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Ashen

Member Since 16 Jun 2009
Offline Last Active Yesterday, 07:35 PM

Topics I've Started

Corn Bread

08 October 2017 - 02:58 PM

I have seen so many  awesome corn breads on here over the years  but couldn't find a  dedicated thread  so hopefully we can build it up. 

 

 

 

 

 

 

 

 

 

I did a riff on  the following Smokenfire chipotle adobo    cornbread recipe. 

"Chipotle Cheddar Cornbread:

 

Ingredients:

 

2 cups cornmeal

2 tsp baking powder

1 tbsp sugar

1 can chipotle chiles in adobo

4 oz shredded sharp cheddar cheese

1 cup buttermilk

1 large egg

6 tbsp butter, melted - plus 1 tbsp to grease the pan

 

Directions:

 

1. Preheat oven to 400 degrees and grease a cast iron skillet or other pan.  In a large bowl mix the corn meal, sugar and baking powder.  Set aside.

 

2. In another bowl whisk the buttermilk with the egg until well incorporated.

 

3. Spoon the chipotles and all the adobo you can get out of the can into a small bowl and chop em up fine (I use scissors!).

 

4. Stir the buttermilk and egg mixture into the cornmeal mixture.  Then add the melted butter and shredded cheese and stir well.

 

5. Pour mixture into the pan.  Add the chipotles and adobo at this point, then drag a spoon through the batter and make super cool swirly visuals.  Friends think that shit is gourmet.

 

6. Bake for ~ 20 minutes, or until a toothpick comes out clean.  Let cool for about a half hour, then cut into wedges.  Serve with honey or butter as requested, or crumble into chili and maow."

 

 

 

 

Jalapeno Asiago buttermilk White Cornbread

 

almost a straight up doubling of SnF's  recipe with a tweak on method and ingredients. 

 

 

Ingredients:

 

4 cups white  cornmeal ( I used Indian Head)

4 tsp baking powder

2 tbsp s

4 oz shredded Asiago  

2 cup buttermilk

2 large egg

12 tbsp butter, melted - plus 1 tbsp  and 1 tbsp grapeseed oil. to grease the pan

4 small to medium sized fresh japlepeno minced. 

1 1/2 teaspoon sea salt

 

 

 

 

Directions:

 

1. Preheat oven to 400 degrees and grease a large  cast iron skillet or other pan.

 

2  In a large bowl mix the corn meal, sugar and baking powder.  Set aside.

 

3 In another bowl whisk the   egg  and whisk in  melted butter,   whisk in the butter milk and then stir the cheese and minced jalapeno

 

 

4 pour wet mix on top of dried  ingredients   and stir with a spatula until fully combined. 

 

5 Add melted butter and grapeseed oil to hot pan,  Pour mixture into the pan 

 

6 Bake for ~ 25 or until a toothpick comes out clean.  Let cool for about a half hour

 

 

 

 


WiriWiri

14 July 2016 - 03:42 PM

My WiriWiri is loaded down with pods and I am starting to wonder if I should be pruning off some.  First time growing a wiri wiri, so  not sure if they are supposed to be this prolific .

 

Anyone with experience growing them ? 

 

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Peppered Reaper Bacon

09 July 2016 - 09:50 AM

I had some bacon curing and after the latest TD , I decided to do a tester with reaper.

 

 

I ended up doing just a  plain sugar maple smoked, a black peppered smoked and a small hunk of this  reaper black peppered bacon.  Soo good.    Still saving the end pieces as yet. Its gonna be in a epic Bacon and tomato sandwich for lunch tomorrow.  :drooling:

 

 

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Gotta tie a Pork Chop around your neck..

06 July 2015 - 03:15 AM

After Epic pork chop Booma dropped in the Memorial Day contest http://thehotpepper....test/?p=1171270

 

I have been thinking we need a place for some more Pork Chop Love..   

 

Reaper Salt and black pepper  grilled chop  

 

 

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Wok on Fire!

22 September 2014 - 02:42 AM

Bought a new carbon steel wok a couple weekends ago and seasoned it up, now enjoying using it on the charcoal weber.  The centre insert of the cast iron grate is perfect size for it.   I didn't get pics of the first dish which was a spicy ginger broccoli stir fry but managed to  get a few this time.    thin sliced pork, shit ton of ginger, garlic, carrots, water chestnut, broccoli, mushrooms, onion, pea pods, bok choy , Thai bird chiles,  finished with low sodium soy, oyster sauce , sesame oil and a bit of corn starch slurry to thicken.   the first time I had a bit too much heat so cut back on the charcoal this time but slightly too much , as it was missing that slightly smoky flavour you get from a perfectly hot wok. 

 

Is anyone else out there rockin the Wok?    what is your favourite stuff to cook in it? 

 

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