By Connie Anderson    http://www.andalusiastarnews.com/

Our trips out West have me thinking more about pepper. We are growing several kinds: gypsy and banana are the sweeter ones and we have my favorite—jalapeño. The jalapeño was named for the town of Jalapa, Mexico, where it was originally marketed. The fruit skin may show a brown netting pattern called corkiness which does not affect the flavor. Because the thick fruit walls keep the pod from drying naturally on the plant, the mature red jalapeños may be dried by smoking them over mesquite or another hardwood, and the product is called chipotle. My husband has planted some seed of some other hot ones that interested him: chile de arbol which as the name says is to be tree like. He has also obtained seed of chiltipen. This is the wild ancestor of all Capsicum annuum varieties. It likes to grow in dappled shade and is a perennial plant. If a freeze occurs it can come back from the root. It produces a small round hot pod. He also has a Texas bird pepper which is similar to the chiltipen. His hero, Thomas Jefferson, grew the bird pepper. Several of these seeds have come from Native Seeds in Tucson, Ariz., which does a nice job of promoting sustainable gardening and saving seeds from sources in the western deserts. We like to visit every time we go to Tucson. I buy beans and other products. My husband buys plants and seeds, although the plant sale this year was another month away. One of their seasons is the monsoon season in July which gives a lot of plants a good start.

Capsicum species are members of the family Solanaceae, the nightshade family, which includes eggplant, petunia, potato, tobacco, and tomato. They are not related to the black pepper, Piper nigrum, which is a tropical vine. Botanically, chile peppers are perennial subshrubs when grown in their native habitats but we in the more temperate areas grow them as annuals.

Chiles originated in the Americas. By the time the Spanish arrived in Mexico there were already dozens of varieties. Christopher Columbus, too, sent seed back to the Old World and they were planted extensively in the Portuguese and Spanish colonies resulting in even more diversification. Within 100years, chiles had circumnavigated the world and were growing everywhere in temperate and tropical climates.

Our favorite place to stop when we pass through Las Cruces, N.M., is in the old town of Mesilla which, of note, was the Confederate capital of the Arizona Territory. We love the posole at Ándele. This year we discovered something new (to us, anyway) — a pickled jalapeño. We learned we needed to roast the mature jalapeño, peel it and soak it in soy sauce and lime juice (3:1 ratio) for three days. Less time and it will be hotter. We really liked this pepper.

Last year I bought The Complete Chile Pepper Book. To roast and peel pepper pods, first cut a small slit in the pod close to the stem end so that the steam can escape. The pods can be placed on a baking sheet and put directly under the broiler, or on a metal screen on top of a burner. The author suggests the easiest method is to use a barbecue grill. Place the pods on a grill 5 to 6 inches from the coals or gas flames and turn them often. Blisters will soon form, indicating that the skin is separating. Be sure that the pods are blistered all over before you take them off the grill or they will not peel properly. The pods may burn slightly, but take care that they do not blacken entirely or they will be overcooked and will be nearly impossible to peel.

Taken from The Everything Tex-Mex Cookbook by Linda Larsen.

Jalapeño Poppers

Makes 24

12 small jalapeño peppers

¼ pound chorizo sausage

1 ½ cups shredded Cheddar cheese

2 eggs, beaten

½ teaspoon salt

1/8 teaspoon pepper

¼ cup cornmeal

¼ cup flour

½ cup finely crushed corn flakes, cereal

Vegetable oil

1 cup Nacho Cheese Sauce

Cut jalapeño peppers in half and gently remove seeds and membranes. In heavy skillet, over medium heat, brown chorizo sausage until thoroughly cooked; drain and let cool for 10 minutes. Mix with cheese.

Stuff the cheese filling into jalapeño halves. Combine eggs, salt, and pepper in shallow bowl. Combine cornmeal, flour, and crushed cereal in another shallow bowl. Dip each stuffed jalapeño in egg, then into cornmeal mixture to coat. Set on plate, cover, and chill for at least 1 hour.

When ready to serve, heat 1” of vegetable oil in deep heavy skillet over medium heat until temperature reaches 350 degrees F. Fry stuffed jalapeños for 2-4 minutes until brown and crisp. Serve with warmed Nacho Cheese Sauce.

By David Holloway | dholloway@al.com ; www.al.com
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on July 08, 2015 at 7:27 AM, updated July 08, 2015 at 1:35 PM
In particular, I don’t think I expound enough on the tremendous joys that can be derived from the simple joys of selecting, slicing and eating a locally grown watermelon.  It occurred to me the other day that I don’t write nearly enough about the stuff that’s going on around me.

I hear you, I realize that it doesn’t take much to actually amuse me or get my attention. I’m a sucker for a seal playing a song, for instance.

But when it comes to watermelons I confess to a certain myopia when it comes to watermelons. I tend to look past them until it’s too late.

Coastal Alabama, where I hang my hat, is home to some of the finest, sweetest melons to found anywhere. Right, I hear you again say that just about every section of every state can also claim to raise the best watermelons.

Everybody claims to have the right mixture of soil – some say acidic, some say alkali – and climate – some claim rain is the key, others say drier is better. But whatever the reason, good watermelons abound in just about corner of this great nation.

The right and proper method of eating a melon is the tried-and-true method of slicing it open and eating it on the porch. It also makes wonderful salads and the juice is a marvelous base for a number of tasty (ahem) beverages.

