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Stickman's 2012 Gochu Pepper Glog

Well, here we go... Started about 35 Korean Gochu Peppers and a few Korean salad peppers, jalapenos and orange habs. All are mostly up today but the habs. I started them early last week in my heated grow tent down in my cellar on top of a grow mat, but didn't have the thermostat quite dialed in. When I left it it was 70 degrees f. in the tent. When I checked again the next morning it was 85 degrees, and I was afraid I'd cooked the seeds, so I moved them onto my kitchen windowsill on the grow mat and awaited developments. Looking much better now. I'll give the Habs until the weekend to pop, then move the flat down to the grow tent.
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JoynersHotPeppers said:
Looking good, you will have some apple wood smoked jalapeno powder arriving today I hope! Looking forward to the arrival...
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Came home from work today to find a package from Chris at JoynersHotPeppers. Thanks Chris!
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They all look and smell dynamite... especially the smoked black jalapenos! I think I recognize the orange thai and white jalapenos. What are the other pods? The largest of the orange pods looks kind of like a fatali. I had a piece of the gnarly-looking one the second from the left... it had a strong chinense flavor and a pretty good amount of heat. Nice and crunchy too. I put the fire out in about 5 minutes with a beer, but it warmed the cockles of my heart for a good half hour after that.
I hope you enjoy the gochu powder. It's probably a lot tamer than you're used to, but it has a nice flavor and aroma. It's great in marinades, kimchi and stir-fries.

Ausmith said:
Nope. It's gone. :tear:
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Nothing for it but to make more!
 
The 2 peppers to left are from the Naga Morich plants, one plant gigantic pods the other smaller. 4 pods in middle should have been Thai Orange, they cross bred with something else and no idea what they are. Of course far right is white habaneros. Enjoy and I will do the same!
 
Rick that powder is adding up that is great you were able to fill the three containers. That great you wore the gloves with deseeding the habs I deseeded some peppers Matt sent me without gloves and scratch my back not fun cut a cactus leaf and started rubbing the aloe vera. Awesome door gift you got from Chris. Hopefully your garden is still doing awesome as well you and your family
 
SocalChilehead said:
Rick that powder is adding up that is great you were able to fill the three containers. That great you wore the gloves with deseeding the habs I deseeded some peppers Matt sent me without gloves and scratch my back not fun cut a cactus leaf and started rubbing the aloe vera. Awesome door gift you got from Chris. Hopefully your garden is still doing awesome as well you and your family
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Hi Fernando
Did rubbing the capsaicin burn with aloe help much? I've found that if I get a little too much heat from the chiles in my mouth I can douse the fire with sugar in some form... A piece of ripe fruit, a hard candy or a beer usually does the trick. If it's on my skin I just bear it.
The garden is still going great, though the things that love hot weather are slowing down as the nights get longer and cooler. We're heading out to my Mom's later today for a chicken BBQ and I'm going to pick up some sweet corn at a farmstand nearby.
Take care, and have a great weekend buddy!
 
Lots to do today, so a big breakfast is in order.

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Fried some peppers and half a red onion...

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chopped some garlic chives and summer savory...

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Assembled ingredients on top of the eggs and added a few slices of cheddar cheese...

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Et Voila! My wife holding her breakfast... mine followed. Cheers all!
 
Got ahold of a piece of Bluefish and decided to prepare it my favorite way... Cajun Blackened!

First, I put into my coffee/spice grinder:
1 tbsp Spanish Paprika
2 and a half tsp salt
1 tsp onion powder
1 tsp garlic powder
1 and a half tsp black peppercorns
1 tsp the chile powder of your choice... I used my gochu pepper powder
a half tsp dried oregano
a half tsp dried thyme
a quarter tsp rubbed sage

grind it all up together and you'll have enough rub for about 3 pounds of meat.
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Rinse fish filets under cold running water and pat dry with paper towels. Liberally coat with the spice mixture and rub it into the surface of the meat...
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Get a cast iron skillet hot enough to smoke, add a pat of butter and swirl it around in the bottom and apply the meat, spice side down. Sear for 15-20 seconds in the hot pan, and apply more of the rub to the upper surface of the meat. Flip the meat over and sear for another 15-20 seconds on that side. This sears the spices on the surface of the meat so they don't "wash off" when the cooking meat exudes its juices. Place the seared pieces of meat into an oiled baking dish and bake at 350 degrees until the meat flakes in the case of fish, or the safe temperature as determined by instant-read meat thermometer in the case of chicken or pork.
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To accompany the Bluefish, I made a pot of rice and Moroccan greens with Collards from my garden.
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Looks great! Lot's of good blue fin tuna around currently. I got your powder the same day as you received mine. Have not tried it yet but it looks wonderful. I'll post a review once I use it in some fashion, thanks again!
 
