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2010 - Volume 1 Issue 1
¡Comidas Sabroso!
Out on the Town
 
Article: Joe Burgess
Photos: Joe Burgess
 
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“Holy Jolokia – hotter than hell, but holy” It’s a great sauce, but really, what can you do with the stuff? That was exactly the point of the Holy Jolokia Cook-Off held last fall.

Partnering with NMSU’s School of Hotel, Restaurant and Tourism Management (HRTM), the Chile Pepper Institute sponsored the cook-off to demonstrate uses of its Holy Jolokia sauce, made from the world’s hottest chile, the Bhut Jolokia.


    Photo Captions

1.) John Mendiola, Jesus Ramirez and Tatsu Miyazaki – Aqua Reef

2.) Daniel Guerra – El Paso Community College

3.) John Hartley – NMSU Assistant Professor, HRTM; Michael Ty – American Culinary Federation President; Maurice Zeck – NMSU Assistant Professor, HRTM

4.) Anika Chervenock and Brandi Hays – NMSU School of Hotel, Restaurant and Tourism Management

5.) Dr. Paul Bosland – Chile Pepper Institute Director, and John Hard – CaJohn’s Fiery Food

6.) Megan_Hernandez – NMSU School of Hotel, Restaurant and Tourism Management
Chefs from The El Paso Community College, Aqua Reef and HRTM presented numerous appetizers, entrées, desserts and even drinks that utilized the Holy Jolokia Sauce. In addition to media representatives, Michael Ty, President of the American Culinary Federation, and John Hard, President of Cajohn’s Fiery Foods, producer of the sauce, were also in attendance. Of course, there were Mexican food samples, but the versatility of the sauce, used in recipes from bar-b-que to oriental dishes was… remarkable. The focus of the sauce from its inception was flavor, not the heat, and it was the flavor that impressed everyone in attendance and the reason the sauce won the 2010 Golden Chile award at the ZestFest Fiery Food Challenge in Fort Worth.

Since the Chile Pepper Institute receives a dollar from every bottle sold, the whole world needs to know about the many uses of this great sauce. Michael Ty attended for that very reason. He was choosing recipes from the cook-off that will be printed in the culinary federation’s magazine, Culinary Review.

Proceeds from the sauce (and salsa) will help fund the establishment of an endowed research and education chair at NMSU for the Chile Pepper Institute, as does the sale of Biad Reserve, a chile with five times the flavor of typical pods. So go for the flavor – buy those bottles of Holy Jolokia sauce and salsa and the Biad Reserve chile. Keep the center for chile research at NMSU…forever!

Both the sauce and chile can be purchased at the Chile Pepper Institute on campus and the sauce is on sale at the NMSU Bookstore, Solamente de Mesilla and the El Paso International Airport. Biad Reserve can be purchased at Biad Chile Products in Mesilla Park. ///
 
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