{"id":5193,"date":"2015-09-03T21:31:47","date_gmt":"2015-09-03T21:31:47","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5193"},"modified":"2015-09-03T21:31:47","modified_gmt":"2015-09-03T21:31:47","slug":"jalapeno-mackerel-with-caper-tomato-sauce-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5193","title":{"rendered":"jalape\u00f1o; mackerel with caper-tomato sauce; kale"},"content":{"rendered":"

\"jalapeno_sauteed\"
\n<\/a><\/p>\n

Well, that was invigorating.<\/p>\n

I had been told that these Jalape\u00f1os could be safely consumed alone\u00a0after they had been saut\u00e9ed\u00a0until they\u00a0blistered, something in the manner of\u00a0Shishitos or\u00a0Pimientos de Padr\u00f3n, but without the gamble. \u00a0They were given to us by our gentlefolk weekend farmer friends, who assured us that they weren’t actually\u00a0hot (maybe\u00a0it was something about the strong\u00a0yanqui<\/em>\u00a0‘microclimate’ of the area north of New York where they were grown).<\/p>\n

Barry and I aren’t wimps when it comes to the hotter representatives of the capsicum<\/em> family, but these peppers upstaged our experiences with the most unforgiving batch of their cousins, the ones which you can count on being\u00a0hot only ten to fifteen\u00a0percent of the time.\u00a0It was [almost] fun while it lasted, and, as I said at the top, they did get our attention. \u00a0In the end however\u00a0we couldn’t finish them, especially as we were worried we wouldn’t be able to taste the main course.<\/p>\n

 <\/p>\n

HOUSEHOLD HINT: How to cool your\u00a0mouth\u00a0after a pepper assault? \u00a0I know this is totally anecdotal, but I got almost nothing else to give: \u00a0Try putting a little salt on your tongue,\u00a0following up with some cold water. \u00a0It worked for us this time,\u00a0even before we reached into the freezer for some cold sorbetto (which worked as more of a palate cleanser than ever on this occasion).<\/p>\n

 <\/p>\n

\"mackerel_caper-tomato_kale\"<\/a><\/p>\n

The entr\u00e9e, served about twenty minutes later, was soothing, and without incident. \u00a0It was a recipe which I have come to depend on (perhaps too much however; I’m going to have\u00a0to do some thinking about alternatives).<\/p>\n