Jump to content

  •  

hot stuff

Member Since 10 Aug 2010
Offline Last Active Mar 15 2018 03:09 PM

Topics I've Started

Hot Stuff's 2018 Glog

20 January 2018 - 07:46 PM

So I'm scaling back a lot this year. Got my seeds soaking overnight. Should have gotten these guys going weeks ago. Once soaked, I'll remove them and put a damp piece of napkin on the bottom, put the seeds back on and the lid and let them germinate in these jello shot cups.

 

Anyway my list for this year is:
Bahamian Goat

Yellow Brainstrain

Island Hellfire

Chocolate Brainstrain

Yellow Primo

Szentesi Kossarvu

Criolla de Concina

Sivri

Moruga

Ethiopian Fire

Goat Weed

Criolla Sella

Fish

J. J. Jalapeno

Tursijara Domaca

Dzuljunska Sipka

Szedgedi Edes Fuszer

Kalocsai

Long Semi Hot Myra

Fizani Sladki

ukramsky

Aufrechte Cayenne

Szentesi Piazos


Hungarian Paprika direct from Hungary

19 January 2018 - 11:27 AM

My wife just got back from Hungary and brought home some genuine Hungarian paprika. The Eros is supposed to be the hottest.Attached File  hungarian paprika.jpg   111.51KB   16 downloads


New Reaper Hot Sauce

17 January 2018 - 03:45 PM

So the bottom is some reapers I had in the freezer, about a sandwich bag full of them. I salted them down. Then I added a sliced onion and salted it. I've had great success with onions in my hot sauces. I followed that with a globe of garlic sliced because who doesn't like garlic. Finally I added several carrots sliced and salted all of them down. I used my masher from my sieve to push everything down and let it sit for an hour to draw out the juices from all these veggies. Then I added enough water to cover them up and place a couple of flat glass disc I have for ferments.

I've never used carrots before in a hot sauce or ferment but I've seen a lot of recipes using them. I figure, why not. The garlic and the reapers should substantially cover up any carrot taste. Well see how the ferment goes.


Beef Empanadas

01 October 2017 - 07:32 PM

20171001_175604.jpg

 

20171001_175609.jpg

 

20171001_175613.jpg

 

20171001_185644.jpg

 

For the dough I used 4 cups of flour, 1/2 cup of shortening, 1 egg, 1 cup of milk.

 

The stuff, who knows! ground beef, 2 onions, 2 tbls minced garlic, 1 can black olives diced, 3 chili peppers from the garden (some quasi mild burpee thing), my special spiced salt, salt, several yellow pear tomatoes.


New Orleans Style Hot Tamales

29 September 2017 - 12:48 PM

So I'm missing my Manual's Hot Tamales from New Orleans since 1. I'm in Missouri now and 2. They've been closed since Katrina. Well a couple of years ago there were no recipes on the net that I could of that just regular Mexican tamales. Well I finally found a couple of recipes so here's the one I used.

For the Tamales
  • 3 lbs of ground beef (ground chuck)
  • 4 medium sweet yellow onions, quartered
  • 3 teaspoons granulated garlic
  • 3 teaspoons cayenne pepper
  • 1 teaspoon freshly cracked black pepper
  • 4 teaspoons coarse-ground kosher salt
  • 1 teaspoon ground cumin
  • ½ cup chili powder
  • 1 8oz can tomato sauce (or can of crushed tomatoes)
  • ½ cup water
  • 1½ cups of yellow cornmeal
  • 100 tamale papers
For the Sauce
  • 1 8oz can of tomato sauce (or can of crushed tomatoes)
  • 1 teaspoon cumin
  • ¼ cup chili powder
  • Salt to taste
  • Freshly cracked black pepper to taste

 

For the Sauce
  1. Combine all the ingredients in a medium heavy-bottomed saucepan. Add seasonings to taste.
  2. Bring to a boil, then remove from heat and set aside.
For the Tamales
  1. Put the onions, the seasonings, the tomato sauce, and ½ cup of water in a food processor. Process until the onions are finely chopped.
  2. Place the ground beef in a large glass mixing bowl and pour the seasoned tomato and spice mixture over the meat. Using your hands, mix well.
  3. Place the tamales papers, one at a time and one on top of the other, into a large bowl of water. This step might sound tedious, but it is necessary to prevent the papers from sticking to each other and to ensure that each paper will be completely saturated.
  4. Place cornmeal in a shallow dish and set aside.
  5. Working with about 1 tablespoon of meat at a time, roll it out with your hands into an oblong (cylindrical) shape, then roll in the cornmeal to lightly coat. Wrap each one in a tamale paper, folding over the open ends to completely close in the beef. Repeat this step until all the tamale mixture is gone.
  6. In a large dutch oven or roasting pan, stack the tamales in layers. Each layers should be perpendicular to the layer below it.
  7. Cover the tamales with water, then add the seasoned tomato sauce. Cover and simmer for 2 hours. Check occasionally, and add water as necessary to keep the tamales covered.



    tamales_1.jpg



    2nds:
    tamales.jpg