Roasting the peppers Broil each side of your red bell pepper for 5 minutes. The skin will look black or have black spots. Pull it out and with a fork scrap off the skin. Take out seeds. The Serrano pepper needs to be roasted to but it takes less time since its so small.
Comment: These sliders turned out fabulous. The fish cakes were warm and crispy, the mayo had good flavor with some heat, & the bread was soft. I made homemade buns for the first time to go with the shrimp fish cakes. I have always thought sliders make cute appetizers for adults, but I think they would be fun for kids too.
12 shrimp (medium sized)
2 Tilapia Fillets
1 clove garlic, chopped
2 Tbsp onion, chopped
salt/pepper to taste
1 Tbsp Mayo
1/2 tsp mustard
dash lemon juice
2 dashes Worcestershire
1/2 an egg
Pinch lemon pepper
1/2 tsp smoked paprika
Pinch dried dill
1/4 cup panko bread crumbs
Heat oil in pan and cook onions for 2 minutes. Add garlic and cook for 30 minutes before adding shrimp and fish. Break fish up into chunks while cooking. Season with salt and pepper. When the meat has finished cooking, take it off the heat and cut it up into smaller pieces. Mix the remaining ingredients in with your meat mixture. Shape each ball using 2 Tbsp of filling. With your hand press down so the top and bottom of the ball are flattened. Cook in oil over medium heat on each side for about 2 minutes.
Comment: This pineapple upside down cake recipe is from Roy’s Hawaiian Fusion restaurant. I have made these cakes many times and they always turn out great. I like to bake the cakes individually in my molten lava cake pan with removable bottoms. I think the cakes are best served warm with vanilla ice cream.
The sauce around the plate was made by combining 3/4 cup pineapple juice with 2 tsp cornstarch.
The garnish was made by putting brown sugar in the oven at 400 degrees F for 5 minutes. You have to wait at least 5 min before touching the sugar when it comes out of the oven. The hot sugar liquid will harden & set up within that time.
Comment: This dessert exceeded my expectations. The cinnamon spice in the Mexican chocolate Mousse paired well with the spice in the ginger cookie crust. The Mousse was melt in your mouth creamy and had a spiced, light chocolate flavor. I brought the dessert to a BBQ and one of my friends who tried it said “I give this dessert an A” grade. I received a few more complements and think it is probably the best dessert I have made so far using Mexican Chocolate. If you don’t know what Mexican Chocolate is, then google “Ibarra”.
Note – For the chocolate I added 3 Tbsp regular semi sweet chocolate chips and 2 triangles of mexican chocolate. I disolved the mexican chocolate into the milk before adding any other ingredients. I also added 2 Tbsp of butter, 1 tsp vanilla, 1/2 tsp cinnamon and a tiny pinch of cayenne pepper. I did not have heavy cream, so I used whip cream that came in an 8 oz tube. I should note that I took out 1 cup of the whip cream for something else earlier in the week so I did not use the whole tube for this recipe.
I used oil instead of butter when making the cookies. I added fresh nutmeg and cloves to the spice mix.
The crust was made with the ginger cookies that I baked and then pulvarized in the blender. I added 1/4 cup of butter to the crumbs and patted them down in my 9″ round springform pan. I baked the crust for about 8 minutes at 350 degrees F. I think I used 2 or 3 cups of gingerbread crumbs for the crust.
Final Note – I recommend putting this dessert in the freezer overnight.