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DEANO'S JALAPENOS NEW BIT'S

In Easy To Use Shaker Jars!

Six New Flavors!

   THE ULIMATE SPICY CRUNCY TOPPING!
SOUPS SALADS BURGERS BAKED POTATOE'S MAC N CHEESE EGGS FISH CHICKEN SHRIMP GREEN BEAN CASSAROLE POTATO SALAD SANDWICHES TACOS PIZZA
JUST ABOUT ANYTHING YOU EAT!

NOW IN
BACON CHEDDAR
SEA SALT
JALA/HAB CHEDDAR BLEND
WHITE CHEDDAR
RANCH
AND

Original Cheddar

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The Best Jalapeno Poppers

Restaurant Style

This is the recipe that we use at my restaurant, the Cactus Cafe in Stowe, Vermont. Feel free to add different ingredients in the cheese filling like a little shredded sharp cheddar, chopped shrimp, crab, chorizo, bacon or even Deano's Jalapenos, you get the idea. The poppers can be made a day or two  in advance, but I recommend you make the beer batter no more than a few hours ahead.

Ingredients for Poppers;

8 fresh Jalapenos 2"-3" long

1/2 a block cream cheese, room temp

1tsp. diced chipotle in adobos

2 quarts of boiling water

Ice bath

Beer Batter:

1 can or bottle of your favorite beer

2 cups flour

1/2 tsp baking powder

1/2 tsp garlic powder

1/2 tsp paprika

1/4 tsp cayenne pepper

salt and pepper to taste

Frying;

Oil,

Canola or Vegetable you will need at least 2" in the pan you choose (preferably one with side a 3" above oil line)

First, prepare the filling for the poppers first. Mix room temp cream cheese and chipotles. If you want to add something else to the filling this is the time. You can put this mixture into the corner of a plastic zip lock bag, twist above filling and make a quick pastry bag. All you have to do is cut the corner and squeeze to fill the poppers. A spoon will work as well.

Next is the beer batter. Taste the beer first to make sure it is OK. Contemplate. Repeat. Sift baking powder and spices into flour. Pour most of the beer into a bowl and slowly whisk in about 1/ 1/4- 1 1/2 cups of flour . You want the consistency to be a little thicker than pancake batter. Check the rest of the beer for quality control. Keep beer batter chilled until ready to use.

Add your fresh Jalapenos to the boiling water for about 7 min. The jalapenos should be the color of a green olive and a little tender. Do Not Over Cook or the stems will fall off. Plunge the jalapenos into the ice bath immediately after removing from boiling water.

When they are cool to touch, remember they still may be hot inside, take a pairing knife and cut a slit from top to bottom of peppers. Remove seeds, a fork handle or teaspoon works well for this.

Stuff the jalapenos with the filling making sure that you can almost close or almost close the pepper around the filling. Scrape off any excess. The poppers can be kept in the refrigerator for a day or two.

Pre heat oil to 350 degrees. Salt and pepper remaining flour and dredge peppers. Holding by the stem, You can use tongs or even needle nose pliers to do. I prefer to just use my fingers but there is a VERY GOOD CHANCE YOU WILL GET BURNED. Dip one popper at a time in beer batter and let excess drip off, do not let it touch sides of bowl. Make sure popper is completely coated. Gently lower into the oil and suspend popper for 20 seconds, slowly release. If you drop the popper into the oil it may break the coating and the popper will slide out  of the coating, much like a snake sheds it's skin. Repeat and try to cook 3-4 poppers at a time. Fry until golden brown and place on a paper towel or brown shopping bag covered plate to absorb excess oil. Serve with sour cream. These will be the best poppers you will ever eat!

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Contact:

Deano’s Jalapenos

Doehne “Deano” Duckworth

PO Box 531

Hardwick, Vermont  05843

802-472-5454

www.deanosjalapenos.com

Email: deanosjalapenos@gmail.com

                   Deano’s Jalapeno Chips Adds Vermont Spice to Texas’ Central Market Food Stores

June, 2012.  Deano’s Jalapeno Chips, a 2010 / 2011 Winner at the ZestFest ‘Fiery Food Challenge’ in Irving, TX. are quickly becoming known in far reaching parts of the U.S.—including some of the largest cities in Texas. 

