Search results

Cobb salad(bed of mixed greens/roast chicken/bacon/hard boiled eggs/better boy tomato from the garden/blue cheese), rocoto vinaigrette dressing. His and hers plates.

Sometimes mother nature warns you not to eat something...this reaper I picked today is a prime example

No, aji limo is a completely different pepper than lemon drop. Different species, flavor, aroma, etc. Ají limo=ají from Lima. It is the pepper most commonly used in fish dishes, and the national dish in Peru, ceviche.

Thanks! Yes, they are delicious. That's probably why they are some of the most commonly used chiles in Peruvian cuisine. I'd probably be down to share some seeds in a few more generations, when they are approaching big jim size

Chicken heart anticuchos & bacon wrapped scallops skewered and grilled over Kingsford and cherry wood. Fried potato slices smothered with aji verde(aji limo/culantro/lime juice/EVOO/S&P), chinese broccoli sauteed with soy sauce/black vinegar/garlic.

Thanks man! It was seriously deeeeelicious

A nice morning picking of some Chinense from Peru. Aji limo yellow, aji limo red, and aji mochero. I of course saved some of the best pods for seed stock for next year. These are pretty friggin giant for aji limos, and are a testament to me selectively saving good pods for seed stock each...

A nice morning picking of Santa Natalias and Aji Largos(pubescens).

Sometimes a man makes himself an epic plate of Q. This is that time 3" thick slab of beef ribs, slowly roasted over kingsford and apple wood. Weber roasted potatoes & corn, dusted with merkén, and chorizo argentino. Genererous slurry of aji limo spiked chimichurri for dunking all of that...

https://youtu.be/voN0HfMzjQQ

Roast chicken quarter dry rubbed with ground merkén/black sesame seeds/oregano, tostones(mashed and fried plantains), and baby bok choi wilted with oyster sauce/soy sauce/garlic.

What's better than lomo saltado...? Lomo saltado made with picanha, instead of flank...that's what!

Grilled Picanha/mushroom/onion kebabs marinated in olive oil/oregano/white pepper/sal parrillera/black sesame seeds, grilled sweet corn with Kerrygold & dusted with merkén, aji limo spiked chimichirri casero, chorizo argentino, and pan fried garden okra.

That aji de gallina looks seriously awesome! That's pretty cool that you are waiting to find out the sex of the baby. I hope your wife has a healthy and relatively pain free delivery. It's so exciting to have a new addition to the family so close!

Salud, Warrantman! This sipper is a sour saison aged in gin barrels. So tart, with that peppery saison flavor I dig so much. The gin barrels impart a "Summer" feel into this one, that really made me just sit down on my back porch, and soak in the beatiful evening in my garden.

It looks like the Santa Natalias will be deep red after all. They go through the same color change as an aji limo rojo, which is unique to me, in all of the rocoto varieties I've grown. Green-super dark green-yellow-orange-salmon-red. I'll be picking one and trying it out in the next day or two.

Here is my hedge of big apple rocotos. There are 3 plants in there, sandwiched between an aji charapita plant on the right, and an aji limo plant on the left. The aji charapita was supposed to be a natural barrier between my big apples, and giant rocotos, but the rocotos have pretty much...

That sudado looked tasty! That's one of my wife's favorite Peruvian dishes that I cook.

I'm glad you guys are digging the stuffed shells! They were super good, and leftovers were even better.

Jumbo shells stuffed with ricotta & italian cheeses, smothered in San Marzano/rocoto/beef sauce, covered with cheese, and baked until brown bubbles formed. Garden salad with an aji limo vinaigrette.