I taste a sliver of a pod, evaluate the heat and the flavor, then cook, or my lady does while I am at work.
#5 Cream Fatali, Cayenne and UBSC Chicken Dumplings
I tasted the cream fatali, provided by coheed, It had very little heat but a great flavor, so I decided we would use both of them. We still needed some heat, so I tasted a beautiful UBSC that I had received in the same box. It was very sweet, with a very nice citrusy flavor, and it was extremely hot. So we used half of that pepper and an unripe green cayenne from my garden that added some kick and some green flavor.
We made chicken dumplings by mixing, ginger, garlic, lime zest, cabbage, carrot, three chiles, and dark meat chicken. They we stuffed in wonton wrappers and steamed, served with an egg and soy sauce dipping sauce, fresh crisp salad, and jasmine rice.
These are the smooth flavorful cream fatali peppers that we used.
This is the spicy UBSC we used.
The dumpling mix (minus the cabbage.)
Steaming dumplings.
Family style, dumplings, salad and rice.
Final product.
Amazing dumplings the pepper flavor went very nicely with the garlic, ginger, lime flavor, and the heat came through nicely. Cooking with these peppers really does wonders to make them palatable. My girlfriend won't go near the things raw but has definitely stepped it up when it comes to cooking with them and eating these spicy dishes.
And by the way my house smells amazing!
Any ideas, suggestions or comments are welcomed and encouraged.
#5 Cream Fatali, Cayenne and UBSC Chicken Dumplings
I tasted the cream fatali, provided by coheed, It had very little heat but a great flavor, so I decided we would use both of them. We still needed some heat, so I tasted a beautiful UBSC that I had received in the same box. It was very sweet, with a very nice citrusy flavor, and it was extremely hot. So we used half of that pepper and an unripe green cayenne from my garden that added some kick and some green flavor.
We made chicken dumplings by mixing, ginger, garlic, lime zest, cabbage, carrot, three chiles, and dark meat chicken. They we stuffed in wonton wrappers and steamed, served with an egg and soy sauce dipping sauce, fresh crisp salad, and jasmine rice.
These are the smooth flavorful cream fatali peppers that we used.
This is the spicy UBSC we used.
The dumpling mix (minus the cabbage.)
Steaming dumplings.
Family style, dumplings, salad and rice.
Final product.
Amazing dumplings the pepper flavor went very nicely with the garlic, ginger, lime flavor, and the heat came through nicely. Cooking with these peppers really does wonders to make them palatable. My girlfriend won't go near the things raw but has definitely stepped it up when it comes to cooking with them and eating these spicy dishes.
And by the way my house smells amazing!
Any ideas, suggestions or comments are welcomed and encouraged.
