Crazy about Jalapenos!

[Connie]

We have a sushi place nearby that does what they call a Heart Attack. It's a Jalapeno stuffed with spicy tuna and cream cheese, then they tempura the whole thing, slice it and serve. It doesn't cook the tuna or the jalapeno much, but it is divine! I appreciate all of the suggestions so far, because I'd go broke eating at a sushi place often enough to get my jalapeno fix.

hochung- is King Taco a West Coast thing? I don't think we have them here.

 

[hochung]

sushi... hehe, there are some real crazy dishes out there. the chefs get bored and start throwing stuff in and put a weird name. LOL

yeah, king taco is a CA thing.

 

[Pskhaat]

I also had baked, peanut-butter-stuffed Jalepenos once at a wine party. They're better than you would expect, and go really well with a Cabernet Franc

 

[hochung]

I think it's safe to say jalapeño is the ultimate. It goes well with anything. LOL

 

[Sgt Grunt]

Connie, I recently bought a little jalapeno rack for stuffing them with goodies and placing them in the rack standing up right... It was from Cabelas.

Also do a search for "The Green Egg", or something like that. It's a type of a grill / cooker and they have some killer recipes on the forum. I have had one with jalapenos that is call ABT's (Atomic Buffalo Turds). Really good!!!!!!!

 

[Buckru]

Connie,
Not a jalapeno dish but it is excellent and a very colorful treat.
I like to take purple diablo peppers sliced lengthway and deseeded. Mix up some cream cheese, prosciuto (sp?) ham and green onion. Spread into the diablo then top with diced habanero. Serve with ice cold :beer: .

(Please note that I normally eat food hot enough to kill most people)

Buck Buchanan

 

[SinCity4r]

Love these:
ARMADILLO EGGS

 

[Connie]

Originally posted by Buckru
(Please note that I normally eat food hot enough to kill most people)

:jump: Well I won't go quite that far, and I don't really know anything about the diablo peppers, but I certainly like all of the other ingredients, except sadly for the :beer: . I wish I liked it, because everybody else sure seems happy when the take that first swig.

How much hotter than jalapenos are we talking here?

 

[oldcj5guy]

:jump: Well I won't go quite that far, and I don't really know anything about the diablo peppers, but I certainly like all of the other ingredients, except sadly for the :beer: . I wish I liked it, because everybody else sure seems happy when the take that first swig.

How much hotter than jalapenos are we talking here?

Your not alone on the beer.

 

[Buckru]

If you like a hot jalapeno with the seeds, then youll like this. It isn't much hotter. The cream cheese and the salt in the proscuito calm it down a bit.

The purple peppers, green in the onion, and the orange of the habanero make it wonderfully pleasing to the eyes. Just don't rub em after handling the peppers. (wheres the milk moticon?)

Buck Buchanan

 

[DarinM]

Jelly?

When I was growing up we had jalapeno and habanero jelly pretty often. The combination of sweet and hot was sooo good. One of our favorite things to eat was a roasted chicken breast sandwich on homemade bread, with swiss cheese, lettuce, tomato, and the jelly. Here's a recipe I just found on the 'net that looks pretty similar to what we had - except I know we didn't put any food coloring in it.

1 green bell pepper
5 jalapeno peppers
3 cups sugar
3/4 cup cider vinegar
3 ounces pectin
2 drops green food coloring

1. Sterilize jelly jars and lids according to manufacturer's instructions.

2. Remove seeds from green pepper and chilies (Be very careful with
chiles -- don't touch your eyes.) Fit the steel knife blade into the bowl. Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve rest for another purpose. Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for jelly.

3. Place the 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute. Remove from heat; let cool 5 minutes. Stir in pectin and food coloring.

4. Strain mixture through a fine strainer to remove pieces of peppers. Pour strained liquid into sterilized jars. Cover tightly and store in a cool place up to 6 months.

Makes 2 cups.

 

[Connie]

Thanks for the jelly recipe DarinM. I've tried store bought jalapeno jelly, but it had the same problem as the store bought jalapeno poppers...no fire! I hope to give it a try soon:chowtime:

 

[telwyn]

sorry to hijack this threed, but based on Ho's recommendation my wife and I are going to eat today at the original King Taco location on Cypress in East LA. We're in town for a few days so glad I spotted Ho's tip!

 

[Connie]

Originally posted by telwyn
sorry to hijack this threed, but based on Ho's recommendation my wife and I are going to eat today at the original King Taco location on Cypress in East LA. We're in town for a few days so glad I spotted Ho's tip!

Let us know what you think too. I think I feel a food quest coming on :eatchicke

 

[hochung]

tacos de carne asada con todo, cebolla y cilantro con chile rojo.

also try sope de carne asada.

taco de lengua is good too. this one con chile verde.