Spiced Pork Patties. Blistered Peppers With Tomato, Mozzarella And Pesto.

That’s what you get when you try to find something funny about spice. lolz.

Onto the food.

Talk about a riot of flavor on a plate!

The super spiced up double pork patties are served alongside roasted and filled colorful peppers. Bacon, pesto, cheese, jalapeños. All included, plus lots more.

Pork Patties

Ingredients:

Seasoning Mix (recipe follows)
8 ounces chopped bacon
2 cups chopped onions
1/4 cup minced jalapeño peppers
1/4 cup sesame seeds
1 1/2 pounds ground pork
Vegetable oil for frying

Directions:

1. Cook bacon in a skillet until some of its fat is rendered but it is not crisp. Stir in the onions, jalapeño and sesame seeds. Cook, stirring occasionally, for 10 minutes.

2. Add seasoning mix to skillet, lower heat to medium and cook, stirring frequently, for 10 more minutes.

3. Transfer mixture to a food processor. Process for 1 minute then allow to cool.

4. Combine cooled mixture with pork. Shape into patties about 2 1/2 inches in diameter.

5. Pour enough vegetable oil into a large skillet to measure 1 inch deep. Heat to 350℉ then fry the patties, turning several times, until cooked through about 6 to 7 minutes. Drain on paper towels before serving.

Makes about 18 patties

Seasoning Mix

Ingredients:

2 teaspoons salt
1 1/2 teaspoons dried basil
1 teaspoon ground allspice
1 teaspoon cumin
1 teaspoon fenugreek
1 teaspoon garlic powder
1 teaspoon onion powder

Directions:

1. Combine all ingredients in a small bowl.

Recipes from Fiery Foods That I Love by Paul Prudhomme

Blistered Peppers With Tomato, Mozzarella And Pesto

Ingredients:

2 large red or orange peppers (or one of each)
Olive oil
Sea salt and black pepper
12 pomodorini or grape tomatoes
3 cloves garlic, minced
Small buffalo mozzarella balls to taste, torn into chunks
4 Tbs fresh pesto

Directions:

1. Preheat oven to 200C/400℉.

2. Cut the peppers in half lengthways, remove the seeds and ribs, then rub them all over with a little olive oil. Season with salt and pepper. Toss the tomatoes with some oil and also season with salt and pepper.

3. Heat a heavy roasting dish or ovenproof pan on the stovetop until hot. Put the halved peppers, cut edges down, into the pan and sear them until blackened along their edges, then turn over, add the tomatoes alongside, and slide into the oven to roast for about 10 minutes. The peppers should still be a bit firm and not quite cooked through.

4. Divide the tomatoes and garlic among the pepper halves (arranging 3 in each) and add a few pieces of mozzarella. Sprinkle with salt and pepper and a splash of olive oil, then return to oven until the mozzarella has started to melt. Spoon a little pesto on the filled peppers and serve with bread to mop up the juices.

Serves 4

Recipe from Olive Magazine