Outer Limits Hot Sauce spicing up the Shore

by , @lizdennerlein   –   app.com

When a father-son duo both found themselves in between jobs, they decided to start making hot sauce for a living.

Ed Martin IV was in and out of the music industry, working in management and promotion. His father, Ed Martin III, who lives in Long Branch, had to close down his Middletown ski shop Outer Limits, which he owned for 35 years.

The two grew up making hot sauce together for fun, but the idea to go into business came from Martin IV’s wife, Chelsea Martin, who noticed how much others enjoyed their home creations.

“I’m aware of the (music) industry and how stressful it is. I just would see him doing all this pepper hot sauce on the side, and I said, ‘You seem really happy doing this.’ ” Chelsea said. “I could see tons of people were really liking the sauce and his father was coming off of closing off the family business — I was like, ‘Why don’t you guys just do this together? You’re both in a place where you can try something new.’ ”

The two began making large batches, taking their latest creations to Grateful Dead and Phish shows, giving out samples in the parking lot to test people’s reactions.

When the two received positive reactions from Deadheads and Phish heads, they decided to start a Kickstarter campaign at the end of 2013 to raise the money needed to start their own business.

The duo raised $11,100, and today their business Outer Limits Hot Sauce — named after the family ski shop — has taken over Jersey and even beyond. Their hot sauce is FDA approved and sold in 24 locations. The two even work with artists and musicians to create bottle labels and custom flavors.

“My dad and I have been growing peppers since I was a kid — we really enjoyed spicy food,” Martin IV said. “A lot of the sauces, like the Tabascos and Frank’s didn’t have any heat that we wanted or didn’t have the flavor we wanted so when we started making our own we enjoyed it more than what we were finding in stores. That’s when it clicked that maybe other people will too.”

Throughout the years, Martin IV’s kitchen in his home in Bayonne often became the spot where he would test out new recipes.

The windows to their apartment would be wide open, airing out the potent smell of peppers.

“A lot of it is getting the right peppers and then you cook them, blend them. When we made the batches for testing we did it in his apartment in Bayonne — we’d have to make 10 gallons,” Martin III said. “It’s very crazy because it’d be hard to be in the house. His wife had to leave. It burns your eyes.”

Chelsea joked she is the “supportive hot sauce wife.”

“I just kind of look at it and find it comical,” Chelsea said. “I’d be coming home and walking down the block — three or four houses away and I’d start to get a whiff. I’d be like, ‘Oh he was making hot sauce today.’

“I’ve seen him through a lot of different types of jobs, but I’ve never seen him as happy or passionate as when he does the hot sauce,” Chelsea said. “I watch him at the hot sauce table — he’s a kind of shy guy, but whenever he gets behind his hot sauce and has people testing it he comes to life in a different way.”

Flavors

Outer Limits Hot Sauce currently sells four signature flavors, which include:

1. Habanero Hot Sauce

It’s their spiciest flavor out right now. “It’s not watered down like other hot sauces with carrot juice or mango juice,” Martin IV said. “You get a real taste of the habanero pepper — it’s citrusy, smokey and there’s a little bit of garlic in there.”

Martin IV added he can’t eat eggs without the Habanero sauce.

2. Jalapeno Lime Hot Sauce

This milder flavor uses fresh squeezed lime juice for a citrusy flavor.

“I love to use the Jalapeno Lime sauce to marinate shrimp. Mix that with a little bit of olive oil and salt and pepper, then roast the shrimp for 6 minutes at 400,” Martin IV said. “They come out super flavorful, and really tender every time.”

3. Serrano Cilantro Hot Sauce

This is Outer Limit’s first green sauce. It has an “herby” taste with fresh cilantro, a medium level heat and then subtle hints of onion and garlic in the background. Best paired with pork or beef.

4. Jalapeno Hemp Seed

This hot sauce Outer Limits worked with the heavy metal North Carolina based band Weedeater to create their own signature flavor. The hot sauce has a creaminess to it and mild heat. It uses a blend of green jalapenos, shelled hemp seeds and a hint of garlic.

“It’s fitting that a heavy metal band would get the hemp seed,” Martin IV said with a laugh.

