Jalapeño Bread and Butter Pickles (with extra brine)
My Jalapeño plants have been crazy this year and I can’t keep up with the fresh peppers, so I knew I had to do some canning this weekend. I made Bread and Butter Banana Peppers at the end of the season last year and they were a big hit with everyone I gave jars to. One of my friends really likes to add the pickle juice to her eggs before she cooks them, so this time I made extra brine and did a full jar of brine for her!
Jalapeño Bread and Butter Pickles
My tweaks: None! Other than I made a bit extra of the brine mixture for my friend.
I have been craving the Chili Potatoes from Lao Sze Chuan. “LSC” is a restaurant in Chicago’s Chinatown, but I don’t get down to that area very often. I’ve been impatiently awaiting their new Evanston location, which was supposed to open last month. I finally gave in and decided to figure out how to make the crunchy, sesame flavored potatoes myself (with the help of the internet). This recipe is perfect!
Chinese Shredded Potatoes with Chili and Vinegar
My tweaks: I quadrupled the potatoes because I wanted to have lots of leftovers. I doubled the vinegar/sugar/salt because I didn’t want to overwhelm the potatoes with too much vinegar. I used a combination of regular toasted sesame oil and korean sesame oil for more complexity. Instead of chilis, I added thinly sliced poblano, jalapeño and shishito peppers from my garden and put them in at the same time as the garlic so they would soften. The potatoes are supposed to be crunchy and just barely cooked. They are perfect when they start to look translucent. Serve over rice with a little tamari.
I became obsessed with Shishito peppers last Summer when I grew them in my garden. I had never heard of them before, but when I was buying plants at the farmer’s market I saw Shishito plants and bought them because they were something new. As they started producing these adorable little green peppers, I looked online for information about how to prepare them. They are a Japanese variety and are often served grilled or pan-fried at Izakaya bars. About one in 10 is hot and spicy, so it’s a fun game of pepper roulette!
You might be able to find Shishito peppers at Japanese grocery stores, or look for Twist Peppers at Korean grocery stores. (Twist are a variety of Shishito). Now that it is Winter and my garden is gone, I’ve had better luck finding them at the Korean stores.
Here’s the super simple recipe: Grilled Shishito Peppers Recipe
My Tweaks: I use a hot frying pan with a little oil instead of the grill and toss the peppers every few minutes until they blister and start to char. At the end I sprinkle with togarashi, sea salt and some additional toasted black sesame seeds.
Shishito Pepper Plant in my garden