Chris Kronner knows burgers. In fact, he’s made a name for himself off of them. And in his new cookbook, A Burger to Believe In, Kronner shares tips, tricks and recipes for making the perfect burger. Now, the classic is always reliable, but his burger knowledge goes beyond beef—like for these chicken thighs that are marinated in pickle juice and buttermilk, then fried until golden and topped with a black pepper slaw. The recipe takes a bit of forethought; you’ll want to make sure you have enough time to marinate for maximum tenderness. But the effort is mainly hands-off and the results more than worth it.
2 tablespoons unsalted butter, at room temperature
DIRECTIONS
1. In a large bowl or jar, fully submerge the chicken thighs in dill pickle juice. Cover and refrigerate for at least 6 hours, or up to 24 hours.
2. Remove the chicken thighs from the pickle juice, and then fully submerge them in the buttermilk in a second large bowl or jar. Cover and refrigerate. Let the chicken soak for at least 1 hour, or up to 12 hours.
3. Make the slaw: On the day you fry the chicken, put the cabbage in a large bowl. Add the vinegar, honey, salt, chile flakes, and pepper and toss until combined. Let sit while you fry the chicken.
4. When ready to fry the chicken, stir together the flour, cornstarch, pepper, and 1 teaspoon salt in a large bowl. Remove the chicken from the buttermilk, then dredge the chicken in the flour mixture, turning it to completely coat.
5. In a Dutch oven or heavy pot, heat the oil to 345°F over high heat. (If you’re a beginning fryer, it’s probably best to fry one thigh at a time; once you get the hang of it, you can try doing more at once.) Fry the chicken until it’s golden brown or it reaches an internal temperature of 165°F, about 6 to 8 minutes. Adjust the heat as needed to maintain the temperature at 325°F. Using a spider skimmer or other small strainer, remove the chicken from the oil and drain on paper towels. Sprinkle with salt as desired.
6. While the chicken rests, toast the buns. Heat a cast-iron skillet or similar surface over high heat. Slice the buns in half horizontally. Smear the butter on the buns and place, butter side down, on the hot surface, working in batches if necessary. Toast until golden brown, 2 to 3 minutes.
7. Place a large handful of the coleslaw on a bottom bun and top with a chicken thigh. Be sure not to put a mountain of slaw on the sandwich; you want just enough to add some crunch and acid to the fried chicken. Cap it off. Repeat with your other sandwiches. Eat immediately.
The Lucky Pickle Dumpling Co. on Manhattan’s Upper West Side is serving up pickle soft-serve, along with Hong Kong-inspired dumplings, noodles, teas and, of course, pickles. We say “of course” because this briny-good storefront’s founder, Jacob Hadjigeorgis, is one pickle-obsessed foodie. (No judgments, Jacob, we feel you!) He first made his mark on the Upper West Side with his restaurant, Jacob’s Pickles, specializing in Southern food, artisanal beer and handmade pickles. Then came the ever-popular Maison Pickle, specializing in French dip sandwiches, cocktails and pickles.
Why We Crave It
Jacob describes his cooking style as “back to basics,” and when you think about it, pairing pickles with ice cream is as basic as you can get. Although it’s a classic pregnancy craving, you don’t have to be pregnant (or a woman) to groove on snacks that are both salty and sweet. In fact, we’re hard-wired to do so. Our brains crave variety!
What It Tastes Like
We’ve heard Jacob’s soft-serve pickle ice cream described as tasting something like “cucumber frozen yogurt,” which makes sense, since its main ingredient is fresh-pressed cucumber. But it also has a subtle tang to it, like a half-sour pickle that’s spent little time brining. Thanks to a combination of creamy, fresh and tangy flavors, it’s been called the perfect refreshing “palate cleanser” after eating spicy food (like dumplings and noodles).
How to Make Your Own
If you’re craving pickle ice cream right about now, you don’t have to wait for Jacob to open up a food shop near you. You can actually make your own version. Simply start with this recipe for lemon gelato, and in place of the lemon juice, substitute cucumber juice, and in place of the lemon peel, substitute grated pickles. You can even make the pickles yourself with this easy homemade pickle recipe!
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Like most fruits and vegetables, jalapeño peppers are a good source of fiber. One pepper provides 2% of the RDI for a person consuming 2,000 calories per day.
Jalapeños also contain lots of vitamin C and vitamin B6.
