CANDIED JALAPENO & HOT CORN DIP WITH SPICED POTATO SKINS

CANDIED JALAPENO & HOT CORN DIP WITH SPICED POTATO SKINS image

Yield 8-12 36 pieces

Number Of Ingredients 22

(Dip).
1 tablespoon pumpkin seed oil (or corn oil)
3 large jalapeno peppers, seeded & diced
2 teaspoons freshly minced garlic
2 tablespoons unsalted butter
4 ears fresh corn (or 3 cups frozen corn kernels)
1 medium sweet onion (such as Vidalia)
1 medium red or yellow bell pepper, seeded & diced
4 oz cream cheese, softened
1/2 teaspoon fine sea salt
1/2 teaspoon freshly cracked black pepper
¾ cup mayonnaise (NOT low fat)
6 oz sharp, white cheddar cheese
1/4 teaspoon red (cayenne) pepper
1/3 cup grated Parmigiano-Reggiano cheese
2 green onions, sliced thin
(Potatoes).
6 russet (baking) potatoes
1 teaspoon fine sea salt
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
4 teaspoons virgin olive oil

Steps:

Heat oven to 400 degrees F. Bake the potatoes for one hour or until the skin is crisp and the potato has cooked through. When cool enough to handle, cut potatoes in half lengthwise and scoop out inner flesh, (reserve for another use) leaving a thin layer of potato on the skin. Cut each half into thirds and transfer to a baking sheet. In a small bowl, mix together the salt, paprika and cumin. Pour in the olive oil and mix well. Brush onto each potato wedge and place in oven to crisp for 8-10 minutes. To make the dip, heat the oil in an 8" heavy skillet to medium. Add the jalapeno and sauté for 3 minutes, stirring occasionally. Turn heat to low, add the garlic and 2 teaspoons hot water; continue to cook for an additional 7 minutes until jalapeno and garlic have caramelized. Transfer to a large bowl. Meanwhile, melt butter in a 12" heavy skillet over medium-high heat. Add the corn, onion and bell pepper; cook until corn is light golden brown (about 4-5 minutes). Add cream cheese, salt & pepper; stir until melted. Transfer jalapeno mixture along with mayo and cheddar cheese to a large bowl. Mix well and transfer to an 8" square baking dish. Sprinkle with Parmigiano-Reggiano and bake until hot & bubbly (about 10 minutes). Scatter with green onions before serving hot with potato skins. Yield: 8-12 servings.