Recipe using Pepper Jelly (was Re: [CH] View of Pepper Jelly)
Chad A Gard (gard@indy.net)
Wed, 20 Dec 2000 14:46:32 -0500
>>
>> Joy - "Maybe it's a Southern thing and we're just showing our
>ignorance..."
>
>Well yes, they were. It's pretty common in gift shops and whatnot down here
>in Texas, plus folks still make it.
I don't think so. You can usually find Jalapeno Jelly in grocery stores
even here in Indiana. It's more sweet than hot, but anything made by
Welches can't be that much of a rarity.
Speaking of which, a couple of years ago, when we had that blizzard arround
new years ('98? '97, somethin' like that)... I drove through it to Kansas
City to visit a friend (old room mate, actually) who was pursuing a
doctorate degree there. She was going to take me to all the BBQ joints
during my 5 day visit. But, unfortunately, by the 3rd and 4th day, most of
the restauraunts had really slim pickings, as they weren't getting their
meat deliveries. So we decided I'd make something up. Went back to her
house, and made a nifty chicken dish using the Jalapeno Jelly. it was a
while ago, and I didn't write down everything I did, but it was pretty
tasty and should be quite foregiving of experiments. It was also a
pleasing neon green color (don't get much food that looks like that!).
This, I'm sure, isn't quite it, but here's sort of what I did:
(2?) Skinless Boneless chicken breasts, cubed
Peanut Oil (just enough to lubricate the pan)
1 large granny smith apple, peeled, cored, and chopped fine
1 large white onion, chopped
Jalapeno Jelly
White Wine (A Chilean Chardonay, IIRC)
Fresh Jalapeno's, seeded and julliened
Heat the oil in a skillet. Add the chicken cubes, and brown, then reduce
heat and cover until nearly cooked through. Add the apple pieces and
onion, and cook uncovered and stirring occassionally, until pieces are
tender. Add Jalapeno Jelly and Wine in somewhat equal parts until a nice
amount of sauce is made. Taste it here, as I probably added something else
and don't remember. Make sure chicken mixture is well coated in sauce and
there's some extra, 'cause it's quite tasty and kinda mild and sweet. Add
fresh Jalapeno's to taste. Server, with an additional sprinkling of
Jalapeno slivers as garnish.
Another pantry-only meal (my old room-mate's in this case) that was quick
and fun, and used pepper jelly, which I'm sure can't be all that rare...
Chad Gard, CTS KB9WXQ
INCHASE: http://www.inchase.org Co-founder
SCOA: http://www.stormchasersofamerica.org Member #3
INSWA: http://www.insw.org Unit #21