Vitamin C is an antioxidant that fights free radical damage and keeps your skin healthy and firm, while vitamin B6 is an essential nutrient involved in over 140 bodily reactions (2Trusted Source, 3Trusted Source, 4Trusted Source, 5Trusted Source).
One of the most unique compounds in jalapeños is capsaicin, an alkaloid that gives peppers their characteristic spicy quality and is responsible for many of their health benefits.
SUMMARYJalapeños are low in calories and a good source of fiber, vitamin C and vitamin B6. They also contain a compound called capsaicin, which gives them their spice.
Several studies have found that capsaicin and other similar compounds called capsaicinoids can boost metabolism by 4–5% per day, potentially making it easier to lose weight (7Trusted Source, 8Trusted Source).
In addition to boosting metabolism, capsaicinoid supplements have been shown to reduce abdominal fat and appetite so that people eat 50–75 fewer calories per day (6Trusted Source, 9Trusted Source, 10Trusted Source).
All of these factors help explain why regularly consuming chili peppers is associated with a significantly reduced risk of becoming overweight or obese over time (11Trusted Source).
While this research is promising, it is important to note that many of these studies investigated the effects of capsaicin or chili peppers in general, not just jalapeños.
SUMMARYResearch suggests that jalapeños and other spicy peppers may promote weight loss by boosting metabolism, increasing fat burn and reducing appetite.
3. May Fight Cancer
Lab studies have shown that capsaicin has strong anti-cancer properties and is capable of killing over 40 types of cancer cells without harming normal cells (12Trusted Source, 13Trusted Source, 14Trusted Source).
It also appears that dosage matters. While high doses of capsaicin appear to slow the spread of cancer, low doses may encourage spreading (23Trusted Source).
More studies are needed to determine how capsaicin and chili peppers influence the risk of cancer in humans.
SUMMARYPreliminary studies suggest that capsaicin may help fight cancer in high doses, but more research is needed to determine whether this holds true in humans.
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4. May Be Natural Pain Relievers
Capsaicin is an effective pain reliever when used externally (24Trusted Source).
It soothes pain by temporarily blocking pain receptors in the area where it is applied. At first, a burning sensation may be felt, followed by numbness and an absence of pain (25Trusted Source).
In one study, older adults with rheumatoid arthritis experienced a 57% reduction in pain after applying a capsaicin cream to their joints. This was significantly more effective than the placebo cream (29Trusted Source).
In addition to applying capsaicin to the skin, it can be used as a nasal spray to relieve migraine pain (30Trusted Source, 31Trusted Source).
While capsaicin-containing lotions and sprays may be effective at treating pain, it is unclear whether eating jalapeños or applying them to the skin has the same effect.
SUMMARYProducts that contain capsaicin can help relieve pain when used topically, but it is unknown whether jalapeño peppers have similar effects.
5. Can Help Prevent Stomach Ulcers
Stomach ulcers can be caused by a number of factors, including (32Trusted Source):
Growth of H. pylori bacteria within the stomach
High levels of stomach acid
Low blood flow to the stomach
Taking too many NSAID pain relievers
Drinking alcohol
Smoking
Stress
While it is commonly believed that spicy foods like jalapeños can cause or aggravate stomach ulcers, research has shown this to be false (32Trusted Source).
In fact, the capsaicin in chili peppers may protect the stomach from developing ulcers in the first place.
It may have this effect by reducing stomach inflammation in people with H. pylori and even helping kill off the infection. However, it is not clear whether the amount of capsaicin in jalapeños is large enough to have this effect (33Trusted Source, 34Trusted Source, 35Trusted Source).
Chili peppers can also help reduce the stomach damage caused by the overuse of NSAID pain relievers and alcohol, potentially preventing the formation of ulcers from the start (36Trusted Source, 37Trusted Source).
SUMMARYWhile it is commonly believed that spicy foods can aggravate stomach ulcers, research suggests that capsaicin may protect the stomach from ulcers.
6. Help Fight Infections
Spices and herbs have long been used in cooking to help prevent spoilage and food poisoning (38Trusted Source).
Chili extracts can even stop cholera bacteria from producing toxins, potentially reducing the impact of this deadly foodborne disease (42Trusted Source).
However, it is important to note that all of these studies used chili extracts, not whole chilis, and were conducted in test tubes, not humans.
