For those of you who can eat these peppers, here are five different variations you can serve at your next football or hockey gathering.
Recipe for pickling jalapeno peppers
- 1 cup white vinegar
- 14 cup water
- 1 tbsp. white sugar
- 1 tsp. salt
- 1/2 tsp. garlic powder
- 8 oz. jalapeno peppers, sliced in half, lengthwise
Boil everything together except the peppers. Stuff the jars with peppers and ladle the vinegar into sterilized jars. Seal and let stand overnight before using. Can be refrigerated up to 1 month. Now go ahead with the recipes.
Jalapeno Stuffed Peppers
- 10 pickled Jalapeno peppers
- 2 slices bacon
- 3 tbsp. cream cheese
- 2 tbsp. chopped fresh mint
Seed the peppers. Cook the bacon until crisp and then finely chop.
Stir in the cream cheese with the mint. Stuff the peppers with the mint mixture and top with the chopped bacon. Broil on a baking sheet for 1-3 minutes. Serve warm.
Pickled Chilies
- 7 oz. red chili peppers
- 2 shallots, cut in half
- 2 slices bacon
- 3 tbsp. cream cheese
- 2 tbsp. chopped, finely, cilantro
Seed the chilies, add the shallots to the bacon and cook making sure not to burn the shallots. Remove from the heat and chop fine.
Mix together the cream cheese and cilantro well. Stuff the chilies with the cheese mixture, top with the bacon shallot mixture. Broil on a baking sheet for 1-2 minutes.
Pickled Pepper Caesar
- 2 cups Clamato juice, chilled
- 1/2 cup Vodka
- 1/4 cup pickled pepper brine
- Lemon rounds, thinly sliced
- saucer with celery salt for rimming glass
- 1 celery stalk each glass
- 1-2 pickled jalapeno peppers, each glass for garnish
Stir the Clamato juice with the vodka and brine along with the lemon rounds in a large pitcher filled with ice cubes. Rim glasses with celery salt and pour the mixture into each glass. Garnish with a celery stalk and a pickled pepper.
Pickled Banana Pepper Caesar
- 8 oz. banana peppers, seeded
- 1 tbsp. pickling spice
- 1/4 cup pickling brine
Mix these together and use instead of the jalapeno peppers in the above recipe.
Pickled Scotch Bonnets
(be sure to warn your guests on this one)
- 5 oz. scotch bonnet peppers, seeded
- 4 bay leaves
Add these to a jar of scotch bonnets and use in either the Caesar drink or as the stuffed peppers, making sure to remove the jalapeno or banana peppers to continue with the recipes.
Note: Be sure to wear rubber gloves when working with the peppers and do not touch your eyes.
Breakfast Hash, American Style
This seems to be popular for breakfast. Give it a go and you will make it again….and again!
- 2 tbsp. butter
- 3 tbsp. flour
- 3/4 cup chicken broth
- 1/2 – 3/4 cup half and half
- salt and pepper
- 1 tbsp. coconut oil
- 1 lb. sweet Italian sausage, cut in 1/4 inch coins.
- 1 large red pepper, seeded and coarsely chopped
- 1 Jalapeno pepper, seeded (optional) and chopped
- 8-10 mushrooms, sliced
- 1/4 cup wine vinegar
- 3 large russet potatoes, grated on large holes of box grater
- 1 1/4 cups aged cheddar, shredded
- 2 shallots, chopped fine
Preheat oven to 350 degrees, with the rack in the upper third of the oven.
Melt butter in a saucepan over medium heat and add the flour, whisking to make a roux for 1 minute. Slowly whisk in the broth and half and half. Bring to a boil. Make sure there are no lumps so whisk constantly. Remove from the heat, and season lightly with salt and freshly ground pepper.
Heat the oil in a skillet and cook the sausage coins until browned, about 2 minutes per side. Transfer to a 9 x 13 baking dish (sprayed first with non-stick Pam), Spread out evenly.
Reduce heat to a minimum and add the peppers and mushrooms, cook until lightly browned and softened (6 minutes). Add the vinegar and cook another 35 seconds to scrape up any brown bits. Spoon these evenly over the sausages.
Now for the good stuff. Combine the potatoes, cheese, shallots and sauce. Spoon over the top evenly and cover with tin foil (parchment paper first) and bake for 35-40 minutes. Uncover and broil until the top is well browned. (7-8 minutes). Serve warm with scrambled eggs and muffins….and don’t forget the juice and coffee. Whew!
