January Cooking Challenge: Chile Peppers!

Discussion in 'Food & Cooking' started by harpua, Jan 2, 2019.

  1. phatch

    phatch Moderator Staff Member

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    Just like my spice cabinet is in clean out mode, so is my freezer.

    From the deep dark scary reccesses came an undated bag of pulled pork. At least a year old.

    Thawed it out, no freezer burn, some flavor fade. So tacos it is. Start with potatoes. I like them as a filler and they take the flavor well. Plus it's a texture change up. Cumin, smoked paprika, salt and pepper. Wasn't up to grinding some coriander so I used some sumac.

    IMG_20190109_092348.jpg

    Onions, California Chile, New Mexico Chile, a little Guajillo. Later some garlic, more cumin, oregano...

    IMG_20190109_092419.jpg

    Time for the pork. Tweak seasoning some more.

    IMG_20190109_092455.jpg
    Let it crust up some in the pan. Came out pretty good for freezer clean out. Will probably make some empanadas out of it with some olive and cheese added so my son has some college food on his 8 hour class days.
     
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  2. phatch

    phatch Moderator Staff Member

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    Goya makes these prefab empanada wrappers. They're not as good as home made but they save a lot of time. It's not a pastry challenge anyway.

    I don't consider this a separate entry, just tying up a loose end.

    IMG_20190110_203630.jpg
     
    Last edited: Jan 11, 2019 at 5:01 AM
  3. butzy

    butzy

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    Just some stuff that's standing (and hanging) around.....

    Chili's in the garden, from tiny (about 1 cm) red chili's to madam janet chili's
    05 tiny chili ingarden.jpg 04 madam in garden.jpg

    The Burma chili sauce featured in another thread, but there is still the following:
    resp pickled madam janet chili's, little red chili in vodka, esp for piri piri chicken and an overdose of madam's in vodka (I did prick them with a needle, but they keep wanting to float, hence the plastic bag filled wiht vodka on the top)
    01 pickled madam janet.jpg 02 chili vodka.jpg 03 madams in vodka.jpg
     
  4. harpua

    harpua

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    I’ve never heard of those chilis. Are they hot like habaneros?
     
  5. butzy

    butzy

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    Yep, hot like habanero's but more like a Scotch bonner, andwith a stunning taste
    They originate from Surinam, sometimes known as Surinam Yellow
    Check here: https://en.wikipedia.org/wiki/Madame_Jeanette

    You can see them a bit better on this old picture (the fat green ones are jalapeno, to give you an idea of the size. The skinny reds are tjabe rawit or birds eye chili's)
    chili harvest 2016-08.jpg
     
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  6. mike9

    mike9

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    One pound of Bison, one pound of ground Pork, one Venison heart, dried Guajillo and Arbol peppers, some ghost pepper salt, half a can of tomato paste, some chicken stock = CHILI I'm serving over fries with O-rings on the side. Yeah it's Saturday get over it . . .


    [​IMG]
     
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  7. morning glory

    morning glory

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    Tomorrow! Here are my ingredients:

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    Plus some chicken marinated in turmeric and a little salt.
     
  8. morning glory

    morning glory

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    I want some of those madam janets.
     
  9. butzy

    butzy

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    I wish I could send you some ;)
    You are based in the UK, isn't it? Then just hop over to the Netherlands and you can buy them n the Indonesian toko's. Plant the seeds, eat the chili.
    It's how I started growing them
     
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  10. teamfat

    teamfat

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    Some butter melted, some crushed red pepper and garlic steeping in it.

    20190103_013802.jpg

    Cook up some angel hair, turn the heat back on under the butter, cook some shrimp, and dinner.

    20190103_013802.jpg

    I do have a couple of beef dishes I plan to post soon, both a bit more complex than this. I have the pictures, just haven't posted yet. And I hope for at least two more after that, one Hungarian and one Chinese. And if time allows we may visit Africa ....

    mjb.
     

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  11. butzy

    butzy

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    Ah, You are coming to my neck of the woods :)
    Will be good to see you :cool:
     
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  12. teamfat

    teamfat

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    I wish there was a real trip to Africa in the works, and not just culinary inspiration. When we were brewing beer, one of the regulars was a pilot for Delta Airlines. He and his wife took a trip to Nairobi, or Kenya, or ?? Anyway he brought back these two little plastic tubs, about the size of film canisters ( remember those? ) with two different curry powders he bought at a street market. They were incredible!

    mjb.
     
  13. butzy

    butzy

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    Well, Nairobi is the capital of Kenya....
    They make some nice curries there as well. And yeah, I remember those cannisters. I used them to take spices with me on holidays.

    More on topic:
    No pictures, but I added freshly ground dried chili and smoked paprika to some hummous. Tastes pretty good.
    I also made a little quiche with mushrooms, sambal and fish sauce. Sambal came out of a jat, so no pics of that one either