As a big fan of rum, I’ve probably spent way too much time looking at bottles of Bacardi. It’s just something you do when drinking rum punch or a hurricane. But have you ever noticed the Bacardi Bat Logo on the bottle? After a little bit of research I discovered the reason why Bacardi uses a bat logo for it’s rum.
Legend has it that when the founder of Bacardi was looking for a factory to start a distillery, he found a building that had fruit bats living up in the roof. This was considered to be a good omen so he bought the factory.
And then when he was ready to start selling Bacardi Rum, it was his wife who suggested using the bat logo because it was easily recognizable. And since many of their customers were illiterate (this was in Cuba in the late 1800s), it would be easier for them to pick out the bottle that contained, “el ron de murcielagos”, the rum of the bats.
Have you ever wondered how to make stuffed jalapeno peppers without all of the stuffing oozing out in the oven or on the BBQ. Well, I did and cleaning up oozed cheese out of a toaster oven was not fun. But once I found this cool Jalapeno Pepper Roaster, I know how it’s done.
Now if you’ve ever had those deep fried breaded jalapeno poppers that you get at restaurants you know they’re delicious but not very healthy. I like to put them in the “You can’t eat them everyday” category. But if you make them roasted style, you can eliminate the deep fryer and the breading.
It’s actually very easy to make roasted jalapeno poppers with this pepper roaster. And it even comes with a tool to help you core the peppers. Just slice off the tops (the side with the stem) and use the corer to dig out the seedy insides.
Now all you have to do is stuff it with something. Cheese is always good but why not live it up a little bit and chop up some onions and sausage to go with it. Bacon is another great ingredient for your stuffing mixture. Be sure to try Cheddar, Monterey Jack or even Mozzarella cheese.
One thing to pay attention to is the size of the holes in this jalapeno pepper roaster. Don’t try to jam giant peppers into these little holes or else they won’t stay in the upright position while you cook them. If you’re picking jalapeno peppers right from your garden then make your selections based on the size. If you let your peppers grow too big, they won’t fit into the holes. The same is true if you’re buying them at the market.
Once you’ve got the peppers stuffed, just pop them into the roaster. It’s made from stainless steel so it’s safe for the grill, the oven or even a smoker. And there’s holes for 36 jalapenos, so invite some friends over.
The Monte Cristo is another great sandwich recipe that you can easily convert into a panini. I used to love ordering a Monte Cristo as a late night snack at my local diner. The combination of the sweet French Toast style bread and saltiness of the Ham and Swiss Cheese is great at any time of the day.
Monte Cristo Panini
2 slices Bread
3 slices Swiss Cheese
3 slices Ham
In a bowl, add the egg, milk, vanilla & cinnamon. Whisk until well mixed. Arrange the Swiss Cheese and Ham on a the two slices of bread to create a sandwich. Dunk the entire sandwich into the egg mixture to coat the bread slices.
Place onto a preheated panini grill and close the lid. Cook for 3 to 5 minutes.
Sprinkle with powdered sugar and serve with a bowl of maple syrup for dunking or a serving of fruit jelly.
The Count of Monte Cristo is a classic book that was written by Alexandre Dumas and he had absolutely nothing to do with the Monte Cristo Sandwich. But if I was locked up in prison for years, the first thing I’d do when I got out would be to fire up the panini grill and make a Monte Cristo Panini.
As usual, there are lots of options when making a Monte Cristo. Starting with the choice of bread. Since the bread will basically become French Toast you might way to try a nice egg bread like you’d get on Easter. Or to make it heartier, go with a sour dough loaf and slice it thick.
Now it’s time for the sandwich part. Ham and Swiss Cheese are the usual ingredients but it can also be made with Turkey. Sometimes I have leftover gruyere from when I go on a fondue bender and so I’ll use that for Monte Cristo Panini the next day. Gruyere is even better than regular Swiss.
Here’s the tricky part about making this sandwich in a panini press. You can follow the instructions above to coat the entire sandwich with the egg mixture or you can coat one slice of bread and place it on the hot panini grill. Then quickly add the ham and cheese and then coat the top piece of bread and place it on top. Cook it until it looks nice and crispy.
You can follow this Monte Cristo Recipe or come up with your own. Either way, it’ll be great.