For That Final Flourish, a Flavored Olive Oil

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By:Florence Fabricant

New York Times 

 

Credit:Sonny Figueroa/The New York Times

Crushed lemon and jalapeño add zest and spice to products from McEvoy Ranch

 

Last year, McEvoy Ranch released a well-received olive oil seasoned with crushed lemons local to its Petaluma, Calif., location. This year, they’ve added a companion, an oil made with jalapeños. For both, the lemons or chiles are crushed with the olives. The jalapeño oil has a delightfully grassy, vegetal allure, with moderate heat. The lemon oil gets a boost from black pepper. Both are seasoning oils, to gloss and flavor a dish just before serving.
McEvoy Ranch Lemon and Jalapeño Olive Oils, $25 for 375 milliliters, mcevoyranch.com.

Party snacks: cheesy churros with a spicy salsa

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By Susan Jung

Post Magazine 

Cheese Churro with a red pepper and jalapeno salsa . Photo by: Johnathan Wong

 

These cheesy, slightly spicy churros make a good party snack. They taste best the day they are made but, if needed, can be reheated in the oven (at 180 degrees Celsius for about five minutes) to crisp them up. While they are delicious as is, they are even better with this roasted red pepper and jalapeño salsa, which can be made a day or two in advance.

Cheese and piment d’Espelette butter churros with roasted red pepper and jalapeño salsa
It’s hard to say how much egg you’ll need for this recipe. It depends partly on the size of the eggs (because “large” can vary in size) but also on how long you cook the mixture on the stovetop after adding the flour.
For the churros:
120ml water
60 grams piment d’Espelette butter
75 grams plain (all-purpose) flour
2-3 large eggs, at room temperature
80 grams aged comté
Oilor the roasted red pepper and jalapeño salsa:
1 red bell pepper, about 200 grams
1 jalapeño chilli
50 grams ripe, sweet cherry tomatoes (I use the local pear-shaped variety sold by fruit vendors)
1 shallot, about 25 grams
The finely grated zest of half a lime
About 15ml fresh lime juice
Fine sea salt, for frying

Make the salsa first. Char the bell pepper and jalapeño by putting them directly on the high flame of a gas stove. Turn them over as they blister and burn so they cook evenly. When the bell pepper and jalapeño are charred, put them in a bowl until they are cool enough to handle, then strip off the blackened skin. You can do this easily by running the bell pepper and jalapeño under a thin stream of running water. After skinning them, blot them dry with paper towels. Halve the bell pepper and jalapeño and remove the core, seeds and stem.

Halve the cherry tomatoes and chop the bell pepper, then put them in a blender or food processor and process to a rough purée (you don’t want it to be completely smooth). Mince the jalapeño and shallot and mix them into the purée. Add the lime juice and zest, then season to taste with salt. Refrigerate for about an hour, or longer, if you like. Taste the salsa just before serving it. Add more salt and lime juice, if needed.

Make the churros. Put the water and butter into a sauce­pan and bring to the boil. Turn the heat to low then add the flour all at once and immediately start stirring vigorously with a wooden spoon. The mixture will ball up around the spoon and come away from the sides of the pan. Continue to stir constantly over a low flame for a minute or two.

 

Put the dough into the bowl of an electric mixer and stir on low speed for a couple of minutes to dissipate the steam (if you don’t have a mixer, stir by hand with a wooden spoon). Mix in one of the eggs, stirring until fully incorporated. Whisk the second egg, then add half to the mixture and stir well. Add in more egg as needed, using the rest of the second egg and some or all of the third, until the mixture is glossy and smooth, and forms a soft peak when you touch it with your fingertip. Finely grate the cheese (preferably using a rasp-type grater, such as a Microplane), then stir it into the dough. Scrape the mixture into a piping bag fitted with a medium-sized star tip.

Pour some oil to the depth of about 3cm into a shallow pan and heat to 170 degrees. Pipe the churros mixture directly into the hot oil. Don’t make them too long (I like them about 3cm-4cm) and don’t worry if they are curled. Fry the churros until they are a medium golden brown on both sides then remove from the oil and drain on paper towels. Serve hot, warm or cool with the salsa.

Jalapeno’s celebrates 25th anniversary

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By: Caroline Lobsinger

Bonner County Daily Bee

 

(Courtesy photo) A few of the Jalapeno’s staff pose for a group photo. The iconic Sandpoint restaurant recently celebrated its 25th year in business.

 

SANDPOINT — Good food and good times combine at Jalapeno’s.

