Saturday, May 18, 2013

It’s always Happy Hour somewhere

I’ve always thought that whoever invented Happy Hour was ingenious. Sure, Happy Hour has been an American institution since the sixties, and there are still plenty of Happy Hours around with reduced prices for drinks and appetizers, even Starbucks has one! But the Happy Hour I am thinking about dates back a few years, when most of my friends and I lived from paycheck to paycheck, and drinks were really cheap. A few dollars took care of a pleasant little buzz and dinner. 

Once a week or so, when slipping out of work around 5 o'clock, I could always count on a handful of friends and coworkers who were in for Happy Hour. I loved the really dark bars, where I needed to give my eyes some time to adjust before I could even see a barstool. They felt cozy yet a little bold at the same time. Fancy sweet cocktails were just what we itched for with peculiar names like Fuzzy Navel, B52 or Sex on the Beach.

Cheap drinks were one thing, but the free food was just as important. I had a knack for snooping out the best places, and we often snacked on little meatballs speared with toothpicks, taquitos, chips and salsa, vegetables and dip, spicy chicken wings, and always lots of dangerously delicious fried food.

Surely one of my all-time favorite bites at these Happy Hours were jalapeño poppers: bright green and slightly spicy jalapeño peppers filled with mild, velvety cream cheese, breaded with fine crumbs and deep-fried to a golden brown. They were served piping hot with ranch dressing. I loved how the flavors exploded in my mouth: spicy, cheesy, crunchy and hot all at the same time, that was one yummy food rush! 
Peach Schnapps and Bailey's Irish Cream are not high on my list anymore, but for poppers, I still have a hankering. 

Skinny Poppers
Inspired by Rachael Ray

8-10 large jalapeno peppers, cut in half lengthwise, stems and seeds removed 

Filled with a mixture of:

4 oz each of softened cream cheese and finely grated Manchego cheese

½ shallot, finely chopped

1 cup cilantro, very finely chopped

Salt and freshly ground pepper to taste










Roast in 425 degree oven for 12 - 15 min until peppers are slightly charred and filling is tinged golden brown.

Great as a side to all kinds of grilled meats or chicken.


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