August 2016 - Page 2 of 3

Bread and Butter Pickle Slices

August 15, 2016/in Recipes /by ChrisS

6 pounds of 4 to 5-inch pickling cucumbers

8 cups thinly sliced onions (about 3 pounds)

½ cup canning salt

crushed or cubed ice

4 cups vinegar (5 percent)

4 ½ cups sugar

2 tablespoons mustard seed

1 ½ tablespoons celery seed

1 tablespoon ground turmeric

Preparation

Wash cucumbers.

Cut 1/16 inch off blossom end and discard.

Cut into 3/16 inch rings.

Combine cucumbers and onions in a large bowl.

Add salt.

Cover with 2 inches crushed or cubed ice.

Refrigerate 3 to 4 hours, adding more ic6 pounds of 4 to 5-inch pickling cucumbers as needed.

To make pickles

Add sugar and remaining ingredients to vinegar in a large pot.

Boil 10 minutes.

Add well-drained cucumbers and onions, and slowly reheat to boiling.

Fill pint or quart jars with slices, leaving ½ inch headspace.

Fill to ½ inch from top with hot cooking liquid.

Remove air bubbles.

Wipe jar rims.

Adjust lids.

Process pints or quarts for 10 minutes in a boiling water bath. After processing and cooling, jars should be stored four to five weeks before use to develop ideal flavor.

(Used with permission from the WVU Extension office. Full recipe, including a variation for crisper pickles is available in “So Easy to Preserve,” published by Cooperative Extension The University of Georgia.)

New Illawarra Brewing Company beer features jalapeno chillies

August 12, 2016/in News /by ChrisS

By GLEN HUMPHRIES – Illawarra Mercury

There might be chili peppers in a new beer from the Illawarra Brewing Company, but that doesn’t mean it’ll burn your tongue.

With the smoked jalapeno porter, it’s more about the flavor than the heat.

Beers made with chili peppers are not all that unusual – some even come with a whole chili pepper in the bottle.

But most of them focus on the heat and the burning sensation of the chili peppers, which can make drinking the beer an unpleasant experience.

“If it hurts you to drink it then we’re really defeating the purpose,” said Illawarra Brewing Company’s boss Dave McGrath.

“With this you get the smell of it and then a little bit of heat on the tongue. But it’s not something you start drinking and think ‘why did I do this to myself?’.”

The aroma from the beer is similar to picking up a fresh chili pepper and smelling it. But it’s at the back end, along with coffee notes from the porter.

There is a small amount of heat that comes in at the back end but it’s far from overwhelming.

The beer was the creation of brewer Tim Howard, who had to keys to the brewery and permission to experiment while Mr McGrath was overseas.

His inspiration was to make a beer with chili peppers that he enjoyed drinking.

“I just wasn’t happy drinking some of the chili pepper beers that are out there – it was just like drinking liquid burning chili peppers,” Mr Howard said.

“You want to accentuate the good flavors of the chili peppers and not just the heat. I wanted a beer that was going to accentuate the flavor but not overpower the beer. I wanted it to still be the essence of a porter, I didn’t want it to be a chili pepper beer.”

Mr Howard only used 2.5 grams of jalapenos per liter in what was a test batch of just one keg.

That one keg has already proven to be popular at the brew house – it was tapped on Saturday and it’s already more than half-empty.

But don’t fret if you’ve missed out – the feedback for the smoked jalapeno porter has been so good, Mr Howard will be making a much bigger batch soon.

Once they work out where they can source a whole load of jalapenos.

Recipe: Simple toppings create complex flavors

August 12, 2016/in Recipes /by ChrisS

Helena Spensatelli, Saucygirlskitchen.com

(Photo: Helena Spensatelli / Saucygirlskitchen.com)

I love making pizza at home. It’s really simple to make the dough yourself. This recipe is my favorite for pizza crust and flatbread (rolled extra thin), and it turns out perfect every time. However, you always have the option to buy a ready-made pizza crust, and there’s lots of great options in the grocery store. I think the best part of making pizza at home is topping it with all your favorites — and lots of cheese.

The recipe I’m sharing today has become our new family favorite. The toppings are simple, but the flavor is anything but simple.

