I have made many a Mac n Cheese (Gruyere Broccoli, Almost Fire Version, Jalapeno Bacon) and it is probably the cornerstone of my culinary career. For Easter, it was requested that I make mac n cheese and I wanted to use the basic foundation and switch it up a bit so I added jalapeno which is an old and common friend, and introduced a new ingredient in pancetta.
Tag Archives: jalapeno
Garlic Parmesan Wings are one of our most popular posts. Go figure. I tried to take that concept and apply it to the idea of a Buffalo Chicken Dip with roasted garlic and jalapenos, and a wing sauce base. Debuting at the Superbow – uh I mean big game this easy and deeply tasteful dip was a great success.
I had a pork loin and some rosemary which is a combo that I fancy and also wanted to grill it while the weather was still so mild. We also had some French breakfast radishes which I had never seen before to my knowing. I kept the pork on the upper shelf of the grill and it seared and charred well while not cooking to quickly and drying out. The radishes were sauteed and cheesed. Sticking with the fall theme, I cooked down an apple cider sauce that was used like a dipping au jus.
I had a hankering for Chinese street style chicken on a stick and decided to expand and make my own glaze. I have used Soy Vay brand teriyaki sauce before but wanted to make my own and make it spicier and alcoholier. These are boneless skinless chicken thighs with my improvised recipe of a bourbon teriyaki glaze.
If you know me or have been following, mac n cheese is one of my favorite dishes, one of the first things that I mastered, and comes up fairly often (Gruyere and Broccoli version, Fire version). I have experimented with some different combinations and this was another, bacon and fresh jalapenos. I also used Dreamfields low carb pasta (coupon and info here). Check another addition to the growing mac n cheese library!
Many different elements came together both in and on the burgers. There was garlic sauteed spinach, fresh feta, and jalapenos in the burgers and a roasted red pepper mayo spread on the fresh baked buns. We did not make the buns, but got them in the Strip District where we get most of our cooking supplies. These were made the same night as Roasted Red Pepper Bisque and I kept a bit of the peppers aside for the mayo spread.
This super easy sausage dip was made on superbowl Sunday. It’s taken a while to get around to posting it, still recovering. This was a recipe from a colleague that had a well established reputation as being “addictive”. It follows through with the promised ease and the hit of the party status.
Slow cooker meals are great, set them up, stir a few times, and do what you need to until you are ready. The comma in the title is important because this is turkey and bacon chili, not to be confused with turkey bacon. I am always trying to improvise my chili recipes and combined a few favorites into one with this easy slow cooker winter dish.
Spicy Thai basil beef is always one of our favorite dishes to get when we go out for Thai food and this was the first time that I have tried to make it. It turned out to be pretty easy and was really good, and since it was made at home, the portion was much bigger and cheaper than you would ever get out at a restaurant.
These are the veggies that were used and that is Thai basil. I sauteed them in their own pan to begin with in sesame oil. I started these up, minus the basil and had them going while I got started on the beef.
For the beef, I used flank steak which is not the usual type of cut that you would use for a dish like this. Usually, a cheaper cut like top round would be used, but the flank was amazing! We were so glad that I used flank because it was so much more flavorful and more importantly, it was so much more tender. Sometimes the beef can be the weak spot in this dish, but with the flank it was the highlight.
I got another pan with sesame oil heated up and lightly coated the beef in cornstarch and pan fried it for a few minutes. This was the first time that I had ever used cornstarch and the consistency of the cornstarch itself freaked me out a little bit! It was like finely powdered styrofoam the way it would grind against whatever it touched.
It was close to done at this point. Fish sauce and beef broth were added and allowed to simmer and thicken for a few minutes. It was served over brown rice that was cooked in a half and half mixture of water and beef broth.