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jalapeno

Cheesy Potato Pancakes with Jalapeno Sour Cream

I like to throw parties, invite people over and make them feel at home. I like to make more than enough food, and for everyone to leave very full and with a take away bag of goodies. But the last time I had a little gathering at Casa De Dodd, I had overlooked my Gluten Free friends. I had remembered the vegetarians, and the vegans, the people who don’t drink beer, but for the ones who are allergic to gluten there wasn’t much. I felt terrible.

Gluten Free isn’t a fad diet. It isn’t Paleo or Raw or Weight Watchers. It isn’t a choice. It’s a medical condition and a food allergy  that is one of the fasted growing diagnosed food allergies in the United States.

Gluten Free (Celiac’s Disease) people don’t want to give up bread. And regular pizza, or hamburger buns and flour tortillas, they don’t have much of a choice. Eat gluten free or become debilitatingly ill. Have you ever had food poisoning? In away, it’s like that.

And with over 3 million American’s allergic to gluten, chances are your next party may have one. It might even be you, Celiacs is most often diagnosed in adulthood. Because we want everyone who walks into our parties to feel at home, we all need to have a stock pile of appetizers to accommodate. Because unlike other diets, this isn’t a choice.

Because gluten is used as a thickener in tons of processed foods, it can easily hid in obscure places like canned soup, pre-made salad dressing, imitation crab, cheese spread and some brands of soy sauce.

At each party I need to have a few Celiac Friendly dishes that I made from scratch so that I can be sure there isn’t any rogue gluten waiting like a digestive ninja to attach my friends insides. Potatoes are a great place to start. Because who doesn’t love potatoes? It’s like not liking puppies or The Beatles.

So when you come across Gluten Free appetizers and dishes that you love, bookmark for them for gatherings. Because your friends would do it for you.

 

Beer & Bacon Pecan Bars

Ingredients

    For The Crust:
  • 1 stick plus 2 tbs (10 tbs) unsalted butter
  • 2 cups flour
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 2 tbs water
  • For the Filling
  • 1 cup stout
  • 1 stick butter
  • 2 cups chopped pecan
  • 2 cups brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup heavy cream
  • 2 eggs
  • 5 strips of bacon, cooked and chopped

Directions

  1. Preheat oven to 350
  2. In a food processor add the flour, 1/4 cup brown sugar, and salt, pulse to combine. Cut the butter into cubes and add to the food processor. Process until butter is incorporated into the flour mixture. Add the water and process to combine. Add additional water, 1 tsp at a time if there is flour that still hasn't been dampened.
  3. line a 9 x 13 inch baking pan with parchment paper (this will make it easier to remove from the pan) and dump the shortbread into the pan. Press into the bottom of the baking pan in one even layer.
  4. Bake at 350 for 12 minutes of until a light golden brown. Allow to cool before adding the filling or the crust and filling will mesh together.
  5. In a pot over medium high heat, add the stout, cook until reduced by half. Add the butter and stir until melted, remove from heat. Add the sugar, pecans, cream, corn syrup and stir until melted. Once the mixture has cooled to room temperature, add the eggs and stir until combined.
  6. Pour the filling over the crust, sprinkle with cooked bacon and bake at 350 until the filling no longer jiggles when you gently shake the pan, about 25-30 minutes.
https://domesticfits.com/cheesy-potato-pancakes-with-jalapeno-sour-cream/

 

Coconut Cornmeal Shrimp With Jalapeno Peach Jam

 

I’ve had a busy week, and my body has decided to request that I slow down.

On Friday, I was asked to do a cooking segment on CBS news in Los Angeles. I’ve spent the week preparing. My husband helped me run through the segment in the evenings, and for an entire week my drive home consisted of me practicing my talking points, out loud, looking like a crazy person, on an LA freeway. It  all seemed to work, the segment went well:

The Beeroness Cooks on CBS

 As soon as I started my drive home from the studio, I started to crash. The next morning I lay in bed as my incredible husband got up with Tater, and I was able to sleep until the late, late hour of 8:45. In Mom Time, that’s pretty close to sleeping until noon. As I lay in bed, trying to pull myself together and trick myself into thinking I’m not actually sick, I watched this, this and this, and laughed so hard I think it worked. Maybe it’s true what they say about laughter and that whole "Best Medicine" thing.

And on Thursday I leave for the Foster Farms Cook-Off. I’ll be competing against 4 other cooks for $1,000 and a trip to Napa for the Cook Off Finals with a prize of $10,000.

