Showing posts with label jalapeno. Show all posts
Showing posts with label jalapeno. Show all posts

Thursday, October 4, 2012

Cheese Stuffed Jalapenos (Peynirli Jalapeno Biber Dolmasi)

12 jalapeno peppers
2 cloves of garlic, minced
½ cup cream cheese
¼ tsp cumin
¼ tsp paprika
1 tsp salt to taste
¼ cup jack cheese, shredded

Preheat the oven to 375F (190C). Either slice the jalapenos in half lengthwise or slice off the top one-third (lengthwise) of each jalapeno to make a boat shape out of each pepper. (The halved jalapenos will be twice as many stuffed peppers, but you can put more filling into the boat-shaped peppers). If you choose to make the boats, you can mince the tops and add them to the filling if you want some extra heat, or save them for another recipe. Scrape out all the seeds and ribs from each jalapeno with a spoon.
Mix together all the filling ingredients and pack the filling into the jalapenos. Arrange the peppers on a baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked. Serve warm.
ENJOY

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TURKCE
12 jalapeno biberi
2 dis sarimsak, ezilmis
½ su bardagi krem peynir
½ cay kasigi kimyon
½ cay kasigi kirmizi toz biber
1 cay kasigi tuz
¼ su bardagi jack/kasar peyniri, rendelenmis

Firini 190C (375F)’ye isitin. Jalapenolari isterseniz boyuna ikiye kesin, ya da sap kismindan 1/3 unu boyuna keserek kayak seklini verin. (Yariya kestiginiz biberlerden iki kati peynirli biber cikarken, kayak seklindekiler de daha fazla peynirli ic alacaktir). Eger kayak seklini tercih ederseniz, kestiginiz kucuk parcalari minik mink dograyarak peynirli ice karistirarak biraz daha aci elde edebilir ya da daha sonra kullanmak uzere saklayabilirsiniz. Jalapenolarin icindeki butun cekirdek ve dammar kisimlarini  bir kasik yardimiyla kaziyarak temizleyin.
Butun diger ic malzemeyi karistirin ve biberlerin icine doldurun. Peynirli jalapenolari yagli kagit serdiginiz firin tepsisine yerlestirin ve yaklasik 20-30 dakika, ya da uzerleri hafif pembelesip biberler pisene dek pisirin. Sicak veya ilik servis yapin.
AFIYET OLSUN

Sunday, July 22, 2012

Roasted Jalapenos with Sauce (Kozlenmis Soslu Jalapeno Biberi)

1 lb fresh jalapeno pepper, washed
3-4 Tbsp vinegar
5 Tbsp olive oil
1 tsp salt to
taste
1 tsp sugar (optional)
6 medium cloves of garlic, peeled and sliced
¼ cup fresh parsley, finely chopped (optional)
1 tsp peppercorns (optional)

Lightly roast the jalapenos either over a grill or a stove until they get a couple of dark spots on each side. Make sure not to over roast, we would not want the skins to be removable. Let them cool for a while. Then, preferably remove the stems or you may keep them on. In a bowl, combine vinegar, olive oil, sugar, parsley and
salt. Add the roasted jalapenos and mix them all. Either use glass jars or other storage containers to store the jalapenos.
Divide the garlic cloves and peppercorns evenly between the containers. I usually prefer glass jars with tight caps if I am going to store them for a long time. Place some peppercorns and garlic in the bottom of the container and add a thick layer of roasted japalenos. Then continue layering with garlic, peppercorns and jalapenos until the container is full to the top. Try not to leave much space in between the jalapenos by pushing from the top.
Pack all the containers the same way and then distribute the remaining olive oil-vinegar sauce between the containers. All the jalapenos do not need to be covered with the sauce, so just use what you have. Close the lids tight. Keep the jars/containers in the refrigerator and you may serve these roasted jalapenos with any kind of dish.
ENJOY

