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JALAPEÑO ICE CREAM

October 30, 2019/in Uncategorized /by Sales
Posted by Alejandra Ramos

JALAPEÑO ICE CREAM

A few weeks ago, my friend Rose e-mailed me with an unusual request. She wanted to know if I could help her track down jalapeño ice cream here in the city. “Or,” she added, “perhaps you know how to make it?”

“I have no idea where to buy it,” I told her, “but I can definitely figure out how to make it.” Even as I typed, I was envisioning little green jalapeños steeping and bobbing in a saucer of cream.

The idea of a jalapeño-flavored ice cream might seem a bit odd on paper, but if you think about it for a bit, the idea starts to make sense. Anyone who has ever taken a bite of anything a bit too spicy will know that the most commonly offered remedies are dairy products: a glass of milk ordered at the Mexican restaurant, the dollop of sour cream on a bowl of chili, or a ramekin filled with blue cheese dressing planted in the center of the buffalo wing platter. Serious cooks (or trivia fanatics) may also know that a spoonful of sugar or a drizzle of honey is a smart way to quell the culinary flames brought on by a loose top on the cayenne spice jar.

Taking these factors into consideration, the idea of a cool and creamy ice cream laced with the grassy heat of jalapeño peppers really seems quite fascinating!

Like with most recipes, I decided to look back into my archives to see what’s worked in the past. Custard ice creams, rich with copious egg yolks, are popular, but of all the frozen treats I’ve ever made, my favorite is still the Lebanese milk ice cream which uses cornstarch in it’s base.

Essentially a frozen pudding, the texture is thick and velvet-like and it scoops beautifully. And because there are no yolks in the batter, the flavor of the ice cream really has a chance to shine through sans competition. The kicker is that it’s quick, and virtually fool-proof–a bonus for those of you who have had trouble with custards breaking or curdling.


For flavorings, I used 3 jalapeños, one vanilla bean (I buy them inexpensively in bulk from this online shop), and a 1/4 cup of molasses; the latter which brought out the naturally earthy and muddy tones of the jalapeño in a way that I never expected.

Honestly, it was the addition of molasses which made me fall in love with this recipe and what has me craving another bite as I type this. Unfortunately, i don’t have any ice cream left in my freezer. I packed up the entire batch I made, surrounded it with ice packs, and handed it off to Rose and her boyfriend Mike who made the trip here expressly to pick it up.

And the reason for the request? It was their anniversary, and Rose wanted to surprise her guy with this treat, which had caught his eye in a magazine ages ago.

I think it goes without saying that this ice cream is an acquired taste. As Rose described it to me in her e-mail the next day, “It was really interesting and complex – starting off on one note, and ending on another (hot!) one! It was like mind-trick ice cream, because it felt so cool but tasted so hot.”

If the above appeals to you. If you’re into spicy cocktails and keep a bottle of hot sauce at your desk (I always do!), well then I say go, run, make it now and tell me what you think!


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Thanks for reading!

Jalapeño Ice Cream
Makes about 6 1/2 cup servings
This egg less ice cream uses cornstarch to form a creamy, almost velvet-like base. Depending on how spicy you would like it, you can adjust the number of jalapenos in this recipe. Don’t skip the molasses because that brings out the earthy tones of the jalapeño (trust me on this!)

Ingredients
1 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup sugar
1 teaspoon salt
3 fresh jalapeño peppers, split in half
1 vanilla bean, split in half
1/4 cup molasses
3 tablespoons cornstarch
A few drops green food coloring (optional)

Combine the heavy cream, whole milk, sugar, and salt in a medium saucepan. Add the molasses, jalapeños, and vanilla bean. Place over medium heat and heat just until bubbles start to form (it happens quickly so stay with it), stirring to dissolve the molasses and sugar. Remove from heat, cover, and let cool to room temperature.

Once the cream mixture has cooled, use a sieve to strain out the jalapeños (and any accompanying seeds) and vanilla beans, and return the strained cream mixture to a saucepan. Use a measuring cup to scoop out about 1/2 cup of this mixture (doesn’t have to be exact) into a separate bowl or cup and whisk in the 3 tablespoons of cornstarch to form a slurry. Pour the cornstarch slurry back in with the rest of the cream and return to the stove.

