The inspiration for these rustic appetizers began with a Father's Day gift for my Dad. Doesn't every Dad love grilling and how unique is a jalapeno pepper roaster? I found this treasure at Williams Sonoma and instantly knew it was the right gift for the occasion, especially with the upcoming getaway...
My family has a summer tradition of a weeklong vacation to Clear Lake, Manitoba. With our family spread across North America, it is a cherished week together. My talented sister Alexandra Joy of Pink & Honey Event Styling and I decided to have some fun and collaborate our creativity to share this fun summer appetizer! We even recruited her husband and my other sister's boyfriend to de-seed the jalapenos!
If you aren't able to find a jalapeno roaster, you could lay the jalapenos in a grill basket on the top rack of the BBQ. If you are without a BBQ, try roasting in the oven.
18 medium jalapenos
2 cobs corn
1/2 cup ricotta cheese
1/2 cup shredded cheese
1 clove garlic, finely minced
1/2 bunch cilantro leaves (about 3/4 cup)
juice of 1 lime
1 tsp coriander
1/2 tsp sea salt
Like I said, I was able to recruit some help for the somewhat tedious process of removing the seeds from the peppers. Begin by chopping off the stem, but reserve for later. The boys were intense and used small paring knifes to scrape out the ribs and seeds. Please be very careful if you choose this method! Other options include a grapefruit knife or purchasing a jalapeno corer.
To prepare the filling, slice kernels off corn cobs and combine all remaining ingredients. Using a spoon and your fingers, yes, your fingers...press the filling all the way down into the jalapeno and set up in the roaster. Top with stems.
Heat the grill to medium-low and roast for about 20 minutes until jalapenos are tender and filling is bubbling.
These jalapenos were a lovely, yet spicy side to our brisket dinner. Somehow my mom had stumbled upon an intensely spicy batch of jalapenos, which none of us were expecting! Just a little boost for our circulatory systems. :)
Does anyone else have a jalapeno grilling experience to share?
4 comments:
Such a fun impromptu post. Wish you were closer to collaborate more often. xoxo
Yes. Once, when prepping jalapenos to wrap in bacon and grill, I deseeded them with my fingers. WITH. MY. FINGERS. My cuticles burned for 2 weeks. I didn't realize how aggressive they would be on my fingers!
Oh my...two weeks is intense! Never will that be repeated! :)
Nice pipes! Food looks great, too. :)
Post a Comment