Shrimp Jalapromo Poppers
24 jalapeno peppers
16 oz cream cheese
1 c mozzerella cheese, shredded
1 c jack cheese, shredded
1 onion, chopped
1 clove garlic, chopped (about 1 T)
1 bag shrimp
1 c milk
1 c flour
1 c breadcrumbs
1 c panko
1 lime, juiced
Roast Peppers at 450 for 20-30 min. (until shriveled).
Remove from oven and let cool in a paper bag. Peel skin and deseed the peppers, being careful not to rip the flesh and keep the peppers in one big flat piece. If a little skin remains on, that’s ok. Also, penalty on illegal hands to the face. I’m tough, I don’t use gloves. But I also don’t touch my eyes.
In a saute pan, heat olive oil, and cook onions, garlic, about 2 min. Add shrimp and stir, until shrimp is just cooked, about 5 min. Squeeze a lime in there and season with salt and pepper.
Throw pan contents in a blender with the cheeses and blend until smooth.
Scoop ½ t of the mixture into a jalapeno roll to stuff it. Roll closed.
Prepare a bowl with milk and another bowl with flour.
Dip each stuffed pepper in milk, then flour. Then place on a wax lined sheet and freeze for an hour.
Prepare a bowl with the eggs and a little milk all whisked together. Prepare another bowl with the breadcrumbs, panko, salt and pepper.
Once the peppers are frozen solid, dip them in an egg/milk bath, and then seasoned breadcrumbs mixture. Return to wax lined tray.
Freeze for at least an hour, I usually let them sit overnight.
Fry in canola oil at 375 and turn to brown both sides.
Drain on a paper towel and consume at your pleasure.
Demarcus Ware’s The Beef Chili
4 T olive oil
1 large red onion, diced
4 cloves of garlic, minced
4 T dark brown sugar
1 bottle red wine
4 T red wine vinegar
1 little can tomato paste (about 6 T)
4 c low-sodium chicken stock
1 t cumin
1/2 t cayenne pepper
1/2 t chili powder
salt, to taste
10-15 okra, sliced
1 c mushrooms, sliced
2 lbs meat, ground beef
1 can black beans
1 can black eyed peas
2 chopped fresh jalapenos, chopped
In a large pot over medium heat, add the olive oil and saute the onion and garlic, stirring occasionally, until soft, 3-4 min. Stir in the brown sugar and cook until on onions and garlic brown slightly, 2-3 min. Stir in the red wine, vinegar, tomato paste and chicken stock along with the cumin, cayenne, chili power, and salt. Bring to a boil and cook until reduced by half, 30-35 min. Meanwhile, in a large fry pan over high heat, cook the meat one pound at a time until it browns. Add salt, pepper, and one can of black beans, jalapenos and mushrooms and mix until warm and add to chili sauce. Repeat process with second pound of meat and second can of beans. Add rest of ingredients.
Especially the okra – my secret ingredient.
OKRA – it’s green, it’s gooey, and it’s about to LAUNCH ITS OWN NETWORK!!!!!
Bring whole thing to a simmer and cook until the chili has thickened, (at least 60 min). Check seasoning and adjust as needed. Serves 6.
Marian Barber Q Cornbread
4 T butter, melted
6 T white sugar
1 c cornmeal
1 c flour
2 t baking powder
½ t baking soda
1 t salt
1 ½ c buttermilk
Preheat the oven to 400.
Combine all of the dry ingredients in a bowl. Whisk all of the wet ingredients in another bowl. Add dry to wet a little at a time to fully combine and form the batter. Pour batter in a greased baking pan. Bake for 30 min or until done (just browning on top).
To make the Crumblin: Pour 1 c milk in a glass, add enough cornbread crumbles to fill the glass, and add a splash of buttermilk. Eat with a spoon.
Chocolate Pecan Pieles Austin
1 stick butter
1/4 c ice water
1 c flour (use gold medal) do not use heckers or pillsbury (they have more gluten = tougher pastry)
pinch of salt
In food processor with metal blade, slow pulse butter, flour, and salt, about four or five times.
The dough will look crumbly (flour with bits of butter).
Remove ice from water. With food processor running add water VERY slowly. You may not need all of it, so just add a drop at a time until you see the dough forming.
Dump dough on a floured work surface. With the heel of your hand “slide into base” and press out pieces of the dough. This gets the dough more cohesive with out over working it.
Repeat the slide until you have lots of clumps that you can form into a disk (flat ball).
Wrap dough disk in wax paper and then in plastic wrap.
Refrigerate 1 hr or until needed, can be frozen, I usually make it the night before.
When you’re ready to use the dough, unwrap it and place it on a lightly floured surface. Flour your rolling pin. (You can use a Cabernet shaped wine bottle too!) Roll from center outward, turn disk and repeat until you have a round, flat, even, pie crust.
Lay rolled out dough over a metal pie plate and press down. Trim edges. Prick dough with a fork. Cover with foil, but don’t push in.
Place some uncooked rice or beans into the foil to weigh it down and bake the dough at 400 for ten minutes.
Remove from oven and take off the tin foil and rice/bean weights.
Lower temp to 350
Return uncovered pie crust to the oven and bake about 5 minutes more.
Let cool and add your filling.
1 c pecans
4 oz milk chocolate chunks, melted
3 eggs, beaten
½ c sugar
½ c light brown sugar
¾ c corn syrup
½ t vanilla extract
4 T butter, melted
2 T butter for pecans
1 T sugar for pecans
1 t cayenne pepper (You heard it here third, cayenne and chocolate are a great combination!)
Melt 2 T butter, 1 T sugar and mix together. Add 1 t cayenne and stir. Pour over the whole pecans and mix until the nuts are fully coated. Spread coated pecans on a foil lined tray and toast in a 425 degree oven for 4 minutes. Remove from oven and cool.
In a large bowl combine the corn syrup, sugars, eggs, chocolate, vanilla, and melted butter. Mix until fully combined and smooth.
Pour the filling into the baked pie crust.
Layer the top with the seasoned pecans
Bake at 350 for 30 min.
Now MAN UP! AND CHOW DOWN!!