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Red Plum-Ginger-Jalapeño Chutney

Red-Plum-Ginger-Jalapeno-Chutney-Plums_Yes,-more-please!

My mouth waters with this recipe…Juicy and sweet red plums chunks, a hint of spice from the jalapeño, aromatic cinnamon, clove and fresh ginger to brighten up the flavor. The kitchen smelled like a sinful geisha wardrobe. This Chutney is very versatile. It pairs great with some grilled pork chops, purée a couple of tablespoons and use as glaze for baby pork ribs, serve along grilled or roasted chicken, Pan seared Mahi-mahi or any white flesh fish. Toss one or two spoon fools into a steamed bowl of quinoa, add a couple of pinches of salt and you will have a great side. As an appetizer will go wonderful with some triple cream brie, baked brie or goat cheese, some crackers or crostinis… sigh*

Of course on a simple toast with a little butter, to wake up with a kick in the morning a cup to tea or the ultimate pairing: On a melted ham and cheese sandwich…Oh! yes my friends, a sinful combination. Before your eyes something so simple can become so ridiculously good…

Have a great Memorial weekend, and enjoy the simple pleasures! Make this Red Plum-Ginger-Jalapeño Chutney, put it on your pocket, take a road trip, place it on your basket of goodies along with cheese and crackers, snack, rest, repeat…Enjoy!

Red-Plum-Ginger-Jalapeno-Chutney-sliced-and-pitted-plums-Yes,-more-please!

Red-Plum-Ginger-Jalapeno-Chutney-diced-jalapenos_Yes,-more-please!

Red Plum-Ginger-Jalapeño Chutney

Makes 2 cups

8-12 ripe Red plums pitted and cut in quarters and eights.
¼ cup turbinado sugar
6 tablespoons of honey (Adjust honey amount depending on the plum sweetness)
1 teaspoon of olive oil
1-2 small diced jalapeno
1-2 teaspoons of fresh grated ginger
1 teaspoon apple cider vinegar
1 stick of mexican cinnamon
A dash of ground clove.

Making the chutney:

Over medium high heat in a stainless steel pan place the plums, sugar, honey and cinnamon stick. Let the plums warm trough about 4-5 minutes. Once that the sugar and honey start looking bubbly, add the grated ginger, diced jalapeno, cider vinegar, olive oil and the dash of clove. Let simmer for about 5-6 minutes, until the juices look translucent and some of the plums have started to get soft and you can smash them easily with a spoon. Turn off the heat and set aside. Keep on a glass jar, refrigerate after cooling down, it lasts for 1 week in the refrigerator… if you are lucky!

Red-Plum-Ginger-Jalapeno-Chutney_making-chutney_Yes,-more-please!

Red-Plum-Ginger-Jalapeno-Chutney_Yes,-more-please!

Red Plum-Ginger-Jalapeño Chutney

I know it might be a little early for plums, but this weekend you can find them the weekend

at the Farmers Markets here in Austin, Tx!

Music pairing: Electric Light Orchestra: Mr. Blue Sky

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Jalapeno Creamy Sauce “That Green stuff”

Jalapeno-creamy-sauce_'that-green-stuff'recipe-Yes,-more-please!

I know you’ve seen and tasted this creamy, spicy, light green sauce at taco stands, Mexican and Tex Mex restaurants here in Texas. This creamy green sauce is incredibly good and addictive. It’s tangy and spicy profile is irresistible. Why “green stuff” ? Its ingredients are a mystery when you taste it. The creamy texture makes you believe it has avocado or maybe some sort of cream or mayonnaise. I’ve tried to make this sauce many times with no success, until now. I even tried to buy this sauce at a super market chain here in Austin that started to sell it. After trying this supermarket version with its whopping thirty-one ingredients which did not even taste or resemble the creamy tangy spicy “green stuff sauce”.

