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Member Since 22 Sep 2015
Offline Last Active Yesterday, 10:33 PM

Topics I've Started

Thegreenchilemonster Cooks For Three

23 August 2018 - 08:02 PM

Since I recently found out that my wife is pregnant, I'll be cooking for 3😀

I figured I would share dishes throughout the pregnancy that are focused on providing an expecting mother the nutrients she needs to develop a healthy baby.

All of the meat I cook with will be organic, grass fed, and hormone free. All of the vegetables will be organic, and mostly home grown, until the season ends.

There will of course be chiles used in every meal, as always.

To start things off, last night I made this grass fed organic grilled butterflied leg of lamb, curried chickpeas, and steamed broccoli. Lots of quality folic acid and iron in there.

I marinated the lamb in olive oil, fresh garden rosemary, and a diced aji limo, before grilling it up.


30 May 2018 - 07:31 PM

Who else loves sauerkraut? I'm sure plenty of you do. Share some recipes, tips, pairings, etc.

I made a couple of batches today. Green and red cabbage. Garlic and chiles are always involved in my sauerkraut, because I love both.

TheGreenChileMonster Makes Pickles

15 May 2018 - 03:59 PM

I figured I'd share the way I pickle most veggies. It's super simple, but I end up with super crunchy, and delicious pickles every time.

For the brine, I use 2 of cups water, 1 cup white vinegar, and 2 tablespoons of pickling salt. I multiply that ratio by as many times as I need to reach my desired volume.

I slice one lemon, crush 3-4 cloves of garlic, and put that on the bottom of a half gallon jar. I then slice one rocoto into strips, and pick whatever fresh herbs from my garden I like. I usually throw in some bay leaves as well. In this case I cut some fresh italian oregano and lemon thyme from my plants. Dry herbs work well too, in the Winter.

Ultra crucial is to boil the brine, pack the jars, then pour the brine while boiling onto the veggies in the jar. The veggies will not be as crispy, if you let the brine come off of a boil!

I give these jars a water bath , and pop them a few weeks minimum down the road, but sometimes months. The longer I wait, the spicier the veggies. An added bonus, is the crisp rocoto slices in the jar😁

First up, tandori squash.

TheGreenChileMonster 2018

22 April 2018 - 05:55 PM

I'm focusing this year on peppers I eat every day, and peppers I use for my sauces. Usually I grow a good 20+ varieties, but this year I am sticking to only 6. I am growing 8+ plants of many of these varieties, so it will still be a pretty packed garden. One omission that might be noticed is aji amarillo. I absolutely love aji amarillo, but I still have 4 full gallon bags of aji amarillo pods from last year in my freezer. That will last me through 2019.

My list is as follows:

Peruvian Red Rocoto-These are great for stuffing, fresh sauces, fermented sauces, kebabs, etc. A classic Peruvian pepper, that is very productive in my area. So many of my South American friends ask me if I have any for sale or trade in the Summer, that I doubled the plants this year. 8 plants will be going in 10 gallon pots.

Aji Limo-I cook with this Capsicum Chinense almost every day. It is in my opinion, the ultimate pepper to provide flavor and heat to any fish/seafood dish, plus it's amazing with chicken. This is THE pepper used in Peruvian ceviche, which is my all time favorite food. I use this for just about everything. I'm growing out some seeds from the aji limo plants I grow every single year, but also growing out some seeds from a pack a friend of mine brought me from Peru this January. 9 plants will be going in 7 gallon pots next week.

Peach Bhut Jolokia-Great building heat, great non floral flavor. This is the one pepper in the 800K SHU+ category that I really enjoy cooking with. I am growing out extra plants this year for my passion fruit and guava ghost sauce. Super prolific plant, and an early bloomer, compared to many of the other peppers in it's category. 8 plants going in 7 gallon pots next week.

Aji Largo-Based on taste tests with many seasoned chile heads in my area, out of about 15 different Pubescens cultivars last year, Aji Largo was universally chosen as the best for flavor. The plants get absolutely massive, even for a Pubescens, and need to be staked well to support all of the pods. The pods aren't ideal for stuffing, but are insanely juicy, and have a sweet almost persimmon like flavor. One healthy plant usually gives me a good 80+ pods in a season. Since I am using most of these aji largo pods for bottled sauce, I will be putting 5 plants in 7 gallon pots next week.

P. Dreadie Scotch Bonnet-This will be my second year growing this variety, and I was really pleased with the heat and flavor of the pods I grew last year. I plan on tinkering wih these pods in the kitchen with dishes, and in sauces this Summer. 2 plants going in 10 gallon pots next week.

Mini Red Rocoto-There isn't much to say here except, "wouldn't it be nice to have the same flavor and heat of a rocoto, without it being the size of an apple?". This is a great variety to quickly kick up the heat on a salad, pickle, and generally snack on. It's a bite sized rocoto for pete's sake! 2 plants going in 10 gallon pots next week.

I'm also growing some veggies as always:

Ping Tung Eggplant
Japanese Eggplant
Rosa Bianca Eggplant
Black Egg Eggplant
Black Beauty Eggplant
San Marzano Tomato
Costeluno Gemovese Tomato
Beefsteak Tomato
Mortgage Lifter Tomato
Brandywine Tomato

Culantro/Shado Beni
Sweet Basil
Lemon Thyme

Pics coming next week while transplanting outside.

Rocoto and Honey Goat Cheese

05 April 2018 - 11:15 PM

This goat cheese came out fantastic. I'll type up the recipe tomorrow, when I'm not so full and tired. I used some deseeded and halfed turbo pubes blended in with the goat milk, as I made the cheese. Soooo F'ing tasty!