5. To Be Released

Outer Limits is currently working on creating a ghost pepper and roasted garlic flavor.

Combining art and food

Every hot sauce bottle has its own label designed by a different artist — all of whom have a connection to the music industry.

“One of things I really liked about that side of the world was the creative people we got to work with whether they were musicians or people who did album art,” Martin IV said. “When I did the sauce one of the things I knew right away was that I wanted to bring that world in.”

Outer Limit’s logo and signature Habanero hot sauce bottle are both done by David Cook, an artist who’s worked on t-shirts for Phish, Young Widows and Mastodon.

Artist Rich Hall designed the Jalapeno Lime hot sauce label, who has worked on flyers for New York City over the years with his company 1000 Knives. Boston-based artist Tofu Squirrel designed the Serrano Cilantro label, and the band Weedeater worked on the artwork for their custom hot sauce flavor.

Outer Limits Hot Sauce is frequently at local markets along the Jersey Shore. They will be at the Trenton Punk Rock Flea Market from 10 a.m. to 5 p.m. April 2.

“I love being there with the product that I made and watching the smile on others’ faces when they enjoy it,” Martin IV said. “I love seeing people come back and telling me all the things they’ve used my sauce for — it’s a pretty great feeling when someone comes up to you and tells you that something you made is their favorite thing.

“You get to sell hot sauce, and hang out with your Dad all day — it’s not the worst thing in the world.”

For more information or their online store, visit outerlimitshotsauce.com.

 

The Pickleback Shot Could Actually Be Good For Your Health

by Christopher Osburn   –   Crave

Back in 2004, the Boston Red Sox made news when first basemen Kevin Millar told media members that some players took shots of Jack Daniel’s before game six of the American League Championship Series. It worked so well, the group decided to continue the tradition through the World Series. It worked and they won the World Series for the first time since 1918.

“It was one of those group team things, like shaving our heads last year,” Millar said at the time. “What we had was one small Gatorade cup, with a little Jack Daniel’s in it. We passed it around and everyone symbolically drank out of the same cup, because we are a team. It wasn’t as if guys were drunk. Can you imagine Trot Nixon or Jason Varitek or Mike Timlin actually sipping alcohol before a game? No way.” Pedro Martinez went one step further, saying that team members didn’t drink Whiskey. He says players drank the Dominican spirit Mama Juana, a spirit made from rum, red wine and aged with herbs and tree bark. “We took a shot of Mama Juana every single game, before the game,” Martinez said in 2013.

 Whether or not the stories are true, I highly doubt Cam Newton, Steph Curry or Sydney Crosby take shots of booze before a big game. But, if they did, they would probably want to try a pickle back shot. That’s because on top of a nice shot of booze (likely whiskey) you get the healthy effects of pickle juice.

So, Pickle Juice is Healthy?

You might be saying, “I’ve been drinking the juice from the pickle jar for decades. I didn’t know it was good for you.” You probably just thought you were a weirdo for being drawn to the tart, salty juice that surrounds your favorite gerkins. Pickle juice is scientifically proven to relieve muscle cramps extremely quickly. “The 100% natural ingredients function as a neural inhibitor which addresses the cramp at the source,” says Filip Keuppens, Sales & Marketing Director for The Pickle Juice Company.” It replenishes electrolytes in the body and it contains ten times the electrolytes as most sports drinks.” The high electrolyte content promotes hydration and functions and as an antidiuretic which can prevent dehydration while consuming alcohol and aid hangover recovery the following day.

The Pickleback Shot

This is a shot combination similar to a “beer and a shot”, but instead of a beer, it consists of a shot of pickle juice and a shot of whiskey. The whiskey is imbibed first, followed by the briny pickle juice. The pickleback name actually is only a reference to the pickle portion of the shot since it is enjoyed at the end or the “back” of the experience. Some people have changed it up by drinking whiskey and then taking a bite of a pickle, but you should know that you won’t get the same positive health effects if you do it this way.

