travel, eat, cook and repeat
TUNA TIRADITO (CEVICHE/POKE) RECIPE I came across this recipe in the latest issue of ‘Food and Wine’ and immediately wanted to make it. Luckily a friend of mine had just gone tuna fishing in Baja California and after a very successful haul had presented …
CHICKEN MOMO RECIPE (INDIAN/NEPALI DUMPLINGS) The other day I had a sudden craving for Momos/Dumplings. San Gabriel Valley or Chinatown were too far to drive and I didn’t feel like braving the LA traffic so on a whim, I decided to make my own. …
GRILLED JALAPENO POPPER RECIPE
A easy but super delicious appetizer which you can assemble in minutes and cook on the grill. A great way to kick off a spring or summer evening.
Ingredients:
4 large Jalapeno peppers
1 cup shredded cheese (I used a mix of Cheddar and Monterey Jack)
2 tbsp Creme Fraiche
1 tbsp bacon bits
1 tbsp chopped chives
1 tsp fresh ground pepper
1 chopped green chili (Thai or Serrano)
Olive Oil Spray
Method:
Cut each pepper in half lengthwise.
Remove the stem and seeds and discard (easy way is to use a small spoon to scoop out the insides).
Mix all the remaining ingredients in a bowl.
Stuff the pepper halves with the cheese mix.
Heat a well oiled grill to 350*F.
Grill with the cheese side up for 6-8 minutes.
Alternatively you could bake in an oven or cook on a stovetop with 1 tsp of olive oil, arranging the peppers in a single layer and covering, over low to medium heat.
Note: Skip the green chili if you want less spicy. Consider adding herbs of your choice to the filling mix.
