food What was the last spicy meal you cooked?
- Thread starter The Hot Pepper
- Start date
QuadShotz
Banned
Homemade Steak Snausage Gravy w/ BEER & CHEESE!!!
Since I can't post more in the throwdown thread, I'm adding this here.
Proof of it's tubularness..
Seared up, then drowned in beer and simmered awhile...Mmmmm.
Snausage!!!!
Used the beer-sausage drippings to make a nice sauce
Double-Decker 15-grain bread with the crumbled snausage and pepperjack cheesiness, liberally sprinkled with black pepper, cayenne, and kosher salt.
Damn good and rich eats with a beer back. :-D
Since I can't post more in the throwdown thread, I'm adding this here.
Proof of it's tubularness..
Seared up, then drowned in beer and simmered awhile...Mmmmm.
Snausage!!!!
Used the beer-sausage drippings to make a nice sauce
Double-Decker 15-grain bread with the crumbled snausage and pepperjack cheesiness, liberally sprinkled with black pepper, cayenne, and kosher salt.
Damn good and rich eats with a beer back. :-D
OMFG Quady! Is that corn I see in there? It's almost scary looking at that hell log!
Salute!TB.
Salute!TB.
Yep, those are pepper seeds, you acn see the embrio in the sausage to the right.QuadShotz said:
As promised, more fiery food. Seeing all the chilis on these pages, I decided to throw one together myself:
No 'before' pictures this time, just the result. But to give you a general impression of what went in there: bacon, saucages, minced beef, minced pork and veal, three habs, a bunch of ring of fires, two serranos, a couple of aji rojos, some bells, some Dave's Insanity, two Stella's (it's pretty much our national beer), the juice of four limes, mushrooms (otherwise my gf complains there's not enough veggies in there - what could she possibly mean? There's bacon!) and some brown sugar. Oh yeah, since I'm nowhere near Texas, I used lots of beans too. Finished it off with a spice mix I get at a local store (mainly cumin, chili, oregano from the smell of it).
It was delicious!
No 'before' pictures this time, just the result. But to give you a general impression of what went in there: bacon, saucages, minced beef, minced pork and veal, three habs, a bunch of ring of fires, two serranos, a couple of aji rojos, some bells, some Dave's Insanity, two Stella's (it's pretty much our national beer), the juice of four limes, mushrooms (otherwise my gf complains there's not enough veggies in there - what could she possibly mean? There's bacon!) and some brown sugar. Oh yeah, since I'm nowhere near Texas, I used lots of beans too. Finished it off with a spice mix I get at a local store (mainly cumin, chili, oregano from the smell of it).
It was delicious!
Looks pretty good! Kinda looks like soup though, how long did you cook it down? Needs longer (I can tell by color and consistency), but sounds good.
thehotpepper.com said:
Had it on the stove for about four hours, got hungry, so decided to already eat (and photograph) some of it. It's still on the stove now.
EDIT: promise to show a picture once it's finished.
quad - the snausage looks good
steve - could be just the spice mixture, or less of, for the color of chilli. I'd eat it minus the shrooms.
steve - could be just the spice mixture, or less of, for the color of chilli. I'd eat it minus the shrooms.
Quad, great looking snausage!
Nice pics everyone. It helps a nub like me. I have only made my own poppers once out of habaneros and it was basically a failure. They all rolled over and all the cream cheese kind of poured out. They were not worth the kicking I got in my intestine that night. I'm going to try again with jalapenos soon.
beandip said:
Not a FAIL, just sloppy. That's one reason I don't use cream cheese as it melts to easy. Try this next time. Use cheddar or other semi hard cheese, stuff the habs and then tossem' in the freezer so they firm up well but not totally frozen. Then either kick them into the oven @425F or dredge in flour, then egg wash, and then bread crumbs and deep fry. My favorite is beer battered stuffed habs. You'll do fine with the 'peno's and soon enough you too will become a popper overlord!
Salute! TB.
beandip said:
You can also try using Velveeta. Melt it down in a double boiler. Cut just the top off the penos and dig out the guts. Then pour the cheese in and let it set up. Velveeta sets up fairly quickly. Then you can secure a piece of bacon over the openning. Bread, beer batter, or whatever. The only difficult part is getting them to stand up while the cheese sets. I make a little pocket out of foil and attach that to the edge of a baking dish. It is a little extra work but I like the result.
Josh said:
Boooo. Velveeta is another processed cheese just like cream cheese. Double Boooo on the foil.
The Overlord has spoken. JayT can I get an amen?
Salute! TB.
QuadShotz
Banned
Chilli-Cheese Toast +
Here's another usual snack for me.
15-grain bread,toasted halfway so it doesn't get soggy from the chilli or burnt.
Smothered in Stagg Habanero Chile with added minced onion and Datils, covered in pepperjack, sprinked liberally with cayenne, habanero, chipotle/jap powders, sea salt & pepper, and then put back in to become one with the meltyness.
Ate one peice and decided it needed a bit more cheesy heat. So, I added some velveeta and drizzled it with my Naga4Brainz sauce and gave 'er a nukin...that did it.
Also...summer sausage, Gruyère, and slices of Datil sprinkled with my homemade seasoned salt.
I was out of crackers... ;-)
Here's another usual snack for me.
15-grain bread,toasted halfway so it doesn't get soggy from the chilli or burnt.
Smothered in Stagg Habanero Chile with added minced onion and Datils, covered in pepperjack, sprinked liberally with cayenne, habanero, chipotle/jap powders, sea salt & pepper, and then put back in to become one with the meltyness.
Ate one peice and decided it needed a bit more cheesy heat. So, I added some velveeta and drizzled it with my Naga4Brainz sauce and gave 'er a nukin...that did it.
Also...summer sausage, Gruyère, and slices of Datil sprinkled with my homemade seasoned salt.
I was out of crackers... ;-)