MeatHead1313 said:
Plants are looking good HBJ! Congrats on the MoA as well. The MoA seeds I got from Jamison popped quickly for me. Almost want to fast forward the next few months til I can finally try one! Bonnets are quickly becoming my favourite pepper, and from all I've read I think this one will set it off for me.
Got any good recipes for squirrel? Hopefully going sight my .22 in this weekend, and have had offers from a few people to take me hunting. I've never killed or cooked squirrel before, but looking forward to trying some.
My first experience with bonnets was last season with the TFM and chocolate varieties. TFM quickly became a favorite of mine, but did notice some after tasting of the peppers. My only MoA has been with Annie's sauce and it is stellar. Decided to go with just MoA this year and will have them isolated. Looks like I will have 14 plants of these. Should be loaded with pods.
Recipes for squirrels is simple. Fried or in dumplings. Young ones get fried, old ones get put in dumplings. First thing for the old ones is to brown them in a CI and then put them under pressure. I have a small pot with a lid and a valve so I can pressure fry them. I suppose over night in a crock pot would work too.
That takes care of the meat part. Then make your sauce. Flavored how you like it. I then cook my dumplings in that sauce. Once the dumplings are removed, I thicken the sauce with a roux.
Once it is almost thick enough (it will tighten up over time) I add the dumplings and the squirrel meat.
The removal of the dumplings before thickening is critical or you will bust up all your dumplings. I use a pot with a spaghetti insert to make dumpling removal easier.
A trick on the roux is once it is cooked, the more you cook it, the less flour taste you will have. Just don't burn it. Once the roux is ready, I like to add some of my sauce to the roux and stir. Most people will add the roux to the boiling sauce to thicken. This can lead to lumps. Adding some sauce to the roux smooths it out prior to adding it to the rest of the sauce in the pot.
If you want to make it with home made noodles instead of dumplings, you can omit the roux as the home made noodles will soak up the sauce and thicken it on their own.
I am thinking if I get a couple young ones next season to try smoking them. Just don't know if I should brine them first or not.
Hope this helps.
you aren't kidding that you will be loaded with pods. That will be freakin' awesome to see this fall. Lot of heat there.
....never seen them referred to as Pete.
