food What was the last spicy meal you cooked?
- Thread starter The Hot Pepper
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Queso, biscuit, canadian bacon, egg, sriracha. Its what's for breakfast. Whamo!
AWESOME Jay!! Is that a smoked chile gouda? How 'bout the other cheese? Do tell compadre.
I was hoping to bait someone into hassling me for not posting pics but I found no joy. Here they are anywhoooo...
1/2 stick butter and 1tb of flour for the roux
2-3 cups of heavy cream brought to simmer and handfuls of shredded sharp tillamook cheddar
mrs. blues did up some biscuits and eggs. Splooged the biscuit with sriracha and canadian bacon
Topped with an over easy egg and swimming in queso.
Queso is butter, cream, and cheese, and now replaces bacon as the new vegan kryptonite!
I was hoping to bait someone into hassling me for not posting pics but I found no joy. Here they are anywhoooo...
1/2 stick butter and 1tb of flour for the roux
2-3 cups of heavy cream brought to simmer and handfuls of shredded sharp tillamook cheddar
mrs. blues did up some biscuits and eggs. Splooged the biscuit with sriracha and canadian bacon
Topped with an over easy egg and swimming in queso.
Queso is butter, cream, and cheese, and now replaces bacon as the new vegan kryptonite!
Ooo la la, Omri!
Sorry, lame attempt at pics later ain't up to snuff.... ;o)
Now look who's getting called out for NO PICS! LOL - Bait taken!
Sorry, lame attempt at pics later ain't up to snuff.... ;o)
Very nice TB, you can keep the baby chickens, just double up the Canadian bacon for me.
The cheeses are indeed smoked chile gouda, as well as a little mozzarella, and sharp cheddar. Added some milk and melted very slowly. Then I added two big ladles of yesterday's chili and stirred it up good. I think I can see this morphing into one more thing...poppers.
The cheeses are indeed smoked chile gouda, as well as a little mozzarella, and sharp cheddar. Added some milk and melted very slowly. Then I added two big ladles of yesterday's chili and stirred it up good. I think I can see this morphing into one more thing...poppers.
Damn! I shoulda' waited just a little longer to post and you would have been in the net!!
Whereda' hobo's at?
Camera malfunction, so no pics. (So sorry, TB!)
Spicy Asian Meatballs tonight ~~~ started with a found recipe, then said "whatever" and started dumping stuff into the bowl. I liked them. You decide if you do, too. Measurements are at least close to what I used.
3/4 cups panko (or other breadcrumbs)
1-1/2 pounds ground dark-meat turkey
3 scallions, white parts thinly sliced
1/3 cup chopped fresh cilantro leaves
4 teaspoons fish sauce
2 tablespoons (give or take....) hot pepper sauce - I used jolokia
2 teaspoons (more or less) ginger juice
4 teaspoons sugar
1 (or more) large garlic clove, minced
1 teaspoon (as much as you like...) allspice
Sea salt
Preheat oven to 450F. Combine panko and 3 tablespoons of water in a bowl, let stand 5 minutes. Add everything else, mix well, then form into meatballs (about 12.) Heat a tablespoon olive oil in a large skillet over medium-high heat. Brown meatballs on all sides, about 10 minutes. Transfer to a rimmed baking dish, and bake until done, about 10 minutes more. Serve with chile-ginger dipping sauce and lime. I'm thinking I've forgotten a couple seasonings, but you can improvise. I would consider adding fresh lemongrass next time.
These were very moist, which kind of surprised me given the very-low fat content, and tasted quite good.
Spicy Asian Meatballs tonight ~~~ started with a found recipe, then said "whatever" and started dumping stuff into the bowl. I liked them. You decide if you do, too. Measurements are at least close to what I used.
3/4 cups panko (or other breadcrumbs)
1-1/2 pounds ground dark-meat turkey
3 scallions, white parts thinly sliced
1/3 cup chopped fresh cilantro leaves
4 teaspoons fish sauce
2 tablespoons (give or take....) hot pepper sauce - I used jolokia
2 teaspoons (more or less) ginger juice
4 teaspoons sugar
1 (or more) large garlic clove, minced
1 teaspoon (as much as you like...) allspice
Sea salt
Preheat oven to 450F. Combine panko and 3 tablespoons of water in a bowl, let stand 5 minutes. Add everything else, mix well, then form into meatballs (about 12.) Heat a tablespoon olive oil in a large skillet over medium-high heat. Brown meatballs on all sides, about 10 minutes. Transfer to a rimmed baking dish, and bake until done, about 10 minutes more. Serve with chile-ginger dipping sauce and lime. I'm thinking I've forgotten a couple seasonings, but you can improvise. I would consider adding fresh lemongrass next time.
These were very moist, which kind of surprised me given the very-low fat content, and tasted quite good.
Amen to healthy eating and taco's. I know a fisherman named Jesus that recommends fish taco's. Good enough for Chuey, good 'nuff for me.
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Oh no you didn't!!!! That was just one sin and now I must pay a lifetime in hell here in THP for it.
OMG this food looks so good! The queso dip JT...........don't even get me started. That hobo stew looked amazing too! and let's not forget that egg/queso/canadian bacon and biscuit YUM. I will have to go with you though Cory....that taco looks good and after these holidays, it is exactly what I should be eating.