1Score on one side of the pepper and scoop out seeds and white veins of jalapenos. The spice comes from the white veins so if you like them spicy, you can leave some of it intact. Wash and let dry.
2Partially cook bacon so that some of the fat is rendered but not crisp. Remove from heat then cut slices into fourths for stuffing the peppers.
3Mix chunks of cheese in a small bowl so that each pepper will get an even distribution of the different cheeses.
4Stuff peppers with a piece of bacon (quartered) then cheese. The pepper can be held together by using a small round toothpick. Soak the toothpicks in water for at least 30 minutes so that they don’t burn on the grill.
5Heat up gas grill on med heat and use a papertowel with olive oil to lightly grease the grill grates.
6Place peppers on the grill and cook on one side for 2-3 mins then the other side for 2-3 mins until cheese is melted but not dripping out of the peppers.
7For a bit of a gourmet touch, add adollup of the caramelized onion, balsamic fig spread on top, then serve.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
A perfect margarita is a thing of beauty, and dangerously easy to make. Freshly squeezed lime juice, and the proper balance of 100% agave tequila and Cointreau, are essential. Read more.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
Smoky-Sweet BBQ Beef Short Ribs
Beef ribs can stand up to strong flavors. Here, a spicy-sweet rub with chili powder, cumin, cayenne, garlic, and brown sugar coats the meat, which is roasted to tenderness. Finishing on the grill with a smoky chipotle barbecue sauce ensures the meat gets a nice char and the sauce lacquers. Read more.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.
Basic Boneless Roasted Leg of Lamb
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.