What was the last spicy meal you cooked?

And how did it turn out?

I was in the mood for wings, but wasn't going to do anything fancy, just wanted something quick using what was in the house. Baked the wings in the oven with a dry rub of cayenne, Death Rain, pepper, and bih jolokia powder (from Muso2112). Took them out and coated with Cap'n's savina sauce. Pretty good for a quick meal.

 

[HH81Betterhalf]

Yes Gee, 10" flour tortilla you can fit ALOT of filling in them. And we prefer flour. Was so gooooddd!!!!!

 

[salsalady]

HHBetterHalf gets a pass on that one, becuse it sounds so good., but...as TB says.....not pics, never happened! or more recently ...MORE PICS!






check your PMs, Megan, goodies on the way~~~~




ps-+2 flour tortilla!

 

[HH81Betterhalf]

Thanks SL, it was good. As far as pics I really didn't think about it until it was to late.

P.s. I have a really clean PM box and nothing new from you. Did you send it to me or habbyheat? Can't wait for whatever it is.

 

[ajijoe]

I was sick today so i decided to play doctor again

i took some chile my Dad made (wanna clear this up right now no pics)
yes it had beans in it i can eat it either way but prefer no beans
i kicked it up a few notches by putting a whole Yellow Habalokia and 7 Wild Brazil and some cumin > wow yummy!! i wish all medicine tasted this good!!

im actually feeling a bit better since i ate it

thanks your friend Joe

 

[danicapepper]

Chili. Just chili. Jalapenos. And it's

 

[redeyeguy]

I just had a Salvadoran tamale with a few pinches of achiote powder and 3 fat tablespoons of homemade chili paste (Scotch Bonnet, dried Naga, garlic) on top.

So tasty, nice heat.

 

[robbie]

Tonight we did a Black Bean Chili with Chipotle Braised Pulled Pork.

Cook a large yellow onion and 6 minced cloves of garlic until the onions are
translucent.

Add 3 1/2 tablespoons of chipotle chili powder and 3/4 tablespoon cumin:

Add 8 cups water, one pound dried black beans, 1 1/2 teaspoons of Mexican
oregano and the zest of half an orange:

Bring to a boil and then lower heat to medium low, cover with the lid slightly
ajar and simmer about 1/2 hour. Add 3 chopped poblano chilies and salt and
cook for 1/2 hour more.

Cut a 3 pound pork butt ( shoulder ) into fist-sized chunks, season with salt
and pepper and brown on all sides:

Add pork and any juices to the beans. Bring to a boil and then lower heat to
simmer for 2 - 3 hours covered.

Remove the pork and shred with forks.
In one bowl mix 1 can salsa verde, 1 cup minced white onion and 1/2 cup
minced cilantro leaves.
In another bowl mix 1 cup sour cream and 1 canned chipotle chili in adobo
sauce.
Serve with queso fresca and corn tortillas. Avocado chunks are optional.

I added extra chipotle to mine as it wasn't spicy enough. The taste, however,
was great.

 

[geeme]

Mmmmmm...... pulled pork-gasm..... Looks great!

 

[Scovie]

Damn that's some fine fare right there Robbie. "ta-keelya-on-a-tortilla".
I'm [not usually] a fan of beanchili, but when I saw it all on a tortilla, it all made sense! I want some of that. Now.

FYI, with all that Jäger M. in the Picture, this post belongs in The Drunken Chef!

 

[robbie]

Thanks! I modified this if it suits your fancy better. We had pork butt
instead of ribs, used less water ( there's still a lot of water left over so
you may want to use even less ), used chipotle instead of New Mexico
chili powder, etc.

I can't wait to see how good it tastes today after sitting all night!

 

[joydeep]

altough i ate chili everyday in my curry, today's one is not too spicy: Kidney bean curry indian style with rice

 

[ajijoe]

Home-fried Potatoes with Lemon Drop powder,fresh frozen Zavory peppers,sweet peppers a little sugar,oil and butter

Perfect!!

 

[geeme]

Watching day 2 of the TD kept me hungry all day. Solution? MORE STEAK:

Skirt steak with sea salt, garlic powder, cayenne, cumin, and tarragon. Topped with Pasilla Chile de Oaxaca salsa. No need for fancy sides after that!

 

[PIC 1]

Vera Cruz Red Snapper,

Heirloom tomatoes, onions, garlic, olives, capers, sweet red bell, congo trinidads....from Gary (WC), olive oil, sea salt, fresh gronnd pepper, and a big splash of Madeira...

and of course...the star of the dish... two large Red Snapper fillets.....baked in a 400 degree oven 30 min

Served with coconut rice and grilled plantains...

Greg

 

[texas blues]

Vera Cruz Red Snapper,

Heirloom tomatoes, onions, garlic, olives, capers, sweet red bell, congo trinidads....from Gary (WC), olive oil, sea salt, fresh gronnd pepper, and a big splash of Madeira...

and of course...the star of the dish... two large Red Snapper fillets.....baked in a 400 degree oven 30 min

Served with coconut rice and grilled plantains...

Greg

What? Vera cruz fish is one of my favorite dishes! No pics? A damn shame. Post pics of that and your fans would be legion!

 

[sicman]

i had left over chili with orange habs,and jalos in it. topped with bushabrownes pukka,,for breakfast this morning. the rest of the family had muffins and oatmeal,haha. there loss!

 

[JayT]

You seem to be quite a fan of Bushabrown's Pukka Sicman. Do you work for them or something?

 

[sicman]

no i dont work for them ,, i just use it on everything its really my favorite sauce at the moment, ill be raving about something else in a month im sure,ha.

 

[Omri]

Maybe I should have posted it here. 'Chrayme' - Fish in red sauce (tomato and pepper based). made with (Nile) Perch.

Proof of spiciness:

• Kashmiri - Dried
• Nagabon - Fresh
• Bhut Jolokia - Powder

Sweet peppers:

• Bell - Fresh
• Moroccan Paprika - Powder

 

[JayT]

That is beautiful Omri.