Jalapeno Breakfast Hash

I was going through the produce section over at Cherry Valley market the other day, and there were these jalapeno peppers that were simply irresistible. They were plump, lustrous, green and at a dollar twenty nine a pound! Well, I couldn’t pass them up. But now… what to do with these treasures? Hmm.. seems I have some left-overs in the fridge that could use a little pepping up…

Here’s what you’ll need:

  • two boiled potatoes
  • about eight ounces of left over corned beef
  • one medium onion
  • two jalapeno peppers

Nothing could be simpler. Dice the onion and toss it into a non-stick fry pan on a low to medium heat. Dice the potatoes, the colder they are the easier to dice, and toss them in a bowl with a splash of olive oil. Then add them to the pan. Dice up the corned beef, mince the jalapenos and toss these into the pan. Heat this through thoroughly. Pat the mixture down and let it brown a bit on the bottom before turning it over and repeating the process. Give the potatoes time to brown and then serve this with a poached egg on top.

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Sea Bass Stew

Its that time of year… winter is a great time to cook warm hearty soups. This one is quick and easy. Also Cherry Valley Market has been having Italian loaves on sale for $1.29 for a pair on Fridays.

Here’s what you’ll need:

  • 1 1/2 lb sea bass filets, cut into 2-inch pieces
  • 1 cup of fresh chopped tomato (about 1 medium sized tomato)
  • 1 cup of chopped onions
  • 2 large garlic cloves, chopped
  • 2/3 cup fresh parsley, chopped
  • 2 teaspoons tomato paste
  • 8 oz of clam juice
  • 1/2 cup Duck Walk white wine
  • 6 Tbsp olive oil
  • Touch of dry oregano, Tabasco, thyme, pepper
  • Salt

Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato and tomato paste, and gently cook for 10 minutes or so.

Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve with toasted Italian bread.

bluefish bikini

Chili Mango Chicken

I’ve noticed a sale on mangoes at Cherry Valley Market. And then there’s chicken in the freezer. Let’s put these to work. Now, if your kitchen is like mine, you probably have a lot of those Chinese condiments on hand so let’s get a little Asian inspired cooking done.

Here’s what you’ll need:

  • 1 lb boneless skinless chicken thighs
  • 2 cups sugar snap peas
  • 1 mango peeled, pitted, and chopped
  • 1 red onion chopped
  • 1 tbsp fresh grated ginger
  • 1 tbsp chili garlic suace
  • 1 tbsp cornstarch
  • 1 tbsp low sodium soy sauce
  • ½ tbsp. sesame oil

Combine the chicken cornstarch sesame oil and soy sauce and let this sit and marinate for about ten to fifteen minutes. Heat  little peanut oil in a wok and stir fry the vegetables, the peas, onion and ginger, but you could also throw some peppers and carrots thin cut or a little celery, whatever you have on hand here. Stir fry this up and add the chicken. Start browning the chicken and add the chili garlic sauce and add the mango. Cook this up until the chicken is cooked through thoroughly.

Serve this over some brown rice, and sprinkle with some sesame seeds for a little added ‘crunch’ and enjoy some saki for a change of pace.

Chili Mango Chicken jpeg