can of baked beans with leftover pork chops cut up, chili powder, paprika, garlic and onion powder, onions, some extract hot sauce and sat on the grill for several hours....i need to make some REAL homemade beans....
food What was the last spicy meal you cooked?
- Thread starter The Hot Pepper
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QuadShotz
Banned
Some yummy breakfast stuff...
Roast Beef fried up with onions and Nova's Naga 666 sauce, a couple eggs, then topped with more sauce, s&p, and a sprinkle of aged gouda.
On toast spread with a spot of mayo mixed with the 666 sauce and garlic salt.
Mmmmm, Good Grub!!
I'll have to a proper review shortly, but wanted to share this anyways. Love that sauce mate!
-QS
Roast Beef fried up with onions and Nova's Naga 666 sauce, a couple eggs, then topped with more sauce, s&p, and a sprinkle of aged gouda.
On toast spread with a spot of mayo mixed with the 666 sauce and garlic salt.
Mmmmm, Good Grub!!
I'll have to a proper review shortly, but wanted to share this anyways. Love that sauce mate!
-QS
Quad, whose sauce is that? 'Lawd have mercy that stuff must be hot! You are always tip top with the incredy brecky pics. Now all you need is Impy's input to come full circle!! You may be the brecky king...but she is definitely the brecky queen!!
Cheers, TB.
Cheers, TB.
QuadShotz
Banned
Yeah, it's a scorcher alrighty.
Basically, it's roast beef and eggs on toast with a blast of heat.
I woulda liked more cheese and some mushrooms, but I've yet to go food shopping.
The sauce is Novacastrian's homemade "Naga 666" sauce: http://www.thehotpepper.com/showthread.php?t=11461
It's got Nagas/Habs/Mango and such in it. A fantastic upfront hit and a nice sweetish flavor with a good burntime. Really is a fine sauce and I'm very happy he let me try it out.
Basically, it's roast beef and eggs on toast with a blast of heat.
I woulda liked more cheese and some mushrooms, but I've yet to go food shopping.
The sauce is Novacastrian's homemade "Naga 666" sauce: http://www.thehotpepper.com/showthread.php?t=11461
It's got Nagas/Habs/Mango and such in it. A fantastic upfront hit and a nice sweetish flavor with a good burntime. Really is a fine sauce and I'm very happy he let me try it out.
Yeah, I was thinkin' it was Nova's but not sure. In a couple weeks Philiperv is coming through Vegas and hopefully he's got naga's to trade! I'd love to grow some and make a sauce of it.
BTW..where are we at on the throwdown? If you don't wanna' do the iron chef ingredient 'thang, I'm thinking burgers. What say you? Drop me a pm and lets pow wow.
Cheers, TB.
BTW..where are we at on the throwdown? If you don't wanna' do the iron chef ingredient 'thang, I'm thinking burgers. What say you? Drop me a pm and lets pow wow.
Cheers, TB.
. Nice Breakfast all the same
Not very exciting, and no pictures, but I made salmon on the grill this weekend and fired it up a little with some of "Miss Anna's Hot Pepper Sauce" from the Virgin Islands.
It's a mustardy Scotch Bonnet sauce with madras curry powder so common in the East Caribbean. I didn't care for the taste of it right off the spoon, but on the salmon is was AWESOME. I warned my guests that the salmon with the orange sauce was the "hot" variety but it still sent a few of them after a glass of milk. :-)
I also tried some of the salmon with a Jamaican-style jerk seasoning sauce called "Chili Loco" made locally here (San Rafael, CA) by Peppahead. It was probably the most popular of the salmon I served. The kids liked the salt-and-pepper version, but the grown ups went for the jerk-seasoned ones and the adventurous enjoyed the scotch bonnets. My first foray into cooking with a few bottles from my rapidly growing collection of hot sauces. (I accidentally typed "rabid" instead of "rapid" and almost left it.)
Steve
It's a mustardy Scotch Bonnet sauce with madras curry powder so common in the East Caribbean. I didn't care for the taste of it right off the spoon, but on the salmon is was AWESOME. I warned my guests that the salmon with the orange sauce was the "hot" variety but it still sent a few of them after a glass of milk. :-)
I also tried some of the salmon with a Jamaican-style jerk seasoning sauce called "Chili Loco" made locally here (San Rafael, CA) by Peppahead. It was probably the most popular of the salmon I served. The kids liked the salt-and-pepper version, but the grown ups went for the jerk-seasoned ones and the adventurous enjoyed the scotch bonnets. My first foray into cooking with a few bottles from my rapidly growing collection of hot sauces. (I accidentally typed "rabid" instead of "rapid" and almost left it.)
Steve
Philipperv
Banned
ImpyChick said:
Glad to see that I'm not the only one!
texas blues said:
Sorry TB but I'm not gonna try sneaking in fresh peppers this because I almost got caught the last time, besides, I already put them all in the sauce that I will be bringing. Will bring you some Naga seeds though.
Perv, I remember the Canadian incident and meant seeds. Leave it to someone from Homeland Security to blow it all out of proportion.
Cheers, TB.
Cheers, TB.
No beer
No Brewski's at Breakfast haha
No Brewski's at Breakfast haha
I got busy today in the kitchen and cooked up a few meals:
My "non-authentic" Chili:
Some pasta sauce:
Bubbling away:
And lastly some chicken wraps:
My "non-authentic" Chili:
Some pasta sauce:
Bubbling away:
And lastly some chicken wraps:
Wraps were topped with some lettuce, parmesan and some Scorpion Blood:
QuadShotz
Banned
Rockin' Cooking ya got there man!!
Here's what I made today:
Naga 666 Curry on Brown Rice and Lentils w/ Chipotle
Here's what I made today:
Naga 666 Curry on Brown Rice and Lentils w/ Chipotle
Ha Ha beat you to it.
QuadShotz
Banned
2AM adn I'm wanting something to eat.
So, I took some leftover dough from teh fridge adn made this...
A Personal Size Pizza w/ Smoked deli turkey, onion, O-hab, tomato, anaheim, and mushrooms with lots of Mozz. Using chipotle adobo as the sauce, adn crushed Pequins on the cheese...Smmmoookey!
Stuff:
After dough was room temp, re-kneaded and stretched it, then prebaked it for like 10 mins. Then, spread with the chipotle adobo...this one's from TX and is rather hot for an Adobo.
Layered in teh meat, some mozz, then the veggies adn a sprinkle of Mozz again.
Cooked it away until toppings were gettiing cooked and crust was getting browned...then REALLY added the Mozz, sprinkled on a mess of crushed Peuins. (after eating a few...dam I love those things...it's like smokey hot candy!)
Then let it go to town until done.
Voila!!
Very spicy, smokey, and Mmmmm...delish!
So, I took some leftover dough from teh fridge adn made this...
A Personal Size Pizza w/ Smoked deli turkey, onion, O-hab, tomato, anaheim, and mushrooms with lots of Mozz. Using chipotle adobo as the sauce, adn crushed Pequins on the cheese...Smmmoookey!
Stuff:
After dough was room temp, re-kneaded and stretched it, then prebaked it for like 10 mins. Then, spread with the chipotle adobo...this one's from TX and is rather hot for an Adobo.
Layered in teh meat, some mozz, then the veggies adn a sprinkle of Mozz again.
Cooked it away until toppings were gettiing cooked and crust was getting browned...then REALLY added the Mozz, sprinkled on a mess of crushed Peuins. (after eating a few...dam I love those things...it's like smokey hot candy!)
Then let it go to town until done.
Voila!!
Very spicy, smokey, and Mmmmm...delish!