It’s easy to see why, then, that the restaurant recently celebrated its 25th anniversary in business.
Jalapeno’s got its start when Chad and Shari French started the now iconic restaurant in mid-April 1993, first on Cedar Street in the old Bootery building and then adding a second location on First Avenue, where Starbucks is now located. When they bought the old Elks on Second Avenue with partners in 1998, splitting the property with the Frenches remodeling the left half of the building, they closed the first two locations and combined everything into the new property.

When the couple was looking to sell the restaurant in 2013, Chet French approached local restaurateur Justin Dick after hearing he was looking for a new project. Dick was, in fact, looking for a project to do with friend Dave Vermeer, who was then managing the Coldwater Creek wine bar.

French wanted to sell Jalapeno’s to someone local who would continue what the couple had built — a restaurant dedicated to both good food and the community.
“The opportunity presented itself and they wanted to sell it to somebody local so it worked for us to take that on and kind of continue their legacy,” Vermeer said. “That’s what we all really wanted to do.”

Vermeer, who had been in the beer and wine business for 20 years, and Dick, the owner of several other area restaurants, took over Jalapeno’s on Jan. 1, 2014.
Until they were approached by the Frenches, the pair had never considered the possibility. However, as soon as they heard what he had to say, they knew it was a perfect fit and were immediately on board.

“Being able to buy an iconic Sandpoint restaurant, to be a part of it and to carry on the legacy of what they’d built has been amazing,” Vermeer added.
When they bought the restaurant, the pair hired all the employees already on staff. They didn’t want there to be a transition and, having both been involved in the industry for a number of years, they knew the value of a great staff. Initially, they kept the menu exactly as it was — in part because it was a successful menu and because folks made a point of approaching them in the store and letting them know how much they liked Jalapeno’s and hoped it wouldn’t change.

“Getting all that local feedback, we just really, really tried to not change the menu at all,” Vermeer said. “But over the last three or four years, we’ve definitely started to introduce new items and I guess more creative type items. The menu was very set and it’s got all the classics on it but there wasn’t a lot of new or fun things on it so we’ve started adding those.”
Among those items — which are quickly becoming classics on their own right — are the Juan-tons, packed with cheese, bacon and roasted serrano peppers. “They’re like a jalapeno popper but better,” Vermeer noted.

The menu has its origins in Jalisco, Mexico, as well as San Diego, Calif., where the Frenches were from. The serrano pepper is a key part of the region’s flavors and offers a more consistent pepper flavor as well. It was natural then — and now — to base the menu on that region.
It’s amazing to think that Jalapeno’s has been open for 25 years, Vermeer said, quick to give the credit to the restaurant’s employees, many of whom have been with them for years, and to the community for making a spot for them in their hearts.

“For a restaurant to make it, we feel it’s really incredible but we couldn’t make it without Sandpoint,” he added. “We want to really thank the customers and employees who have been with us for so long.”

It’s important for the pair, said Vermeer, to be a good community partner and, as a result, they contribute regularly to various fundraisers and events.
They also recognize it is important both evolve the menu, adding it fun new trends like the Juan-ton and recognition of the community’s diverse palates, ensuring the menu has something for everyone, from beef, chicken and seafood to vegetarian and gluten-free fare.

“We have a big menu and it’s complicated but everybody has something that they like and we want everyone to be happy,” Vermeer said.
While they’ve only been a part of the Jalapeno’s story for 5 years of so, Vermeer said he and Dick feel a responsibility to carry on the traditions and legacy started by the French family.
“We’re carrying on something that was started before us and they trusted us,” he added. “We feel responsible to keep doing it right.”

Information: Jalapeno’s, 314 N. Second Ave.; phone, 208-263-2995; online, sandpointjalapenos.com; or Facebook, facebook.com/JalapenosMexicanRestaurant

Jalapeno Cornbread Mac and Cheese Pops

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By: Carla Hall 

ABC

(submitted Photo)

Enjoy Jalapeno Cornbread Mac and Cheese Pops!

Mac and Cheese Pops:
1 pound Cavatappi noodles
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk
1 pound sharp cheddar cheese (grated)
1/2 cup Parmesan cheese (freshly grated)
Kosher salt and freshly ground black pepper (to taste)
Cornbread Crumbs:
2 cups cornmeal
3 and 1/2 teaspoons baking powder
3/4 teaspoon Kosher salt
3 large eggs
1 cup sour cream
3/4 cup vegetable oil (plus 2 tablespoons, divided)
1 jalapeno (seeded, minced)
To Assemble:
1 cup all-purpose flour
3 large eggs (beaten)
1 cup Parmesan cheese (freshly grated)
vegetable oil (for frying)
Kosher salt and freshly ground black pepper (to taste)
32 popsicle sticks

Directions
For the Mac and Cheese Pops: Line a 9×13-inch casserole dish with parchment paper, allowing parchment to hang off of the sides.