Determined to make my own, I decided to take action and start my research. This traditional Mexican salsa was not easy to figure out, although I had sampled it many times in my life in Mexico, a very common condiment for tacos, and street food. My first encounter with this sauce was in Baja at a fish taco stand. I experimented with 3 or 4 recipes that I was given by different taco stands and restaurants. I had to eat a lot of tacos in order to get the flavors and ingredients correct or to even attempt to ask how it was made. Such are the sacrifices I make for my readers…Oh well.

After asking a few different sources, I learned the principle of how the creamy sauce was made and to my shock and surprise I discovered that this green creamy sauce is made with just five ingredients! Not a single drop of dairy, cream or avocado is used. Now my mission was figuring out the amounts. It knew it was going to be a matter of trial and error. I started to play with the five ingredients: Fresh Jalapenos, Onion, Garlic, Corn Oil and Salt . I combined them in the most sensible way possible. I attempted to recreate the recipe about three or four times by adjusting the spicy and creamy taste I had in my memory.

I tried different methods like roasting, pan frying, blistering, and boiling the chiles as referenced by my sources. Finally on the final attempt I got it! The green creamy sauce is here before your eyes and I’m sharing it with you with no edits. Easy as 1-2-3-4 steps and five ingredients.

You can make this epic sauce for a fraction of the cost and a thousand times greater in flavor in a blink of an eye. Bettter news yet, it is good for all my Vegan friends, because there is not a single drop of dairy in it.

What can you use this sauce on? EVERYTHING, from ANY taco(on fish tacos..amazing!), carne asada, fish, pork, lamb, roasted chicken, tofu, quesadillas, eggs, sandwiches, burgers, chips, roasted veggies, BAKED SWEET POTATOE FRIES (did I said, baked sweet potato fries?), roasted potatoes, pizza, hot-dogs, you can even combine this sauce with some sour cream and transform it into a dip for chips.. you name it.

Go wild!…I’m in total love with it and so glad I can share it with you. I hope you fall for it too!

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Jalapeno Creamy Sauce “That Green stuff”

Makes about 2 – 2-1/2 cups.

6 large fresh Jalapeño chiles. Mine weighed about 7 oz / 200 gr. give it or take.. you can make it half a pound why not!
¼ of a large yellow onion
2 large garlic cloves
½ to 3/4 of a cup corn oil, grapeseed oil, sunflower oil or extra virgin olive oil, or a combination of two.
1 teaspoon kosher salt

Note: depending on how spicy are your chiles, adjust using a little splash of apple cider vinegar to brighten up the flavor. Remember you can use any other chile you prefer, like Serranos, Poblanos, Habaneros, Bell peppers, Anaheims, Gueros, California, Hatch… or a combination of them!

Preparation Method:

1. In a small pot bring water to a boil, enough water to cover the chiles and piece of onion.  Simmer the jalapenos and onions for about 15-20 minutes until they change in color and are fork tender, but not mushy. Carfuly remove stems after they cool down a bit and strain some of the excess water.

Boil-the-Jalapenos-and-onionsJalapeno-creamy-sauce_'that-green-stuff'_add-all-togehter
2. Using an immersion blender, a food processor or a regular blender, combine the corn oil, garlic cloves, strained  jalapeños onions and salt.

Jalapeno-creamy-sauce_'that-green-stuff'_blend-until
3. Blend until smooth and creamy, about 3-4 minutes  using an inversion blender, about  5-6 minutes on a blender or food processor, until it looks frothy, creamy and pale green.

Jalapeno-creamy-sauce_'that-green-stuff'_smooth_2
4. Taste for salt, adjust if necessary. Transfer to a squeeze bottle, and refrigerate. It will last for about a week… If you can contain your self!…. Enjoy!

Warning and Notes:

*This sauce is really spicy when is warm. Please, do not panic, once the sauce cools down and its refrigerated, the extra spiciness will settle and will have a comfortable mild bright spicy flavor.

**If sauce is to thick add bit of the water in which the jalapeños were cooked, or a dash of apple cider vinegar. It always its more lose when recently made, once its refrigerated it tends to congeal, just give it a couple of nice shakes and it will be alright.

