Sunday, April 25, 2010

It's Mexican-inspired food night in the GP household, and I've been kicked out of the kitchen. While Western One was prepping the steak, black beans, jalapenos etc, I decided to try a new kind of poppper. Instead of deep frying, you stuff the pepper with goat cheese and toss it under the broiler. I need to play around with it a bit more - it sounds and looks better than it turned out to be. Going to season up the cheese a bit more next time.
Still, it's better than the fake-cheese laden, fried variety. I'll figure it out. But mediocre goat cheese poppers (is anything with goat cheese ever really mediocre??) aren't what got me kicked out of the kitchen. Like a total neophyte (which I absolutely am when it comes to spicy food) I touched my face after seeding the jalapenos. Twenty minutes later my nose is still burning. Better never let me near a habanero.

So I am out at the dining room table writing this and munching on chips and salsa while the meal is being prepared. I know my limits and clearly Mexican is too dangerous for me tonight. Salsa of choice in a household with a Mexican food snob, you may ask? Herdez and almost nothing else, ever. Incidentally, the ingredient list for our favorite salsa: tomato, onion, serrano pepper, idodized salt, cilantro. That's it. Not one ounce of crap. Try it, you'll love it!


  1. I'll keep my eyes peeled for the salsa. It's so hard to find a good one (and crap-less to boot).

    I aaaallllwaayyss use plastic gloves when I handle hot peppers. As a contact wearer, oh boy is that end of the night experience not fun.

  2. I've only found it at the Hannaford on Central Ave, in the Mexican aisle, but slightly removed from the other salsas (closer to the natural food section). If there is no medium there, it's my fault.