Grilled Stuffed Jalapeno & Anaheim Chilis

Grilled Jalapenos and Anaheim Chilis

Last year a drought, and this year it won't seem to stop raining.  I'm not complaining.  I am happy to see green hillsides and fireworks without the stress.  Everything is growing out of control, including my tiny garden.  I planted jalapenos, Anaheims, Orange Bell Peppers, Poblanos, Serranos, Tomatillos and several varieties of Tomatoes, Tarragon, Cilantro, Parsley and Basil.  If you remember last year when the drought finally broke, I had Poblanos coming out of my ears so we had Augustine's Stuffed Poblanos with Perfect Rice.  And with more rain this year, my basil is going nuts.  I will probably be making a ton of Pesto and freezing it to have during the winter(you can only eat pesto so many times per week).

I have one small predicament, and maybe you know the answer.  My jalapenos are not very hot.  Actually, to my disappointment these weren't hot at all.  They do seem to gradually be getting hotter as the season progresses as I found in our Tortilla Soup we had for dinner last night. If you know the secret to hotter peppers, please share!!!

During Claire's visit to Texas, she suggested this recipe she found.  The flavor of the filling was wonderful even if the peppers were missing some heat.  I had a few Anaheims so we threw them into there too!  The parental units were here as well,  and this was our snack while waiting for my husband to get home from work.  Yes, we saved him some, but just barely.

I made this on my griddle in my cooktop inside since I forgot to get the propane tank refilled again.  I know, I know, propane in Texas???  I am not building a fire every time I want to grill something like an appetizer.  I guarantee if you had to stand in temperatures pushing 100+ degrees you wouldn't either.  Well maybe with a couple of margaritas on hand you might......sounds like a plan.

Grilled Stuffed Jalapeno & Anaheim Chilis, adapted from Bobby Flay

4 oz. cream cheese, at room temperature

2 oz. soft goat cheese
1 1/4 cups shredded white cheddar cheese
2 green onions (green and pale-green part), thinly sliced
Salt and black pepper
12 large jalapeño chilis, halved lengthwise, stemmed and seeded
1 heaping Tbsp ancho chili powder


1. Heat grill to medium.


2. Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the cheddar and green onions; season with salt and pepper. Fill each jalapeño half with about 2 Tbsp of the mixture; sprinkle the top with ancho powder.


3. Place chilis on the grill, filling-side-up, and cook until slightly charred and tender, about 8 to 10 minutes. Spoon the Grilled Red Pepper–Tomato Sauce (recipe below) onto a platter and top with the jalapeños.

I didn't know about the sauce recipe at the time, but this sounds really good!  I love sauces and these peppers would be beautiful served on top of a puddle of this!

Grilled Red Pepper–Tomato Sauce


1 large red pepper, grilled, peeled, and chopped
4 plum tomatoes, grilled and charred on all sides, chopped
2 cloves garlic, chopped
2 Tbsp red-wine vinegar
1 Tbsp honey
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
Salt and freshly ground black pepper


Combine the red pepper, tomatoes, garlic, vinegar, honey, and cilantro in a food processor; process until smooth. With the motor running, slowly add oil and season with salt and pepper.

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Part 2 ~ Spanish Paella

Susan, the happiest cook I know!

Perhaps no Spanish dish is more renowned than paella.  Originating in the Valencia region, it is named for the large, round, shallow pan in which the dish is prepared.  Paella always begins with a base of saffron-infused, short-grain Spanish rice to which endless combinations of vegetables, seafood, poultry and meat are added.  In some areas of Spain, tradition holds that only men can make the paella.  They can be seen stirring huge pans of it on the town square, stirring it with long wooden paddles that look like boat oars.

One of the things that I find most intriguing about paella is that it is unique to each and every family, somewhat like gumbo is.  It's never exactly the same and it morphs over time, a little more of "this" or a little less of "that", though always more delicious.

This was, as Susan would say, "to die for" and believe me, it was.

Paella with Seafood, adapted from Viking Cooking School recipe

1/4 tsp saffron threads

4-1/2 to 5-1/2 C chicken stock, gently simmering, divided (or more as needed)

2 T Spanish extra-virgin olive oil

2 medium white or yellow onions, finely diced

4 cloves garlic, minced

2 tsp dried oregano

1 T Spanish smoked paprika

2 bay leaves (preferably Turkish)

2 T capers, drained

1 pound Spanish chorizo, *very thinly sliced on the diagonal

1/4 C pitted Spanish olives, or more to taste

2 C imported Spanish short-grain rice (or Arborio rice)

1/2 C dry white wine, of drinkable quality

2 T freshly squeezed lemon juice (about 1 lemon)

Salt and freshly ground black pepper, to taste

1 dozen fresh clams,**scrubbed well (OPTIONAL)

1 dozen fresh or frozen mussels, scrubbed and debearded (OPTIONAL)

1/2 pound large shrimp, peeled and deveined

1 pound of fresh Grouper, cut into large chunks

1 can artichokes, drained and quartered

1 C peas (fresh or frozen)

1/4 C chopped fresh flat-leaf parsley

2 roasted red bell peppers,*** cut into julienne

1. Pound the saffron threads in a mortar and pestle, then dissolve in 1/4  cup simmering chicken stock; set aside until needed.

2. Heat a very wide casserole or paella pan over medium-high heat; add the olive oil and heat through.  Stir in the onions and cook until translucent, then add the oregano, paprika, bay leaves, capers, chorizo and olives; cook 2 to 3 minutes, then add garlic.  do not let garlic burn.  Add the rice and cook another 2 to 3 minutes, stirring constantly to coat each grain with oil.