Keep in the refrigerator. It last about 2 weeks… if you are lucky!

6 Jalapenos too much for you?
Substitute 3  jalapeños for 1 large or 2 small poblano peppers, remove seeds and veins. Add a teaspoon of apple cider vinegar to brighten up the flavor. Blend, Enjoy!

Jalapeno-creamy-sauce_'that-green-stuff'-Yes,-more-please!-spicy

Music Pairing: 17 Hippies – Just like You

 

4.95 from 17 votes
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Jalapeno Creamy Sauce “That Green stuff”

Course Condiments, Salsas, and Sass
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 6 large fresh Jalapeños, about 1/2 pound
  • 1/4 large yellow onion
  • 2 large garlic cloves
  • 1/2-3/4 cup Corn Oil, Sunflower oil, OR Grape seed oil
  • 1 teaspoon Kosher or sea salt

Instructions

  1. 1. In a small pot bring water to a boil, enough water to cover the chiles and piece of onion. Simmer the jalapenos and onions for about 15-20 minutes until they change in color and are fork tender, but not mushy. Carfuly remove stems after they cool down a bit and strain some of the excess water.

    2. Using an immersion blender, a food processor or a regular blender, combine the corn oil, garlic cloves, strained jalapeños onions and salt.

    3. Blend until smooth and creamy, about 3-4 minutes using an inversion blender, about 5-6 minutes on a blender or food processor, until it looks frothy, creamy and pale green.

    4. Taste for salt, adjust if necessary. Transfer to a squeeze bottle, and refrigerate. It will last for about a week… If you can contain your self!…. Enjoy!


Recipe Notes

Warning and Notes:

*This sauce is really spicy when is warm. Please, do not panic, once the sauce cools down and its refrigerated, the extra spiciness will settle and will have a comfortable mild bright spicy flavor.

**If sauce is to thick add bit of the water in which the jalapeños were cooked, or a dash of apple cider vinegar. It always its more lose when recently made, once its refrigerated it tends to congeal, just give it a couple of nice shakes and it will be alright.

Keep in the refrigerator. It last about 2 weeks… if you are lucky!

6 Jalapenos too much for you?
Substitute 3  jalapeños for 1 large or 2 small poblano peppers, remove seeds and veins. Add a teaspoon of apple cider vinegar to brighten up the flavor. Blend, Enjoy!

***Depending on how spicy are your chiles, adjust using a little splash of apple cider vinegar to brighten up the flavor. Remember you can use any other chiles you prefer, like Serranos, Poblanos, Habaneros, Bell peppers, Anaheims, Gueros, California, Hatch… or a combination of them!

 

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Jalapeño and Bacon Meatloaf

Jalapeno-Bacon_Meatloaf_Yes,-more-please!_i

If you are a meat lover, carnivore, bacon-ator, you just clicked on this post at the right moment and the right time. This is for you baby!…
As you know, every now and then, we do appreciate and love meat. Not too often, but when we do, we tend to go all-out; a big steak, a visit to Franklin’s BBQ, pork tacos. I’m telling you, Texas all the way. On this occasion, the meat craving translated into the form of meatloaf!

I asked Ian what would you like for dinner he answered: “not carrots”, so I said ‘be more specific’, he said “Meatloaf”.. Meatloaf it is!… I’ll do anything for love. (and please do not even relate to “that” Marvin Lee Aday song… I won’t do that.) I think this is the second time in my life that I’ve made meatloaf …and it was not too shabby, shall I say.

Meatloaf is pure comfort food, classic Americana recipe. There might be a million meatloaf recipes out there, the same as in Mexico for beans! Every family has their own recipe and spin, technique, breadcrumbs, no bread crumbs, beef, bison, ground turkey, ~ a mix ~ spices, ketchup, brown sugar, baked cover uncovered uff! lots of ways…

I did my research, and rescued the common thread of ingredients. I came up with a pretty good contender. This meatloaf put a big smile on Ian’s face.