Mexican Pizza

Makes one 12” pizza

Dough:

1 cup warm water

2 ½ teaspoons dry active yeast

1 tablespoon honey

2 ½ to 3 cups all-purpose flour

1/2 teaspoon salt

2 tablespoon olive oil

Pizza sauce:

1/2 cup cilantro

1/4 cup pickled jalapeños

3 tablespoons olive oil

1 tsp cumin

Toppings:

2 to 3 cups of shredded Mexican cheese blend

2 roma tomatoes, diced

1 cup fresh corn

½ red onion, thinly sliced

½ cup black olives, halved

2 tablespoons capers

More pickled jalapeños, optional (but nice if you like it spicy)

Preheat oven to 400 degrees.

Mix the honey and warm water together in a small bowl.

Add the yeast to the water and let it sit for 15 minutes until a nice foam forms from the yeast growing.

Place flour and salt in a mixing bowl with the dough hook attachment and slowly add the yeast mixture.

Mix on medium-high for about five minutes, until the dough becomes elastic and firm.

Remove dough from bowl and rub lightly with olive oil.

Place in a bowl and cover with a clean dry towel.

Let sit in a warm place to rise for 20 minutes (it should double in size).

While the dough is rising you can make the sauce for the pizza.

Blend the cilantro, pickled jalapeños, olive oil, lime juice and cumin together in the food processor until a smooth paste is formed.

Set aside until you have your pizza crust ready to top.

After the dough has risen, place it on a floured surface.

If you want to make smaller individual pizzas, cut dough into portions, or use for one large pizza.

Roll out to desired thickness and size, or shape using your hands, gently stretching the dough into the shape you desire.

Place dough onto a lightly greased pizza baking pan.

Spoon the cilantro sauce onto the pizza crust and spread evenly.

Evenly distribute the cheese and toppings on the crust.

Bake for 10-15 minutes or so, depending on the thickness of the crust.

Remove, cut into slices and serve.

For a crispier crust, cook your pizza crust for about seven minutes before topping it with anything.

To take a recreational cooking class in Murfreesboro, visit thecuriouskitchen.net. Visit saucygirlskitchen.com for more recipes.

Lacto-Fermented Green-Cherry Tomato Pickles

August 12, 2016/in Recipes /by ChrisS

By Kirsten K. Shockey – Mother Earth News

Even the smallest garden—as in a few pots on a sunny windowsill—has a cherry tomato plant. They don’t ask for much and they give a lot. These bite-sized sweet tomatoes are the first to ripen and are therefore very exciting in late June or July when we are anticipating the fresh sweet homegrown tomato flavor. It’s soon over: one day in August the first slicer comes on and well, the cheery cherries start to loose their magic mostly because you just can’t keep up with them.

Don’t get me wrong—they are still tasty and easy and wonderful to pop in your mouth as you pass by the prolific plant, but they just keep coming. They are also a challenge to preserve in sauce or salsa since they are so small. I hate to waste good food, even tiny tomatoes, but when the big beefy slicers and paste tomatoes are on I ignore the little ones. Last year I came up with a strategy—get ‘em while they are green.

These become a fun little side to serve later in the year, when the fresh tomatoes are once again part of our summer dreams.

The trick with these tomato pickles is to not pick the smallest, hard, dense ones. Choose the fruits on the vine that are close to full size and while still green, are not white-green but verdant and headed toward ripenin.

Green Cherry Tomato Pickles

Prep time: 5 minutes

Wait time: 7 days of fermentation

Yield: 1 quart

Ingredients

• 2 pint baskets green cherry tomatoes, or enough to fill a quart jar to the shoulder
• 3 cloves garlic, whole, peeled and lightly crushed
• 1 small dried whole chili
• 2 tablespoons mustard seed
• 1 tablespoon coriander seed
• 1 tablespoon green peppercorns, black peppercorns work well also
• 1 grape leaf, optional

For the brine:

• 1 tablespoon unrefined salt
• 2 ½ cups unchlorinated water

Instructions

1. Place the garlic and spices in the bottom of the jar. Add the tomatoes, stop filling at the neck; it is okay if you have a little less.