[If a green tint is desired (totally optional!), this is the time to whisk in a few drops of green food color.]

Over medium heat, cook the cream mixture while stirring constantly in one direction until the mixture thickens. Continue to let it cook for an additional few minutes, tasting it occasionally until you can no longer detect the taste of cornstarch. Once the starch is completely cooked and the mixture is thick enough to coat the back of a spoon, turn off the heat.

Pour the mixture into a large bowl and press a piece of plastic wrap against the surface (this will help prevent a skin from forming on it while it cools). Chill in your refrigerator for 3-4 hours until completely cool (you can make this up to 24 hours in advance).

Freeze in ice cream maker according to manufacturer’s instructions. Once it’s the consistency of soft-serve, pour into an air-tight and freezer proof container and freeze for at least 4 hours (again, overnight is also OK) before serving.

The ice cream will keep in a sealed container in your freezer for up to 2 weeks.

Posted by Alejandra Ramos
ICE CREAM, JALAPEÑO, MILK, MOLASSES, SPICY
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Halloween: Mummy Sriracha Jalapeño Poppers

October 28, 2019/in Uncategorized /by Sales

Halloween is coming! Which means lots of parties and candy! Instead of bringing the same snacks as everyone else try these! They are perfect for a Halloween party. Only a few ingredients and very simple to make. I added Sriracha sauce because I LOVE spicy food. However, I did  clean out all the seeds from the jalapeños so that my mouth wasn’t on fire. If you want to make these kid friendly you can make half without Sriracha. Or just axe the Sriracha all together.

DSC_0344 DSC_0357DSC_0348 DSC_0345

Ingredients:

  • (1) 8 oz package of cream cheese at room temp (This makes it easier to mix)
  • 1 -2 tablespoons Sriracha (more or less depending on how spicy you want them)
  • 12-15 Jalapeños, sliced in half, de-seeded, and rinsed
  • 1 can crescent roll dough
  •  Small Olives, diced (for the eyes)

Directions:

  1. Preheat oven to 400 degrees, and line a baking sheet with aluminum foil and spray lightly with olive oil.
  2. In a small bowl mix together Sriracha sauce and cream cheese until well combined.
  3. Spoon cream cheese mixture in jalapeños.
  4. Cut crescent roll dough into strips (you only need a few rolls and can use the rest to cook regular crescent rolls).
  5. Wrap crescent roll strips around jalapeños, leaving a small space on top for the eyes.
  6. Use olive pieces to make a face.
  7. Bake for 10-12 minutes or until dough is lightly browned.
  8. Enjoy! 🙂

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Jalapeno Chili Pepper Screamers

October 24, 2019/in Uncategorized /by Sales

Jalapeno Chili Pepper Screamers

By caitlinsdad in CookingSnacks & Appetizers

You’ve heard of poppers, how about screamers?

These are small and peppy.  More gas to the gallon and guaranteed to get you going.

Can be served as an un-appetizer – finger food or just plain simple fun bar food.  It will definitely be noticed in a crowd at a party.

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1: Keep It Simple…

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A simple preparation!

These are essentially fried stuffed jalapeno chili peppers with a bit of ecoutrements.

This is really another project to clean out the fridge. See what you have on hand and substitute anything you do not have.

You will need:
Jalapeno peppers – you can try other varieties and sizes.

For the stuffing, you will need
cream cheese
shredded cheese, any variety – the stringy kinds are good like mozzarella

seasonings – garlic, onion, salt, pepper, crushed pepper flakes, parsley, chili powder, etc. whatever you like.
Adjust the heat to your preference.

bacon – I’m going to try this turkey bacon as it might be “healthier”, you can also use any other additional cured meats as flavoring, ham, proscuitto or pepperoni bits.

Stick pretzels – small thin ones, not the pretzel rods, you can even use potato stix.

Couple of strands of cooked spaghetti, or noodles

For the breading:
seasoned flour
egg or milk
breadcrumbs – you can also use cornmeal, cracker crumbs, panko breadcrumbs or just back into the flour tank

You can go with a batter type coating also.  Try beer batter or tempura.

And lastly, a kitchen equipped for deep-fat frying or try the oven-fry method.

CAUTION:  Frying with oil may be hazardous.  If you don’t know what you are doing in the kitchen, work on perfecting poached eggs and then graduate to the deep fryer. Handle chili peppers with care as any trace contact from peppers to sensitive areas on your body might irritate and hurt like the Dickens…and that too.

