Parmesan Potatoes With Jalapeño Jelly Food

GRILLED POTATOES WITH JALAPEñO PESTO

Steps:

• Heat grill to medium-high heat.
• Quarter potatoes; place in large bowl. Add 2 Tbsp. dressing; toss to evenly coat. Place potatoes on grill grate; grill 5 to 7 min. or until heated through, turning occasionally. Transfer from grill to serving bowl.
• Blend remaining ingredients in blender until smooth. Add to warm potatoes; mix lightly.

JALAPENO POTATOES

Steps:

• Place the potatoes in a large pot and cover with water by at least 1 inch.
• Add the salt.
• Cook the potatoes over moderate heat until they are tender (about 25 minutes).
• Drain the potatoes, allow to cool.
• When potatoes have cooled enough to handle, slice them very thin.
• Preaheat the oven to 350°F.
• Grease a large baking dish (9x13).
• Warm the butter and oil in a sacuepan over medium heat.
• When the butter has melted, add the bell pepper, onions and garlic, and saute them until they are softened.
• Stir in the pimientos, the jalapenos, and the jalapeno liquid.
• Sprinkle the flour over the vegetables; mix it in well.
• Pour the milk in gradually, stirring to avoid lumps.
• Simmer briefly until the mixture is thickened.
• Remove the pan from the heat, add the grated cheese, mix well.
• Alternate layers of potatoes and sauce in the baking dish, ending with some of the sauce.
• Cover the dish tightly, and bake for 50-60 minutes, until the potatoes are soft and much of the sauce has been absorbed.
• Serve the potates hot.

PARMESAN POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bag combine Parmesan cheese, flour, salt and pepper; mix well. Place potatoes in bag and shake to coat.
• Pour butter into a 9x13 inch baking dish. Stir in potatoes.
• Bake in preheated oven for 1 1/2 hours, stirring occasionally.

JALAPENO POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Bring a large pot of water to a boil; cook the potatoes in the boiling water until just tender, 15 to 18 minutes. Drain and allow to cool to the touch before peeling and slicing thin. Place the sliced potatoes in a large bowl.
• Pour the milk into a saucepan over medium heat; gradually whisk the flour, salt, pepper, and garlic powder into the warming milk until smooth. Continue heating and stirring until the liquid is boiling and thickened. Add the Cheddar cheese and jalapeno peppers; cook and stir until the cheese is completely melted. Pour the sauce over the potatoes. Scatter the pimentos over the mixture; pour into the prepared dish.
• Bake until the potatoes are completely tender, about 30 minutes.

JALAPENO MASHED POTATOES

Steps:

• Thoroughly wash, clean, and dice potatoes.
• Place them in a pot of water with a dash of salt.
• Bring potatoes to a boil.
• Reduce the heat to a simmer and cook the potatoes until fork tender, about 12-15 minutes.
• Remove the pan from the heat and drain.
• In the same pot add the butter.
• Using a handheld masher, mash the butter into the potatoes.
• Add enough warm cream until desired smoothness is achieved.
• Season the potatoes with jalapeno, salt, and pepper to taste.

JALAPENO JELLY

Steps:

• Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
• Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
• Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
• Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

PAN-ROASTED SALMON WITH JALAPEñO

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a large, heavy sauté pan or cast-iron skillet over high heat. When the pan is hot, add the oil, and swirl it around. When the oil begins to shimmer, place the fillets in the pan, flesh side down, and allow to sear for about a minute, until the salmon has just started to pick up some color and releases easily from the pan.
• Use a spatula to turn the fillets onto their skin side, lower heat to medium and let them sizzle until the fish is caramelized around its bottom edges, approximately 2 to 3 minutes. (You may wish to use your spatula to press down on the fillets for the first 10 or 15 seconds to keep the skin from curling in the heat.)
• Turn heat to low, and add butter and diced jalapeño to the far side of the pan, then use the handle to tilt the pan away from you. Use a spoon to baste the fish with the sizzling butter and jalapeño. Continue basting, quickly and repeatedly, until the fish is golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of the salmon. Remove fillets from the pan, leaving the bulk of the butter and oil in it, and serve immediately, garnished with the chopped fresh herbs.