Something about Cheyenne pepper added to anything… excites me. The irony in this is that I’m not a big fan of spicy food. I know, right?!?! Extreme heat paralyzes my taste buds and makes the essential flavors unrecognizable. I find it relatively difficult to dine and indulge with watered eyes, a leaky nose and perspiration on my tongue even! My country cousins would cringe at the consideration but for me, hot sauce is a wretched experience! There, I said it!
All the same, when the perfect amount of heat is tossed into a favorite, I find it rather appealing and downright sexy. I’ve recently began to add it to my chocolate treats. Like chocolate covered strawberries and Vanilla Cheyenne cream truffles. When balanced, it awakens the senses and makes the other ingredients stand taller. While there is definitely a certain science to it, I’m only regarding my taste buds right now. Delicious!
Dare to experiment? Try these at home. Add Cheyenne and vanilla to your poached pear liquid. Hey, don’t be heavy handed. Balance the kick. Scrambled eggs, popcorn (w/ a touch of sugar), Apricot vinaigrette and seasonal berry/ pecan salad are all great with a little Cheyenne. Clearly not for the faint of heart (or anyone with digestive tribulations) but I entreat you to indulge your senses. You might be pleasantly surprised. Or call me crazy and never visit here again. All the same, go home and get your cheyenne on!
And speaking of kicking it up a notch…..
I’m finishing up the final touches on the BRUNCH SQAURED menu for October twenty fifth two thousand and nine.
Featured: Spicy pecan pancakes with jalapeno infused maple syrup. With a round of Andouille sausage, I’d say we got ourselves a winner. Have some?