Step 2: Preparation Aches…

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Have on hand a few strands of cooked spaghetti. Cold leftover pasta is better for handling purposes.

I had some cream cheese left over for schmearing on my bagels in the morning.

I got some Muenster cheese slices for my lunch sandwiches.

And I got a pack of turkey bacon that I am going to try out. They really don’t compare to real porkfat bacon but hey, at least I am trying to think healthy.

Throw a couple of slices of bacon in the toaster oven to brown and crisp up.  If you want the splatter all over the place you can pan fry or do the microwave thing or the regular oven thing.

Slice and dice into small bits.  Chill the bacon bits in the fridge until we are ready to make the cheese stuffing.

I had a few slices of Muenster cheese to add to the cream cheese.  Dice or shred that up to bits.

Mix the cream cheese, the shredded cheese, and bacon bits together.  Season if desired.

Throw that mix back in the fridge to chill a bit until the peppers are ready to stuff.

Picture of Core Samples...
Picture of Core Samples...
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If you are worried about handling hot chili peppers, just wear food-safe gloves or just put a plastic bag over your hands. The seeds and membrane contain the “heat” of the chili pepper, most of it anyway.

Start with rinsed jalapeno peppers that have been patted dry.

Cut the peppers in half lengthwise.  Cut off and discard the stem.

Use a knife or a metal spoon to rake and scrape out the seeds and membrane walls that the seeds were attached to.

Discard the membrane.  Save the seeds and dry them in the sun so you can plant your own pepper plants.

Cut four slits, two on each side where the “legs” will go.   You really don’t have to do this but it gives a slot to help hold the limb in place.

I think I should have run something like a nutmeg grater/microplane/zester over the glossy skin to rough it up so the breading would stick better.  It still worked out well without doing that.

Step 4: Stuff It…

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Lay in a strand of spaghetti to be the tail.

Cover the pepper half with the stuffing mixture.  Just use your fingers to press in the cheese mixture.

Break off bits of pretzel sticks and place in the four legs of the critter.

Massage into a nice critter shape.

 

Step 5: Batter Up!

Picture of Batter Up!
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Picture of Batter Up!

Dust alll over with flour.

Dip in the egg or milk wash.

Dredge in the bread crumbs to create the breaded coating.

Repeat to get thick coating.

Stick in the fridge for about an hour to firm up.

Step 6: Fry Now O Lator…

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Picture of Fry Now O Lator...
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When you are ready to cook, take them out of the fridge and pop them into the fryer.

Gently slide them into the hot oil by holding the main body part and not by the tail.  Let the tail lay out freely.

I placed the feet side down first so that the breading would harden up and contain the melted cheese.

Fry in the hot oil at 350 to 375 F till they are golden brown.

They might float so you have to hold them down while cooking and turn them over as necessary to ensure even frying.

When ready, take them out and drain on paper towels.

Give em plenty of room so the tails don’t get tangled.  Handle carefully so you don’t break the tail off.

Step 7: How Un-delectable…

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Serve your guests and wait for the screams…

A nice tzatziki sauce or ranch/blue cheese dip would go well.  These were spicy…

Wash down with your favorite beverage.

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Your Breakfast Sandwich Needs Pickles

March 4, 2019/in Uncategorized /by Ashleigh Jacobsmeyer

By: A.A. Newton 

Life Hacker 

(photo by:  A.A. Newton)

Add pickles to your daily breakfast sandwich .

Breakfast sandwiches are a deeply personal affair. The classic combination of meat, cheese, egg, and bread is infinitely variable, with everything from one’s preferred egg doneness to regional processed meat delicacies contributing to each person’s ideal version. Personal preferences aside, most people would probably agree that there’s no improving on a bacon, egg, and cheese, but I disagree. Pickles make everything better—even an already delicious breakfast sandwich.

 

When you think about it, pickles are an ideal breakfast sandwich topping. Whichever one you like best—Lebanon bologna or pork roll for me—breakfast meats are heavy on the salt and fat. This is not a dig: it’s why we love them. Throw on an oozing egg and some melted cheese and you’ve got a nearly perfect food—but one that’s almost too rich. Much like a smear of relish on a grilled cheese, slipping a few pickle slices into your breakfast sandwich ties the whole mess together. They invite the slightest bit of sour crunch to the grease orgy, creating an addictive contrast in flavors and textures and making you feel like you’re eating vegetables for breakfast. (What? Technically, you are.)

