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What to do with all these peppers?

This fall, as we were harvesting the garden before “putting it to bed,” we picked bushels and bushels of hot and sweet peppers.

Peppers love the hot, dry weather of August here on Catawba Island, and it always seems that, although we harvest peppers throughout the season, the pepper plants have an abundance of fruit just as the season comes to an end.

What to do with all these peppers? Luckily, our dedicated kitchen staff loves to be creative with the garden produce we dump on them. They saw an opportunity to elevate our Jalapeno Burger into a one-of-a-kind creation and the Quinstock Spicy Pepper Burger was born!

This burger’s flavor profile starts with a variety of pickled peppers using mainly the Hungarian Hot Wax and Jalapeno Peppers (with a touch of Sweet Banana Peppers added to the mix). While Onion Straws and Pepper Jack Cheese is also added, the crowning glory of the burger is our homemade Pepper Jam! It adds a wonderful, sweet heat to the spiciness of the pepper profile. Think of it as a ketchup substitute – my husband Quin always orders extra on the side.

Enjoy this delicious burger with a glass of our Gideon Owen Red Blend. Just released in March, the Red Blend has finally made its way out of the Cellar’s barrels and is ready for its debut in the Tirage Wine Bar and Chalet. The wine is a delicious mix of Merlot, Cabernet Sauvignon, and Cabernet Franc that pairs beautifully with spicy foods. Enjoy!

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