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