I'm a patcheye broke legged beer can lickin' fool!
food What was the last spicy meal you cooked?
- Thread starter The Hot Pepper
- Start date
Tonight we made a filling for either enchiladas or burritos or something similar. To
begin, a whole chicken was disjointed and placed in water along with one chopped
red onion, two stalks of celery and carrots, an entire head of garlic, multiple spices
and 10 dried Japones chilies.
I've actually never cooked with Japones before but decided to purchase a bag after
reading the article about them in the recent Chile Pepper Magazine. They have a
good flavor and a nice little amount of heat.
The water was brought to a boil and then the heat was lowered and the pot was
lidded and allowed to simmer for two hours. The meat was shredded and added
to a frying pan along with freshly sliced red onion and poblano peppers, additional
garlic and chopped Japones. Oh yeah, and Ring Of Fire Hot Sauce.
After a good stir some beer was added and allowed to simmer.
Not being quite spicy enough, four more Japones were added.
Now it just needs some flour tortillas, cheese and whatever else I can find!
Of course, the initial cooking liquid is being saved for stock.
begin, a whole chicken was disjointed and placed in water along with one chopped
red onion, two stalks of celery and carrots, an entire head of garlic, multiple spices
and 10 dried Japones chilies.
I've actually never cooked with Japones before but decided to purchase a bag after
reading the article about them in the recent Chile Pepper Magazine. They have a
good flavor and a nice little amount of heat.
The water was brought to a boil and then the heat was lowered and the pot was
lidded and allowed to simmer for two hours. The meat was shredded and added
to a frying pan along with freshly sliced red onion and poblano peppers, additional
garlic and chopped Japones. Oh yeah, and Ring Of Fire Hot Sauce.
After a good stir some beer was added and allowed to simmer.
Not being quite spicy enough, four more Japones were added.
Now it just needs some flour tortillas, cheese and whatever else I can find!
Of course, the initial cooking liquid is being saved for stock.
Had shredded pork enchiladas tonight. Trimmed a #3 pork loin roast of fat and membrane and cut into 2 inch chunks. Simmered for a few hours with a yellow onion, peeled and cut in half, two cloves of garlic, peeled and crushed, half a 7 ounce can of chipotles in adobo and enough water to cover. After simmering, shredded and set aside. Made the enchilada sauce from 3 pasilla chilies, 1 cup of boiling water, half of a large red onion, chopped coarsely, 3 cloves garlic, peeled, 3 large ripe tomatoes, quartered, 1 tsp sugar, half tsp ground cumin, half tsp dried oregano, quarter cup of lime juice and salt to taste. Soaked the pasillas in the hot water for an hour. Removed stems and seeds and put into a blender with all the other ingredients. Pureed and heated in a saucepan on low heat while frying the corn tortillas and preheating the oven to 350 degrees. Put a cup of sauce in the bottom of a rectangular casserole dish and a cup in the shredded pork. Assembled the enchiladas and packed them into the casserole dish. Covered with remaining sauce, topped with shredded cheese and baked until the cheese had melted and was bubbly. Hot enough to keep my interest, but not so much that it overpowered the other flavors. Just right!
Just grilled up chile rubbed cowboy steaks with some scallops smothered in a tarragon chile cheese sauce... man that was some good grub
We had some leftover Easter eggs that no one was going to eat
Then I found a recipe for 'Khai Look Koei' or Son in Law Eggs. Salty, sweet, sour, spicy, fishy, delicious!
Tamarind sauce was a little thick but was still great!
Then I found a recipe for 'Khai Look Koei' or Son in Law Eggs. Salty, sweet, sour, spicy, fishy, delicious!
Tamarind sauce was a little thick but was still great!
Tonight we made a filling for either enchiladas or burritos or something similar. To
begin, a whole chicken was disjointed and placed in water along with one chopped
red onion, two stalks of celery and carrots, an entire head of garlic, multiple spices
and 10 dried Japones chilies.
I've actually never cooked with Japones before but decided to purchase a bag after
reading the article about them in the recent Chile Pepper Magazine. They have a
good flavor and a nice little amount of heat.
The water was brought to a boil and then the heat was lowered and the pot was
lidded and allowed to simmer for two hours. The meat was shredded and added
to a frying pan along with freshly sliced red onion and poblano peppers, additional
garlic and chopped Japones. Oh yeah, and Ring Of Fire Hot Sauce.
After a good stir some beer was added and allowed to simmer.
Not being quite spicy enough, four more Japones were added.
Now it just needs some flour tortillas, cheese and whatever else I can find!
Of course, the initial cooking liquid is being saved for stock.
Ok Robbie. I am diggin on this big time. I love those peppers. I think Scovie sent me some, or maybe I already had them. Whatever. Yeungling Black and Tan ROCKS. I want to try this bad.
HAH! Marcie the 2nd pic looks like mummified asian tacos. 
I love shrimps and chile's and would jump all over those spring rolls!
I love shrimps and chile's and would jump all over those spring rolls!
But they're delicious. I should take a shot of the adorable china it's on. That's a surfing dachshund those rolls are sitting on! SO CUTE. 
Awesomenessessess!
Yeah, no pics so it didn't happen..... but IN MY DREAMS I slapped a pork tenderloin on the grill tonight. I season heavily (compared to most people I know), but kept the mix simple tonight - chipotle chile powder, smoked seasoned salt, paprika, garlic powder, and marjoram - after first slathering the thing in EVOO. It may have been a dream, but it was mighty tasty and now I'm full! 
geeme that chix is marinated right?