Jalapeno Mozerella and Tapatio
Jalapeno Mozerella and Tapatio
Keld’s Cookin’
The Ghetto Gourmet
Category Archives: snack
flavoured shapes
I was chatting online a couple weeks back and one of my friends stated that he was eating shapes. I blinked my eyes several times and asked him to repeat himself and he confirmed that he was eating pizza flavored shapes. I told him that I thought this was a very silly thing, indeed, and that he should stop pulling my leg when he continued on to inform me that each shape has a different flavor.
This went on for several minutes with links to images of “biscuits” and wikipedia articles about Arnott’s Shapes when he decided that I must try them.
Because they are baked, the texture resembles that of cardboard. However, the fact that you can actually see the “flavour” attracts me. This doesn’t taste anything like that nasty MSG-hotness laden BBQ flavor we have on potato chips here in the states. Once you get past the cardboard texture, they are actually quite delicious.
I’ll try and save some if anybody local would like to try them.
keld’s triangle appetizers
Slightly spicy
I still don’t have a food photographer but I hope these pictures are better than nothing.
This is just a quick snack that takes more manual dexterity and patience than usual but it’s worth it in the end.
- Triscuit thin crisps quattro formaggio
- fresh jalapeno
- diced tomatoes
- sliced onion
- Tapatío hot sauce
- sour cream
Spread approximately 1/2 to 1 full teaspoon on each triangle and for presentation purposes, only cover a part of the thin crisp leaving the rest exposed. Slice your jalapeno into rings and then slice each of those into half. Since these are fresh jalapenos, there really will be no need to remove the seeds. The bite will not be as strong as a pickled jalapeno.
Place each jalapeno half-slice onto the exposed part of the Triscuit, gluing it in place by pushing one edge into the sour cream. Next, place two or three tomato pieces along the top edge of the jalapeno, also gluing into place with the sour cream. Your onion slices should be about one quarter inch to one half inch long. We will be stabbing these into the remaining edge of sour cream leaning in towards the middle. Finally, top with a drop or two of Tapatio hot sauce and serve.
Gaufres avec glaçage au citron
Okay, it sounds fancy, which is what I was going for, but really it’s just waffles with lemon glaze. Or possibly gophers with lemon glaze. My French is a little fuzzy. It was very good; and simple. This recipe is just for the glaze. You can figure the waffles out, or the gophers…
- 1/2 package of cream cheese
- 1 c lemon juice
- 2 c powdered sugar
- 2 tbsp lemon zest
- 1 tbsp vanilla extract
Melt the cream cheese slowly over a medium-low heat. Add lemon juice, powdered sugar, lemon zest and vanilla then whisk until smooth.
Serve over waffles, pancakes, crepes or anything else yummy!
Keld’s Christmas hors d’oeuvres
Keld asked me to post this. This is a little something he whipped up, and it was quite tasty.
- 1 loaf Italian sourdough bread, sliced and toasted
- 1 package dehydrated sun-dried tomatoes
- pear juice (or any kind of juice, wine or water)
- 2 cloves garlic
- 2-3 tbsp olive oil
- salt and pepper
- sliced onion (we did it raw, but I would try sauteing or caramelizing as well)
- sliced roast beef (leave out if vegetarian)
- cottage cheese
- thyme, oregano, cumin
Rehydrate the tomatoes by adding enough pear juice (or whatever) to barely cover them and microwaving 30 seconds or until soft. Mince the tomatoes with the garlic and add this back to any remaining juice. Mix in the olive oil and salt and pepper. Garnish the toast with the tomato mixture and the remaining ingredients and enjoy!
As a side note, I would maybe put this back in the oven under the broiler for a minuted to melt and brown the cheese. Also, I would suggest trying a variation with prosciutto and mozzarella cheese for the roast beef and cottage cheese, if you happen to have any lying around.
rice to eat
I usually keep a couple cups of cooked rice in the fridge to use throughout the week. Tonight I just wanted a quick tasty snack. When you keep rice around precooked, meal prep becomes hassle free. This goes along the same lines as keeping boiled eggs and baked potatoes in the fridge to fulfill those ‘fast/junk food’ cravings. There are many creative ways you can dress up rice. This is one of them.
- 1/4 cup cooked rice
- 1 splash soy sauce
- 2 tablespoons crushed pineapple
- smidgen of cock sauce
This snack took a total of two minutes prep time. This included twenty seconds in the microwave for the rice while retrieving the other ingredients from the fridge. Top the rice with your soy sauce then your pineapple and dress with thin strands of Sriracha sauce, be careful this stuff is hot. You can double this recipe twice to feed four people a quick snack.
