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contest BEGIN! Soup n Sammie Throwdown

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Menudo Con Una Torta de Chile con Carne


4 lbs tripe
1 onion
3 cloves of garlic
30-40 dried red new mexico chile pods
29-30 dried/fresh pequin pods
4 limes

Scrub the tripe with salt and lime juice, then soak it in water for about an hour. Rinse the tripe, then boil it for 10 minutes. Strain and rinse the tripe, then cube it up, and put it back in the pot to begin boiling again. Throw in 3 cloves of crushed garlic. Boil for 3-3.5 hours.

Rehydrate your dry chile pods, spoon some of the tripe broth in a blender and put in the rehydrated chiles. Liquify, then put into a pot and begin to simmer the red chile sauce.
Once the tripe is nice and tender, pour the red chile sauce into the pot. Simmer for 30 minutes.
Rinse your hominy very well to get rid of all of the starchiness. This is important, so that the broth stays nice and red, and keeps that nice consistency of not too thick.
Pour the hominy into the pot with the red chile sauce and tripe. Simmer for 10 minutes. Add salt to taste.

Chile con Carne

2lbs of pork loin
2 onions
4 cloves of garlic
25 roasted, peeled, deseeded, destemmed Hatch green chiles

Cube your pork and throw it in a skillet on hight with a bit of olive oil to brown all sides of the cubed pork. Dice up your onions and green chile. Put all of the meat, veggies, along with the garlic into a crock pot. Dont add water! The juices from the pork, and onions will release and make it come out tender and juicy. I usually leave it in the crock pot for 5 hours or so. Add salt and pepper to taste.


4 cups of flour

1 tablespoon of lard
2 tablespoons of honey
2.5 teaspoons of active yeast
2 teaspoons of salt
1.5 cups of water

Mix a cup of warm water with the honey and yeast. Once the yeast begins to bubble well, mix the water with all of the mixed dry ingredients in a bowl. Add another half cup of water to the mix. Make sure to heat up the lard, so that it liquefies before adding it to the mixture. Knead the dough for 15 minutes or so, then put it in a covered bowl for an hour to rise. Punch down the gas from the dough, then make your individual bolillos. Allow the bolillos to rise for another hour, then heat an oven to 350. Cut a slice in the bolillos right before adding them to the oven, and put a tray of ice cubes in the bottom rack of the oven to create steam.

Plating the sandwiches. Slice open the rolls, butter both sides, then add some some sliced avocado. Add some chile con carne on top, then top that with some bacon, then cheese, then egg.

The torta prepping station.


[SIZE=16pt]JHP’s Clash of cultures ending in a marriage of flavors[/SIZE]










Thai coconut curry butternut squash soup
  • 2 tablespoons coconut oil
  • 2-pounds butternut squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, pressed or chopped
  • 2 to 3 tablespoons Thai red curry paste
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon sea salt
  • 4 dried Thai peppers
  • 1 tablespoon fresh lime juice
  • 4 cups (32 ounces) vegetable broth
  • ½ cup full fat coconut milk for drizzling on top
  • ½ cup large, unsweetened coconut flakes
  • Handful fresh cilantro leaves, chopped
Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
While the soup is cooking, toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so they don’t burn. Transfer coconut flakes to a bowl to cool.
Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it’s not quite flavorful enough for you. Remove the soup from heat and let it cool slightly.
Working in batches, transfer the contents pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro.
Fried Flounder Po' Boy
  • 2 pound fresh flound filets
  • - House of Autry med hot breader
  • - oil for frying
  • - Some good old Po' boy rolls, toasted of course
  • - Roasted red pepper aioli (recipe below)
  • - butter lettuce
  • - pickles
Heat oil to 367, bread flounder and fry until done, 2 to 3 minutes. Make your sandwich and fist pump to the best while shoveling it down your pie hole.
Roasted Red Pepper Aioli
  • Whole Red Bell Pepper
  • 1/4 cup Duke's mayo
  • 1 tablespoon sourcream
  • 2 garlic cloves crushed
  • salt and pepper to taste
Place a whole red pepper over fire, grill or gas burner and once charred place in a bag to steam. One skin peels easy, peel the pepper. Dice the pepper finely along with the garlic and add the remaining ingredients. Stir and set aside.

Grass Snake

Extreme Member
Grass Snake's Chili and Grilled Cheese Especial
Ingredients Chili:
1 lb Ground Meat
Half Onion
14.5oz can Hunts Diced Tomato
10oz can Rotel
16oz can Bush's Kidney Beans
16oz can Bush's Pinto Beans
1lb 13oz can Goya Black Beans
1 packet McCormick Chili Seasoning
Cayenne Pepper
D3 Pepper Flakes
First brown Ground Beef then Mix in remaining ingredients for the Chili and slowly bring to a simmer.
Ingredients for Grilled Cheese:
Sun Beam White Bread
Provolone Cheese Slice
Velveeta Cheese Slice
Diced Red Bell Pepper
Directions: Put Provolone, Velveeta, and diced Red Peppers between bread and grill
Pics Pending....