It is believed to be invented by bartender Reggie Cunningham at the Bushwick Country Bar in Williamsburg, Brooklyn a decade ago in 2006. “As a chaser, the sweet-and-sour nature of the brine is said to neutralize the burn of the alcohol, and the salt acting as a masking ingredient to counteract the harsh taste of the spirit,” says Keuppens. Cunningham didn’t technically invent the drink, he learned about it from speaking with a southern customer. He may have coined the word “pickleback” at The Bushwick County Club in 2006, but it’s not the first time the drink appeared. “It’s said to have its origins in the South, notably in Texas.” The pickleback at the Bushwick Country club consists of Old Crow bourbon and the pickle juice from McClure’s spicy pickles.

Keuppens was gracious enough to answer a few questions about the health benefits of pickle juice, the inspiration for the company and why pickle juice is great for cocktails.

CraveOnline: Tell us about The Pickle Juice Company.

Filip Keuppens: Started in 2001, the Pickle Juice Company is the first drink manufacturer to produce a purpose-built sports drink based on the functional properties of pickle brine. Its proprietary recipe was developed specifically to help prevent dehydration and muscle cramping caused by heat and muscle exertion. It is becoming more and more commonly used by athletes, the military, people working in strenuous or hot environments and the elderly who find it to be an outstanding source of relief for nocturnal muscle cramps. The company is based in Mesquite, TX.

What was the inspiration for the company?

The inspiration for the company actually came as a result of a 2000 Dallas Cowboys v. Philadelphia Eagles game. It was reportedly the hottest game in NFL history, with the Cowboys and Eagles playing in the 109-degree heat. The Eagles seemed more energized while the Cowboys suffered from muscle cramps, and the Eagles credited this (and their 41-14 victory) to pickle juice, which trainer Rick Burkholder recommended to combat the heat. This led to the founders of The Pickle Juice company to research the functional properties of pickle brine and develop the recipe for the Original Pickle Juice.

What makes pickle juice a great cocktail ingredient?

Pickle Juice Chaser has the added benefit of providing 10 times more electrolytes along with vitamins, potassium, and zinc.

Why do you think the pickleback is so popular?

Much like peanut butter and jelly, the combination just seems to work. The drink’s popularity and growth seem to be organic in nature. Originally migrating to the Northeast (NYC) through requests by southern tourists and spreading from there after various bartenders have adopted the drink and spread the word.

Is there anything else our readers would want to know?

The products manufactured by The Pickle Juice Company are specifically designed for use as beverages in order to promote the best exercise, cramp relief, boozy night out or hangover recovery experience possible.

#Pickleback

 

This is what happens when you order US$80 of extra pickles on a Burger King Whopper in Japan!

by Mike at RocketNews24

We continue our tradition of pushing the limits of our local Burger King staff’s kindness by ordering a double Whopper topped with around 80 bucks worth of pickles.

Sometimes, as a web-based writer, when a good news story doesn’t come to you, you’ve just gotta go out and make one yourself. For us here at RocketNews24, more often than not, that means annoying the staff at our local Burger King by taking the chain’s “Have it Your Way” slogan to ludicrous extremes. To date, we’ve ordered Whoppers with 1,000 slices of cheese, 100 slices of onions (gross), and 1,000 slices of bacon. 1,000 burger patties seemed a little extreme, even for us — and remember we’re the people who bought US$10,000 worth of scratch lottery tickets basically for the lulz — so the next logical choice this time out seemed to be ordering the poor Burger King staff to top our burger with nearly a hundred bucks’ worth of pickles.

What could possibly go wrong?

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Once we determined which topping we’d go all out on this time, we very nearly sent over one of our Japanese writers straight away to order up the monstrous pickle burger in person. But, we had a last second change of heart, realizing the apocalyptic amount of pickles we were planning to order could very well put the store out of pickles for days to come, resulting in the other hungry masses being forced to consume bland, pickle-free Whoppers. Our consciences just wouldn’t allow that, so we called to place the order in advance.

