We all know that Chef Adam is a MASTER of spicy food. I mean, the man has his own hot sauce (with a doodle of him squeezing the sh*t out of a pepper on the label!), and every time I devour a bowl of his award-winning chili, I need a glass of milk, STAT. Well, I’m here to tell you that he’s done it again with two words: Taqueria Pickles.
Please, don’t be fooled by the word “pickles.” This is referring to the process by which he cooks these little morsels of punch-you-in-the-face goodness, not the ingredients. There are actually NO cucumbers (the most common form of pickle, many would argue) in this recipe, but instead, jalapenos. I repeat, JALAPENOS. And…they’re amazing.
That’s all I can share about this recipe for now, but keep an eye out for Park City Publishing‘s Vail Valley Cookbook, due to be released within the next few months. Along with the pickling instructions, Chef shares five of his favorite dishes for you to try and enjoy at home. (Here’s some inside scoop — he pairs these pickles with his drool-inducing rib rub ingredients.)
We WILL keep you posted on the release of the cookbook, but for now, you can drop into Blue Plate and grab a jar from our pantry supply. They make a great gift for the spicy of heart (and maybe snag some of our Palisade peach jam for the faint).
Keep an eye out for more stories from BLUE PLATE PANTRY in the coming weeks; although, I think next week’s blog post may have to be a discussion about our bubbly bottles of wine as it will be New Year’s Eve, after all! Where the heck did 2018 go?
If you’d like to make a reservation for New Year’s Eve Dinner at Blue Plate, click here. (You still have time to make one for Christmas Dinner as well!). Hope to see you at the restaurant soon & HAPPY HOLIDAYS!