Since we are just two I decided to make a small one, using my little cast iron pan. I fell in love with the way the meatloaf turned out. Crusty bottom and edges, caramelized top, really moist and great soft crumb.
I’ve learned that meatloaf left overs translate into meatloaf sandwiches and hey that sounds glorious… but we are trying to balance the act here. Maybe next time I will just make this mini meat loaf for the sake of sandwiches…are you still with me?…great!

For this baby Jalapeño and Bacon Meatloaf I used red onions, bottom mushrooms, panko breadcrumbs, and yes a dash of that “W”sauce. I used half ground lean turkey and half ground lean pork. My little spin: I added a bit of jalapeño pepper vinegar to the meat mixture and I topped it with bacon, slices of jalapeño, fresh cracked black pepper, and the classic ketchup-mustard-honey~instead of brown sugar~ and a little jalapeño vinegar to loosen up the glaze. I baked and served it all in the same little pan. The way this little pan is awesome! It works like a charm, bakes evenly gives the meatloaf a bit of crust on the edges and bottom and best of all it’s ready in 25-30 minutes… to die for… Meat it up!, Enjoy.

Jalapeno-meatloaf_ingredients

Jalapeño and Bacon Meatloaf

Serves 4 or two hungry caveman.

For the meatloaf:

8 oz of ground 85% lean pork
8 oz of ground 90% lean turkey
1 egg
1/3 cup panko breadcrumbs or almond flour will work great for those GF souls.
¼ cup chopped red onions
1 cup chopped or sliced mushrooms up to preference.
1 tablespoon ketchup
1 teaspoon Dijon mustard
1 garlic clove grated
1 tablespoon jalapeño vinegar
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
6-8 good cranks of freshly cracked black pepper

For the glaze:

1/3 cup ketchup
1 teaspoon Dijon mustard
2 dashes of Worcestershire sauce.
1-2 teaspoon of honey

Toppings for the meatloaf:

Caramelized onions
2 slices thick bacon.
2 pickled jalapeños sliced in thick wheels
Fresh cracked pepper.

 

Preparation method:

1. Start by caramelizing the onions. Slice them about 1/8 inch or thicker, place them in a pan with 1 tablespoon of olive oil, a splash of apple cider vinegar and a pinch of salt over medium heat, toss and then lower the temperature until they look soft, but hold their shape, and they have a mahogany color just like this:

Jalapano_Bacon-Meatloaf_toppings,-caramelized-onions,-jalapenos-and-bacon

2. In a large bowl combine the 2 kinds of ground meat, egg, bread crumbs, chopped red onions, sliced mushrooms, ketchup, Dijon mustard, jalapeño vinegar, grated garlic, salt and black pepper. Mix until well combined and forms a ball. (look picture below)

Jalapeno-Bacon_Meatloaf_Mixing-the-meat
3. Place the meat mixture into a 7″ cast iron pan , creating a slightly domed center.
4. Apply some of the glaze top with caramelized onions.
5. Cut the slices of bacon in half so you end with 4 short slices. Place one slice across the meatloaf and alternate with one row of the jalapeño slices, until your meatloaf is cover with all the bacon and jalapeño peppers. (see picture below)

Jalapeno-_Bacon-Meatloaf_placing-the-topings
6. Bake at 375 on the lower 1/3 of the oven, uncovered.
7. Check in 25 minutes and apply the rest of the glaze on top, bake for another 5 minutes.
8. At this point your meat loaf is cooked, you can broil the top for a couple of minutes to crisp up the bacon.
9. Using a trivet, take the meatloaf to the table and serve! Enjoy.

Jalapeno_Bacon_Meatloaf_Yes,-moreplease!

 

I served the meatloaf with this lemony mashed potatoes and peas  and a green salad on the side.

This was a great comforting meal, Enjoy!

