A Super Simple Dip for Super Bowl Sunday - Jalapeno Popper Dip

From the kitchen of One Perfect Bite...This dip really does taste like jalapeno poppers. I've seen the recipe for it for years, but today, for whatever reason, the spirit moved me and I decided to give it a test run. If you like a dip with some bite, I suspect you'll enjoy this, both for its flavor and its ease of preparation. It is effortless to make and my only complaint regarding the recipe is that it makes too darn much for a party of two. The Silver Fox and I are not great snackers, but we tried the dip on some crackers and then thinned it with some milk and used the remainder of it to make an other worldly mac n' cheese. Feel free to use cheddar or a blended Mexican cheese when you make this. Interestingly, the dip can be served hot or cold. If, however, you decide to serve it cold, cut back a bit on the crumb topping. The topping is lovely for the warm version of the dip because it adds some color to an otherwise pale dish, but its a bit much for the cold version. If you are looking for simple something something to serve while watching the Super Bowl and you enjoy heat, why not give this easy recipe a try. Here is how the dip is made.

Skillet Campfire Bread

From the kitchen of One Perfect Bite...My family calls this kitchen sink bread, so named because everything but the kitchen sink goes into its creation. It is a gussied up version of cornbread made with ingredients that make it a perfect accompaniment for barbecue or Southwestern-style meals. The bread is very easy to make and the recipe is so straight forward that it requires no special instructions from me. If you like your cornbread with heat, I do hope you'll give this recipe a try. It was developed by America's Test Kitchen and Ireally think you'll enjoy it. Here is the recipe.

Skillet Campfire Bread...from the kitchen of One Perfect Bite courtesy of America's Test kitchen

Ingredients:
1-1/2 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup Monterey Jack cheese, shredded
1/4 cup jarred jalapenos, drained and chopped
2 scallios, sliced thin
1 cup buttermilk
2 large eggs
10 tablespoons unsalted butter

Directions:
1) Adjust rack to center of oven and preheat to 450 degrees F.
2) Combine flour, cornmeal, baking powder, baking soda and salt in a large bowl. Stir in cheese, jalapenos and scallions and toss with fingers until coated with flour.
3) In a separate bowl, combine buttermilk and eggs and whisk until smooth.
4) Melt butter in a 10-inch cast iron skillet set over medium heat. Pour all but 1 tablespoon of butter into buttermilk mixture and whisk to incorporate. Gently fold buttermilk mixture into flour mixture until combined. Mixture will be thick.
5) Scrape batter into hot skillet and smooth top. Bake until golden brown and toothpick inserted in center comes out clean, about 15 to 20 minutes. Let bread cool slightly in pan before removing. Best served warm. Yield: 8 to 10 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Applesauce Cake

Two Years Ago Today: Cornmeal Burger Buns

Three Years  Ago Today: Plum Cake with Streusel Topping

Four Years Ago Today: Margarita Shrimp Salad

New Orleans Red Beans and Rice with Piper's Pickled Peppers

From the kitchen of One Perfect Bite...Back in the day, dinner on Monday night was a slightly altered version of the meal that had been served for Sunday supper. In my corner of the world, that was always a hash made with beef and potatoes that was topped with an egg, whose yolk when broken, would flood the hash like gravy. It was a fairly typical Monday meal on the East Coast and in the Middle West and I came to hate it with a passion. My lovely and adventurous mother had many talents, but cooking was not one of them. Boiling was her favorite cooking technique and she did a lot of it.  Our Sunday supper was always a boiled beef that didn't have much flavor first time around, much less the second. My aversion was such that boiled beef and hash have never graced my table, and given my advanced age, I suspect they never will. I have no problems with leftovers in general and I'm fascinated by how they are handled in other regions and different parts of the world. I came across the recipe I'm featuring tonight in the January issue of Food and Wine magazine. It caught my eye because the dish is usually made with leftovers. In New Orleans, red beans and rice are traditionally served on Mondays to use up ham left from Sunday's meal. This recipe was revised to use bacon so this lovely dish can be made any night of the week. The use of jalapeno and Peppadew peppers adds heat and flavor to the beans and I heartily recommend this version of red beans to you. I am able to buy Peppadew peppers at local salad bars, but if you are not so fortunate, Italian cherry peppers can be substituted.. They will provide the heat but not the sweetness of the Peppadew which is uniquely flavored. This is a simple meal that is made with inexpensive ingredients and it really is delicious. New Orleans is not a bad place to be at dinner time on Monday night. I hope that those of you who enjoy beans will give this recipe a try. You will not regret it. Here is how this version of red rice and beans comes together. 

