PINEAPPLE JALAPENO GREEN POPSICLES

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posted by MARYANNE CABRERA   –   The Little Epicurean

Pineapple Jalapeno Popsicles – the Perfect Adult Popsicles

Try these pineapple jalapeño green popsicles!

I first made these popsicles last month for The Chalkboard.  These green jalapeno popsicles are the perfect combination of spicy and cool.  They’re super refreshing and one of the easiest treats to make.  Just 3 ingredients!  You don’t need any fancy popsicle molds, paper cups or freezer safe glasses and containers work just as fine.  You can even freeze them in ice cube trays and blend them into wonderfully delightful slushies.

I’m so happy to have a Pressed Juicery location within 2 miles of my house.   I used a bottle of their kale/romaine/spinach/yuzu/pink lady apple/cucumber/jalapeño blend.  It’s a seasonal blend so get them fast while they’re still available.  But don’t worry, any kind of green juice would work just as well.  I added fresh pineapple and mango to thicken the juice.  The added fruits help to give the popsicles a little more texture and body.

Beat the remaining hot days with this healthy treat!

PINEAPPLE JALAPEÑO GREEN POPSICLES

yield: MAKES 10 POPSICLES

prep time: 5 MINUTES

cook time: 5 HOURS

total time: 5 HOURS 5 MINUTES

INGREDIENTS:

DIRECTIONS:

  1. In a blender (or food processor) combine juice, pineapple, and mango.  Blend until smooth.
  2. Pour mixture into popsicle molds.  Place filled molds in the freezer for 1 hour.  Remove and insert wooden sticks into molds.  Return mold to freezer and freezer for at least 4 hours, until firm.

 

The Homemade Pickle Popsicle Recipe You Need This Summer

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By Beth Lipton

Homemade Pickle Popsicles are great for summer!

These days, you can find fancy ice pops at your local farmer’s market or grocery store in countless flavor combinations, and it’s not uncommon to see popsicles infused with everything from lavender to matcha to mint. One flavor you probably haven’t yet tried? Pickle juice popsicles.

Hear us out: Pickle juice is delicious and readily available, of course. And it contains electrolytes, which may help boost hydration, especially during the hot summer months. For additional health perks, opt for fermented pickles, such as Bubbies (not all store-bought pickles are fermented; some are soaked in brine). Research has suggested that fermented foods such as pickles, miso, and tempeh may help boost immunity.

One concern about using pickle juice in this way is that it can contain a lot of sodium, so we added fresh cucumber to make the recipe more hydrating (cucumbers are more than 95% water). The result is an easy-to-make, slightly tangy, refreshing, and unexpectedly delicious summer treat.

Pickle Popsicles Recipe

Yield: 2 1/2 cups of liquid, or approximately 6 popsicles

1 English cucumber (about 15 oz.), peeled, seeded, chopped
1 cup pickle juice
1/4 tsp. honey, optional

  1. Combine cucumber and pickle juice in a high-speed blender and blend until smooth.
  2. Taste and season with honey (optional).
  3. Pour into ice-pop molds and freeze.

You will need popsicle molds in order to make this recipe. I like Zoku Mini Pops Mold ($17; bedbathandbeyond.com). Don’t have pickle juice on hand, or want to try a different flavor? Sauerkraut juice would work well, too—you can use actual juice drained from fermented sauerkraut, or buy bottled sauerkraut juice

Quest for a missing recipe sends Spokane man in search of grape vodka and jalapeños … in a beverage

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By Adriana Janovich

adrianaj@spokesman.com

(509) 459-5446

 

Reader Rod Rodrigues created this boozy beverage after trying to track down a similar recipe by calling The Spokesman-Review Food section.

One would think it would be easy to find using the search terms “grape vodka” and “jalapeño” or “muddled jalapeños.”

But, there was no luck looking in the newspaper archives.

So, a short time later – and after some experimenting – Rodrigues crafted this drink in honor of the one for which he has lost the recipe.

“You’ll soon discover why I call it Fire and Ice,” he said. “Make it! You’ve never had anything like it.”

Grape Vodka & Jalapenos?

