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By
Diane Forrest,
I remember when I was very young I would go visit my
grandparents on the coast. Every morning
my grandmother would cook breakfast, fried eggs, crisp bacon, grits, homemade
biscuits with her own fresh preserves and hot coffee. I can still smell how good her kitchen
smelled in the morning. When my
grandfather sat down to eat, he would cut up his egg, letting the yoke run out,
then crumble his bacon over the top, then sprinkle salt and pepper over the
mixture. Before taking his first bite,
he would douse it all with tobacco sauce.
My grandfather covered everything he ate with tobacco sauce. He was a Cajun, and they are known for their
hot and spicy foods.
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When I tried a taste of tobacco I thought my head was on
fire. I couldn't breathe and there
wasn't enough water in the world to put out the fire. The most I can do is sprinkle a little black
pepper on my scrambled eggs. Then came
my son. He certainly got my
grandfather's taste buds. He loves hot
and spicy food. One summer he even grew
his own peppers and ended up selling some to the local Mexican restaurant. He found some sort of extremely hot sauce on
the internet; I think it was actually nuclear waste. He was only able to put a small dot on his
plate then barely dip his food in it, getting just a molecule of sauce on it
before the sauce ate through the plate.
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The thing that makes the peppers hot is an oil called
Capsaicin. Hot foods can actually be
very good for you too because of their medicinal and antimicrobial properties.
Garlic, chilies, onions, allspice, and oregano have all been proven to kill
bacteria to make food safer to consume.
Peppers have been used in food for over 6000 years, and there are many
recipes including these spices.
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Today is International Hot and Spicy Food Day. I am including one of my husband's favorite
appetizers, stuffed jalapeño peppers.
They are especially good when dipped in ranch dressing. Try something hot and spicy today, I think I
will just stick to my black pepper on scrambled eggs!
Jalapeño
Poppers
Ingredients:
- 15 jalapeno peppers
- 8 ounces cream cheese, room temperature
- 1/2 cup shredded Cheddar cheese
- 1 cup milk
- 1 cup all-purpose flour
- dash salt
- 1 cup plain dry breadcrumbs
- oil for deep frying
Preparation:
- Slice jalapeno peppers in half lengthwise; remove seeds. Combine the cream cheese and Cheddar, mixing until well blended. Fill the jalapeno pepper halves with cream cheese mixture and press halves back together. Put milk in a shallow bowl.
- Combine the salt and flour in a shallow bowl.
- Put bread crumbs in a shallow bowl.
- Dip the peppers in the milk, then in the flour, coating thoroughly. Set them on a sheet of foil or waxed paper to dry for about 15 minutes.
- Dip the peppers in the milk again, then in the bread crumbs. Let them dry again for 10 to 15 minutes. If necessary, dip again lightly in the milk and again in the bread crumbs and let dry again.
- Meanwhile, heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain.
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