These early studies suggest that chili peppers may have strong antimicrobial properties, and future research is underway to determine if they may be used as natural preservatives or medicines.
SUMMARYJalapeños and other spicy chilis contain compounds that can prevent the growth of harmful bacteria and yeasts that cause infectious diseases.
7. May Keep Your Heart Healthy
Some of the biggest risk factors for heart disease include diabetes, high cholesterol and high blood pressure.
Capsaicin can help reduce the impact of these factors and may help keep your heart healthy (47Trusted Source, 48Trusted Source).
Capsaicin has also been shown to lower cholesterol and lipid levels in animals, but no studies have been conducted in humans (51Trusted Source, 52Trusted Source).
Animal studies also suggest that capsaicin can help lower blood pressure by relaxing blood vessels, but there is no research to show whether this is true in humans (53Trusted Source).
Overall, preliminary research suggests that capsaicin and chili peppers may be beneficial for heart health, but more human studies are needed.
SUMMARYCapsaicin and chili peppers have been found to have beneficial effects on blood sugars, cholesterol and blood pressure, but more human research is needed.
Possible Side Effects and Precautions
While eating jalapeños is associated with many promising health benefits, there are also some potential side effects.
The most common side effect is a temporary burning sensation of the mouth after eating. Depending on the spiciness of the chili, this reaction can range from mild to severe.
For people with a low tolerance to spicy foods, there are a few precautions that can reduce reactions to jalapeños (54Trusted Source, 55, 56Trusted Source):
Avoid scarring: Look for smooth jalapeño peppers without small brown lines, as scars indicate a spicier pepper.
Use gloves: Wearing gloves when handling peppers can prevent transferring the spicy compounds to other sensitive areas of your body like your eyes.
Remove membranes: Remove the white membranes inside the jalapeño before cooking with them, since the membranes have the highest concentration of capsaicin.
Drink milk: If the burning sensation becomes too strong, drinking full-fat cow’s milk can help temporarily reduce the pain.
At least one study has found that capsaicin can worsen heartburn, so those with reflux may want to avoid jalapeños if they trigger symptoms (57Trusted Source).
People with irritable bowel syndrome may also experience unpleasant symptoms after eating spicy chilis, especially if they are not a regular part of their diet. Common side effects include abdominal pain, burning, cramping and diarrhea (58Trusted Source, 59Trusted Source, 60Trusted Source).
Additionally, dried peppers and spices can be contaminated with aflatoxin, a type of mold that grows on certain foods in certain conditions. Selecting irradiated spices may help reduce your exposure (61Trusted Source, 62Trusted Source).
SUMMARYThe most common side effect of eating jalapeños is a temporary burning sensation of the mouth, but simple steps can be taken to reduce it. Those with heartburn, IBS or aflatoxin sensitivity may want to avoid chili peppers to avoid symptoms.
How to Add Jalapenos to Your Diet
Jalapeños can be eaten raw, cooked, smoked (also known as chipotle peppers), dried and even powdered.
Research shows that there is little to no loss of capsaicinoids during the drying process and only a moderate reduction from smoking or pickling, so it can be beneficial to consume jalapeños in all of their forms (63, 64).
Jalapeños can be enjoyed:
Raw in salads, salsas, chutneys or guacamoles
Infused in spicy chili oils
Cooked in main dishes
Pickled, as a condiment
Smoked, as chipotle peppers
Blended into smoothies
Baked into cornbread or egg dishes
Stuffed with meat, cheese or pilafs
According to estimates, the average person living in the United States or Europe consumes roughly 1.5 mg of capsaicinoids per day.
Capsaicinoid consumption is much higher (between 25–200 mg per day) in countries like India, Thailand and Mexico, where cooking with chilis is more common (65Trusted Source).
Research shows that people who regularly eat chili peppers have a 12% reduced risk of death from any cause, even when controlling for other factors, so it may be beneficial for people to add more spicy peppers to their diets (66Trusted Source).
Generally, the spicier the pepper, the more health-promoting capsaicin it contains, but newer research also indicates a health benefit for non-spicy capsaicinoid compounds (67).
SUMMARYJalapeños can be eaten in a variety of ways, including raw, cooked, smoked (also known as chipotle peppers), dried and even powdered.
The Bottom Line
Jalapeños are a versatile and nutritious fruit that can be enjoyed in a variety of ways.
