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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.
 
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ShowMeDaSauce said:
Cooked up a whole pork butt yesterday. It was sliced. I seasoned each piece with just some black pepper and garlic. Tied it up with butchers twine and cooked it really slow.
 
Pulled out a steak today. Warmed it up with a little honey and molasses BBQ sauce. Topped it with fresh white onions and a healthy shot of Genetikx Caribbean Red hot sauce. Russian half sour pickle on the side. The hot sauce works well with the sweet BBQ sauce and pork.
 
I loves me some BBQ pork steaks with fresh onions and pickles
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Masher said:
Love that hot sauce, heat is right there on point....bottom of the bottle is prime!!
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Late to the pard but thanks guys! Glad you're enjoying it!
 
Something more or less like this is simmering now and yes it got over a tbs of peppercorns. Plus about 4 tbs of spicy chili bean sauce. I braised the beef first for 30min and used some shallots also. Otherwise it pretty close to the recipe.
 
Sichuan beef soup
http://thewoksoflife.com/2016/02/spicy-beef-noodle-soup/
 
Not sure if im going to have it with noodles but i am adding some kind of Sichuan preserved veggies to it later. Im outta fresh nappa atm.
 
Used some Korean ramyun noodles.
UWNVsVp.jpg
 
Loving long time that casserole.
 
Even without cheese or cream.
 
My ass burns every morning.
 
Because I can't stop eating hot stuff with every meal.
 
Not that is bad 'thang.
 
At 3:30 in the morning and you're on the Blues Shitter crapping live Texas buzzards and burning diesel fuel...
 
You interpret that as one of two scenarios in you mind.
 
Either you are very close to death.
 
Or more alive than you will ever be.
 
Close to death is probably more the reality.
 
And yet.
 
I'm still alive!
 
Today is ONCE Cooked Pork. :D Why once cooked? Because i dont feel like waiting until the pork belly thaws and ive got a thawed pork tenderloin plus some fat rendered from pork belly.
 
About 1.5lbs of pork tender loin
Some Taiwanese cabbage....not traditional but i like pork and cabbage stirfries.
About half a medium onion cut into about 1" pieces
A few green onions cut about 2-3" because im out of leeks
1 Tbs minced garlic or i might just use my last shallot
1.5 Tbs Doubanjiang (spicy chili bean paste)
LKK Premium dark soy to taste...not authentic. About a tbs...Authentic uses sweet bean paste which i dont keep on hand.
Chinese black vinegar to taste...a couple TSPs.. also not authentic unless it Kung Pao
1 Tbs Chinese cooking wine
A couple slices of fresh ginger cut into strips
About 1/2 tsp sugar
 
Add the ginger and shallot to the oil...cook for around a minute or 2
Quickly fry the doubanjiang in the oil until the oil is red and fragrant...maybe a minute
Add the pork and cook for 2-3 minutes until its not longer pink.
Add the soy sauce and sugar. Stir so all the pork is well coated
Add the onion and cabbage
Add the rice wine and let it reduce for a minute or 2
Chicken stock with a little corn starch slurry (optional if you want it "saucy" like restaurant style) This could also be done instead with a simple pork soy/wine/cornstarch marinade if you prefer that method
Add the green onion and cook just long enough for it to wilt a little.
 
Serve with plenty of steamed rice cause this is gunna be a sodium bomb. :D I will be using a nice short grain. I dont keep long grain other than jasmine on hand.
 
Trying an experiment ive been neglecting. While making a meat loaf i ended up with a bit more than i needed. Well, i guess that is what happens when you use 7lbs of ground chuck.
 
I had enough left for one of my smaller loaf pans so i made a small kimchi meat loaf too. I kept this one simple with just some extra hot Korean pepper flakes and some of my simple kimchi. That was added to my usual mix of Panko bread crumbs, eggs, onion, green pepper, garlic, V8 juice and black pepper.
 
If this goes over well i will use a 50/50 mix of beef/pork, some soy sauce and green onion. Probably some gochujang too. I used up the last of my green onions yesterday. :(
 
Glaze is:
1-2 tbs honey
1 tbs medium hot gochujang
1 tbs reduced sodium soy sauce
1 tbs mirin
1 tbs ketchup
2 tsp minced garlic
2 tsp dark sesame oil
1/4 tsp ginger powder (estimated) I just gave it a shake right from the container.
 
Combine and warm it up the microwave for about a minute. Set it aside until the meatloaf is close to done.
 
The other meatloaf got a gravy made from flour and drippings. Not much else was added besides some porcini mushroom powder and a little garlic powder. Turned out to be one of the best gravies ive made.
 
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