New and Improved Jalapeno Poppers!
So what’s so new and improved about these Jalapeno Poppers? Everything! These Poppers are absolutely done right. There is nothing lazy about them. If you’ve already looked online, then you’ve probably noticed that there are a lot of people that don’t even deal with the breading. And then, to make matters worse, some recipes use only half the pepper. Others are wrapped with bacon or just a little Panko sprinkled on top, then baked. Well not my Jalapeno Poppers, no Sir/Mam. Not only are these the real deal, I’ve made some definite improvements so let’s talk about it.
First of all, what are the basic rules for traditional Jalapeno Poppers? One, it’s got to be a whole Pepper. Two, it’s got to be stuffed with Cheese. Three, it’s got to be breaded and Baked or Fried, and Four, it’s got to stay and hold together. The secret for all of the above is detail. So the first thing you need to do is peel the skins. This is one of the secrets to keeping the breading on a shiny, smooth Jalapeno. The second trick is to stuff them with enough Cheese so that two Jalapeno halves will stick back together with pressure. Now if you want to know how to keep them together with out using a tooth pick, listen to this. Once the Jalapeno Poppers are stuffed and pressed together, they must be rolled in flour first, then egg washed, rolled in breading, then back in the egg wash and rolled in the breading one last time. This three step process will hold the Pepper together from the outside, while the cold from the freezer holds the inside. Freezing the Poppers for a couple of hours before they’re fried insures that they won’t fall apart in the fryer. The Frying Cooks The egg wash breading on the outside before the frozen cheese softens on the inside. And this keeps them from falling apart and making a mess in the oil.
Jalapeno Poppers Ingredients:
8 to 10 Jalapeno Peppers
1 pkg Creme Cheese
2 chopped Green Onions
1/3 pkg sliced bacon
1/2 cup graded Colby Jack Cheese
1/2 tsp Ranch Dressing Seasoning (optional)
3 to 4 eggs
1/2 cup Flour
1 cup Bread Crumbs (Progresso Garlic and Herb)
Oil for Frying
I recommend Frying at 375 degrees until golden brown, which takes only a few minutes. If you’re going to bake them, bake at 425 degrees for approximately 8-12 minutes. Serve Jalapeno Poppers with a Sweet Berry Jelly or Orange Chili Sauce.
Why Pan Fried Salmon?
Pan Fried Salmon is Delicious. As long as you stick to the two minute rule, Two minutes per side, your Pan Fried Salmon will be succulent, moist and there won’t be any left, that is, if you follow any one of my recipes for it. I’ve developed two specific recipes for Salmon, and if you want to click HERE, you are more than welcome to take a look for your self to see which one you’d rather prepare.
This Pan Fried Salmon is the easiest and the fastest to make. You can literally be eating in just 10 minutes. The one thing I will say about seafood in general, and especially when it comes to fish, never EVER use frozen fish. Frozen fish becomes dense, dull and flavorless. Even the best Chefs in the world can’t prepare a dish using frozen fish and expect it to stand up to any food critic that is use to eating fresh fish. In fact, I can pretty much guarantee that if you or someone you know claims to not like seafood at all, you either had a frozen fish cooked for you, or you just had only one bad experience that tainted the decision making process and there for never tried any other seafood again. Am I right? The biggest problem is, anyone that has done this pretty much cheated themselves by labeling the entire ocean of sea animals disgusting, and it just isn’t realistic or fair. Look, I’ve had bad food before, even badly cooked steak, but if you think I’m never going to eat another steak again you’re insane. The point is, there are good cooks, and there are bad cooks, there are great recipes and there are terrible ones. There are also a few basic rules regarding any good recipe and any great Chef or Cook. And the golden rule is, ALWAYS USE FRESH FOOD!
Pan Fried Salmon and Soya Sauce Ingredients:
Cut Salmon filet portions
Olive Oil for Cooking
Salt and Pepper to taste
1 Mango Chopped
1 tsp Freshly Chopped Cilantro
Dash of Paprika
1 part Soy Sauce
1 1/2 part Brown Sugar
1 part water
Sauce is boiled with Green Onions and Ginger until Sugar dissolves.
The Original Shoyu Sauce for this Pan Fried Salmon can be found HERE.
Making Beef Jerky!
Beef Jerky is an excellent snack to have on hand when your traveling. With School coming to a close and summer rapidly approaching, I would imagine that many will be hitting the road. If not to find solace in the wilderness, maybe, just to get away on vacation somewhere. Options at the gas stations are your run of the mill trucker snacks and burritos. Hot foods are hit and miss, and prices are unruly; especially if you’re buying Beef Jerky. But, if you know what you’re doing, you can throw down 20 bucks and spin out over 3 lbs of it!
Size is everything. You don’t want to have your Bottom Round Roast cut to the thickness you’re use to eating. No, you need to cut it thick enough to dehydrate down to the size you are use to eating it. Capiche? No less than 1/8 of inch and no more than 1/4. I always lean to the thicker side. So pick your favorite roast and hand it to your butcher and tell him you need it sliced, against the grain, on the heavy side of an 1/8 inch. Have him show you the first slice before he chops the entire Roast, trust me. You want it about twice as thick raw as you want your final product. Once you get that handled, all you have to do now is Marinade and Dehydrate, and between the two of those it should only take you 3 hours, tops!
Beef Jerky Ingredients:
1 4 to 5 lbs Rump Round Roast or Beef Flank
1 Bottle of Teriyaki Marinade (I’m using Lowry’s but choose your favorite)
Marinate the meat for a Minimum 30 Minutes. If you’d like the flavor through and through, marinate for a few hours, but an overnight marinade is too much. Lay flat on your dehydrator racks. If your using an Oven, you can do the same thing. The only difference is you’ll have to prop open the oven door an inch or two to allow the moisture to escape in order for it to dry out your meat. 150 degrees is what you’re looking for. Only 2 1/2 to 3 hours of cooking time is needed before you have the finished product. And just a helpful tip, you can trim off all the excess fat from each slice just using a pair of scissors. There you have it, Beef Jerky right here in the Poor Man’s Gourmet Kitchen!