Okay, you like a little kick…..how about a kick that is just a little higher? Try this one out and don’t come crying back to me….you are warned.
- 8 jalapeno peppers, split lengthwise
- 16 slices pancetta
- 2 x 200g bags of a spicy shredded cheese (or take a jalapeno/havarti or a pepperjack cheese)
- 2 limes, cut in 4 (each one)
- salt
Preheat oven to 400 degrees. Use a paring knife or small spoon and scrape the seeds out of the peppers, taking great care not to touch the inside of the peppers with bare fingers.
Place the peppers in a baking dish, sprinkle with a pinch of salt and bake for about 10-12 minutes, until they start to sweat. Remove from the oven and keep at room temperature.
Line 2 baking sheets with parchment and arrange the pancetta slices on them, baking for 7 minutes or until they are crisp and the fat has all been rendered. Transfer to paper towels carefully.
Pour off the fat and return the pancetta back on the trays. Take a jalapeno, cut side up and set on each pancetta round. Mound 1/4 cup of each into each pepper and bake for 5 minutes until the cheese has melted.
Serve on plates with a lime wedge for each guest. Whew!
Mahi Mahi Steaks With Ginger Teriyaki
When this is served with lime flavoured rice, and a vegetable of your choosing, it is a delicious meal…for family or company alike.
- 3/4 cup thick teriyaki sauce
- 2 tbsp. dark brown sugar, packed
- 1 tsp. grated ginger, peeled
- 4 steaks, about 1 inch in thickness
- 2 fresh limes, cut in wedges (8 in total)
Combine the teriyaki sauce, sugar and ginger together. Remove 1/4 cup and place the remainder in a large sealable food bag. Press out the air and make sure the fillets are totally covered. Let marinate for 30-45 minutes, turning the bag over after 15 minutes.
Grill the steaks for about 5 minutes each side. It should flake easily. Brush throughout the grilling with the reserved sauce.
Plate and add 2 lime wedges on each plate. Add the rice and vegetable and you have another winner.
Yummy!
Baked Clams
This one is for Pauline.
- 24 Quahog clams, scrubbed
- 1 cup Panko crumbs
- 1/4 cup Asiago cheese
- 3 bacon slices, cut crosswise into 8 pieces each
- Worchestershire sauce
- lime wedges
Bring 1 cup water to the boil in a heavy saucepot and add the clams and cook, covered, stirring occasionally for 4 – 8 minutes. Check at the 4 minute mark to see if they all opened and any of them that hasn’t opened at the end of 8 minutes, toss out.
As the clams open, remove with a slotted spoon into a bowl and when done, discard the water.
Preheat the broiler. Shuck the clams and reserve 24 half shells. Scrub the shells inside and out, then dry. Return the clams to the shells and arrange in a shallow baking pan.
Divide the stuffing among the clams with a piece of bacon and a drop of Worchestershire sauce.
Broil 5-6 inches from the heat until the bacon is cooked and the stuffing is a golden brown. No longer than 2-3 minutes.
Serve with lime wedges.