Fire and Ice

From Rod Rodrigues

1 slice jalapeño or Serrano pepper

1/2 ounce simple syrup

1/2 ounce lime juice

1 dash orange bitters

2 ounces grape vodka

Place pepper slice and simple syrup in a shaker 1/4-filled with crushed ice. Muddle. Add the rest of the ingredients. Shake. Strain into coupe or Martini glass.

Papendieck Mustard Pickles

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Reprinted from the Milwaukee Wisconsin Journal Sentinel article at www.jsonline.com.

From store receipt to the walls of their kitchens

Sophie Papendieck, born in 1876,was known for these mustard pickles; the family believes they were sold in the meat market owned by her husband, William, in Sheboygan. The family lived above the store, where they raised their six children.

Lisa Gutoski of Sheboygan got the recipe from her 85-year-old mother, Patricia Papendieck, whose husband was Sophie’s grandson. The recipe was written by Sophie on a store receipt.

“My Dad, William Papendieck, was very proud of his heritage and this recipe,” Gutoski wrote. “One year for a Christmas gift he decoupaged a copy of this original pickle recipe onto bread boards and gave them to all 10 of his children (yes, 10 kids!). This bread board now hangs proudly in all of our kitchens.”

Sophie Papendieck recorded her mustard pickle recipe on a store receipt. (Photo: Courtesy of Papendieck family)

The recipe here was fleshed out from the original, which had very little in the way of instructions. It was also safety-checked and further revised for us by master preserver Christina Ward, who additionally cautions: “When making pickling solutions, always cook with the lid on the pot. Evaporation will cause the solution to go out of balance and become too salty, too sweet, or too sour.”

Makes 12 to 16 pint jars

Cucumber brine solution:

  • 4 quarts water
  • 2 cups 100% pure salt (see note)
  • 1 quart sliced unpeeled cucumbers

Vegetable brine solution:

  • 2 quarts of water
  • 2 teaspoons 100% pure salt

Vegetables:

  • 1 quart peeled, pearl-size white onions (can substitute chopped white onion)
  • 1 quart chopped green beans
  • 1 quart chopped peeled carrots
  • 1 quart chopped green tomatoes
  • 1 large head of cauliflower, cut into small florets
  • 1 large green bell pepper, chopped
  • (Note: All vegetable pieces should be uniformly cut to approximately ½-inch pieces)

Pickling solution:

  • 2 quarts white distilled or cider vinegar
  • 3 ½ cups sugar
  • 6 tablespoons ground mustard powder
  • 1 ½ tablespoons ground turmeric

Prepare cucumber brine solution in a large, non-reactive bowl. Place cucumbers into brine solution. Cover bowl with a light kitchen towel. Set aside on kitchen counter or table for 24 hours.

In a large, non-reactive stockpot, mix water and salt for vegetable brine solution. Stir over medium heat until salt is dissolved and solution begins to boil. Cover pot and remove from heat.

Place chopped vegetable mix in a large, non-reactive stockpot. Pour heated vegetable brine solution over vegetables. Bring to a boil over medium-high heat. Remove from heat, drain, and set vegetables aside.

Remove cucumbers from brine solution.

Make pickling solution: In large non-reactive stockpot, combine vinegar, sugar, mustard and turmeric. Bring to a boil while covered over medium heat, making sure that sugar is dissolved.

Remove from heat. Add cucumber slices and drained vegetables.

Ladle vegetable and pickling solution mixture into 12 to 16 clean pint canning jars. Add extra pickling solution from the pot to ensure that vegetables are completely covered and within the required ½-inch headspace. Poke down into jars to remove bubbles.

Put on lids and process in hot water bath 20 minutes.

Wait three weeks before using.

Note: Canning, kosher or sea salt all can be used — just be sure the label says 100% salt. Do not usetable salt.

King Crab Fried Rice

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By Dale Talde   –   The Splendid Table

Talde Brooklyn
Jalapenos bring this dish some welcome heat.

This recipe was included The Key 3 segment that host Francis Lam recorded with Dale Talde at his restaurant Talde Brooklyn.

