Ingredients
12 tbsp. (1½ sticks) unsalted butter, room temperature
¾ cup granulated sugar
¼ cup firmly-packed dark brown sugar
1 large egg, room temperature
1½ tsp. vanilla bean paste or vanilla extract
1¾ cups all-purpose flour
½ tsp. baking soda
½ tsp. kosher salt
2 cups extra dark chocolate chips or semi-sweet
4 jalapenos, seeded, diced small
Instructions
Preheat oven to 350 degrees
Line two baking sheets with parchment paper; set aside
In a medium bowl, sift together flour, baking soda and salt; set a side.
In a large bowl, add butter, granulated sugar, brown sugar and beat until creamy. Beat in one egg until combined. Beat in vanilla until combined. Slowly add flour mixture until well combined. Stir in chocolate chips and jalapeno.
Take about heaping teaspoon size of dough and place 2″ apart on prepared baking sheet. Bake in oven for 8 – 10 minutes, just until lightly browned around the edges. Let cool on baking pan for 2 minutes and place on a rack to cool completely.
Store in an airtight container for up to a week or freeze for up to 3 months.
I am loving my new spicy cookies! Just be sure to take the seeds and the membrane out of the jalapenos. I can only imagine how hot these would be if you left the seeds in them. After all, that is where the heat comes from. So next time you pick up some fresh jalapenos, save some and add them in your favorite chocolate chip cookie recipe. This will be quite a surprise for those who taste it.Enjoy your day!
Toodles,
Jennifer
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png85134Saleshttp://texastitos.com/wp-content/uploads/2015/04/titos_logo.pngSales2019-11-11 09:12:302019-11-01 18:15:48Jalapeno Chocolate Chip Cookies
In the world of food, some dishes requires recipes, other don’t. And on the face of it, nachos would seem to fall in the latter category. If you have a pile of chips, some cheese and chili, instructions would seem superfluous. Yet nachos are more involved than you might think.
Chris Shepherd, king of the gold standard nachos.
Photographer: Julie Soefer
Chris Shepherd, the James Beard-Award-winning chef at Underbelly and the just-opened meat-centric One Fifth Steak in Houston, has strong feelings about nachos. He considers the extravagant version he makes at his vast beer bar Hay Merchant to be the gold standard of the dish; he serves them late night, after 11 p.m., when they’re a bestseller. “A small plate of nachos is BS,” opines Shepherd, who also isn’t a fan of the overly wrought kind, where each chip has arranged toppings. “I like piles of stuff.”
The Hay Merchant nachos are a thing of beauty, with a well-seasoned, chili-spiced ground beef mix, melted cheese and cheese sauce (not the jarred kind; this one is made with two cheeses and spiked with Asian chile sauce), and homemade, quick-pickled jalapeños and hominy. Shepherd uses shredded cabbage instead of romaine lettuce, which he avoids because it gets soggy. And he doesn’t add beans because he feels they don’t add much to the party. But he won’t be mad if you want to sprinkle them in.
Shepherd has five rules for the perfect nachos. In advance of Super Bowl Ll, that’s being played in his home town of Houston, he wanted to share them with us.
Respect the chip. No one wants soggy nachos.
Photographer: Kate Krader/Bloomberg
1. Chips Are All Important. “Make sure your chips are thick and sturdy. If you get only one takeaway from this recipe, it’s thick chips. And they should be a certain shape. Are rounds good? No, I don’t think so, you want the corner texture; it’s a little crispier. And homemade are too greasy; don’t waste your time trying to make your own chips.” Testing tip: Not all thick chips are created equal. Make sure yours are sturdy and won’t melt when sauce hits them. If you’re serious about your nachos, it’s worth doing a test with a few chips and salsa to make sure they’ll hold up.
2. Go for Double Cheese. “If you’re only going to do one cheese, go with shredded Colby or Cheddar. Flavor and texture-wise it’s a better payoff, the way the cheese clings to the chip. But if you can do both cheese sauce and shredded cheese, you’ll be happier. You’re basically ensuring a jackpot with every chip.”
Nacho Rules: It’s all about the layering.
