Well, that took some time to locate! Ok, here is the recipe I think you were looking for....and I sure hope it's the right one. It took forever to type!

Stuffed Jalapenos from Cuisine at Home Issue 15

Serves 6-9

ROAST, STEAM, AND SEED:

18 large jalapenos

1. Roast peppers and corn over flame of gas burner until blackened. Use a grill screen so you can do more than one.
2. Place peppers in plastic bag for 10 minutes. Gently rub skin off peppers with an old, damp towel. Cut corn from ears.
3. Cut a “T” slit in each jalapeno. Make top of “T” an inch long. Be careful not to cut through the tip when making vertical cut.
4. Scrape out seeds and ribs from jalapenos using tip of a spoon handle. Remember: wear gloves when handling chiles.


FOR CORN RELISH, SAUTE; SET ASIDE:

3 slices bacon, chopped

5. Saute bacon over medium heat until crisp. Drain on paper towels.

SAUTE 1 T. BACON DRIPPINGS:

½ cup onions, diced
1 T. garlic, minced
1 t. jalapeno, minced

6. Saute onion, garlic, and minced jalapeno in 1 tablespoon drippings.


ADD BACON WITH; REDUCE:

1 ½ cups roasted corn kernels (2 ears)
½ cup roasted red pepper, diced
½ cup heavy cream
1 T. lime juice
1 t. sugar
salt to taste
7. Add bacon, corn, red pepper, cream, lime juice, sugar, and salt to skillet. Simmer until cream is slightly reduced, minutes. Keep warm.


FOR THE FILLING, COMBINE:

1 boneless, skinless chicken breast, cooked and shredded (2 cups)
¼ cup prepared barbecue sauce

8. Shred cooked chicken breast with forks, Scrape fork quickly across the grain to make a fine shred. Combine with barbecue sauce.
9. Stuff the jalapenos with barbecue chicken. It’s okay to overstuff them. Place peppers on baking sheet and top them with goat cheese.

TOP STUFFED PEPPERS WITH:

4 oz goat cheese, crumbled

10. Bake stuffed jalapenos in 350 degree oven for 8-10 minutes, or until heated through and goat cheese is very lightly browned.

GARNISH WITH:

Cilantro Pesto

11. Spoon a small amount of Corn Relish on individual serving plates. Top with a dab of Cilantro Pesto.


CILANTRO PESTO
Makes 1 ½ cups
CHOP IN FOOD PROCESSOR:

2 cups fresh cilantro leaves
3 cloves garlic, roughly chopped
2 T. lime juice
salt and pepper to taste

DRIZZLE IN WHILE PROCESSING:

3 T. olive oil

Process until well blended.

Thank you for the review...I was so hoping you would try it and let us know how it was. And I'm glad you liked it! No wasted steak...phew!

Issue 55 is one of my favorite. I tried the Pork Chops osso buco recipe. It was out of this world. I had a problem looking for fennel. Turns out fennel is also called anise & the fennel fronds are the tiny greens. Be sure to use a good balsamic vinegar.
I'm gonna make Mediterranean chops tonight.
The pork potstickers are called gyozas in Japan. The recipe is essentially the same, except my Japanese friends use egg whites rather than water to seal the wrapper. My friends usually make 50 at a time to use up a package of wrappers. They separate the gyozas with waxed paper as they will otherwise stick together.
Tony

I ordered it a while ago, but haven't gotten it yet. Hopefully, I'll get it soon and I'll let you know how it is.

I like roasted pork, brie, and apple sandwhiches with a pesto mayo. I know you already are serving pork, but that's what I like. I also enjoy a good reuben, but then that doesn't sound like a B&B sandwhich.

My wife like Paninis; roasted peppers, chicken, and eggplant... Look at Panera's website for some good ideas, I really like their sandwhiches.

Has anybody tried the recipe for chicken with artichokes and mushrooms from the last issue. I have people coming over for dinner and thinking of making it so was just wondering how it was.

THanks

I've made fried chicken in a dutch oven, and it came out fine (it wasn't even cast iron!). The only problem with it being small is that you have to cook more batches. I hate that! I have a 12-inch chicken fryer that is steel or some such, and I choose that over my small cast iron pan. Oh, and the chicken still comes out amazing!

I only have back to August 2002, but I found a rec. for Basic Meatballs with Fresh Tomato Sauce (but it's not on the cover). They have the meatballs in Italian Wedding Soup and on the back cover, Meatball Subs. Let me know if you think this might be it and I'll be happy to post it for you!

I don't really know what tres leches cake it. Is it a cheesecake?

Well, I'll be dogged!!!---wonderful things do happen with patience and tenacity. It has been great to view a bunch of new posters here--I'm hoping you all will continue to review the recipes--it was lacking there for a LONG time. It's great to be back---I think!!!