On the phone with the store’s manager, we were told the retailer couldn’t “vouch for the flavor” but assured us they possessed pickles in abundance and could fulfill the order if we really, really wanted it. Which, of course, we did, because anything worth doing is worth overdoing to a ridiculous and dangerous extreme.

pickle3

A couple of hours later, we put aside thoughts of how we had almost certainly caused several teenage Burger King employees to hit the absolute nadir of their food service industry experience, and traipsed over to get a look at our prize. The resulting burger, topped with around 9,000 yen (US$75-80) in pickles, was hefty, to say the least — we’d later find it weighed a whopping (hahahahaha, sorry…) 1.7 kg. It was so huge and bulky that the hapless staff members charged with packing up the thing had to sort of just tape together a bunch of standard wrappers. And, since pickles are one of the more moist toppings on a burger, the over 700 slices of pickles adorning our burger had already soaked through all those wrappers, turning the whole package into a wet mess right out of the gates.

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pickle4

pickle5

Obviously, the towering almost-entirely-pickles-Whopper was far too big to eat like a regular burger, so the whole sad, mutated mass had to be disassembled and eaten piecemeal by everyone in the office — so basically, one guy ended up just eating a regular Whopper and everyone else walked away with hundreds of pickles. Which begs the question, if we can’t even eat these ridiculous concoctions of ours as they’re intended, why even bother with all this?

Screen Shot 2016-02-25 at 11.47.34

Well, because, what are we going to do? Not order a Whopper containing almost a thousand pickles? Hahahahaha, now that would just be silly…

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All images © RocketNews24

The Best Fermented Foods To Heal Your Gut

by    –   Collective Evolution

If you have been trying to figure out the cause of an ongoing health issue such as acne, brittle hair, or dry skin, or even mental health issues such as ADHD or depression, without success, you may be missing a very simple piece of the puzzle. Most people do not realize the important role fermented foods can play in your overall health. A balanced gut is the foundation of health and what you eat directly determines how healthy your gut will be.

Fermented foods are the key to a robust digestive system and gut; they balance gut flora and maintain the proper levels of good bacteria in your body. If you consistently experience any of the above health issues or digestive complaints like bloating, constipation, and gas, you may want to consider adding some or all of these five fermented foods into your diet.

Sauerkraut

If you’re anything like I used to be, you might be thinking, ew, gross, but stick with me here — our taste buds change as we age, so if you haven’t tried sauerkraut since you were a child, you may be doing yourself a disservice. Adults tend to be more accepting of stronger flavors such as salty and sour, so why not give it another shot? It may take a few tries, but I bet the flavour will grow on you, especially when you start to notice all of the amazing benefits sauerkraut provides. Comprising only fermented cabbage with salt, it is an incredibly healthy and light option for introducing incredible flavour into your meals. It is important to buy raw, unpasteurized sauerkraut to ensure you get all of the benefits, however. You can also make your own fairly easily. Eat a couple of forkfuls with your meal or add it to avocado toast, salad, or your favorite grain bowl, and watch how each dish is elevated to new and exciting heights.

Pickles

Now, I am not referring to the classic Bick’s Dill Pickles or Vlassic’s that you’ll find most commonly in conventional grocery stores, as these contain numerous additives which are best avoided. I am instead talking about naturally fermented pickles which become tasty little probiotic powerhouses. You can use these pickles in the same way you would use regular old dill pickles, but will have the satisfaction of knowing you are doing some good for your body.

Kombucha

Kombucha has really been trending lately. Becoming increasingly popular over the last few years, it may just be the tastiest way to get a good dose of probiotics into your system. Kombucha is a naturally fermented, naturally effervescent tea that is fantastic for gut and skin health and for boosting energy as well. You can find it at most health food stores, but you can also very easily make your own.

Beet Kvass

Beet Kvass is an Eastern European drink that is made by fermenting beets in water with salt and whey. It has been known to protect against disease by significantly boosting gut health and therefore immunity as well. Kvass is known for its liver cleansing qualities and is thought to improve blood quality.

Beets alone are great for digestive and kidney health, and when fermented they truly become an incredible elixir. It can be consumed as is or added to soup, salad dressings, or sauces for an extra boost of probiotics and flavor.

Natto

Natto is a traditional Japanese dish made from fermented soybean, which is known for its strong smell and flavor. Like all fermented foods, natto has incredible probiotic properties and significantly improves the balance of the good and bad bacteria in the gut, which in turn improves digestion, immunity, skin health, and more.

