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Off to a hot start

Posted: Tuesday, Sep 3rd, 2013


Kim James, left, does some preparatory work for her trademark jalapeño jelly and visits with Joan Sacrison, executive director of Deuel Area Development Inc., in the "community kitchen" in the Deubrook Elementary School in Toronto on Friday. Photo: John Kubal/Register


• Toronto 'chef' finds retail outlet for jalapeño jelly

BROOKINGS – Food preparation and cooking are not often thought of as hazardous.

But in the Deuel Community Kitchen in the Deubrook Elementary School kitchen in Toronto on Friday, "chef" Kim James was taking no chances. She's working double-gloved as she makes some of her trademark jalapeño pepper jelly.

"A lot of times when people make hot pepper jellies, they use bell peppers and then throw in a couple jalapeños, but," she added, with a laugh, "this isn't the case. A hundred percent jalapeño jelly." She removes all the seeds and other pepper innards. This is the real deal.

This day her goal is the equivalent of 230 8-ounce jars. However, she explained, "I'm doing two different sizes, though; because the big news is that I'm making this and it's going to go retail to the Pheasant Restaurant (& Lounge in Brookings).

"They're going to be using it for their PB&JJ burger that's kind of their signature. My jelly's going to be in that. They've had samples before, and I took in one just to make sure we had the heat level right on it." In addition to putting the hot stuff in its burgers, the Pheasant will sell the jelly retail.



For the complete article see the 09-03-2013 issue.

Click here to purchase an electronic version of the 09-03-2013 paper.











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