I often make pickled red onions or pickled jalapenos which are the perfect condiment to go with many dishes, especially tacos and sandwiches, nachos or burgers. Recently I’ve noticed that radishes have become popular as a pickled condiment. It made me think, why not make a mix of all three? If you love pickled veggies you’ll love this mix that adds a spicy kick. I added them to tacos and a barbeque sandwich which gave a salty spicy crunch that really elevated the taste. I’m thinking they might be good in potato salad or chicken salad too. After experimenting with pickling red onions I found I like the taste of lime juice over vinegar when it comes to pickling. I came across the lime juice method years ago from Rick Bayless and never went back. This is the perfect time of year to make a jar of spicy pickled radish mix to go with many of your favorite meals.
Happy Cinco de Mayo! This year Joe and I are sharing a mountain of nachos with all our favorite toppings. These nachos have a little bit of everything to tempt your taste buds, starting with spicy ground beef and green chile cheese sauce. Then there’s the avocado corn pico with pickled jalapenos and a few black olives to top it off. Bring a fork because as you make your way through these nachos it’s like a towering Jenga, you pull out a chip and find the toppings shifting and sometimes topple. Nachos are just fun to eat and Cinco de Mayo is the best excuse to make up a platter. If you double the ground beef, you can make tacos on the side. Win Win!! Continue reading →
Joe took me out recently to a new place called Red Door Grill. We were seated in the dining room right in front of a huge glass window looking into the kitchen area where the staff were preparing delectable wood fired dishes. They were grilling burgers, chicken, steak, and fish. Everything looked so tempting with wood smoke rising and open flames shooting through the huge grilling area. I was so conflicted when it came to ordering but in the end I decided on these Rojo Nachos with a green chile cheese sauce, pico de gallo, guacamole, pickled jalapenos, queso fresco and sour cream. You could also add Ancho Pulled Chicken for a couple dollars more. Yes, please!! Our server brought out a massive mound of fresh corn chips topped with all the afore mentioned favorites. I couldn’t decide where to start it was so gorgeous. It appeared that they pooled some of the cheese sauce on the bottom so that the nachos wouldn’t get soggy so quickly. Everything else was evenly piled on with so many complimenting flavors. There was no way to eat it all even with Joe helping me out. A week went by and I was still craving these nachos so I decided it was time to make my own. So what do you think . . . Continue reading →
May the luck of the Irish be with you! Here in Kansas City there are always celebrations taking place in honor of St. Patrick’s day. You might see green water flowing through our “City of Fountains” or witness the largest St. Patrick’s parade anywhere. Also one of my favorite bands,”The Elders” return home for their annual “Hoolie” concert. It’s a festive time to be sure! While others cook a more traditional Irish feast, I’m going with something fun. I’m pretty sure nachos are not something you would find on a true Irish menu but it’s something that is festive and fun to eat. It starts with thin sliced potatoes baked crisp in the oven. These chips become the foundation topped with a tangy Irish cheese sauce and loaded with anything you want. As you can see, I like a lot of toppings! Continue reading →
It’s been a long time since I’ve made any pickled jalapenos. I got inspired to make a batch after my son Josh started making pickles. He has made some of the best pickles I’ve ever tasted and one day I’m going to have him share his recipe. I used to plant a little garden every summer and found jalapenos one of the easiest plants to grow. We would have so many jalapenos, it was hard to know what to do with them all. I would roast some to put in the freezer and others I would pickle. I have always loved this recipe from Chile Pepper magazine which is a refrigerated pickling process rather than canning. It’s simple and easy to make. Over time (about 2 weeks) the jalapenos are infused with the most amazing taste. They give your favorite sandwich, salad or nachos an extra bite of spicy tang. Continue reading →
One of Joe’s favorite sandwiches is the “Fireball” from PepperJax Grill. They serve an awesome Philly Cheese Steak sandwich and if you order the Fireball you get a sandwich loaded with jalapenos along with the juice. I thought I’d give it a try to try and recreate this tasty sandwich. I cooked it outside on the griddle which made this so easy. It was almost like a stir fry, adding each item to the griddle for a quick toss in butter and olive oil.
One of my guilty pleasures is chips and Espinaca Queso dip. This creamy blend of cheese, spinach and jalapenos has become my favorite queso dip. It’s made with Velveeta Queso Blanco which I know isn’t the healthiest choice but you just can’t beat the way is melts to perfection. It tastes so good combined with fresh spinach, tomatoes, onions and jalapenos. I made Tex-Mex burrito bowls and spooned some of this creamy cheese over top. I got thumbs up all around!