ADVERTISEMENT

ADVERTISEMENT

Community Calendar

Tai Chi
10:30 a.m. - 11:30 a.m. Charlestown

Bridge Group
1 p.m. - 3 p.m. Charlestown

The Supper Table
4:30 p.m. - 6 p.m. Westerly

GED Prep Classes
5 p.m. - 8 p.m. Westerly

11th Annual Bunch of Nuts Bingo
5 p.m. - 7:30 p.m. Westerly

Zumba
5:30 p.m. - 6:30 p.m. Charlestown

What's for Dinner?
6 p.m. - 7 p.m. Westerly

Monday Night Movie
6 p.m. - 8 p.m. Charlestown

Not in My Family! Prevent Relationship Violence
6:30 p.m. - 8 p.m. Westerly

Yoga
6:45 p.m. - 7:45 p.m. Charlestown

... View all of today's events

Stay Connected


ADVERTISEMENT


Just for Dad: A healthy take on jalapeño poppers


What to do on Father’s Day when it’s time to eat and you want to serve something manly and filling? Other than steak, that is. Here’s a nominee that re-engineers a classic sports bar appetizer — jalapeño poppers.

Standard jalapeño poppers are thumb-sized hot peppers stuffed with cream cheese and cheddar cheese, then breaded and deep-fried. Yummy, but most home cooks aren’t too excited for the mess of deep-frying. That’s why there also is a baked version — half a jalapeño stuffed with cheese and wrapped in bacon.

Both types are delicious, but neither is all that healthy. After all, we want to keep Dad around for a while. So my version delivers guy’s guy gratification without overdoing it.

From a culinary point of view, jalapeño poppers make complete sense. Nothing tames a chili’s heat like dairy. That’s why so many cultures serve their fiery entrees with dairy as a side dish. The Mexicans team up spicy tortillas with crema. The Indians serve hot curries with yogurt-based raita. And that’s why cheese is right at home in a jalapeño popper.

But it doesn’t have to be high-fat cheese. The fresh goat cheese in this recipe delivers the required creaminess, while a very modest amount of Parmigiano-Reggiano delivers the required flavor.

I brightened up the filling with scallions and lemon zest, then wrapped the stuffed jalapeño in prosciutto, my substitute for bacon. Though it has a lot less fat than bacon, prosciutto boasts big pork flavor. And when it’s baked, as it is here, it’s nice and crispy, which eliminates the need to coat the pepper with breadcrumbs.

A couple of tips for preparing the jalapeños. First, be sure to wear rubber gloves when you’re halving and gutting the peppers. No matter how macho you’re feeling, you don’t want those capsaicin oils burning your hands. Also, use a grapefruit spoon, if you have one, to remove the pepper’s innards — its ribs and seeds — which are the hottest parts of a chili.

Then serve it to the big guy with pride. He’ll never notice that many of its typical ingredients have gone AWOL.

BAKED PROSCIUTTO-WRAPPED JALAPENO POPPERS

Start to finish: 45 minutes (30 minutes active)

Servings: 6

4 ounces fresh goat cheese

1 ounce grated Parmigiano-Reggiano cheese

1/4 cup finely chopped scallion greens

2 teaspoons grated lemon zest

6 jalapeno peppers

3 ounces (12 slices) prosciutto

Heat the oven to 450 degrees. Line a rimmed baking sheet with foil, then coat it with cooking spray.

In a medium bowl, combine the goat cheese, Parmigiano-Reggiano, scallion greens and lemon zest. Halve the jalapenos lengthwise and carefully remove the ribs and seeds (wear rubber gloves if necessary to protect your hands). Stuff each half with the cheese mixture, being sure to use all of the cheese mixture.

Wrap 1 slice of prosciutto around each stuffed jalapeno half, overlapping the ends of the prosciutto on the bottom of the jalapeno. Arrange the poppers on the prepared baking sheet, then bake on the oven’s center rack until the prosciutto is slightly crispy, about 15 minutes.

Nutrition information per serving: 110 calories; 60 calories from fat (55 percent of total calories); 7 g fat (4 g saturated; 0 g trans fats); 25 mg cholesterol; 2 g carbohydrate; 1 g fiber; 1 g sugar; 10 g protein; 540 mg sodium.

———

EDITOR’S NOTE: Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows. She currently stars in public television’s “Sara’s Weeknight Meals” and has written three cookbooks.



Back to Food
Top Stories of the Week

Randall’s Ordinary sold, will return …
NORTH STONINGTON — One of the oldest homes in the area is being saved, much to the delight of local historians. Randall’s Ordinary, the old … more ...

Two charged after selling heroin to undercover officers …
WESTERLY — A 24-year-old local man with a criminal drug history is in trouble with the law again after he allegedly sold heroin to undercover … more ...

Police logs: Friday, March 27, 2015 …
Westerly Charles F. Turner, 29, of Oakdale, Conn., was charged Wednesday with driving under the influence of alcohol and/or drugs, first offense, blood alcohol content … more ...

Changes to applicant’s Hopkinton truck stop proposal miff zoning officials …
HOPKINTON — Members of the Zoning Board expressed surprise and annoyance when a lawyer representing Love’s Travel Stops and Country Stores announced a change in … more ...

2 injured, St. Joseph’s Church struck in crash …
HOPE VALLEY — Two people suffered minor injuries and a church was slightly damaged on Wednesday evening after police said an elderly driver hit the … more ...

Latest Comments