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Extreme Member
GM's Guyanese Pepper-Pot && Beef and Cabbage Soup

1) https://www.youtube.com/watch?v=DgQPslDi8Tw
2) https://www.youtube.com/watch?v=lEOhkL9UqEM
3) https://www.youtube.com/watch?v=YdCYul0ZvQM
4) https://www.youtube.com/watch?v=F8EW2-RL1m4
5) https://www.youtube.com/watch?v=ZYpH14CtpW4
6) https://www.youtube.com/watch?v=x_tYT7x4vv0
7) https://www.youtube.com/watch?v=iD1Uit65Ejk
8) https://www.youtube.com/watch?v=uvFt5y1mAKY


1) "Steam" meat to de-fat it.
2) Use pork in addition to beef, and beef bones.
3) Reduce liquid by 2/3 to 3/4.
4) Improves, like braised dishes.
5) Casareep is not easily mimicked with molasses, and preserves meat when it's left on the range for days, traditionally.
6) Cloves are optional, or at least Caribbean Pot doesn't like them (like me).
7) Can use more casareep, or split and use some brown sugar too.
8) To cinnamon, or not to cinnamon - that is the question?!??!

Beef and Cabbage Soup:

2x lb 93% Grass-fed Beef
2x Cans of ROTEL "Hot" Diced Tomatoes with Habaneros
2x White Onions (Danielle prep'd)
1x Head of Cabbage (Danielle prep'd after I removed the stem)
1x Tsp Knorr Chicken-Flavored Broth Mix to taste.
8x oz Filtered Water
1/2 Stick Salted Butter
~Tbsp Bomba! Tomato Paste


1) http://thehotpepper.com/topic/62455-begin-soup-n-sammie-throwdown/page-6#entry1374946

Guyanese Pepper-Pot:

(Approximate Measurements)

3x lb Beef Chuck Short Ribs
3x lb Beef "Stew Meat"
1x Navel Orange's Skin
2x Tbsp Minor's Beef Soup Base
1x Large White Onion
1x Box of Chicken Broth
1x Bottle of Three Floyd's Gumballhead (from D3monic)
2x TFM? Scotch Bonnet (from Freeport Bum)
1x Scotch Brain (from Freeport Bum)
12x Mystery Citrus (Yellow Charapita as pickled by tctenten)
1x Loaf of French Bread
1x Jar of Casareep
4x Sprigs of Fresh Thyme
1x Tbsp BLiS Hardwood-Smoked Barrel-Aged Soy Sauce
1x Package (8oz) of Dice Cure81 Ham
1x Tsp of Rancho Gordo Star Dust
4x Half-size Slices of Smoked Gruyere Cheese (used half of what was plated)
1x Tsp Mayo for toasting roll
1x Half-cup of homemade pikliz (process below)
1x Bottle of Founders Dark Penance (Black IPA)
2x Fresh peppers from Freeport Bum, as garnish


Honestly, after browning the beef, and then steaming/draining it to de-fat it, you just put the ingredients in the pot and bring it to a boil for a good while, and then reduce to a strong simmer in an effort to reduce it by half. I split the casareep, and added the second half at the half-way point, and I waited until near the end to add the Charapita and fresh thyme, in an effort to have those flavors remain fresh at serving time. Otherwise, see below ...

Pepper-Pot Process/Sequence Posts:

2) http://thehotpepper.com/topic/62455-begin-soup-n-sammie-throwdown/page-7#entry1375047
3) http://thehotpepper.com/topic/62455-begin-soup-n-sammie-throwdown/page-7#entry1375064
4) http://thehotpepper.com/topic/62455-begin-soup-n-sammie-throwdown/page-8#entry1375086
5) http://thehotpepper.com/topic/62455-begin-soup-n-sammie-throwdown/page-8#entry1375132
6) http://thehotpepper.com/topic/62455-begin-soup-n-sammie-throwdown/page-8#entry1375142
7) http://thehotpepper.com/topic/62455-begin-soup-n-sammie-throwdown/page-9#entry1375157
8) http://thehotpepper.com/topic/62455-begin-soup-n-sammie-throwdown/page-9#entry1375198

Pikliz Process/Sequence Posts:

1) http://thehotpepper.com/topic/61646-gms-making-something-with-peppers/page-4#entry1353250
2) http://thehotpepper.com/topic/61646-gms-making-something-with-peppers/page-4#entry1353310
3) http://thehotpepper.com/topic/61646-gms-making-something-with-peppers/page-4#entry1353324
4) http://thehotpepper.com/topic/61646-gms-making-something-with-peppers/page-4#entry1353333
5) http://thehotpepper.com/topic/61646-gms-making-something-with-peppers/page-4#entry1353341
6) http://thehotpepper.com/topic/61646-gms-making-something-with-peppers/page-4#entry1353344
7) http://thehotpepper.com/topic/61646-gms-making-something-with-peppers/page-5#entry1353351

Entry Pictures:











Tasting Notes:

It was a nice smell in the house all afternoon and evening, reminiscent of the sweet aromatics of barbecue, and the flavor had a really nice citrus/orange nose, like a spicy orange beef at a quality Chinese restaurant ...

The pikliz really cut through the potent, somewhat decadent beef and really resulted in a nice 'balance' in the final sandwich. The 'smoked characteristics' from the small amount of gruyere really tied the room together on mimicking what I was after in my original plans to cook it outside in a Dutch oven, over fire, and it's worth noting that I only used half of the cheese that was depicted on the plate.

It was really good ... in the same way I imagine a pot of P. Dreadie's Trinidad stew would be!

Cheers! :cheers:

The Hot Pepper

D3monic said:
Oops thought that was pumpkin soup, 
butternut squash sounds even better. 
That flounder looks perfect.. man oh man I miss some fried fish. 
Ah man I shudda guessed I had it pinned at butternut and flounder!
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