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Tag Archives | Jalapenos

Pickled Corn Coblets

Pickled Corn Coblets are small pieces of fresh corn pickled in corn pickling sauce with orange bell peppers, red onions and jalapeño slices.

The Sauce: Corn Pickling Sauce – Pickled Corn Coblets has cider vinegar, sugar and bay leaf juice; it’s lightly brined and sweetened.

‘Great Sauces Transform Good Food into Gourmet’ 


Crispy corn, bell pepper and red onion bestow a splash of bright colors. This double agent pickled vegetable side dish is disguised as the picnic centerpiece. Line jars down the middle of a long or center on a round table. Then when
Vegetablesyour guests least expect it, you crank open a jar and start passing it around the cool, crunchy corn and pickled bell peppers with a tinge of jalapeno heat.

These kaleidoscope of patterns and colors keep in the fridge for 2 weeks and make you smile every time you open the fridge. Make a batch and let the fun keep on giving when friends drop by for a BBQ or late evening visit on the patio. One dish, done.

You might also enjoy Pickled Jalapeños, Fetamole, Fence Post Produce, Flower Garden Veggies, Vegetable Warfare and Rockamole.

2 of 4 part series ”Corn-ucopia”. Part 1 Company Corn with Bacon, Part 3 Indiana Succotash, and Part 4 Cool Corn Zucchini Salad. More on Corn. How to cut corn kernels off the cob.

2012 AniversaRecipe – Caprese Salad
2011 AniversaRecipe – Coleslaw

Recipe: Pickled Corn Coblets

Prep Time: 15 Minutes | Inactive Time: 24 Hours | Cook Time: 10 Minutes | Yield: 5 Quarts | Level: Easy

Vegetables Prep

  • 5 3/4 cups cider vinegar
  • 7 1/2 cup water
  • 1 cup sugar
  • 1/3 cup salt
  • 1 bay leaf
  • 7 large ears corn on the cob, shucked
  • 1 large red onion, thinly sliced
  • 1 large orange bell pepper, cut in strips
  • 3 medium jalapeños, sliced in circles

Special Equipment – large pot, 5 quart jars with lids

Load Jars with VegetablesInstructions
1 Place vinegar, water, sugar, salt and bay leaf in a large pot and bring to boil over medium high heat. Stir to dissolve the sugar. Take off the heat and let cool until warm, about 10 minutes.

2 Meanwhile cut the corn crosswise into 1 1/2-inch coblets.

3 Fill five clean quart jars with coblets, sliced red onions, Funnel in juicered bell pepper strips and jalapeño slices, layering as you go.

4 Pour warm pickling juice over the vegetables until it reaches the neck of the jar. Allow to finish cooling on the counter. Add a little more pickling juice as needed to reach the neck of the jar and discard the leftover juice. Screw the lids on tightly. Place in the fridge to pickle and chill overnight. Keeps for 2 weeks in the fridge. Serve cold.

Rose Corn CobletsTry other colorful vegetables or bell peppers with the corn.

Overnight the corn pickling sauce will become rosy colored as the red onion bleeds into the sauce. The longer it stands the deeper the rose hue.

These jars of pickled corn make a striking table centerpiece and could then be served with the meal.




Dish Designer

  • Exchange orange for red or green bell peppers.
  • Use white, yellow or variegated corn on the cob.
  • Exchange jalapeños for red Thai peppers.

Inspiration – Helen Horton
Cook with Sauces
Pickled Corn Coblets
Written by
Photographs by Helen Horton
Updated: August 22, 2013

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Pickled Jalapeños

Sliced jalapeños pickled in cider vinegar.

The Sauce: Pepper Vinegar – Pickling juice that starts out as cider vinegar. It turns into a spicy hot vinegar after it melds with the jalapeños for at least one week.

‘Great Sauces Transform Good Food into Gourmet’ 

Peter Piper

Peter Piper picked a peck of pickled peppers. Actually, Peter Piper picked a peck of peppers for pickled jalapeños peppers. Try to change that up. Or better yet, make a batch of pickled peppers with this two-ingredient recipe. It’s the kind of thing a scratch cook might make like baking bread, rolling and cutting noodles or making homemade sausage, except it’s so much easier.

The nice thing about it is pickled peppers are great in so many recipes; Rockamole, Fetamole, omelets, burritos, nachos, enchiladas, tacos and quesadillas. If a recipe calls for fresh jalapeños and you’re fresh out, pickled peppers are a good substitute.