Ingredients

  • 3oz king crab, picked
  • 2 Tbsp shallots, minced
  • 2 Tbsp celery, diced
  • 1/2 cup egg, scrambled
  • 1 tsp salt
  • 4 cups cooked rice
  • pinch white pepper
  • cilantro
  • red tobiko (optional)
  • black tobiko (optional)
  • Jalapeño Aioli (recipe below)
  • 6 slices Pickled Jalapeño (recipe below)

Directions

In a very hot pan, add 2 Tbsp of vegetable or corn oil, add celery, shallot, and pickled jalapenos, sweat until shallot is translucent.

Add scrambled egg, cook to a soft scramble, then add rice, crab meat, salt, and pepper.

Stir Fry for 3 mins on high head.

On a plate, place some Jalapeno Aioli on the bottom, transfer fried rice, and a bit more aioli on top.  Garnish with red and black tobiko (optional), and cilantro.

Jalapeño Aioli

  • 1 cup oil
  • 1/4 cup egg yolks
  • 1 Tbsp white vinegar
  • 1 oz fish sauce
  • 4 raw jalapeño (2 seeded, 2 not seeded)

In a robot coupe add egg yolks and vinegar and slowly drizzle in oil. Season with fish sauce.

Pickled Jalapeño

  • 10 jalapeños, sliced
  • 1 qt vinegar
  • 2 Tbsp sugar
  • 1 tsp salt

Mix all and pickle overnight.

 

Iceberg Wedge Salad with Russian Dressing

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By Alex Guarnaschelli   –   Today.com

Pickles and pickle juice are used to make this Russian Dressing.

SERVINGS:

4-6

I really love ketchup and mayonnaise. Not only that, they are two condiments that I generally never make from scratch. Hellmann’s mayonnaise and Heinz ketchup are classics and I haven’t made a batch from scratch that has tasted as good to me. I like to amplify the flavors with really good pickles and fresh horseradish.

Ingredients

  • DRESSING

    • 1 cup mayonnaise
    • 2 medium cloves garlic, grated
    • 1/3 cup ketchup
    • 1 medium dill pickle, finely chopped
    • 2 tablespoons pickle brine
    • 1 tablespoon prepared horseradish
    • 2 teaspoons Worcestershire sauce
    • 1 teaspoon hot sauce, preferably Tabasco
    • Kosher salt

  • ASSEMBLY

    • 2 large heads Iceberg lettuce, outer leaves removed, cut in half or thirds
    • 1 small bunch chives, cut into 1/2-inch pieces

Preparation

For the dressing:

In a medium bowl, whisk together the mayonnaise, garlic, ketchup, chopped pickle and pickle juice, horseradish, Worcestershire and Tabasco. Taste for seasoning and adjust if necessary.

To assemble:

Place each wedge of lettuce onto a plate. Drizzle with dressing and top with chives. Serve immediately.

Jalapeno Jack Savory Stuffed Turkey Burgers with Salsa Mayo

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Perfect for grilling and chilling season

By The Daily Meal Contributors   –   The Daily Meal

Jennie-O
This stuffed turkey burger gets a nice little kick from the salsa mayonnaise and jalapeno cheese.

Recipe Courtesy of Jennie-O

Stuffing the cheese into the middle of a burger is so much better than just melting it on top. This stuffed turkey burger gets a nice little kick from the salsa mayonnaise and jalapeno cheese.

Ingredients

For the Cheese Stuffed Turkey Burgers with Salsa Mayo

  • 16 ounces ground turkey, such as JENNIE-O® Lean Ground Turkey
  • 1 cup salsa, such as CHI-CHI’S® Medium Thick n’ Chunky Salsa, divided
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt and freshly ground pepper
  • 1/4 cup plain bread crumbs
  • 4 slices jalapeno jack cheese
  • 1/4 cup mayonnaise
  • 1 cup baby spinach leaves
  • 1/4 cup sun-dried tomatoes, drained
  • 1/2 Red onion, thinly sliced
  • 4 Burger buns

Directions

For the Cheese Stuffed Turkey Burgers with Salsa Mayo

Combine ground turkey with ½ cup of salsa, olive oil, salt and pepper, and breadcrumbs in a small bowl. Form into eight thin patties, about four inches wide and ½-inch thick. Fold each slice of cheese into quarters and overlap the quarters to create a stack. Place a stack of cheese in the center of four patties. Cover with remaining patties, crimp edges closed.

Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add burger patties to hot skillet. Cook approximately 14 to 16 minutes, flipping three times. Always cook to well-done, 165°F as measured by a meat thermometer.

Combine remaining salsa and mayonnaise in a small bowl. To assemble burgers, spread salsa mayo on the top and bottom of each bun, add a layer of spinach, a stuffed burger, sundried tomatoes and red onion slices.

Nutritional Facts

Total Fat
22g
31%
Sugar
11g
12%
Saturated Fat
8g
33%
Cholesterol
93mg
31%
Carbohydrate, by difference
55g
42%
Protein
29g
63%
Vitamin A, RAE
43µg
6%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
13mg
17%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
69mg
7%
Choline, total
76mg
18%
Fiber, total dietary
3g
12%
Fluoride, F
6µg
0%
Folate, total
34µg
9%
Iron, Fe
3mg
17%
Magnesium, Mg
60mg
19%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
2mg
40%
Phosphorus, P
310mg
44%
Selenium, Se
37µg
67%
Sodium, Na
722mg
48%
Water
142g
5%
Zinc, Zn
4mg
50%
MORE FROM USDA
Have a question about the nutrition data?Let us know.

5-Ingredient Spicy Black Bean Jalapeño Burgers [Vegan, Gluten-Free]

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By Michele Elizabeth   –   One Green Planet

Black Bean Jalapeno Burger

These 5-ingredient spicy black bean jalapeño burgers are paired with a tahini lime sauce, healthy, tasty, and store well in the freezer. These simple burgers have a hearty, earthy flavor that’s given a spicy kick from the jalapeños that is counteracted by the creamy, tangy tahini sauce. Plus they’re quick and easy to make.

5-INGREDIENT SPICY BLACK BEAN JALAPEÑO BURGERS [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :

Dairy Free Gluten-free Recipes High Carb Vegan High Fiber No Refined Sugar Oil Free / Low Fat Soy Free Sugar Free / Low Sugar Vegan Wheat Free

SERVES

4

COOK TIME

30

INGREDIENTS

FOR THE BURGERS:

  • 1 15-ounce can black beans
  • 1 jalapeño
  • 1/4 cup chopped onion
  • 1/2 cup gluten-free oats
  • 3/4 cup cooked quinoa
  • A pinch of salt plus pepper (optional)

FOR THE SAUCE:

  • 2 tablespoons tahini
  • 4 tablespoons water
  • 1 tablespoon lime juice

PREPARATION

  1. Make the quinoa and let cool.
  2. Put the oats in food processor and pulse them until a textured flour is formed.
  3. Add this to a large bowl for mixing.
  4. Drain and rinse the black beans, pulse them in a food processor until they’re broken up and mashed looking.
  5. Add them to the bowl.
  6. Roughly chop the jalapeño and onion, place them in the food processor, and pulse them until they’re tiny and minced looking. Add them to the bowl. Add the quinoa to the bowl.
  7. Using a spoon or your hands, mix the ingredients up well and form large burger patties.
  8. Using a non-stick pan or sprayed pan, heat it to medium heat and place the burgers in the skillet.
  9. Cook them until they’re golden brown and crispy (5-10 minutes) and then carefully flip them and cook the other side.
  10. Mix all the ingredients for the sauce together and drizzle it over the burgers.

EXPLORE MORE RECIPES WITH THIS INGREDIENT:

JALAPEÑO

 

Sweet peaches and jalapeños and other Southern-Latino love stories

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By Liz Balmaseda   –   PalmBeachPost.com

Contributed by Sandra A. Gutierrez
Hot, peachy love: a peach salsa that tells the story of a region transformed by migrations.

When the sweet peach met the spicy jalapeño, a border-defying love story was sparked and life was made infinitely more delicious for Southern palates.

If you don’t believe me, pick up a tortilla chip and scoop up some of Sandra Gutierrez’s peach salsa.

Gutierrez, a North Carolina-based author and expert on Latin American cuisines, has been tracing Latin threads in the foods the South.

