Chef Race: Meet Chef Robin, She Ain’t No Southern Bell

The Chef Race premiere is three days away!! I’ve got three more chefs from Team USA to introduce you to (if you need to review, check out Ronaldo, Pippa, Stan, and Bianca). Today, we’ve got Chef & Trainer Robin Bodwin.

Despite her tough exterior, I knew Robin and I would get along when I saw how much purple she wore, and when I saw the fear in her eyes when she asked if we could bring snack bars in our backpacks, and was swiftly denied. I packed two industrial-sized boxes of Kind Bars in my suitcase, so it was nice to hear that someone else was not only as prepared as I was, but equally cranky when hungry.

Robin is a force of nature with a take no prisoners approach to life. She not only runs her own catering business in Raleigh, North Carolina. But she is also a Crossfit coach and works part time at The Raleigh Wine Shop. Her biggest problem is that are not enough hours in the day. (I can relate).

Born in Alaska and raised in places such as Hong Kong, Utah, Oregon and California, she has seen some places. Robin now resides in beautiful Raleigh where she can be close to her Mom and Step Dad. Life is busy but she would not have it any other way.

Check-in October 2nd for the big premiere – I’ll be hosting a virtual viewing party & potluck with a bunch of bloggers from around the web. Everyone will be posting their own all-American recipes, and I’ll be giving away a bundle of Red, White, and Blue items from Le Creuset, Edgeware, and Dream Farm.

Robin’s recipe for Bread and Butter Jalapenos is below (yum!!). I’ll be featuring my last two teammates – the fabulous Don and the controversial Cody – later today and tomorrow!



Bread and Butter Jalapenos

Yield: Makes 2 jars worth

Living in the south canning or jarring food has a long and honored tradition. My Bread and Butter Jalapenos are a local favorite. These little treats are good on everything from cheese and crackers to smoked salmon!!!!


  • 2 pounds jalapenos
  • 8-10 peeled whole garlic cloves
  • 1½ cups white vinegar
  • 1-cup water
  • 1 ½ cup sugar
  • 2 tablespoons salt
  • 3 tablespoons whole mustard seeds
  • 2 tablespoons turmeric
  • 1-tablespoon celery seeds
  • 2 teaspoons whole clove
  • 1-teaspoon ground allspice


  1. Using rubber gloves slice the jalapenos and sprinkle with salt. Cover the jalapenos and refrigerate for 24-48 hours.
  2. Drain the jalapenos in a colander and allow them to stand for 10 minutes to get off all the excess water.
  3. Bring vinegar, water, sugar and spices to a boil. Add the jalapenos and simmer for 15-20 minutes.
  4. Strain the jalapenos being sure to save the pickling liquid.
  5. Pack the jalapenos in sterilized jars and pour liquid over them. Seal the jars and process them in a water bath or you can simply store them in your refrigerator.

instagram  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe - I would love to see it!


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14 Responses to Chef Race: Meet Chef Robin, She Ain’t No Southern Bell

  1. Zach says:

    Oh my . . . I cannot wait to try this. Bread and butter pickles are amazing, but using jalapenos instead is just genius! Thanks!

  2. Tannis Zboroluk says:

    Is that simply drain the jalapenos or drain and rinse?

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  5. Beth says:

    I would suggest not puting a 1/3 cup of salt in mixture. It’s way too much. I even double and Tripple checked measurements because it sounded like way too much for just two jars. Maybe a Tablespoon of salt? I should’ve known better. Any suggestions would be great!

    • I’m sorry Beth! As you can tell from the post – it’s not my recipe! But yes, I should have probably seen that and changed it. Will adjust per your suggestion to 1 tablespoon. Thanks!

  6. Krista says:

    Probably should only use 1tsp of turmeric at the most. I made this tonight and it was horrible. I have doubled everything else to try to get rid of that taste. Any suggestions?

    • ugh – Krista I am SO sorry! This wasn’t my recipe as you can see by the post. I should have given it a closer look when inputting it and realizing that the turmeric measurement made no sense. I’m going to probably take the recipe down, as this is the second complaint I’ve gotten. Really sorry!

  7. melissa says:

    Here is my recipe : 3qts jalapenos, 10 med onions, 1/3 c salt, 2qts ice, 2 3/4 c sugar, 3 3/4 c cider vinegar, 1 1/8 t turmeric, 3/4 t celery seed, 1 1/2 t mustard seed. Combine jalapenos and onions sprinkle with salt. Cover with ice and place a heavy lid on mixture.. let sit for at least 3hrs. Drain and rinse thoroughly to remove the salt. Place remaining ingredients in a kettle and bring just to boil but don’t let it boil. Stir constantly. Pack at once into jars and seal.

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  10. Bethany Seeley says:

    These look delicious! Can’t wait to try them. How long do you recommend processing the jars in the hot water bath? Thanks!

    • Hi Bethany, if you’re new to canning, I would recommend picking up a book on the subject so you make sure you’re following all the rules. Generally, you keep them in there until the lids pop. That’s an indication that they’re properly sealed. Make sure to cover the jalapenos completely with liquid, leaving 1/2 in of room at the top, and that the rims are clean before placing the lids on. Hope this helps!

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