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Lemony mashed Potatoes and Peas

Serves 2

2 small potatoes, skin on, cut in cubes. I used yellow wax potatoes, I love how creamy they are when smashed.
1/2 cup peas
¼ cup milk or reserve water from the potatoes.
2 tablespoons olive oil + a little more to drizzle.
the zest of 1 lemon
Salt and fresh black pepper to taste.

Preparation:

1. In a pot with enough water, boil the potatoes until tender. Drain and smash.
2. Add olive oil, peas, lemon zest, milk salt and cracked pepper.
3. Mix until peas are bright green but snappy and warm through. sprinkle some lemon zest, extra virgin olive oil salt and pepper.
4. Serve immediately.

Jalapeno-Bacon-Meatloaf_sides-of-lemon-potatoe-peas-smashed_Yes,-more-please!Jalapeno-Bacon-Meatloaf_with-a-side-of-lemon-potatoe-peas-smashed-dinner-is-served_Yes,-more-please!

 Enjoy!

Music Pairing: Pixis – La la Love You

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Rainbow Chard Korean Pancake

Rainbowchard-Korean-Pancakes_ingredientsI must confess that I have a weakness for Korean BBQ… I don’t always cook at home. When we decide to go out, Korean BBQ is on the top of our list. I am amused by all the fresh ingredients that are cooked before your eyes.  The orchestrated arrangement of little dishes with fermented vegetables, salty sweet, sour, spicy crunchy, juicy, is a circus of textures, temperatures, flavors and aromas. All my senses are awake.
One of my favorite side dishes would be the the Pajeon or Korean pancake. A savory light pancake, made with eggs, rice flour, flour, scallions-green onions. All sorts of variations can be made, including beef, pork, sea food, shell fish, kimchi…Oh! the kimchi.. My favorite.

With this Korean pancake in mind and a little help of the current abundant green leafy season, I thought about making a lighter all veggie version using one of my favorite seasonal greens…“Rainbow Chard” this colorful happy leafy green, is a close relative of the beet family, delivers 3 major vitamins A, K and C. Loaded with phytochemicals rainbow chard is one of the healthiest, most beautiful, and tasty vegetables I know. Flavorwise, I would describe it as a cross between baby spinach with a bit of sweet beet background. Texturewise, the leaves are way softer than kale which makes it a bit more pleasant to eat raw or quick sautéed. Rainbow chard has it all, flavor, texture, and color.

Inspired by all these great leafy green qualities, I was almost in a rush to attempt to make an all veggie Rainbow Chard Korean Pancake. The result was fantastic, the rainbow chard’s sweetness and texture are a good match for this light savory pancake. The charred scallions, green garlic and the spicy jalapeño kick in combination with the rice vinegar dipping sauce for the perfect savory pancake match.

Once again I proved to myself that cooking with fresh ingredients is not only a great nutrition and a healthy value. It inspires me and it’s a feast for the eyes!. That for me makes it even more appetizing…Enjoy!Rainbowchard-Korean-Pancakes-ready-to-serve~Yes,-more-please!

Rainbow Chard Korean Pancake

Makes 2- 9” round savory pancakes

½ cup unbleached-all purpose flour or gluten free flour like all-purpose King Arthur like this
½ cup stone ground rice flour (I used Bob’s Red Mill)
1 egg or 1 tablespoon of ground flax seed + 3 tablespoons of water= 1 egg
2 teaspoons grapeseed oil, canola oil, or any neutral oil. And a little extra oil to pan fry the pancakes.
1 teaspoon roasted sesame oil
pinch of salt
pinch of white pepper
¾ -1 cup water

6-8 rainbow chard leaves
4 scallions
1 garlic clove or 3 green garlic shoots
1-2 red or green jalapeno or red thai chili
2 tablespoons sesame seeds

extra oil for pan fry the pancakes

Rice vinegar dipping sauce:

1 tablespoon rice vinegar
1 tablespoon water
1 teaspoon soy sauce
1 teaspoon agave nectar
a pinch of red dry chili flakes or a teaspoon of sambal sauce

Preparation method:

1. In a medium size bowl, mix the flours, egg, vegetable oil, sesame oil salt, pepper and water, whisk well until a smooth batter that resembles  a loose pancake batter. Set a side to rest.
2. Chop all your vegetables, scallions and jalapenos on a bias. Make a roulade of rainbow chard leaves and chop them into a chiffonade, chop rainbow chard stalks into matchstick size.