“An easy and simple analogy is this: When you drive down 1-95 and you pass into South Carolina and into Georgia, you begin to see signs among the trees, then the palm trees. Say ‘peach salsa.’ Really, it’s pico de gallo that’s made with different fruit,” Gutierrez said in a recent interview. Her cross-cultural culinary explorations are contained in her newly reissued cookbook, “The New Southern-Latino Table” (UNC Press).

Of course, long before there was peach salsa, there were Mississippi Delta hot tamales. While there are various theories about their origin, Gutierrez finds one most plausible: It was Mexican cotton field workers who introduced tamales to African American workers, “who then substituted readily available ingredients for traditional Mexican ones,” she writes in the book.

Fast-forward to today and you’ll find long, thin hot tamales, stuffed with boldly seasoned meat and simmered with cayenne and other spices, are ubiquitous in the Delta region. They are tamales, but no longer Mexican. They are their own thing. To find the Mexican essence in a Southern dish is a little like discovering the Latin bass line in rock-and-roll classics. Who gets bragging rights to the final product? Like hot tamales, the final product is a new expression.

Which brings us to one of Gutierrez’s core observations:

“I don’t believe a cuisine can be owned. People are loving the word appropriation these days. No one can own a cuisine. The world has been in a culinary flux since the very beginning,” Gutierrez told us by phone from her Cary, NC, home.

As people migrate, they bring with them their sense of cuisine and cooking techniques, she says. “Whoever is moving to the South, they are bringing ingredients. And the Southerners are taking a liking to them and including them in their food,” says the author and culinary instructor.

Today Gutierrez takes cooking inspiration from those Latino-Southern recipe exchanges. The woman who grew up in the United States and in her family’s native Guatemala puts jalapeños in her deviled eggs. She gives Carolina pulled pork a Mexican pibil treatment for mini sandwiches. She whips up a luxurious crab soup that echoes flavors of those enjoyed across South America. She gives Southern pickled shrimp a decidedly escabeche accent.

Gutierrez also finds these mingled accents when she dines at friends’ homes.

“I was at a dinner party at the edge of a golf course in Cary. Some friends invited me. They were serving barbecued goat that they had cooked on a spit in the backyard. There was barbecue sauce and chimichurri. And tostones. These are Southerners,” she recalled.

When she asked where they got the idea and the recipe, her friends told her they had tried “cabrito” (goat) on a trip.

“This is what makes it a movement. (The culinary influence) is not just one-directional. It is not restaurant or chef-promoted. This is happening organically. It started decades ago at peoples’ homes,” said Gutierrez, an active contributor to the Smithsonian’s current Latino-themed exhibit titled “Gateways/Portales.”

The author began to trace the non-seasonal flow of Latin Americans into the South in the 1990s. Many were escaping political strife and looking to establish roots there.

“I started noticing it in the food. My friends in the South were adding Latin ingredients to the food, like chipotle peppers added to barbecue sauce,” she said. “Potato salads were not just made in the Southern traditional style, but now layered in the Peruvian style. Even if the ingredients were the same, the seasonings would be different.”

She says she started picking up the scent of cilantro and cumin in foods. “That was new.”

Now it’s all part of a new Southern lexicon. If you think about it, the Southern-Latino mingling of foods makes perfect sense, says Gutierrez, who notes the cuisines of the American South as well as across Latin Americans are based on native, European and African influences.

“We have the exact same basket of ingredients – pork, corn, chiles, chocolate, squash, beans. We have the same cooking techniques – we grill, braise, fry,” she said. “It’s the way we interpret it together that created our different cuisines.”

RECIPES 

The following recipe and author’s text are reprinted from Sandra A. Gutierrez’s cookbook, “The New Southern-Latino Table,” with permission of the publisher, University of North Carolina Press.

Seasonal peaches make salsa sweet. Jalapenos and cilantro make it a party. Jenni Girtman/ Atlanta Event Photography

Peach Salsa 

In this new spin on a classic, peaches replace tomatoes, and the result is a healthy, colorful, and refreshing salsa. Whether you choose to eat it with tortilla chips or use it to dress grilled fish, this peachy take on traditional pico de gallo will satisfy your cravings for sweet, sour, and spicy flavors.

