While I’ve previously expressed some weakness for greasy cheesy junk food, you also already know about my love for all things spicy. This homemade treat offers both the cheesy and the spicy, but healthier and without all the processed additives. There aren’t many tricks, but it helps to leave the stem on the jalapeno if you can and use it to assist in breading.
Jalapenos, slit from top to bottom on one side.
– gently scoop out the seeds with a sharp tipped spoon
– remove from the fridge about 20 min. before using and allow it to soften
Egg or egg white
– beat in a small bowl
Finely ground corn meal
– mix with a generous pinch of salt in a small bowl
I like to take a large pinch of goat cheese and roll it into a “tube” with my fingers, and then tuck it into the jalapeno. Dip the stuffed pepper in the egg, then roll in the cornmeal. Place on a greased cookie sheet and, if you like, spray with oil for extra crunch. Bake in a 400 degree oven for 15-20 minutes, until golden brown.
I love all the fresh, organic sweet corn I’ve been getting in the CSA lately, but I was in search of a new way to eat it. I stumbled across this recipe from Serious Eats requiring corn (check) tomatoes (check) and potatoes (check)a and written by the vegetarian-savvy Madhur Jaffrey. I added a few vegetables of my own – summer squash and green beans – as well as some black pepper, and used two very potent jalapenos. Sadly, I had no cilantro or mint, but I added coriander and I think that with the extra spicy kick, the dish didn’t suffer. Result – delicious, and totally unexpected. I can’t wait to eat the leftovers.
How is it that I’ve never talked about the Fu Wah Tofu Hoagie? Famous through West Philadelphia, this is no bahn mi – it’s made on a soft, short hoagie roll, not a crispy french baguette. In between those soft buns nestles sweet soy marinated tofu, pickled carrots and daikon, dressed with siracha, fresh cilantro and jalapeno peppers, all for under $4. I like to pick one up and head to Clark Park and eat it in the sunshine.