Photographer: Kate Krader/Bloomberg
3. Layering, Layering, Layering. “The worst mistake you can make with nachos is to pour everything over the top. A high-rising pile of nachos is a beautiful thing. Respect the bottom layers; you don’t want those chips to be naked. Construct your nachos: bottom layer, middle layer, top layer.” Testing tip: This doesn’t mean a nacho mountain—the toppings inside won’t melt. Use a large pan and spread the chips out. And then, of course, top them well.
4. Pickled Hominy Is Your Secret Weapon. “Listen to me: I know pickled hominy might sound intimidating. All you have to do is buy a can of hominy at the store, open it, drain it, and pour a little of the warm pickling liquid on top. And bang, you’ve got acidity and the texture, that little crunchy kernel full of bright acidity. You have your nachos, covered in heavy meat and cheese, and all of a sudden you get a bite of hominy, and ‘Doop!’ Some people think that comes from a tomato, but hominy brings it to another level entirely.”
5.Texture is Key. “This recipe is especially constructed to deliver texture to the happy diner. Thick chips; chewy pickled hominy; crisp cabbage, and so on. In my opinion there is nothing worse than a soggy pile of chips. Do not let this happen to you. Please.”
Essential Hay Merchant Nachos
Serves 8–12
Chef Shepherd’s Essential Nachos, loaded with chili-spiced meat and cheese.
Photographer: Kate Krader/Bloomberg
Nacho Meat 2 tbsp. vegetable oil
1 medium yellow onion, diced
1 lb. ground beef
6 garlic cloves, minced
1 tbsp. paprika
1 tsp. cayenne pepper
1 tsp. chili powder
½ tbsp. onion powder (optional) Salt
Nacho Fixings Two 16-ounce bags of thick, sturdy tortilla chips
1½ cups nacho meat
4 cups shredded or cubed colby Jack cheese
1 cup pickled jalapeños
1 cup shredded cabbage
1½ cups pico de gallo, for serving
1 cup sour cream, for serving
½ cup cilantro leaves, for serving
Make the Nacho Meat. In a large sauté pan, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until tender, about 10 minutes. Add the ground beef and cook, stirring, until cooked through, about 10 minutes. Stir in the remaining ingredients and cook for 1 minute. Season with salt to taste.
Assemble the Nachos. Preheat the oven to 350°. Cover a large, rimmed cookie sheet or baking pan with foil (optional). Arrange a layer of tortilla chips on the cookie sheet. Spread one-third of the nacho meat on the chips, followed by a third each of the cheese, jalapeños, and cabbage. Repeat the process two more times. Bake in the oven for about 10 minutes, until the cheese is melted throughout. Top with the remaining ingredients. Consume immediately.
To take your nachos over the top, add cheese sauce.
Photographer: Kate Krader/Bloomberg
Deluxe Haymarket Nachos
Serves 10–16
Nacho Meat 2 tbsp. vegetable oil
1 medium yellow onion, diced
1 lb. ground beef
6 garlic cloves, minced
1 tbsp. paprika
1 tsp. cayenne pepper
1 tsp. chili powder
½ tbsp. onion powder (optional)
Salt
In a large sauté pan, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until tender, about 10 minutes. Add the ground beef and cook, stirring, until cooked through, about 10 minutes. Stir in the remaining ingredients and cook for 1 minute. Season with salt to taste.
Homemade Pickled Jalapeños and Hominy 2 cups water
½ cup cider vinegar
½ cup rice wine vinegar
½ cup sugar
1 tsp. crushed red pepper
1 tsp. salt
1 cup sliced raw jalapeños (about 4 medium)
1 cup drained hominy
In a medium saucepan, combine all ingredients except the jalapeños and hominy and bring to a boil. Put the sliced jalapeños in one bowl and the hominy in another bowl. Divide the hot pickling liquid between the bowls. Let cool to room temperature.
The simple steps to cheese sauce, and nacho, happiness.
Photographer: Kate Krader/Bloomberg
Spicy Cheese Sauce 1/4 cup all-purpose flour
4 tbsp. unsalted butter
1 cup whole milk
1 cup half and half
8 oz. grated sharp Cheddar
2 slices American cheese
2 tbsp. sambal oelek Asian chile sauce or Sriracha
Salt
Melt the butter in a medium heavy-bottomed saucepan. Slowly stir in the flour and cook over moderate heat until the roux is smooth and bubbling, about 5 minutes. Whisk in the milk and half and half. Cook, whisking occasionally to remove any lumps, until thickened and smooth, about 15 minutes. Slowly whisk in the grated sharp cheddar, a handful at a time. Add the American cheese, and let it melt into the sauce. Stir in the sambal. Season with salt.
