I have two current obsessions – one is the word “errathang” – the other is jalapeños – and both are in this blog title. “Errathang” I discovered whilst writing the Fall Arts Preview. It’s an imaginary word from the imaginary world of Frowhawk Two Feathers – which will be on exhibit at the Wadsworth shortly. ERRATHANG. I love it. Thankfully my love of jalapeños is shared by one Rich Clemons – of Nixs in Hartford. He showed be a step by step tutorial on how to prep one of my favorite Nix’s cocktails – the Jalapeno Business – and here’s the video for your viewing pleasure:
Ze Jalapeño Business, yaaas
Ingredients: 1.75 oz. Tanduay Silver Ru, 1.75 oz lime juice, .75 oz jalapeno simple syrup, coconut water
In addition to drinking my jalapeños, I’ve been eating them. Lots of and lots of them, thanks to my CSA with The Garlic Farm. Fresh jalapeños are a delightful, crisp addition to our meals – plus they are organic. And it’s fun playing “Russian roulette” with them, as the heat level varies wildly with each individual pepper. Hehe. Here’s a really simple corn, jalapeño, and bacon side dish. I’ve also made it with goat cheese – and if you want to add a tablespoon to this recipe, it will blend all the flavors together nicely.
Begin by sautéeing several slices of bacon in a frying pan. Drain the excess bacon fat.
Add fresh raw corn. Just slice it right off the cob and you’re good to go. Salt and pepper to taste!
Select your jalapeño
Slice and add to the pan. Cover and reduce heat slightly – cook for 5-10 minutes or until corn is juicy
I served mine with fish tacos and more fresh, sliced jalapeños on top. Because I can’t get enough.
So there you have it. Hot pepper season is almost over, so get out there and enjoy the fresh jalapeños while they last!