We were excited to learn from Foodbuzz that we were going to be part of this month’s 24×24 – that’s where 24 bloggers create and serve 24 fantastic menus on the same day. We proposed to craft an entire menu, from cocktails to dessert, around one of the greatest things to grow in anyone’s vegetable garden: the chile pepper.
We love the flavor of peppers as much as we love the heat. There’s a happy place between subtle warmth and throat-closing mushroom cloud. And we like that place. A lot. Enough to invite a bunch of friends over and cross my fingers that they’d like it too
We looked passed the pickled jalapeno slices that you typically find on a concession stand Frito Pie to create a fun, warm menu to highlight one of our very favorite foods. We aimed to balance heat from jalapenos, habaneros, and serranos with sweet pineapple and roasted red peppers, a cool ranch dipping sauce, and tequila. There was still plenty of spice but I think we mostly succeeded
Candied Jalapeno & Goat Cheese Crostini
“Flaming Blonde” Pizzettes
Chipotle Barbecue Chicken Empanadas
Southwestern Empanadas with Creamy Jalapeno Ranch Dipping Sauce
After plenty of heat, laughter, and drinks, our guests left with their own jar of homemade Candied Jalapenos to take home and enjoy. Or throw away as they curse my existence
Thanks to Foodbuzz for including us in this month’s 24×24. And stay tuned this week, we’ll be sharing the recipes from the rest of our menu!