Not for the faint of heart, this turn on Jalapeno Poppers takes everything to a new level. This is grown-up snack food.
6 fresh Habanero chilies
4 ounces crawfish tails, chopped
4 ounces crumbled blue cheese
1 cup Panko Japanese bread crumbs
4 ounces cup flour
1 tablespoon water
Half cup canola oil for frying
Salt & pepper to taste
- Combine crawfish, blue cheese and 1/4 cup of the Panko in a bowl. Mix thoroughly and set aside.
- With a paring knife remove the cap from each Habanero and remove the seeds and membranes, be careful to not damage the shape of the chili. Fill each chili with the crawfish mixture.
- Combine egg and water and whisk to make egg wash. Roll each popper in flour, egg wash, and finally in the breadcrumbs, then place onto cookie sheets and refrigerate for one hour.
- Deep fry at 375 for 4-7 minutes.
Football season is just around the corner so I thought I would whip out some new gameday recipes. I’ll lead off with this recipe straight out the Waco’s Little Italy neighborhood. . . if Waco had a Little Italy. Guido’s Burrito Fritto is simply a chimichanga filled with pepperoni and mozzarella cheese with marina dipping sauce.
- 4 8″ flour tortillas
- 1 TBL flour
- 1 TBL water
- 8 ounces shredded mozzarella cheese
- 32 pepperoni slices
- 1 cup of your favorite marinara
- Heat each tortilla on a griddle or in the microwave. Cover with warm moist towel until you are ready for them.
- In a small bowl combine the water and flour to make a paste.
- On the bottom third of a tortilla place two ounces of cheese and eight peperoni slices.
- Fold into burrito (step by step diagram HERE).
- With a brush, paint the seems of your burrito with the flour paste. This should seal the burrito so it does not leak.
- Freeze for at least one hour.
- Deep fry at 350 degrees for 4 minutes, turning if nessecary.
In my 2010 cookbook, Third Coast Cuisine, I included a classic Yucatan Civiche with lots of fresh fish and shell fish. It was a very involved recipe and very delicious. Now thought I’d do one that’s a little more approachable. Enjoy!
- 1 small red onion, finely diced
- ½ cup cilantro
- 1 clove garlic, minced
- 1 TBL oregano
- 1 small tomato, finely diced
- 1 jalapeno, finely diced
- 1 pound fresh Gulf shrimp, peeled, de-veined and finely diced
- 1 orange
- 1 lemon
- ½ cup Key lime juice (you can use regular lime juice but it isn’t the same)
- 1 tsp cumin
- ½ tsp chili powder
- 1 avacado, finely diced
- Salt and pepper to taste
- 3-4 TBL extra virgin olive oil
- In a large bowl add first 13 ingredients in order. Mix thoroughly.
- Cover tightly with cellophane and refrigerate for at least three hours.
- Drain excess liquid before serving, toss with olive oil and adjust seasoning to taste.
- Serve with tortilla chips or platanos (fried plantains).