Jalapeno Jelly

posted Aug 11, 2010, 5:22 AM by Dennis Kurc   [ updated Aug 11, 2010, 7:38 AM ]

This recipe came from the Black Lakes in Canada.  It’s very easy to make and the best I’ve tasted.

12 Jalapeno Peppers [from Kurc farms!]
4 Jalapeno Peppers seeded and finely chopped [from Kurc farms!]
1 large Green Pepper
1 ½ cup cider vinegar
1 pinch salt
4 ¼ cups granulated sugar
4 ounces liquid pectin


1) Finely chop the Green Pepper and 12 Jalapeno Peppers in a food processor or blender. Do in batches if they all don’t fit.
2) Transfer the finely chopped peppers into a large saucepan. Stir in the cider vinegar. Bring to a boil then simmer for 15-20 minutes.
3) Strain the mixture and discard pulp. You should have about 1 cup of liquid.
4) Return the liquid to the saucepan. Stir in the sugar and salt until dissolved. Bring the mixture to a rolling boil that cannot be stirred down.  Boil for exactly one minute. Then stir in the liquid pectin.
5) Stir in the 4 finely chopped jalapenos. Immediately ladle into jars filling to within 1/8” of tops. Wipe jar rims and threads. Cover with 2 piece lids. Screw bands on tightly. Place jars on elevated rack in canner.  Lower rack into canner.  Water must cover jars by at least 1 inch.
6) Cover; bring to a boil. Process 5 minutes.
7) Remove jars and place upright on a towel to cool completely. Check jars for sealing. If jars are not sealed refrigerate.

Shirley's Bruschetta Dip

posted Aug 10, 2010, 9:49 PM by Dennis Kurc   [ updated Aug 10, 2010, 9:51 PM ]

submitted by Shirley Papuga (Dennis's daughter)

•    6 to 8 fresh, soft [Kurc Farm heirloom!] tomatoes - diced very small
•    1/3 cup fresh basil, chopped
•    2 to 4 cloves garlic, minced
•    1 Tablespoon balsamic vinegar
•    1 teaspoon olive oil
•    ½ teaspoon salt
•    ¼ teaspoon freshly ground black pepper
•    1 baguette, sliced in ½ inch slices

In a large bowl, mix together the tomatoes, basil, and garlic.  Mix in the vinegar, olive oil, salt, and pepper.
Serve in a bowl, with bread slices arranged around the bowl.
Allow guests to use a spoon to scoop onto their bread.

Tomato Pie

posted Aug 10, 2010, 9:20 PM by Dennis Kurc   [ updated Aug 10, 2010, 9:25 PM ]

from Paula Deen
submitted by Jeremy Billew
(Dennis's nephew-in-law)


•    4 fresh [Kurc Farm heirloom!] tomatoes, peeled and sliced
•    10 fresh basil leaves, chopped
•    ½ cup chopped green onion
•    1 -  9-inch prebaked deep dish pie shell
•    1 cup grated mozzarella
•    1 cup grated cheddar
•    1 cup mayonnaise
•    salt
•    pepper

Preheat oven to 350F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow them to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season them with salt and pepper to taste. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes; bake for 30 minutes or until lightly browned. To serve, cut into slices and serve warm.

Chile Relleno Casserole

posted Aug 10, 2010, 9:17 PM by Dennis Kurc   [ updated Aug 21, 2016, 7:18 PM ]

modified and submitted by Jeremy Papuga (Dennis's son-in-law)

•    1 – 5 or 6 oz can evaporated milk
•    4 eggs
•    12 to 14 mild or medium whole green chiles (like Anaheims!)
•    1.5 teaspoons baking powder
•    ½ teaspoon salt
•    2 Tablespoons flour
•    ¾ lb Monterey Jack cheese, grated
•    ¾ lb Cheddar cheese, grated

Grease a 9” square baking pan.  Mix together the cheeses.  Place half of the roasted and peeled chiles in the bottom of the pan, and cover with half of the cheese.  Add another layer of chiles and then the other half of cheese.  In a mixing bowl, beat together the eggs, milk, baking powder, flour and salt.  Pour egg mixture on top of the chile and cheese.  Bake at 350F until golden brown and bubbling, about 45 minutes.

Best Ever Jalapeno Poppers

posted Aug 10, 2010, 9:12 PM by Dennis Kurc   [ updated Aug 10, 2010, 9:14 PM ]

"This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge. They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary! Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn."

12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying
In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Rosie's Stuffed Jalapenos Peppers Recipe

posted Jul 22, 2010, 6:33 PM by Dennis Kurc   [ updated Aug 11, 2010, 7:43 AM ]

Receta de Chiles Jalapenos Rellenos - This recipe was given to me by Rosie Cuahante, a Mexican ISP, from Mexico City. She worked with me in the International Product Development area while at GM. The coating recipe can be used to make Chile Rellenos as well.

Roast/Peel Peppers:
Brown the peppers slightly in a frying pan, baking dish, or grill.
Right off the pan or grill, place the peppers in a plastic food bag letting them sweat for 10 minutes.
Peel pepper skins and remove seeds and veins.

Stuff Peppers:
Stuff each pepper with one of the below:
         - Tuna or shrimp mixed with finely diced fresh tomatoes and onions
         - Fresh cheese
         - Beans
         - Seasoned ground beef
Beat egg whites until fluffy, add 1 tsp salt and 1 tsp flour.  Add egg yolks while continuing to fluff the mixture.
Do not allow the mixture to reduce down.
Coat each pepper with the mixture and deep fry with very hot vegetable oil.
Fry until golden brown. remove and place the fried peppers on a plate with paper towels to absorb the excess oil.
Serve while hot.

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