Red Bell Pepper Soup With Lime And Basil
If you have an intimate dinner around the corner for 4 people, this would be a delicious starter course. It can be served hot or cold and thereby you don’t need to worry about the weather.
- 3 large red bell peppers, seeded and quartered
- 1 large orange bell pepper, seeded and quartered
- 1 pound roma tomatoes, trimmed and quartered
- 1/2 cup sliced onion
- 2 garlic cloves, sliced thin
- 2 tbsp. olive oil
- 1 3/4 – 2 cups chicken broth, divided
- 2 tbsp. chopped, fresh basil, divided
Preheat oven (or bbq) to 425 degrees. Spray a large baking sheet with Pam. Arrange the peppers and tomatoes on the sheet, cut side up. Scatter the onion and garlic over the tops and drizzle with olive oil all over the vegetables. Sprinkle with a light touch of salt and pepper.
Roast until the peppers are soft and beginning to brown around the edges. turn these vegetables occasionally. Remove from the oven.
Place the yellow pepper in a paper bag for 10 minutes, then peel the skin off and finely chop, using for garnish.
Transfer half of the mixture, 1 tbsp. broth and 1 tbsp. basil and lime peel to the blender and puree until smooth. Transfer to a large saucepan. Puree remaining mixture in the blender with 3/4 cup of broth and puree until smooth. Add to the saucepan. Thin soup if too thick.
When ready to serve, return to the saucepan and reheat. Ladle into 4 soup bowls. Garnish with the yellow pepper and remaining basil.
Remember, this can be served cold. Oh, I’m sorry, would you like a glass of wine with that?
1 tsp. grated lime peel
Village Salad
I’ve heard it takes a village to raise a child, so here we go….a village salad..
- 4 firm large roma tomatoes, thinly sliced in rounds
- 1 english cucumber peeled and scraped with a fork for stripe effect and sliced into rounds
- 1 red bell pepper, stems and seeds removed, cut into rings
- 1 yellow bell pepper, stems and seeds removed, cut into rings
- 1/2 cup kalamata olives, pitted and sliced into rings
- 6 oz. blue cheese, cut into small chunks
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tsp. freshly chopped oregano
- pinch each of salt and pepper
Place the tomatoes, cucumbers, peppers into a large bowl. Mix in the olives and cheese.
In a small bowl whisk togeter the oil, vinegar, oregano, salt and pepper and drizzle over the salad. Gently toss to coat.
Optional: warm crusty rolls with butter and, without a doubt, a glass of chilled wine.
Stuffed Pepper Slices
When I was looking for something ‘different’ in our recipe box, I came across this one. Haven’t used it in a while, but it is a great addition to the party table. Even if you are just having a few friends over for New Year…this is good!
- 1 red pepper
- 1 green pepper
- 8 oz. cottage cheese
- 1 tbsp. chopped pimento
- 1 tbsp. chopped Italian parsley
- 1 tbsp. finely chopped chives
- pinch of salt
- pinch of white pepper
- 1 tsp. lime juice
- 1 envelope unflavoured gelatin
- 1/2 cup cold water
- Butter lettuce leaves for garnish
Cut off the tops of the peppers, remove the seeds and pith. Wash and pat dry.
In a blender, cream the cottage cheese. Remove and add all the ingredients. Set aside.
Soak the gelatin in cold water to dissolve over a pan of simmering water. When dissolved, add to the cheese mixture, blending to thoroughly combine.
Fill each pepper and chill in the fridge for at least two hours. When ready to put on the table, slice each pepper in 4 thick slices and place on a lettuce leaf.
Who woulda thunk it? haha such fun to entertain.
yum….truly….yum.
Fettucine With Pancetta, Asparagus and Red Pepper
I love pasta of any kind and this is a really great tasting meal. This can be upgraded for company fare by adding salad or soup, or as is on a Friday night let’s-just-relax-night dinner.
- 12 ounces fettucine
- 3 ounces pancetta, chopped
- 1 1/4 lbs. asparagus, trimmed, cut into 1 inch diagonal cut pieces
- 1 red pepper, seeded, and chopped
- 2 garlic cloves, minced
- 1/2 cup grated Asiago cheese, plus more for serving
- 1/3-1/2 cup whipping cream
- 3 tbsp. olive oil
- 3 tbsp. lemon or lime juice
- 1 tbsp. grated, lemon or lime zest
- 1/4 cup chopped Italian parsley, divided
- 1/4 cup julienned fresh basil, divided
Cook pasta as per instructions and drain, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.
