Jalapeño Mignonette : vimarsana.com

Jalapeño Mignonette
Alex Lira
© Provided by Saveur
Fresh yuzu fruit can be tough to find, but the bottled juice is readily available at Japanese markets or online .
This mignonette is surprisingly delicious, a delicate green and spicy accoutrement in a world of too-often sloppy red wine vinegar offerings. Expect nothing less from Charleston chef Alex Lira, whose approach to cooking focuses on revelry and fun (he’s fond of sporting a vintage sailor cap while shucking oysters, for example) without sacrificing execution.
True to Lira’s eclectic fashion, this preparation begins with a cold pickle brine. It is poured over seeded jalapeño rings and then strained—the slices provide more surface area for flavor extraction, while the brine mellows the pepper’s heat. This recipe makes a bit more pickling liquid than is required for the mignonette, but the brine keeps well in the refrigerator and can be used in vinaigrettes, cold salads (such as a crisp slaw from whatever brassicas you have on hand), and of course, for pickling other vegetables.

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