Rainbow-Chard-Korean-PancakesRainbowchard-Korean-Pancakes-vegetables~Yes,-more-please!

3. On a cast iron or nonstick skillet over medium-high heat drizzle some oil, and arrange a layer or vegetables, starting with the jalapenos, rainbow chard matchsticks, scallions, green garlic and rainbow chard chiffonade. Sprinkle some sesame seeds and promptly ladle half of the batter , spreading it out evenly into a circle.
4. Reduce the heat to medium and cook until the bottom is golden brown, a few areas will have a bit of char which is perfectly fine. Cook for about 5 minutes per side.

Rainbow-Chard-Korean-Pancake-Steps
5. The “flipping matter”… you can use Julia’s Child encouraging words “flip it with conviction!!!”, or you can use a plate to flip the pancake upside down and then return it to the pan, to finish cooking…both methods work great!

Rainbow-Chard-Korean-Pancake--flip-a-rooh
6. Once both sides are cooked, transfer to a warm plate and repeat the process with the remaining ingredients.

7. In a large platter, cut into triangles and serve warm with the rice vinegar dipping sauce.

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Rainbowchard-Korean-Pancakes-bite!~Yes,-more-please!

Rainbowchard-Korean-Pancakes-ready-to-eat~Yes,-more-please!

Variations: You can add shrimp, small tofu squares, carrots, squash, kimchi!!!
Hey! the pancake is you canvas, have fun and enjoy!

 

 

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Dos Lunas Grilled Cheese & Plum Chutney Sandwich

Dos-Lunas-Grilled-Cheese-&-Plum-Chutney-Sandwich_Delicious-cheese_Yes,-more-please!

Red juicy plums got me in trouble this time. I saw them at the market and when I grabbed them I could feel the juicy flesh of the fruit. I bought some and ate 3 on the way home, and then I went back to the market and bought some more. I think too many… so what to do with an extra pound of plums? “Chutney!”, I open my fridge what else did I have available? Oh! Yes, jalapenos! No matter what, I always have fresh jalapenos in my fridge.. (ask Ian) A little spicy green chile will always save you and kick up the flavor of any meal. I had some ginger (not too shabby) some cinnamon (great spice and aromatic) I was not even thinking about it when I realized I was already making the chutney… My mouth waters.. Juicy and sweet red plums chunks, a hint of spice from the jalapeno, aromatic cinnamon and fresh ginger to brighten up the flavor! The kitchen smelled like a sinful geisha wardrobe. (oops rewind that!) It smelled great, so I had to try it… where? In what? With what?… On a melted ham and cheese sandwich! Oh yes my friends, a sinful combination. One more time, before my eyes something so simple can become so ridiculously good.

Although, to be honest the major protagonist of this sandwich act, is the Classico cheese from Dos Lunas.

I first sampled Dos Lunas cheese at our local farmer’s market and I loved it from the start. Its made by a local artisan cheese maker named Joaquin Avellan, a Venezuelan transplant who missed his families’ cheese so much he began to make his own here in Texas. He makes several varieties from local UNPASTUERIZED cow’s milk. This allows his cheese a greater complexity of flavor which is normally ruined by heat when the milk is pasteurized. Due to regulations, unpasteurized cheese can only be sold in the US after being aged two months, hence Dos Lunas (Two Moons).

I chose his ‘Classico” cheese for this recipe because of its melting qualities and particular flavor. This cheese  has some nutty notes and taste like the grass in Schulenburg, Tx where 60 happy cows produce the milks that this amazing cheese is made off. Its creaminess greatly complements the plum chutney and smokey salty ham. This cheese Its also great as a stand alone to eat all on its own. If you’re curious about picking up some of this ‘Classico cheese’, follow the link at the end of this entry.

