Tag Archives: Jalapeño peppers

Vietnamese Caramel Chicken

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This  main dish is an addictive take on ga kho gung, a spicy Vietnamese caramelized chicken with ginger and fish sauce, that is sweetened with onions, carrots, garlic, and light brown sugar.

Adapted from LAURA REGE
Food & Wine Magazine
January 2018

Serves 4

Ingredients:
4 whole chicken legs (2 1/2 pounds)
Kosher salt, to taste
Fresh ground black pepper, to taste
4 tablespoons canola oil, divided
I medium white onion, thinly sliced
1 large carrot, julienned
4 garlic cloves, minced
2 teaspoons ground ginger
1/2 cup light brown sugar
3 tablespoons rice vinegar
2 tablespoons fish sauce
2 whole Vietnamese Red Bird Chilies
1 Jalapeño pepper, sliced
2 tablespoons chopped cilantro or scallions, for garnish (optional)

Directions:
Season chicken with salt and pepper. In a deep 12-inch skillet, heat 2 tablespoons oil. Add chicken to skillet, skin side down. Cook over moderately high heat until browned, about 5 minutes. Turn chicken and brown other side, about 4 minutes. Transfer the chicken to a plate. Pour the oil out of the skillet and discard.

Return skillet to moderate heat. Add remaining 2 tablespoons oil, onions, carrots, garlic, and ginger powder; cook over moderate heat, stirring occasionally, until softened, about 2 minutes.

Add sugar, vinegar, fish sauce, and 1/2 cup water to skillet. Bring to a boil, and return chicken to skillet, skin side down. Simmer over moderate heat, occasionally basting the chicken, 8 minutes. Turn chicken and continue basting, adding water by tablespoonfuls if sauce thickens too rapidly, until an instant-read thermometer inserted in thickest part of chicken registers 165° and sauce is thickened, about 15 minutes. Add the jalapeño, and toss to coat in sauce.

To serve, transfer chicken to a platter, and drizzle sauce over the chicken. Garnish with cilantro or scallions, if desired.

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Bacon Pimento Cheese Dip

Pimento cheese is a staple in the Southern United States, but in the last few years, it has been  gaining popularity outside the South.  Here is an easy recipe where you can make your own pimento cheese spread with a bacony twist. Served with Ritz crackers, this is the perfect dip to be served as a appetizer for any given party.Enjoy!

 

Serves 8

Ingredients:
8 slices hickory smoked bacon
1 cup gluten-free mayonnaise
4 ounces cream cheese
One 4 -ounce jar diced pimentos, drained
2 jalapeño peppers, seeded and minced
2-3 scallions, diced
2 cups extra sharp cheddar cheese, shredded
2 cups pepper jack cheese, shredded
Kosher salt, to taste

Directions:
Preheat oven to 350°F.

Cook bacon in a large deep skillet or sauté pan over medium heat until crisp. Transfer to paper towel; allow to cool and crumble.

In medium bowl, stir together bacon, mayonnaise, cream cheese, pimentos, jalapeño peppers, scallions and shredded cheese. Season with salt and pepper.

Evenly spread the mixture in an ovenproof 2-quart casserole dish. Bake for 25 minutes or until cheese is completely melted and bubbly.

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