Jalapeno

  A few things to do with the bag of jalapenos I bought from the Korean grocery store. . .

 - - -

Jalapeño-Roasted Potatoes

Contributed by Grace Parisi

 

© Tina Rupp

 
1 1/2 pounds fingerling potatoes, halved lengthwise
1/4 cup extra-virgin olive oil
3 large jalapeños, sliced into 1/4-inch rings and seeded
Salt and freshly ground pepper

Preheat the oven to 450°. Place a rimmed nonstick baking sheet in the oven to preheat. In a bowl, toss the potatoes with the oil and jalapeños and season with salt and pepper. Transfer the potatoes to the baking sheet, turning them cut side down. Roast on the upper rack for about 35 minutes, until the potatoes are tender and golden, and serve. 

 

Jalapeño-Mint Jelly

Contributed by Eugenia Bone

 

 

© Tara Sgroi 

 

Since the jelly must be strained into the jars before processing, set a sieve over a quart-size or larger glass measuring cup before you begin cooking.  

3 1/2 cups sugar
1 cup small mint sprigs
1 cup water
1/2 cup apple cider vinegar
2 jalapeños, seeded and minced
One 3-ounce pouch liquid pectin
1 drop green food coloring

1. In a large saucepan, combine the sugar and mint. Using a wooden spoon, crush the mint into the sugar to release its fragrance. Add the water and vinegar and bring to a boil over high heat, stirring occasionally. Boil until the sugar melts, about 2 minutes. Add the jalapeños and boil hard for 2 minutes. Add the liquid pectin and food coloring and boil for 30 seconds.
2. Strain the jalapeño-mint jelly through a fine sieve into a large glass measuring cup. Carefully pour the jelly into 4 hot sterilized 1/2-pint jars without creating many bubbles; stop 1/4 inch from the top. If necessary, use a small knife to pop any bubbles. Wipe the glass rims and close the jars. Set them in a water bath and bring to a boil. Process for 10 minutes.

Serve With Grilled lamb chops. 

 

Spicy Corn and Jalapeño Bars

Contributed by Carrie Dove

• ACTIVE: 40 MIN
• TOTAL TIME: 2 HRS
• SERVINGS: makes 16 bars

• MAKE-AHEAD
• VEGETARIAN

These slightly spicy and very hardy bars are a great homemade alternative to packaged, tasteless energy bars. The crust is made with cornmeal, cream cheese, cayenne and chiles; the filling has sweet corn, fiery jalapeños and goat cheese.

 

 

Pastry

1 cup all-purpose flour
1/4 cup cornmeal
1 1/2 tablespoons sugar
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon cayenne
1/8 teaspoon freshly ground pepper
4 ounces cream cheese
4 tablespoons cold unsalted butter, cut into pieces

Filling

2 tablespoons unsalted butter
2 ears of corn, kernels cut off the cobs (2 cups)
2 jalapeños seeded and minced
1 tablespoon honey
1/2 pound fresh goat cheese (1 cup), softened
2 tablespoons snipped chives
Salt and freshly ground pepper
1 egg mixed with 1 tablespoon water

1. In a food processor, combine the flour, cornmeal, sugar, chili powder, salt, paprika, cayenne and pepper. Add the cream cheese and butter and pulse until a dough forms. Transfer the dough to a sheet of plastic wrap and press it into a disk. Wrap and refrigerate until chilled, about 30 minutes.
2. In a medium skillet, melt the butter. Add the corn kernels and cook over moderate heat until crisp-tender, about 3 minutes. Add the jalapeños and cook for 2 minutes longer. Stir in the honey and transfer to a bowl. Add the goat cheese and stir until melted. Stir in the chives, season with salt and pepper and let cool to room temperature.
3. Preheat the oven to 350°. Line a baking sheet with parchment paper. On a well-floured surface, roll out the pastry to a 12-by-15-inch rectangle. Roll the pastry around the rolling pin and carefully unroll it onto the baking sheet. Refrigerate for 10 minutes.
4. Spread the filling on half of the pastry, leaving a 1/2-inch border on 3 sides. Brush the border of the pastry all around with the egg wash. Fold the pastry over the filling and press the edges to seal. Refrigerate for 10 minutes, just until firm.
5. Brush the top of the pastry with the egg wash. Bake for about 20 minutes, until the pastry is golden. Transfer the baking sheet to a wire rack and let cool. Slide the parchment paper onto a work surface and cut the pastry into 16 bars.

Make Ahead The bars can be refrigerated for up to 2 days.