Buffalo Chicken Stuffed Jalapeños

Buffalo Chicken Stuffed Jalapeños
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Ingredients
  1. 18 - 20 Jalapeño Peppers
  2. ⅓ cup (80 ml) Hot Sauce, such as Frank's Red Hot (I put that $%& on everything)
  3. 2 tablespoons (30 ml) Butter
  4. 2 cups (500 ml) Rotisserie Chicken; skin and bones removed, shredded
  5. 1 rib Celery; finely chopped
  6. ½ cup (125 ml) Monterey Jack Cheese; shredded
  7. ½ cup (125 ml) Blue Cheese; crumbled
  8. 10 slices Double Smoked Bacon
Instructions
  1. Preheat oven to 425°F (220°C).
  2. Working lengthwise, slice the jalapeño peppers in half. Using a small spoon or paring knife, scrape the seeds and ribs out of each jalapeño.
  3. Place a small saucepot over low heat. Add hot sauce and whisk in the butter until melted. In a medium size bowl, combine the pulled chicken, celery, Monterey Jack cheese and the blue cheese.
  4. Scoop some of the chicken mixture into each of the peppers, filling them up. Lightly mound the chicken into each pepper.
  5. Cut each piece of bacon in half and wrap each jalapeño in half a slice of bacon
  6. Place the peppers in a baking dish and until tender and heated through, about 15 minutes. Serve warm.
The Passionate Cooks Essentials http://thepassionatecook.ca/

Crab Cakes

Crab Cakes
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Ingredients
  1. 1/2 teaspoon Worcestershire sauce
  2. 1 tablespoon chopped dill
  3. 1/2 cup chopped green onions; green part only
  4. 1 1/2 teaspoons of old bay seasoning
  5. 1 pound crabmeat
  6. Salt and freshly ground pepper
  7. 2 tablespoon breadcrumbs
  8. 1/4 cup mayonnaise
  9. 1/2 teaspoon hot pepper sauce
  10. 1/2 cup all purpose flour
  11. 1/4 cup vegetable oil
Instructions
  1. 1. Gently fold the crabmeat, scallions, herbs, old bay seasoning, 2 tablespoons of breadcrumbs and mayonnaise to- gether in a medium bowl being careful not to break up the lumps of crabmeat. Season with salt and pepper to taste.
  2. 2. Carefully fold in the egg with a rubber spatula until the mixture just clings together. Add more crumbs if necessary.
  3. 3. Divide mixture into portions and shape into even patties. Arrange on a baking sheet and refrigerate for 30 minutes or up to 24 hours
  4. 4. Dredge crab cakes in flour and fry in heated oil until brown and crispy-approx 4 minutes each side 5. Drain and serve with lemon or dipping sauce
The Passionate Cooks Essentials http://thepassionatecook.ca/

Gougères

Gougères
Yields 50
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Ingredients
  1. 6 tablespoons (90 ml) Butter
  2. 1 cup (250 ml) Water or Light Chicken Stock
  3. ½ teaspoon (3 ml) Salt
  4. Pepper
  5. 1 Pinch of Paprika
  6. 1 cup (125 g) All-Purpose Flour
  7. 3 large Eggs
  8. 4 ounces (100 g) Gruyere Cheese; very finely diced or coarsely grated
  9. Milk for brushing
Instructions
  1. Heat the oven to 375°F/190°C.
  2. Put the butter in a heavy saucepan with the water or stock, salt, pepper, and paprika. Bring to a boil and pull from the heat.
  3. Dump the flour in all at once, and beat until smooth with a wooden spoon. The mixture will pull away from the sides of the pan and form a ball.
  4. Put the pan back on low heat and beat for a minute to dry the paste somewhat. Remove from the heat and let cool about 3 minutes.
  5. Add the eggs one at a time, beating vigorously with a wooden spoon after each addition. You want a smooth, soft, glossy paste that falls easily from the spoon.
  6. Stir in the cheese.
  7. Using a pastry bag, pipe 1-inch (2.5 cm) balls onto a buttered baking sheet, or simply drop the mixture by spoonfuls.
  8. Brush with milk so they will emerge golden and shiny.
  9. Bake until puffed up, nicely browned, and feather light when you pick one up, 25 to 35 minutes.
The Passionate Cooks Essentials http://thepassionatecook.ca/

Bacon Cheddar Toasties

Bacon Cheddar Toasties
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Ingredients
  1. 3 slices bacon
  2. 1 small onion ; diced
  3. 1/2 cup sliced almonds ; toasted
  4. 2 cups grated cheddar cheese
  5. 2 tablespoons fresh parsley ; chopped
  6. 1/4 cup sour cream
  7. 1/8 teaspoon Cayenne pepper
  8. 1 baguette
Instructions
  1. Cut bacon into 1/4 inch pieces and fry in pan over medium heat until browned and crispy. Remove pan from heat and put bacon on a paper towel then drain almost all fat from pan. Return pan to heat and add onions, cook till lightly golden. Drain on paper towel with bacon. Cool.
  2. While bacon is cooling, chop a 1/4 cup of the almonds.
  3. In a small bowl toss the cheese with the parsley, cooled bacon & onions and chopped almonds. Stir in sour cream and Cayenne pepper (if using).
  4. Preheat broiler and slice baguette into 1/2 inch thick pieces. Lightly toast one side then flip and spread with the mixture, broil until lightly golden (2-3minutes).
  5. Serve garnished with remaining almonds!
  6. *Note: the mixture can be stored in the fridge up to one day ahead.
The Passionate Cooks Essentials http://thepassionatecook.ca/