Jalapeño Cheddar Scones

Hot Ones
The growing season in California this year has been bizarre, to say the least. It is the first week of October and my tomato plant is finally producing tomatoes at a rate that would normally happen in early August. On top of that, I have two chili plants that are producing Fresno and Jalapeño chilies that are nuclear hot.

I love jalapeños because they are relatively mild but still give you that spicy chili punch of flavor. The chilies that I am pulling off of my plant are volcanic. A few weeks ago, I decided to pickle some of them because we are a family that likes nachos and nachos are better with some pickled jalapeños. I will generally open the windows in my kitchen when I do this because the gases from the chilies can make your eyes water.

These chilies? We ended up opening every door and window in the house. It permeated every corner. It was like someone had emptied a can of pepper spray in the living room. The good news is that pickled jalapeños generally mellow once you process them and let them sit a bit…or so I thought.

Last week my husband was working from home and decided to use the canned chilies in a quesadilla. According to him, he didn’t use that many chilies. But, his idea of not a lot is other people’s pile it on. His text said that his entire mouth was numb. That lasted for an hour. And yet, a few days later, he went back for more. Feel the burn, indeed.

Since it’s been on the cooler side lately, I made a batch of chili to have on hand for the nights that I just can’t. I’m one of those people who can’t eat chili without some cornbread or something carb-y to go with it. I’m going to take a chance that baking with my chilies will result in good flavor and not harm my family. And, these Jalapeño Cheddar Scones are a perfect accompaniment to a hearty bowl of chili….

Jalapeño Cheddar Scones Recipe
Adapted from Bake It with Love
Yields 8 to 12 scones

These Jalapeno Cheddar Scones are big on flavor and loaded with cheddar and jalapeños. They are great at dinnertime—especially alongside a bowl of chili. Read more…

Coffee-Braised Short Rib Pasta

Comfort Me With Coffee
Even though it is still rather warm out, you can tell that the seasons are changing. It’s cooler at night and darker when I wake up in the morning. These changes have me craving sweaters, slow-cooked dinners, and rich and meaty pastas.

Over the weekend, we found ourselves in Berkeley for the Old Time Music Festival (my daughter was in the fiddle competition) which, happily, was right next door to the farmer’s market. During a break, we scouted the market to find some snacks and something to drink. As we were walking past a pasta vendor my daughter mentioned that it had been a while since we made fresh pasta and offered to make some for dinner that night. Since I am no fool, I said yes.

My tomato plant is currently going crazy so we ended up making a creamy fresh tomato and basil sauce for her beautiful pasta, but it got me thinking about this recipe for Short Ribs in Red Wine Sauce which I absolutely love. It can be eaten with polenta or mashed potatoes, but I prefer to serve it over some fresh buttered pappardelle.

This, in turn, got me thinking about short ribs in general which are a favorite of mine and a must order for me anytime we go out to dinner. You just can’t go wrong with slow-cooked beef.

In an effort to branch out and try something new, here is a promising recipe for Coffee-Braised Short Rib Pasta. It’s similar to my favorite one but I love tasting what the coffee does to the flavor.

Coffee-Braised Short Rib Pasta
Adapted from Feast Magazine
Yields 6 servings Read more…

Brie Toasts with Bacon Plum Jam

The Evolution of the Crawdad Lunch
In our family, we have a phenomenon known as the Crawdad Lunch. Crawdad Lunch does not, in fact, include any crawfish. Crawdad Lunch was born on the shores of Lake Tahoe when my nephews and my kids refused to come back to the beach to eat a sandwich because they couldn’t tear themselves away from fishing for crawdads off the pier.

An authentic Crawdad Lunch consists of salami, crackers (usually Ritz or Wheat Thins), and some sort of sliced cheese. On a good day, some fruit would have also been consumed. But, you know how that goes.

The Crawdad Lunch has evolved over the years. But, each and every kid still eats it to this day—parents too. The Ritz crackers will make the occasional appearance. But, lately, all the components have become more sophisticated. Though let’s be real, a lot of what goes into making the perfect crawdad lunch depends on what you have on hand.

Salami is still a staple. But, prosciutto, Coppa, or even a lovely little country pate will work. The sliced cheese has graduated from your basic Colby Jack to some tangy Irish Dubliner, a nutty Toma, or a creamy Brie. Bonus points if you get the snack-sized Brie. Fresh mozzarella is also a great choice. Fruit or veggies are no longer optional. I like the crunch of grapes or apples, but cold cucumber slices or carrots can bring the same satisfaction.

Lately, I have been adding some spreads to my crawdad lunch. Sometimes a little fig jam and other times a little pepper relish, or, my favorite, some pimiento cheese. Essentially, Crawdad Lunch is your own personal charcuterie board. And, I love me a good charcuterie board. Crawdad Lunch is just how I justify not sharing….

This recipe for Brie Toasts with Bacon Plum Jam is easily adapted for a Crawdad Lunch. You can slice some brie and put it on a slice of toasted baguette or a cracker. Or, for the truly unapologetic cheese lover, just dollop a little bit of the jam on the brie bites and shove it all in your mouth…heaven!

Brie Toasts with Bacon Plum Jam Recipe
Adapted from Taste of Home
Yields about 30 toasts Read more…

Coffee Marinated Fajitas

Café Con Football
Meteorologically, it is fall. And, by that, I mean that the mere fact that the calendar says September means fallen leaves crisp mornings, and a whole lotta pumpkins with or without the spice.

Here in California, we know that just because it says September doesn’t mean that it isn’t 105 degrees outside. The only remotely accurate sign, for me, that fall has in fact arrived, is that my posterior has been parked on the couch the last two Saturdays watching college football.

The start of college football means that I have been doing some grilling ‘cause what is watching a game without some sort of grilled something? I mean sure, it’s not like I haven’t been grilling all summer but flipping the calendar means changing to more fall flavors. See, somewhere deep in my whacked-out brain I have this thing, this sense that certain flavors are just for certain seasons.

Perfect example? I would never make a pork roast in July. Pork roast is a fall and winter thing. I know. I got issues, man. So, with this in mind, the rubs and marinades that I use to grill in the fall turn from the brighter, lighter flavors of summer to something deeper and more intense in flavor.

One of my favorite ways to do this is by using coffee in my marinades or rubs. The coffee doesn’t really add a lot of coffee flavor, but it gives whatever you’re grilling just a little bit more depth. It also works really well with the smokiness of dried chilies. This makes it a no brainer for grilled Mexican dishes.

Brewed coffee in marinades is excellent as a tenderizer—which is key if you are using cuts like flank steak or skirt steak for tacos. One of my favorite recipes is for Coffee-Marinated Fajitas. It’s Perfect for feeding a hungry crowd of rabid football fans.

Coffee Marinated Fajitas
Adapted from Food 52
Yields 4 to 6 servings

This fajita is extremely flexible and super delicious. And, in this recipe, coffee is working behind the scenes. The enzymes have transformative powers. They masterfully tenderize a tougher cut of meat and bring out the depth of flavor. Read more…