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The 10th Annual Hot Pepper Awards Winners Announced!


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




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.  :)




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.




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.




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.




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.








Fish taco bite:




Picadillo taco bite:








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.........






#1452849 BREAKFAST!!!

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

Breakfast with Iron Mike's Original Hot Sauce!  








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!   :)




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!! :)