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September 06, 2005

Appetizers: Easy Salsa, Easy Dill Pickles, Bacon Wrapped Jalapeno Poppers, Super 'Shrooms, Deep Fried Pork Spareribs

Easy Salsa

2 cloves garlic
1-2 jalapeno peppers (or other hot peppers like serano)
juice of 1/2 of a lime (or all the juice from a whole lime if lime is small)
2 tsp dried oregano (or large pinch of fresh)
2 tsp cumin
2 tsp black pepper
1 large can diced tomatoes (28 oz.)
1/2 bunch of cilantro ( I don't care much for this so I use parsley instead)
2 tsp salt.
more salt to taste
1/2 cup finely diced red onion
1/2 cup green onions, chopped

Pulse garlic, jalapenos, lime juice oregano, cumin and pepper in a food processor into a paste. ( I like bigger chunks of pepper so I ad them last and just pulse to the right size)
Add tomatoes, cilantro and salt.
Taste and add more salt to taste. Pour into container.
Add red onion and green onions.
Serve.

Easy Dill Pickles
(George and Dureen's recipe) ( These are from our very good friends of 18 years ago...we have lost contact with them but would like to see them again...if you recognize the name and the recipe as yours...please contact us so we can see you again)

These are so easy to make you won't believe it. They are crispy and have a little (or a lot depending on the size of pepper used) bite to them from the whole dried red chili pepper...we usually make them twice in the same season as they are ready in three weeks .... when we open the first jar, it's gone, so we make the second batch then so we have more ready in three weeks again.

Clean and sterilize quart size jars.

Into each jar put:

1/2 tsp pickling spice
1 dried chili pepper (or any amount that you like, I make some hot and some not, one is a good start, use half if you don't like much spice)
1 tbsp. pickling salt
3/4 tbsp. vinegar (approx.)
one dillweed flower top
four or five sprigs of dill weed's wispy "leaves"

Stuff jars with clean unblemished pickling-sized cucumbers.

Fill jars the rest of the way up to 1/2 an inch of top with cold water.

Seal with sterilized, warm lids. (The heat from the boiling water softens the rubber on the lid to make a good seal)

Shake to dissolve salt and place upside down on newspaper overnight to check leaks and seals.

Store in a cool place for about 3 weeks. Open and enjoy. These do not keep indefinitely but will stay firm for about 6 months.
We have kept them longer and they still taste ok but start to get a bit soft.

Bacon Wrapped Jalapeno Poppers (Baked)

8 oz cream cheese, softened
4 oz. sharp cheddar cheese, shredded
4 oz. Monterey jack cheese, shredded
1/4 tsp salt
1/2 to 1 tsp chili powder
1/4 tsp garlic powder
1/2 tsp cumin (optional)
1 lb fresh jalapenos, seeded, halved lengthwise (use rubber or latex gloves)(about 25 medium)
25 bacon slices cut in half lengthwise (approx.) Or 8 or 9 slices cut in thirds

In a mixing bowl, combine cheeses and seasonings; mix well. (To make hotter, add some of the seeds removed from peppers.) Spoon 2 tablespoons, approx., into each Jalapeno pepper half. Wrap each half in bacon or lay 1/3 of a slice of bacon over each pepper. (May lightly sprinkle stuffed peppers with cayenne pepper if more heat is desired.)

Bake, uncovered, on a wire rack over a baking pan at 350ºF (or non-stick foil) for 15 minutes, until bacon is crisp and cheese is melted. To make bacon crisper, brown under broiler for a few minutes.

SUPER'SHROOMS

24 large white mushrooms (you can pre-cook these (by boiling them in a little white wine) to make them less watery when stuffed, I usually do this step if I have the extra time)
1/2 to 3/4 pound fresh cooked crab meat, flaked or chopped, or 1 can, drained and rinsed
4 oz. cream cheese softened
1 tsp mayonnaise
minced onion to taste
Tabasco to taste
finely chopped celery or minced garlic
1/2 cup Parmesan cheese
salt to taste
Preheat the oven to 350ºF. Remove stems from the mushrooms. Wipe the caps clean. Arrange the caps, upside down, in single layer in a baking dish, preferably glass.

Rinse and finely chop the stems. In a mixing bowl, combine chopped stems with crab, onions, cream cheese, mayonnaise, and Tabasco. Add a little celery or garlic if desired. Salt to taste. Fill each mushroom cap with some of the mixture.

Add enough water to cover the bottom of the baking dish. Sprinkle each cap with Parmesan cheese. Bake for 15 to 20 minutes, or until they are hot through and the cheese has browned.

Makes 24 stuffed mushrooms.



Deep Fried Pork Spareribs

ribs, I use pork side ribs
flour
egg ( I use 2 because the egg keeps them from drying out if you have enough left to reheat later)
soya sauce
seasonings (garlic powder, curry powder, onion powder,
cayenne pepper,
Montreal steak spice, or whatever your taste is for
when you are in the mood for ribs
Cut your ribs into single rib servings, dredge
the ribs with flour. (You can add any spices
you like; I sometimes just use garlic salt
after they are cooked).
Mix a beaten egg with approx. 2 tbsp. of any kind of soy sauce.
(Dark soy makes them quite brown, where as light soy makes them a golden color)

Coat the ribs with the egg mixture.

Heat oil to 365 degrees and deep fry only enough ribs at one time to fill the bottom of your deep-fryer basket, for 5-7 minutes.

(The longer your oil heats up between batches the less time it takes to cook ribs and the larger breastbone rib pieces take the whole 7 minutes, usually)

( I let it sit for a minute or two before frying the next batch)

Sprinkle ribs lightly with garlic salt and enjoy! ( My favorite combination of spice is garlic salt, black pepper, some curry powder and hot cayenne pepper powder....I put the cooked ribs in a deep bowl and sprinkle the spices over top, then swish them around to coat evenly with the spices)


I hope you try my favorite appetizer and pickle recipes and enjoy them as much as we do

Posted by Willie Crawford at September 6, 2005 10:17 AM

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Posted by: Jzyldy1573 at September 8, 2005 01:04 PM

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