 

Cucumber pickles work great here, but if they’re not your thing, don’t let that put you off the whole idea. As we’ve learned from the mighty Reuben, the power of pickled vegetables presents itself in many forms. Sauerkraut, giardiniera, pickled onions, or even pepperoncini are just at home on a breakfast sandwich as any other.

https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png 85 134 Ashleigh Jacobsmeyer http://texastitos.com/wp-content/uploads/2015/04/titos_logo.png Ashleigh Jacobsmeyer2019-03-04 20:26:322019-03-04 20:26:32Your Breakfast Sandwich Needs Pickles

BACON JALAPEÑO CREAMED CORN

January 8, 2019/in Uncategorized /by Sales

This Bacon Jalapeño Creamed Corn is a unique, creamy dish full of spicy, smoky flavor. Easy to make and super scrumptious!

This Bacon Jalapeño Cream Corn is an easy and delicious side dish full of perfect flavor! This is going to be a new family favorite!

 

I’m so happy to be partnering with Horizon, Tapinfluence, & White Wave to bring you this easy delicious side dish! Thank you for supporting the brands that make Wine & Glue possible.

I’m guessing you guys have noticed reading this blog that I looooooooove Horizon Organic. I have worked with a lot of brands over the years, but they are one of my favorites. We truly love their products, and my kids are primarily comprised of their macaroni and cheese and their milk.

This Bacon Jalapeño Cream Corn is an easy and delicious side dish full of perfect flavor! This is going to be a new family favorite!

BACON JALAPENO CREAMED CORN

This decadent Bacon Jalapeno Creamed Corn recipe features their glorious heavy cream and milk, which makes this dish the creamiest, most flavorful creamed corn I have ever tasted in my life! Plus, it’s so easy to put together, you won’t believe it! I love it with Thanksgiving turkey, but it is also delicious served alongside my Honey Barbecue Ribs or my Grilled Chicken Legs. It’s versatile and easy enough to make any night of the week!

What’s your favorite Horizon Organic product to cook with? I love hearing your ideas… please drop me a comment below!

This Bacon Jalapeño Cream Corn is an easy and delicious side dish full of perfect flavor! This is going to be a new family favorite!

EASIEST CREAMED CORN RECIPE

This is the perfect side dish for Thanksgiving dinner, or any time you’re entertaining a crowd. It takes up zero oven space, can be made in just minutes and tastes indulgent and fancy. Here’s all you need to do:

  • Fry up some bacon. You’ll want to make sure to use regular bacon and not thick. The key to this recipe is the grease to flour ratio and if there’s too much fat from the bacon it’ll throw off that balance. So save your thick bacon for breakfast tomorrow and use regular.
  • Add diced jalapeno. I love using a fresh jalapeno (make sure to scrape out the seeds, that’s where all the heat lives) but you can use a can of diced jalapenos too!
  • Mix in your flour. Flour mixed with the bacon grease will create the most perfect roux and will act as a thickening agent for this creamy dish.
  • Next comes the Horizon Whole Milk and Horizon Heavy Cream. Now is not the time to worry about calories, friends. Use WHOLE milk and save the skim or 1% for your cereal. Trust me, you will not be sorry!
  • Add whole kernal, frozen corn.  The frozen corn will thaw in no time and will stay nice and crisp in the creamy mixture.
  • Salt and Pepper it up! Season it to taste and serve it nice and warm. You will receive accolades like you never have before!

This Bacon Jalapeño Cream Corn is an easy and delicious side dish full of perfect flavor! This is going to be a new family favorite!

MORE DECADENT RECIPES WITH HORIZON ORGANIC

I love making recipes with Horizon products! From breakfast, lunch, dinner and dessert, try a few of my favorites:

  • Breakfast Braid
  • Stuffed French Foast
  • Baco Cheddar Sour Cream Waffles
  • Taco Stuffed Peppers
  • Spinach Artichoke Lasagna
  • Pizza Mac N Cheese
  • Red Velvet Sour Cream Bundt Cake

I can’t wait to hear what you think of this Bacon Jalapeno Creamed Corn. Drop me a comment below, and enjoy this tasty dish!