Bring a large pot of salted water to boil and cook noodles 2 minutes less than package instructions direct. Drain and remove to a large bowl. Set aside.

In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes. Add the milk and whisk continuously until smooth. Reduce heat to low and cook until slightly thickened, about 3-4 minutes. Add the cheddar cheese in batches, and whisk continuously until melted. Whisk in the parmesan cheese and season with salt and pepper to taste.

Pour the cheese sauce on top of the bowl of noodles and stir to combine. Remove to prepared baking dish and spread into an even layer. Allow to cool to room temperature, cover with plastic and place in the freezer for at least 6 hours or overnight.

For the Cornbread Crumbs: Preheat the oven to 375ºF.

In a large bowl, add the cornmeal, baking powder, and salt, and whisk to combine. Set aside.

In a medium bowl, whisk together eggs, sour cream, 3/4 cup of oil, and jalapeno. Whisk the cornmeal mixture into in the egg mixture, continuing to whisk until fully combined.

In a 10-inch cast-iron skillet over medium heat, warm remaining 2 tablespoons of oil. Pour the cornbread batter into the skillet and cook for 2 minutes, until the mixture begins to bubble. Transfer

to the oven and bake until golden brown and an inserted toothpick comes out clean, about 20-25 minutes. Remove from the oven and allow to cool completely. Leave the oven on.

Once cooled, cut the cornbread into 4 pieces. In batches, transfer the cornbread to the bowl of a food processor, fitted with the blade attachment. Pulse until cornbread is finely ground and remove to a baking sheet. Repeat until all cornbread is ground. Transfer baking sheet to the oven and cook until breadcrumbs are golden brown and toasted, about 2-3 minutes. Remove from the oven and allow to cool completely.

To Assemble: Fill a tabletop fryer with vegetable oil and preheat to 325ºF.

Remove the mac and cheese from the freezer, and using the overhanging parchment, remove the mac and cheese from the casserole dish to a clean work surface. Cut the mac and cheese into 2-inch x 1 and 1/2-inch rectangles. Set aside until ready to bread.

In a large shallow baking dish, add the flour and season with salt and pepper, whisking to combine. In a second baking dish, add the eggs. In a final shallow baking dish, add the breadcrumbs and Parmesan cheese, whisking to combine. Dredge each popsicle in the flour, then the egg, and finishing in the breadcrumb mixture, coating all sides. Place on a baking sheet and return to the freezer for 30 minutes more.

Remove pops from the freezer and gently place in the preheated oil and fry until golden brown, about 3-4 minutes on each side. Remove to a paper towel-lined plate to drain and cool slightly. Insert popsicle sticks into a shorter edge of each mac and cheese pop. Repeat until all popsicles are breaded and fried. Enjoy!

 

Kinkaider’s Devil’s Gap Jalapeno Ale

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By:Kayla Wolf

Lincoln star Journal 

Kinkaider’s Devil’s Gap Jalapeno Ale
Courtesy photo

Kinkaider’s Devil’s Gap
Jalapeno Ale

Kinkaider Brewing Co., 43860 Paulsen Road, Broken Bow, kinkaiderbrewing.com

Available: On tap at Kinkaider locations (including one opening soon in Lincoln) and various restaurants, and in bottles at select stores
When: Year-round
ABV: 4.7 percent
IBU: 6
Devil’s Gap Jalapeno Ale is a spiced/herbed beer packed with flavor. It took Dan Hodges, head brewer at Kinkaider, almost 20 years to perfect the recipe for what has become the brewery’s top seller.

The brewer works to use local jalapenos when available to give the beer its strong jalapeno flavor. Each Kindkaider beer comes with a story highlighting something about Nebraska history. The legend accompanying Devil’s Gap is as follows: “In 1878, cattle kingpin Print Olive and his posse made their way from Texas to the Sandhills. The Olive Gang ran folks off far and wide. Two brave but unfortunate souls stood up to the outlaw and were set ablaze in a blaze … of gunfire.”

Kinkaider plans to opening a taproom in the Haymarket’s Lincoln Station building near the end of June or early July.

Cheddar Jalapeno Cheese Crisps

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By: Clinton Kelly 

ABC

 

(summited Photo)

Jalapeno Cheese Crisps make for a great snack!

