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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

PRODUCT: Cowboy Candy, A Hot & Sweet Treat

dish-230

We’re one happy buckaroo with Cowboy
Candy. Photo by Hannah Kaminsky |
THE NIBBLE.

 

Cowboy candy refers to candied jalapeño chiles, used as a relish. Sweet and hot is an irresistible combination, especially in the jar we received from Uncertain Farms, a Texas operation that produces jellies, pickles and salsas under the M Circle M brand.

Bob Mischler, the “M,” retired from long-haul trucking to a settled life in Seguin, Texas, a short haul (36 miles) from San Antonio. He grows cucumbers, cantaloupe, tomatoes, squash and watermelon, practicing sustainable agriculture (which uses non-chemical pesticides and other techniques that protect the environment).

The ex-Marine is a tough guy: He only put in electricity 18 months ago, and only in order to operate his commercial kitchen. And are we glad, since we love the rush of his Cowboy Candy.

  • It’s a shoo-in for burgers, hot dogs, tacos and sandwiches, but it also gives a jovial jolt to just about anything.
  • Add some to salads, eggs and vegetables (try beans).
  • Use it as a soup garnish.
  • Eat it straight from the jar.
  • If jalapeño is too gringo for you, try the Buck Snort, with added habaneros. We’re ordering a mixed case for gifts, along with the pepper jellies, Cowboy Hots Bread ‘n Butter Pickles (with crushed red peppers) and Cowboy Firesticks—dill and garlic carrot sticks with crushed red peppers.

    The Westin La Cantera Resort in San Antonio has created Jalapeño Bubbly, a glass of Champagne garnished with a few pieces of Uncertain Farms Cowboy Candy. (Another creative idea: their Rio Grande Mimosa is Champagne with a round ice cube made of grapefruit juice—but you can use any theme-shaped ice cube tray—Christmas tree, heart, shamrock, etc.).

    The only thing we don’t like is the name: Uncertain Farms. Uncertain if they’ll be here next year, opined one taster? Uncertain if the stuff tastes good, said another?

    However, that’s exactly why Bob Mischler named the farm. “I was uncertain I would ever pay for it,” he said. “Farming is an uncertain business.”

    Fear not, dear reader: Both items we tried were certainly worth sending for: UncertainFarms.com.





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