Archive for ‘jalapenos’

September 21, 2011

At the buzzer!

With only days to spare I am going to get this Gazpacho post up while it is still in fact summer! Gazpacho is one of my absolute favorite things about the summer season… there is something about it that is just so refreshing. Cool, fresh and delicious, it is the perfect way to beat the summertime heat.  I also love eating a dish that is completely raw – no cooking required!

I have been meaning to post this since July, prime Gazpacho time, but things got crazy. Don’t despair, there is still time to enjoy this wonderful summertime soup one more time before the highly anticipated transition to heartier soups. I cannot wait for fall soup season!

This is the kind of ‘recipe’ that all you recipe-lovers hate, because it isn’t one. Everytime I make gazpacho I do it a wee bit differently and adjust ingredients to taste. So what you’ll need are the ingredients below and a good food processor to smush it all together! Add, remove and adjust ingredients to your liking! Mine typically includes extra bell peppers, scallions, and some fresh jalapeno.

Ingredients:

lots of ripe tomatoes, cored (seeds and guts removed)
colored bell peppers – chopped
scallions – chopped
red and white onion – chopped
cucumbers – peeled and chopped
fresh jalapeno – diced
garlic – diced
stale bread crumbs – chopped, included to add texture (not necessary)

I blend all of the above in a food processor and then add (to taste):

olive oil
hot sauce
parsley
cilantro
tomato juice
fresh lime juice
salt and pepper – very important with gazpacho!

Also important, let the gazpacho sit at least 12 hours, if not a full 24 hours. The flavors really need to blend together in order to come out perfect!

June 6, 2011

Cheddar Jalapeno Buttermilk Biscuits

Three things I love: bread, jalapenos, and cheese! These biscuits are on the heavier side so they are wonderful combined with a light, healthy dinner, as a snack on their own, or even for breakfast (think hearty breakfast sandwich!)

I like this recipe because it is all natural, as biscuits should be. They were warm, a little spicy, cheesy, flaky – an ideal side dish at dinner. Those refrigerated croissants/rolls/biscuits in a can are easy to make and good enough, but we all know that there is something not quite right about bread that has ingredients I can’t pronounce.

Cheddar Jalapeno Buttermilk Biscuits:

  • 2 cups all-purpose flour, plus more as needed
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
  • 1/2 cup cold buttermilk, shaken
  • 1 cold extra-large egg
  • 1.5 – 2 cups grated extra-sharp cheddar
  • 1 egg, beaten with 1 tablespoon water
  • 2 medium-sized fresh jalapeno peppers

1) Add flour, baking powder and salt to electric mixer and mix until combined.
2) With the mixer on low add butter slowly by tablespoon, until the butter is reduced to small marble-sized pieces.
3) Combine buttermilk and egg, whisk together and add to mixer until dough is moistened.
4) Add shredded grated cheese (it is always better to grate your own, more flavor and texture) and mix very briefly, so dough is roughly combined.
5) Put dough on a well-floured cutting board and knead for about a minute.
6) Slice two fresh jalapeno peppers, remove seeds, and chop into small pieces. Fold into dough until distributed. Feel free to add extra jalapenos for more spice!
7) Roll dough out with rolling pin, cut into desired biscuit size and brush with egg/water wash (not necessary, but gives them a nice shine). Sprinkle some pepper and salt across top of biscuits.
8) Bake in pre-heated oven at 425 degrees for about 20-25 minutes until top is lightly browned.