Hot Mix

One of my favorite Chicago specialties is the Italian Beef.  I never knew it was a regional dish until I left town for the first time and was unable to satisfy a craving.  I couldn't believe that no other place would make a sandwich of seasoned roast beef dripping with jus laid in a long roll, which could then be dipped again.  How couldn't anyone else want that sandwich to then be garnished to order with cheese, giardiniera, a hot pepper mix, and/or sweet peppers? Once consumed, any eater will find there's no reason to ever desire Philadelphia's attempt at putting beef in a bun again.

For me, the best part of the sandwich is the giardiniera, a spicy medley of pickled vegetables.  The hot mix is made from brining peppers, olives, carrots, cauliflower, and celery followed by pickling the mixture with spices, vinegar, and a neutral oil.  For me, store bought versions pale in Scoville units, so I decided to make my own non-traditional mix.

On day one, I put a chopped mixture of poblanos, cubanelles, red jalapenos, serranos, carrots, and radishes in a salt-water brine.  Day two begins by draining and rinsing the vegetable mixture.  While the vegetable mix air dries, I prepare my dressing by steeping cumin, coriander, garlic, and chile de arbol in apple cider vinegar.  After half an hour, I emulsify the vinegar with an equal part of canola oil, and dress the vegetables.  For storage and pickling, I put everything into mason jars for at least two days, but ideally a week.

When ready, you'll have a powerful hot mix that can garnish any sandwich, dress salads, or even go atop charcuterie.  I used my batch to make a "Mexican Beef."

Instead of an Italian roll I used bolillos, then filled them with hot, juicy roast beef that was cooked in a jus of coriander, cumin, and chiles.  Then I laid a layer of queo chihuahua, and ladled more jus over top to melt the cheese, then finished with a mountain of my homemade hot mix.

Whenever you decide to make your own hot mix, remember that there are no strict rules.  Just brine vegetables, then pickle them for a few days, and I'm sure it will be delicious.

Comments

[Tatiana]

I like the addition of radishes. And it certainly is colorful! By the way, Danielle at The Butcher and Larder also makes killer homemade giardiniera. And once I managed to talk her into selling me some. SO MUCH BETTER than store bought...

[Cee]

It's beautiful!