Recipes from An Epicurious Lifestyle's kitchen

Tag: Jalapeno Cornbread

Creepy Cocktails, Chili, and Jalapeno Cornbread

Creepy Cocktails, Chili, and Jalapeno Cornbread

  My family always comes to our house to celebrate Halloween, because we have the  four-year-old…and  I always make chili and cornbread! This year I saw this super-cool  Martha Stewart cocktail that had a creepy spider made of licorice. It looked simple enough to make…so […]

Jalapeno and Roasted Corn Muffins

Jalapeno and Roasted Corn Muffins

Jalapeno and Roasted Corn Muffins Ingredients 1 box of “Jiffy” corn muffin mix (8.5 oz) 2 ears, husked  and then roasted corn, see below 1 jalapeno pepper, seeded and finely diced 1 egg 1/3 cup of whole milk Directions Preheat oven to 400 degrees. Place […]

Jalapeno and Roasted Corn Muffin topped with Pulled Pork in a Spicy BBQ Sauce

Jalapeno and Roasted Corn Muffin topped with Pulled Pork in a Spicy BBQ Sauce

Jalapeno and Roasted Corn Muffin topped with Pulled Pork in a Spicy BBQ Sauce


My sister and I did a little catering gig for a local Concrete Contractor here in town, Tom Ralston

One of the appetizers we served was a pulled pork tossed in a spicy bbq sauce served on top of a jalapeño and roasted corn muffin. The roasted pork shoulder was done in a Mugnaini Tuscan Oven www.mugnaini.com/ . Tom had an oven at his showroom, so we used it for his event. They had to build a special platform for my sister to use the oven! ~Ha ha!

Jalapeno and Roasted Corn Muffin topped with Pulled Pork in a Spicy BBQ Sauce

Yield 8-10 servings              Time 5 hours

Ingredients

1 pork shoulder about 4 pounds

About 4 tablespoons of kosher salt and coarse cracked pepper

Directions

Preheat oven to 325 degrees. Rub salt and pepper all over pork shoulder. You don’t need any oil, the shoulder has a high fat content that will melt and make it yummy! Put in preheated oven for 3 ½ hours turning over half way through cooking process. If you have a Tuscan oven, this is a perfect thing to put in while your oven is cooling down, just remember to close the door! When pork is cooked let cool down slightly before pulling apart. After you have “pulled” your pork add the BBQ sauce. Set aside.

BBQ Sauce

Ingredients

½ of a yellow onion, finely diced

1 jalapeño pepper with seeds, finely diced

A pinch of kosher salt

1 (14.5) can of diced tomatoes

2 tablespoons of minced garlic

1 ½ cup of ketchup

½ cup malt vinegar

1 tablespoon molasses

2 tablespoons of dark brown sugar

Directions

Sauté the onion and jalapeño pepper until softened and lightly browned. Add the garlic and cook until fragrant. Then add all remaining ingredients and simmer for 10 minutes.

Jalapeño and Roasted Corn Muffins

Ingredients

1 box of “Jiffy” corn muffin mix (8.5 oz)

2 ears of roasted corn see below

1 jalapeno pepper, seeded and finely diced

1 egg (muffins)

1/3 cup milk (muffins)

3 scallions, finely diced

About 1 tablespoon cilantro finely chopped

Directions

Preheat oven to 400 degrees. In a small bowl combine the scallions and cilantro, set aside. Grease muffin cups. Make corn muffins according to box instructions. Add the roasted corn and jalapeno pepper to muffin batter then mix together.

Fill muffin cups ½ full. Test muffins by sticking a tooth pick in center, if comes out clean they are cooked. Let them rest for a few minutes before removing from cups. Take a knife and gently go around outer rim of muffins to release. Let cool completely on a wire rack. When completely cooled, cut the muffin in half, so you have a top and a bottom. At this point you can either serve them with the pulled pork on both sides or just put the pulled pork on the bottom and top it like a little sandwich….you decide! Sprinkle the scallion and cilantro garnish on top.

Peter’s wine pick: Cline Cashmere Red Blend

~Happy cooking!