2. Stir the salt into room temperature water and pour this brine over the top of the tomatoes until completely submerged. If using top with the grape leaf tuck it under at the edges, this will help keep the tomatoes from floating out of the brine. (Or, add a small fermentation weight.) Remember that under the brine everything is fine! Put any extra brine in the fridge to top off if needed during the fermentation process.

3. Put a lid on your jar (or a water lock lid if you have one) and screw it down. Instructions for a simple set up are here.

4. If you are using an airlock continue to step 6. (If you are curious about what that is click here.) If you are using a tightened lid, check it daily: when the lid starts to tighten when you press on it, open it slightly and you will hear a slight hiss as the gas escapes. If some brine bubbles out, do not worry—just replace with some of the reserved brine when it settles down, and make sure the tomatoes are all still submerged.

5. Keep your jar on a plate on the counter for about 7 days. At this point your brine should be cloudy and the ferment should smell nicely sour. Taste your pickles. They will be nicely soured; if you would like them more sour, tuck everything back in and let it ferment for another week or two. Manage it as described above. These will keep in the refrigerator for about 6 months.

Kirsten K. Shockey is a post-modern homesteader who lives in the mountains of Southern Oregon. She writes about sauerkraut and life—but not necessarily in that order. She’s written a complete book of Fermented Vegetables and maintains the website Ferment.works.

Grocery Headquarters Sales Review: Peppers

August 10, 2016/in News /by ChrisS

BY HALEY HASTINGS – Grocery Headquarters

Sweet or hot, the peppers category enjoys strong sales.

The peppers category accounted for three percent of produce department dollar sales and 6.9 percent of vegetable sales for the 52 weeks ended May 28. Peppers posted average sales of $2,678 during this time, an impressive 8.1 percent increase compared to the previous year. Volume sales also increased, up 6.6 percent compared to the previous year.

The peppers category is made up of 22 varieties, all of which increased dollar sales during the latest 52 weeks (with the exception of hot Cubanelle, hot mixed, sweet purple, and sweet white peppers). The top selling pepper variety during this time was sweet green, which posted average dollar sales of $442 per store per week, up 6.9 percent from the previous year. The second highest-selling variety was other sweet peppers at $384 per store per week, an increase of 9.2 percent from the previous year, followed by sweet red peppers at $366 per store per week, an increase of 5.8 percent from the previous year. The “all other” peppers segment includes categories such as hot poblano, hot habanero, and hot chili peppers.

Nationally, peppers had the highest contribution to produce sales in the East region at 3.3 percent followed by the Central at 3.2 percent. The East region also posted the highest average sales of the U.S. regions at $2,114 per store per week, followed by the Central region at $1,677 per store per week. Each of the regions posted strong growth compared to the previous year. The West region posted the largest growth, up 11.9 percent to $1,615 per store per week.

Peppers sales peaked during the week prior to the Super Bowl (February 6) with $1,813 per store, followed by the week ended January 9, at $1,792 per store. The lowest selling week during the tracked period was the week ended December 5, at $1,279 per store.

Lots of Tito’s Jalapenos Consumed at 2016 Tour De Jalapeno Bike Ride

August 9, 2016/in News /by ChrisS

This past Sunday the Tour De Jalapeno bike ride was held in San Marcos, TX. This unique cycling event has three separate rides going on simultaneously: The 50 mile tour which is not timed and the jalapenos are not involved, the 26 mile race and tour which also does not involve jalapenos and the 26 Mile Jalapeno Race.

The 26 mile jalapeno race features cash rewards and two aid stations fully stocked with Tito’s whole jalapenos. For every jalapeno a rider eats 5 minutes gets deducted from their race time. In the past there was a 2 minute deduction but that was before Tito’s became an official sponsor at which point the jalapenos were bigger and hotter than in previous jalapeno races. It was fun to watch these competitive riders and their strategies for consuming jalapenos and continuing to ride in hopes of winning their respective age categories. Jalapenos were placed into cups in quantities of 2, 3 and 5 peppers so riders could grab the cup of their choice and start eating in front of the judges who ensured riders ate the entire jalapeno.

The first female to reach the second aid station at the 16 mile mark was a rider named Emily who had frozen a yogurt pouch the night before and consumed this cold yogurt along with the jalapenos in hopes of counteracting the heat and acidity of the pickled jalapenos.