But these peppers just keep on giving. The

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vinegar juice they’re pickled in is perfect in Gazpacho and barbecue sauce.

sliced jalapenosAdd a splash to tomato juice for a spiced up beverage. Substitute it for the vinegar in a homemade vinaigrette for a little heat. Add it to potato or macaroni salad for a spicy twist. Once you see how easy it is to make, you won’t want to be without a jar on your fridge door. The peppers keep for four to six months. You can make a second batch with the same vinegar but I never have any juice left.

You might also enjoy Rockamole, Chicken Fajitas, Cantina Salsa, Jalapeño Bean Dip, Chicken Tortilla Soup, Mexican Hat Black Bean Soup, Baja Pico de Gallo, Lime and Tomato Tajicos, Black Bean Breakfast Burritos and Gazpacho.

2012 AniversaRecipe – Park City Salad
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Recipe: Pickled Jalapeños

Prep Time: 3 Minutes | Inactive Time: 7 Days | Cook Time: 0 Minutes | Yield: 1 Cup Peppers, 1 Cup Pickling Juice | Level: Easy

slicing jalapeñosIngredients

  • 6-8 medium jalapeños
  • 1-1/2 cups cider vinegar


Special Equipment – 1 pint glass jar

jalapeños in cider vinegar1 Remove the stem end and thinly slice the jalapeños; flesh, veins and seeds. Load into a glass jar and cover with cider vinegar.


jalapeños after 1 week of pickling2 Place in the fridge to pickle for 1 week. Keeps for 3-4 months.

Try pickling other peppers such as Anaheim, Thai or Serrano.

Pickled Jalapeños – Fetamole, Rockamole, omelets, tacos, enchiladas, quesadillas, burritos, Huavos Rancheros, taco salad and Gazpacho.

Pepper Vinegar – spiced tomato juice, virgin bloody mary, Sirloin Steak with Pepper Vinegar BBQ Sauce, Gazpacho, potato salad, pasta salad, vinaigrette and marinade.

Dish Designer

  • Exchange cider for white vinegar.

Inspiration – Saucy Cuisine Kitchen
slicing jalapeños
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 9, 2013

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Chunky but creamy Mexican Greek fusion guacamole dip.

The Sauce: Avocado Feta Cheese Dip – Creamy avocado, salty, chunky feta cheese and hot jalapeños wrapped into a Mexican Greek fusion dip. This dip eclipses Rockamole because it doesn’t darken.

‘Great Sauces Transform Good Food into Gourmet’ 

Guacamole goes Greek

Rockamole, inspired by Nigella Lawson, and I collided a couple of years ago. It’s a combination of avocado, bleu cheese and jalapeños. Always a huge hit, it rocks parties, starts dinners and graces appetizer buffets.

Move over and make way for my latest guacamole invention, Fetamole! It’s a kissin’ cousin to Rockamole and just as addictive.

Honk! The news is Fetamole doesn’t darken during an extended buffet service. In fact, in the rare occasion you have leftovers it won’t even darken over night in the fridge. Feta cheese has enough Fetamole with multi-grain tortillas chipssalt to counteract the chemical reaction that causes avocados to darken when exposed to air. I’m loving the taste, texture, back heat, of this chunky, creamy dip with crisp multi-grain tortillas chips. Extra! It’s green.

3 of 4 part series ‘Betta’ Feta Cheese Dips. Part 1 Roasted Red Pepper Htipiti, Part 2 Creamy Italian Feta Dip, and Part 4 Tzatziki Feta Dip. More on Feta Cheese Dips and Chips Tasting Party.

You might also enjoy Rockamole, Jalapeño Bean Dip, Hummus and Baba Ghannouj.

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Recipe: Fetamole

Prep Time: 6 Minutes | Cook Time: 0 Minutes | Yield: 2 1/2 Cups | Level: Easy

avocados, feta cheese, sour cream, pickled japapenos, green onion, lemon juice

  • 2 ripe avocados, cut in chunks
  • 1/2 cup sour cream
  • 1 tsp fresh lemon juice
  • 4 oz feta cheese, crumbled, about 1 cup
  • 1 green onion, sliced
  • 1/2 cup pickled jalapeños, finely chopped
  • 1 bag of sturdy tortilla chips

1 Place the avocado, sour cream, lemon juice, feta cheese, green onion and pickled jalapeños in a medium bowl. Stir to combine creating a creamy but chunky dip.

2 Serve with hearty tortilla chips.

Use a potato masher to break down the avocado for smaller chunks.

Store leftovers in the fridge. This avocado dip will not darken.

Serve with Mexican fare or add to a party or appetizer buffet.

Use a spoonful of Fetamole in place of regular guacamole on a Taco Salad, Quesadilla, Enchilada or burrito.

Dish Designer

  • Increase or reduce the jalapeños depending on the heat desired.
  • Exchange green for finely diced red or sweet onion.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: April 23, 2013

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