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Thegreenchilemonster

Member Since 22 Sep 2015
Online Last Active Today, 04:48 PM

#1648642 P. Dreadie Memorial Group Grow 2016

Posted by Thegreenchilemonster on Today, 12:15 AM

I recently whipped up one of my favorite sauces, with some fresh picked P. Dreadies from my garden. This stuff is so ridiculously good with chicken/pork/seafood. Trini style pepper sauce, where the scotch bonnets really shine.

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#1648634 Thegreenchilemonster Cooks For Three

Posted by Thegreenchilemonster on Yesterday, 11:39 PM

Pan seared lamb rib lollipop chops, mixed greens drizzled with EVOO/Vinegar/merkén, fresh mozzarella slices covered with garden San Marzanos & drizzled with EVOO/vinegar/merkén, and crimini mushrooms simmered with white wine/EVOO/oregano/S&P/aji limo.

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#1648517 Thegreenchilemonster Cooks For Three

Posted by Thegreenchilemonster on Yesterday, 06:45 AM

Baked chicken leg quarter coated with peach ghost salt & pepper, power greens drizzled with pequin infused vinegar & EVOO, and oven roasted bratwurst.

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#1648319 Thegreenchilemonster Cooks For Three

Posted by Thegreenchilemonster on 15 August 2019 - 11:17 PM

Fried crab cakes(lump crab/aji dulce/almond flour/eggs/green onions/merkén/lemon juice), fried garden okra, blistered garden shishitos.

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#1648286 Show Us Your Pubes! Group GLOG From The Rocoto Giveaway

Posted by Thegreenchilemonster on 15 August 2019 - 05:54 PM

 
Damn.....
 
My largest is still the size of a quarter. I'd better start making room for a long winter finish.....

These are the seed savers. I picked a good 15 pods at the same time that were slightly smaller than these. I threw those in ziplocs, and into the freezer. I'm going to cut the tops and cores off of these 4 behemoths, save the seeds, then make rocotos rellenos with them😀


#1648125 Show Us Your Pubes! Group GLOG From The Rocoto Giveaway

Posted by Thegreenchilemonster on 14 August 2019 - 08:10 PM

My Giant Arequipas are starting to put off some fat ripe pods right now. These bad boys have some seriously thick and juicy walls, and a VERY spicy, long lasting burn.

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#1648124 Thegreenchilemonster Cooks For Three

Posted by Thegreenchilemonster on 14 August 2019 - 07:55 PM

Hatch red chile con carne smothered on top of a bed of fried eggs, and deep fried Hatch green chiles rellenos coated in almond flour batter.

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#1647822 Thegreenchilemonster Cooks For Three

Posted by Thegreenchilemonster on 12 August 2019 - 08:04 PM

Grilled 2" thick ribeye with S&P only, oven roasted baby bellas and brussels sprouts coated with chipotle powder/EVOO/S&P/oregano/S&P, bed of greens topped with dollops of roasted garden eggplant baba ganoush dusted with merkén.

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#1647819 Thegreenchilemonster Cooks For Three

Posted by Thegreenchilemonster on 12 August 2019 - 07:54 PM

Bro, did you invite the lobster wrangler? That looks awesome!!

Thanks man! It was a pretty awesome plate tobdig into for sure.


#1647699 MikeUSMC: "Bury Me in Smoke"

Posted by Thegreenchilemonster on 12 August 2019 - 06:39 AM

That looks great, Mike! Wrapping the pork in banana leaves is such a great idea, especially for a luau themed party!


#1647693 Show Us Your Pubes! Group GLOG From The Rocoto Giveaway

Posted by Thegreenchilemonster on 12 August 2019 - 06:05 AM

 
 
how well did the powder turn out? ive got a ton of them and not sure what to do with them yet.  mine don't have any heat and don't have that distinct jalapeno flavor.

It's really tasty, but my FM jalas actually have a good kick, and good flavor. Jalapeños are some of my least favorite peppers, but I actually don't mind the FMs at all.


#1647639 Harvest

Posted by Thegreenchilemonster on 11 August 2019 - 08:38 PM

I picked these while watering and dodging mosquitos this morning. There are many more ripe ones out there that I'll go after tomorrow.

There are quite a few rocotos not in this pic, because I'm saving those for the Pubescens thread.

Reaper, P. Dreadie Scotch Bonnet, Aji Limo red, Aji Limo yellow, and Shishito.

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#1647634 Thegreenchilemonster Cooks For Three

Posted by Thegreenchilemonster on 11 August 2019 - 08:27 PM

I picked up three live "new shell" lobsters flown in this morning from Nova Scotia for a reasonable $26. I of course fired up the grill😀

Grilled "spatchcocked" lobster basted in aji limo/kerrigold/garlic/lemon juice/parsley, steamed artichoke with lobster bast dunk, brussels sprouts covered with bacon slices & baked, kale/spinach/chard sliced garden marzanos.

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#1647627 Show Us Your Pubes! Group GLOG From The Rocoto Giveaway

Posted by Thegreenchilemonster on 11 August 2019 - 08:10 PM

 
TGCM, are you saying boiling them in your mix will lessen the heat? I've never heard that before.

Oh yeah, super common technique, even in Arequipa, rocotos are boiled that way. No one wants to shit their brains out after eating a couple of stuffed rocotos.


#1647324 Thegreenchilemonster Cooks For Three

Posted by Thegreenchilemonster on 09 August 2019 - 09:30 PM

Seco de cordero, steamed asparagus, kale/spinach/chard smothered with salsa pebre & sliced San Marzanos.

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