Nacho Fixings Two 16-ounce bags of thick, sturdy tortilla chips
1½ cups nacho meat (recipe above)
2 cups spicy cheese Sauce
3 cups shredded or cubed colby Jack cheese
1 cup homemade or storebought pickled jalapeños
1 cup homemade pickled hominy
1 cup shredded cabbage
1 cup pico de gallo, for serving
1 cup sour cream, for serving
½ cup cilantro leaves, for serving
Assemble the Nachos.Preheat the oven to 350°. Cover a large, rimmed cookie sheet or baking pan with foil (optional). Arrange a layer of tortilla chips on the cookie sheet. Spread one-third of the nacho meat on the chips, followed by a third each of the cheese sauce, Colby cheese, jalapeños, hominy and cabbage. Repeat the process two more times. Bake in the oven for about 10 to 15 minutes, until the cheese is melted. Top with the remaining ingredients. Consume immediately.
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png85134Saleshttp://texastitos.com/wp-content/uploads/2015/04/titos_logo.pngSales2019-11-06 18:08:582019-11-06 18:08:58Five Essential Rules of Nachos From a James Beard Award-Winning Chef
Looking for a cute finger food or appetizer for your Halloween parties? Transform basic jalapeño poppers into an amazingly easy and cute mummy perfect for popping.
Image: Brandi Bidot/SheKnows
Start off by making regular poppers: Fresh jalapeños are halved and the seeds removed, then filled with a cream cheese mixture. To turn them into a Halloween snack, wrap each pepper up in crescent roll dough so they resemble mummies when baked. Don’t forget the candy eyes, which can be found at most craft stores or online.
Heat the oven to 375 degrees F, and line a baking sheet with parchment paper.
Cut each jalapeño in half, remove the seeds, and then set the pepper halves aside.
In a bowl, combine the cheeses, lime juice, garlic, salt and pepper. Mix well until there are no lumps.
Using a small spoon, fill each pepper half with the cream cheese mixture.
Roll out the crescent dough, and cut it into thin, little strips (at least 2 strips per pepper).
Carefully wrap each pepper with the strips of dough, and place on the baking sheet.
Once all the peppers are assembled, bake them for 13 to 15 minutes or until golden brown.
Place the eyes on each pepper, and serve with salsa for dipping.
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png85134Saleshttp://texastitos.com/wp-content/uploads/2015/04/titos_logo.pngSales2019-10-11 20:05:092019-10-11 20:05:09Transform jalapeño poppers into mummies for the cutest Halloween snack ever
Love jalapeno poppers but don’t have time to make them for dinner? Marrying jalapenos, bacon, and cheese with sweet corn in this creamy Jalapeno Popper Corn Chowder solves that problem and allows you to have dinner on the table in under 45 minutes.
I think Mother Nature is teasing us. After multiple feet of snow and ice, it finally warmed up last week. I finally have a sidewalk again! (for the longest time the snow bank completely covered that up). Short sleeves, walks at lunch time, no winter coat. I sure did miss those days. But after several days of being spoiled with temperatures in the 60s, the weather dropped back down into the 20s. We just can’t win, can we? I can tell you what I am winning with – this Jalapeno Popper Corn Chowder. Reminiscent of those spicy appetizers you often see at restaurants, this creamy soup is full of spice and flavor. The best part is it can be ready in 45 minutes, making it the perfect dinner for Weekday Supper.
Putting jalapenos in soup form is nothing new to me; after all, one of the best soups in the world is my Roasted Jalapeno Soup. To be honest, I’m not sure where I made the connection between jalapeno poppers and corn chowder. Was it in a dream? Was it because I was tired of winter and needed new soup ideas? Or was it because I was hungry?
Sweet corn reminds me of summer. There are plenty of farms out here that sell fresh corn (PSA – never, ever buy “fresh” corn from the grocery store. Ever. Once you’ve had corn from a farmer, you’ll never go back to store bought). However, since it’s not even spring yet, I used frozen sweet corn. Whether you use fresh, frozen, or even canned, this soup has a nice kick without breaking your budget.