3. Add the wine, scraping up any brown bits that have formed on the bottom of the pan (deglaze), then add the lemon juice and dissolved saffron mixture.

4. Spread the rice so that it blankets the bottom of the pan, then add 4 cups of the stock.  Bring to the boil over high heat and cook just until the rice begins to appear above the liquid, approximately 6 to 8 minutes.  cover the pan, then reduce the heat to a low simmer; cook until the liquid is absorbed and the rice is al dente, about 10 to 12 minutes more.  Taste, and adjust the seasoning with salt and pepper.  If necessary, add a bit more stock.

5. Reduce the heat to a bare simmer, (then add the clams to the pan, nesting them in the rice.  Cook for 3 to 4 minutes, then add the mussels) then add shrimp.  Attractively arrange the mussels and clams around the perimeter of the pan.  Do not stir the mussels and clams into the paella.

6. Pour the peas over the top, then cover the pan again.  After about 5 minutes, remove the lid and discard any unopened mussels or clams.  Incorporate the peas and shrimp into the rice mixture, stirring all the way to the bottom.  Garnish with parsley and roasted red pepper strips.

Tips and Techniques:

*Chorizo is a highly spiced sausage.  It is available at many grocery stores or online at www.tienda.com.

**To purge Clams:  Because clams live in sand, they must first be purged of sand and/or any impurities before cooking.  If the fish market has not already purged them, you can purge them yourself.  To purge clams, place them in a large bowl, then cover with a solution of 1 cup salt to 3 quarts cool water; sprinkle with 3 Tablespoons of cornmeal.  Place the bowl, uncovered, in the refrigerator for 1 hour.  After purging, gently lift the clams out of the salt water, and place in a colander; rinse under cool running water to remove and remaining impurities.  Scrub with a stiff kitchen brush before proceeding with the recipe.

***To Roast Peppers:  Char the peppers over a gas flame on the stove or under the broiler, turning to ensure the skin blisters evenly.  Place the blistered peppers in a covered container (or in a bowl covered with plastic wrap) and cool.  When cool enough to handle, peel off the dark skins and remove the stem and seeds.

Make It Light:  Reduce the olive oil to have of the specified amount, and omit the sausage.

Make It Ahead:  Complete the dish through Step 2 up to 4 hours in advance.  Prepare the remaining ingredients to finish the dish.  When you are ready, proceed with Step 3.

We love you Susan! 

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VELVET CORN CHOWDER WITH RED PEPPER CREAM

Baby it's cold outside....... I love soups with different flavors drizzled on top! This is a simple soup everyone thinks you slaved over. The spicy red cream sauce packs a punch of color and flavor to this creamy corn chowder. And a few words about corn, I cringe in the produce section or the Farmers Market when I see people pulling apart the protective husks to see if the corn is in straight rows on the cob. WHO CARES?? It isn't staying in a straight row when you cook it. It matters how it tastes, that's all that matters, nothing else matters!!! Fully ripe sweet corn has bright green, moist husks. The silk should be stiff, dark and moist. You should be able to feel individual kernels by pressing gently against the husk. Fresh corn, if possible, should be cooked and served the day it is picked or purchased. As soon as corn is picked, its sugar begins is gradual conversion to starch, which reduces the corn's natural sweetness. Corn will lose 25% or more of its sugar within 25 hours after harvesting it. If for some reason corn is not being used immediately or has been purchased from the supermarket, add sugar to replace that which has been lost. Add one teaspoon sugar for each quart of water. Between purchasing and cooking, keep the corn moist and cool. Pack in a cooler for the trip home from farm or market and refrigerate corn immediately after taking it home. By refrigerating the corn, it helps the corn stay sweet by not letting the sugars turn to starch. Use within two or three days. - From What's Cooking America RED PEPPER CREAM: 2 lg red bell peppers 2 T fresh oregano 1 tsp cayenne pepper 1 T olive oil ½ tsp salt 2 T heavy cream Roast peppers under broiler or over flame until blackened and blistered. Place peppers in bowl and cover for about 10 minutes. Peel away skins, discarding stems and seeds. Chop peppers and place in blender. Add oregano, cayenne, olive oil and salt. Puree the mixture, drizzling the cream in while blending. Transfer to bowl and set aside. CORN CHOWDER: 2 slices bacon, chopped ¼ C. celery, finely diced 1 small yellow onion, finely diced 2 C. chicken broth 4-5 red new potatoes, diced 1½ T. fresh thyme 1 bay leaf Salt and pepper, to taste 2 C. milk, heated 6 ears of corn, remove kernels saving as much juice as possible In a heavy saucepan over med-low heat, cook the bacon until crisp. Remove the bacon and reserve for another use. Increase your temperature and add the celery and onion and saute until translucent. Increase the heat to high and add the chicken broth. Bring to a boil and deglaze the pan, stirring to scrape up any brown bits from the bottom of the pan. Add the potatoes, thyme, bay leaf, salt and pepper and return to a boil. Cover and reduce heat to low and cook until the potatoes are just tender, about 10 to 15 minutes. Add the milk and simmer for about 5 minutes. Add the corn and the juice, simmer until the corn is tender, about 3 to 4 minutes. Serve the soup in individual bowls topping with a spoonful of the red pepper cream. Serves 6-8

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