Natto is often eaten alongside rice, though it would also work quite well in a quinoa bowl. It boasts a high fiber content, and is also high in vitamin B, calcium, iron, and protein. Be sure to get organic natto to ensure it is made with GMO-free soybeans.

What are your favorite fermented foods? Have you benefited from adding them to your diet?

 

Pickles — A low-calorie, fermented friend

By Melissa Neubek   –   Eagle News

Because of pickles’ texture, smell and taste, there are two kinds of people: ones who love pickles and the others who hate them. There are several different ways one can munch on the pickled green cucumbers, but not all pickles are equally good for you. They are pretty easy to make yourself — healthier than you can find them in the store, low-calorie and, if fermented, really good for your gut.

Pickles start life as cucumbers. After spending time in a jar of water or vinegar, salt and a variety of spices, they become pickles.

One of the reasons pickles have a good reputation from a health standpoint is because they’re very low-calorie. Regardless of your lifestyle choices or diet of choice, it’s always nice to have a low-calorie snack option.

The lesser-known reason pickles are good for you is that when they’re fermented, they have live probiotics, which are good for your digestive system. Probiotics are good bacteria that naturally occur in our digestive systems and help us digest our food.

Not all pickles sold at the supermarket are fermented, but you can easily make them at home or find a brand that is fermented, for example: Bubbies. Or, you may be able to find fermented pickles at a local farmers market.

When pickles are made with vinegar, which most store-bought pickles are, the process is considered “quick pickling,” and fermentation does not occur. The quick pickling process can be done in just a few days.

If the pickles are made with water and salt, the fermentation process occurs. This process can take up to a few months.

When pickles are fermented, gut-friendly bacteria are created. According to Tufts University, these microorganisms aid further in digestion. There is evidence suggesting that the bacteria help to reduce inflammation and may help with allergies and overall body health.

It’s always important to read ingredient labels when choosing which pickles to buy. If you have a sweet tooth and like bread and butter pickles, you’ll notice that all options at the grocery store are sweetened with High Fructose Corn Syrup or HFCS.

According to studies done at Princeton University, subjects showed significant weight gain when consuming HFCS versus other sweeteners.

Now, if you’re interested in making your own fermented pickles, check out the following recipe from myhumblekitchen.com, and always remember, for the best results and crunchiest pickles, to use the freshest cucumbers you can find.

Ingredient

24 (or so) small 4 inch to 5 inch pickling cucumbers

6 cloves garlic, ends removed and smashed

6 bay leaves

2 1/2 tbsp pickling spice (cloves, coriander, allspice, pepper, mustard seeds)

Fresh dill

6 tbsp large granule sea salt (kosher salt)

Method

1. Properly clean 3 quart-sized mason jars.

2. Gently clean and remove flower ends from cucumbers.

3. To each quart-sized mason jar, stack the bottom with as many cucumbers as you can fit.

4. Divide the pickling spice between the jars.

5. To each jar, add 2 garlic cloves and 2 bay leaves.

6. Add a good amount of dill to each jar, then fill each jar with as many more cucumbers as you can fit. Do not allow the cucumbers to go up into the band area. Make sure there’s 1 inch headspace between the top of the jar and the lid.

7. On the stovetop, heat 1 quart of filtered water with 6 tbsp of salt until it dissolves. Once the salt dissolves into the water, remove from heat. Add 1 1/3 cups of the salt solution brine to each jar.

8. Fill the remainder of the jars with enough filtered water to cover all the ingredients.

9. Place a lid on each jar and give it a good shake to mix the water and salt brine solution. Make sure to check after shaking that all the ingredients are submerged.

10. Place the jar in a cool dark place for 2 weeks making sure to burp the jar after 7 days.

 

This iconic Boston restaurant has a jar of pickles from the 1920s

By Gintautas Dumcius | gdumcius@masslive.com   –   MASS LIVE

Boston City Councilor Michael Flaherty’s eyes lit up when he spotted the pickle jar up on a shelf behind the counter.

He excitedly pointed to it, saying the pickle jar was the first delivery to Charlie’s Sandwich Shoppe when the South End restaurant opened in the 1920s.

The jar, still filled with the pickles from that delivery, now sits with coffee filters on its right and a black-and-white photograph of the neighborhood from long ago on its left, before there were luxury condo buildings down the street.