JALAPEÑO POPPER CORN CHOWDER
yield:4
prep time:15 MINUTES
cook time:30 MINUTES
total time:45 MINUTES
This creamy corn chowder can be on your dinner table in just 45 minutes. To make this chowder vegetarian-friendly, omit the bacon and use vegetable broth.
INGREDIENTS
3 strips bacon
2 tablespoons butter
1 cup chopped jalapenos (roughly 4 jalapenos)*
1/2 cup chopped onion (roughly 1 small onion)
2 cloves minced garlic
1/4 cup all purpose flour
3 cups chicken broth
8 ounces softened cream cheese, cut into 8 pieces
1 cup shredded cheddar cheese
2 cups sweet corn (thawed, if frozen)
INSTRUCTIONS
In a large pot, sauté bacon until crisp. Remove the bacon and place on a plate lined with a paper towel; pat off as much grease as you can. When cool enough to handle, crumble bacon. Leave the bacon drippings in the pot.
Melt the butter in with the drippings. Sauté the jalapeno and onion until onion starts to brown, about 3-5 minutes, then add garlic and cook for another minute. Add flour and mix well. Slowly stir in the broth and bring to a boil. Turn the heat down to simmer and cook until the soup has slightly thickened, about 5-7 minutes.
Add the cream cheese and cheese. Stir until everything is melted and smooth. Add the corn and cook for another 5 minutes or until corn is heated through. Stir in the crumbled bacon.
NOTES
*The heat mainly comes from the seeds and membrane of the jalapenos. If you don’t want it super spicy, discard them. I personally added seeds from two of the peppers.
There’s a children’s book called “Old Hat New Hat” about a bear who decides he wants a new hat. He goes shopping and tries on quite a few, but whether it’s the color, the shape, or the pattern, there’s always something wrong with his choice. He is persistent, however, so he keeps at it. After much time, he at last finds the hat he seeks. Except the perfect hat for him is the one he was wearing when he arrived at the store. After all his effort, he realizes he had what he wanted all along.
Now, I can relate. The New Year is approaching and since Texans eat black-eyed peas for good fortune at this time, I’ve been trying to think of a fun dish to share. While I’m always fond of my stand-by pot of black-eyed peas, which is made with bacon and jalapeños, sometimes I want to cook up something fresh and new.
For example, in past years I’ve made: queso with black-eyed peas; black-eyed pea soup with collards and ham; smoky black-eyed pea and sausage soup; barbecue baked black-eyed peas; and migas with black-eyed peas and bacon.
Because this past year was challenging, the desire to come up with something creative—in order to improve my good fortune—was strong. So after brainstorming a bunch of ideas, I headed to the kitchen and began experimenting with different spices, herbs, meats, and vegetables.
Each pot was definitely unique, but just not right. I’d eat a bowl then go back and try something new. Since I wasn’t exactly sure what I was looking for, I’d pour more ingredients into the pot thinking it would be an improvement. It never was, but I was persistent.
Then I made a pot of black-eyed peas with red chile peppers, cinnamon, and vinegar. In theory, it was supposed to taste like chorizo but I got heavy handed with the cinnamon and it tasted, well, wrong. (In case you were wondering, cinnamon and black-eyed peas aren’t really made for each other.) So while I was thankful for the ability to be creative, I decided I’d had enough with odd combinations. It was time to return to an old friend I already knew and loved.
All my life, my family has cooked their black-eyed peas with bacon. Some like salt pork or ham hocks in their black-eyed peas, but we’ve always been bacon people. Over the years, I’ve embellished on the original by including garlic and jalapeños, and following my mom’s lead with her pinto beans, I finish it off with a splash of jalapeño pickle juice. But those additions aside, this familiar pot of black-eyed peas is my default whenever I get a craving.
The past year has been educational and I’m grateful for all that I’ve learned. Fortunately, the good memories far outweigh the bad, though some lessons were not easy—for instance, you can be certain I won’t be putting cinnamon in my black-eyed peas anytime soon! But like many things I’m glad I at least gave it a try, as making the effort helped me understand that I already had what I wanted all along.
Best wishes to all of you and may your 2016 be filled with much love, joy, and good fortune! Happy New Year!
Black-eyed peas wth bacon and jalapeños
Ingredients
Instructions