Razzoo's Style Jalapeño Rat Toes
Rat Toes is a play on the classic stuffed jalapeno popper appetizer, but stuffed with shrimp and crab/goat cheese filling instead of just cheese. They are wrapped in bacon before baking to add flavor and crispy texture.
Rat Toes
Let's get one thing straight - I didn't come up with the name "Rat Toes." That dubious honor goes to some cheeky soul at Razzoo's Cajun Cafe who clearly has a flair for provocative branding. But I'm just as guilty, because like any self-respecting food lover, I couldn't resist the urge to put my own stamp on this notorious dish.
If you're unfamiliar with the iconic "Rat Toes," allow me to illuminate. We're jalapeño popper gone wild - hollowed out peppers stuffed to the brim with a decadent, creamy filling, then wrapped in a crispy outer layer. The original called for cheesy shrimp and crab, but as you'll see, I had other plans.
Listen, I get it if the name makes you squeamish. But I implore you to look past that and embrace the deliciousness that lies within. These things are pure culinary bliss when done right.
It started with a farmer's market beet as vibrant as a summer sunset. As I caressed the knobby root, a flash of inspiration struck - why not transform these earthly gems into the centerpiece of my audacious take on Rat Toes? Roasted and diced, the beets would bring an unmatched earthy sweetness to the party.
But every great dish needs contrast, so I paired the ruby morsels with tangy goat cheese and a splash of honey. A sprinkle of smoky spices like paprika, cumin and cayenne ensure these puppies don't lack for flavor. Toasted pecans add a delightful crunch.
With the stuffing prepped, it was time to suit up my jalapeño vessels. A quick blanching quelled some of their piquant attitude without stripping all the fire (because where's the fun in that?). Then I packed each one with the luscious filling until it oozed out the sides.
For the crispy outer wrap, I bypassed basic bacon and opted for delicate prosciutto. As the slices baked to a perfect crispiness, they released wafts of salty, porky goodness that had my mouth watering.
The final brushstroke - a drizzle of thick balsamic glaze to accentuate the beets' earthy notes with a tangy, slightly sweet punch. A sprinkle of pecans on top completed this culinary Picasso.
Disclaimer: The consumption of extremely hot peppers may cause indigestion, hiccups or other discomfort for those unaccustomed to spicy foods. Please adjust the jalapeño seeding to your personal heat tolerance level.
I won't lie, there's a fine line between brilliance and hot mess with a creation like this. But from the first rousing bite, I knew these Rat Toes straddled it perfectly - a harmony of succulent, creamy, crispy, sweet, earthy and spicy notes so delightful they should be illegal.
Pair them with a hoppy IPA to cut through the richness or just devour them shamelessly on their own. However you take them, expect an explosion of flavors that will blow your tastebuds into pure euphoria.
Indulging in these Rat Toes is more than just a dish, it's an experience. It demands you cast off any preconceptions and just embrace the weird, the wild and the unapologetically delicious.
So go ahead, take a walk on the wild side with me. Let these zesty gems awaken your culinary curiosity. Just be sure to save me one or two...or maybe I shouldn't have shared this with you at all?
Jalapeño Rat Toes with Roasted Beets & Prosciutto Recipe
prep time with cook time.
Makes 12 stuffed jalapeño poppers and contains approximately 150 calories.
American (Cajun/Southwestern influences) / Appetizer
Ingredients
- 12 large jalapeño peppers
- 1 pound cooked beet roots, diced
- 8 oz goat cheese
- 1/4 cup toasted pecans, chopped
- 2 tablespoons honey
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 12 slices prosciutto
- Balsamic glaze for drizzling
For the beets, I really recommend seeking out fresh, locally-grown varieties if possible. The earthy sweetness and vibrant color are just unmatched compared to the stuff from a can. And splurge on a high-quality, creamy goat cheese - it's worth it to get that luxurious tang. As for the jalapeños, go for larger sizes which are easier to work with. And don't skip on the prosciutto wrap - that crispy, salty, porky contrast against the filling is divine. Finally, good smoked paprika and cumin are musts for layering in those rich, warming spice notes.
Directions
- Preheat oven to 375°F.
