As often is my experience dining out, I enjoy something so much in a restaurant, I can?t wait to go home and recreate it. So, after recently enjoying a a juicy rib eye steak topped with candied jalape?os at Laurelhurst Market, that?s exactly what I did.
The plan was to make Bahn Mi sandwiches for lunch, which are typically topped with jalape?os. So taking that recipe?up another notch, I used this recipe for candying the jalape?os and discovered something so delicious, I now want to put them?on everything I make.
Candied jalape?os(also known as Cowboy Candy) are?the icing on the cake for my Meatball Bahn Mi sandwiches?(recipe here), but they’re?are equally devourable atop cornbread, grilled steaks, as a relish on burgers or brats, will spice up any old turkey sandwich, makes Gouda grilled cheese all grown up, and make crackers with cream cheese a gourmet treat. I?ll also be trying them out in a martini, on vanilla ice cream (maybe just the syrup) and on some form of pizza, but will let you know more about those experiments later.
You can store them in a jar in your fridge for about a month, and though they are great to eat right out of the pan, they do get spicier over time. So, make a big batch,?let them sit, and see how fun and versatile they are.
I honestly wish I had discovered these morsels of goodness years ago, or at least before the holidays, as I would have made them for everyone I know. I guess all my friends know what they?ll be getting next year!