 

Jalapeno Cheese Crisps:
3/4 cup parmesan cheese (finely shredded)
3/4 cup extra sharp cheddar cheese (finely shredded)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1 jalapeno (stemmed, seeded, minced)
Kosher salt (to taste)
Scallion Cilantro Sour Cream Crema:
1 cup sour cream
1/2 bunch cilantro (roughly chopped)
1/2 bunch scallions (roughly chopped)
1 lime (juiced)

 

 

Directions
For the Jalapeno Cheese Crisps: Preheat the oven to 375ºF. Line a baking sheet with parchment paper or silicone baking sheet.
In a large bowl, combine parmesan cheese, cheddar cheese, pepper and paprika and toss to combine. Using a tablespoon measure, scoop the cheese into 1 1/2 tablespoon piles on the baking sheet 2-inches apart from each other. Sprinkle with the chopped jalapeno and bake for 10-12 minutes or until cheese is melted, crispy and golden. Remove from the oven and allow to cool completely. Serve with crema.
For the Cilantro Lime Crema: In the bowl of a food processor, add the sour cream, cilantro, scallions and lime juice. Pulse until smooth and combined. Remove to a bowl and serve with the cheese crisps.
Tip: These chips make an excellent topper to any soup, especially tortilla soup!

 

Five-ingredient Pico de Gallo is a Cinco de Mayo winner

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By: Sharon Rigsby -Blogger Tallahassee Democrat USA TODAY NETWORK – FLA.

Tallahassee Democrat 

(Photo by : Sharon Rigsby)

Pico de Gallo is perfect for a Cinco de Mayo party with fresh jalapeños and other bright ingredients.

 

Easy Homemade Pico de Gallo is “muy delicioso” and if you have the five ingredients, and five minutes to prepare it, you are in business. My authentic homemade Pico de Gallo recipe is full of all things good for you including tomatoes, onion, jalapeños, lime juice and cilantro.
You can’t go wrong with this Easy Homemade Pico de Gallo, also called Salsa Fresca or Salsa Crudo, whether you are planning a Cinco de Mayo party or just looking for a healthy, gluten-free and low-calorie dip or appetizer.
If you are wondering, Pico de Gallo is pronounced “PEE/koh theh GAH/yoh.” Pico means ‘beak’ and ‘gallo’ is Spanish for a ‘rooster’ – so it’s translated as ‘Rooster’s beak.’ According to Wikipedia, Pico de Gallo got its name because originally it was eaten with the thumb and forefinger, and retrieving and eating it resembled the actions of a pecking rooster.

You might also be wondering what the difference is between Pico de Gallo and salsa since the ingredients for both are nearly identical. Well, it turns out that the ingredients in salsa are finely diced and it has more liquid, which makes it soupier. The ingredients for Pico de Gallo, on the other hand, have a larger chop, and it has very little liquid.
Whatever you call it, homemade Pico de Gallo is a very versatile condiment and makes a quick, easy, and delicious topping for just about any Mexican or Southwestern food including tacos, enchiladas, quesadillas, refried beans, or rice. It’s also delicious over poultry or fish, and I also always add Pico de Gallo to my guacamole and love to add it to salads.
For this Pico de Gallo recipe the five ingredients I told you about earlier are fresh tomatoes, onion, fresh cilantro (can substitute parsley), fresh lime juice, and fresh jalapeños.

 

Makes 3 cups

Ingredients:
1-1/2 lbs fresh tomatoes, seeded and chopped (about 4-5 medium-large tomatoes)
1 sweet onion, chopped
1/2 cup fresh cilantro, chopped; you can substitute fresh parsley
3 Tbsp. fresh lime juice
2 jalapeño peppers, seeded and chopped; you can substitute serrano chilies
Pinch of kosher salt and ground black pepper to taste
Directions:
To seed the tomatoes cut them in half horizontally and gently squeeze out the seeds and gelatinous matter surrounding them.
Place the chopped tomatoes, onion, cilantro (or parsley), lime juice, and jalapeños (or serrano chilies) in a large bowl and mix well.
Add a pinch of kosher salt and ground black pepper to taste.
Homemade Pico de Gallo can be made ahead. Cover it and store in the refrigerator until ready to serve.

Fish Tacos with Cabbage and Jalapeño Slaw

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By: Molly Abraham

Hour Detroit

(submitted photo)

Fish tacos with cabbage and jalapeño slaw will make for a great dinner.

 

For the Fish
1 pound halibut or cod fillets
1 lime for each piece of fish
1 teaspoon smoked paprika
Kosher salt and black pepper, to taste

Directions
Preheat oven to 350 F. Remove skin, bones, or waste from the fillets. Place on baking sheet and season with lime juice and spices on both sides. Cook for roughly 10 minutes. Remove from oven and let rest. Lightly pull flakes apart when ready to fill tacos.
Seasoned Sour Cream
4 ounces sour cream (not low fat)
1 lime
1 ounce hot sauce (your preference)
Kosher salt, to taste

Directions
Mix all ingredients, adding salt last to taste.

