New Masochist

I'm Steve H. Graham. I'm a writer. Next year, Citadel Press will be publishing my book, Eat What You Want and Die Like a Man - The World's Unhealthiest Cookbook. I have a personal blog at hogonice.com, and you can see my work at stevehgraham.com.

I started growing peppers this year, so I thought I'd check the forum out and see what people could teach me.
 
welcome to the boards! sounds like a cool book, unfortunately right now, i'll be avoiding it as i work on shaving off a few extra pounds. :mouthonfire:
 
gday Steve and welcome from the Great Land Down Under

do you have a recipe for deep-fried Mars bars, or better yet, deep-fried pizza? what about lard-based dips? are you planning a sequel for the 'feeder' element of FA's (Fat Admirers)?

seriously though, it's a great concept for a book, especially if it has plenty of blokey bbq and grilling recipes or the 'throw it all into a pot' type recipes that are heaps tasty but don't take much skill or time.
 
The most spectacular recipe is for a roasted hog stuffed with bread cubes, rice, apricots, and a bunch of other crap. I'm in Miami, and the Cubans here roast pigs all the time, so I've had plenty of chances to improve the technology.

I have six or seven hot recipes. I already put chili up. Let me see if I can remember the others.

1. Indian-style chicken curry - I made this up myself, after learning to cook a few Madhur Jaffrey recipes.

2. Jamaican-style goat curry with rotis. If you haven't had Jamaican curry wrapped in a roti, you are in for a treat. You can use lamb, chicken, or beef.

3. Cantonese-style deep-fried honey garlic chicken. I changed this recipe to include peppers. Ordinarily it's not spicy.

4. My version of doro wat, a hot Ethiopian chicken stew served on giant pancakes. Ethiopian food is wonderful, especially if you like peppers.

5. Smoked pork and andouille jambalaya. Kill your whole family with this giant recipe.

6. I also have a recipe for spicy fried chicken similar to Popeye's, but you can make it as hot as you want. On the side: mashed potatoes with Southern-style cream gravy. I'm from Kentucky, so I know how to make cream gravy the right way.

That's about it, although I also came up with a pretty good clear BBQ sauce which passed muster with a North Carolina BBQ expert. Scotch bonnets were involved.

My publisher won't let me reprint the essays on the web, but I do a Nowlive.com radio show called Code Blue Cooking, and I sometimes give entire recipes over the air. I'm on Wednesday nights at 9 Eastern.

My other food is good, too. It's not hot though. Unless you decide to make it that way.

I have to say, I should have joined a pepper forum sooner. Until now, I generally had to cook and eat my hot recipes by myself!
 
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