How To make Jalapeno & Red Pepper Corn Sticks
Vegetable oil 1 c Blue cornmeal**
1 c All-purpose flour
1/2 ts Salt
1 ts Sugar
1 tb Baking powder
2 Eggs
1 c Milk
1 Jalapeno pepper; deveined &
Seeded; chopped 1 Medium red bell pepper;
Deveined, seeded, chopped 2 tb Melted butter
**Blue cornmeal is available in Mexican specialty stores and the ethnic department of major supermarkets. Blue cornmeal originated in Santa Fe, New Mexico, where the dark exotic corn is a staple. Blue cornmeal is coarser, heavier, and nuttier tasting than yellow cornmeal. One may be substituted for the other quite easily. Using a cast-iron corn or muffin pan produces a delicious crunchy crust. The chile adds bite, while the sweet, mild bell pepper adds color. Preheat oven to 425F. Liberally grease a corn stick pan with the vegetable oil. In a large bowl, combine the cornmeal, flour, salt, sugar, and baking powder. In a small separate bowl, beat the eggs with the milk. Make a well in the dry ingredients and add the wet ingredients all at once. Stir just to combine, the batter will be lumpy. Gently fold in the peppers and butter. Fill the molds almost to the top with the batter and bake 20 minutes. Serve warm with lots of butter.
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12 LAZY dinner ideas when you need to cook at home | 15-minute meals QUICK & EASY
These 15-minute recipes are perfect when you want a meal quickly. I will also share easy food hacks and tips to make cooking easy.
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(2) 7 oz cans of El Pato hot tomato sauce
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♥ Sauce ♥
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1/4 cup water
1 teaspoon salt
2 teaspoons soy sauce
1 tablespoon ketchup
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Lodge 14 inch Cast Iron Wok
Frying Chopsticks
Cooling Rack
Electronic Knife Sharpener
Canon EOS Rebel T5i with 18-135mm STM Lens
Canon EOS 70D with 55-250mm STM Lens
Canon EOS 80D
Canon EF 50mm f/1.8 STM Lens
Panasonic LUMIX GH5 4K Mirrorless Camera with Lecia Vario-Elmarit 12-60mm F2.8-4.0 Lens
Gochu Twigim, Korean Stuffed Pepper
Ingredients
For the Stuffing
10 oz ground pork (You can substitute to ground beef, turkey or chicken)
3 cloves garlic, chopped
1/4 cup carrot, chopped
1 green onion, chopped
1/2 tsp salt
1/4 tsp black pepper
1 tsp cornstarch
1/4 tsp sesame oil
1/4 tsp sugar
To Prepare the Peppers
10 to 12 large Korean peppers or 14 to 16 jalapeno
1/4 to 1/3 cup tempura powder
For the Batter
2 cups tempura powder
1 to 1 1/4 cup cold water frying oil
For the Sauce (Cho-ganjang)
2 Tbsp soy sauce
2 Tbsp rice vinegar or lemon juice
1 tsp gochugaru, Korean red pepper flakes (You can substitute to cayenne)
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Hello Food Wishers! Chef John’s Corporate Overlords here with 13 of Chef John’s best Mexican-inspired recipes! Kick off your next fiesta with Shrimp & Jalapeno Nachos, Queso Dip, Salsa Cruda, and Classic Guacamole. Taco Tuesday gets an upgrade with Chef John’s Plastered Pork Tacos, Beef Birria Queso Tacos with Consomé, or some adorable Tiny Tacos. Plus, no celebration would be complete without The Perfect Margarita. Whether you’re in the mood for quick and easy Chicken Enchiladas or slow-roasted Pork Carnitas, Chef John has the perfect Mexican-inspired recipe for you!
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