Wish me luck! I’ll be posting on twitter and instagram as the contest goes along.

And now, the recipe. I bought a huge bag of Masa to make corn tortillas with, and if you have never made corn tortillas, you really, really need to . They’re so good, nothing like those cardboard disks they sell at the store, and they take about 5 minutes. The flavor is so good, I’ve been throwing the corn flour into everything, I’m totally in love with it. And the Jalapeno Peach Jam I also used on pork chops. So Good.

Chili Beer Chicken Wings

Ingredients

  • 2 1/2 lbs chicken wings and drumsticks
  • 1/3 cup cornstarch
  • 1/2 cup beer
  • 1/4 cup soy sauce
  • 2 tbs honey
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp red chili flake
  • 1/2 tsp salt
  • 1 tbs rice wine vinegar

Directions

  1. Preheat the oven to 425.
  2. Rinse the chicken wings in cold water and dry well.
  3. Sprinkle chicken on all sides with cornstarch and rub to coat.
  4. In a separate bowl, add the beer, soy, honey, chili powder, garlic powder, red chili flake, salt, and vinegar, stirring well to combine. Add the chicken, toss to coat. Cover bowl with plastic wrap and place in the fridge for ten minutes.
  5. Line a baking sheet with aluminum foil.
  6. Remove the chicken from marinade and arrange wings on the baking sheet and bake at 425 for ten minutes.
  7. While the chicken is baking, add the remaining marinade to a pot over medium high heat, stiring frequently, reduce until thickened and syrupy, about 8-10 minutes.
  8. Once the marinade has reduced, remove the chicken from the oven and brush with the thickened marinade, turn them over, brush with marinade on the other side.
  9. Return to the oven and allow to cook for an additional ten minutes, basting again.
  10. Allow chicken to bake until cooked through, an additional 10-15 minutes.
  11. (Note: the total cooking time for the chicken will be approximately 25-35 minutes, requiring basting every ten minutes)
https://domesticfits.com/coconut-cornmeal-shrimp-with-jalapeno-peach-jam/

 

 

Jalapeno IPA Hummus

 

This recipe has been in my brain for a while.

For weeks it’s been taunting me, begging to be flushed out, poured into my food processor and immortalized in internet print.

And this weekend three failed attempts to make IPA lemon bars that never really gave me the results I was hoping for coupled with this tweet:

gave this hummus it’s shot.

And I’m so glad that the stars didn’t align and the beer cooking God’s didn’t smile upon the IPA lemon bars (which have become my culinary nemesis, mocking me with vague imperfections) because this hummus was exactly what I wanted on a hot day. It didn’t last long.

For this recipe, I used one of my favorite IPA’s, Ballast Point’s Sculpin IPA. A beautiful example of an IPA, even if this one was sans Habaneros.

 

Jalapeno IPA Hummus

Jalapeno IPA Hummus

Ingredients

  • 2 fresh jalapenos, stemmed, seeded and chopped (about 1/4 cup)
  • 3 tbs tahini
  • 1 1/2 cups cooked garbanzo beans, drained
  • 1/3 cup chopped cilantro
  • 1 tbs olive oil
  • 1 lime, juiced (about 1 tbs)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/3 cup IPA Beer (plus additional if needed)

Directions

  1. Add all ingredients to a food processor and process until smooth. Add additional IPA for a thinner dip. Serve with pita or chips.
  2. *Note: most of the heat from Jalapenos are in the seeds. If you want a hotter hummus, you can leave the seeds in. If the finished dip is too mild, add 1/4 tsp chili powder for a spicier dip
https://domesticfits.com/jalapeno-ipa-hummus/

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Roasted Jalapenos with Bacon Jam & Goat Cheese

“In war, there are no unwounded soldiers.” – Jose Narosky

(Photo source unknown)

Thank you for all of the people who had fought, those who have died, the ones who will always nurse wounds and the mothers and fathers who had to stand back and watch it happen.

Thank you for the gift of peaceful days, Sundays with our families and the ignorance that allows us to enjoying without a full realization of the true sacrifice that was made.

To those who have died and those who were left behind, Thank You will never cover it.

Roasted Jalapenos with Bacon Jam & Goat Cheese

12 fresh jalapenos

3 oz cream cheese

1/4 cup Bacon Jam (posted last week on The Beeroness)

3 oz goat cheese

1 tbs butter

1/2 cup Panko

Preheat oven to 400. Cut the jalapenos lengthwise, removing the seeds and the inner membranes.