But one aspect of the watermelon-eating experience that is often overlooked, that being the part of the melon you come in contact with first – the rind.

Somebody a long, long time ago figured out that with a little bit of finagling you could take the outer layer of the watermelon and turn it into something really special, namely watermelon rind pickles.

Watermelon rind pickles are, to me, the epitome of old-school thriftiness and frugality. I can’t say for certain who was the first person to repurpose the green hide of the melon into a topping for biscuits, toasts or just about anything else that need a sweet topping. But whoever it was was very smart and resourceful and I thank the Lord for them.

So the next time you bring home a watermelon for the family to enjoy on one of these unbearably hot July afternoons, make sure you don’t throw out the rind. You will thank me for it later.

Watermelon Rind Pickles

8 servings

Ingredients:

1 pound watermelon rind (from a 3-pound piece watermelon)

3 tablespoons plus 1 teaspoon coarse salt

1½ cups cider vinegar

1½ cups sugar

2 tablespoons pickling spice

Instructions:

Using a vegetable peeler, peel outer skin and tough green layer from watermelon rind; cut rind into 2-by- 1/2-inch strips.

In a medium saucepan, combine 5 cups water with 3 tablespoons salt; bring to a boil. Add rind. Cook at a rapid simmer over medium-high until crisp-tender, about 5 minutes. Drain, and transfer to a heatproof bowl (reserve saucepan).

In reserved saucepan, combine vinegar, sugar, pickling spice, remaining teaspoon salt, and 1 cup water. Bring to a boil, stirring to dissolve sugar and salt; pour hot liquid into bowl with rind. Use a small plate to submerge rind into liquid. Let cool to room temperature. Transfer to a container; cover and refrigerate in liquid at least 2 hours and up to 2 weeks.

Recipe adapted from Alton Brown

Cooking time: 2 hours

Yield: 12 pretzels

Ingredients

1 1/2 cups warm water (105-110 degrees F)

1 tbsp sugar

2 tsp kosher salt

1 package active dry yeast (2 1/4 tsp)

22 oz (4 1/2 cups) all-purpose flour

2 ounces unsalted butter, melted

10 cups water

2/3 cup baking soda

1 large egg yolk whisked with 1 tbsp water for egg wash

6 packages of Texas Tito’s Sliced Jalapenos (4.2 ounces)

8 ounces mild cheddar

Directions

1. Combine the warm water with the sugar, salt and yeast. Let stand 5 minutes or until foamy. Add the flour and butter and mix until a rough dough forms. Use the dough hook of a kitchenmixer and knead on medium speed until the dough pulls away from the sides of the bowl. The dough should be smooth and elastic.
2. Lightly oil a large bowl. Transfer the dough to the bowl and cover. Let rise in a warm area for 50 – 55 minutes or until doubled in size.
3. Preheat ovento 450 degrees F. Line 2 baking sheets with parchment paper and lightly brush with vegetable oil. Set aside.
4. Combine the 10 cups of water with the baking sodain a large pot or roasting pan. Bring to a boil over high heat.
5. Lightly oil work surface. Transfer the dough to the work surface and portion into 12 equal balls. Roll out each portion into a 24-inch rope. Shape the rope into a U-shape, hold the ends of the rope and cross them over one another, bringing them back down to the bottom of the U to form a pretzel. Repeat with the remaining portions.
6. One by one, carefully drop the pretzel into the boiling water. Let sit in the water for 30 seconds. Remove with a large flat spatula and lay on the prepared baking sheets. Brush with the egg wash, top with the sliced jalapeno and sprinkle the cheese. Repeat with the remaining pretzels.
7. Bake the pretzels for 12-14 minutes or until the cheese has melted and the pretzels are dark golden brown. Cool on wire rackfor 5 minutes. Serve.

 Prep time: 15 minutes  Cook Time: 15 minutes  Yield: 2 servings

• 12 jumbo gulf shrimp, peeled & deveined
• 8 small potatoes, diced into 1” cubes
• 2 packages of Tito’s Sliced Jalapenos (1.4 oz total)
• 1 Tablespoon blackened seasoning
• 2 cloves of garlic, minced
• ¼ white onion, minced
• 1 teaspoon olive oil
• ¼ cup orange juice
• ¼ cup chopped fresh cilantro

Instructions

In a large bowl toss the shrimp and jerk seasoning.  A plastic baggie also works.

Heat a skillet over medium-high heat.  Add the olive oil.  When hot, add the potatoes.  Cook, stirring for about 10 minutes or until potatoes begin to soften.  Add the shrimp and continue cooking, stirring occasionally, for 5 minutes or until shrimp are pink on both sides.  Lower the heat and add the jalapenos, garlic and onions and continue cooking stirring constantly for one minute.  Add the orange juice and let simmer for 30 seconds.  Add the cilantro at the very end and serve.  Great served over rice.

Stir flour, cornstarch, baking powder and salt into large bowl. Make a well in center; add water, egg yolk and pickle juice, all at once. Stir with wire whisk to make a smooth batter. Cover bowl and refrigerate 30 minutes.

Heat at least 2 inches of oil in deep fryer or large saucepan to 375 F. In batches, dip pickle slices in the batter to coat evenly and lightly. Fry without crowding in hot oil until golden and crisp, 1-1/2 to 2 minutes. Drain on paper towels and serve at once. Makes about 8 servings as an appetizer or side dish.