If you want to get really fancy you can take the scrapings and debris from left over chicken and mix it in with the rice. Put that extra chicken fat and skin to use, don’t throw it away. You can accomplish this quickly with some boiling water by using just barely enough water to cover your chicken thigh or chicken leg (you’ll be amazed at how much meat comes off once you get into the practice of doing this with all your meat) and simmer for five minutes or so. Drain the broth through a mesh type cloth to save for later and use the leftover meat for your serving of rice.
simple cucumber salad
- 2 cucumbers, sliced thin
- 1 small or 1/2 large red onion, cut in half and sliced thin
- 1 tbsp kosher salt
- 3 tbsp white wine vinegar
- 2 tsp dried or 1 tbsp fresh dill weed
- black pepper to taste
Toss cukes and onion with salt in a colander and place over a bowl and let drain 20-30 minutes. You will get quite a bit of water out, at least a few tablespoons. DO NOT skip this step, or you will get a soggy salad.
Drain the water and move the salad to a clean bowl. Add remaining ingredients and toss to serve.
july roasted carrots
- Small handful of early picked carrots
- Small bunch of celery
- Small handful of cashews
- Splash of olive oil
- Pinch of oregano
- Dash of sea salt
- Dash of black pepper
Using some of the vegetables I obtained from the farm, I decided to roast them. I had some fresh carrots that were still tiny so I just rinsed them and tossed them into a quart pan with some celery sliced into one inch strips and some oil. After everything is covered in oil toss in your oregano, salt, pepper and cashews then bake at 425 degrees for about fifteen to twenty minutes. That should be all. If you try this, let me know what you think.
The carrots end up just slightly soft and firm while the celery gives them a good structure. I used oil instead of butter because it just tastes better that way for some reason. I was going to garnish with parsley but I couldn’t find my parsley so I was a bit disappointed. I may even try it with a couple tablespoons of half-and-half spooned on top.
june tomato surprise
- 1 tomato
- 3 leaves romaine lettuce
- salt
- pinch of garlic powder or slivered garlic
- basil
- oregano
- capers
- parsley
- olive oil
- balsamic vinegar
Prep time on this is, like, five minutes. Slice your tomato, arrange on three leaves of rinsed romaine lettuce, sprinkle generously with salt and sprinkle with garlic. Sprinkle some capers, whole. Top with fine parsley and then drizzle with oil then a tiny bit of balsamic vinegar.
My guest was so antsy to eat tomatoes tonight that he kept peeking over my shoulder. He only ate maybe two hours before hand and he ate almost the whole plate and then asked for seconds.
A variation could include some lime juice in place of the balsamic with just a pinch of lime zest. Or you could sprinkle some hard boiled egg yolks on top with a pinch of cayenne. You could even dash some a hard cheese such as parmesan on there if you wanted. Let me know how the variations taste because I think they sound awesome. Rock on.
This was just an appetizer for our Tony’s pizza. We had some pictures to share, but my dinner guest didn’t know how to save the pictures to his phone. Just now we went up to pick up my Community Supported Agriculture produce from East Farms here in Utah. I’ll have to tell you all about the loot that I got. Some good stuff including rhubarb and fresh celery. I’m quite excited to tell you about it. Oh how I wish I had pictures to share.
quick salad
I was still feeling hungry after snacking on an orange so I found the occasion to be a good excuse to try some of that new food that I bought. Not in the mood to cook, I scanned the items in my refrigerator and saw some mushrooms and some basil and tomato feta cheese. Feta cheese and mushrooms sounded perfect.
Now, I could have just stuffed the mushrooms with feta cheese but then I would no longer have any feta nor would I have any mushrooms left. I would still like to have some throughout the next month. Also, I have some lettuce in the fridge that probably only has a shelf life of a couple weeks at most. Maybe I should use some of that lettuce, I thought to myself.
Looking at the lettuce, I noticed the green onions and figured that green onions would not only add flavor, but help add some body to the salad so that I could get full. Some of the yellow onion I had left over would provide the same purpose.
I rinsed off about three or four leaves of lettuce along with four mushrooms and two stalks of green onion. Remember that all of this food comes out of the ground so it never hurts to give things a quick rinse.
- 3 leaves red leaf lettuce (these are quite large)
- 4 button mushrooms
- 2 stalks green onion
- 1 small palm full of sliced onions
- 3 tablespoons basil and tomato feta cheese
- 1 tablespoon red wine vinegar
All I did after that was tear the lettuce into pieces with my hands, slice the mushrooms to make them go farther, cut the green onion into pieces, add a few slices of yellow onion, top with feta cheese and then splash a little bit of red wine vinegar into the bowl. Not all salads need dressing. The flavor of each piece of food in the salad should be enough to make your mouth water. Heck, my mouth is watering right now just remembering it.
Variations could include replacing the vinegar with juice from one-half of a lemon, sprinkling with fresh ground black pepper, adding 1/4 cup parsley or adding one-half of a diced roma tomato. This recipe can easily be doubled to feed two. Total cost is about one dollar per serving.
