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My obsession with heat and food...JoynersHotPeppers

I have been a long time lurker and finally joined. I figured I'd start posting some of the things I cook or make with the peppers I grow.

First up

This is a Thai Cucumber salad I make with a rare Japanese cucumber I grow, peppers and cilantro are mine as well. I'll take better pictures with the next batch. I have enough stuff right now to do about 10 more 32oz jars.

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A picture of the cucumber plants

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Twins, both rubbed down with 2 different rubs and contain my 15 pepper blend.

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Lobster roll with previous nights lobster leftovers. Contains one of my pepper blends.

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Homemade lump crab cakes with black bean corn salsa I threw together. Cake have my tri-thai blend and 15 blend in the salsa.

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Sausage and Peppers, Joyner style.

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Click to expand...
Oh my, pork porn it is...Boston pulled away from the bone like a hot knife in butter. Tomorrow there will be some amazing sandwiches with homemade spicy slaw!

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All the awesomeness in this thread and you pick the salad to comment on? Fail HTH. Now go make something awesome and post it as a penance.
 
Haha. I went through this whole topic, but as each new post came to play, the one before it vanished in the sea of memories to be forgotten... With my attention span, that of an 8 year old, naturally, the last post stood out the most and was fresh on my mind to comment...

Now I have a task... damn it. I'm not the chef, but peanut butter banana bars to come. Desserts are the new "it" Drunken desserts... coming to a forum near you
 
Love me some of that Fra Diavolo Shrimp! The only shellfish my wife will eat is Scallops, so I get to eat it when she's away. I've noticed a big difference in the taste of the Gulf Shrimp as opposed to the farm-raised stuff... Gulf Shrimp definitely taste better! I guess they have the oil spill cleaned up enough that they're starting to sell them again, though at a reduced level. Not sure if it's because of that or maybe some of the Shrimpers didn't have the cash to replace boats lost to Katrina...
 
Those shrimp are actually local to North Carolina. They are the best shrimp on the planet IMHO. They are firm and sweet and peel so perfect when cooked right. I find it hard to eat other shrimp for a few weeks after I eat these. I had 4 pounds brought to me a few weeks ago and I brought back 3 pounds Thursday. The never stand a chance and I make some banging cocktail sauce for the ones that get steamed with JO #1 crab spice.

You ever do Fra Diavlo Lobster?
 
@THP, Thanks!

Headed to the Islands tonight, Walkerswood jerk skirt steak, Basmati rice and black beans on pepper riods.

Still under preparation

1) Peppers for the lazy mans way of black beans
2) Mostly deseeded and finely chopped
3) Peppers into the black beans
4) Resting the skirt steak before it hits the grill

Resting before the slicing...

Sliced then plated
 
Great day to smoke! Nice and cool, football and beer.

Doing a whole chicken that was in brine for 4 hours and had an orange stuffed in its cavity. While that is cooking I am doing a bunch of trays of pods!
 
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