thegreenmanMember Since 29 Jun 2012
Offline Last Active Yesterday, 05:12 PM
did anyone grow out Aji Rosita yellow and Aji Chirel last year? looking for feedback
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- Birthday December 10, 1966
Chris or Green Man
The northern wing of the Miami Metropolitan Asylum, Broward County, Fl
Sunrise Pepper Lab
Growing things, Being a dad, gaming, Rock, Metal, Blues, Reggae, Ska, Punk, World and Jazz music.
I've been growing/raising/tending plants as a career since 1989.
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Traditional Hungarian Goulash (Gulyas)
: Kimberly Killebrew, www.daringgourmet.com
3 tablespoons pork lard or butter (pork fat is traditionally used)
1½ pounds yellow onions, chopped
¼ cup ]good quality sweet imported Hungarian paprika
1½ pounds beef (see note), cut into ½ inch pieces
5 cloves garlic, minced
2 red bell peppers, seeded/membranes removed, cut into ½ inch chunks
1 yellow bell pepper, seeded/membranes removed, cut into ½ inch chunks
2 tomatoes, diced
2 carrots, diced
2 medium potatoes, cut into ½ inch chunks
5 cups beef broth
1 bay leaf
1 teaspoon salt
½ teaspoon freshly ground black pepper
Melt the butter in a Dutch oven over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Remove from heat and stir in the paprika. Add the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink.
Add the bell peppers and cook for another 7-8 minutes. Add the carrots, tomatoes, potatoes, beef broth, bay leaf, salt and pepper. Bring to a boil, cover, reduce the heat to medium, and simmer for 40 minutes (see note). Add salt to taste.
Serve with a dollop of sour cream, some crusty bread, and a cool cucumber salad.
If you're using a tougher cut of beef, cook the beef first, without the carrots, tomatoes, potatoes and bell peppers, for 30-45 minutes, then add the vegetables and cook for another 40 minutes until the beef is tender.
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