Place on a baking sheet and roast until soft, about 10 minutes.

Using a butter knife, smear the inside of the jalapenos with cream cheese.

Top the cream cheese with bacon jam.

Using your fingers, top the bacon jam with goat cheese.

In a microwave safe bowl, melt the butter. Add the panko and stir until coated.

Top the jalapenos with the buttered panko and roast at 450 until the panko has browned, about 5-8 minutes.

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Jalapeno Corn Waffles With Sriracha Maple Syrup & How To Survive Online Bullies

Don’t Feed The Trolls: How to Survive Online Bullies

In the age of living online, the greatest gift are the people you meet. The biggest drawback? The people you meet. Once a skeptic of online friendships, I’ve felt the connections made across the globe from one screen to another. A richness lent to my world through knowing people who live in such far off places, we never could have connected, seen our similarities, shared our thoughts and support, had it not been for two lap tops with internet connections. I’ve also seen the dark side of the vail that the computer brings, an entire society of online bullies waiting with snark and nastiness to prey on anyone with a voice. 

The blog comments I’ve seen from online bullies rage wildly from strange with a twist of insanity, to angry and hateful. The following is a list of comments I’ve seen posted to online blogs, to people who get paid little or nothing for the recipes that they post:

"I hope your baby dies. I hate you"

"Ugh, I can’t stand this girl. Will you just shut up already?!"

"This recipe sucks, it’s probably why your husband left you."

"I bet you just adopted that baby so you could get more blog hits."

"This is the most disgusting recipe I’ve ever made in my life. I substituted [lists 3 major substitutions] and it was horrible! Think before you blog, you stupid B—-!"

"It’s no wonder her husband died if she cooks like this! She pretty much killed him herself, is she trying to kill my husband too?"

I know. Horrifying. People fail to realize that another human, possibly a stay at home Mom looking for a connection to the outside world, a widow, an introvert with crippling agoraphobia, or just and average joe, will read that and be incredibly hurt. We all remember the worst comment that was ever posted to our blogs, the sting from a complete stranger who’s hate has invaded our world. I’ve recently seen two celebrities melt down on Twitter, responding to the nasty comments, defending themselves, lashing out, retweeting insults, indulging those Trolls who seek to disperse hate. 

Celebrity, blogger, or just an average mom with a twitter following, here are some rules to help us all cope:

Five Rules to Survive Online Bullies

1. Don’t Feed the Trolls. Don’t respond, engage or even post comments made out of sheer hate and anger. If a comment is just made to hurt, there is no reason to post it and you have no moral or civic obligation to do so. Delete the comment and shake the thought of it from your head. 

2. Find Power In Silence. To stay silent and to be silenced are not the same thing. There is powder in silence, feel it. There is no response to a bully or a nasty comment that makes you look cool or superior, you are only wallowing in the mud by responding. 

3. Feel Pity. Child Actor turned writer, Mara Wilson said on her blog recently:  "Very few intelligent, successful, attractive, confident, happy people spend their time bashing people they have never met. Just be glad you are not that person." A comment a stranger makes about you says a lot more about them then it will ever say about you. 

4. Strangers Will Defend You. More often than not, when I see a nasty comment posted on a blog, I watch others rush to the aid of the blogger. People who don’t know that blogger or the commenter, but who do know right from wrong, and are quick to rush to your defense. 

5. Feel Important. No one throws rocks at Tiny Tim. If you are a blogger or a celebrity, the negative comments you receive will rise in direct proportion to how important people think you are. If they didn’t think of you as successful, they wouldn’t even bother. Negative comments are a direct result of doing something right, try to think of it that way. 

I try to follow these rules on both this blog, as well as my other blog, The Beeroness, which has garnered a much higher level of praise as well as exponentially higher level of nastiness. With the good comes the bad, finding your own inner filter will help you enjoy more of the experience. 

In a completely unrelated note, these Jalapeno Corn Waffles are perfect for brunch, or to serve with Fried Chicken. And you’ll want to drink the Sriracha Maple syrup on it’s own. 

Jalapeno Corn Waffles with Sriracha Maple Syrup

Waffles:

1 cup fine yellow corn meal

1/2 cup flour

1 tsp baking powder

1/2 cup corn kernels 

1 large jalapeno, chopped, stem and seeds removed

1/2 tsp salt

1/4 cup cheddar cheese

1 tbs brown sugar

1/2 cup melted butter

1 cup whole milk

1 tbs canola oil

1 egg

For the Syrup:

1/4 cup real maple syrup

1 tsp sriracha chili sauce

(Makes 4-6)

Preheat your waffle iron. 