Dang It Rick,

I knew I should have waited till lunch to come over here and see how ya been doing!

Question, what's the heat level like on your Gochu Garu, that's the powder, right?
 
Wow, Rick! I miss a couple of days over here, and you are making all kinds of peppery goodness!

I make a rub that's almost identical to that, to use on Tilapia, the only difference is that I've never seared it first. The filets are so thin, I'm afraid they'd fall apart. I'll have to try that technique with a thicker cut of fish.

Was this batch of sauce apple habanero like before, or did you use another recipe this time? My peach habaneros have quite a few full sized pods on them. Now I just have to wait for them to ripen. I'll make jam with some of them, but I'd like to make some sauce.
 
RocketMan said:
Dang It Rick,

Hi to you too Bill... :P

I knew I should have waited till lunch to come over here and see how ya been doing!

Well... as you can see I got into pepper growing for what I can make from them. Glad you like what you see!

Question, what's the heat level like on your Gochu Garu, that's the powder, right?

Right, gochu garu is the pepper powder... gochu jang is the pepper paste. I've never had it tested for Scoville units, but I'd say they're about as hot as Jalapenos... pretty tame for most of the folks around here, but I like the flavor. Don't forget though... drying and grinding compresses them quite a bit. A tablespoon of powder is about equal to 5-6 deseeded chiles.
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highalt said:
Wow, Rick! I miss a couple of days over here, and you are making all kinds of peppery goodness!

I make a rub that's almost identical to that, to use on Tilapia, the only difference is that I've never seared it first. The filets are so thin, I'm afraid they'd fall apart. I'll have to try that technique with a thicker cut of fish.

Was this batch of sauce apple habanero like before, or did you use another recipe this time? My peach habaneros have quite a few full sized pods on them. Now I just have to wait for them to ripen. I'll make jam with some of them, but I'd like to make some sauce.
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Hi Bonnie
Try the rub on chicken and pork too! Same technique. It goes extremely well with them too. I only sear the meat for 15 to 20 seconds on each side before putting it in the oven so I don't see that it wouldn't work with Tilapia as well.
The orange habanero sauce I made this weekend was a traditional one from the Yucatan made with carrot, white onion, roasted garlic, the habaneros, cider vinegar, water, salt and a little sugar. This is a similar recipe... http://www.habaneroc...-sauce-recipe It came out about the consistency of ketchup... maybe a little thinner. Good and hot though! I dipped a fork in and shook it off before putting it in my mouth, and it lit me up good.
Someone said in a sauce making thread here that it was just as expensive to buy sauce bottles from an online retailer and pay for shipping as it was to buy cheap hot sauce at a discount grocery, dump the contents, wash out the bottles and refill them; so that's what I did. I got half a dozen cheap seafood sauce bottles for a buck apiece, poured the contents down the toilette and ran them through the dishwasher. They cleaned up nice and washing took the labels off too. Then I sterilized the bottles and caps and filled them with the sauce I'd made. Pretty easy.
We're pullin' for you to get a decent harvest off of your peach habaneros just so we can see what you do with them!
Cheers

Sanarda said:
OMG You are a cooking beasttttt... ugh im hungry
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Thanks! What sort of stuff do you do with your chiles?
 
Rick, I figured out why I do not frequent your grow as often I should . Cause I am too damn fat and all I want to do is eat when I am here :rofl:

No but seriously great grow and even greater food :drooling:
 
romy6 said:
Rick, I figured out why I do not frequent your grow as often I should . Cause I am too damn fat and all I want to do is eat when I am here :rofl:

No but seriously great grow and even greater food :drooling:
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Hi Jamie!
Thanks for stopping by and the kind words. I'm sorry to say that I haven't checked your grow log out yet, but there are so many good people here it's hard to get to them all. I'll definitely be making the effort this week as work permits. I hear you about carrying around a spare tire... I've got one of my own, but I try to be moderate and active enough that I'm not accidentally mistaken for the Goodyear blimp...

Sanarda said:
I mostly eat them with the meal for the night since I don't have enough yet to make powders or sauce.
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Well, there's always next season... You don't need a lot of space to grow a lot of chiles. I have about 60 of them planted in a space that's six feet by 24 feet.
 
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