 Print Recipe

Bacon Jalapeño Creamed Corn

Prep Time10 mins
Cook Time10 mins
Course: Side Dish
Cuisine: American
Keyword: Bacon Jalapeno Creamed Corn
Servings: 8
Calories: 202kcal
Author: Lisa Longley

Ingredients

  • 5 slices of bacon diced (not thick cut, see note)
  • 1 jalapeños diced
  • 1/4 cup flour
  • 1 cup Horizon Whole Milk
  • 1 cup Horizon Heavy Cream
  • 16 ounces frozen corn
  • 1 TBSP sugar
  • salt and pepper to taste

Instructions

    • In a cast iron or non stick skillet over medium heat, add the the bacon and cook, when it just starts to crisp, add the jalapeño and continue cooking.
    • When the bacon is fully cooked, add the flour and mix with the bacon and jalapeño, fully coating them. Allow the flour to slightly brown, and then slowly add the whole milk a little add a time, whisking it into the flour mixture, only adding more milk when no clumps remain. Continue until all the milk is added. Repeat with the heavy cream.
  • When all the liquid is added, stir in the frozen corn. Heat through. Season with salt and pepper and then stir in the sugar. Serve warm.

Notes

The key to this recipe is the bacon fat to flour ratio. If you use thick cut bacon it will throw that ratio off, so stick with regular bacon.

Nutrition

Calories: 202kcal | Carbohydrates: 16g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Monounsaturated Fat: 1g | Cholesterol: 49mg | Sodium: 161mg | Potassium: 152mg | Fiber: 1g | Sugar: 5g | Vitamin A: 9IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 1mg
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Making Homemade Pickles Is Easier Than You Might Think

January 1, 2019/in Uncategorized /by Sales

Making Homemade Pickles Is Easier Than You Might Think

By Vanessa Greaves
PinFB

It’s kind of a big dill.

Bite into a pickle and you’re instantly connected with a method of food preservation that’s thousands of years old. You, too can practice that ancient alchemy by pickling produce in your own kitchen.

Array of Pickled Vegetables
Photo by Meredith

Pickling and Fermenting 101

Put simply, pickling preserves foods by immersion in a vinegar brine or a saltwater brine to suppress microbes that cause food to rot. Depending on the method you use, the process can take a few hours or days for vinegar-brined pickles to be ready to eat, or weeks for saltwater-brined pickles (also called fermented or sour pickles) to reach pickle perfection.

Basic Steps

Pickling Cucumbers
Photo by Meredith

1. Pick Your Produce
Homemade pickles will only be as good as the produce you use. Look for ripe, unblemished fruits and vegetables at their peak of freshness. Pickle pros like to pickle their haul the same day they bring it home. Wash produce well and trim off stems before pickling, or your batch could turn mushy from the pickling liquid’s interaction with enzymes in the stems.

5 Sweets with Better-for-You Ingredients
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These seasonal recipes feature ingredients that “disappear” into the delectable flavors.

From Thrive Algae Oil

2. Prep the Brine or Vinegar
The pickle recipe you choose will tell you what kind of liquid to prepare for pickling. For a salted water brine, be sure to use exactly the kind of salt that’s specified. Don’t substitute regular table salt for kosher or sea salt, or your recipe will go into the fail column. Note that sweet pickles will have sugar added to the mix.

3. Add the Aromatics
Whole spices, herbs, garlic, and other ingredients are often added to the pickling liquid to intensify flavors. For example, dill pickles include (you guessed it) dill seed and fresh dill weed in the brine. To add heat, a spicy dill pickle recipe can add red pepper flakes, too. A sweet dill pickle will go heavier on the sugar. A garlic dill pickle will load up on garlic cloves. Once you get comfortable with pickling, you can start playing around with spices to find what works for you. (See Pickling Spice in the FAQ below.)

4. Put It All Together
The final step is to combine all the elements following recipe directions, and let nature take over.

You can then preserve or “keep” your pickled foods for a few weeks in the fridge, or for the long haul by canning.

