Bloody Mary with Jalapeno Wine

Bloody Mary with Jalapeno Wine

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A lighter alternative than vodka-based bloody mary mixes!

Ingredients

3 oz. LaBelle Winery Jalapeño Pepper Wine
1 ½ cups Bloody Mary mix or tomato juice
¼ tsp. Worcestershire sauce
1/8 tsp. Horseradish, if desired
1/8 tsp. pepper

Instructions

Combine the ingredients and pour over ice in tall glass. Garnish with whatever you’d like! Celery is most common, but something unusual like green pepper slices or asparagus stalks are fun too.

Salsa de Jalapeño o Serrano Asado (Roasted Jalapeño or Serrano Salsa)

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The simplicity of this salsa, imported from northern Mexico and popular 
in Texas, is deceiving, for it is one of the best all-around table
sauces. The charred tomatoes and chiles have a robust flavor, and you
can control the texture. Some cooks char onion slices on the grill and
add them to this salsa.

Ingredients

2 large tomatoes
2 jalapeño or serrano chiles, stems removed
1/2 teaspoon salt, or to taste

Instructions

Grill the tomatoes and chiles by placing them 3 to 6 inches above the 
flames. Turn them often; they should be soft and the skins should be
charred.
In a blender, pulse the tomatoes and chiles for 30 seconds to the
desired consistency. Add salt to taste. The texture is smooth and the
sauce is flecked with tiny bits of the charred chile and tomato skins,
which add an interesting flavor.

Jalapeño Hushpuppies

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A Recipe From:

America’s Best BBQ:

100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

 

by Ardie A. Davis and Chef Paul Kirk


This recipe and other can be found in the Book Excerpt: America’s Best BBQ

Ingredients

2 cups yellow cornmeal

1 cup all-purpose flour

3/4 teaspoon seasoned salt

1/2 teaspoon cayenne

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup chopped scallions

1 or 2 jalapeño peppers

2 large eggs

1 cup buttermilk

2 tablespoons bacon grease

canola oil or lard, for deep frying

Instructions

In a large bowl, mix the cornmeal, flour, seasoned salt, cayenne, baking powder, and baking soda until combined. Add the scallions and jalapeno peppers and stir to combine.


Add the eggs, buttermilk, and bacon grease. Stir it all up until the flavors are thoroughly blended.


Heat the frying oil in a deep fryer to 350 degrees F. (or use a deep pot and measure the oil temperature with a deep-frying thermometer). When it’s hot, use a tablespoon to drop your hushpuppies in. Allow them to brown on all sides. They will begin floating when done, after 5 to 7 minutes. Be careful not to overcook them.

Jalapeño Margarita

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This is certainly a unique capisicum cocktail. To make Hot and Sour Mix: 
to one quart of sour mix add 4 large jalapeños, stems and seeds removed,
diced and let steep for at least 24 hours. Note: This recipe requires
advance preparation.

Ingredients

1 1/4 ounces tequila
3/4 ounce Triple Sec
2 ounces hot and sour mix (see headnote)
1 1/2 ounces lime juice
Dash of Tabasco® Jalapeño Sauce
Lime slice and whole jalapeño for garnish

Instructions

Place all ingredients, except lime slice and whole jalapeño, in a 
blender and blend to mix. Pour over ice In a glass and garnish with the
lime slice and whole jalapeño. If a frozen margarita is preferred, add
one cup ice to blender with other ingredients.

Brazilian Steaks With Jalapeño-Lime Salsa

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Brazilian Steaks

With Jalapeño-Lime Salsa

Total time: about 22 minutes

Ingredients

A gas or charcoal grill – preheated to 450˚F

Food processor

Pastry brush

Non-stick cooking spray

Heated platter

Large sheet aluminum foil

 

2 jalapeño peppers chopped

2 teaspoons kosher salt

2 small white onions, chopped

6 cloves garlic, chopped

1/2 cup freshly squeezed lime juice

1/3 cup dry red wine

2 teaspoons dried oregano

1 teaspoon freshly ground black pepper

1 cup coarsely chopped Italian parsley

4 (1/2-pound) sirloin steaks, 1 1/2-inches thick

Olive oil

Instructions

Brazilian Steaks


Step 1:

Combine the peppers, salt, onions, garlic, lime juice, wine, oregano, bay leaf, black pepper, and the parsley, in a bowl in a blender or food processor, and process with 2-3 pulses to get a salsa-like texture. The amount will be approximately 1 cup. Cover and keep at room temperature until ready to use.

Step 2:

Brush both sides of the steaks with the olive oil; spray the grill with non-stick cooking spray, then place the sprayed grill on pre-heated barbecue.

Step 3:

Place the steaks on the grill over direct heat, and cook for 5 to 6 minutes per side, to an internal temperature of 145˚F for medium-rare.

Step 4:

Remove the steaks and place on a heated platter, cover with foil, let stand for 5 minutes.

Step 5:

Serve the steaks with the room temperature salsa.