Central Market, a chain of nine upscale specialty food stores has attracted national attention for its innovative grocery experience that brings a “must-have” quality-of-life enhancement for food lovers.  Its procurement team literally travels the world to bring its customers unmatched freshness, quality, variety and value. From fresh organic produce to local farm-raised beef, they go straight to the source to bring its customers some of the finest foods the world have to offer—some never before offered in Texas.  

Unique finds like the “Jalapeno Chip” that was inspired at the Cactus Café in Stowe, VT by chef owner Doehne (aka Deano) Duckworth.  The inspiration came to Duckworth when he realized that potato chip manufacturers were attempting to replicate the jalapeno’s unique flavor—instead of using real jalapenos.

Deano’s potato-free chips caught the attention of Central Market because they are created only from fresh jalapenos shipped in daily from the US and Mexico.  They are kettle-cooked in small batches, sliced paper thin, deep fried to a spicy crisp and then given a coating of sharp cheddar, ranch flavoring or sea salt. Finally, the spicy treats are packaged in re-sealable bags, ensuring restaurant quality flavor.

And, although packed with flavor—and late-hitting medium heat—the chips contain no hydrogenated partially-hydrogenated oils, trans fats or cholesterol.  Plus, they are gluten free. 

“We are proud to have been selected by Central Market,” says Chef Duckworth.  “We have always known that our product was a good fit for gourmet and specialty retailers, up-scale grocery, gift retailers and preferred retailers nationwide.  Now discerning buyers, like Central Market of Texas, agree.”  

In addition to a delicious, healthy snack food sold in upscale markets, the chips are frequently purchases by chefs and cooking enthusiasts to liven up soups, salads, dips, sandwiches, casseroles, and as a coating for baked chicken and salmon. Shared recipes are available at www.deanosjalapenos.com/recipes.

Deano’s Jalapeno Chips are available in cheddar, ranch and sea salt flavors; packaged in 2.25 oz bags.  They can be purchased in 6 or 12 bag combinations at www.deanosjalapenos.com/products.

For more information about products, awards or distribution opportunities, contact Doehne at  deanosjalapenocs@gmail.com  or 802-249-7548. Deano’s Jalapenos, 2160 Mountain Road, Stowe, VT 05672

http://www.centralmarket.com/Stores.aspx

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Deano's Southwestern Jalapeno Bacon Cheddar Burger W/ Avocado and Mushrooms

This is as easy to make as a regular cheese burger. The crushed Deano's Jalapeno Chips give this burger a great jalapeno flavor without going over the top. Often when we cook with these chips the flavor is different than if you were to eat the chip by itself, it mellows out and gives you a very nice chili flavor and level of heat.

Ingredients

1 pound burger
1/3 to 1/2 bag of Deano's Jalapenos crushed (any flavor)
Salt and pepper to taste
Cheddar slices, we prefer a good Vermont cheese such as Cabot Cheddar, X-Sharp
4-6 slices of thick cut bacon, Vermont Smoke and Cure
1 Avocado
6 Button mushrooms,Sliced and Sauteed
2-3 fresh roasted green chili's if possible or canned
Lettuce, Tom and onion
Good hamburger buns

Pre heat your grill so it is nice and hot. A hot grill will sear the out side of the burgers and help keep the juices in. Warm grills are for slow cooking and melting cheese.
In a bowl mix burger and crushed Deano's Jalapenos pinch of salt and a quick grind of black pepper, mix well.

Place burgers on grill, at the same time I like to grill my bacon. This can be very tricky because the bacon fat likes to catch on fire. so you can make a plate out of tin foil with little side to keep the fat off the grill. It's much safer that way. If you are not good with a grill, DO NOT GRILL BACON.

