Post Your Eats!

De frijoles negro. Habaneros  and xalapeños for picante.       IMG_6702 by Willard Bridgham, on Flickr

My fiancee is Filipino so she's taught me a love of Filipino cuisine... It's cooling down temperature wise so I decided to make some Filipino chicken adobo adding in several chile pequin and a couple super chiles (whatever that is bit they have a decent kick) ... Filipino adobo is basically chicken you marinate innsoy sauce, garlic, peppers, and vinegar... then sear in a pan and and then boil it in the marinade with alittle extra water to cover...cook down and serve over rice.

Beef Phở Decided to make some Beef Pho for dinner today. Ran by Costco looking for the beef and decided to go with some boneless Chuck Short Rib. Brought it home and got it partially frozen and sliced it thin. Dropped into one of my local Vietnamese/Asian grocers and gathered fresh rice noodles, a variety of fresh herbs, Mung beans, green onions, limes, some Oyster mushrooms. Yes, I know the mushrooms aren't usually in Pho, but like them sauteed and added in. Cheated a good bit building the beef broth with some Better than Bullion, Roasted Beef base', added in some charred some onion and ginger, a couple cloves of garlic and sachet with star anise, cloves, cardamom, cinnamon, fennel and coriander seed. Let the aromatics do their...

Tostones rellenos

Hey ya'll once again from the big dry ditch in Las Vegas. I was going to grill today but ahhh...a little too hot once again. Maybe tomorrow will be more appropos. My gal had bought some very nice ground beef to make some sliders but she changed her mind as usual and opted instead for spinach/cheese ravioli with garlic cream sauce instead. Of course I was enlisted to do the cooking. So what to do with the ground beef? I have peppers. I have cheese. Duh..como se dice en espanol....poppers!! Ground beef, japs, 4 cheese Mexi mix, shallots, Lawry's and fresh ground pepper. Here tis. Notice the melon ball tool I use to deseed. Works perfect. The mix. Stuffed. Have a great holiday ya'll....and cheers!!! Texas Bluesman

I just love to eat loaded fresh jalapenos. These are the first ones of the season, less than 30 minutes from the plant to the table. How do you like yours cooked up?

I took that left over venison pot roast and added some spicy red chile sauce to it. I also shredded some chicken and prepared it in a manner similar to chicken fajitas. A pot each of Mexican rice and Ranch style beans, guacamole, pico de gallo and garnishes.     I added a couple tablespoons of the spicy red chile sauce to half a cup of bacon grease, brushed my corn tortillas with it and fried them a little harder than usual but still pliable. Similar to adding chile sauce to the masa when making tortillas, makes for a very tasty option for store bought tortillas.                      

When y'all eat gumbo. Do you only add rice? Or is potato salad another staple?

I was watching a show awhile back where Ice Cream was being made with hot peppers.Just was wondering if anyone has try to make such a thing.

Sliced up Duck and Vac packed to marinate for a couple days :) Breast, Legs and Wings separated, diff flours added.   Used Key Lime from my Bush.  Peppers, Garlic, Rosemary from garden Barley Org Miso Ginger Pink Salt Chipotle Smoked paprika    

I was thinking of using just 1 Scorpion or Death Spiral but i got a surplus of Orange Spice atm.  Still gets the "hab funk" from the Habanada but wont melt the face. I think the color of the Orange Spice will also go well with the pineapple. Maybe toss in a little Antep Aci Dolma slivers for a splash of red.   Just made a ripe jala jelly that turned out pretty good too

For the last couple of dinners either the grill or oven was already on, so, poppers: Wind harvested me some aji Amarillo and a aji rojo, so I thought, why not. Just using some stuff I had lying around. Peppers Adobo seasoning Cream cheese Provalone cheese - for a topping strip Elk polish sausage Worst. sauce Halve `em, scrape `em, spoon on a dollop of the above mixed ingredients. Ovenize for about 1/2 hour. You get something like this: Well, pretty much what you'd expect. Decent poppers, especially for unripe peps. I was hoping that this rojo would have some heat, but alas, looks like it will be a straight up bell type. And for some poorer quality pics from the previous evening: Harvested my first Arequipa Giant...

Hi all, i got a for me decent batch of Trinidad Moruga Scorpions and would like to make a spice mix for chicken. U have any good recepies for me? I love the "habanero death dust" mix bot need a bit more heat.   Thanks   Niklas

Three fat chickens spatchcocked and heavily seasoned with a blend of chile powders and other spices. Grilled while repeatedly being doused with fresh squeezed lime juice till the thigh's IT is 185°.         Served up with chiles toreados jalapenos, creamy buttered mashed taters and a vegetable medley.

If i am not wrong a general rice thread is missing. I can't say that i eat rice often (even less cooked, really rarely) nor that i know it well, but i like it. For sure hot pepper doesn't hure here too.   I had a pack of black rice so for dinner i made the following:   200g black rice cempo hitam a dried piri piri cream , about 100g gorgonzola, about 100g  also some Crucolo (i needed it to thicken sauce... It's like Asiago but better) speck, about 150g (i had some leftover for tomorrow pasta) saffron turmeric paprika   First i soaked 2 hours rice as indicated. Then cooked it for 40 mins in 500g water. I used just a bit of salt. I added also a crushed dried piri piri.   In the meantime i prepared the sauce. I mixed gorgonzola and cream...

Had some leftover carne asada I grilled up the night before, so nachos seemed to be the perfect use of the leftovers.   I made the nachos with homemade chili beans, used a bunch of colby jack, and topped with homemade pico de gallo and hot salsa roja. Right before it went in the oven:     And voila - ready for consumption:       I ate the whole darn plate!

I recently stumbled upon a recipe that asked for pepper leaves. I thought they meant curry leaves but they certainly were referring to leaves from pepper plants. This is the first time I have ever heard of people cooking with pepper plant leaves. Am I ignorant, and this is commonplace? I'm kinda excited to try this, especially as I seem to be more adept at growing leaves than peppers! Has anyone here cooked with pepper leaves?