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The 10th Annual Hot Pepper Awards Winners Announced!

hot stuff

Member Since 10 Aug 2010
Offline Last Active Today, 12:23 PM

#1424741 Breaking Bread

Posted by hot stuff on Today, 12:21 PM

Made a new starter sourdough batch starting on the 16th using rye then feeding it with regular white flour.

Feb 16th

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Feb 17th

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Feb. 21st

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Got home from The Great Wall last night and my mason jar had overflowed unto the counter. Apparently had great growth in several hours.

 

Made some hamburger buns from the discard yesterday

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#1421153 Throwdown Throne

Posted by hot stuff on 14 February 2017 - 07:18 PM

Congrats!!!




#1420487 VOTE! 24 HR TIEBREAKER! Super Bowl Throwdown

Posted by hot stuff on 13 February 2017 - 09:42 AM

Shrimp and grits. You can't get more Atlanta than that. And it looks great!




#1419248 Hot Stuff's 2017 glog

Posted by hot stuff on 10 February 2017 - 01:47 PM

A little update. Have my tent in the garage. Have an oil radiator underneath it to keep things warm. Made up a pvc tray holder. for the flats.

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#1418974 VOTE! Super Bowl Throwdown

Posted by hot stuff on 09 February 2017 - 07:42 PM

That's a lot to choose from.




#1418785 Noodle thread

Posted by hot stuff on 09 February 2017 - 12:09 PM

Gnocchi

2 potatoes, 2 cups of flour, 1 egg, water to touch up

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Put through a ricer

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Add flour and egg and knead. You may have to add a little water to have it all stick together

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roll dough into rolls and cut into bite size pieces

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roll pieces over a fork to form the noodle

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boil in water until they float

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put on whatever sauce you'd like.




#1418615 Noodle thread

Posted by hot stuff on 08 February 2017 - 11:13 PM

Sorry 3 cups flour not water.


#1418548 Noodle thread

Posted by hot stuff on 08 February 2017 - 08:24 PM

Same dough smoothed out to 1/8"+ and cut into squares

using a garganelli maker board

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#1418547 Noodle thread

Posted by hot stuff on 08 February 2017 - 08:22 PM

5 eggs, 3 cups of water

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Kneed till its no longer sticky

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I use a VillaWare to make the actual noodles

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#1417865 BEGIN! Super Bowl Throwdown

Posted by hot stuff on 06 February 2017 - 09:53 PM

N’awlins saints’

Creole pasta jambalaya & Jacked up muffalata

New Orleans football parties are more like feasts than finger foods. I asked all my friends what they were serving for the Superbowl and indeed, everyone was having big time meals on a buffet line.

Pasta has made it’s way into Creole cooking replacing it with rice often these days so to keep up with the pace I’m presenting Pasta Jambalaya. Of course there is nothing more New Orleans for parties than Muffalatas. You will often see them on mini buns these days but I prefer the big loaf and just cutting it down to size.

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Pasta Jambalaya

12 oz of Frozen Crawfish tails

12 oz of Frozen Shrimp tails

1 lb. ham from last night’s dinner

2 tbls. Chili powder

1 roasted poblano peeled and diced

5 cloves of garlic minced

1 tsp cayenne

2.5 tbls. Salt

3 cups of flour

5 eggs

1 lg. onion diced

2 bay leaves

1 tbl of Hot Stuff’s Spice mix

 

Take 3 cups of flour, 4 eggs mix and make a dough. Put through pasta machine to make fettucine noodles.

 

Take 1 tbl of bacon grease and sauté onion first, then garlic, then poblano. When onion starts looking brown add the diced ham. Generously put spice mix on shrimp as you’re waiting for the veggies to saute’.  When veggies are done add 3 cups of water or stock. Add the rest of the spices. Bring to boil. Add shrimp and crawfish. Bring to boil again. Add the fresh pasta to cook in the water and bring to boil again.  Simmer on low till it thickens.

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Jacked Up Muffalata

1 Italian Loaf with Sesame Seeds

½ pound of HyVee Olive Salad

½ pound of Chicago Olive Salad

1 poblano roasted, peeled and diced

6 oz Mozzarella and 6 of Provolone Cheeses

6 oz Mortadella

6 oz Genoa Salami

6 oz Capocolla

Olive oil

 

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Mix the two olive salads and add the poblano and let it sit in the fridge

Sprinkle olive oil on both sides of the bread

Cut the loaf in half and layer it with cold cuts and cheese. Top it off with the olive salad. Put a pizza pan with a dutch oven top in the oven at 350 for 10 minutes. Take out and cut into bite size pieces.




#1417753 BEGIN! Super Bowl Throwdown

Posted by hot stuff on 06 February 2017 - 07:30 PM

my mobile app works.  Just not on desktop.  So I typed it out then went back on my phone to paste the pics in.


I may have to do that if things don't improve sion.


#1417207 BEGIN! Super Bowl Throwdown

Posted by hot stuff on 05 February 2017 - 05:16 PM

Ok part deux

A little Italian loaf

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A little extra virgin olive oil

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Mortadella

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Mozzarella

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A layer of capocolla, provolone and genoa salami

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A layer of olive dressing with poblano chili (had to mix Chicago Olive Salad with HyVee Olive salad to get it right)

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Putting in a press into the oven

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#1417171 BEGIN! Super Bowl Throwdown

Posted by hot stuff on 05 February 2017 - 04:37 PM

Pot got too small. Had to call out de reserve

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Added des shrimps and crawfish (dat's crayfish to you who don't know better)

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#1417168 BEGIN! Super Bowl Throwdown

Posted by hot stuff on 05 February 2017 - 04:29 PM

First a little onion and garlic sauted with from bacon grease

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Add a little roasted poblano chili for some heat

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Flavor it up from some ham one of my farmers gave me that I had for dinner yesterday

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Spice up des shrimp with my homemade spice mix

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#1417136 BEGIN! Super Bowl Throwdown

Posted by hot stuff on 05 February 2017 - 04:01 PM

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