hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
mixing bowl.
Chop jalapeno peppers in processor, add drained
Use a food processor with metal blade to finely grate Parmesan cheese.
Add the cream cheese, mixing well.
Transfer cheese mixture to a mixing bowl.
Chop jalapeno peppers in processor, add drained artichoke hearts and process just until coarsely chopped.
Add artichoke/jalapeno mixture and the jalapeno sauce to cheese mixture.
Mix well.
If needed, add small amount of additional marinade to obtain desired consistency.
Salt and pepper to taste.
Refrigerate until ready to serve.
Serve with a variety of crackers or chips.
r saucepan, combine butter, jalapeno sauce, hot pepper sauce, Worcestershire sauce, garlic powder, onion
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
To prepare sweet jalapeno sauce:
In a sauce pot, saute the onions and
To Make Jalapeno Remoulade: (Note: Makes about 1
inutes on each side).
SAUCE: Mix ingredients and enjoy atop
While the sauce is cooking, I smoke the
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
The earthy sweetness of molasses goes exceptionally well with pork.
It's recommended that the pork be smoked over pecan shells or hickory chips and finished on the grill to crisp the exterior. This is delicious served hot or at room temperature, accompanied by Mango Salsa (recipe follows.).
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
In the food processor, pulse preserves and peppers until finely chopped. Pour into 4 half pint jars and store in fridge until ready to serve.
For Dip: Combine cheeses and spread on serving plate. Top with one cup of sauce and serve with crackers. (I like garlic wheat thins).
50 for 30 minutes.
Jalapeno Sauce:
Melt butter in pan
Place all ingredients in a Mason jar and shake until it emulsifies.
Note 1: May need to increase peanut butter/black bean paste to taste. Use no more than 2 tablespoons, but please, start with one tablespoon.
Note 2: Can sub 1 toe fresh garlic for powdered. Work with mortar and pestle the fresh garlic and jalapeno until it forms a paste.
Jalapeno Syrup: Make in advance. In a small pan, combine the jalapeno, sugar and water. Bring to a boil, then reduce heat. Stir until the sugar dissolves. Strain the syrup. Cool in refrigerator about 15 minutes.
For the drink: Rim glass with sugar or salt, if desired. Mix remaining ingredients together with ice; shake and strain.
ugar.
Add the hoisin sauce, water, and lime juice.
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
tir in chicken broth and jalapeno sauce and simmer.
Meanwhile, make