“Would you?” I began.
“You see,” I tried.
“No,” she cut me off.
“CAN I JUST FINISH A SENTENCE, PLEASE!”
“Of course,” said Miss Demur.
“It’s my birthday and I want this dish.”
“Your birthday,” her voice was raised, “is in March. This is July.”
“Well, Suzen, that means that I was conceived in July and you know that life begins …”
She walked out of the room. The last thing I think she said was something about “you are on your own.”
Tonight, I am on my own. Suzen is in the city. I am upstate. I made these stuffed jalapenos, and I loved them. I grilled them inside and I must say the smell seems to have pervaded through the house but she won’t be here for a couple of days so …
This recipe, as written, says it works for 14 peppers. My 7 peppers were large and I used all the filling. You’ll need to adjust depending on the number and size of the jalapenos you select. You do want to seed your jalapenos. There is plenty of heat in just the chili “meat.’
I need to stop typing now. My eyes keep tearing up and I have to open all the windows.
Yield: 7-14 jalapenos
- 2 slices center-cut bacon
- 1 cup cream cheese
- ¼ cup cheddar cheese [or you can use blue!]
- ¼ cup minced green onions
- Juice of one lime
- Dash of salt
- 1 small garlic clove, minced
- 7+ jalapeno peppers, halved lengthwise and seeded
- Cooking spray
- 2 tablespoons chopped fresh cilantro, optional
- 2 tablespoons chopped seeded tomato, optional
Preheat your grill to medium-high.
Cook the bacon in a skillet over medium heat until crisp. Removed the bacon from pan, and drain on paper towels. Crumble the bacon.
Combine the bacon, cheeses, onion, lime juice, salt and garlic in a bowl, stirring to combine.
Divide the cheese evenly and fill the pepper halves.
Place the peppers, cheese side up, on the grill rack or grill grate coated with cooking spray.
Cover and grill the peppers 8 minutes or until the bottoms of the peppers are charred and the cheese mixture is lightly browned.
Place the peppers on a serving platter. Optionally, sprinkle with cilantro and tomato.
Source: adapted from Cooking Light Magazine
There is an expression I dread to hear: “I’m over edge.” When Suzen says that, there is the threat of a tornado, flooding, or quake. Probably simultaneously.
After a recent stressful event here, she looked at me and said, “I need a drink.”
“Mojito?” I suggested her favorite.
“No.” She said.
“No.” She said it louder.
Her next sentence was going to be that dreaded, “I’m over the edge.”
“You want something different,” I said, cutting her off.
She nodded yes.
“Go to the front room,” I suggested, hoping to get her out of the kitchen. I opened the refrigerator, found some goodies, and created this super smoothie margarita chock full of fruit flavors.
I gave her a glassful. “Yum,” she said.
You can make this with just the blackberries and have a good drink, but the banana here adds a flavor layer that is obvious and delicious. It makes the drink a bit more viscous. You’ll want to balance the berry/banana flavor here, and you may need a bit more sugar syrup depending on the ripeness of your fruit.
Blackberry Banana Margarita
Yield: 1 full blender, probably 6 drinks
- ½ cup white tequila
- ½ cup orange liquor
- ½ cup lime juice
- ½ cup simple sugar syrup
- 1 pint of blackberries
- 1 large, ripe banana
Put everything in the blender and process until the berries and banana are smooth. Then add enough ice to fill the blender to the top. Process until the ice is pulverized and you have a smooth consistency. Serve into chilled glasses, top with a whole blackberry.
Source: Brian O’Rourke