New Orleans Red Beans and Rice with Piper's Pickled Peppers...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
4 ounces thick-cut bacon, cut into 1/4-inch dice
1 medium onion, finely chopped
1 inner celery rib, finely chopped
2 garlic cloves, minced
1 pickled jalapeño, finely chopped
1/4 cup chopped Peppadew peppers, plus more for garnish
2 (15-ounce) cans red kidney beans
1 cup low-sodium chicken broth
Salt
Freshly ground pepper
Steamed white rice, for serving

Directions:
1) Cook bacon in a large saucepan set over moderately high heat, stirring, until golden and crisp, about 5 minutes.
2) Add onion, celery, garlic, pickled jalapeño and 1/4 cup of Peppadews and cook, stirring, until softened, 5 to 6 minutes.
3) Add beans with their liquid and chicken broth and bring to a boil. Simmer over moderate heat until liquid is slightly reduced, 8 minutes. Season beans with salt and pepper. Ladle beans into bowls and top with a mound of rice. Garnish with more Peppadews and serve right away. Yield: 4 servings.








One Year Ago Today: Country Derry Gilroy Porter Cake












Two Years Ago Today: Albondigas - Pork Meatballs in Chipotle Sauce















Three Years Ago Today: Key West Lime Bars














Four Years Ago Today: Tortilla  Espanola

Three Blind Mice AKA Baked Jalapeno Poppers

From the kitchen of One Perfect Bite...Strange things happen when food bloggers are housebound for long stretches of time. The food they feature can get fringy and the names used to describe it can become downright silly. That would never happen here, of course. We strive to give the food we make, names that perfectly describe the dish that is featured. Now I know that the name of today's recipe seems strange, but if you take a good look at the accompanying photo I think you'll agree the title perfectly fits the subject. I'm featuring the mice today, because I wanted to make finger food for Sunday's game. I thought poppers would be a perfect addition to a spread that was starting to look a bit like old Mexico. Years ago, I'd deep fry poppers and everyone loved them. The trick here was to come with a version that could be baked but still retain the delicious crunch that everyone loved. With all due modesty, I have to say I was successful, but I was really disappointed with the anemic appearance of my poppers. The next time I make these I'm going to season and toast the bread crumbs before using them to coat the peppers. I will also remind myself that smart people wear gloves when they work with large numbers of hot peppers. The ingredients, particularly the seasonings, I used are meant to be suggestions. I hope those of you who are tempted to try this recipe will make it your own with herbs and spices that are to your liking. These are very easy to make and they can be prepared days before you actually plan to use them. Here's the base recipe.

Baked Jalapeno Poppers...from the kitchen of One Perfect Bite inspired by the Savage Feast

Ingredients:
15-20 green jalapeno peppers
8 ounces or Neufchâtel cheese, softened
2 cups shredded cheddar or Monterey Jack cheese, room temperature
2 teaspoons dried oregano
1/4 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
1/2 cup onion, finely minced
2 cloves garlic, minced
2 teaspoons of cumin
2 eggs
1/4 cup milk
1 cup flour
2 - 3 cups of breadcrumbs (fresh if possible)

Instructions:
1) Remove and discard upper third of peppers leaving stem intact. Remove ribs and seeds. Set aside.
2) Mix minced onions, garlic, fresh herbs, dried spices and both cheeses in a large bowl.
3) Fill each pepper with cheese mixture, mounding with a spoon.
4) Beat eggs and milk together. Set up a breading station with flour on left, egg mixture in center and bread crumbs to right. Lightly coat peppers with flour, dip in egg mixture and then coat liberally with crumbs. Place on paper-lined tray.
5) Bake for 30 minutes at 375 degrees F until golden brown and bubbly. You can also bake them for about 20 minutes then freeze them. Frozen poppers can be reheated at 400 degrees F for 20 to 25 minutes,or until they are golden brown. Yield: 15 to 20 poppers.








