Recipes 9/14 & 9/15

By admin|September 13, 2011|Information

Jalapeño Soufflés

1 Tbls unsalted butter, plus extra for buttering the tins

2 1/2 Tbls all-purpose flour

2 Tbls very finely chopped pine nuts

1 small jalapeño, seeded and minced

6 Tbls whole milk

1/4 C grated Gruyere cheese

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

1/2 tsp Dijon mustard

1 large egg, separated

Preheat the oven to 400 degrees F.

Butter a nonstick mini-muffin tin with 12 (1/8-cup) wells that measure 1 3/4 inches in diameter and 3/4-inch deep. Mix 1 tablespoon of the flour with 1/2 the pine nuts in a small bowl. Dust the tins with the flour and nut mixture. Tap out the excess.

Melt the 1 tablespoon butter in a small saucepan over medium-high heat. Stir in the remaining 1 1/2 tablespoons flour and the jalapeño. Cook, stirring, for about 2 minutes. Whisk in the milk and add the cheese, salt, pepper, mustard, and egg yolk. Cool to room temperature.

Beat the egg white until firm but not stiff. Stir a 1/4 of the white into the cheese sauce. Gently fold in the remaining white. Spoon into the prepared tins, sprinkle with the remaining pine nuts, and bake until puffed and golden, 7 to 10 minutes. Cool in the tins on wire racks. When cool, run a small knife around the edge of each souffle. (The souffles will fall as they cool.) They can be prepared up to a day in advance and refrigerated. Bake in the muffin tins in a preheated 400 degree F oven for 5 to 7 minutes before serving. (From The Food Network(TFN): Sara Moulton)

Turnip Greens & Potatoes

1/3 C extra virgin olive oil

2 Tbls sherry vinegar

Juice of 1/2 lemon

2 cloves garlic, pureed with salt

1/2 tsp paprika

Salt and freshly ground black pepper

1 lb new or red waxy potatoes, cleaned

1 Tbls olive oil

1 lb turnip green leaves, washed

In a small bowl, whisk together the oil, vinegar, lemon juice, garlic, paprika, and salt and pepper to taste. Set aside.

Place the potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until potatoes are cooked through, about 20 to 25 minutes. Drain potatoes and let cool slightly.

Bring a large pot of salted water to a boil with the olive oil. Add the greens and boil for 5 minutes, or until done to taste. Drain well and chop coarsely. Place warm greens and potatoes in a shallow mixing bowl, drizzle with the dressing and toss well to coat.

Serve warm or room temperature.

(From TFN: M.S. Milliken & S. Feniger)

Grilled Eggplant Salad

1 Italian eggplant, cut into 1-in thick slices

1 large red onion, cut into rounds

Canola oil

1 avocado, halved, pitted chopped

1 Tbls red wine vinegar

1 tsp Dijon Mustard

1 Tbls coarsely chopped oregano leaves

Honey & Olive oil

Salt and freshly ground black pepper

1 lemon, zested

Parsley sprigs, for garnish

Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.

In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste. Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.(From TFN:Bobby Flay)


12 fresh jalapeño peppers, halved lengthwise, stems, seeds and membranes removed

6 oz cream cheese, softened

1 1/2 C grated Monterey Jack or mozzarella cheese

1/2 tsp ground cumin

1/2 tsp cayenne, or less, to taste

2 large eggs

2 Tbls milk

8 tsp Essence, recipe follows

1 C panko crumbs, or fine dry breadcrumbs

1/2 C all-purpose flour

Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.

In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.

In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeño half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.

Remove from the oven and serve immediately with cold beer.

Essence (Emeril’s Creole Seasoning):

2 1/2 Tbls paprika

2 Tbls salt

2 Tbls garlic powder

1 Tbls black pepper

1 Tbls onion powder

1 Tbls cayenne pepper

1 Tbls dried leaf oregano

1 Tbls dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

(From TFN: Emeril Lagasse)

Salsa Verde

1 lb tomatillos, husked

1/2 C finely chopped onion

1 tsp minced garlic

1 serrano chile peppers, minced

2 Tbls chopped cilantro

1 Tbls chopped fresh oregano

1/2 tsp ground cumin

1 1/2 tsp salt, or to taste

2 C water

Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes. Using a blender, carefully puree the tomatillos and water in batches until smooth.(From

Amish Apple Grunt

1/2 c. sugar

2 T. butter

1 egg

1 cup flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 c. sour milk or buttermilk **

1/2 tsp. vanilla

2 c. apples, peeled and sliced

Cream sugar and butter together.  Add egg and mix.  Add flour, salt, baking powder, milk and vanilla.  Mix all together.  Add apple slices and pour batter into a greased 8 x 8 pan.


6 T. brown sugar

1 1/2 T. flour

1/2 tsp. cinnamon

1 1/2 T. butter

Combine all ingredients, mixing until it forms coarse crumbs.  Sprinkle over apple batter.  Bake at 375-degrees for 35 to 40 minutes. (From Diane Lapacek)

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