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(EDITOR'S NOTE: Culinary Creations is a column that prints the last week of every month. It is written by Shawn L. Hanlin, executive chef of Le Jeune Chef Restaurant, operated by Pennsylvania College of Technology's School of Business, Arts & Sciences as a training site for students in culinary arts and baking pastry arts majors. Hanlin has been a chef for 40 years and was on Team USA for the World Culinary Olympics in Erfurt, Germany.)
(EDITOR'S NOTE: Culinary Creations is a column that prints the last week of every month. It is written by Shawn L. Hanlin, executive chef of Le Jeune Chef Restaurant, operated by Pennsylvania College of Technology's School of Business, Arts & Sciences as a training site for students in culinary arts and baking pastry arts majors. Hanlin has been a chef for 40 years and was on Team USA for the World Culinary Olympics in Erfurt, Germany.)
Greetings, all!
As we fast approach summer and look forward to a bountiful growing season (I just want corn on the cob now!), since many will be trying their hand at the usual tomatoes and peppers, and hopefully having extra (or too much to know what to do with), I have a recipe for you: cowboy candy -- a sweet pickled jalapeño that surely will be a hit at any summertime barbecue or cocktail party.
One of the easiest and best ways to serve cowboy candy is to schmear a little bit of whipped cream cheese on a grilled slice of baguette and top it with the cowboy candy. The cheese cools them off just enough. Yum! These can also be served on chili dogs, sandwiches, pizza and tacos, or added to potato or macaroni salad. The possibilities are endless.
As most know, the more seeds of the pepper, the hotter whatever you are making will be, so you can remove the seeds from the sliced jalapenos if you wish, but the sweetness of this recipe cools them off, as well.
At any rate, make these and try them. They will last in the fridge for months, or they can be canned, so your summer bounty will not go to waste.
Good cooking, and good growing!
Candied Jalapeños
(Cowboy Candy)
20 large jalapeños
2 cups apple cider vinegar
2 cups granulated sugar
2 cups brown sugar
1 teaspoon turmeric
1 teaspoon garlic powder
1/4 teaspoon celery seed
1/2 teaspoon ground cayenne pepper
Prepare the jalapeños: While wearing gloves, remove and discard the stems, then slice the peppers into 1/4-inch rings. To reduce the pepper's heat: After cutting off the stem, use a vegetable peeler to scrape out the seeds and membranes. Just insert the peeler into the pepper's cut end and twist.
Place the jalapeño slices, vinegar, sugars and spices in a large pot and bring to a boil. Reduce heat and simmer for 4 minutes.
Remove the peppers, place them in an air-tight container and cover them with the remaining liquid. Add the lid and store in the refrigerator.