In a bowl, combine the corn meal, flour, baking powder, corn, jalapeno, salt, cheese, and brown sugar, mix. In a separate bowl, add the melted butter, milk, oil and the egg, beat until well combined. Make a well in the dry ingredients, add the wet ingredients and mix until just barely combined. Spray waffle iron with cooking spray if recommended, cook in waffle iron according to manufactures specifications. 

Mix the maple syrup and sriracha and serve with the waffles. 


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Jalapeno & Blood Orange Whiskey Cocktail

I don’t have a name for this drink. I like names. I love this cocktail. So you can see what type of conundrum this has created in my life. I’ve even gone against suit and made this three times since it’s invention two weeks ago. 

If you have a creative, fun name for this cocktail, let me have it. I’ll give you full credit and I will finally be able to refer to this properly when I make it for guest.

Update: This drink now has a name: Hot Blooded

I’ve also learned a few things about drink making with peppers, something I am completely and whole heartedly in love with. Spicy drinks have even lured me away from my one try love of the drink world: Craft Beer. While beer will still hold the number one rank in my drinking life, spicy cocktails have snuck into a close second spot. But there are rules when concocting libations from such unpredictable ingredients. Here are some rules to keep in mind:

1. Most of the heat from pepper are in the seeds. The more seeds you leave in, the hotter it will become. Exponentially.

2. When peppers sit in alcohol it only takes seconds for the heat level to go from hot to way too hot. It happens faster than you would expect.

3. No two peppers are the same and there is no way to predict how hot the ones you have chosen will be. 

4. Alcohol intensifies heat. I learned this when writing an article about How To Pair Food & Wine, high alcohol beverages increase the heat level in food. The same rule applies to making cocktails with peppers. 

5. Sugar mellows heat. Adding more sugar can lower the heat level a bit.

6. Use gloves. For the LOVE. You only have to forget once, and then try to take your contacts out a few hours later to NEVER do that again. If you do forget, the best way to remove the peppers evilness from your fingers is to rub copious amounts of olive oil into your hands for about 5 minutes, and then wash the olive oil off with very warm water and dish soap. 

Hot Blooded:

Jalapeno, Blood Orange & Whiskey

(Named by Seth)

1 cup fresh squeezed blood orange juice

2 tbs Agave

1/2 cup whiskey

1 medium sized jalapeno, chopped, stem removed (about 2 tbs)

In a cocktail shaker, add the blood orange juice, agave and whiskey, stir until combined. Add the jalapenos, replace the shaker cap and shake three times, immediately pour through a strainer into highball glasses filled with ice, straining out the jalapenos. Discard the jalapenos. 

*I made this cocktail three times. The first time I made it with hand squeezed blood oranges, by far the best choice. Knowing that blood orange season is on it’s last legs, I wanted an alternative. I made it with regular orange juice and it just wasn’t as good. I also made it with Tropicana Trop50 Red Orange, while not as good as hand squeezed blood oranges,it was much better than regular orange juice, a fine substitute. And you can buy it in most grocery stores.  

Update: I think we have a name. I had so much suggestions sent to me via email, Facebook, twitter and comments, but the one I can’t get out of my head is: Hot Blooded. Thanks in no small part to Foreigner. I also LOVED the idea of a TrueBlood name, since I am shamelessly addicted to that show, Bon Temp Sunrise?? Maybe not. Thank you to Seth for the new name! I can now get some rest. 

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Jalapeno Popper Filled Potato Bites

Everyone has guilty pleasure foods. No matter how "foodie" you think you are, there is a food that you love, but would never want to be eating if Thomas Keller decided to peek in your kitchen window. 

For me, that’s good ole American bar food. Nachos, potato skins, jalapeno poppers, onion rings. Love it. Plus, it just brings up good memories. Do you have any BAD memories of eating chicken wings and drinking a beer? 

Here are two of my great guilt pleasure loves, in one bite. The love child of Jalapeno Poppers and Potato Skins. 