They contain capsaicin, a compound that likely accounts for many of their health benefits, including weight loss, pain relief, improved heart health and lower ulcer risk.
While safe for most, they can cause a temporary burning sensation of the mouth and uncomfortable intestinal side effects in some.
If you enjoy spicy food and do not experience any side effects, jalapeños can be a healthy addition to your diet.
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png85134Saleshttp://texastitos.com/wp-content/uploads/2015/04/titos_logo.pngSales2019-12-20 15:57:232019-12-20 15:57:237 Surprising Health Benefits of Jalapeños
Jalapeño peppers (pronounced “hal-a-PAY-nyo”) are medium-sized chile peppers with a mild to moderate amount of heat, used to flavor everything from salsa to chili to salad dressing. Evidence of the earliest cultivation can be traced to the Mexican state of Veracruz, and the name jalapeño comes from Xalapa, the capital city. Still widely associated with Mexican cuisine, they are now grown worldwide and appear in fusion cuisine from Africa to Asia to the American South.
What Are Jalapeños?
Jalapeños, a member of the nightshade family along with tomatoes, eggplant, and potatoes, get their heat from capsaicin, a chemical compound concentrated in the white pithy ribs of a pepper. Like most hot peppers, jalapeños vary in spiciness based on many growing factors, including the amount of sunlight and the pH level of the soil. Jalapeño peppers register between 2,500 and 8,000 Scoville heat units on the Scoville scale. Most commonly associated with Mexican cuisine, they fall between poblanos and habaneros on the heat index, and are typically among the least expensive of the fresh peppers at the grocery store.
How to Use Jalapeños
Fresh jalapeños can be chopped, sliced, or diced, depending on your intended use. Prep a small dice to spread the heat evenly throughout a salsa or salad dressing. Slice jalapeño rings when you want to concentrate the heat into a bite, such as on nachos. You can reduce the heat level by removing the ribs and seeds. But use caution when working with fresh jalapeños—the oils can get on your fingers and cause discomfort if you touch your eye, nose, or other areas with sensitive skin.
Because they are relatively mild, jalapeño peppers can be eaten whole. Jalapeños stuffed with cheese, then breaded and deep-fried, are a popular appetizer in Mexican restaurants in the United States. Jalapeños can be pickled and served as a condiment, or roasted to tame the heat and bring out a slight sweetness. Prepared this way, they are a common topping for nachos and tacos. In addition, minced jalapeños are widely used in making salsas, sauces, and bottled hot sauces. Jalapeño peppers can be dried and smoked, in which case they are called chipotles. Ground chipotles can be used as a spice, and you can often find chipotles canned in adobo sauce in the Mexican food section of the grocery store, which makes a flavorful addition to chili or smoky addition to plain rice.
Gabriel Perez / Getty Images
What Do They Taste Like?
Jalapeño peppers have a vegetal flavor similar to a green bell pepper and a front-of-mouth heat effect. The spiciness can vary widely among individual peppers. Jalapeños are picked green and generally used in this unripened state. Jalapeños turn red as they ripen, both on and off the plant. They do not get any hotter as they ripen, but the flavor becomes somewhat fruitier and less grassy.
Jalapeño Recipes
You can use jalapeños in pretty much any recipe calling for mild to moderate heat. They also make a good substitute for hotter peppers when you want to tame the flame in a dish. Keep pickled jalapeños in the fridge for a quick addition to tacos, nachos, and other dishes that would benefit from their assertive bite.
Jalapeños are one of the most common chile pepper varieties found in U.S. grocery stores. Look in the produce section among a display of chile peppers, which you can usually find with the bell peppers. Generally harvested when they’re between two and four inches in length, fresh jalapeños should be bright green, firm, and smooth with the stem still tightly attached. White striations near the stem end can indicate a hotter pepper. As they age, they may start to turn darker green and then red, with a slightly shriveled appearance. Avoid peppers that appear mushy or with a loose or missing stem.
You can purchase smoked and dried whole jalapeños, called chipotles; crushed or ground dried jalapeños; canned chipotles in adobo sauce; and jars of pickled jalapeños at Mexican grocers or in the Mexican foods section of most grocery stores. They’re also available fresh at farmers’ markets, where you may find less common varieties, and from bulk retailers and online grocery services. You could also consider growing your own jalapeños at home if you have a warm location with all-day direct sun.
