Jack Cheese & VineSweet® MiniPepper Fritters with Red Chile Jelly
1999 Master's Touch Chef's Choice Awards
Honorable Mention Appetizer

Chef: Kevin Rathbun
Restaurant: Nava

For fritter batter

½ C      Red Onions minced
½ C      Chopped VineSweet Mini-Peppers
2T        Garlic minced
1 oz     Butter
2          Eggs
½ C      Buttermilk
1 oz      Milk
3 C       Dry Jack Cheese or Pecorino
¼ C      Cilantro
¼ C      Oregano
1 ¼ C   flour
1/3 C    Cornmeal
3 oz     Toasted pecans
2 T       Baking powder
           Salt and pepper

• Saute onion, peppers and garlic in butter until transparent, reserve.

• In a bowl whisk eggs, buttermilk and milk together.

• Add chopped herbs in another bowl mix remaining ingredients add onions and garlic fold in wet ingredients and season.

• Fry 2-oz scoops in 325-degree oil until golden brown.

For Jelly

2        Red Bell Peppers coarsely chopped
2        Garlic cloves
1        Shallot
1 C     Raspberry Vinegar
6 C     Granulated Sugar
4 oz    Shiracha
1 oz    Butter, unsalted
3         Jalapeno Peppers
2 oz    1800 Anejo Tequila
           Salt and Pepper to taste

• Blend peppers, garlic, shallot with the vinegar transfer to a large pot add sugar and shiracha bring to a boil and simmer for 10 to 15 minutes.

• Add minced jalapeno, seasoning and tequila, and chill.

• Mirror plate with sauce and place fritters in the middle garnish with dollops of goat cheese and chives.

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