Stuffed Jalapeño Peppers

Posted on August 25, 2014 by admin
Stuffed Jalapeño Peppers
Yields 10
August can be bittersweet for many - it's back-to-school time and signals the end of summer. But it also means that football season is just around the corner! Gear up for tailgating and football parties this fall with this spicy crowd-pleaser from our friends at Big Green Egg ®.
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Prep Time
10 min
Cook Time
30 min
Total Time
45 min
Prep Time
10 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2½ cups grated Parmesan cheese
  2. 10 Jalapeño peppers (split and seeded)
  3. 1 pound ground turkey
  4. 8 ounces cream cheese
  5. 4 ounces shredded cheddar
Instructions
  1. Using the Jalapeño Corer from the Jalapeño Pepper Rack, cut off stem end of the jalapeños and remove the seeds. Be careful not to touch eyes or face, as pepper juice can sting.
  2. Place Parmesan cheese, turkey and cream cheese in a food processor. Blend until all ingredients are combined; spoon the mixture into each of the split jalapeños.
  3. Set the EGG for indirect cooking at 375°F/190°C.
  4. Grill the jalapeños until the peppers are tender and lightly browned, about 20 to 30 minutes for twenty average size peppers. Add the shredded cheese 2 minutes before you finish cooking the peppers so that it will have time to melt.
Notes
  1. Enjoy! Recipe courtesy of Big Green Egg ®
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Fresh Fig Compote

Posted on August 14, 2014 by admin
Fig Compote
Yields 2
Fresh figs - another great thing about late summer! Enjoy this seasonal treat on top of just about anything with Chef Jennifer's Fresh Fig Compote. Jennifer Hill Booker is a classically trained chef, cooking teacher and soon to be published cookbook author! Come out and see her cooking demonstration on the Springer Mountain Farms Cooking Stage at the Decatur Book Festival or join us at our East Cobb store on September 10 for her cookbook release party! Both events are free, and we'll have plenty of copies of her NEW book on hand.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 pound fresh figs, cut into quarters
  2. 3 tablespoons dark brown sugar
  3. 3 tablespoons local honey
  4. 1 tablespoon fresh lemon juice
  5. ½ cup water
  6. 1 pinch of sea salt
Instructions
  1. Combine figs, brown sugar, honey, lemon juice, water and salt in a heavy bottomed stainless steel sauce pan.
  2. Cook over medium heat for about 10 minutes, stirring frequently, until compote begins to bubble.
  3. The compote is done when the syrup has thickened, is amber in color, and the figs are glossy.
  4. Perfect with biscuits, buttered toast, and fresh cream cheese.
  5. Store remaining Fresh Fig Compote in a refrigerated in an air-tight container.
Notes
  1. Copyright 2014 Pelican Publishing, "Field Peas to Foie Gras: Southern Recipes with a French Accent" by Jennifer Hill Booker. Recipe used with author's permission
Adapted from "Field Peas to Foie Gras: Southern Recipes with a French Accent" by Jennifer Hill Booker
Adapted from "Field Peas to Foie Gras: Southern Recipes with a French Accent" by Jennifer Hill Booker
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Zucchini and Parmesan Reggiano Salad

Posted on August 7, 2014 by admin
Georgia Grown Zucchini and Parmesan Reggiano Salad with Lemon and Tuscan Olive Oil
This simple summer salad from Chef Rathbun. Still up to your eyeballs in zucchini? Try this recipe using your fresh from the garden squash
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 3 medium Zucchini (fancy)
  2. 1/2 cup Parmesan Reggiano (shaved thin)
  3. 1 Tbsp Lemon Juice
  4. 4 Tbsp First Press Olive Oil
  5. 1 tsp Sea Salt
  6. ½ tsp Black Pepper (fresh ground)
  7. 2 Tbsp Lemon Verbena (chopped)
Instructions
  1. Cut zucchini in half and peel flesh to the seeds, place in a stainless bowl and shave Parmesan in the bowl.
  2. Add lemon, olive oil salt, pepper and verbena.
  3. Toss to incorporate and serve.
Notes
  1. Recipe courtesy of RATHBUN's
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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