What did I cook this weekend.....

[Staestc]

That just looks great Eric!!

 

[passedpawn]

Yeah I grow chilis every year and I've grown poblano with the heat of a serrano and jalapeno that are like green peppers, It's very unpredictable. Since you grew up here in NW Ohio you know how unpredictable summers can be and the last several have been wet and cooler than normal which is probably why my chilis have sucked. They probably grow like crazy where you are now.

Yep, they are doing well now. I don't remember telling you I was a Maumee (Toledo) boy, but yes I was. I might grab another pepper off one of my plants tonight

 

[beergolf]

Yeah I grow chilis every year and I've grown poblano with the heat of a serrano and jalapeno that are like green peppers, It's very unpredictable. Since you grew up here in NW Ohio you know how unpredictable summers can be and the last several have been wet and cooler than normal which is probably why my chilis have sucked. They probably grow like crazy where you are now.

Yeah. I grow a lot of peppers every year. Sometimes they are tame, some times they blow the top,of your head off. If you place a jalapeno plant next to a habanero plant they will cross polinate and you will get very hot jalapenos. Ask me how I know this.

 

[ChefRex]

Yeah. I grow a lot of peppers every year. Sometimes they are tame, some times they blow the top,of your head off. If you place a jalapeno plant next to a habanero plant they will cross polinate and you will get very hot jalapenos. Ask me how I know this.

So very true.

 

[beergolf]

Dinner tonight. Salmon with hoisin, sambal glaze. Quinoa and asaparags. with garlic and ginger...

 

[banesong]

Tamale pie. Black refritos, onions and pulled pork.

View attachment 1454121815802.jpg

 

[BUCKNUTS]

Yep, they are doing well now. I don't remember telling you I was a Maumee (Toledo) boy, but yes I was. I might grab another pepper off one of my plants tonight

You don't remember? We attended the same high school(Central Catholic)

 

[BUCKNUTS]

Yeah. I grow a lot of peppers every year. Sometimes they are tame, some times they blow the top,of your head off. If you place a jalapeno plant next to a habanero plant they will cross polinate and you will get very hot jalapenos. Ask me how I know this.

Yeah they cross pollinate pretty easily but that requires you to gather seeds and replant the next season and frankly I'm too lazy for that.

 

[passedpawn]

You don't remember? We attended the same high school(Central Catholic)

Oh yeah! I lost track of who told me that (which I'll probably do again ). Hello again!

 

[Staestc]

Dinner tonight. Salmon with hoisin, sambal glaze. Quinoa and asaparags. with garlic and ginger...

That salmon looks fantastic!! Very nice plate!

 

[BrewingTravisty]

I'm getting a bit of a late start, but I'm making black bean chili tonight. Using ground beef, pork sausage, onion and jalapeño, black beans and my secret spices xP

View attachment 1454179512749.jpg

 

[bob1852]

Made a couple calzones. Looked great, tasted gross. I guess I'm just not a fan of ricotta cheese...

 

[BrewingTravisty]

Made a couple calzones. Looked great, tasted gross. I guess I'm just not a fan of ricotta cheese...

I love ricotta cheese =O those calzones look good

 

[slym2none]

Spaghetti & meatballs for me, but cooked with love & care by Chef Boy-Ar-Dee.

 

[BUCKNUTS]

Oh yeah! I lost track of who told me that (which I'll probably do again ). Hello again!

Well you know memory loss is a part of the aging process lol

 

[mcbaumannerb]

Made a couple calzones. Looked great, tasted gross. I guess I'm just not a fan of ricotta cheese...

Those look awesome. I agree though, too much ricotta makes them inedible.

 

[BUCKNUTS]

View attachment ImageUploadedByHome Brew1454197210.434848.jpg
My favorite thing in the world Queso Fundido con Hongos y Chile Chipotle.

 

[Temptd2]

View attachment 334158
My favorite thing in the world Queso Fundido con Hongos y Chile Chipotle.

Please send me that right away!

Or maybe at least the recipe?

Making me drooooool copiously.

 

[wyobrewer1]

Please send me that right away!



Or maybe at least the recipe?



Making me drooooool copiously.

Go ahead and CC me on that!

 

[Remmy]

Grilled, teriyaki-marinated pork tacos. Cilantro. Onion. Tostones.
View attachment ImageUploadedByHome Brew1454199192.810750.jpg

 

[Staestc]

Please send me that right away!



Or maybe at least the recipe?



