Prince Bay Farm Recipes

 Prince Bay Farm Recipes

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Last year, I created a new culinary treat that goes wonderfully with a nice rare steak.  It's a variation on a Chili Relleno/Chili Poblano.

Take a poblano pepper, core it, then break up a slice of sharp cheddar & stuff into bottom of the pepper. 

Then spoon hummus into the pepper. Until the pepper is almost full of hummus. Leave about an inch of space at the top of the pepper.

Then use a wad of baby spinach to keep hummus and cheese in the pepper.  

If you put each ingredient into the pepper in thirds, you shouldn't have any problem turning them.

Roast in broiler for about 5 minutes, flip, and do other side for 5 minutes.  The skin of pepper should bubble and brown.  

About 4 peppers is a decent serving per person.  

As a side with a rare steak and a small to medium buttered baked potato, it makes a delightful addition.  Include a small roll to help absorb the meat, butter, and pepper juices.

The poblano has a perfect amount of heat.  The hummus and cheese help temper the pepper's heat for the folks who cannot handle the heat.  

So you get that mild burst of heat, then an immediate tempering of the heat so the lovely taste of the poblano remains.  

Give it a try and let me know what you think of it!

Bon appétit!

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A new recipe for you!

My hunting lessee stopped by a few days ago as deer season has begun. As he will often do, he joined me in the rockers on the front porch for some good conversation.  And, in exchange, he brought me a tasty treat from one of the local shrimp boats.  A few pounds of jumbo shrimp which were freshly caught off the Carolina coast!  They are always a welcome delicacy in my kitchen. And they always encourage me to experiment with different ingredients.

So I cleaned a mess of them. 

Threw them into a small pan with a little water. Then a generous portion of lime juice was added, roughly a quarter cup.  

Added a heaping tablespoon of minced garlic, some salt & pepper, three sliced fresh banana peppers, and four chopped peppadews. 

I covered the pan and put it on the stove on a low heat to steam the shrimp. 

Once the shrimp was almost done, I threw in some leftover basmati rice from the fridge.  Just enough rice to soak up the lime & various cooking juices, about a cup and a half, stirring it in with all the other ingredients.

Returned to the stove for a few minutes to thoroughly heat the rice.

Then scooped out a bowl for myself to eat and put the rest in the fridge for tomorrow.

My tastebuds and my tummy were elated with this new concoction!!!

For those not familiar with them, peppadews are a type of sweet piquanté pepper bred in S. Africa a few decades ago.  They give just a bit of a bite, which fades within 5 minutes or so of eating them.  They are actually sweet, with a just a touch of heat.  No fire at all, unless you were to eat a bunch straight from jar.  They are really good prepared as an appetizer stuffed with creamed cheese & various other ingredients.  I first had them in the UK served in a baked dish with sausages, tomatoes, onions and spices.  Fell in love with the peppadew then and now, over 14 years since my first encounter with them, I found them on Amazon here in the US.

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