For Father's day, my bride got me a couple of new books. One was River Cottage Veg, by Hugh Fearnley-Whittingstall. This is the guy that inspired the original desire to have our own flock of chickens puttering around the back yard. I love almost all his stuff. And I've already cooked out of this book.
But perhaps even more inspiring was the new book, Smoke & Pickles by Edward Lee. He's a son of Korean immigrants, who grew up in Brooklyn, married a German woman, and moved to Louisville, KY to open a restaurant. His food reflects all of the above, with a healthy dose of bourbon and country ham. On top of a rice bowl. Covered with ground pork rinds. I think I just had a moment.
The first thing I made from his book is bourbon-pickled jalapeños.
Because of course it was.
- 1 pound jalapeños
- 1.25 cups of white vinegar
- 1 cup bourbon
- 1 cup honey
- 1 tsp salt
- 2 tsp coriander seeds
- 1 tsp yellow mustard seeds
- 2 bay leaves
- Slice the peppers into quarter inch rounds and drop into jars.
- Combine everything else and bring to a boil. Reduce to a simmer for five minutes.
- Pour the hot liquid over the peppers and seal the jars with a tight fitting lid. Let cool to room temp before refrigerating.
- The peppers will be ready in 3 days, and will keep for a couple of weeks.
I used my favorite bourbon, which pained me a bit (this stuff is not cheap). But the best ingredients make for the best flavors, generally.
Make plenty. You will want to share these.