The DU Lounge
Related: Culture Forums, Support ForumsI love Jalapenos!!!
Just wanted to say it... I could add them to just about everything...and to think I didn't really eat them until I was over the age of 40.... mmmm.. strange...
YM
OriginalGeek
(12,132 posts)(I grew up in Texas and ate a LOT of tex-mex)
But I didn't discover the joy of squash and zucchini until after 40.
I think my wife was hiding them from me. I bet she figured if I found out I liked them there would be less for her.
And she was right.
Kali
(55,019 posts)and don't for get some cheese on that!
oneshooter
(8,614 posts)Yooperman
(592 posts)I will have to give them a try!!
Looks very tasty !!
oneshooter
(8,614 posts)Sliced squash and zucchini
diced onion
chopped jalapeno peppers
fresh corn off the cob (canned whole corn can be used)
Mexican cheese
Saute first four ingredents in a little olive oil and put in cassarole dish
Cover with corn, top with cheese
Bake at 350deg for 30min
ENJOY
This is how it was given to me, no quanties as it would vary to match the number of people you are feeding.
Oneshooter
OriginalGeek
(12,132 posts)<drool>
that does sound excellent!
Yooperman
(592 posts)as Kali said in the reply to your post... mixed with jalapenos ...I may have to try it..
OriginalGeek
(12,132 posts)of making a casserole for some dinner company one night - expecting me to skip the dish since there was plenty of potatoes and corn (lol). It had squash, zucchini and sour cream and cheese and onions and some kind of crumbs and a bunch of other stuff and I tried a bite to be polite and ended up loving squash and zucchini.
now she can just slice a bunch up and put it in the steamer and throw it on a plate and I'm pretty happy. And she has to buy twice as much as she used to.
I'm sure the casserole wasn't as healthy as steamed but for every now and then it should be fine - especially now that I know to put jalapenos in it too!
KamaAina
(78,249 posts)many of the jalapenos used in salsa, etc. are grown near here (San Jose), so they go for about 99 cents a pound -- which works out to about ten cents per jalapeno!
TheCruces
(224 posts)I was shocked when I moved here how cheap the produce is.
MiddleFingerMom
(25,163 posts).
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... was a nearby outdoor pizza parlor (with pretty good pizza).
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Wall-to-wall jalapenos on their jalapeno pizza -- the absolute BEST excuse known to
humankind (as if we needed even a WHIFF of an excuse) to drink pitchers of beer.
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Cryin'. Drinkin'. Drinkin'. Cryin'.
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Heaven.
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Here in Tucson, Food City (the more Mexican-oriented supermarket chain) usually
has jalapenos at 49 cents/lb sometime during the week.
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Cheap EXCELLENT produce from Mexico -- meats... not so good.
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Yooperman
(592 posts)Being from the Upper Peninsula of Michigan has it's disadvantages... $1.29 lb here... I bought a half a pound this week and that will last me for a couple of weeks so they really don't hurt the budget too much.
MiddleFingerMom
(25,163 posts).
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... for 20 years, I lived in one of the main source areas for them (Southern Pennsylvania)
and was spoiled by the "bargain" prices there (seems to remember less than a dollar a
pound). Same with fresh green beans, though I don't know if that was a local produce or
whether that's just gone up outrageously everywhere.
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Grew up in Southern Michigan -- can't think of any produce the U.P. is known for (must
be lotsa game, though) except maybe pine cones.
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I used to play The Yoopers fairly regularly on my comedy/novelty radio show here in
Tucson.
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MiddleFingerMomTim married a woman whose father was the caretaker of a private
island off the U.P. Theirs was the only winterized home (20 summer homes of the
very wealthy on the island) and she remembers crossing their "strait" by snowmobile
to catch the bus to school in the winters.
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(on edit) They DO last a satisfyingly long time in the fridge, don't they?
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Yooperman
(592 posts)I had a cousin that was involved with a few of their CDs and another cousin actually married the drummer Bob Simons.
Very talented group and very funny...
Winters used to be brutal up here a few decades ago... not so much lately... has been pushing 40 degrees everyday for the last week....
Suicide Ski jumping competition in Ishpeming tonight... and if the hill didn't face north it wouldn't have any snow on the landing.
I will be there tonight to take a few pictures since I am a photo nut.... hope to get a few shots of the jumpers...it should be fun... I haven't attended this event for decades...since I have lived out of the area for the last 30 years... I am anxious to see it again.
YM
TheCruces
(224 posts)It's another Mexican supermarket. They have pretty good quality meat. And their food court/bakery is amazing.
MiddleFingerMom
(25,163 posts).
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... but AJ's is a gourmet SUPERMARKET -- amazing foods and helpful, just-plain-folks on their
staff -- even their wine experts won't talk down their noses at you.
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I'm a good shopper and I can find deals... but they also have $49.95 steaks and $75 Australian
lobster tails.
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Their produce is a LITTLE more expensive than most... but EACH fruit or veggie looks like it had
been hand-picked for quality -- and I have never seen more unusual varieties... everything from
Buddha's hand (a citrus fruit mainly used as a centerpiece and aromatic) to an amazing assortment
of "baby" vegetables.
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I linger longest at their(the "boulangerie" bakery to make my decision. Once, when asked what I
would like, I said, "One of each." The woman behind the counter laughed and said, "I know EXACTLY
what you mean."
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I'm not a big fan of tabbouleh, but THEIRS (unfortunately offered seasonally) is ambrosial -- and
their deli department introduced me to caprese salad.
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http://ajsfinefoods.com/index.asp
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TheCruces
(224 posts)I knew Pro's Ranch was in AZ, but I looked at their website and apparently, they're all in Phoenix.
siligut
(12,272 posts)You mix white vinegar with an equal amount of water, add a good amount of salt, a dash of garlic powder and an even smaller dash of cumin. Put it all in a pot on the stove and bring almost to a boil.
In the meantime, don some medical gloves and slice up a ton of jalapenos. If you want them milder, remove the seeds and veins. Throw the sliced jalapenos into the hot vinegar mix and remove from the stove. Allow it to sit until cooled and then pour it into a glass jar to be stored in the frig. You want the liquid to cover the jalapenos.
We use these for nachos, in burritos and tacos, chopped into bean dip, or sour cream, for another yummy dip.
OriginalGeek
(12,132 posts)as one would find in the jars at the store?
I ask because that sounds like more fun than buying from the store and my brother in law grows some terrific Jalapenos and I'd like to try them that way for nacho and other tex-mex style food purposes as well.
His have great flavor but they are atomic hot so I wonder if pickling them without the seeds will retain the flavor and cut the heat a little...(He grows Thai chilis and scotch bonnets and other stuff too - I think they're doing some fraternizing up in there)
siligut
(12,272 posts)If you like them sweet, like Taco Time's, use white wine vinegar. They will retain the flavor if you remove the seeds before pickling. So you think the Scotch bonnets are influencing the jalapenos?
OriginalGeek
(12,132 posts)and yes, I think those Scotch bonnets are a bad influence! They are from the wrong side of the trellis.
TheCruces
(224 posts)Trust me.
siligut
(12,272 posts)They come whole with carrot slices. I have added garlic cloves to my pickled jalapenos in the past too.