Jose Cuervo, You Are a Friend of Mine

Our summer produce bounty is winding down. Cool nights and crisp days signal a transition to harvesting root vegetables and making soups and stews. At this point in the year, we've typically consumed enough tomatoes and peppers to long for a brief dining hiatus. This year is no exception.

We recently harvested the last round of hot peppers from the small garden around our house. We were also the lucky winners of the hot peppers on the "extras" table at our Community Supported Agriculture pick-up point. We've already made and canned our own hot sauce and salsa, grilled, pureed and frozen pepper pulp, and made a virtual army of vegetarian enchiladas. So, what's left?

Well, they say everything you need to know you learned in kindergarten. This is no exception.....remember that childhood tongue twister, "Peter Piper picked a peck of pickled peppers?" Ah haaaaaaaaaaaaaaaa!!!!!!!!!! Pickled peppers! Right! The famous ball park accompaniment to nachos! The thing you eat out of the refrigerator when you work from home all day and you're bored (or so I've heard)!

We are awarding bonus points to Chef Thom this week for not only pickling the peppers but for actually finding a way to use them! (Thanks to everyone who chided him about not cooking at home after last week's post - he subsequently kicked in a weekend brunch, a Sunday lunch and the pickled peppers. Keep those cards and letters coming!)

The real jewel here is that he pickled the peppers in TEQUILA. You'll either like them or eat enough of them to forget that you didn't like them. Genius!

You can pickle your own peppers as well using this recipe!

30 jalapeno peppers
4 tbsp kosher salt
3 cups water
2 cups tequila
2 tbsp agave nectar

1. Wash the peppers
2. Remove the stems without cutting off the top of the pepper
3. Cut a slit in the side of each pepper so that the liquid can get inside.
4. Combine kosher salt and water to make a brine. Put peppers in the brine, make sure they are not floating. I put them in a bowl and put a heavy plate on them to weight them down. Leave them overnight to brine.
5. Remove from the brine. Pack the peppers into a sterilized brining jar.
6. Pour the tequila in to fill the jar. Make sure you push down on the peppers a few times when it is full, this Will suck the juice into the inside of the peppers. Add the agave nectar. Refill the jars to 1/2 of the top with the tequila.
7. Put a lid on it. Put into a water bath canner for 12 minutes.

Bean Breakthrough

You may remember our adventures last winter incorporating green beans in all types of cuisine. At one point during the winter, I considered making necklaces out of them to give as holiday gifts due to our bountiful supply. Given that I could not identify a way to incorporate fried onions and mushroom soup, I knew the idea would never fly in Indiana. (Yes, family, I apologize again for bringing sautéed green beans to Thanksgiving instead of Green Bean Casserole.)

Today I would like to report a green bean breakthrough, just in time for those cold fall and winter days ahead. It is so easy your friends will want the recipe. Tell them you slaved over the beans and could not possibly share your secret, even in exchange for brownies. Or a BMW.

Also, a big shout out to Chef Thom today for earning his Certified Executive Chef designation! He is now a part of the elite in the culinary industry. For those of you thinking, "You are so lucky to have a chef around," please be sure to ask how often he cooks at home.

Oven Roasted Green Beans

Fresh green beans, rinsed, dried and stems removed
1/4 c. olive oil
Salt and pepper to taste

Preheat oven to 450 degrees. Clean and dry green beans. Toss green beans with olive oil, salt and pepper in a medium bowl. Transfer green beans to a sheet pan, placing them in a single layer. Roast for ten minutes. Remove from oven and stir. Place back in the oven for another ten minutes. Remove from oven and immediately transfer to a serving dish. Bon Appetit!