Making Quick Pickles and Slow Pickles

Quick: Vinegar-Brined Refrigerator Pickles

This easy, quick-pickling method usually calls for boiling a mixture of vinegar, salt, spices, and sometimes sugar, which is then poured over produce you’ve packed into clean, sealable glass jars. Depending on the recipe, these kinds of pickles can be ready to use right away, the next day, or a week or two later.

Recipes to try:

  • Homemade Refrigerator Pickles – These go right into the fridge, but some reviewers canned them.
  • Apple Refrigerator Pickles – Includes directions for canning.
  • Swedish Pickled Cucumbers – Ready in 3 hours or overnight.

Slow: Saltwater-Brined Fermented Pickles

Vegetables are soaked in a seasoned saltwater brine for a week or more at room temperature, resulting in a natural fermentation process that preserves the vegetables and imparts a sour flavor from Lactobacillus bacteria. When the pickling process is complete, transfer vegetables and brine to a large jar, cover with brine, and store in the refrigerator.

Bonus: The beneficial bacteria from fermented pickles supports a healthy gut.

See how to make Homemade Dill Pickles.

Remaining Time –6:52

Another kind of fermented pickling calls for the produce to be packed salt and left to pickle in its own natural juices instead of a salted brine. Kimchi is produced with this pickling method.

Pickled Proteins

Pickling preserves proteins, too. You can make all kinds of classic and exotic pickled eggs to store in the fridge for tangy snacks.

Emily's Pickled Eggs
Photo by LilSnoo

Recipe shown: Emily’s Pickled Eggs

More pickled proteins to try:

  • Pickled Pig’s Feet II
  • Pickled Sausage
  • My Pickled Little Smokies

Pickle FAQ

Q: What are dill pickles?
A: Cucumbers that have been soaked in a brine seasoned with dill seed or leaves or both. Garlic and other whole spices may be included in a dill pickle brine.

Q: What are kosher dill pickles?
A: For these pickles, the term “kosher” refers to pickles produced the way traditional Jewish pickle makers in New York City do it, rather than to Jewish kosher dietary laws. Kosher dill pickles are slowly fermented in a salt brine with dill and garlic.

Q: Is salt brine the only liquid that is used for pickling?
A: No. Vinegar can also be used, especially for pickling fruits.

Q: Where do bread and butter pickles get their name from?
A: These sliced cucumber pickles are made with a sweet and sour vinegar brine. Although the recipe is much older, the story about the origin of the name dates back to the 1920s, when Omar and Cora Fanning trademarked “Fanning’s Bread and Butter Pickles.” As the story goes, these cucumber farmers made it through financial hardship by bartering their pickles for groceries such as bread and butter. #goodtoknow

Q: What is pickling spice?
A: A blend of aromatic spices that can include peppercorns, allspice, dill seeds, mustard seeds, coriander, and bay leaves. Added to brine or vinegar, these spices enhance the finished flavor of the pickles. You can purchase jars of pickling spice or make your own pickling spice blend.

Q: What kinds of produce can I pickle?
A: If it grows, you can probably pickle it. An A-to-Z of pickled produce includes:

AsparagusCornOkraBeetsCucumbersOnionsBlueberriesGarlicPeachesBrussels sproutsGingerPeppersCarrotsGrapesPumpkinCabbage (kimchi)Green beansRadishesCabbage (sauerkraut)JalapeñosWatermelon rindCauliflowerMushroomsZucchini Seasonal Pickles


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Have we achieved peak heat?

September 24, 2018/in Uncategorized /by Ashleigh Jacobsmeyer

By:  Keith Nunes

Food Business News 

Photo: Restaurant Brands International, Inc.

KANSAS CITY — McDonald’s introduction of its Sweet N’ Spicy honey barbecue chicken tenders as a limited-time offering (L.T.O.) to its U.S. menu this past August is an indication the spicy flavor trend has gone mainstream. Product developers have worked for years with a variety of spicy ingredients to create formulations with the right level of heat to achieve nationwide scale and appeal.
This is not the Chicago-based fast-food giant’s first foray into spicy flavor trends. In 2017, McDonald’s offered a sriracha variety of the Big Mac hamburger nationwide for a limited time. But the Sweet N’ Spicy chicken tenders kick the quick-service restaurant chain’s efforts up a notch.