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TURKCE
½ kg jalapeno (Meksika) biberi, yikanip kurulanmis
3-4 yemek kasigi sirke
5 yemek kasigi zeytinyagi
1 tatli kasigi tuz
1 tatli kasigi seker (istege bagli)
6 dis orta boy sarimsak, soyulmus ve dilimlenmis
½ cay bardagi taze maydanoz (istege bagli)
1 tatli kasigi tane karabiber (istege bagli)

Jalapeno biberlerini izgara ya da ocagin uzerinde her taraflarinda esit kucuk siyah kabarciklar olana dek hafifce kozleyin dek pisirin. Biberlerin kabuklarinin ayrilmasini istemedigimizden dolayi fazla kozlememeye dikkat edin. Kozlediginiz jalapenolari sogumaya birakin. Tercihen saplarini koparin ya da saplariyla birlikte de kullanabilirsiniz. Bir kasede, sirke, zeytinyagi, seker, maydanoz ve tuzu guzelce karistirin. Kozlenmis biberleri ilave edin ve harmanlayip karistirin.
Hazirladiginiz biberleri sster cam kavanoz isterseniz de saklama kaplarinda koruyabilirsiniz. Ben genelde uzun sureli saklayacagim zamanlar agzi guzel kapanan cam kavanozlari tercih ediyorum. Sarimsaklari ve tane biberleri kullanacaginiz kaplar arasinda esit paylastirin. Once kaplarin dibine biraz karabiber ve sarimsak koyun sonra bir miktar kozlenmis jalapeno ilave edin, sonra tekrar sarimsak ve karabiber, jalapeno olamk uzere tabakalar halinde kaplari agzina kadar doldurun. Arada bosluk kalmamasi icin uzerinden biberleri hafifce bastirabilirsiniz. Butun jalapenolari kaplara yerlestirdikten sonra geriye kalan zeytinyagli sirkeli sosu esit olarak bitin kaplara paylastirin. Biberlerin tamamen sos ile kaplanmasina gerek olmadigi icin elinizde ne kadar sos varsa onu kullanin. Kapaklarini sikica kapatin ve buzdolabinda saklayin.
Kozlenmis soslu jalapenolari her turlu yemek cesidi ile birlikte servis yapabilirsiniz.
AFIYET OLSUN

Ana Sayfaya Don

Tuesday, May 29, 2012

Pickled Jalapenos (Jalapeno Tursusu)

1 lb fresh jalapenos, washed and sliced
¾ cup vinegar
1 cup water
8-10 cloves of garlic
1 Tbsp salt
2 Tbsp sugar
1 tsp black peppercorns
1-2 bay leaves (optional)

Pack the sliced jalapenos (preferably tight) into clean glass jars along with the garlic, bay leaves and black peppercorns. Leave some space (1 inch) on top. Add salt and sugar on top. Then, fill the jars with vinegar and water up to top. Close the lids tight and shake the jars up for a couple of times so that the salt and sugar will be dissolved and evenly distributed.
Age several weeks at room temperature (preferably in dark) before using or keep refrigerated up to 2 months if you are not planning to use them earlier.
ENJOY

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TURKCE
½ kg taze jalapeno biberi, yikanmis ve ince dilimlenmis
¾ su bardagi sirke
1 su bardagi su
8-10 dis sarimsak
1 yemek kasigi tuz
2 yemek kasigi seker
1 tatli kasigi tane karabiber
1-2 tane defne yapragi

Dilimlenmis jalapeno biberlerini sarimsak, karabiber ve defne yapraklari ile birlikte cam kavanozlara doldurun (tercihen siki sekilde). Ust kisminda yaklasik 2 cm kadar bosluk birakin. Sonra, tuz ve sekeri ilave edin. Ardindan kavanozlarin agzina kadar sirke ve suyu ekleyerek kapaklarini sikica kapatin. Bir kac defa kavanozlari alt ust ederek tuz ve sekerin esit olarak karismasi icin nazikce calkalayin.
Oda sicakliginda (tercihen karanlik bir ortamda) 1-2 hafta fermente olmaya birakin veya eger tursuyu hemen tuketmeyecekseniz buzdolabinda 2 aya kadar saklayabilirsiniz.
AFIYET OLSUN