Grilled Crab-Stuffed Cherry Peppers

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‘This recipe is reminiscent of the wonderful canned stuffed jalapeños from Mexico–in fact, this recipe works with pickled jalapeños as well.’

Ingredients

cream cheese, milk, crab meat, garlic salt, cilantro

Instructions

We don’t usually think about grilling pickled peppers, but for some reason they turn out great. Just remember not to over-grill the peppers or they may blacken on the outside. Note that although some commercial cherry peppers are called “hot” by the manufacturers, they are usually rather mild. This recipe is reminiscent of the wonderful canned stuffed jalapeños from Mexico–in fact, this recipe works with pickled jalapeños as well.

The Peppers

  • 12 pickled “hot” cherry peppers

Crab Filling

  • 1 ½ tablespoons cream cheese

  • 1 teaspoon milk

  • 3 tablespoons crab meat (canned works fine)

  • 1/4 teaspoon garlic salt

  • 2 teaspoons chopped fresh cilantro

  • 4 teaspoons dried bread crumbs

Cut out the stems and core the chiles. The opening should be wide enough to fill. The tip of a vegetable peeler works well for this chore.

In a bowl, combine all the ingredients for the filling and mix well. Stuff the cherry peppers with the filling and thread on wooden skewers that have been soaked in water. Be sure to thread the peppers so that the filling side is up.

Grill over a medium fire for about 3 to 4 minutes until hot, and do not turn or the filling could fall out.

Yield: 6 servings

Heat Scale: Mild

Serves 4.

Spice Isalnds Coconut Chile Pork Kabobs w/ Sambal

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This recipe calls for fish sauce, which is an acquired taste, so add more or less, depending on how much you like it. Sambal oelek is a condiment commonly used in Indonesia and Malaysia, Sambal means hot sauce in English, and it’s staple in kitchen, generally is very spicy, and can be used as a garnish or accompaniment. Here it used as an ingredient in the marinade; it is available in Asian markets. These kabobs are a great start to any Asian or Indian meal.

Ingredients

Sambal Marinade

  • ½ cup coconut milk

  • 2 green onions, minced

  • 2 tablespoons Sambal Oelek

  • 1 tablespoon lime juice, fresh preferred

  • 1 tablespoon sugar

  • 1 tablespoon chopped fresh cilantro

  • 2 teaspoons fish sauce

The Pork

  • 1 ½ pounds boneless pork, cut in 3/4-inch cubes

  • Dipping Sauce: Commercial Sambal Oelek

Instructions

Combine all the ingredients for the marinade in a bowl and toss the pork in the mixture to coat well. Marinate the pork, covered, in the refrigerator for 2 to 3 hours.

Thread the pork cubes on skewers and grill over a medium-hot grill for about 10 minutes until done. Cut open a sample to check for doneness. They should be browned and crisp. Serve with the dipping sauce.

 

Sambal Tomat (Tomato Condiment)

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This recipe and others can be found in the following article:

 

Indonesian Sambals

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus

 

Ingredients

  • 3 tablespoons vegetable oil, peanut preferred

  • 10 shallots, chopped

  • 7 cloves garlic, chopped

  • 10 large red chiles, stems and seeds removed, chopped

  • 2 medium tomatoes, cut in wedges

  • 2 teaspoons shrimp paste (trassi)

  • 2 teaspoons lime juice, fresh preferred

  • Salt

Instructions

Heat the oil in a heavy skillet over medium high heat. Add the shallots and garlic and saute for 5 minutes, being careful they don’t brown. Add the chiles and saute for another 3 to 5 minutes.

Add the tomatoes and trassi, reduce the heat, and simmer for 10 minutes.

Place the tomato mixture along with the lime juice in a blender or food processor. Pulse to a coarse texture. This sambal should not be smooth.

Season with salt and allow to cool before using.

Yield: ½ to 1 cup

Heat Scale: Very Hot

 

Sambal Trassi (Shrimp paste Condiment)

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This recipe and others can be found in the following article:

Indonesian Sambals

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus


Ingredients

  • 1 tablespoon shrimp paste (trassi)

  • 2 tablespoons chopped red chiles, such as cayenne

  • 1 tomato, chopped

  • 2 teaspoons brown sugar

  • 1 tablespoon lime or lemon juice, fresh preferred

  • 1 teaspoon salt

Instructions

To toast the trassi, spread the paste on a piece of foil and fold to seal. Place under a broiler for 2 minutes. Remove and cool.

Combine all the ingredients in a blender or food processor and puree until smooth.

Serve this sambal at room temperature.

Sambal Oelak (hot chile and lime condiment)

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This basic, hot sambal, which has been called the “mother” of all sambals, is also spelled olek or ulek. Since “olek” means hot peppers, I’ll go with that spelling. This sambal goes well with meats and poultry as well as being a perfect condiment to just add heat to your meal. It can also be used as a base for creating other sambals or as a substitute for fresh chile peppers in recipes.

Ingredients

  • 1 cup dried red chiles, such as piquins or cayennes, stems removed

  • 6 cloves garlic

  • 3 tablespoons lime juice, fresh preferred

  • 1 tablespoon vegetable oil, peanut preferred

Instructions

Place the chiles in a bowl, cover them with hot water and let them sit for 15 minutes until softened. Remove the chiles, drain and discard the water.

Combine all the ingredients in a blender or food processor and puree until smooth. Thin the sambal with more lime juice if desired.