Cook the pancetta in a large skillet over medium heat until crisp. Remove from the pan and drain. Keep 1 tbsp of the drippings in the pan and add the asparagus and peppers and saute for about 3 minutes. Add the garlic and cook for a further two minutes, contstantly stirring so as not to burn the garlic.
Add the vegetables, about 1/4 of the cooking liquid, 1/2 cup of the cheese, cream, olive oil, juice, zest, and one half of the parsley and basil. You may need to add moe of the cooking liquid if it is needed. Add to the pot and stir gently to mix in. Transfer to a large bowl, sprinkle the pancetta over and also the remaining parsley and basil.
Add a slice of garlic toast, glass of wine and Oh My, Oh My….too yummy
Chicken and Eggs Or Is It Eggs and Chicken
I know, my morning humour is not so great. Bear with me because this is a great breakfast to serve when looking for something different.
- 1 shallot, peeled and finely chopped
- 1/2 cup red pepper, chopped
- 1/2 cup thinly sliced mushrooms
- 1/3 cup slivered almonds
- 1/4 cup butter
- 2 1/2 cups cooked chicken, skinless and boneless
- pinch of salt
- dash of pepper
- 6 beaten eggs
- 1/2 cup grated Asiago cheese
In a frying pan cook the shallot, peppers, mushrooms and almonds in the butter until the peppers and mushrooms are cooked and the shallots are softened. Do not brown.
Add the salt, pepper and chicken and cook until the chicken is heated through completely (about 3-4 minutes).
Combine the eggs and the cheese and pour over the chicken. Cook and stir gently until the eggs are cooked. This could take about 10 minutes.
This will serve 6.
Serve with fresh, just-out-of-the-oven muffins, butter, juice and coffee and OMG this is one yummy breakfast. If you do not care for the mushrooms, omit them.
Beef, Mushroom and Pepper Tart/Pizza
Who says you can’ t have both? Tart or pizza? Combine the two and it is, no matter how you word it……fabulous and super tasty.
Busy schedule during the week or just a TGIF day, this one’s the real lifesaver.
- 1 lb. lean ground beef
- 8 oz. fresh, sliced mushrooms
- 1/2 green pepper, cut into strips and then cut into small pieces
- 3 shallots, sliced
- pinch of salt
- pinch of pepper
- 1 package of puff pastry, thawed
- 3-4 oz. Manchego cheese
- fresh oregano or basil
Preheat your oven to 425 degrees. In a skillet, cook the beef and shallots until starting to turn brown and add the mushrooms and green pepper. Stirring occasionally, add the salt and pepper and drain off the excess fat.
Grease a large baking sheet or line with parchment paper. Unroll the puff pastry and roll it out to about 15 x 12 inches. Top the dough with all the filling, keeping it about an inch off the sides.
Placethe pastry edges up over the mixture, folding as necessary. Do not cover completely, hence the tart feel.
Bake for about 15-20 minutes or until the pastry is golden brown and cooked through. Remove from the oven and sprinkle the cheese over the top and drop some fresh oregano or basil on top. Slice, plate and enjoy.
If staying in, pour a glass of wine for the over 19’s and soda or chocolate milk for the younger set. Mini party in no time.
French Canadian Pea Soup
This is a wonderful soup to have on a very cold winter’s day whether it was walking along a stormy beach, skating or skiing or just wanting a little comfort food.
Serves 8
- 1 lb. whole dried yellow peas
- 8 cups water
- 1/2 lb. salt pork (better yet, ham bone)
- 1 onion, chopped
- 1/2 cup celery, ribs removed, chopped fine
- 1/4 cup carrot, grated fine
- 1 tsp dried savory
- 1 red pepper, seeded and chopped fine
- 1 tsp salt
Wash and sort peas, place in large pot and bring to a boil. Remove from heat and let sit for one hour.
Add the salt pork (ham bone) onion, red pepper, celery, carrots, savory and 1 tsp salt.
Bring to a boil, reduce heat and simmer until peas are very tender (about two hours) adding more water, if required. Remove salt pork (ham bone) and chop the meat and return it to the soup.