Storage
Store fresh jalapeños in a paper bag or wrapped in paper towels in the crisper drawer of your refrigerator for up to a week. You can freeze whole jalapeños in plastic freezer bags or airtight containers, or chop them first and freeze them in individually portioned packages; for best quality, use within three months.
Nutrition and Benefits
An average size jalapeño pepper contains about 4 calories but delivers 28 percent of daily value for vitamin C. They contain vitamins A and K, as well as B6 and folate. Jalapeños also provide dietary fiber, and the minerals magnesium, potassium, iron, copper, and manganese. Capsaicin, the chemical compound responsible for the heat, may help speed up metabolism and reduce hunger, relieve pain, aid digestion, and even lower blood pressure.
Jalapeños vs. Serranos
Jalapeños and serranos look quite similar, but serranos are generally smaller and thinner. Although both peppers fall under the “medium” heat index on the Scoville scale, serranos are, on average, three times hotter than jalapeños. But with a similar flavor, they make an easy swap depending on whether you want to increase or decrease the spiciness of a dish.
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png85134Saleshttp://texastitos.com/wp-content/uploads/2015/04/titos_logo.pngSales2019-12-20 15:42:032019-12-20 15:42:03What Are Jalapeño Peppers?
Try this sweet, sour and strange sensation from the Mississippi Delta.
The unlikely pairing of dill pickles and sugary sweet Kool-Aid are a hit with pickle lovers throughout the South.
Do not adjust your display. The name says it all. This bizarre and shockingly colorful marriage of sweet and sour, spawned from the deepest South, has found enduring success as a mouth-puckering treat at picnics, school fundraisers and even convenience stores in the Mississippi Delta and beyond. The recipe is simple. Crunchy dill pickles are soaked in a brine augmented with sugar and Kool-Aid. Within days those stately dills are transformed into sweet-and-salty delights available in a rainbow of colors. Red “Koolickles,” using cherry or tropical punch flavored Kool-Aid, are most popular, but the unnatural neon green that comes from a lime-flavored soak is positively hypnotic.
Curious? You’re not alone. Kool-Aid pickles have found increasing popularity among kids, teenagers and those who simply can’t resist the occasional culinary oddity. Short of driving to Mississippi, it’s easy to give them a try. Mix a batch of your own Koolickles at home and see what the fuss is all about. Pick your favorite color of Kool-Aid (red is a good place to start) and make sure to use plain dill pickles, as garlic doesn’t play well with these fruity flavors. Careful, though. Kool-Aid pickles can be habit forming.
Kool Aid Pickles
1 quart dill pickles
1 package unsweetened Kool-Aid
1/2 cup sugar
Transfer brine from pickle jar into a bowl.
Stir Kool-Aid and sugar into brine to dissolve.
Return brine to jar with pickles and refrigerate at least 5 days before eating.
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png85134Saleshttp://texastitos.com/wp-content/uploads/2015/04/titos_logo.pngSales2019-12-18 08:24:052019-12-16 17:27:32Kool-Aid Pickles - Try this sweet, sour and strange sensation from the Mississippi Delta.
These Jalapeno Stuffed Hot Dogs are super easy to make and are great when you want a grilled hot dog that’s a little on the spicy side.
They’re so easy to make- only 2 ingredients!- it’s hardly even a recipe.
Just make a slit the length of your hot dog and stuff sliced jalapenos in the slit.
As the hot dog grills, the jalapenos get soft and smoky.
If your grill is really hot, the hot dogs will split way open and you’ll have to be careful your jalapeno slices don’t fall out. You could stick a few toothpicks through the hot dogs to help secure them or tie a few pieces of cooking twine around the hot dogs to help secure them.
Stuff as many jalapeno slices as you can into the slit. If desired, secure the hot dogs with toothpicks or kitchen twine. They will tend to split open more as they grill.
Grill hot dogs, rotating them as they grill, but do not position them completely slit side down.
This is a beautiful jelly of red bell peppers and green jalapenos. It’s a perfect relish to many holiday favorites, or serve it with cream cheese on a cracker.
