il, lime zest, lime juice, jalapeno, cumin, minced garlic, pepper and
in a small saucepan combine jalapeno jelly, basil, and lime juice
>Place jalapeno pepper and pineapple in the hot grill; grill, turning
ow heat. Add jalapeno and garlic. Saute until jalapeno is softened, but
Set aside until ready to grill. May, also, be pan fried
eat.
Place the jalapeno peppers on grill over medium, ash-covered
Preheat an outdoor grill or grill pan to medium-high heat. In a large bowl, whisk together the jalapeno, olive oil, cumin and 1/2 teaspoon salt.
Add the shrimp and turn to coat. Grill the shrimp until just cooked through, 2 to 3 minutes per side; let cool. Halve the shrimp lengthwise.
In a large bowl, dissolve the brown sugar in the lime juice. Add the mangoes, cucumbers, radishes, scallions and cilantro; toss and season with salt.
Add the shrimp and toss.
Wash peppers. Slice off the stem and cut the pepper in half the long way. Remove the seeds and ribs. Stuff each pepper half with some bulk Italian Sausage, so they are slightly mounded. Grill on a medium grill. If you can, grill them on both the pepper side and the meat side. This is easier if you have a screen of some kind to put on the grill grate so the peppers don't fall through.
Grill about 5 minutes on each side or until the meat is cooked.
igh heat, and place jalapeno on grill rack coated with cooking spray
1. Heat grill to medium
2. Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the cheddar and green onions; season with salt and pepper. Fill each jalapeno half with about 2 Tbsp of the mixture; sprinkle the top with ancho powder
3. Place chilis on the grill, filling side-up and cook unti slightly charred and tender, about 8 to 10 minutes. Spoon the Grilled Red Pepper-Tomato Sauce on to a platter and top with the jalapenos.
Preheat grill to medium-high heat.
Place jalapeno on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally.
Place jalapeno in a small paper bag and fold tightly to seal. Let stand for 5 minutes. Peel and discard skins; cut jalapeno in half lengthwise. Discard stem, seeds and membranes. Finely chop jalapeno.
Combine jalapeno, butter, lime zest, honey and salt in a small bowl; stir well.
If desired, brush corn with jalapeno butter.
Combine butter, jalapeno, and garlic in a small
and cayenne), and the minced jalapeno, and saute for 1 minute
ake the Caramelized Onion and Jalapeno Relish:
Heat the olive
br>Quickly add the cheese, jalapeno, onion, garlic and salt; stir
pening with half of a jalapeno.
Wrap a slice of
nd shut off heat allowing jalapeno to seep for 5-10
ntil garlic softens.
Heat grill.
Discard marinade and place
Place first 8 ingredients in a blender; process until smooth (or chopped them fine).
Combine lime juice mixture and chicken in a large, heavy-duty zip-lock plastic bag.
Seal bag, and marinate chicken in refrigerator 1 to 8 hours. (I have done over night).
Prepare grill.
Remove chicken from bag, reserving marinade.
Place chicken on grill rack coated with cooking spray; cover and grill 12 minutes on each side or until done, basting occasionally with reserved marinade.
emperature (about 20 min.)Preheat grill using a medium temperature