One male competitor to reach the aid station and start consuming jalapenos came equipped with his own bottle of Pepto.

Another rider who showed up and was consuming jalapenos at first laughed about the Pepto but decided he wouldn’t mind trying this strategy himself. What a great show of comradery and friendly competition to share a bottle of Pepto in a bike race/ jalapeno eating competition.

The Tour De Jalapeno jersey is an instant classic and riders showing up in this jersey seemed perfectly in place eating jalapenos on a bike ride.

There were some other jerseys that also seemed appropriate for a bike race with jalapenos such as the flaming skull and crossbones.

The faces on these riders are priceless. It was a hot morning for a hot ride. Everyone was having a great time and this was a great ride that Tito’s was proud to be a part of. The riders who didn’t elect to eat jalapenos as part of the race still enjoyed Tito’s dill pickle brine to ward off cramps on this hot and humid day. This was a well run event and Tito’s hopes to be a part of it again in the future.

Domino’s Banned A Customer Because She Asked For Extra Jalapenos

August 8, 2016/in News /by ChrisS

By Lillian Nolan – Elite Daily

Listen, people. Pizza toppings are sacred and shouldn’t be messed with.

The toppings literally make the pizza, so if there’s one missing or there aren’t enough, the pie could be ruined. And ruined pizza is one thing I cannot forgive.

But, Domino’s decided to ruin pizza for Anneliese Shabbir, a mother of three from Linlithgow, Scotland.

All this pizza lover wanted was extra jalapenos on her pizza, but when she opened the box, a mere seven jalapenos were on the pie.

SEVEN? THAT’S IT? ARE YOU KIDDING, DOMINO’S?

There should be seven jalapenos on each. freaking. slice. And you only put seven on the whole thing? Shame on you.

When Shabbir justifiably expressed her anger and requested extra jalapenos,Domino’s apparently wasn’t happy about it.

So instead of solving her problem, the chain banned her from the branch. Because THAT’S the perfect way to solve your problems.

Her being banned apparently comes at the end of a long line of disappointments on Domino’s end.

Shabbir is actually so used to not getting enough jalapenos on her pizzas that she usually calls Domino’s instead of ordering online to stress the importance of her needs.

She said to MetroUK,

I actually ring them and place an order for collection, rather than use the website, so that I can speak to someone and stress the bit about extra jalapenos. With the most recent pizza there were literally seven jalapenos on the whole pizza. It was pathetic.

Shabbir says she first found her love for jalapenos when she was pregnant with her first child, and now she eats Domino’s four times a week.

That’s dedication if I’ve ever seen it.

And honestly, I get it. Life is way too short not to get the pizza toppings you deserve. When you’re repeatedly let down by your favorite pizza spot, it has to be annoying AF.

Despite Ms. Shabbir’s long-standing relationship with Domino’s, the chain let her down once and for all.

The company sent her a pretty sassy email basically letting her know that if Domino’s couldn’t satisfy her needs, then she should find another pizza parlor that will give her what she wants.

Know the health benefits of eating jalapeno pepper!

August 8, 2016/in News /by ChrisS

Zee Media Bureau

New Delhi: Jalapenos is one of the different types of peppers like cayenne, red and green chilis, bell peppers and a rich source of a compound known as capsaicin. One should include it in their daily diet as it is considered to be good for health.

Here are some health benefits of jalapenos:

Reduces weight

Jalapenos contains capsaicin that helps in boosting metabolism and aiding in weight loss. And many weight loss supplements and pills contain capsaicin. Instead, one should add jalapenos in their diet.

Helps indigestion and stomach ulcers

The capsaicin content in it protects the stomach from harmful bacteria and preventing stomach ulcers. It also helps in digestion and reduces the symptoms of indigestion.

Nasal congestion

Eating jalapenos helps in clearing your airways and reducing the discomfort caused by a blocked nose also known as nasal congestion.

Immune system

Jalapenos are a great source of vitamin C that plays a key role in protecting the immune system.

