Armadillo Eggs ...p18

While reading the recipe instructions, I couldn't help wonder where in the world they came up with the name "armadillo eggs."  An armadillo may look like a reptile hiding beneath armored plates (it certainly doesn't look like a chicken!) wallowing to lay an egg somewhere, but we all know that it's not, so I certainly couldn't imagine how stuffed jalapenos could be compared to armadillo eggs.

That is, until I wrapped the jalapeno halves, looking pokey with sausage-laden cream cheese, with a whole piece of bacon.  After cooking, (and I do wish I had my pictures!) they looked like they had the armor of an armadillo! 

AMAZING!

And delicious!  I could make a meal out of these.  I cooked mine for a little less than an hour - their size must determine their degree of heat, as stated in the recipe, because these were not very spicy,  though I purposefully left a bit of the vein in these jalapenos, fearing they wouldn't be very hot.  They weren't.  Next time I'm going to choose smaller for more heat.

The critic says, "YUM" to armadillo eggs!

Hardy Appetit!

Mango Salsa ...p15

Superb.  Make it a day ahead and the flavors will develop even more.  This salsa is the perfect accompaniment for fish, fish tacos or pork dishes.

I didn't have any pineapple, but I had a lot of overripe plums, so I substituted plums.  Probably changed the flavor a lot as pineapple is so distinct, but the plum just kind of extended the mango adopting its flavor.  And if you don't know how to cut a mango - it's easy....just watch this video.

Could bottle this one!

Hardy Appetit!