food What was the last spicy meal you cooked?
- Thread starter The Hot Pepper
- Start date
Spaghetti Bolognese, topped with fresh basil and parsley from the garden and a whole Jimmy Nardello pod.
SR.
SR.
Baked Chicken breast with Rocoto-Marinara sauce over tri-color Rotini pasta
had a small Caesar salad too but forgot to take a pic.
Thegreenchilemonster said:
Thats a foo foo plate lunch.
Don't know how I feel about the punkin'.
Needs mac salad to make it right proper.
And more kimchi.
As it is though its still...
Hot blue and righteous.
This was not a meal, but I didn't care to spend time to look for another thread. And yeah, I know you don't all like brussels sprouts, but for those who do...
Start with some chopped-up bacon that's a bit undercooked. If you didn't have some set aside from another meal, drain the pan of the bacon grease (but no need to entirely clean it.) Add some butter and sliced brussels sprouts. (You could use small whole ones.) Cook on medium-high for a little bit, until the sprouts start to show signs of softening. Add the chopped bacon and your choice of craisins/dried blueberries/dried cherries, along with some hot pepper powder and turmeric. Cook and stir occasionally until the sprouts are fully cooked.
Simple and tasty, for those who like brussels sprouts.
Start with some chopped-up bacon that's a bit undercooked. If you didn't have some set aside from another meal, drain the pan of the bacon grease (but no need to entirely clean it.) Add some butter and sliced brussels sprouts. (You could use small whole ones.) Cook on medium-high for a little bit, until the sprouts start to show signs of softening. Add the chopped bacon and your choice of craisins/dried blueberries/dried cherries, along with some hot pepper powder and turmeric. Cook and stir occasionally until the sprouts are fully cooked.
Simple and tasty, for those who like brussels sprouts.
Sounds a lot like bacon braised Brussels sprouts and is very simple dish.
Try serving it with a creamy whole grain mustard sauce and a couple over easy eggs on top with some crusty bread for sopping. Voila... Meal.
Guess my GPU is having issues. I don't see the pictures..
Try serving it with a creamy whole grain mustard sauce and a couple over easy eggs on top with some crusty bread for sopping. Voila... Meal.
Guess my GPU is having issues. I don't see the pictures..
Sounds good geeme! I'm thinking fig jam could work too.
I had to season and precook some ground pork for noodles before it got funky
1.5lb ground pork (mediumish fatty)
1 tbs Spicy chili bean paste. LKK brand because the closest Asian market dont have the good stuff
2 tsp reduced sodium soy sauce
1 tbs Chinese cooking wine
2 tsp minced garlic
1 TBS onion flakes (heaping)
2-3 tbs water
Mix it all together and set aside
1/2 tsp sichuan peppercorns (heaping)
1/2 tsp five spice
Cook pork till its no longer pink.
Add the sauce you mixed up and add it to the pork. Cook it down until nearly all the liquid is gone and its mostly fat left in the pan
Add the Sichuan peppercorns and 5 spice. Stirfry for a couple more minutes and kill the heat.
It wont be crispy but will get mixed with kimchi later and cooked again. The heat comes on very slowly and really took me by surprise. Salt level is about perfect since it will be added to a few ounces of bone broth and some Loa Gan Ma chili oil when i make the noodles. The doubanjiang chile paste has a hint of sweetness and the great "funk" of fermented soy/broad beans. Its also supposed to be killer with stirfried chicken.
1.5lb ground pork (mediumish fatty)
1 tbs Spicy chili bean paste. LKK brand because the closest Asian market dont have the good stuff
2 tsp reduced sodium soy sauce
1 tbs Chinese cooking wine
2 tsp minced garlic
1 TBS onion flakes (heaping)
2-3 tbs water
Mix it all together and set aside
1/2 tsp sichuan peppercorns (heaping)
1/2 tsp five spice
Cook pork till its no longer pink.
Add the sauce you mixed up and add it to the pork. Cook it down until nearly all the liquid is gone and its mostly fat left in the pan
Add the Sichuan peppercorns and 5 spice. Stirfry for a couple more minutes and kill the heat.
It wont be crispy but will get mixed with kimchi later and cooked again. The heat comes on very slowly and really took me by surprise. Salt level is about perfect since it will be added to a few ounces of bone broth and some Loa Gan Ma chili oil when i make the noodles. The doubanjiang chile paste has a hint of sweetness and the great "funk" of fermented soy/broad beans. Its also supposed to be killer with stirfried chicken.
Mrs. G.I.P. gets full credit for this fantastic meal she made.
All i did was scarf it down in all it's deliciousness
was sooo good Nom nom nom
Happy Valentines day everyone
All i did was scarf it down in all it's deliciousness
was sooo good Nom nom nom
Happy Valentines day everyone
She prefers Broccoli and I prefer AsparagusTinnie said:
also i'm not eating red meat right now
as i work out some intestinal issues and determine some of the triggers I still really enjoyed my Chicken, Shrimp, and Asparagus
and the Prosciutto was a nice treat.Broccoli or asparagus.
I love them both.
Either way.
You're farting good in the neighborhood.
I love shrimp of any 'kine.
As per the red meat 'thang...
I love red meat but rarely eat it.
On the occasion that I do.
It clogs me up and leaves me wondering if its safe to leave the house sometimes.
Then again...
You can have my cheeseburger.
When you pry it from my cold dead hands.
I love them both.
Either way.
You're farting good in the neighborhood.
I love shrimp of any 'kine.
As per the red meat 'thang...
I love red meat but rarely eat it.
On the occasion that I do.
It clogs me up and leaves me wondering if its safe to leave the house sometimes.
Then again...
You can have my cheeseburger.
When you pry it from my cold dead hands.
Oh yeah!!! I would destroy that but i am rather biased towards Korean food.
One word TGCM...... DAAAAANG!!!!!!!!!!