Roast pork tenderloin with some wild mushroom ragu and new potatoes. Cigar box red and a bit of buddy's # 13 
food SnF's Feastival!
- Thread starter SmokenFire
- Start date
Yummmmmmmmm
Guatemalan Insanity Pepper
Guatemalan Insanity Pepper
Nice ... so glad i'm about to cook, or you might have convinced me to overeat ...
That's Straight!
Nice work Dru
Nice work Dru
Leftover skirt steak quesadillas with refried beans, sour cream and some of my sweet creep sauce.
Chili. Tequila.
Separate from growing them or not - you did *get* the MC seeds, right?
I think Ozzy's the only one who didn't ...
I think Ozzy's the only one who didn't ...
grantmichaels said:
Yes, going to have 2 plants this year. Thank you.
a late night...
moar totz! !
moar totz! !
hahaha ... nice!
Sauteed kale, three cheese grits and shrimp etouffee for Fat Tuesday!
and habanero hush puppies too!
and habanero hush puppies too!
Nice plates SF.
SR.
SR.
Pho.
Panang Chicken Curry.
1 lb boneless skinless chicken breast, cut into 3/4" cubes
1/2 green pepper, sliced
1/2 red pepper, sliced
2 frozen big jim chiles, chopped
1/2 onion, sliced
1 medium carrot, halved and cut into half moons on a bias
2-3 tbsp panang curry paste
12 oz coconut milk
nice chunk of ginger, minced
2 cloves garlic, minced
Cut everything up. Start a tbsp of olive oil in a pan over high heat and add the onion/carrot/peppers when hot. Cook, stirring often for about 3-4 minutes. Add the ginger, garlic, curry paste and frozen peppers. Cook another 3-4 minutes over high heat until everything smells great. Add the chicken and the coconut milk. Bring the pan just to a boil, then reduce heat to medium low and continue cooking until the chicken is done and the sauce is thickened slightly.
Serve over noodles or rice and garnish with some fresh cilantro.
Thanks for looking!
1 lb boneless skinless chicken breast, cut into 3/4" cubes
1/2 green pepper, sliced
1/2 red pepper, sliced
2 frozen big jim chiles, chopped
1/2 onion, sliced
1 medium carrot, halved and cut into half moons on a bias
2-3 tbsp panang curry paste
12 oz coconut milk
nice chunk of ginger, minced
2 cloves garlic, minced
Cut everything up. Start a tbsp of olive oil in a pan over high heat and add the onion/carrot/peppers when hot. Cook, stirring often for about 3-4 minutes. Add the ginger, garlic, curry paste and frozen peppers. Cook another 3-4 minutes over high heat until everything smells great. Add the chicken and the coconut milk. Bring the pan just to a boil, then reduce heat to medium low and continue cooking until the chicken is done and the sauce is thickened slightly.
Serve over noodles or rice and garnish with some fresh cilantro.
Thanks for looking!
Burrito Suizo - Picadillo, beans, rice, cheese & roasted jalas rolled and topped with melted queso and fixins. Hell yeah!
Dive in....
This concludes the last four or so weeks worth of what I thought to be worthy photos guys. Thanks for looking.
Dive in....
This concludes the last four or so weeks worth of what I thought to be worthy photos guys. Thanks for looking.