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Thanks man! It was a pretty awesome plate tobdig into for sure.

That looks great, Mike! Wrapping the pork in banana leaves is such a great idea, especially for a luau themed party!

It's really tasty, but my FM jalas actually have a good kick, and good flavor. Jalapeños are some of my least favorite peppers, but I actually don't mind the FMs at all.

I picked these while watering and dodging mosquitos this morning. There are many more ripe ones out there that I'll go after tomorrow. There are quite a few rocotos not in this pic, because I'm saving those for the Pubescens thread. Reaper, P. Dreadie Scotch Bonnet, Aji Limo red, Aji Limo...

I picked up three live "new shell" lobsters flown in this morning from Nova Scotia for a reasonable $26. I of course fired up the grill Grilled "spatchcocked" lobster basted in aji limo/kerrigold/garlic/lemon juice/parsley, steamed artichoke with lobster bast dunk, brussels sprouts covered...

Oh yeah, super common technique, even in Arequipa, rocotos are boiled that way. No one wants to shit their brains out after eating a couple of stuffed rocotos.

Seco de cordero, steamed asparagus, kale/spinach/chard smothered with salsa pebre & sliced San Marzanos.

Grilled lamb kabobs, rocoto spiked salsa pebre, rocotos rellenos, grilled brats, garden salad with sliced San Marzanos & topped with an aji limo vinaigrette.

I gotta say, those Santa Natalias are HOT! I'm making rocoto relleno with some right now, and I had to boil them 3 times in vinegar/salt/sugar to make them edible for my wife. The typical Peruvian rocotos take only one boil for her to be able to eat them.

It'a funny you mention that, because I just finished some chipotle powder today. Farmers market jalapeños smoked over apple wood, then dehydrated, and ground into powder.

I would recommend an application of a good high phorphorous fertilizer, to encourage flowering. Also, maybe a bigger pot. I have my big apple rocotos in 15 gallon root pouches, and they are absolutely gigantic plants. They aren't flowering as heavily as the rest of my Pubes, but each flower...

Thanks man! It's definitely tough not to use flour/corn meal/batter on the okra. I just fried the okra without any batter, and it still came out really well.

Charcoal grilled jerk style chicken kabobs(chicken thighs marinated with scotch bonnets/garlic/olive oil/S&P/5 spice/garam masala) sprinkled with black sesame seeds, rocoto spiked salsa criolla, mixed greens topped with sliced garden tomatoes & drizzled with aji limo vinaigrette, and fried...

I'm about to try these big browns out in a few days for the first time. This is my first time growing them. They flowered and podded up no problem during the 95-100 degree daily heat we went through in July. My only complaint is that it is super hard to tell when they are ripe. I'll give it...

Thanks man! I've been going low carb since August 1st, so no pasta/rice/potatoes/bread/flour etc... I can still eat meat, plus it forces me to be a bit more creative with my side dishes.

Grilled lamb rib chops, roasted bok choy basted with red miso/butter, and an aji limo spiked salsa criolla.

Several of the big brown rocotos are starting to ripen up, and are putting off some seriously YUUUGE pods!

I dug around in my rocoto bushes for a few minutes today, and got a decent little early August Pube harvest. 1 giant arequipa on the left, aji largo in the middle, and Santa Natalias on the right.

Pan seared sirloin, tossed greens with San Marzano slices & minced aji limo with a rocoto vinaigrette, and a steamed artichoke.

Skillet seared Mahi Mahi dusted with peach bhut salt, seared scallops, steamed asparagus, and sliced garden better boy dusted with peach bhut salt.