GRILLED CORN WITH JALAPEñO-FETA BUTTER
This dish puts a spicy, cheesy spin on the classic buttered corn-on-the-cob. The ears are charred on the grill, then rubbed with a feta and jalapeño-flecked butter that melts all over the sweet, blackened kernels. The compound butter is perfectly adaptable. You can substitute other cheeses for the feta, and play around with different kinds of chiles and herbs. Be sure to save any leftover compound butter in the freezer. It's also terrific sliced on top of grilled or roasted chicken, fish or meats.
Provided by Melissa Clark
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- To prepare the jalapeño-feta butter, in a small bowl, mash together the butter, jalapeño, feta, cilantro, garlic, lime or lemon juice, salt and coriander.
- Divide the butter equally onto six pieces of parchment paper large enough to wrap them snugly (6-inch squares should do it), form into logs, and wrap well, twisting the ends like candy wrappers. Chill for at least 2 hours and up to 3 days before using, or freeze for up to 3 months.
- Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Brush corn lightly with oil. Grill until charred on all sides, 3 to 6 minutes total.
- Transfer corn to plates, and serve each ear with a log of jalapeño-feta butter for rubbing onto the ear.
ORECCHIETTE WITH CORN, JALAPEñO, FETA AND BASIL
Sweet, peak season corn is at the heart of this flavorful and simple-to-make summer pasta. The jalapeño offers a pleasant kick, and the feta cheese tossed in at the end melts slightly, giving the sauce a silky texture. It's worth seeking out orecchiette here, as it nicely catches the corn kernels, creating perfect bites. If you can't find it, fusilli or farfalle would work in its place. Serve with a bright, simple salad alongside and fresh fruit for dessert.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of well-salted water to a boil. Add pasta, and cook until it is just short of al dente, about 10 minutes. Drain, reserving 1 cup of pasta cooking water.
- While pasta cooks, make the sauce: In a 12-inch skillet, melt butter over medium heat. Add jalapeño, and cook until softened, about 1 to 2 minutes. Add corn, and cook until it begins to brown in spots, about 3 to 4 minutes. Season with salt. Add 1/4 cup of pasta water and bring to simmer and cook until reduced by half, about 1 to 2 minutes.
- Add pasta to skillet, tossing to coat with sauce. Add feta cheese and an additional 1/4 cup of pasta water, tossing until pasta is slick and glossy with sauce. If needed, add in another 1/4 cup pasta water. Stir in basil. Transfer to a large bowl and scatter with remaining basil. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 791, UnsaturatedFat 8 grams, Carbohydrate 113 grams, Fat 27 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 17 grams, Sodium 760 milligrams, Sugar 14 grams, TransFat 0 grams
THE ORIGINAL NACHOS
The first nachos were said to have been invented in Piedras Negras, Mexico, in 1940, with just three ingredients. As the story goes, a group of women walked into the Victory Club in Piedras outside business hours. Aiming to please, Ignacio Anaya, the maître d'hôtel known as Nacho, ran to the kitchen and made a quick appetizer with ingredients he found. Today's nachos know no end to their variations: They can have a number of seasoned layers, like these bricklayer-style nachos, or these vegetarian bean nachos, or simply be topped with cheese sauce, like those sold at concession stands. But the simplicity of its original, with its barely salted chips, nutty melted cheese and briny pickled jalapeños, is sure to charm true fans.
Provided by Pati Jinich
Categories snack, burritos and nachos, crackers and chips, finger foods, appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Set racks in the upper and lower thirds of the oven and heat to 400 degrees.
- Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.
- Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.
COURGETTE, JALAPEñO & FETA NACHOS
We can't resist these simple spring nachos with courgette, punchy feta cheese and spicy jalapeño. They make a great sharing snack for a relaxed gathering
Provided by Lulu Grimes
Categories Lunch, Snack
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Fry the onion in the oil until softening, then add the chillies and courgettes and fry until starting to soften. Add the paprika, season well, and fry for a min more, then stir in the lettuce and cook until wilted. Stir in half the coriander.
- Melt the cream and feta in a small pan, whisking out any lumps. Put the pumpkin seeds in a small ovenproof dish and roast for 5-8 mins or until toasted. Tip the tortilla chips onto a baking tray and warm in the oven for 5 mins.
- Arrange the tortilla chips on a large platter and spoon over the courgette and jalapeno mixture, followed by the feta cream. Scatter over the remaining coriander and pumpkin seeds.
Nutrition Facts : Calories 744 calories, Fat 56 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 2.1 milligram of sodium
More about "courgette jalapeño feta nachos food"
COURGETTE, JALAPEñO & FETA NACHOS | RECIPE | BBC GOOD FOOD RECIPES, FOOD, SAVOURY FOOD
From pinterest.com.mx
HOW TO MAKE THE PERFECT NACHOS | SNACKS | THE GUARDIAN
From theguardian.com
COURGETTE, JALAPEñO & FETA NACHOS | RECIPE | BBC GOOD FOOD …
From pinterest.com
COURGETTE, JALAPENO AND FETA NACHOS — ASPIRE DIETITIANS
COURGETTE, JALAPEñO & FETA NACHOS RECIPE | RECIPES.NET
From recipes.net
COURGETTE, JALAPEñO & FETA NACHOS - PRESSREADER
From pressreader.com
COURGETTE, JALAPEñO & FETA NACHOS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LOADED VEGGIE NACHOS RECIPE - COOKIE AND KATE
From cookieandkate.com
COURGETTE, JALAPEñO & FETA NACHOS RECIPE - THE COOK BOOK
From thecookbook.pk
NACHO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
COURGETTE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY LOADED MEXICAN NACHOS - ISABEL EATS
From isabeleats.com
THE BEST VEGETARIAN BARBECUE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TOMORROW’S RECIPE: COURGETTE, JALAPEÑO & FETA NACHOS
From pressreader.com
EASY JALAPENO NACHO CHEESE RECIPE – MEXICALI BLUE
From mexicali-blue.com
COURGETTE, JALAPEñO & FETA NACHOS | RECIPE | BBC GOOD FOOD …
From pinterest.com
HOW TO MAKE COURGETTE (AND OTHER SUMMER VEG) FRITTERS – RECIPE | FOOD - THE GUARDIAN
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love