Making me drooooool copiously.

You have got to tell us what you did! That just looks fantastic and I want to cook it!!

 

[Elkobrewer]

Salisbury elk steak with corn bread and asparagus.

 

[beergolf]

Slow cooker pork, Potato pancke waffles, shaved brussel sprouts with some pancetta and lemon.

The waffles were just a regular potato latke recipe but put into a waffle maker. I appropriated the idea from someone here, so you get props. I just could not go back far enough to figure out who first gave me the idea. My waffle iron has a shut off feature so they were not cooked enough. I would cook them more next time. Maybe even put them in a toaster oven to crisp them up more. Maybe even put less oin the waffle maker so they were not so compressed. Good idea but needs refinement.

 

[BUCKNUTS]

Please send me that right away!

Or maybe at least the recipe?

Making me drooooool copiously.

Couldn't be easier to make. That is 1 pound of crimini mushrooms, 1 medium white onion halved and sliced thin, 3 chipotles in adobo finely chopped plus several tablespoons of the adobo sauce, salt and pepper all cooked together until most of the water is evaporated from the myshrooms. Added 4 of my relatively large handfuls of queso chihuahua to the pan stirred to combine then popped in to a 375 degree oven for 15 minutes. We serve on corn tortillas. So simple and so delicious.

Edit: i firmly believe that mushrooms should always be cooked with tyme so I added a teaspoon-ish of fresh tyme.

 

[mattmmille]

Here's a finished and cut pasty from last night... I think I did okay. Also, had way too much root veggies prepped, so I threw some into the slow cooker on low, with some celery, some cannedRoma tomatoes, a handful of green lentils, a little dried oregano, salt, pepper, and a pinch of crushed red pepper. Looks good...We'll see how it tastes tomorrow.

 

[mcspanner]

Yeah. I grow a lot of peppers every year. Sometimes they are tame, some times they blow the top,of your head off. If you place a jalapeno plant next to a habanero plant they will cross polinate and you will get very hot jalapenos. Ask me how I know this.

I have a friend from Trinidad and she always tells me to let the plants almost dry out between watering to get the hottest peppers. It seems to work, there's a noticeable difference when I use the ones from the well watered plant as the one that's been borderline neglected.

She says this happens naturally when they have a really dry spell at home and the crop is usually smaller but way more intense.

 

[Staestc]

Couldn't be easier to make. That is 1 pound of crimini mushrooms, 1 medium white onion halved and sliced thin, 3 chipotles in adobo finely chopped plus several tablespoons of the adobo sauce, salt and pepper all cooked together until most of the water is evaporated from the myshrooms. Added 4 of my relatively large handfuls of queso chihuahua to the pan stirred to combine then popped in to a 375 degree oven for 15 minutes. We serve on corn tortillas. So simple and so delicious.

Edit: i firmly believe that mushrooms should always be cooked with tyme so I added a teaspoon-ish of fresh tyme.

Thanks for that! I have definitely got to give this a try!

I Googled it also, and Skip Bayless agrees that thyme should be added Though he uses red onion and mozzarella. Queso Chihuahua or Queso Quesillo seem like a better fit to me! This really looks amazing!

 

[Staestc]

I got started early yesterday morning with a basic marinara sauce. Rendered and browned a big chunk of pancetta, the sauted onions and garlic with it. Finally ran two cans of San Marzano whole plum tomatoes through the food mill, added them on 1 can of water, then let it simmer and reduce for about 3 hours.

 

[Staestc]

I needed the marinara to make Wicked Chicken Riggies! The is a restaurant in Syracuse called Pastabilities that was featured on DDD, and this is their recipe for the most part. They call for your favorite tomato sauce, but I chose to make my marinara for it.
You start by sautéing red onion, garlic, basil, oregano, cayenne, and crushed red pepper together. While that is going you begin the chemical warfare part of the recipe by blending together chipotle's in adobo, chili oil, and a bunch of serrano chilies. You add three colors of bell peppers and the chili sauce and sauté a bit longer, then add in the marinara. All that simmers a bit, then you add a bunch of heavy cream and a bunch of Pecorino Romano and mix. Brown some chicken breasts cut into strips, boil some rigatoni, mix it all together, and garnish with more cheese! It's really hot, but it's a wonderful hot, and the cream and cheese tone it down a bit.

 

[BrewingTravisty]

Spinach omelette, and hashbrowns. I'll probably eat left over chili tonight.

View attachment 1454254927075.jpg