Watch your bacon

Melting Vermont X-sharp cheddar and fresh roasted green chili's

As burgers are getting close to desired doneness turn down heat on the grill, place green chili's and cheese on the burgers. I like to grill my buns at this time as well. Warm up your sauteed mushrooms and slice your avocado. A little L,T,O. and your almost done. Put it all together and don't forget to put a couple of un-crushed Jalapeno chips on top for a one of a kind garnish. I doing this with a little Kraft mac and cheese. Stay tuned for our homemade Jalapeno mac and cheese If you would like to see how we roast our green chili's, here's a video of how we do it in Vermont. http://youtu.be/11io-JC_pIQ

Perfect!

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Sheppard’s Pie

This is a favorite at our Restaurant, The Cactus Café in Stowe Vermont. We’ve adapted this recipe by using some items you can buy in the store in order to save time. Such as frozen corn instead of cooking fresh corn and cutting it off the cob or the beef gravy.

South Western Sheppard’s Pie:

Ingredients:

• 1-2 pounds of ground beef, you can substitute ground turkey
• 1 onion. diced
• 2 cloves of garlic, diced
• 10-15 mushrooms, sliced
• Beef gravy, homemade or jar or from packet
• 1 table spoon chipotle peppers in adobo’s sauce, diced
• pound bag of frozen corn or fresh cooked and cut off the cob, about 8 ears
• 4 potatoes diced
• 1 table spoon butter
• ¼ cup milk
• Salt and pepper to taste
• Shredded cheddar

Directions:
Cook ground beef and remove from pan. Leave fat from beef in to sauté the onions, garlic and mushrooms. Drain off any excess fat (or make homemade gravy with that). Combine beef and onion mixture with gravy and chipotle’s, mix well.

Boil a large pot of water and add potatoes. Cook until tender and mash with butter and milk. Salt and pepper to taste Cover to keep warm.
In a casserole dish with non stick spray add beef mixture then layer corn and mashed potatoes in that order top with cheddar cheese and bake at 350 degrees for about 30 minutes add Cheddar cheese and Deano's Jalapenos Ranch flavored chips and put back in oven until cheese is melted.

At the Cactus Café our South Western Sheppard’s pie is made from scratch and we also serve it in a fried flour tortilla bowl with fresh greens tossed in olive oil and a pinch of salt and pepper around the base.

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Herb Crusted Rack of Lamb

This is a great way to do Rack of Lamb

 

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Spicy, Crunchy Baked Salmon over grilled Aspargas by Chef 'n with Deano's Jalapenos

Spicy, Crunchy Baked Salmon on Grilled                                   
Asparagus                                                          

Here is a fairly simple recipe you can make with few ingredients.This is a light summery dish that looks and tastes great.

For salmon;
4  6oz.-8 oz.pieces of fresh salmon filet, or one large piece, boneless, skin on
2 Egg whites (you can substitute with a good mustard whole grain brown)
1 Bag of Deano's Jalapenos, any flavor
1 Cup seasoned bread crumbs

For Asparagus;
1# Asparagus, trim bottoms
2 Tbl Spoon  olive oil
Sail and pepper to taste
Boiling water to par cook Asparagus
3 Lemon cut in half

Pre heat oven to 350 degrees and set grill to med heat

Pat dry Salmon with paper towel and keep refrigerated.
Put Deano's Jalapenos and bread crumbs in a zip lock bag and crush jalapeno chips until fine, mix well. Put bread crumb mixture on a plate and spread evenly.Whip the egg whites until they have soft peaks. Lightly spread enough whites on skinless side of salmon to use a as glue for the bread crumb mixture. Take salmon filet and push egg white side into crumb mix and repeat with all pieces. Line a baking sheet with foil and lightly oil or spray with food release. Place salmon on baking sheet skin side down and cook for about ten minutes. Rotate and cook until salmon until medium doneness is achieved. While salmon is cooking you can go ahead and start the asparagus. Par cook the asparagus in lightly salted boiling water for about 1-1/2 minutes depending on thickness, I prefer thin stalks, and cool under cold water or preferably in ice bath. When cool pat dry and sprinkle with olive oil until coated and salt and pepper to taste. Grill until they have nice grill marks, do not over cook. Use remaining oil and coat cut sides of lemon and grill until they have light brown grill marks. Arrange asparagus like a raft and place salmon on top and garnish with grilled lemons. Enjoy!

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