8.15.2008

Four Foods on Friday

Val over at picked my favorite topic this week...appetizers! :)

#1. What is your favorite appetizer?
Fast food/chain restaurants: mozzarella sticks; homemade: artichoke tartletts
#2. Do you eat enough appetizers that you get full and can’t eat your meal?
No, but I could make a meal out of hors d'oeuvres...does that count?
#3. Do you usually make frozen or fresh appetizers?
Always fresh. Appetizers are actually my speciality. I love them all...dips, crudités, tarts, antipasto, etc.
#4. Share a recipe or instructions for an appetizer.
A Texas-style appetizer for y'all to enjoy!

Cheese & Bacon Jalapeño Rellenos

from www.heb.com

18 fresh jalapeño peppers
4 oz. cream cheese
1 cup shredded cheddar cheese
1/2 cup bacon bits
2 tbsp. chopped onion
2 tbsp. fresh cilantro
1 clove garlic, peeled & chopped

1. Using plastic gloves, slice peppers in half, lengthwise. Remove the seeds & membranes witha small paring knife. Rinse out the seeds with cold water and pat dry.

2. Heat oven to 375ºF. Line a baking sheet with foil and spray with non-stick cooking spray; set aside.

3. Combine the cream cheese, cheddar cheese, bacon bits, onion, cilantro & garlic in a food processor and pulse the mixture until well blended.

4. Spoon the mixture into the jalapeño halves and arrange on the prepared baking sheet, filled-side up. Bake on the center oven rack for 10 minutes or until cheese is melted.

Makes: 18 servings
(2 halves per serving)

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Since this *is* my favorite food topic, a few foodie terms for you (at no extra charge) :)

amuse bouche: a tiny bite-sized morsel traditionally served before the first course of a meal. Amuse bouche are different from appetizers, in that they are not ordered from a menu by patrons, but, when served, are according to the chef's selection alone. These, often accompanied by a complementing wine, are served as an excitement of taste buds to both prepare the guest for the meal and to offer a glimpse into the chef's approach to cooking.

tapa: is the name for a wide variety of appetizer in Spanish cuisine. They may be cold, such as mixed olives and cheese, or warm, such as puntillitas, Andalusian battered, fried baby squid.

apéritif: is an alcoholic drink that is usually served to stimulate the appetite before a meal. It is often served with something small to eat, such as or crackers, cheese, pâté, olives, and various kinds of finger food.

Information from Wikipedia

4 comments:

corrin said...

I knew I loved you for a reason. That recipe sounds right up my alley.

Anele said...

I am SO trying that recipe!! YUMMY!!!

Karen said...

Oh wow! that sounds HOT!

Charla said...

I'm a Texas gal, too, and can also make a meal out of appetizers.
One time we ordered four appetizers and made a meal out of them. We shared them among us, and it was fun!