Posts Tagged ‘spicey’


Honeymoon Soup

December 4, 2012

Once the holiday turkey has provided the last bit of meat for a meal,it’s final hurrah is soup. Stock made with  roasted bones, like a roasted vegetable,will have a rich,more intense flavor than it’s boiled brothers. Since the majority of  the skin is gone as well,it is a very low fat stock.There  is little  to no skimming needed. Honeymoon Soup is a take off  on  the  classic  Italian wedding soup.The dense flavor of the stock holds up well to the addition of  jalapenos to a basic mirepoix, and jalapeno and turkey meatballs.

The Stock

bones from one 14 or more lb. turkey,or 2 breasts (can also be done with chicken carcass)

1 large sweet onion, rough chop

3 stalks celery,cut in at least 1” pieces

1/2 bag mini carrots

2 jalapenos,ribs and seeds mostly removed depending on heat you want

2 cans vegetable broth (or chicken)

2-3 C. water

2 C. cooked wild and brown rice (optional)

Put the broth, cold water and bones in 8 quart stock pot,making sure bones are covered.Bring to slight boil and  then simmer at least 3 hours.


1 lb. ground turkey

3 cloves garlic,crushed

2 slices soft bread,crust removed

1/2 C. milk

2 jalapenos,very finely chopped (seeds and ribs  removed depending on your heat  sensor!)

1 t. ground bl. pepper

Crumble the bread and cover with milk.When absorbed,combine with meat, garlic,jalapenos and pepper. Put in the fridge until the soup is  almost   done.

Strain your soup,making sure   any little pieces of  bone are gone. Put the broth back into the stock pot,or in my case I transfer it to my crock pot,which is too small for making the  stock.

Get  meat out of  fridge and make teaspoon sized mini meatballs. Brown on all sides in a frying pan. (about 15 minutes total cooking),Deglaze the pan with 1/2 C. water and put in the broth.

Melt one tablespoon butter in the same frying pan and start your mirepoix and jalapenos,. Cook only fifteen minutes,just enough to heat them through.Add them to your broth. Simmer on low about 2 hours,until vegetables are just barely soft.

I add rice individually to each serving,rather than cook in the soup. I recommend heating the rice before adding, as it will cool the soup considerably. So if you are adding the starch, now is the time to do it! Put the rice in the bottom of your bowl, and ladle your soup carefully over it.

Pour into bowls or large mugs, topped with a few slices of  raw jalapeno.. Perfect fall warmth…




July 20, 2012

Poppers are the perfect name for these little guys,because you will pop one after another in your mouth.A creamy, slightly  crunchy appetizer or snack, with just the right amount of kick. No need for heavy breading and frying, and so easy to pop on the grill or under the broiler. Perfect with a nice margarita on a hot summer night, on a tray with some stuffed mushrooms,during halftime, or anytime you are looking for a spicey treat.

  • 8 jalapeno peppers
  • 1/4 C. cream cheese
  • 1/2 C. shredded Monteray Jack cheese
  • 1/2 C. shredded sharp cheddar
  • 2 scallions,very finely diced,reserve some of green tips for garnish
  • 5-10 seeds from the jalapenos depending on hot much heat you want
  • 1/4 t. each: cumin,coriander,smoked paprika,bl.pepper

Cut the jalapenos in half.Scoop out the seeds,reserving some to put in the filling.Remove the white membrane as well,again leaving some depending on how much heat you can handle.The jalapeno itself is relatively mild,the seeds and the membrane will set your mouth on fire!

Very finely dice one half of a pepper,and one scallion.Save some seeds for extra kick.

Combine all cheeses,diced pepper and scallion,seasonings and the seeds you set aside.

This cheese mix alone would make a great dip,heated until bubbly and served with some tortilla chips!!Pack your peppers with about a teaspoon of cheese each.Amounts will vary a bit depending on the size of each pepper.Place on a hot grill and cover.Grill for about 7 minutes, or more if you like less snap in your pepper.

I put mine under the broiler to brown the tops a bit.Watch them as they brown quickly.Serve with some snipped scallion tip as garnish.