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PRICKLY PEAR ( Sweet like a melon or Apple)
JALAPENO ( Heat to warm you up)
CHIPOTLE ( Warm heat with just the right spice)
All my foods are made to order, so they come fresh from my door to yours in 4 days time. I am a self taught gourmet chef that is bringing gourmet foods at a budget price your table.
6 oz quantities
PRICKLY PEAR JELLIES $7.00
The best way to describe prickly pear jelly. Do you like apples? As it taste almost like an apple and a cross with a pear.
Delicious on toast in the morning, or take a tablespoon, microwave for 4 seconds and then add to your favorite margarita!!
You can also add to your favorite BBQ sauce to add a different flavor.
So many ways to use your jellies.
Chop up some fresh Jalapeno and add to your jelly, now add to a cracker and some cheese!!
Who thought cooking could be this much fun!!
PRICKLY PEAR TEA $8.00
Think a warm summer night and your drinking a tea that reminds
you of the tropics. Now see yourself sitting on the beach drinking this relaxing
cool drink. Add some fresh tea leaves to your coffee grounds and see what a
light French vanilla taste is really like. Do you or any of your friends work at
or own any restaurants or cafes? This could be
the perfect addition to their menu!
Prickly PEAR COFFEE $8.00 8
0UNCE JARS PRICKLY
PEAR VINAIGRETTE 8 0z $7.00 each Prickly
Pear and white Balsamic vinegar
NOPALES
Nopales. In Mexico, nopales,
the edible stems (or pads) of the prickly pear cactus, probably make up most of
the cactus products consumed. They are thick, green, and fleshy, and, when used
in stews or salads, they have a flavor and texture vaguely similar to that of
green beans. These prickly pear pads are an important vegetable in the Mexican
diet, and, in some regions, they even serve as a dietary staple during certain
seasons. The edible nopal is actually the young, tender branch of a prickly pear
plant. The spines are barely developed AND CLEANED FOR MAILING. READY TO COOK
AND SERVE AT YOUR TABLE. As a vegetable,
Nopales can be used in salads, casseroles, soups, grilled and prepared in a
variety of other ways. Nopales are somewhat tart and have a green bean- or
asparagus -like flavor. Nopales
are an excellent source of beta-carotene, and are also rich in vitamin C. They
supply some iron and B vitamins as well Nopales
are often compared to Okra, because of the sticky substance they release when
cooked. This should be rinsed off before serving or before further preparation
as an ingredient.
NOPALES Cactus Pads $8.00 each (5 pound lots)
Taste like a melon and cucumber
combines, Eat raw in salad or grilled. The
best pads are small and young. My pads I pick fresh, and young pads. Your order
will have several in it for your money. They are cleaned and dethorned then
sent priority mail to maintain their freshness.
$8.00 EACH PAD
JALAPENO
JAM 6OZ JAR $7.00 Not
just your ordinary jam, but an experience by all who have tried this delicious
Jam. Try
it on a crackers and cheese with a small dollop atop that. Or use as a baste on
your favorite grill item. The
seeds and membranes are where the "heat' is, and this jam does not have
it. So all the flavor and none of the heat. You can always add heat, but cant
remove it. Now you can have the best of both worlds. Once
you have tried it, then your will understand why it was voted best on the
market.
CHIPOTLE
PRICKLY PEAR BAR B Q SAUCE 8 0Z JAR $7.00 Called
the best BBQ ever made by anyone who has had it. Ok,
if the truth were to be told, I don't enter competitions for a reason. Because
its that good! Why spoil it for others.. Do you like the sweet of Kansas City
championship BBQ sauce? But do you also like the heat of the Texas BBQ sauce? Look
no further you have found it in my BBQ sauce. Sweet with some kick. Not
a kick like a mule, but a gentle nudge of a .... sweetheart. Generally
speaking, chipotle in English refers to any smoked chile pepper. The Spanish
word chipotle is a contraction of chilpotle in the Náhuatl
language of the Aztecs, where chil referred to the hot pepper and potle
was derived from poctli, meaning smoked. The word was apparently reversed
from Náhuatl, where it originally was spelled pochilli. Other early
spellings in Mexico are tzilpoctil, tzonchilli, and texochilli.
The
most commonly smoked chiles are jalapeños, named for the city of Jalapa in the
state of Veracruz. They are also known in Mexico as cuaresmeños, or
Lenten chiles. In Puebla, Central Mexico, and Oaxaca, jalapeños are known as huachinangos,
while in coastal Mexico and Veracruz they are called chiles gordos. The true
chipotle is grayish-tan, quite stiff, and is often described as looking like a
cigar butt. It is deeply imbued with smoke and is both hot and flavorful. This
main variety is also called chile ahumado (smoked chile); chile meco
(blackish-red chile; meco is close to seco, meaning dry); the
double terms chipotle meco and chipotle típico, and just típico.
Further confusing the issue is a cultivated variety of jalapeño that is
also named 'Típico.' Yes, the 'Tipico' variety is often smoked to become a típico
chipotle. Other varieties
of smoked jalapeños are often mistaken for the típico chipotle. The
most common one is called morita, which means "little
blackberry" in Spanish. The color of this smoked chile is dark red,
sometimes approaching purple in color. Often the morita is referred to as
a smoked serrano chile, but this is inaccurate. Both the típico and the morita
are smoked jalapeños; the difference is that the morita is not smoked
nearly as long, and thus it remains very leathery and pliable. Not only is the
smoky flavor much more intense in the típico, its flavor is much richer. But the morita
is commonly marketed as the típico chipotle because it can bring $2 to
$4 more per pound with that name. Unfortunately, most of the
"chipotles" being sold in markets in the United States are in
actuality the inferior moritas. This is because most of the chipotles
produced in Mexico are eaten there, leaving little for export. To make up for
lack of the típico variety to export, producers in the northern states
of Mexico, particularly Chihuahua, have turned to the moritas, which are
much less expensive to produce. Unfortunately, they call the moritas
"chipotles" and sometimes claim that they have never heard of the típico
variety. To further confuse the issue, in the interior, the típico is
known by brokers as "Veracruz." Other varieties
of smoked chiles include: Cobán:
a piquín chile that is smoked in southern Mexico and Guatemala. Pasilla de
Oaxaca: a variety of pasilla chile that is smoked in Oaxaca and is used in
the famous mole negro. Jalapeño
chico: jalapeños that are smoked while still green. Usually, they are culls
from the fresh market that need to be preserved, and the smoke-drying process
obscures any blemishes. Capones: This
rare smoked chile is a red jalapeño without seeds; the term means
"castrated ones." They are quite expensive and are rarely exported. Habanero:
recently, a smoked habanero product has been introduced into the United States.
It is used as a very hot substitute for any chipotle.
CECE
STEVENS CECEST@AOL.COM
