Aye Spicy!

Last week my friend Kev. posted a picture of Jalapeno Poppers he brought to a party and I was slightly jealous. I wanted some and he wasn’t sharing any.
Time to make my own then.

The recipe is decidedly simple as all out but it packs a nice punch of flavor.
Added bonus, I ended up with 8 medium poppers at a grand total of 240 calories.
Excellent little snack if you keep to eating only 2 or 3.

poppers

You will need for 2 servings:

4 jalapenos
4 tbs of cream cheese ( I used Boursin)
1 package of Prosciutto or 8 slices of thin bacon (ask the butcher to slice for you)

Cut jalapenos in half, scoop out seeds.
Fill evenly with cream cheese
Wrap with bacon and put on a cookie sheet.

WASH YOUR HANDS REAL WELL!(trust me)

Preheat oven to 300 degrees and allow poppers to cook a little for 10 minutes.
Set broiler on low and place poppers on the middle rack.
Broil for about 10 minutes making sure bacon doesn’t burn.
For an additional 3-5 minutes broil on high.
Let cool a little and enjoy!

You can easily double this recipe by doubling the ingredients.
I think you’ll want to because mine were gone as soon as TallOne found out I made them.

Another favorite becomes home-made.

One of the things we love is Carne Asada.
I buy it from a local Mexican market but it’s becoming a bit pricey so I decided to look into making my own.
We like it as left-overs so I always make way more.
This recipe serves 8, it keeps well in the fridge for at least 3 days or until The Boy eats it all.
Really thin slicked steak is the key, it takes on the flavor so well.
If you are making this recipe outside the US ask your butcher for thin sliced beef, in France it’s called “Bavette”, in the Netherlands it’s “runder-rib lap”
It’s from the cows belly-side.

1-1/2 pounds flank steak
2 tablespoons and 2 teaspoons white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
1 limes, juiced
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon paprika

Mix all ingredients in a bowl.
In order to get the marinade on all the pieces of meat I just dip them in the marinade so they coat evenly.
Layer beef in an oven proof dish so they can sit in the marinade, cover with remaining marinade.
Cover with plastic wrap and marinade 24-8 hours.

Either BBQ over medium heat or pan sear for 2 minutes on each side.
Serve with beans, guacamole and sour cream.

Enjoy.

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Smokey, with a kick.

I have to admit, I love spicy food.
The Boy and Himself don’t always agree with me.

Since finding smoked Paprika and Chiplote powder a whole new spin on spicy has become available.
The sweet of the Paprika coupled with the kick of Chiplote powder is a good compliment to “denser” meat such as pork tenderloin or a good sized chicken breast.
Marinating for longer than an hour will intensify this, so be careful.

I found the meat took on the spices real well, resulting in a slight red/pink crust.
I paired it with a bit of Chiplote mayo and am loving it.

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Reddened Pork Tenderloin.

1 pork tenderloin
1-2 tbs smoked paprika
1 tsp chiplote powder
(if you do not have chiplote readily available use 1/2 tsp cayenne powder
salt to season
Mix all spices together and cover tenderloin with them by rubbing mixture into meat.
Allow mixture to marinate for 30-60 minutes.

Preheat the oven to 325
In a sauté pan brown pork tenderloin on both sides for about 5 minutes on each side.
Transfer to ovenproof dish and bake tenderloin in oven for 40 minutes.

Pork might be pink, best way to test is by pushing on it with a finger. If it is too “bouncy” it’s still pink, if you push down and it’s somewhat firm you have a cooked tenderloin.

Let rest for 5 minutes and cut into slices. I like to cut mine a bit above thin.

For the Chiplote Mayo
3 tbs Mayonaise
1 tbs yogurt
1 tsp smoked paprika
pinch of chiplote powder or cayenne

Mix well, taste and add another pinch of Chiplote or Cayenne.
If you taste a piece of your tenderloin together with the sauce you’ll know when to stop making it spicier.

Enjoy!

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