JALAPEÑO PIE

 

An easy, but not hot, fast and delicious dish. I've had this recipe for years and forget about it until somebody mentions Jalapeños.

 I use as many 'store-bought' items as possible including pre-grated cheese and a good brand of jarred and sliced jalapeños.  Fresh peppers are better if you don't mind handling them or the crying involved.  I can never get all of the juice from my hands and resort to wearing surgical gloves, usually.

 

Ingredients:

• 6 eggs, beaten
• 1# sharp cheddar cheese, grated
• Jalapeños

 

METHOD:

1. Preheat oven to 325
2. Grease 11X7 baking dish
3. Chop jalapeños and put in bottom of dish
4. Grate cheese over this.
5. Add eggs over all and bake @ 325 until set. Might be 25 minutes or so.

 

Note: You can add salt, pepper, cilantro to taste, or even mushrooms and onions. 

 

 I can't stop cooking.

Odd that, because I'm the only one here most of the time now. Me and the killer little min-pins.

Yesterday, for no reason whatsoever, I made enough food to feed an army: Pumpkin Blueberry bread; Cranberry bread with sour cream; a full Roast and all of the vegetables; a version of Lasagna (11x13) made with those little bow-tie pastas and pico-de-gallo, Monterrey jack and Pesto Havarti cheese; garlic-baked New Potatoes; Potato salad; a low-fat fresh Pumpkin pie.

::Gah::   Seems I've exchanged one obsession for another.

Turns out that I gave most of it to my 90 y-o Dad who is failing fast. He had another stroke last week reminiscent of my mother's 14 years ago...

A friend from the farm has been making this Jalapeño Relish for as long as I've known her. Sometimes, if I happen to be there when she's making it and I stare longingly and look really, really pitiful, she'll give me one tiny little pint jar for which I am eternally grateful.

Mine never, ever tastes as delectable as hers, but it'll do. It has the kick, but not the heat, and is wonderful on everything from hot dogs to potato salad to pinto beans to omelets.

INGREDIENTS

• 50-75 jalapeños (or more), pitted and chopped;
• PLEASE wear gloves when you handle that many fresh peppers. You'll thank me later. For the record, I have never confessed to the doctor's examining room, but their gloves are perfect for this recipe. Jus' sayin...
• The easiest way, after you've taken the seeds out, is to pulse the peppers in the blender covered with water, then drain well. 
• 2 cups cider vinegar
• 2 cups sugar
• 3 tablespoons of salt (I use Morton's Coarse Kosher Salt for everything now)
• Red jalapeños for color
•  1-2 sweet onions
•  

EASY DIRECTIONS: Chop, boil for 5 minutes, add 3 more things, put in jars.

1.  Place chopped peppers and onions in large kettle.
2.  Cover with boiling water
3.  Let stand for five minutes.
4.  Drain; add vinegar, sugar & salt.
5.   Bring to a boil for 5 minutes
6.  Pour into clean, hot sterilized pint jars and tighten the lid. (I sterilize them by running them through the dishwasher. Mine go in quart jars.)
7. Seal immediately. Turn the pints upside down on a towel for a few minutes, then turn them over as they begin to cool, listen for that sealing 'Pop' sound. Music to my ears. ;)

* Note: These keep in the fridge for a very long time.

If anybody remembers the "My Worsts" piece  about singing in Sandra's wedding....behind the pipe organ.....wearing a beanie....gasping and mortified, this recipe comes from her. ;)

If not, here it is toward the end: http://open.salon.com/blog/blue_roses/2009/08/01/worst_open_call

INGREDIENTS

•  2 cans whole-peeled tomatoes, medium cans
•   5 pickled or fresh jalapeños
•  1 Onion, diced
•  2 Teaspoons of Salt (Remember Coarse Kosher)
•  4-6 drops of Soy Sauce
•  2 Tablespoons pepper juices from the jalapeños
•  Cilantro to taste

Note: This is best made with fresh, firm homegrowns.

REALLY EASY METHOD:  Squeeze tomatoes to desired texture; Add chopped peppers and diced onions. Add the soy, salt, pepper juice and cilantro. Refrigerate for 30 minutes.

Yer dun. Serve with chips.