* Exported from MasterCook * Jalapeno Corn Muffins Recipe By : Some Like It Hot-Junior League Of McAllen, Texas
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Breads - Quick
Muffins Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 cups corn meal
1/2 cup all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
1 cup sour cream
1 1/2 teaspoons jalapeno pepper -- minced Preheat oven to 350 degrees. Grease muffin cups or line with paper baking cups. Thoroughly mix corn
meal, flour, sugar, baking powder, and salt in a large bowl. Beat eggs and
sour cream with a whisk or fork in a small bowl. When smooth, stir in
jalapeno. Pour over flour mixture. Fold with a rubber spatula until mixed well;
batter will be very stiff. Scoop batter into muffin cups. Bake 20 to 25
minutes, or until firm to the touch in the center. Let cool 5 minutes in
pan before turning out onto a rack to cool. YIELD: 12 muffins Posted on FareShare 4-99 by Summer3605@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Jalapeno Cornbread Recipe By : Texas Home Cooking-Cheryl Alters Jamison and Bill Jamison
Serving Size : 6 Preparation Time :0:00
Categories : Breads - Quick Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 tablespoons oil
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup corn kernels -- fresh or frozen
1 cup shredded Cheddar cheese
3 eggs -- lightly beaten
4 pickled jalapenos -- minced
2 tablespoons minced onion
2 tablespoons sour cream
1/4 cup unsalted butter -- melted Grease a 10-inch cast-iron skillet with 1 tablespoon of the oil.
Place the empty skillet in a cool oven, and set the oven to 400 degrees. In a medium bowl, stir together the cornmeal, flour, sugar, baking
powder, and salt. Pour in the buttermilk and add the corn, cheese, eggs,
jalapenos, onion, and sour cream. Gently mix by hand until the mixture is
thoroughly blended. Stir in the melted butter and the remaining oil. Remove the skillet from the oven, pour the batter into the skillet {the
batter will sizzle}, and return it to the oven. Bake the cornbread for 30
minutes, or until it begins to brown on top. Serve the cornbread warm. Posted on FareShare 4-99 by Faith Cook1Read@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Jalapeno Lime Shrimp - Smoker Recipe By : Smoke and Spice by Cheryl and Bill Jamison
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Appetizers
Main Dishes Marinades
Grill/Outdoor Cooking Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- ***JALAPENO-LIME MARINADE***
1/3 cup pickled jalapeno slices
1/4 cup pickling liquid
from jar or can of pickled jalapenos
2 limes -- juiced
4 tablespoons corn oil -- preferably
unrefined oil
3 tablespoons minced fresh cilantro
4 green onions -- sliced
3 garlic cloves -- minced
1 pound large shrimp -- (24-30 shrimp)
***JALAPENO-LIME MOP***
remaining jalapeno-lime marinade
1/2 cup seafood or chicken stock
1 lime -- juiced
fresh red jalapeno slices
OR other red chile -- optional garnish Puree the marinade ingredients in a food processor or blender. Peel the
shrimp, leaving the tails on. Clean the shrimp and, if desired, devein
them. Place the shrimp in a shallow, nonreactive dish or plastic bag.
Pour the marinade over the shrimp and let the shrimp marinate at room
temperature for 30-40 minutes. Prepare the smoker for barbecuing, bringing the temperature to 180-200F
degrees. Drain the marinade from the shrimp, pouring it into a saucepan.
Add the stock and additional lime juice to the remaining marinade to make
the mop. Bring the liquid to a vigorous boil over high heat and boil for
several minutes. Keep the mop warm over low heat. Place the shrimp on a
small grill rack and baste liberally with the mop. Transfer the shrimp to
the smoker and place as far from the fire as possible. The shrimp should
cook in approximately 25 minutes, but watch them carefully. They are
ready when opaque, slightly firm, and lightly pink on the exterior.
Remove the shrimp from the smoker and mop them heavily again. Place the
shrimp on a platter, scatter the red jalapenos over them and serve. Published in The New Mexican on 06/06/1997
Posted on FareShare 4-99 by kitpath@earthlink.net 4/16/99 - - - - - - - - - - - - - - - - - -
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