Page 43 - South Mississippi Living - November, 2024

Jalapeño poppers are an appetizer staple here in the South, thought to have originated in Texas. Traditionally they are hollowed out, filled with cheese and ground meat, then breaded and fried. Nowadays, these spicy bites are as versatile as chicken salad. In a creative twist on Southern cuisine, I’ve crafted an elevated Ossobuco Jalapeño Popper that combines the rich flavors of ossobuco with the kick of jalapeños, resulting in a classic appetizer that’s sure to impress.
Ossobuco Ingredients
3 pieces of ossobuco (veal shanks, about 11⁄2 inches thick) Salt and pepper, to taste
1/4 cup all-purpose flour
2 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 cup dry white wine
1 cup beef or chicken broth
1 can (14 oz) diced tomatoes, undrained 1 tbsp tomato paste
1 tsp dried thyme
Ossobuco Directions
1) Pat the ossobuco dry with paper towels. Season with salt and pepper. If desired, lightly dust with flour, shaking off any excess.
2) In a large Dutch oven or heavy pot, heat the olive oil over medium- high heat. Add the ossobuco pieces and brown on all sides, about 3-4 minutes per side. Remove them and set aside.
3) In the same pot, add the onion, carrots, and celery. Cook for about 5-7 minutes until softened. Stir in the garlic and cook for another minute.
4) Pour in the white wine and scrape up any browned bits from the bottom. Let it simmer for a couple of minutes.
5) Return the ossobuco to the pot. Add the beef or chicken broth, diced tomatoes (with juice), tomato paste, and thyme. Stir.
6) Bring the mixture to a simmer, then cover and reduce the heat to low. Cook for about 11⁄2 to 2 hours, or until the meat is tender and easily falls off the bone. Check occasionally and add more broth if needed.
7) Discard the bay leaf. Serve the ossobuco with the sauce spooned over it, garnished with fresh parsley and lemon zest if desired.
Stuffed Jalapeños Ingredients
12 large jalapeño peppers
8 oz cream cheese, softened shredded cheddar cheese (optional) Braised ossobuco
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
12 slices of bacon, cut in half
Stuffed Jalapeños Directions
1) Preheat your oven to 400°F.
2) Cut the jalapeños in half lengthwise and remove the
seeds and membranes (use gloves if you have sensitive
skin).
3) In a mixing bowl, combine the cooked meat, cream
cheese, cheddar cheese (if using), garlic powder, onion powder, salt, and pepper. Mix until well combined.
4) Spoon the filling into each jalapeño half, packing it in well.
5) Take a half slice of bacon and wrap it around each stuffed jalapeño. Secure with a toothpick if needed.
6) Place the wrapped jalapeños on a baking sheet lined with parchment paper or a silicone mat. Bake for 20-25 minutes, or until the bacon is crispy and the jalapeños are tender.
7) Remove from the oven and let cool for a few minutes. Drizzle with BBQ sauce if desired. Serve warm!
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since
then, she has continued to hone her craft, even beating Alex Guarnaschelli on The Food Network’s Outchef’d! Instagram: @Southrngritskitchen
SOUTH MISSISSIPPI Living | www.smliving.net November 2024 | 43