Julien's Journal November 2015 (Volume 40, Number 11) | Page 51

“Giardinosa” Giardiniera As true Chicago girls, we are huge Italian beef fans. A must have for a good Italian beef, is giardiniera. Giardiniera is a spicy vegetable relish. It is the perfect combination of crisp, heat, brine, and tang. Our dear friend Espinosa shared her recipe with us. From the first batch I made, I was addicted. This caused a domino effect, and several friends made this relish; so this giardiniera recipe has been coined Giardinosa in her honor. You can play with the spice level if you are adventurous. This relish is so delightful, you will find yourself garnishing just about everything with it. 1/4 cup Kosher salt 1/2 red bell pepper diced small 1 cup small-diced carrots 1/2 cup of canola oil 1 cup tiny cauliflower florets 1/2 cup of good olive oil 5 serraño peppers sliced in rings 1/2 cup of white vinegar (less for less heat) Olive brine/juice to taste (1-2 tbs.) 3 jalapeño peppers sliced in rings 1 tbs. dried oregano (more if you used less serraño) 1/2 tsp. freshly ground black pepper 2 cloves of garlic minced 1 stalk of celery diced small 1/2 cup of small green olives drained Combine two cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add all of the veggies EXCEPT the olives to the salt water and stir to combine. Cover and refrigerate overnight or at least eight-ten hours. Day two, drain and rinse the vegetables two to three times. (Draining the brine may take your breath away as the capsaicin is released in the brine, so stand back as you drain.) Once well drained, put brined vegetables in a clean glass bowl. In a small clean bowl, mix together the oil with the oregano and pepper. Add the oil mixture to the brined vegetables, then add olives, vinegar, and olive juice and mix to combine. Cover tightly and allow to marinate overnight. Giardiniera will only get better with time, so allow it to stay longer if you can. After two days in the bowl, at the most, you can place it in air-tight mason jars and keep in the fridge for at least two to three weeks. This recipe multiplies well and is easy to can. Always wear protective gloves when working with hot peppers. Plastic food grade gloves are available at most major grocery stores. Bacon Jalapeño Cheese Ball What is more classic at a party than a cheese ball? It was a staple party food when I was growing up, mainly port wine cheese rolled in sliced almonds. The cheese ball is making a bold return, and the ante is higher with a focus on creativity and flavor. This bacon jalapeño ball brings the party to life with the kick of the jalapeño balanced by earthy, spicy, sharp cheddar cheese, and snappy green onions. Serve with crackers, kettle chips, Triscuits, or vegetables. 8 oz. cream cheese, at room temperature 3/4 cup finely shredded sharp cheddar cheese, 1/4 cup set aside 6 slices of cooked bacon (cooked on crispier side), chopped and divided in half 2 jalapeños, seeds and membrane removed, chopped and divided in half 3 green onion, chopped and divided in half 1 clove of garlic minced (1/2 tsp.) 1 tsp. fresh lime juice 1/2 tsp. Worcestershire sauce 1/4 tsp. ground cumin Pinch of cayenne pepper In a medium bowl, stir together the cream cheese, 1/2 cup sharp cheddar cheese, half of the bacon, half of the jalapeño, and half of the green onion, and the rest of the ingredients until well combined. Taste and adjust seasoning as needed. Set in refrigerator for 20 minutes. On a large plate, combine the rest of the bacon, jalapeño, remaining shredded cheese and green onion and spread over plate. Remove cheese mixture from fridge and mold into a ball. Roll the cheese ball in the bacon mixture until well coated. November 2015  ❖  Julien’s Journal  ❖ 49