DEANOS JALAPENO RANCH CHIPS REVIEW

 

Deano's Jalapenos

is happy to announce our

All New , All Natural White Cheddar

Jalapeno Chip

 

 

This chip has the flavor of a sharp yet creamy Vermont white cheddar.

Like all of Deano's Products, Low carbs, Gluten Free and Super Delicious.

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Deano's Jalapenos .com

Deano's Sweeps Zestfest 2013 With New Bit's

Deano's Jalapenos Sweeps the Awards! The biggest winner by far in the 2013 Fiery Food Challenge AND the People's Preference Awards was Deano's Jalapenos for their Cheddar Bacon Jalapeno Bits! They won the Golden Chile for Consumer Ready Snack, the Best Snack Award, the FFC Best Overall, the People's Preference Award, AND the Best in Show! No other company in the history of Zestfest OR the Fiery Food Challenge has walked away with top honors in every category. Our HEARTY congratulations to Deano's for a job, and product, WELL DONE! Visit them on the web today and grab a winning product for yourself! Deano's Jalapenos ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ FOR A COMPLETE LISTING OF ALL THE WINNER'S IN THE 2013 FIERY FOOD CHALLENGE WINNERS - VISIT OUR WEBSITE HERE: 2013 Fiery Food Challenge Winners

www.Deanosjalapenos.com

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

Check Out Our new Website at

www.Deanosjalapenos.com

 

 

 

Deanosjalapenos@gmail.com

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!

Deanosjalapenos@gmail.com



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