This delicious spicy plum chutney over melted Dos Lunas Classico cheese piled on some thinly sliced smoked ham on sprouted wheat bread will send you over the moon…or two.

Dos-Lunas-Grilled-Cheese-&-Plum-Chutney-Sandwich_warm-Gridle-ready-to-eat!_Yes,-more-please!

Dos Lunas Grilled Cheese & Plum Chutney Sandwich.

Makes 2

4 tablespoons of Red Plum, jalapeno chutney Enough cheese to make you smile!…I used Dos Lunas Classico it melts beautifully!, if you are not in Austin, Texas, you can use: Emmental, Swiss or Baby Swiss.

4 thin slices of smoked ham or Bavarian ham.

4 bread slices ( I used 7 seeds-sprouted whole wheat bread)

2-4 tablespoons of butter.

Vegans & Vegetarians: You can use any firm tofu, it will be fantastic if you saute the tofu to give extra crust. And shredded carrots with a little bit of sea salt to substitute the ham.

Use any Vegan margarine spread or coconut oil to give the bread a crusty top, It will be a fantastic sandwich!

Dos Lunas Grilled Cheese & Plum Chutney Sandwich_Red_Plums-bowl

Red Plum – Jalapeno & Ginger Chutney

Makes 2-3 cups

8-12 ripe Red plumps pitted and cut in quarters and eights.
¼ cup sugar (mascabado, or raw)
6 tablespoons of agave nectar
1 teaspoon of olive oil
1-2 small diced jalapenos
1-2 teaspoons of fresh grated ginger
1 teaspoon apple cider vinegar
1 stick of mexican cinnamon
A dash of ground clove.

Making the chutney:

Over medium high heat in a stainless steel pan place the plums, sugar, agave and cinnamon stick. Let the plums warm trough about 4-5 minutes. Once that the sugar and agave start looking bubbly, add the grated ginger, diced jalapenos, cider vinegar, olive oil and the dash of clove. Let simmer for about 5-6 minutes, until the juices look translucent and some of the plums have started to get soft and you can smash them easily with a spoon. Turn off the heat and set aside.

Dos Lunas Grilled Cheese & Plum Chutney Sandwich_Red_Plumps_halved

Ginger-+Jalapeno+Plum-Chutney_Yes,-more-please!

Dos-Lunas-Grilled-Cheese-&-Plum-Chutney-Sandwich_Red-Plum-chutney

Built your sandwich:

Spread butter one side of the two bread slices and place in hot griddle or pan. Build your sandwich on one slice starting with the ham, then 2 tablespoons of the chutney then cover with sliced Dos Lunas cheese. Toast the bread slices in the pan for 2-3 minutes until the buttered side gets color. Then place the pan under the broiler for about 2-3 minutes. Finally top the melted cheese and other ingredients with the plain toasted slice to create your sandwich. Eat while very warm!!! A nice glass of beer or milk will go great…enjoy.   To learn more about Dos Lunas and how to get some of their cheese:  www.doslunascheese.com Dos-Lunas-Grilled-Cheese-&-Plum-Chutney-Sandwich_triangles_Yes,-more-please!

Dos-Lunas-Grilled-Cheese-&-Plum-Chutney-Sandwich_Melted-cheese-craving

To learn more about Dos Lunas and how to get some of their cheese:  www.doslunascheese.com

The cheese used in this recipe was donated by Dos Lunas Cheese….Thank you Joaquin!

 

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Escabeche Pickled Vegetables

Escabeche-Pickled-Vegetables_-Mason-Jar_Yes,-more-please!

