Turn It On, Turn It Up, Turn Me Loose

In the mail arrived a huge sack of fresh peppers, a few different varieties. Brilliant vibrant colors, all so alive! Big Ed had sent them from his farm in southern Indiana. Well, its his home garden but you'd think he had a huge spread of land. He has a real green thumb for these peppers.

It was time to have some fun! I immediately sought out a few recipes, thinking I'd need to reach across the globe to really highlight their individual flavors. If you isolate the flavor of peppers and really taste them, their essence is very distinct. A habanero to me is like tasting the color black. Its the deepest darkest hottest flavor but take away some of the heat and it becomes purpley in taste. I love jalapenos and feel they don't get enough props. Grilled, they are so mellow and sweet. Fresh they are like citrus, nice and tart, the flavor pops right out at you. I'm sort of just discovering the red hot chili pepper. I love it in Thai food but I'm sure it has so many other uses. I can't wait to find them.

But this time since I knew the jalapenos wouldn't last forever, I used them first and for a White Bean Chicken Chili. At first taste I thought it was good but it didn't move me. Second night, this soup was ALL that! Honestly, the one night of getting all friendly and chummy in that pot made everything sing.


First I made a chicken stock with a pack of chicken thighs, celery, onion, peppercorns, bay leaf and garlic. Meanwhile I got the beans ready for boiling and pan roasted a huge bunch of jalapenos. I skimmed the fat off the stock and added the beans. The one lesson I learned over the years is not to add salt yet until after the beans are tender. After about an hour I added the peppers, chicken and adjusted the seasoning. Cumin replaces the chili powder in this soup along with coriander, salt and pepper. I left the seeds in about 5 of the peppers to give the soup heat because white beans are super mellow and need some motivation to shine.

Bird bird bird, bird is the word

Chicken chicken and more chicken this week. The beef and pork prices were through the roof, so its chicken thighs and skinless breasts and hopefully lots of new food ideas.

I had a mental post-it note in my head about putting nectarines together with jalapenos a few weeks back and guess what?...it was a good thought! I had a nice chubby little roaster and so I marinated it with blended nectarine, orange juice, cilantro, garlic, chipotle in adobo and 2 fresh jalapenos. The smell while it was roasting filled the room like a rich BBQ sauce. Who knew?

Afterwards I topped the chicken with a pico de gallo made also with fresh chopped nectarines and plenty of lime juice. That was luscious all by itself somehow. I mean this is just pico with added nectarines but it was like a whole new fresh lovely taste sensation. And monkey was digging it, P too. So much so that I'm going to put it on toasted bread like a Latin bruschetta this weekend. Hopefully I'll get a more flattering picture because when the juices meld, it makes a pretty color, along with an amazing flavor.

Nectarine Salsa

1 chopped nectarine
3-4 roma tomatoes diced and seeded
1 clove garlic, smashed and chopped
2 jalapenos diced and seeded
1/2 small red onion diced
bunch of cilantro
salt
olive oil
big squeeze of lime juice

I know lots of others have made salsa with fruit so I'm not taking credit for this even though I haven't seen it before. Its just every time I've tasted one with peaches or mango it was too sweet, like they added sugar, which is just wrong in my opinion. No, I have ideas. I have an idea book matter of fact, no lie. One day I may come up with my own turducken, who knows. I gotta try one of those silly birds.