Select fresh peaches that are still firm, so their flesh will keep its shape when cubed. I prefer free-stone varieties, which have loose pits that release easily from the flesh, making them much simpler to slice. Frozen and thawed peaches may be used in lieu of fresh, but nothing beats the flavor of local, seasonal peaches. – Sandra A. Gutierrez 

Makes 2 1/2 cups salsa 

2 cups peeled and cubed fresh peaches (about 3 large peaches)

1/4 cup finely chopped red onion

1/4 cup finely chopped cilantro (leaves and tender stems)

2 tablespoons minced jalapeños (seeded and deveined if less heat is desired)

1 (2-ounce) jar diced pimientos, drained

2 teaspoons grated lime zest

Juice of 1 lime, or to taste

Salt and freshly ground pepper, to taste

Make the salsa 

In a medium bowl, combine the peaches, onions, cilantro, jalapeños, pimientos, and lime zest. Add the lime juice and season with salt and pepper. Let the salsa sit at room temperature for 10 minutes before serving to allow the flavors to blend, or cover and chill until ready to use (for up to 24 hours).

 

Miso, whey and a pickled surprise

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Thinkstock

By PRATIK GHOSH   –   DNA

Pratik Ghosh finds new-age pickling methods to tickle your tastebuds.

It’s impossible to see the sunny side of scorching summers, unless you’re pickling. The age-old tradition can be traced back to 2030 BC, when cucumbers bought from India were pickled in the ancient Tigris Valley. Since then vegetables and meat have been sliced and diced and entombed in vessels for round-the-year use. In India, pickles have been around for millennia, although its origins are hazy. The megastar status they enjoy in the country is such that every region contributes an impressive array, both in terms of techniques and the finished products. No matter which part of India you belong to, it’s a part of the thali. Although we know achar to be a Hindi word, it has Persian origins. It means powdered or salted meats or fruits, preserved in salt, vinegar, honey, or syrup.

Traditionally, the first step in home-made pickling is sun-drying the fruits/vegetables/fish/ meat. That explains why the summer months are considered ideal. Though vinegar and salt are widely used for pickling, oil is the most popular medium since it acts as a wall, preventing atmospheric oxygen from interfering with the pickling process. But there are other techniques that make the sun redundant. In this day and age of eating right, pickling in India is also undergoing a healthy makeover with increased emphasis on probiotics. This is where whey (liquid that remains after curdling and straining milk), veg culture and miso (traditional Japanese seasoning prepared by fermenting soybeans with salt and a fungus called koji) come into the picture. Miso can also be made from barley, rice, or other grains. The veggies are fermented using one of these with salt and filtered water to create their own self-preserving acidic liquid. This lactic acid aids digestion when consumed with the fermented vegetables. It’s a win-win situation where taste and health benefits go hand-in-hand.

“Pickling through this process is new in India,” says Chef Paul Kinny, Culinary Director, Bellona Hospitality, who recently held a workshop with wellness chef Moina Oberoi at a cafe in a Lower Parel mall.

Basic Active Culture Recipe

Courtesy: Moina Oberoi

1 tbsp natural salt (Himalayan salt/sea salt)

1 cup filtered water

1 tsp whey/active vegetable culture/miso

Method

Make your basic brine and set aside. Cut the harder vegetables such as carrot, turnip and radish in small pieces, and softer vegetables like cucumber in large pieces. Clean them thoroughly with filter water. If you’re using active culture brine, you can blanch and shock the harder vegetables (for those who prefer them softer). For the shock treatment, dip the hard ones in boiling water for 10 seconds and put them in ice water till they are cool. The brine must fill up the jar till the top, but also take into account the volume of veggies and give a suitable buffer. Monitor the pickles every 24 hours for a minimum of seven days before refrigerating. Keep tasting along the way. Refrigeration reduces the fermentation process.

Things to check:

Carbonation: Burp the bottle daily to release carbonation. Look out for moulds. If they are white, simply remove it and monitor for a few days. If it doesn’t grow back, your pickle is safe. Any other colour of mould spells doom for your labour of love.

Smell: Your effort has gone to waste if it smells vinegary, alcoholic or funky. “It’s a very thin line between good and bad, so when in doubt, throw it out,” avers Chef Kinny.

Add flavour: After the first seven days, you may add sugar and/vinegar if you want to balance the sweetness and sourness.