EDIT:
I just realized that I sent you another pepper popper recipe the other
day. But this one fits the "pickled" theme, so I will leave it here.

It's no big thing - everyone needs an occasional
reminder that recipes are not the focus of this
echo - food chatter is (with many other kinds of
chatter allowed of course). Aside: I really have
not intended for it to be me all the time, but
sometimes the flow trickles a bit, and I do have
some backlog of trip reports and such to fill in
the gaps, so it may seem that way at times.

We were at the Kenai Brewing Company, and this
kid across from me who didn't like cucumbers either
had a half-sour on his plate and tried it, That he
liked (I also do well with various pickled cucumber
things, especially when they are sweet and/or salty
and therefore bad for me).

Gail and I are at opposite ends of the spectrum with respect to pickles.
I like sweet, e.g. butter pickles. She likes dill, especially Polish
dill. But every now and then we run across a pickle that we both like,

I know why dill pickles got their name, but
how about the others?

usually at a Jewish deli. Fresh, crisp with just a little bit of sour
and dill.

Those are the half-sours that I was referring to.

In this recipe, why pickled jalapeno? Why not fresh? I don't recall
ever having whole pickled jalapeno, maybe slices but not whole.

Well, some people like pickled peppers. And fresh
ones are seasonal, hotter, and harder to deal with
(needing more prepreparation), so those factors
might affect a cook's decision on what to use.

At the holiday picnic on the Kenai, some relatives
of the host and hostess had been out on the porch
with a big #3 or #10 can of pickled jalapenos making crab-and-cream-cheese-stuffed poppers. I questioned
the wisdom, as a flavor scheme such as you describe
below seems more sensible in the context (crab is
both delicate and expensive), but I guess it was a
festive occasion that deserved festive ingredients.

Also, I assume that you would easily prefer substituting a nice potato
curry for the cream cheese?

Up to two weeks ago it appeared my lactose issues were
getting quite a bit better, but during this Alaska trip
they seem to have returned. So yes and no. Tastewise I
enjoy both cream cheese and potato curry; and it is
obvious that tasting good is as important a determiner
as being good for me!

Title: Cheesy Jalapeno Peppers - SL 9/80
Categories: Appetizer, Pepper, Jalapeno, Sthrn/livng
Yield: 30 Appetizers

11 oz Jar pickled jalapeno peppers
-;drained
8 oz Package cream cheese;
-softened

Different from what I'd do myself, but common
enough for sure. I would probably use fresh
peppers as you say, roasting them first and
risking smoking out the house. Cream cheese vs.
potatoes, probably depending on the consumers
rather than my own urges.

1/2 sm Onion; grated
4 sl Bacon; cooked, drained, and
-crumbled

I think this would be a good flavor match to
pickled peppers. I'd use more onion to offset
the sour, though.

1 ds Celery salt
Pitted olives; sliced
-(optional)
Pimiento-stuffed olives;
-sliced (optional)
Pimiento strips (optional)
Cooked crumbled bacon
-optional

I really don't see the need for all this
window-dressing, except perhaps for the bacon.

---------- Recipe via Meal-Master (tm) v8.01

Title: Lentil Stuffed Peppers
Categories: Ethnic, Vegetarian, Vegan
Yield: 4 servings

2/3 c Red lentils 1 1 inch piece ginger,
grated
4 tb Vegetable oil 1 tb Ground coriander
4 md Green bell peppers 1 1/4 c Water
1 ts Cumin seeds Salt & pepper
2 Onions, chopped 2 tb Chopped cilantro
2 Green chilies

Rinse lentils & soak for 30 minutes. Heat half oil in skillet. Add
peppers & cook for 3 to 5 minutes till golden brown. Drain & cool. Add
remaining oil to pan. Cook cumin till they begin to pop. Add onions &
chilies & cook for 8 minutes. Stir in ginger & coriander. Drain lentils
&
add to the pan with water. Stir well & cover. Cook for 15 to 20 minutes
til lthe liquid has evaporated.

Stir in salt & pepper. Add cilantro. Cut tops off peppers & remove
seeds.
Stuff with the lentils & replace the tops. Stand in a baking dish. Bake
at
350F for 15 minutes.

Linda Fraser, "Curries & Indian Foods"

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