McDonald’s is also not the only quick-service chain bringing heat to the masses. Burger King added two new spicy sandwiches to its menu in August. The jalapeno King sandwich features two hamburger patties, bacon, pepper jack cheese, jalapeños and a green chili aioli. The jalapeño chicken sandwich is the same but features a breaded chicken filet.
Not to be outdone, Chipotle Mexican Grill, Newport Beach, Calif., announced Sept. 10 its plans to reintroduce chorizo to its menu nationwide for a limited time. The spicy menu addition features a blend of pork and chicken seasoned with paprika, cumin and chipotle peppers.

“As part of our overall commitment to menu innovation and delivering the ‘craveable’ food our customers love, we’re spicing things up and bringing chorizo back to our menu,” said Chris Brandt, chief marketing officer for Chipotle Mexican Grill.
In the past, interest in spicy foods has been attributed to more adventurous consumers seeking new experiences. But the addition of spicy offerings, even for a limited time, on such menus of scale indicates something has changed.
Juliet Greene, corporate chef for Mizkan Americas, Mount Prospect, Ill., said what stands out about the recent introductions from McDonald’s and Burger King is the range of spiciness in the products. While McDonald’s is adding heat to the tenders, it is balancing the spiciness with the sweetness of honey. Burger King, on the other hand, appears to have gone all in, she said, with the combination of jalapeños, pepper jack cheese and green chili aioli.
“What’s definitely changed is the level of heat that is acceptable,” Ms. Greene said. “Both products add heat, but Burger King is really owning it. It shows how far consumers have come in the types of heat they want.”
The ingredient supplier Kalsec, Kalamazoo, Mich., has published its HeatSync spicy foods index for the past 10 years. The index was developed in partnership with Innova Market Insights to monitor the use of peppers, seasonings and condiments that contribute to the heat or pungency of a food or beverage.
Overall, the index shows a compound annual growth rate of over 20% since 2007, according to Kalsec, and more than 22,000 new hot and spicy products were introduced in 2017, rising from the 18,000 that were introduced in 2016.

More specifically, gochujang and sriracha both showed about 50% in growth in condiments and sauces, followed by mole, harissa and sambal, according to Kalsec. Peppers showing growth include peri peri, serrano, guajillo, Anaheim, pasilla and arbol.
As consumer interests have shifted toward more products perceived as clean label or natural, Ms. Greene said product developers are challenged to maintain a level of consistency in the spiciness of their products.
“The key is knowing the crop,” Ms. Greene said. “Jalapeños are hotter in dry weather, for example. I like to say they get agitated when it’s hot. You need to know that, and you need to know how much variance the client will accept. With peppers it can deviate 5%.”
She said layering flavor is one way to manage consistency issues.
“It’s a flow,” she said. “You can create layers of spice so it’s a nice build and not a level of heat that smacks you in the face all at once.”
As interest in spicy foods continues to grow, Ms. Greene said her customers are asking what the next chili or pepper will be that will drive additional interest.
“Everyone now knows what jalapeños are and what they do,” she said. “We are being asked about what’s new, is it serranos, poblanos, aji Amarillo? They want to know what else is out there that will let their products stand apart. They want a marketing story that will get people’s attention.”

Ms. Greene added that a potential area of opportunity for adding heat is beverages.
“When I have a margarita, I want a jalapeño in it,” she said. “And I want it in it, not floating on top. We’ve seen this trend with Bloody Mary bars as well.”
At the Institute of Food Technologists’ annual meeting and food expo, held this past July, Mizkan offered attendees a jalapeño Paloma shrub to demonstrate the use of spicy flavors in a beverage. Ms. Greene said she can see the trend moving into other categories, such as coffee and hot chocolate.
“I can definitely see someone doing an L.T.O.,” she said. “It’s a familiar format that adds a new twist; it’s something that can add adventure to a menu.”

https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png 85 134 Ashleigh Jacobsmeyer http://texastitos.com/wp-content/uploads/2015/04/titos_logo.png Ashleigh Jacobsmeyer2018-09-24 21:39:212018-09-24 21:44:03Have we achieved peak heat?

The Fix is in

May 18, 2018/in News, Pickle, Uncategorized /by Ashleigh Jacobsmeyer

By :Sandra Rain

Worcester Magazine 

(summited photo)

Pickles are the prefect addition to your burger !

