|Somebody else's |
stuffed roasted jalapenos
Thank you, Google
We acquired more than a dozen Northern Hognose Sucker on Sunday from a generous member of the congregation. I cleaned them and froze them. But I was interested in the ways that the old timers used the roe. So, checking on several ways of curing and cooking, I settled on slow cook in the sack and then cool.
The flavor is kind of like eggs, kind of like fish. I can't fry them very well because the tiny eggs explode shooting other eggs clear across the room. The combination of hot oil and 6 shot sized eggs is a bit unpleasant both when it hits you and when you have to clean it up.
Off to the roasted jalapenos.
I just did two jalapenos, and I used some nice home pickled ones from this past fall.
The stuffing was :
2 Tbs. Sour Cream
1 Tbs. Roe from Northern Hognose Sucker (cooked and cooled)
1 tsp. crumbled ham.
1/2 tsp. chopped garlic.
Mash this all together into a paste, but leave some texture.
Make one slice in each of the jalapenos along one side from tip to stem.
Core them if you want to.
Put the stuffing into the jalapenos.
I put them in a little 3 inch cast iron frying pan (yes, they do make them that small), and placed them under the broiler until the jalapenos started to brown.
Pull them out and top with a pinch of shredded cheddar and mozarella.
Broil until the cheese starts to bubble and brown.
Top with a pinch of shredded Asiago.
They were very good. The roe flavor went well with the rest of the ingredients.