Jump to content

  •  


The 10th Annual Hot Pepper Awards Winners Announced!

SmokenFire

Member Since 06 Jan 2013
Online Last Active Today, 05:43 PM

#1456392 Throwdown Throne

Posted by SmokenFire on 14 May 2017 - 08:33 PM

Congratulations Ozzy!  A well deserved crown.  :)




#1454333 BEGIN! Stop SmokenFire!

Posted by SmokenFire on 08 May 2017 - 10:26 PM

Two Tacos, Frijoles Charros, Green Chile Rice

 

2qlwyns.jpg

 

Tacos are a mainstay around our house.  They're quick, easy and tasty.  For this TD I wanted to riff on the classic picadillo taco that I grew up with and then change it up a bit by adding another taco of cooks choice.  I went with fried cod.  :)

 

2pyylgg.jpg

 

To make the picadillo:  Take a 1.25 lb package of ground bison and crumble it into a pan with 1 tbsp olive oil and 1 small onion, diced over medium heat.  Add 1 tbsp chili powder, 1 tsp sea salt, 1 tsp ground cumin, 1 tsp oregano, 1 tsp epazote, and 1 tsp guajillo chile powder for kick.  Throw in 3 cloves of minced garlic and a couple dried chile pulla pods for good measure.  Cook down until no longer pink and then remove from heat and set aside.

 

To make the fish:  Take a pound of fresh fish and cut into 1 inch chunks.  Rinse well under ice cold water and then drop the pieces of fish into a breading made with 1/2 cup corn meal, 1/2 cup flour and a spice rub consisting of 1 tsp salt, 1 tsp ground cumin and 1 tsp chipotle powder.  Toss to coat and fry in 350 degree oil until just cooked through, about 3 minutes.  Remove fish and drain on a rack, sprinkle with a bit more spice if needed.

 

2wrnhfn.jpg

 

To make the frijole charros:  soak one cup of black beans in lightly salted water overnight.  Drain and reserve.  Start sweating 1/2 an onion, diced in 2 tbsp bacon drippings in a saucepan with lid over medium heat.  Add 1 tsp cumin, 1 tsp salt, 1 tsp epazote, 2 cloves of garlic, minced and 4 oz of cooked chopped bacon along with a can of tomatoes.  Once that's simmering nicely, add the beans and cover.  Turn the heat to low and continue cooking, covered until beans are tender, about 30-45 minutes.

 

25ryuzk.jpg

 

For the green chile rice:  grill off a couple pablanos and jalapenos till nicely roasted.  When the skins are blistered and the peppers are soft wrap them in a towel and set aside for ten minutes to steam.  Remove the skins from the peppers and chop them.  Portion out 1 cup of peppers and add them to 1.5 cups of water in a small pan set over medium high heat.  When it comes just to a boil add 1 cup of rice.  Turn heat to low and cook, covered for 15-20 minutes or until rice is tender.

 

fdaj9w.jpg

 

Plate one of each taco, add some of the green chile rice and frijoles charros.  Garnish with your choice of accoutrements.  For the picadillo I added some onions and jalapenos pickled in lime juice and salt.  For the fish tacos I used a quick slaw made with thinly sliced cabbage, onion and some of the leftover roasted jalas and poblanos.  Both tacos were finished with a chunky guac made with 1 cup diced avocado, 1 tbsp minced onion/garlic/cilantro and dressed with the juice of 1 lime and a bit of salt.

 

bej9yf.jpg

 

and

 

dnzplj.jpg

 

Fish taco bite:

 

2db1fyv.jpg

 

Picadillo taco bite:

 

30s8xfp.jpg

 

Dude

 

2v3frcx.jpg

 

Thank you.  :)




#1453399 Fermenting Peppers 101

Posted by SmokenFire on 05 May 2017 - 07:25 PM

Hey all I need to start a Saltless Ferment Do any of you ALL have any suggestions to help me on the no NASTIES Path?

 

I have Tried Yeast and the Flavor was not interesting to me anyone

 

 

Thanks for all  

 

Rocketman has good info on low salt ferments, but I don't know of a single NO salt ferment.  




#1453362 BEGIN! Stop SmokenFire!

Posted by SmokenFire on 05 May 2017 - 05:34 PM

Let's roll.........

 

 

n383sl.jpg

 

:)




#1452849 BREAKFAST!!!

Posted by SmokenFire on 04 May 2017 - 11:40 AM

Breakfast with Iron Mike's Original Hot Sauce!  

 

30l00o7.jpg

 

and

 

2czsnex.jpg

 

Good stuff yo!!  :)




#1452799 What about some Oak Aged Hot Sauce?

Posted by SmokenFire on 04 May 2017 - 09:50 AM

There have been a couple threads about using spirals and/or aging in oak casks around here in the past couple years.  I can't remember results (good or bad) but there are some around here.

 

edit:  here is one.




#1452797 Favourite tomato variety

Posted by SmokenFire on 04 May 2017 - 09:45 AM

Hillbilly are great - we grow them every year.  If you like that I'd suggest the following:

 

Big Rainbow - 8-12oz multicolor fruits who's flesh is a blend of yellow/orange/red/pink

 

Mortgage Lifter - a big slicer type w fruits up to a pound or more.  Needs space 

 

Brandywine - longtime favorite heirloom slicer (many strains available)

 

Black Krim - dark purplish fruits with amazing flavor

 

Those are the mainstays of our garden every year and then we always have some yellow pears & cherry types along with tomatillos.




#1452697 Storage

Posted by SmokenFire on 03 May 2017 - 08:16 PM

pH at 4.1 is too high for acidified food safety (non cooled shelf storage).  Especially since it's not cooked you are going to need to refrigerate it in any commercial setting (read: retail sales).  

 

Pressure canning will alleviate concerns on the pH, but will also very likely change the flavor profile of your sauce.  Pressure can a few jars and do some taste testing - it might work out for you.

 

Good luck, and welcome to THP Higheye!! 




#1449684 Memphis style pulled pork sammich "

Posted by SmokenFire on 23 April 2017 - 02:02 PM

Gimme two w the works and a cold beer!  Looks great MW.  ;)




#1448718 First timer, am I doing OK?

Posted by SmokenFire on 20 April 2017 - 05:32 PM

Welcome to THP!!  We're glad to have you.  

 

Plants look pretty healthy and well watered/fertilized.  There are other growers with far more experience than I, but from my vantage you're doing pretty good.  :)




#1448717 Guess who's back... back again...

Posted by SmokenFire on 20 April 2017 - 05:29 PM

Welcome back SP!  Glad to hear you're coming around health wise, and best of luck on the promotion!   If you need seed let me know - I got you.  :)




#1448690 Best Aji Variety?

Posted by SmokenFire on 20 April 2017 - 03:10 PM

The above advice is sound.  I prefer the omnicolor because it's it's just a beautiful plant and the peppers are quite tasty.




#1448662 Pepper People are the Best

Posted by SmokenFire on 20 April 2017 - 12:37 PM

This arrived on my doorstep today!   :)

 

3151k7p.jpg

 

Way cool!  Very excited to try these Mike.  Thanks very much.  




#1448030 The Next Throwdown is...

Posted by SmokenFire on 17 April 2017 - 11:28 PM

Two tacos.  Rice n beans.  Lots of great plates fo sho...

 

Counting on you guys to bring it! :)




#1447916 Throwdown Throne

Posted by SmokenFire on 17 April 2017 - 04:43 PM

Nicely done GIP!! :)