I am pleased to report that

“burgers are the best medicine,” according to the team at The Fix Burger Bar. Turns out, I’ve been doing it all wrong. I solemnly pledge that it’s nothing but bigger macs from here on out.
We’re not talking about a greasy spoon situation; The Fix prides itself on local grinds and house-made sodas. But what they really excel at is volume. The sprawling industrial space regularly accommodates private functions for groups ranging from 10-200 at both lunch and dinner time. The crowd is family friendly and the service is rapid fire.

The Fix offers over 40 toppings to design custom burgers, including the likes of sunnyside eggs, fried pickles, blue cheese, espresso bacon, and even seared foie gras. They take their Americana seriously. If by the grace of god, you landed a Burger-a-Day membership – then you already know this. Each of the 300 lucky Burger-a-Day card carrying members were appropriately guaranteed a burger with fries (or a salad bar meal for non-believers) every day for a year, just as long as they agreed to sit at the bar. The cost to join ran a measly $229, with an ultimate value of $5,415. I know at least one Worcesterite who admits he gained 15 pounds along his Burger-a-Day journey. It is my sincere hope that at least one college sophomore opted to join up rather than spring for a meal plan this year.

The beer selection is approachable and includes local selections from Cold Harbor as well as farmhouse favorites from Oxbow. Variations on the old fashioned range from mad (featuring Mad River maple cask rum) to bossy (have some single barrel Patron reposado tequila with your whiskey bitters). The spiked milkshakes are fun – try Oreo and horchata.
The Fix is just as much about the accoutrements as it is about the burgers. Start with hand-cut potato chips served with sour cream and onion dip ($5). Then, graduate to the fried pickles ($5) complete with crispy crinkles that cling to a fierce horseradish dipping sauce. The roasted garlic and feta hummus ($7) comes with a killer olive relish, but the pita is as dry as you might expect from a bar that specializes in burgers and serves Mediterranean starters as an afterthought.

Servers won’t try to upsell you on Kobe-style grinds ($14) or grass-fed grinds ($11) unless you inquire about the difference. The aptly-named crunchy burger ($13) will come topped with fried prosciutto, parmesan crisp, potato chips, pungent mustard pickles, lettuce and garlic mayo. My favorite selection is the green chile burger ($13) topped with habanero cheddar, roasted poblano and jalapeño, fried corn tortilla strips, avocado, pico de gallo and red leaf lettuce. Liquids are superabundant. I would prefer they gave the greens a quick toss in the sauce, rather than slathering them straight onto the bun. The Fix’s sesame rolls are not hearty enough to absorb a burger’s juices without falling apart, so burger consumption by fork is inevitable but still tasty.
The massive brick building holds a lot of memories for longtime residents of Worcester who recollect Northworks as an industrial hub with a rich history. Carpets have been upended for hardwoods, but the rustic charm and integrity of the space remain intact. Some of the chalkboarding is startling, including what appears to be Boss Tweed devouring a splurge burger. Still, the professional chalkboarding is appreciated.

The Fix is an excellent restaurant for families with young children, large groups of colleagues, and friends hoping to score a table outside on a sunny afternoon. Guests will find the service polished and accommodating no matter the size of their party.

https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png 85 134 Ashleigh Jacobsmeyer http://texastitos.com/wp-content/uploads/2015/04/titos_logo.png Ashleigh Jacobsmeyer2018-05-18 15:42:112018-05-18 15:42:11The Fix is in

Jalapeño Popper Hot Dog Bites

April 24, 2018/in Peppers, Recipes, Uncategorized /by Ashleigh Jacobsmeyer

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.

https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png 85 134 Ashleigh Jacobsmeyer http://texastitos.com/wp-content/uploads/2015/04/titos_logo.png Ashleigh Jacobsmeyer2018-04-24 13:55:512018-04-24 13:55:51Jalapeño Popper Hot Dog Bites

Jalapeño Cilantro Sauce

December 13, 2017/in Uncategorized /by ChrisS

This is one of my “I want to put it on everything” sauces and it’s based off a wildly popular green sauce recipe from a Peruvian restaurant in NYC. It only takes 5-10 minutes to make, and is perfect with so many dishes!

 

https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png 85 134 ChrisS http://texastitos.com/wp-content/uploads/2015/04/titos_logo.png ChrisS2017-12-13 15:40:092017-12-13 15:40:09Jalapeño Cilantro Sauce
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