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  • Matthew Mead / The Associated Press

    Prosciutto-wrapped poppers are deliciously spicy.

  • Matthew Mead / The Associated Press

    Treat Dad to a satisfying meal this Father’s Day by serving him maple-bourbon barbecue grilled shrimp with Israeli couscous.

  • Bill Hogan / Chicago Tribune

    These simple burgers are flavored with heat-producing elements of chipotle and jalapeño chilies.

More Information

  • Baked prosciutto- wrapped jalapeño poppers

    Start to finish: 45 minutes (30 minutes active)

    Serves 6

    INSTRUCTIONS

    ounces fresh goat cheese

    ounce grated Parmigiano-Reggiano cheese

    1/4  cup finely chopped scallion greens

    teaspoons grated lemon zest

    jalapeño peppers

    ounces (12 slices) prosciutto

    INSTRUCTIONS

    Heat the oven to 450 degrees. Line a rimmed baking sheet with foil, then coat it with cooking spray.

    In a medium bowl, combine the goat cheese, Parmigiano-Reggiano, scallion greens and lemon zest. Halve the jalapeños lengthwise; carefully remove the ribs and seeds (wear rubber gloves). Stuff each half with the cheese mixture, being sure to use all of the cheese mixture.

    Wrap 1 slice of prosciutto around each stuffed jalapeño half, overlapping ends on the bottom of the jalapeño. Arrange poppers on baking sheet; bake on until prosciutto is slightly crispy, about 15 minutes.

    Per serving: 110 calories; 60 calories from fat (55% of total); 7 g fat (4 g sat.; 0 g trans); 25 mg chol.; 2 g carbohydrate; 1 g fiber; 1 g sugar; 10 g protein; 540 mg sodium.

  • Spicy burgers

    Prep time: 15 minutes

    Cook time: 8 minutes

    Serves 4

    INGREDIENTS

    1  pound lean ground beef

    1 to 2 jalapeño peppers, seeded, minced

    1 to 2 chipotle chilies in adobo, finely minced

    3/4  teaspoon salt, divided

    avocado, chopped

    tomatillos, husked, chopped

    2 to 3 tablespoons fresh lime juice

    2 or 3 tablespoons fresh cilantro leaves, shopped

    hamburger buns, toasted

    INSTRUCTIONS

    Mix the ground beef, jalapeño, chipotle and 1/2 teaspoon salt in a large bowl. Form into 4 patties, each about 1 inch thick.

    For the salsa, stir the avocado, tomatillos, 2 tablespoons lime juice, cilantro and remaining salt together in a bowl until well mixed. Taste for seasoning. Mash the mixture a bit with a fork.

    Heat a large skillet over medium-high heat. Add the burger patties. Cook, flipping once, until browned on both sides and the desired doneness, about 4 minutes per side. Or grill over medium heat.

    Serve burgers topped with salsa in the buns.

    Per serving: 407 calories, 21 g fat (6 g sat. fat), 69 mg chol., 27 g carb., 25 g protein, 779 mg sodium, 5 g fiber

  • Maple-bourbon barbecue grilled shrimp with couscous

    Start to finish: 30 minutes (15 minutes active)

    Serves 6

    INGREDIENTS

    21/2  cups water

    Kosher salt

    12  ounces Israeli (large pearl) couscous

    medium English cucumber, diced

    1/2  small red onion, minced

    cloves garlic, minced

    tablespoons chopped fresh cilantro

    tablespoon olive oil

    Juice of 1 lemon

    pounds extra-jumbo raw shrimp, peeled

    1/2  cup maple-bourbon barbecue sauce (see recipe below)

    4  ounces crumbled feta cheese

    INSTRUCTIONS

    In a medium saucepan over medium-high, bring the water to a boil. Add the couscous and 1 teaspoon of salt, stir, then cover and reduce heat to simmer. Cook for 8 to 10 minutes, or until the couscous is plumped and tender and all of the water is absorbed.

