This is my grandfather "Papa" and his dog Smoky.
Papa was the datil pepper master.
These are my baby datil peppers with their first true leaves. This picture was taken about a month ago.
Here are those same peppers and me just last weekend.
Both the peppers and the pepper planter are grandchildren of Papa.
For years, he started and sold thousands of datil pepper plants from his backyard greenhouse in St. Augustine. People came from all over to walk up on to his porch, knock on the door, and inquire, "Arthur, you got any peppers?"
And he usually did.
The seeds I sow are the seeds of his plants, harvested, and kept safe each year for planting in the next.
Now with the wonder of the internet, I get to spread datil joy and heat around the world.
I think Papa would be both amazed and happy to know that.
I hope so.
Last week, while searching for just the right word to make a witty comment on Zick's blog, I stumbled across this word, "picadillo".
Turns out, it's a Cuban hash ... with olives and raisins in it!
What the heck?
Olives and raisons in the same dish?
So, I found a recipe and made piccadillo.
It was surprisingly tasty, but not something I will make often.In the picture above it is the brown entree on the left.
The black beans were spectacular as always and I should have just made a giant pot of them. I minced up 3 datil peppers in the food whacker so the beans had a wonderful flavor and really nice heat.
My black beans always are made with garlic, oregano, one beer minus a few sips, onion, bell pepper, salt, bay leaf, and sometimes a chorizzo all whacked up.
(This batch was meatless.)
AND OF COURSE ... DATIL PEPPERS.