Cabbage and Jalapeno Slaw
½ purple cabbage (small)
1 jalapeño
½ red onion (small)
1 tablespoon cilantro, chopped
1 teaspoon crushed red pepper
½ teaspoon cumin
1 tablespoon cider vinegar
2 tablespoons mayonnaise
Kosher salt and pepper, to taste

Directions
Thinly julienne cabbage and onion. Thinly slice jalapeno. Mix in other ingredients. Season as needed.
Avocado
4 avocados (semi-firm)
Extra virgin olive oil
Kosher salt and black pepper, to taste

Directions
Slice and drizzle a small amount of oil over slices. Season lightly with salt and pepper on both sides.
Assembly
1 package corn tortillas

Jalapeño Popper Hot Dog Bites

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By Drum Digital

news24

(Submitted: photo)

(Want to whip up a quick? We’ve got you covered with these Jalapeño Popper Hot Dog Bites.)

 

Ingredients
15ml (1T) olive oil
6 slices Eskort Streaky Bacon, chopped into pieces

1 roll puff pastry
1 tub (230g) cream cheese, softened
5ml (1t) garlic powder
200g cheddar cheese
salt
ground black pepper
1 packet (380g) Eskort American Hot Dogs Regular
8 jalapeños, ends and seeds removed and halved lengthwise
1 egg, beaten
Method
Preheat oven to 180°C and grease a large baking sheet with nonstick spray.
Heat olive oil in a frying pan and fry bacon until crispy. Remove from heat, drain on paper towel and set aside.
In a bowl combine cream cheese, garlic powder, bacon and cheddar.
Season with salt and pepper and stir until all ingredients are well combined.
Roll out the pastry on a flour-strewn surface and spread the cream cheese mixture evenly onto the puff pastry. Slice the pastry into strips.
Cut the American Hot Dogs to suit the length of the jalapeños. Pair a sausage with a jalapeño slice and roll it up in a strip of pastry until covered. Repeat until all the jalapeño slices are used.
Place the pastry rolls on a baking tray and brush with egg wash.
Bake for 20-25 minutes until golden brown.
Remove from oven and serve warm.

Pork Roast With Jalapeno Gravy

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By:The New York Times

Pork roast with roasted jalapeño gravy Picture by : by Melina Hammer/The New York Times.

 

Yield: 8 servings
Total time: 1 1/4 hours
Ingredients
For the roast

1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 kg – 1,3 kg boneless pork loin, with a good layer of fat on it
For the gravy
3 tablespoons butter
4 tablespoons plus 2 teaspoons all-purpose flour
2 jalapenos
1 teaspoon vegetable oil
1 cup half-and-half (this is a mixture of equal parts light cream and low fat milk)
2 cups pork stock or chicken stock, preferably homemade
1 teaspoon salt, plus more if needed

Method
Heat oven to 475 degrees. Mix together salt, pepper, garlic and onion seasonings.
Place the pork on a rack set in a roasting pan and sprinkle the roast with the spice mixture, rubbing it lightly so it adheres to the meat.
Roast for 30 to 40 minutes or until the pork reaches an internal temperature of 145 degrees. If the fat begins to get too dark, tent with foil.
While the roast is cooking, make a roux for the gravy by melting the butter in a small saucepan set over medium heat.
Add the flour all at once and whisk vigorously until smooth. When the mixture thins and starts to bubble, reduce the heat to low.
Cook for 1 to 2 minutes, whisking slowly, until the mixture smells nutty and toasty and is still light-colored. Cook for 2 more minutes, stirring occasionally, then set aside and let cool.
When the roast is done, cover and let it rest for at least 10 minutes.
Reduce the oven to 450 degrees. Place the jalapenos in a small pan, brush with oil and roast for 6 minutes, or until soft.
Remove the stems and some or all of the seeds and membranes, depending on how hot the peppers are and how hot you want the gravy. Dice the jalapenos.
Place the half-and-half, stock, salt and jalapenos in a medium saucepan and bring to a boil.
Quickly reduce heat to medium. Cook for about 5 minutes, stirring occasionally, until slightly reduced.
Stir in 4 tablespoons of the roux and simmer for 2 to 3 minutes, whisking continually, until the sauce is thickened and bubbly.
Stir in a little more roux if needed to reach the desired thickness and, if desired, any accumulated juices from the roast.
Slice the roast, cover in gravy and serve