spice it up

for the past few months my go-to ingredient has become chilies, flopping between jalapeno and serrano.  such a simple addition to a recipe, it can make a huge difference in flavor.  it began with a chile chicken and basil recipe from men's health magazine in the short order cook section (which features recipes that are quick and easy).  from there i started to add it to my morning scrambles, which also include whatever other random veggies i have available.  one combination i like: egg whites, avocado, green onion, jalapeno, and spinach.  my taste buds have adapted to the kick from the seeds, and i find myself using more and more of the chile.  this isn't normally an issue unless you're cooking for a group, as i did the other night, and then you're reminded that not everyone can handle the same level of spice.  having grabbed a bottle of ginger lime sauce by ginger people (this sauce is so tasty) at seaside market, i decided to toss in some serrano chillies with the chicken.  the addition was well received but definitely noted.  i do think that having a side dish that neutralizes the spice when cooking with chilies is important.  for example, we steamed halibut with a soy-chile sauce, but including a side of sauteed bok choy helped balance the powerful flavor from the fish.  there are endless recipes and combinations with chilies, and i enjoy them so much that once i get around to it, i should probably just start growing them too.

images megan.christine