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My obsession with heat and food...JoynersHotPeppers

I have been a long time lurker and finally joined. I figured I'd start posting some of the things I cook or make with the peppers I grow.

First up

This is a Thai Cucumber salad I make with a rare Japanese cucumber I grow, peppers and cilantro are mine as well. I'll take better pictures with the next batch. I have enough stuff right now to do about 10 more 32oz jars.

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A picture of the cucumber plants

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Twins, both rubbed down with 2 different rubs and contain my 15 pepper blend.

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Lobster roll with previous nights lobster leftovers. Contains one of my pepper blends.

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Homemade lump crab cakes with black bean corn salsa I threw together. Cake have my tri-thai blend and 15 blend in the salsa.

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Sausage and Peppers, Joyner style.

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How is fresh fennel? ... I love fennel seed, but somehow doubt the flavors are aligned in any significant way - or is at least significantly more subtle when fresh?!? ...
I'll post the recipe as some point, this uses fresh fennel diced, fennel seed to crust the pork during the sear and fennel frawns during the reduction phase. I wish I had brought out the real camera, this recipe is worthy of my site!
 
How is fresh fennel? ... I love fennel seed, but somehow doubt the flavors are aligned in any significant way - or is at least significantly more subtle when fresh?!? ...

It's awesome! Get a shaved fennel salad with a citrus vinaigrette. By the way it's like a licoricey celery.
 
Nice looking presentation Chris! I'd be hungrier, but I just finished supper myself... Garlic Aoli with shredded chicken, Italian herbs, white wine and Romano cheese over pasta. You got me on the slaw though... we just had a garden salad.
 
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