PREP TIME20 min
COOK TIME10 min
SERVINGS36
CALORIES112
YOU WILL NEED
1 cup chopped red bell pepper
1/2 cup chopped jalapeno pepper
5 cups white sugar
1 1/2 cups apple cider vinegar
1 (6 fluid ounce) container liquid pectin
NUTRITIONAL FACTS
Total Calories
112 cal
DIRECTIONS
PRINT
Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png85134Saleshttp://texastitos.com/wp-content/uploads/2015/04/titos_logo.pngSales2019-12-17 08:53:332019-12-16 19:57:57RED AND GREEN CHRISTMAS JALAPEÑO JELLY
The flavor of corn dogs is the flavor of summertime, baseball, and state fairs. Unfortunately making corn dogs in your kitchen can be a big smelly mess. This recipe lets you keep the flavors without all the work. I love jalapeno, honey, and cheese in my cornbread, so you know I added lots of those. Because this was a hot dog, I also spiked it with mustard. The bread itself was perfectly sweet and spicy and balanced great with the savory hot dogs. Make these for a cookout or baseball game and all your friends will ask you for the recipe!
Cut the jalapenos and grate the cheese.
Mix everything in a big bowl. This corn muffin mix also has honey to balance the jalapenos, and mustard to pair with the hot dogs.
Fill them up and get them into the oven.
When they come out of the oven, put plenty of butter, jalapenos, and honey on top.
These are unbelievable. The subtle honey and mustard in the mix really helps the cornbread pair perfectly with the hot dogs. The jalapeno gives it a nice kick.
A great new way to serve hot dogs.
And don’t skimp on the honey.
CHEESY JALAPENO CORN DOG TACO BOATS
1cupFlour
1/4cupCornmeal
1teaspoonBaking Powder
1/2teaspoonBaking Soda
1cupButtermilk
2Eggs
1/4cupMelted Butter
2tablespoonsMustard
1/4cupHoney
2Jalapenosdiced, plus one more sliced
8ouncesPepperjack Cheesegrated
8Old El Paso Taco Boats
8Hot Dogs
INSTRUCTIONS
Preheat oven to 425
Mix the flour, cornmeal, baking powder, and baking soda in a large bowl. Season heavily with salt and pepper.
In a separate bowl, whisk the buttermilk with the eggs, butter, mustard, and honey.
Mix the liquid ingredients into the dry ingredients. Add in the jalapenos and cheese and stir to combine.
Line up the taco boats and fill them evenly with the cornbread mixture. Place the hot dogs into each taco boat.
Put the taco boats onto a baking sheet and place them close together so that the sides of the boats hold each other up.
Bake for 20 minutes, rearranging them on the pan after 10 minutes to promote even browning.
Remove from heat and top with butter, honey, and sliced jalapenos. Serve hot.
Overall DBSC Turkey Shoot leader, the J109, Jalapeno (Paul Barrington). Photograph: David O’Brien
All the ingredients for a spicy winter series finale will be dished up on the capital’s water this Sunday in race seven of the Dublin Bay Sailing Club (DBSC) Turkey Shoot Series.
According to forecasts, it looks like the 2018 series will be the first complete series in many editions of the 16-year-old event when the record winter fleet sets sail from Dun Laoghaire Harbour. Six races have produced six different overall leaders so far.
But when the results came in after the penultimate race, it was the National YC J109 skippered by Paul Barrington that had turned up the heat on the leaderboard mix.
Now Jalapeno holds a five-point lead in the 77-boat fleet, causing DBSC organiser Fintan Cairns to declare “anything could happen”, which means it probably will in this one-course-fits-all event.
Originally based on the ethos of Howth Yacht Club’s Brass Monkey Series, the 2018 event at Dun Laoghaire features a great mix of keelboats from the 20-foot Flying Fifteen up to ocean-going 50-footers as well as some new designs to boot.
Two Jeanneau Sunfast 3600s are joined by an Italian-built Grand Soleil design, all new racing boats to the Bay.
Cairns adds character to the series with his can-do attitude, novelty prizegivings and raffles as well as an innovative handicapping system that continually draws plenty of debate among the 500 competing sailors. Literally, anyone has a chance of winning a race – or the series – and for some crews, the series now represents the only racing done all year.
Fun element
While there is an unashamedly fun element to proceedings, (protests, for example, are frowned upon) the Turkey Shoot’s successful format could yet point the way to better turnouts for summer racing fleets too, especially in its short, sharp format that guarantees sailors are ashore by lunchtime.
Evidence of this is in the four separate weekly starts that include many of the waterfront 1720s.
Typically, these sportsboats are used for sailing tuition and thus the Turkey Shoot now doubles as a training ground for novices too. At a time when the national sailing conversation is focused on a dearth of available crew and how new blood can be recruited, DBSC appears to have found a winning formula.
