food-bev What was the last spicy meal you cooked?

[texas blues]

Now thats a proper shore lunch.
 
I'd that whole side!

 

[ShowMeDaSauce]

In a half assed attempt to make "five spice bacon" i hot smoked some pork belly for an hour and a half. Then added a little liquid and covered it with foil for another hourish. Wellllll it aint no bacon but it sure is some juicy succulent fall apart tender pork. Made a slightly sweet and spicy dipping sauce. Almost out of kimchi now and this stuff is tho thour it will make you pucker.

 

[Thegreenchilemonster]

Grilled butterflied leg of lamb with chimichurri, grilled squash with baba ganoush, and cucumbers with tzatziki.

 

[ShowMeDaSauce]

Do know what time it is mon?
 
Its ShowMeDaKari time again!!!

 
Braising it now in just some water and the "sofrito" of onions, garlic, celery, tomato and spices. I will add some utter tings later mon.

 
I saved a few for a little trial size portion of ox tail and bean stew later.

 

 

[ShowMeDaSauce]

Added the coconut, shado beni, scallions and the MOA yellow floater. The ox tails are still pretty tough so i got time to add some new potatoes to it later.

 

[dragonsfire]

You dont have a pressure cooker? makes things so much easier. Just cooked beans for 20min in my PC and their nice and soft.

 

[ShowMeDaSauce]

I do but my PCs are huge. The smallest one is like 3 times the size of the pot im using. Getting another much smaller Fagor is on my list.

 

[ShowMeDaSauce]

Getting tender now so the taters went in and the rice is on. I added some coconut water to the rice. Adding a little more celery and some green pepper before its ready.
 
Probably going to garnish with laksa since the plant is getting good sized now. Nothing like herbs picked minutes before using them.

 

[ShowMeDaSauce]

 
Meat is just falling off the bone and the celery has just a little crunch left.

 

[Thegreenchilemonster]

Pho Bo. The broth takes forever to make, boiling the beef feet bones for hours, but it's definitely worth the wait!

I love my pho with extra tendons

 

[JoynersHotPeppers]

 

[ShowMeDaSauce]

Braised and deboned ox tails
Mildish peppa powda blend from last year and some additional curry powda too. Mostly ripe jalapeno/mild anuum with just a dash of Caribbean red.
Little of the braising stock
Dash of Red Boat and fresh picked laksa
 
Prima Taste Singapore Curry LaMian.....DELUXE

 

[texas blues]

 
Please tell me those aren't TAM's.
 
I can't eat the super hots like I used to.
 
But I can still eat pequins, chiltepins, and jalapenos.
 
What's the meat?
 
I'm gonna' need a dozen of those.
 
A coupla' cold hosky's....
 
And the day off tomorrow.
 
Because.
 
The Blues Shitter will be busy at 4am.
 
And happily so.

 

[JoynersHotPeppers]

Those are Early Jalapenos with a fresh ground beef and onion saute and habanero cheese

 

[texas blues]

Make that 2 dozen!

 

[Thegreenchilemonster]

Grilled red snapper, grilled crookneck squash, grilled artichoke, chorizo, morcilla, and salsa criolla.

 

[Thegreenchilemonster]

Grilled ribeye, with some home made spicy sauerkraut, brats, and brussels sprouts.

 

[Thegreenchilemonster]

Blackened salmon, steamed artichoke, garden fresh eggplant parmesan, brussels sprouts, garden fresh sliced cukes topped with salsa criolla, and some fried plantains.

 

[Thegreenchilemonster]

Grilled lamb chops, asian style eggplant, cucumbers with tzatziki.

 

[Thegreenchilemonster]

2lb beef rib block, slow roasted over charcoal, chorizo, morcilla, with some garden sides;sauteed eggplant with fermented bean paste, sliced cucumbers with tzatziki, and chimichurri.