The restaurant – which drew President Obama, movie star Mark Wahlberg and famous jazz musicians — closed in 2014, taken as another sign of how much the city’s South End had changed in the last 100 years.

But the Columbus Avenue restaurant reopened earlier this year under new ownership, the “Cash Only” sign still in the front window. Chef Evan Deluty, the owner of Stella, another South End restaurant, bought the spot in 2014.

He’s keeping the name “Charlie’s” because it’s “iconic,” he said after Gov. Charlie Baker and Boston Mayor Marty Walsh joined him outside on Wednesday for the ceremonial ribbon-cutting.

Baker, holding a bag of blueberry muffins from the restaurant, quipped he was glad they kept the name, too.

Charlie’s Sandwich Shoppe is an “institution,” the governor added, and name-checked the turkey hash the restaurant is known for serving.

Standing next to Baker and Walsh were two former rivals, Mel King and Ray Flynn. King and Flynn faced off in a race for mayor in 1983.

Flynn, who lives in South Boston, another neighborhood riven by changes brought about by luxury development, looked down the South End block, in the direction of the high-end housing.

He then looked at the small crowd gathered outside the small restaurant that looked largely the same as it did 88 years ago.

“This is Boston, right here,” Flynn said.

Bread-and-Butter Pickles

These pickles are a must-have accompaniment for BA’s Best Fried Chicken Sandwich…though they’re pretty amazing on their own as a snack as well.

Ingredients

SERVINGS: MAKES 1 QUART

  • ½ English hothouse cucumber or 2 Persian cucumbers, thinly sliced
  • 1 small onion, thinly sliced
  • 2 jalapeños, thinly sliced
  • 4 large dill sprigs
  • 2 tablespoons coriander seeds
  • 2 tablespoons mustard seeds
  • 2 teaspoons celery salt
  • 2 cups distilled white vinegar
  • 1 cup sugar
  • 2 tablespoons kosher salt

Special Equipment

  • A 1-quart heatproof glass jar

Preparation

  • Pack cucumber, onion, jalapeños, dill sprigs, coriander seeds, mustard seeds, and celery salt into jar.
  • Bring vinegar, sugar, and salt to a boil in a medium saucepan, stirring to dissolve sugar and salt. Carefully pour into jar, filling all the way to the top. Seal jar and chill at least 12 hours and up to 1 week.

Oven-Fried Pickles with Homemade Ranch Dip

Yield: 8-10 servings

Ingredients

Dill Buttermilk Ranch Dip

1 tablespoon fresh baby dill

½ cup mayo

¼ cup plain Greek yogurt

¼ cup milk

¼ cup buttermilk

1 tablespoon white balsamic vinegar

¼ teaspoon onion powder

¼ teaspoon garlic powder

1/8 teaspoon ground white pepper

salt, to taste

Oven-Fried Pickles

1 (24 oz) jar dill pickle spears

½ cup all-purpose flour

2 large eggs

½ cup Panko bread crumbs

½ cup stone-ground cornmeal

¼ cup plain bread crumbs

1 tablespoon finely grated Parmesan cheese

½ teaspoon cayenne pepper (more or less to taste)

¼ teaspoon black pepper

Instructions

1. In the bowl of your food processor or blender, combine all of the ingredients for the ranch. Blend until smooth and creamy. Pour into a small bowl and cover. Place in the refrigerator until you are ready to use.

2. Preheat your oven to 450 degrees F and spray a large baking sheet with a non-stick spray. Set aside.

3. Drain the jarred pickles and place them on a paper towel-lined plate. Pat completely dry. Set aside.

4. In one shallow bowl, add the flour. In another shallow bowl, add the eggs and whisk to combine. In a third shallow bowl, combine the panko, corn meal, regular bread crumbs, parmesan cheese, cayenne pepper and black pepper. Toss the ingredients until evenly distributed. You shouldn’t need any more salt, as the pickles are already extremely salty. If you need more salt, then feel free to salt away.