Jalapeno Popper Filled Potato Bites

12 baby red potatoes

3 tbs butter

1/2 cup chopped red onion

4 cloves of garlic, minced

4 medium sized fresh jalapenos, seeded and chopped

8 oz cream cheese

1/2 cup parmesan cheese 

4 strips of bacon, cooked and chopped (you can leave this out if you are vegetarian)

1/2 tsp Kosher or sea salt

1/2 tsp pepper

In a large pot of lightly salted water, boil the potatoes until fork tender, about 18-22 minutes. You want the potatoes to be soft enough to bite into, but firm enough to hold their shape as mini cups. 

Remove from water and allow to cool for about 10 minutes. Cut each potato in half, down the middle. You want to cut the potatoes in a way that will allow them to lay as flat as possible. The best may to do this is to just place them on a flat surface and see how they naturally want to lay and cut parallel to the surface they are sitting on. If you cut them according to what looks nice, they may roll all over once they are filled. 

Once they are cut, remove most of the inside with a mellon baller, leaving enough of the walls and bottom intact to hold the filling. 

Make sure and save that potato middles you just scooped out, you will add them to the filling. 

In a pan over medium-high heat, melt the butter. Add the onions and cook until opaque. Add the jalapenos and stir, cooking until Jalapenos are soft, about 5 minutes. Add the garlic and stir. Add the cream cheese and stir until melted. Remove from heat and add the potato middles and mash with a potato masher until combined. Return to heat and add the bacon, parmesan cheese, salt and pepper and stir until cheese is melted. Allow to cool, then fill the potatoes. Serve warm. 

Printable: Jalpeno Popper Potato Bites

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Watermelon Jalapeno Margaritas

Jalapenos have been popping up in cocktails all over the place lately. Are you skeptical? Scared? Intrigued? I’m just plain excited. I have a deep love in my culinary soul for jalapenos, as you can see, I’ve add them to my Mac N' Cheese, as well as my Bacon Cornbread. Why not cocktails? And I dare you to find a better adult beverage than a margarita to showcase this beautiful pepper.

Watermelon Jalapeno Margaritas

4 cups seedless watermelon chunks

1 1/2 tbs chopped fresh jalapenos, seeds removed (very important)

1 cup of tequila

1/2 cup triple sec

1 tbs Agave nectar

1/4 cup lemon juice

Put all of these ingredients in a blender and blend for about a minute.

Taste to see if you want to booze it up and bit and adjust accordingly. Now, you can add ice and blend or you can serve it on the rocks. Either way, you will porbaly need about 3 cups of crushed ice or ice cubes.

You can rim the glass with either sugar or salt, this recipe lends itself very well to both.

I added a jalapeno ring as a garnish, but that is totally optional.

Jalapeno Mac N Cheese

Mr. Fits and I are friends with an amazing couple who own two Gastropubs in Los Angeles called The Fat Dog.  A few weeks ago they asked me to come take some photos of their new joint in Hollywood for their website. I was more than super excited about this for the following reasons:

1. They are amazing, and interesting humans and I will take any excuse to hang out with them.

2. Their bar is full of pictures of bulldogs (my own bulldog included)

3. They make a Jalapeno Mac N Cheese that I have spent the last 3 years trying to duplicate.

Below is my best attempt at recreating my cheesy spicy muse.

Ingredients:

1/2 pound elbow macaroni

3 tablespoons butter

3 cloves of garlic, minced

1/4 cup of onions, finely diced

3 tablespoons flour

3 cups milk

½ cup pickled jalapenos from a jar, diced

1 large egg

½ cup sharp cheddar, shredded

½ cup Smoked Gouda

½ cup Gruyere (or swiss, or jack if you have a hard time finding Gruyere)

1 tsp kosher or sea salt

1 tsp fresh black pepper

1 teaspoon smoked paprika

Topping:

1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta until almost done.

While the pasta is cooking, in a separate pan, melt the butter. Cook the garlic and the onions until soft, about 4 minutes. Whisk in the flour, make sure it’s free of flour lumps. Stir in the milk, jalapeños (add a little juice from the jar, about 2 tsp), and paprika. Simmer for ten minutes. Allow to cool a bit. In a small bowl, beat the egg with a little of the milk mixture to temper, then add the egg to the pan and stir until combined. Stir in 3/4 of the cheese. Season with salt, pepper and stir. Fold the macaroni into the cheese mixture and pour into a baking dish. Top with remaining cheese. Top the macaroni with the bread crumbs (add some jalapenos for garnish on top). Cover with aluminum foil and bake for 30 minutes. Remove from oven and rest for five minutes before serving.

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