Fish Tacos and Other Recipes from our Delicious Dinner Parties
Deviled Eggs
Grandma
eggs, hard boiled
yellow mustard
white vinegar
sugar
miracle whip light
salt
black pepper
paprika, for garnish
This one you kind of have to do by taste – mash up the cooked egg yolks and mix with a big blob of Miracle Whip, a splash of white vinegar, a sprinkle of sugar, a squirt of yellow mustard, and salt & pepper. Mix it all in a bowl and put it back in the hollowed out eggs and top with paprika.
Bacon Wrapped Jalapeno Thingies
thepioneerwoman.com
fresh jalapenos, 2-3 inches in size
cream cheese, softened
thin, regular bacon, sliced into thirds
Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon piece (1/3 slice). Secure by sticking a toothpick through the middle (At this point you can freeze them, uncooked in a Ziploc bag for later use.).
Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.
Serve immediately if you want ’em hot, or they’re great at room temperature.
Grilled Cheese and Tomato Stacks
Bon Appétit August 2009
Makes 4 to 6 servings
Halloumi is a pleasantly salty Greek cheese that grills well.
1 teaspoon extra-virgin olive oil
1 teaspoon finely chopped fresh mint
¼ teaspoon ground cumin
½ lb. Halloumi cheese,* cut into 1/4-inch-thick slices
16 white or whole wheat mini pitas
2 ripe medium tomatoes, cored, halved, cut into 1/4-inch-thick slices
Sea salt
Whisk 1 teaspoon oil, mint, cumin, and pinch of freshly ground black pepper in medium bowl to blend. Add cheese slices; toss to coat. Marinate at room temperature at least 30 minutes and up to 2 hours. DO AHEAD: Can be made 2 days ahead. Cover; chill.
Prepare barbecue (medium-high heat). Grill pitas until warm and grill marks appear, about 1 minute per side; transfer to serving plate. Grill cheese until grill marks appear and cheese begins to melt, about 1 minute per side. Stack each warm pita with slice of tomato and cheese. Drizzle with oil and sprinkle tomatoes lightly with sea salt.
* Available at some supermarkets and at specialty foods stores, natural foods stores, and Greek markets.