5. Starting with one pickle, dredge in flour, then coat in the whisked eggs, and then transfer to the bread crumb mixture. Toss the pickle to make sure it is evenly coated, pressing to adhere where it is needed. Place on the prepared baking sheet and repeat this step for the rest of the pickles. Spray the pickles with a non-stick canola oil spray.

6. Place the pickles in the oven and bake for 25-30 minutes, rotating them halfway through. Spraying again with a non-stick canola oil spray. Make sure they are crispy before pulling them from the oven. This may take more or less time, so keep a close eye.

7. Serve immediately out of the oven with homemade dill buttermilk ranch.

A hallowed place for pickled foods to honor our past

by josie a.g. shapiro – J Weekly

My husband’s grandfathers, Benjamin and Jakob, were both called Jack. They lived in New York City, and one of them loved pickles. Like, really, really loved pickles. “The pickles were New York deli pickles that were very crunchy and mildly flavored. No dill pickles!” according to my mother-in-law. In Jack’s memory, we place pickles on our dining table at big family gatherings, including Passover, every year.

I was reminded of Jack and his pickles after a friend texted that he couldn’t attend his weekly cooking class, and would I like to go in his place? I love cooking (obviously), but I haven’t taken a technique class since I was 20. It felt great to be back in a teaching kitchen, and I walked away with a pickled tomato recipe that makes me think not only of Jack but the Jewish affection for these briny treats.

During the 19th century, as culinary historian Claudia Roden writes in “The Book of Jewish Food,” pickled vegetables, particularly preserved cucumbers, cabbages and beets, “were staples in the diet of Jews in Poland, Lithuania, the Ukraine and Russia.” Fast-forward a couple of generations and across an ocean, and you could find a variety of pickled foods rolling out of Jewish pushcarts, solidifying pickles in Jewish food lore.

This quick, modern tomato pickle is fabulous on grilled poultry and fish of any kind. This recipe would also be dandy mixed with roasted cauliflower or green beans, and thanks to a little experimentation, I can say with confidence that it’s great when scooped into the center of a grilled cheese sandwich. A San Francisco Cooking School recipe inspires the Pickled Tomatoes.

 

Pickled Tomatoes

Makes 4 cups

2 lbs. fresh tomatoes, cored and cut in a 1/2-inch dice

1 bunch green onions, cut in 1/2-inch pieces (white and pale green only)

1 jalapeño pepper, sliced thin

1 Tbs. grated ginger

5 garlic cloves, lightly smashed

2 tsp. whole black peppercorns, crushed or very coarsely ground

11/2 tsp. mustard seeds

1/2  tsp. ground turmeric

2 tsp. cumin seeds

2 tsp. paprika

¼ cup vegetable oil

3/4 cup rice vinegar

1/4 cup brown sugar

1 Tbs. kosher salt
Place tomatoes, green onions and jalapeño pepper in a large sealable glass container. In a small bowl, measure out and mix together ginger, garlic, peppercorns, mustard seeds, turmeric, cumin and paprika. In a small-bottomed but heavy and steep-sided saucepan, heat the oil until very hot. When it just begins to smoke, add ginger-spice mixture. Stir and remove from heat, stirring until bubbling oil subsides. Pour the hot oil and spices over the tomatoes. Stir to coat. Wipe out the saucepan. Add vinegar, brown sugar and salt to saucepan. Bring to a boil. Turn off heat, cool 2 minutes and pour over tomatoes. Cool tomatoes to room temperature. Seal tomatoes tightly and store in fridge for up to one week.

Chili with Jalapeño Cornbread | Chowboy Republic – Virginia Beach

By Patrick Evans-Hylton   –   The Virginian-Pilot

Chili with Jalapeño Cornbread

Chowboy Republic

Chili, a type of stew, has many variations, but a good, basic chili con carne is always a delight. The savory, sometimes fiery, mix of meat, tomatoes, chili peppers, garlic, onion and seasonings is filling, and fulfilling.

One of my favorite chilis comes from Chowboy Republic, and is close to what most folks think of as a classic example. This bowl of red is so filled with good things that the spoon practically stands on its on in the center of the bowl.

There is some heat, but not too much. There is a lot of richness and earthiness from the seasonings. Some great cornbread, peppered with jalapenos, is a great accompaniment.