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!
The Blue Plate in Avon, Colorado, is the home and heart of Chef Adam and Elli Roustom. It is a place to gather and simply share a good meal with good people.Top-notch food and drinks without the fuss (or the giant hole in your wallet). Bring your kids and your hairy uncle alike, we cater to ALL. Fine dining with a casual twist, if you will.
Our cuisine is a “melting pot” (literally, we have fondue). We take inspiration from here, there and everywhere. At Blue Plate, you can travel to Asia via our tangy tempura fried shrimp or to the Mediterranean with our creamy Damascus hummus. Next, you may voyage to Europe with our melt-in-your-mouth Austrian schnitzel or return to America for our perfectly fried New England-style fish n’ chips. And don’t forget to try the Leaning Tower of Blue Plate meatloaf, which blends classic flavors from America, France and Syria (oh my!). As Chef says, we “like to have fun with our food.”
Of course, what’s a great meal without a nicely paired beverage? We have a constantly-rotating selection of fine wines and beer from around the globe, as well as an ever-changing & ever-tasty menu of signature cocktails. Might I propose a toasty Handcraft Irish Coffee next to a frosty window in the dining room? Or perhaps a glass of sparkling rosé with your flourless chocolate cake? Just a couple of delicious suggestions.
So, come one, come all. Don’t worry about changing your shirt or putting on slacks (however, please DO wear bottoms of some sort!). Simply collect the crew and come savour our fantastic food with the people you enjoy.