|
|||||
|
This entry is part of a series, Pepper Jelly Chronicles» You can get almost any fruit you want, whenever you want it, thanks to our grocery industry. But don’t they taste best when they’re in season? That’s why I make so much pepper jelly this time of year… Dark sweet cherries have been available in our […] This entry is part of a series, Pepper Jelly Chronicles»
Lots of great-looking fruit in the produce section these days. Apricots have come and gone, but plums and plumcots (and their more exotic cousins) are abundant and rather nicely priced. Since I know some of the Clan enjoy plum flavor a lot, I decided […] This entry is part of a series, Pepper Jelly Chronicles»
Now that I’ve learned how to make marmalade, it’s time to get serious. Habañero chiles are still running less than ten cents apiece around here, so I grabbed a dozen or so when I bought the citrus for my next evil experiment batch of […] This entry is part of a series, Pepper Jelly Chronicles»
Pepper Jelly Madness continues with an experiment that worked out very well, in my not so humble opinion… A flavor combination that works at many levels involves pineapple that’s been grilled, paired with chile heat. When you add the smoky, vanilla-and-oak essence of a good […] This entry is part of a series, Pepper Jelly Chronicles»
Most of you are familiar with the tiny terrors known as Habañero chiles. Or maybe you’re familiar with its tongue-scorching cousin, the Scotch Bonnet. They appear about the same size and shape, although there’s a claim they have different flavors. (I don’t want to […] This entry is part of a series, Pepper Jelly Chronicles»
We recently reported on the Underground’s latest exploits in kitchen coliseum, wherein we basically reinvented the staid and hackneyed red pepper jelly. As promised, we made other colors of pepper jelly than red this time… For the orange pepper jelly, I had two orange bell […]
Beef short ribs have pretty much fallen from favor on America’s dinner table. In places like Texas, they’ve mostly been replaced with pork ribs, usually as barbeque. Time to change all that! (Well, not get rid of Jessica’s ribs; that’s a non-starter as far as PJ’s concerned.) In the new cooking publication tied to Recipe.com […] No, I’m not opening a branch of the Church of the Underground. However, I’m giving you plenty of advance warning: Today’s dishes are about as zesty-hot as they can get without being puréed Bhut Jolokias. Despite that, there’s more flavor here than you might assume. I’ve gotten in the habit of posting fish & seafood dishes […] |
 |
||||
|
© 2007-2019 The Chile Underground All Rights Reserved -- Copyright notice by Blog Copyright |
|||||
Recent Comments