- Cut jalapeños lengthwise, removing seeds and membranes. Blanch in boiling water for 2 minutes then drain and pat dry.
- In a bowl, mix together diced beets, goat cheese, pecans, honey, smoked paprika, cumin and cayenne until well combined.
- Fill each jalapeño half with the beet mixture, packing it in tightly.
- Wrap each stuffed jalapeño with a slice of prosciutto.
- Arrange wrapped jalapeños on a baking sheet and bake for 20 minutes until filling is hot and prosciutto is crispy.
- Transfer to a platter and drizzle with balsamic glaze before serving.
What I try to do here are:
- Filling of roasted diced beets, goat cheese, toasted pecans, honey and smoked spices
- Prosciutto wrapping instead of bacon
- Balsamic glaze drizzle to complement the beets
This provides a sophisticated sweet-savory flavor profile, with the creamy goat cheese offsetting the earthy beets. The prosciutto adds a savory, crispy contrast. The end result looks striking with the vibrant beet filling peeking through the jalapeño and prosciutto wrapping. I've never seen a "Rat Toes" recipe utilizing beets in this way, so it would definitely be a unique approach!
My top tip is to not get too precious with the jalapeño prep. An effortless, rustic look is part of the charm. Just core them out with aspoon or melon baller - no need to obsess over perfection. And when stuffing, really pack that filling in tight. You want those robust flavors oozing out. Get your hands a little messy! As for baking, watch them like a hawk once the prosciutto starts crisping to get it just right. Pull them while it's still pliable and not totally brittle. Finally, don't hesitate on that balsamic drizzle - it adds such a punchy, syrupy brightness to cut through the richness.
Rated 5.0 by 19 reviewers.
Recipe Tags: Rat Toes, Rat Toes Recipe
Published by: Dish Dupes
Rat Toes Recipe FAQ
Can I make these Rat Toes ahead of time? You can partially prepare them ahead. The beet and cheese filling can be made up to 2 days in advance and stored covered in the refrigerator. The jalapeños can also be deseeded, blanched and stuffed up to a day ahead. However, it's best to wrap them in the prosciutto and bake them fresh right before serving for maximum crispiness.
What is the purpose of blanching the jalapeños first? Quickly blanching the fresh jalapeños in boiling water helps to slightly cook and soften them before stuffing. This makes them more pliable for stuffing and also tempers some of their intense raw heat.
Can I substitute a different cheese for the goat cheese? While the tangy goat cheese pairs beautifully with the earthy beets, you could substitute cream cheese or even a soft feta cheese if needed. Just avoid overly aged, firm cheeses that may not melt and blend into the filling as well.
What can I use instead of prosciutto if I can't find it? Thinly sliced pancetta or even bacon can work as an alternative wrapping to the prosciutto for that crispy, salty outer layer. Just take care when wrapping so the slices don't tear.
Is there a way to make these vegetarian/vegan? To make a vegetarian version, simply omit the prosciutto wrapping. For vegan, you'd need to skip the goat cheese and find an appropriate dairy-free cheese substitute that melts well.
How spicy are these Rat Toes? The heat level can vary based on the jalapeño peppers used. By deseeding them, you'll remove a lot of the capsaicin that provides the kick. Some jalapeños are also simply hotter than others by nature. I'd recommend biting into one wrapped popper first to test your tolerance.
What do you recommend serving these with? Rat Toes make a great handheld appetizer or snack. They pair beautifully with an ice-cold beer like an IPA to cut the richness. Some cooling sides like guacamole, salsa, or ranch could also compliment them nicely.
How should I store any leftovers? These are definitely best right out of the oven when the prosciutto is crispy. But if you have leftovers, let them cool completely then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until heated through.
Can I make these with a different type of pepper? While jalapeños are the traditional pepper used, you could certainly experiment with other varieties like poblanos or Anaheim peppers. Just adjust cooking times based on the pepper size.
Where does the strange "Rat Toes" name come from? It originated as a playful, provocative branding ploy from the Razzoo's Cajun Cafe restaurant chain for their take on stuffed jalapeño poppers. I've simply put my own unique spin on the recipe, keeping the eye-catching "Rat Toes" name.
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