This all started with goat cheese. We’d gone down to Willcox for our annual corn/squash/green chile splurge, and on the drive back I was mentally planning what to cook. I decided on a green chile/sqash/chèvre enchilada with verde sauce. So of course, we had to stop for the goat cheese on the way home and I got the big package.
Thing is, I made the dish (and it was delicious and took a bajillion cheese pills to eat some), but now I have 3/4 of this big log of chèvre frais in the fridge. So, I’ll take it to work. Only, you can just take nekkid cheese to work – that would be sad. I got out some onions and balsamic to make some quick jam to go with when I remembered I had a lot of jalapenos in the fridge. And I thought, mmmmm jalapeno jam on that smooth creamy cheese would be forking delicious. Time to consult the Google Overlords.
So, turns out this is a huge thing. It even has a special name – Cowboy Candy. I went through a bunch of the recipes, got a feel for the commonalities, and adjusted from there. I had to go small batch – I only had about seven peppers. But this made exactly one 8-oz jar. Perfect to take to work with the cheese. Hell, I might get ambitious today and make some crackers, too. Woo – goin’ crazy!
Well, here ’tis. Give it a whirl. Apparently pouring this over a block of cream cheese is quite a thing.
Cowboy Candy 1 1/2c. sliced jalapenos (about 7 medium) 1/3 c. cider vinegar 1/2 c. sugar 1/8 tsp. celery seed 1/8 tsp. tumeric Sprinkle Cayenne In a small pan, bring everything but the jalapenos to a quick boil, turn the heat down to simmer and add the jalapenos. Simmer about 20ish minutes, until it is reduced to jammy thickness*. Take it off the heat and stir in one tsp. more of cider vinegar. Pour in to a clean hot jar (I always rinse mine with boiling water right before filling. Use common sense if your glass is cold. )
That’s it – I imagine this would be super scrumptious on a grilled chicken breast or shrimp kebab, as well as the aforementioned cheese.
Give this a whirl – hope you like it!
* To test the thickness, dip spoon in the jam then let that cool. Run your finger through it – is it thick like jam and your finger streak remains? Then it’s done. If not, reduce some more
This is an easy, pretty, and super-fresh side for the summer – especially when you’re grilling or having tacos, but rice and beans on the side just seem way too heavy.
I was making mexi-pizza* last night, and I wanted something a little more than the usual cabbage and onion on top. And rice and beans, and even calbacitas, just sounded too heavy. So I made a batch of jicama slaw and it hit the spot. It is so fresh, with a little zing from the vinegar and a little heat from the jalapeno.
*Mexi-pizza – When you spread refrieds between two small flour tortillas and then bake them until brown and crunchy. Like a flat chimichanga. Mmmmm….
2 Tbsp sugar (or agave sweetener, or honey, or…you get the idea) 2 Tbsp white wine vinegar 2 Tbsp vegetable oil
½ small yellow or white onion, cut in ⅛” crescents ½ to 1 fresh jalapeno**, de-seeded and de-veined, sliced in ⅛” crescents ½ c. chopped cilantro 2 c. jicama, in 1” long matchsticks
Whisk together the sugar and vinegar until the sugar is dissolved. Then whisk in the oil. Add the sliced veg, stir and eat. The amount of jalapeno is going to vary depending on the heat of the pepper (because we’ve all been surprised by that one that burns your lips off) and how hot your fam likes their food.
Try this – it’s fast and delicious, and oh so easy and fresh.
**Can you leave out the jalapeno? Of course – this will still be delicious.
My new favorite coleslaw is easy, fast, zesty and bright. And easy. Wait, I said that. Oh! And no mayo! This is zippy the day you make it, the next day it will have more juice from the cabbage and it will be hotter because the jalapeno has been infusing everything.
We love this with grilled chicken, or pork. As a side with tacos, and actually ON fish tacos. It is super yummy.
You ready? Let’s do this!
3 Tbsp. mild oil
¼ c. agave sweetener (or 2 Tbsp sugar)
¼ c. freshy squeezed lime juice.
3 c. napa or green cabbage, chopped for slaw
¼ c. chopped cilantro
¼ c. white onion in wafter thin crescents
½ to 1 small fresh jalapeno, in wafer thin rings or crescents.
Toss. Eat. Add S&P to taste.
Nutritional info for four servings (according to verywell.com recipe analyzer).
Carb: 19.1g (sugars 17.2g)
Vitamin A 79%, Vitamin C 49% of daily allowance.