food What was the last spicy meal you cooked?

Thai shrimp salad:
 
  • 1/2 package Fresh Express Asian chopped kit (green cabbage, romaine lettuce, red cabbage, carrots, green onions, wonton strips, almonds, orange sesame dressing)
  • Shrimp rubbed in Joyner's Tri-Thai then stir fry in Thai chile sauce.
 
Very tasty, very easy to make, and very low calorie.
 
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Made a chicken curry with Hippy a few months ago. We used 50 different types of peppers, one of each in a dish that was big enough feed four people or maybe two Americans. We were going to use 100 to start with but decided that was insane. 
 
He actually filmed it, i will have to see if he can edit it and whack it up on Youtube. It was fairly hot (i had to stop like half way through) but more importantly it was delicious.  :hell:
 
Pork Tamales (Tamale Factory) with homemade sauce.
 
2oz dried New Mexico chilies
2oz dried Passila chilies
1tbs ancho powder
1tbs annatto powder
1/2 tbs Korean mild pepper flakes
1/2 medium onion
1 tbs minced garlic
2 tsp cumin seeds
2 tsp Mexican oregano
2 tbs tomato paste
1 pack HerbOx chicken bullion
Salt to taste
Enough water to cover peppers and puree
 
The sauce is cooking down now. Peppers were seeded, toasted and rehydrated. Puree and strain in about an hour, Add the tomato paste and fry the sauce in rice bran oil. Reduce further if needed.
 
Oh f#%K!

You're in my wheelhouse! That sauce is killer! Very nice plate my man.

Except you ruined it with the cheese! Just my 2¢
 
Closer to a snack but these dumplings are big.
 
Kimchi and pork mandoo cooked potsticker style. Dipping sauce is pretty basic soy sauce, garlic, onion and mirin but i used a sweet balsamic vinegar instead of rice wine vinegar and added 2 chopped lemon drop peppers. I love the way the Ajis pair with "potsticker sauce". I only had frozen from last year but they still taste very good.
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Scoville DeVille said:
Yum! They look very nicely steamed!

Do you ever pan fry them so they get that crust on them? I LOVE them both ways!
Click to expand...
 

These are browned on the bottom only. Then you put a few tbs of water in the pan and cover till the water is gone. I like deep fried too but these are thick wrappers made for steaming. You use thin wrapper dumplings for deep frying.
 
Working on this today. Its similar to pork chiie verde.
 
3-4 country style ribs cut in half and grilled a little first outside.
2 cups Rojo brand tomatillo avocado and jalapeno salsa.
1 cup chicken stock
1 medium onion
1 tbs minced garkic
2 jalapenos
2 Anaheims
 
Toss it all in a pot and simmer on low for about 3 hours until it just starts to shred easily..
 
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