Oh man! Looks like a sambal type sauce.
You made sambal balado (plus fig) and didn't even know it!! Looks great!
You made sambal balado (plus fig) and didn't even know it!! Looks great!
food What was the last spicy meal you cooked?
- Thread starter The Hot Pepper
- Start date
Looks fantastic, did you mean coriander seed? I do not see the green cilantro.
Cheers!
Cheers!
Thanks Chris, u'r right, see here small balls:
http://i.minus.com/ibwApdwLebKeZb.jpg
http://i.minus.com/ibwApdwLebKeZb.jpg
I really used it in a random mode, but there was indeed some flavour.
Btw i spiced up a very veneto dish:
Liquid above is evo.
Polenta, pork chop and eggplants. I made a quick marinade with my sauce, then brushed with evo/white pepper with a rosemary branch everytime i swapped side. Also i used cooking salt directly while cooking. I used sale grosso, i like it way better than thin salt to salt meat while grilling (maybe it translate with rock salt? That one: http://casanatura.altervista.org/wp-content/uploads/2012/02/4.jpg ).
Grilled eggplants are also one of the absolutely best toppings for pizza. Also yesterday i ate one of the best pizzas of my city, i waited an hour but it was worth.
Btw i spiced up a very veneto dish:
Liquid above is evo.
Polenta, pork chop and eggplants. I made a quick marinade with my sauce, then brushed with evo/white pepper with a rosemary branch everytime i swapped side. Also i used cooking salt directly while cooking. I used sale grosso, i like it way better than thin salt to salt meat while grilling (maybe it translate with rock salt? That one: http://casanatura.altervista.org/wp-content/uploads/2012/02/4.jpg ).
Grilled eggplants are also one of the absolutely best toppings for pizza. Also yesterday i ate one of the best pizzas of my city, i waited an hour but it was worth.
TNKS that is standard Blues Kitchen fare right there senor.
For every day eatin' es la mejor!
Paper plates for cheapness and overall efficiency.
Excellente'!
For every day eatin' es la mejor!
Paper plates for cheapness and overall efficiency.
Excellente'!
Looks great E!
Since I post everywhere here is what is going down now or just went down! Scratch made jumbo lump crabcakes with yellow Thai peppers for heat...
Tried my hand at chilorio tonight:
Pork shoulder, cubed and stewed to not-quite fall-apart in an OJ mix then chopped/shredded.
Pureed rehydrated pasillas, onion, parsley, cilantro, oregano, sea salt, cumin, allspice, apple cider vinegar, hot pepper powder. Sauteed about 20 minutes to thicken. This was before it started to thicken.
Drain off the OJ then throw the pork in, then sautee about half an hour so the sauce thickens further and the pork is fully done.
It's traditional in Mexico to serve on tortillas as-is, but we also made a "standard" garden-fresh salsa (not shown) and put it on them, too.
Salsa was fresh pasillas, green onion, roma tomatoes, garlic, red bell pepper, cilantro, parsley, lime juice, sea salt.
Stuffed.
Pork shoulder, cubed and stewed to not-quite fall-apart in an OJ mix then chopped/shredded.
Pureed rehydrated pasillas, onion, parsley, cilantro, oregano, sea salt, cumin, allspice, apple cider vinegar, hot pepper powder. Sauteed about 20 minutes to thicken. This was before it started to thicken.
Drain off the OJ then throw the pork in, then sautee about half an hour so the sauce thickens further and the pork is fully done.
It's traditional in Mexico to serve on tortillas as-is, but we also made a "standard" garden-fresh salsa (not shown) and put it on them, too.
Salsa was fresh pasillas, green onion, roma tomatoes, garlic, red bell pepper, cilantro, parsley, lime juice, sea salt.
Stuffed.
G AMAZING!