 What makes a sandwich great? The bread, the mustard, meat, or cheese? There are all kind of protagonist components that contribute to such a production. But, how about the supporting cast? Potato chips, salads and “the pickle” that green creature on the side of the plate almost invisible and that after the 3 bite of your sandwich you start looking for it.. where is it? Under the waxy paper? Far away in the refrigerator, last shelf oops! We are out of pickles! Suddenly you are missing him badly… If the word sandwich had an accent or a semicolon it will definitely be the “pickle”.

That’s what this recipe is all about, the supporting cast. That accent of a meal, sandwich, sea food, any fried concoction, needs a balance of a crunchy salty acidic note to spice up your meal.
Escabeche is one of hundreds of pickled recipes the Spaniards introduced to Mexico after having borrowed them from the Arabs and Persians. It has many different variations. In Mexico it is more commonly served with seafood, fish, or pork. And yes, the well known street food “the torta”(which is the equivalent of the american sandwich) that is almost always accompanied by the well-known infamous pickled jalapeño that comes with carrots and onions.

Escabeche-Pickled-Vegetables_Yes,-more-please!

This Escabeche vegetable medley recipe is all the “supporting cast” I desire when I’m eating a sandwich: potatoes, pearl onions, mushrooms, carrots and jalapeños. Sweet, starchy, crunchy, spicy mix all marinated in a tangy spiced slightly sweet vinegar. And please don’t limit your self this cast; okra, cauliflower, green beans, can be included…what ever rocks your boat. You can serve this over a bed of spinach and Romaine lettuce combining the vinegar with some extra virgin olive oil for a vinaigrette as a first course salad. Or as a simple informal appetizer with a beer on the side. You can marinate some cooked shrimp, a side for fried fish… I can go on and on…
Now, this is a refrigerator pickling method and its best to let it marinate over night. It will last in the refrigerator for about 3-4 weeks (if you are a self controlled person); Because for me every time I open the refrigerator my saliva glands start to contract my mouth waters, my tong shrinks just by looking at them, and before I know I have a fork in my hand to snack on them… so let’s get started…

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Escabeche Pickled Vegetables

Makes about 6 -8oz  jars or  1 large 48oz jar.

1 lb. little red new potatoes cut in halves and cook al-dente.
4-6 carrots cut in ¼” thick round slices, blanched and drain.
1 lb. button white mushrooms or cremini cut in halves
1 lb. white pearl onions, peeled and halve the larger ones.
6-8 Fresh jalapeños cut into 1/4” round slices

Cauliflower florets, green beans, can also be added to this vegetable escabeche. The proportions between chiles and vegetables is up to you, just consider that the more chiles the more spicy the vegetables will be. 

For the pickling brine:

1/3 cup  Sun flower, or Grape seed oil or any mild flavor oil

1 cup of Apple Cider vinegar or Rice vinegar.
1 cup of distill Vinegar
1 -1/2 cups of water
4 garlic cloves
4 Bay leafs
4 sprigs fresh Thyme or 1/2 teaspoon dry thyme
2 sprigs fresh Oregano or 1/2 teaspoon dry Oregano
1 teaspoon black peppercorns.
3  Tablespoons of pickling spices
1/4 cup of turbinado sugar or white sugar, taste it, some people likes the brine tangier or sweeter.
1 tablesspoon sea salt, adjust salt to your taste.

Method:

In a large pot sauté with oil the pearl onions and garlic for about 2-3 minutes. Add the chiles Jalapeños and sauté until bright green. Add water, vinegar, salt, sugar and spices bring it to a simmer until sugar dissolves. Turn off add the fresh herbs, cover and let it steep for 5 minutes. Add the carrots, potatoes mushrooms and cauliflower florets. Let it rest for 30-45 minutes, once is cool down place it into a jar or glass container. (it is always best to use glass) Keep in the refrigerator, give them a little shake-arooh very now and then. These Escabeche Pickled Vegetables get better with time, wait for at least 1-2 days before ready to eat. Enjoy!

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~ Escabeche Pickled Vegetables are a  great little nibbling with a beer ~

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Music Pairing: Cafe Tacuba- Maria

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