Pickle Recipes for August

August 3, 2016/in Recipes /by ChrisS

Dill pickle dip

8 ounces cream cheese

1 cup sour cream

1 tsp onion powder

1 tsp parsley

3/4 cup dill pickle spears, drained and finely chopped (about 6 spears)

5 ounces dried beef, finely chopped

Combine cream cheese, sour cream and seasonings in a bowl. Beat until smooth. Stir in pickles and beef. Cover and chill in refrigerator for at least two hours. Serve with crackers.

Crunchy pickle and ham

1 12-ounce package of smoked cooked ham (or any favorite lunch meat)

1 24-ounce jar dill spears, drained

1 8-ounce tub soft cream cheese

Pat ham and pickle spears dry with paper towel. Spread ham slices with about 1 tablespoon cream cheese. Top each ham slice with 1 pickle spear and roll up. Refrigerate 1 hour or overnight. Cut each pickle roll in to 4 to 6 pieces to serve as appetizers.

Dill pickle lovers pasta salad

1/2 pound dry shell pasta (about 3 cups)

3/4 cup sliced pickles

2/3 cup cheddar cheese, diced

3 tablespoons onion, finely diced

2 tablespoons fresh dill

1/2 cup pickle juice

Dressing:

2/3 cup mayonnaise

1/3 cup sour cream

1/8 teaspoon cayenne pepper

4 tablespoons pickle juice

Salt and pepper to taste

Boil pasta according to package directions. Run under cold water to stop cooking. Toss cold pasta with about a half cup of pickle juice and set aside for about 5 minutes. Drain and discard pickle juice. Combine all dressing ingredients in a small bowl and mix well. Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.

Puckering pickle pops

30 ounces pickle juice (dill works best)

A pinch of sugar to taste (optional)

Place 5 ounces of juice (mixed with a small amount of sugar, if desired) into six Popsicle molds with Popsicle sticks. Small Dixie cups or an ice cube tray work well also. Freeze until firm.

Stuffed dill pickles

2 large dill pickles

1 (5 1/2 ounce) jar cheese spread, any flavor

Cut off both ends of the pickles, and using an apple corer, scoop out the center removing all of the seedy pulp. Fill the center of the pickle with the cheese spread. Chill several hours. Cut each pickle into 1/4-inch slices.

Fire and ice pickles

2 32-ounce jars medium whole dill pickles

4 cups sugar

2 Tablespoons hot sauce

1/2 to 3/4 teaspoon crushed red pepper flakes

2 Tablespoons garlic

Cut pickles into 1/4-inch slices.

Combine pickles sugar, hot sauce and red pepper flakes in large bowl.

Cover and let stand 2 hours. Stir well and spoon mixture back into jars. Add 1 teaspoon crushed garlic to each jar. Cover and refrigerate up to 1 month for best

flavor.

Pickles pair well with back-to-school lesson

August 3, 2016/in News /by ChrisS

By Zirconia Alleyne, New Era Features Editor

Peter Piper picked a peck of pickled peppers, and Mrs. Pickle picked some of her favorite pickle recipes to share with students before they head back to school.

Carolyn Haddock, known tenderly as Mrs. Pickle to youngsters, will host Off to School with Mrs. Pickle at 1 p.m. Thursday at the Christian County Literacy Council office.

The program, organized yearly by the Literacy Council, is for students entering kindergarten through third grade. Older or younger siblings are welcome to attend as well.

Haddock and literacy council members not only whip up creative pickle dishes, but Haddock will show her plethora of pickle memorabilia and share stories that encourage students to have a “sweet not sour” school year.

Haddock, a retired teacher and guidance counselor, said this year she especially wants to emphasize sweet pickles and what it means to be sweet to others.

“My focus this year is ‘kindness counts,’” she said. “Considering the world we live in, we could all use a little more kindness, and I want them to have a sweet pickle year.”

Literacy Council Director Beverly Whitfield has been busy editing the council’s “Literally Delicious” cookbook, which features recipes submitted by Community Reader Day volunteers.

Whitfield said a section in the book is called “Mrs. Pickle Prefers Potpourri.” There are several pickle recipes submitted by other pickle-lovers, including the PB&P — peanut butter and pickles sandwich.

“Believe me, youngsters do love pickles and very little is left on the picnic table,” Whitfield exclaimed.

Reach Zirconia Alleyne at 270-887-3243 or zalleyne@kentuckynwera.com.