Damn dude!!!!! But that garlic bread is too potent for me! Ha!
food What was the last spicy meal you cooked?
- Thread starter The Hot Pepper
- Start date
I simmered the garlic in butter first, so it wasn't too potent. That crawfish etouffee was seriously on point, though.The Hot Pepper said:
WarrantMan
eXtreme
Tough crowd to compete with here... but tonight's offering - fresh Jalapenos stuffed with pimento cheese and anchovy slices.
Glad to see someone else likes anchovies. I love those salty little morsels, but it seems like most everyone else hates them. Luckily my wife likes them too
Awesome !
whoa
Cooking up some pork for dan dan style ramen.
1.8lbs lean ground pork
1 Tbs Pixian chili broad bean paste minced (First grade aged 1 year)
1 Tbs reduced sodium soy sauce
1 Tbs of Hoisin for a little sweetness
1 Tbs Korean pepper flakes
3 Tbs Chinese cooking wine
3 Fresh CCN Sichuan peppers
About 1 cup of minced onion
1 Tbs minced garlic.
1 Tbs Sichuan whole peppercorns (ground with 1/4 tsp of 5 spice)
1 Bay leaf
1 cup chicken stock
1 cup water
Heat the Pixian paste and peppers in a couple tbs of oil until the oil turns red.
Add the pork and brown
Add the soy sauce, Hoisin, onions, garlic and and about half the ground peppercorns. Cook until onions are soft and liquid is reduced
Deglaze with the rice wine
Wait a minute or 2 and add the chicken stock, green onion, bay leaf and water.
Low boil for 10min
Taste
Needs the rest of the Sichuan peppercorns and a pinch of sugar
At this point its basically done but im making this for later use mainly. Drain the meat and strain the broth. Save both in separate containers.
Well crap i cant resist
Whats it missing?....Oh YEAH...LaoGanMa Spicy Chili Crisp!!! MUCH BETTER
1.8lbs lean ground pork
1 Tbs Pixian chili broad bean paste minced (First grade aged 1 year)
1 Tbs reduced sodium soy sauce
1 Tbs of Hoisin for a little sweetness
1 Tbs Korean pepper flakes
3 Tbs Chinese cooking wine
3 Fresh CCN Sichuan peppers
About 1 cup of minced onion
1 Tbs minced garlic.
1 Tbs Sichuan whole peppercorns (ground with 1/4 tsp of 5 spice)
1 Bay leaf
1 cup chicken stock
1 cup water
Heat the Pixian paste and peppers in a couple tbs of oil until the oil turns red.
Add the pork and brown
Add the soy sauce, Hoisin, onions, garlic and and about half the ground peppercorns. Cook until onions are soft and liquid is reduced
Deglaze with the rice wine
Wait a minute or 2 and add the chicken stock, green onion, bay leaf and water.
Low boil for 10min
Taste
Needs the rest of the Sichuan peppercorns and a pinch of sugar
At this point its basically done but im making this for later use mainly. Drain the meat and strain the broth. Save both in separate containers.
Well crap i cant resist
Whats it missing?....Oh YEAH...LaoGanMa Spicy Chili Crisp!!! MUCH BETTER
WarrantMan said:Tough crowd to compete with here... but tonight's offering - fresh Jalapenos stuffed with pimento cheese and anchovy slices.
I love anchovies.
Pimento cheese.
And jalapenos.
I could eat that whole pan!
But I won't.
I'd stop at half.
And leave the rest for taco goodness the next day.
I need to stop reading this thread right before dinner.....Because it all looks so AWESOME! 
Those sammies looks deeeeelicious! Tzatziki or mayo?
Niiiiice! I figured it was tzatziki, but I just had to ask. Those sammies look fantastic!Muckyai said:
Dinner last night:
some huge cloves of garlic, and some penos, tiny bit of olive oil and some alderwood smoked sea salt about to go into the broiler
next they will get flipped, stuffed, and baked
red jalapeno hummus, garlic hummus, and mashed potatoes, plus some cheese
served with a chicken breast and more mashed taters 
nom nom nom 
That looks delicious, GIP!
Whats the chicken and mashed potatoes for?
Garnish?
Garnish?
Had to do this again with some homemade ingredients.
1 Tbs reduced sodium soy sauce
1 Tbs Fresh Thyme brand sesame paste...tahini...whatever
1 Tbs LaoGanMa Spicy Chili Crisp
1 Tbs homemade hot oil (made with peanut oil)
1 Tbs no salt added chicken bone broth
1 Tbs broth from cooking the pork a few days ago
2 Tsp of my best 5yr Chinese black vinegar
1/2 Tsp Korean pepper flakes
Pinch of sugar
Sichuan pepper from the garden, homemade fermented mustard greens and fermented nappa (both blanched)
Freakin stellar!!!
1 Tbs reduced sodium soy sauce
1 Tbs Fresh Thyme brand sesame paste...tahini...whatever
1 Tbs LaoGanMa Spicy Chili Crisp
1 Tbs homemade hot oil (made with peanut oil)
1 Tbs no salt added chicken bone broth
1 Tbs broth from cooking the pork a few days ago
2 Tsp of my best 5yr Chinese black vinegar
1/2 Tsp Korean pepper flakes
Pinch of sugar
Sichuan pepper from the garden, homemade fermented mustard greens and fermented nappa (both blanched)
Freakin stellar!!!