Wednesday, July 22, 2009

Hot Like Jalapeno!

I love jalapeno poppers.. but the frozen kind are breaded and not gluten free. So I made grilled ones last night for dinner. I used Williams Sonoma's recipe

Cheddar and Corn Stuffed Jalapenos

18 large jalapeño peppers
1 1/4 cups finely grated sharp cheddar cheese
3/4 cup chopped corn kernels
2 Tbs. minced green onion, white and green portions
Kosher salt and freshly ground pepper, to taste

Cut 1/4 inch off the top of each jalapeño pepper; reserve the tops. Using a thin knife or small melon baller, hollow out the centers of the peppers, removing the seeds and ribs; do not cut through the flesh. Prepare a grill for indirect grilling over medium-high heat. In a bowl, stir together the cheese, corn and green onion, and season with salt and pepper. Stuff the center of each pepper with 1 to 2 Tbs. of the cheese mixture, filling to within 1/8 inch of the top of the pepper. Place the filled peppers upright in a jalapeño pepper roaster and set the cut tops back on top of the peppers. Place the pepper roaster on the grill over indirect heat and cover the grill. Roast until the peppers are tender and the cheese is melted, about 25 minutes. Transfer the jalapeño poppers to a platter and serve immediately. Makes 18 jalapeño poppers.

I didn't have the handy dandy roasting rack so just laid mine on their sides (and I used a George Foreman Lean Mean Grilling Machine, because-well I live in an apartment and grills are against the rules).

Tuesday, July 14, 2009

Sour Cherry Icecream

I love cherries! When I was little I used to pretend to be a cherry leader and sing ""cherry! cherry! waa waa waa!" (yep I was the chearleader for cherries... I must have been inspired by strawberry shortcake) Since it's summer the cherries are ripe and delicious and in effort to savor every single one I made cherry ice cream! (I didn't want the small amount left in the bowl to go bad) mmmmm! Homemade ice cream is the BEST and it so easy to make.

I used this recipe from 101cookbooks...

Batch Family Mountain Cherry Choconut Ice Cream
1 1/2 cups sliced Bing, Lapin or Sweetheart cherries
1 pint whipping cream
1 pint half and half
2 egg yolks (hs note: to eliminate risk of food poisoning from raw eggs, use pasteurized eggs product for this recipe)
1/2 cup white sugar
1/2 teaspoon vanilla
1/2 cup chopped raw almonds
1/2 cup shaved dark chocolate (or to taste)

Whisk whipping cream, half and half, egg yolks, sugar and vanilla in a mixing bowl until sugar is dissolved. Add cherries and stir. Chill mixture for 30 minutes in freezer. Pour into ice cream maker canister. Run machine until mixture reaches milkshake consistency. Add almonds and chocolate and mix until they're incorporated. Continue running machine until ice cream reaches desired consistency.

I left out the almonds and chocolate.. only because I was lazy and didn't feel like chopping the chocolate and almonds. This recipe is great.. and the cherries are nice and tangy next to the sweet ice cream!
photo from food and paper