    When the couscous is done, transfer to a medium bowl. Set in the refrigerator to cool for about 15 minutes.

    Once the couscous has cooled, add the cucumber, onion, garlic and cilantro. Toss well, then drizzle with the olive oil and lemon juice. Toss, season with salt, if needed, then divide between 6 serving plates.

    Coat the grill grates with oil or cooking spray, then heat the grill to medium-high.

    Thread the shrimp onto bamboo skewers, about 6 to 7 shrimp per skewer. Use a pastry brush to lightly baste the shrimp with half of the barbecue sauce.

    Grill the shrimp for 3 minutes per side, or until just pink and firm. Set skewers of shrimp over each serving of couscous. Sprinkle each serving with feta cheese.

    Per serving: 570 calories; 80 calories from fat (14 percent of total calories); 9 g fat (3.5 g saturated; 0 g trans fats); 245 mg cholesterol; 69 g carbohydrate; 4 g fiber; 18 g sugar; 41 g protein; 1150 mg sodium.

  • Maple-bourbon barbecue sauce

    Start to finish: 30 minutes

    Makes 11/2 cups

    INGREDIENTS

    One 6-ounce can tomato paste

    1  cup bourbon

    1/2  cup cider vinegar

    1/2  cup packed brown sugar

    1/2  cup maple syrup

    1/4  cup soy sauce

    tablespoons molasses

    tablespoons Worcestershire sauce

    tablespoons Frank’s Red Hot sauce

    teaspoons smoked paprika

    teaspoons garlic powder

    teaspoons onion powder

    teaspoon ground cumin

    teaspoon mustard powder

    INSTRUCTIONS

    In a medium saucepan over medium-high, whisk together all ingredients. Bring to a simmer, then lower the heat to just maintain a gentle simmer. Cook until thickened and reduced by about half, about 20 minutes. Cool and refrigerate, covered, for up to 2 weeks.

    Per 2 tablespoons: 160 calories; 5 calories from fat (3 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 27 g carbohydrate; 1 g fiber; 22 g sugar; 1 g protein; 590 mg sodium.

What’s Cooking: Spice things up for Dad

Published: Wednesday, Jun. 11, 2014 - 12:00 am

What to do on Father’s Day when it’s time to eat and you want to serve something manly and filling? Other than steak, that is.

Here are some nominees, including one that re-engineers a classic sports bar appetizer – jalapeño poppers.

Standard jalapeño poppers are thumb-sized hot peppers stuffed with cream cheese and cheddar cheese, then breaded and deep-fried. Yummy, but most home cooks aren’t too excited for the mess of deep-frying. That’s why there also is a baked version – half a jalapeño stuffed with cheese and wrapped in bacon.

Both types are delicious, but neither is all that healthy. After all, we want to keep Dad around for a while. So this version delivers guy gratification without overdoing it.

A couple of tips for preparing the jalapeños. First, be sure to wear rubber gloves when you’re halving and gutting the peppers. No matter how macho you’re feeling, you don’t want those capsaicin oils burning your hands. Also, use a grapefruit spoon, if you have one, to remove the pepper’s innards – its ribs and seeds – which are the hottest parts of a chili.

Is Dad a burger fan? From the Chicago Tribune we have a simple burger flavored with heat-producing elements of chipotle and jalapeño chilies, and you can set the level of fire. The chipotle adds a smoky heat, while the raw jalapeño contributes fresh sharpness.

Adjust the burgers’ heat by using more or fewer of each pepper. Tasting a tiny bit of the jalapeño before mixing it in will help you control the level you want.

If the classic sweet-and-tangy taste of barbecue sauce is more to Dad’s liking, try a bourbon-based version with shrimp from The Associated Press’ J.M. Hirsch. Add some soy sauce for saltiness, some cider vinegar for acid and a bit of Frank’s Red Hot sauce for bite, and we’re off to a great sauce.

Read more articles by Sara Moulton



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