One Year Ago Today: Chocolate Peanut Clusters
















Two Years Ago Today: Creamed Shanghai Bok Choy

Spiced Corn on the Cob

From the kitchen of One Perfect Bite...We've had a lot of sweet corn this summer, and while it came from neighboring states, it was not truly local. Our corn was planted late due to weather conditions, and it simply wasn't ready for harvest until now. A middling supply of local corn is finally available in our markets, so the upside of the downside is we'll be able to enjoy fresh sweetcorn through October. My problem is finding new ways to fix it. My grandchildren adore corn on the cob, and because I'm boss and quite formidable, they got to have it any time they wished while they were visiting. Now the Silver Fox enjoys corn as much as the next man, but when he saw ears of it on the kitchen counter he asked me to prepare it a different way. I didn't have enough corn to make a casserole or special dish, so I decided to make a spicy version of the plain boiled corn we had had so much of. There are myriad recipes for spiced corn on the web and I grabbed bits and pieces from several of them to make the corn below. It turned out well and I thought you might enjoy it. It goes especially well with Mexican or Southwestern dishes. Here's the recipe.

Spiced Corn on the Cob...from the kitchen of One Perfect Bite

Ingredients:
4 large ears sweet corn
2 tablespoon olive oil
2 tablespoon butter
2 jalapeno pepper, seeded and minced
1/2 teaspoon toasted cumin seeds
1/4 teaspoon ground cumin
1/2 teaspoon pepper

Directions:
1) Fill a large saucepan half full with water; bring to a boil. Add corn; cover and cook for 5-7 minutes or until tender.
2) Meanwhile, in a small saucepan, heat oil and butter over low heat until butter is melted. Stir in the jalapeno, cumin and pepper. Drain corn; brush with butter mixture. Serve immediately. Yield: 4 servings.









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You might also enjoy these recipes:
Creamed Corn - Katy She Cooks
Summery Sweet Corn- Stainless Steel Thumb
Quick Corn Saute - Sweet Life
Grilled Corn on the Cob - My Catholic Kitchen
Lemon Pepper Corn on the Cob - Beloved Green

Mango Salsa

From the kitchen of One Perfect Bite...Before getting to today's recipe, I wanted to let you know about an article in Gourmet Live that lists the 50 most important women in food. The list is fairly comprehensive and contains some entries and omissions that might surprise you. At the very least, it will give you something to talk about with other foodies and friends. Over the course of the next year, I'm going to try to make one dish created by each of the women on the list. If you'd like to join in the fun, email me and we can formalize a schedule. Otherwise, I'll aim to publish one recipe each Friday starting the second week in June. I hope to hear from you.

The hail was a bit much, but other than that we've had a great day. The fajitas and tacos were both well-received and everyone loved the mango salsa I'm featuring here tonight. This simple condiment is a feature of Mexican, Asian and Indian cuisine. This version has a decidedly Mexican bent and, like yesterday's pico de gallo, a recipe is needed only to list the ingredients required to make it. Once they are assembled the dish becomes a chop, combine and chill affair that can be tailored to your liking. I do hope you will give it a try. Here's the recipe.

Mango Salsa...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 cups diced mango
3 tablespoons finely chopped jalapeno pepper
3 tablespoons finely chopped red onion
2 tablespoons fresh chopped cilantro
1 tablespoon lime juice

Directions:
Combine all ingredients in a storage container. Cover and chill for up to 3 days. Yield 2 cups.








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You might also enjoy these recipes:
Mango Cream Pie - Cookie Madness
Mango Paletas - Sweet Life
Mango Chile Ice for Dessert - A Spoonful of Thyme
Coconut Mango Granola - Kitchen Runway
Mango Lassi - Niya's World
Mango Lava Cake - Home Cooking and Baking
Green Mango Relish with Whole Spices - Love Food Eat
Mango Pound Cake - Home Cooking and Baking
Black Bean Mango Salad - Mommy's Kitchen
Mango Margarita - Home Cooking Rocks