Author: Dana & Nancy

Dana & Nancy are part of a food-loving family of four living in northern Westchester County, New York.
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Cheese and Shrimp-Stuffed Poblanos

I didn’t use Chihuahua cheese since I waited so long to decide on a recipe and didn’t have time to search for it!

From Cooking Light, January 2010

Chihuahua cheese, a Mexican melting cheese, enriches and slightly thickens this creamy sauce. Substitute shredded cheddar cheese if you can’t find Chihuahua.

Yield: 4 servings

Ingredients:
1 red bell pepper
8 poblano peppers
2 tablespoons olive oil
1 pound peeled and deveined medium shrimp, chopped
1/2 teaspoon salt, divided
5 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1/4 teaspoon ground red pepper
1/2 cup half-and-half
3/4 cup fat-free milk, divided
3/4 cup (3 ounces) shredded Chihuahua cheese
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice

Preparation:
1. Preheat broiler.

2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, and whole poblanos on a foil-lined baking sheet. Broil 10 minutes or until blackened, turning poblanos to blacken all sides. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Finely chop bell peppers. Cut tops crosswise from poblanos; remove seeds.

3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Remove from pan.

4. Add garlic to pan; sauté 30 seconds, stirring constantly. Sprinkle with flour and ground red pepper; cook 1 minute. Slowly add half-and-half, stirring with a whisk. Stir in 1/2 cup milk; cook 1 minute, stirring constantly. Remove from heat; let stand 2 minutes. Add cheese and 1/4 teaspoon salt, stirring until smooth. Place 1/3 cup cheese mixture in a large bowl; reserve remaining cheese mixture. Add bell pepper, shrimp mixture, cilantro, and juice to 1/3 cup cheese mixture in bowl; toss to coat. Stir 1/4 cup fat-free milk into reserved cheese mixture. Spoon 3 tablespoons cheese sauce onto each of 4 plates. Spoon 6 tablespoons shrimp mixture into each poblano. Place 2 stuffed poblanos and two tops on each plate.

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Piri-piri Chicken

From: Steven Raichlen’s Barbecue Bible
Found on www.pepperfool.com

2 whole chickens (3-1/2 to 4 pounds each)
1/2 cup extra-virgin olive oil
8 tablespoons salted butter, melted
1/3 cup fresh lemon juice
3 to 4 tablespoons Piri-Piri (recipe below) or other hot sauce
1 tablespoon sweet paprika
1 teaspoon ground coriander
3 cloves garlic, peeled
3 scallions, both white and green parts, trimmed and sliced
3 tablespoons coarsely chopped fresh Italian parsley
1 piece (1 inch) fresh ginger, thinly sliced
2 bay leaves, crumbled
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Piri-Piri Sauce:
6 to 12 pimenta malagueta or other hot red chilies
1 teaspoon coarse (kosher or sea) salt
1/3 cup red wine vinegar
3/4 cup olive oil
1/4 cup hot water

Spatchcock the chickens (see instructions below), then place them in a large, nonreactive bowl. Combine remaining ingredients in a blender and process to a smooth puree. Pour half this sauce over the chickens, coating them well. Refrigerate remaining sauce, bringing it to room temperature before serving time. Cover and let chickens marinate in the refrigerator for 4 to 12 hours (the longer the better). Use indirect grilling method (see box), placing a drip pan in the center. If using gas, cook on medium.

When ready to cook, oil the grill grate. Place the chickens, skin side up, on the hot grate, reserving any marinade in the bowl. Brush chickens with the marinade, then cover the grill and cook for 30 minutes. Uncover and brush chickens with marinade. Cover and continue grilling until juices run clear from thickest part of the thigh or until an instant-read meat thermometer inserted in thigh registers 180 degrees F. For crisp skin, place the chickens skin side down on the grate directly over the fire for the last 5 to 10 minutes. Using spatulas, carefully transfer chickens to a platter; let stand for 5 minutes before carving. Serve with the reserved sauce.

To Spatchcock a Chicken: Remove and discard the fat inside the body cavity. Rinse the bird, inside and out, then drain and blot dry with paper towels. Place the bird, breast side down, on cutting board. Using poultry shears, cut through the flesh and bone along both sides of the backbone. Cut from tail end to head end; completely remove the backbone. Open the bird like a book, gently pulling the halves apart. Using a sharp paring knife, pierce the top of the breastbone crosswise. Run your thumbs along and under the sides of the breastbone and attached cartilage and pop them out. Spread the bird out flat. For a more attractive bird, turn it over and, using a sharp knife, make a slit in the skin between the lower end of the breast bone and the leg, 1 inch long on each side. Stick the end of the drumstick on that side through the slit.

Piri-Piri Sauce
Makes about 1-1/2 cups

Thinly slice the chilies and combine them with salt and vinegar in a clean 1-pint jar with a lid. Cover and shake until blended. Add oil and water and shake again. Let sit, in a cool place, for a few hours or even days, so the flavors ripen. Taste for seasoning, adding more salt if desired. The sauce will keep, tightly covered in the refrigerator, for several weeks.

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Mango Lassie

We added strawberries and a couple of teaspoons of sugar. Because of the nonfat yogurt, it was missing sweetness.

2007, Ellie Krieger, All rights reserved

Ingredients
2 ripe, sweet mangos
1 1/2 cup plain nonfat yogurt
2 tablespoons honey
2 cups ice (1 tray of ice)

Directions
Peel and dice the mango and puree in the blender. Add the rest of the ingredients and puree until the ice is crushed and the drink is frothy. Serve in tall glasses with additional ice, if desired.