Chilebrown at home

Wednesday, March 17, 2010

joe’s #1 jalapa

Ol’ Benito is on center stage today. We will be entertained by some “joe’s #1 jalap”. This should be fun. It is the beginning of spring and a green jalapeno hot sauce should be the perfect compliment to the fresh artichokes, asparagus and other vegetables of the season. Did I ever tell you I love artichokes?

P.S. Here is a picture of my parents in their television debut. They are in the audience of the "Yan Can Cook" show. (1980's)


Zoomie said...

What fun! You look just like your Dad.

Hey, listen, I need a consultation. I barbecued my corned beef but it was tough as old boots! Should I have boiled it first?? Then I boiled it, but lost all the good smoky flavor. Help!

cookiecrumb said...

Yan Can Wowie! Cool.

Well, Sparky, I guess you need to be making your own jalapeno sauce.

Inspired by eRecipeCards said...

Zoomie, how high the heat... low and slow only way to cook... And even then, try an injectable marinade if it is still dry

And Mad meat, great photo of teh folks... they look so proud

Chilebrown said...

Zoomie, Lo and Slo is the way to go. This is where thermometers are essential. If you only had a Stoker. Did you really boil it after you grilled it?

Cookiecrumb, You know I will. Want to be a taste tester?

A Year on the Grill, They were having fun being in the audience. They both are still an inspiration to me now.

Zoomie said...

Oh, yeah, I boiled the bejaysus out of it - it was inedible otherwise! I don't know how to keep a fire going for long enough to do a brisket. Next time, I think I'll boil it, then briefly grill for the barbecued flavor.

Chris said...

Artichokes? No I don't think you've ever mentioned them ;)

cookiecrumb said...