Take one half of the soup and slowly puree in a blender and add back to the soup. Be sure to let it cool down a little or it will explode. Oh yes, it will…and your kitchen will look like a war zone. Just ask anyone that this has happened to and it wasn’t me!
This also freezes well so you can have leftovers for lunch a little later on.
Colourful Crab Salad
This is, truly, one of the top two salads I simply love….this looks special and even tastes better. Serves six starving or eight polite guests
- 1 celery stalk, peeled
- 1 each, red and yellow peppers
- 1/4 cup fresh chopped cilantro
- 1/2 cup frozen peas
- 3/4 lb. imitation king crab
- 2 limes
- 1/2 cup mayonnaise, not salad dressing
- 1/2 tsp. Tabasco
- Pinch of salt
Do all the chopping first. Finely chop the celery, de-seed the peppers and chop fine, chop the cilantro and put all three in a large bowl. Add the peas. Coarsely chop the crab and add to the mixture.
In a small bowl, squeeze 2 tbsp. lime juice from one lime. Into this juice, add the mayonnaise, Tabasco sauce and salt. Drizzle this over the crab mixture and mix well. Cover and refrigerate for no longer one hour before serving.
Now find your sexiest glasses and put the salad into each one. Place 3 crackers on the plate. Put a small wedge of lime on the side of the glass bowl.
Red Snapper
This is tasty,simple and very little clean up…who could ask for more than this?
Makes 4 servings
- 4 6-ounce red snapper fillets
- Pinch of salt
- 1 red bell pepper, seeded and julienned
- 1 yellow medium squash, julienned
- 1 small shallot, finely chopped
- 1 carrot, julienned
- 1 cup chardonnay wine
- 4 tsp. lemon juice, divided
Preheat oven to 425 degrees. Lightly spray four twelve inch by eighteen inch sheets of tinfoil with non stick cooking spray such as Pam. Place the fillet in the center, top with the vegetables, evenly distributed and add the wine and lemon juice, also equally.
Now make a package by folding the edges tightly so that liquid does not escape. Place on a cookie sheet to bake.
Bake the packages until the fish is opaque which should take about ten minutes. Carefully open to check for doneness and plate the fish. Spoon any juices in the packages over the fish. Serve with rice, or buttered noodles. Delicious.
Colourful Veal With Demi Glace
A nice change from chicken or beef and is really ‘upscale’ fare.
You will need:
- 1 1/2 lbs. Veal Scallopini, lightly pounded
- 3-4 tbsp. flour
- 1/3 cup butter
- 1 minced garlic clove
- 1 small red onion, chopped fine
- 1 each of red and yellow peppers, seeded and chopped
- 1/2 small green pepper, seeded and chopped
- 1/2 cup dry Vermouth
Lightly dredge the veal in the flour, shaking off excess and brown in butter. Add garlic, onion and peppers. Add the Vermouth and cover, cooking on a low temperature for 20-25 minutes.
Demi Glace
- 3 cups espagnole sauce
- 1/4 cups brown beef stock
- 1/4 cup Sherry
Combine the two sauces and simmer until reduced by 2/3’s. Add Sherry and ladle about 2 tbsp. over the veal. Serve over white rice or wide, buttered noodles.
Serve with fresh homemade dinner rolls (for allowing guests to sop up the gravy). This is allowed at home, even with an elegant table.
Espagnole Sauce
- 1 cup diced white onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 2 tbsp. clarified butter
- 2 tbsp. flour
- 6 cups brown beef broth
- 1/4 cup tomato puree
- Bouquet Garni (1 bay leaf, 3 marjoram sprigs, 1/2 tsp. dried thyme, 6-8 pink peppercorns)
- tied in a cheesecloth packet.
In a heavy saucepan melt the butter over medium heat until it begins to foam. At this point add the onions, carrots and celery and saute for a few minutes until it starts to get brown. With a wooden spoon stir the flour in the vegetables a little at a time, until it become thick and is fully mixed. Cook for about a minute to cook off the raw flour.
Use a whisk and add the stock and tomato making sure to remove all lumps. Bring to a boil then lower the heat to a simmer; add the Bouqet Garni and cook for 45-50 minutes until it has reduced in volume by a third.
Remove from the heat, and take out the sachet. To use this sauce for serving purposes, be sure to strain it through a fine sieve. Serve hot.