On the south coast, the recent AGM of the South Coast Offshore Racing Association brought a breath of fresh air with the much-approved election of Johanna Murphy of Great Island Sailing Club as the first woman sailor to be Commodore.
She takes on the role with a clear vision of encouraging coastal races that may yet include a new fixture with Dunmore East in County Waterford as a start or finish port.
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png85134Saleshttp://texastitos.com/wp-content/uploads/2015/04/titos_logo.pngSales2019-12-10 09:29:052019-12-06 18:43:26Barrington’s Jalapeno leads the way in advance of a hectic finale on Dublin Bay
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.#RaceDayRelief#CollectiveBias #ad
Ty Dillon is having one heck of a year and we’re just loving it! Fourteen races into the season and Dillon is sitting comfortably in third place while compiling nine top-10 finishes along with five top-5’s in stock car racing’s second-tier series. The kid is hot, and as Summer heats up, we expect him to get even hotter as he makes a solid case for advancing to a full-time ride in the sport’s top series.
As you can probably tell, Race Day is a big thing in our home. We’re fortunate that on most weekends from February through November, there’s a race to get excited about and cheer on our favorite driver. We’re also fortunate in the sense that as over-the-top “foodies”, it gives us a regular opportunity to devise a menu of delicious goodies that are not only delectable, but fun to prepare as part of our usual Race Day theme.
For our most recent Race Day, we prepared yet another duo of zesty appetizers to help get us to Victory Lane – “Race Day Pigs-in-a-Jalopy” and “Pit Road Buffalo Dip“! Though delicious, both lean a bit to the “spicy” side of the spectrum, which is something we love. But that doesn’t mean it always loves us.
I must say we don’t eat like this often. After all, race days are special and I admit, we tend to go a little overboard. It’s typically a day we throw caution to the wind and make food fun again. It’s a day of indulgence or shall I say, “over-indulgence”. And when that happens, an unexpected bout of heartburn can quickly turn a great day miserable. Been there, done that.
I’ve mentioned in the past that Karen tends to be a bit more sensitive to spicy foods than I. This used to be something of an issue, but not anymore. Now she finds Nexium 24HR to be her Race Day winner. One pill a day is her simple solution for frequent heartburn and keeps her hitting on all cylinders lap after lap. Since it is easily found on the shelves of our local Walmart retailer, it’s a product we always keep on hand and one she feels allows her to enjoy her day long after the checkered flag has waved.
So on with our Race Day appetizers – “Start Your Engines!”
#RaceDayRelief Recipe #1 Race Day Cheddar Jalapeno Pigs-in-a-Jalopy
INGREDIENTS:
12 miniature franks
3 Jalapeno Peppers
12 small slices of Cheddar Cheese
1 small can sliced black olives
Crescent dough
Salt & Pepper
PREPARATION: 1.Begin by slicing cheddar into sections approximately 1/8″ thick. Then, quarter jalapenos lengthwise and remove seeds. (As shown below)
2.Roll out the crescent dough and upon on widest side place: one slice of cheese followed by one quarter jalapeno and finally, one miniature frank. Sprinkle with salt & pepper. (As shown below)
3.Tightly wrap crescent roll dough around cheese, jalapeno, and frank. (As shown below)
4.Take sliced olives as press into dough. (As shown below) At this point, you can really get fancy and shape each one into little jalopies. When done, simply pop into a 375º oven for fifteen minutes until golden brown. Once cooled, you can even go as far as decorating each car with side stripes or numbers in mustard, ketchup, BBQ sauce or hot sauce!
#RaceDayRelief Recipe #2
Pit Road Buffalo Dip
INGREDIENTS:
8 oz. Cream Cheese, softened
1/2 stick butter (4 tbsp)
1 large chicken breast, shredded
1 cup Buffalo hot sauce
1 cup shredded Mozzarella cheese
PREPARATION:
Allow cream cheese to soften. Once softened, spread across bottom of medium casserole dish.
Cook chicken breast in pan or oven. Once cooked, shred.
In a skillet over medium heat, combine chicken, butter and buffalo hot sauce and simmer for approximately five minutes. Pour chicken mixture over cream cheese and top with Mozzarella cheese.
Cook in pre-heated 350º oven for 15 minutes. Serve hot.
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by Mick Telkamp
