May 2021 Challenge: Spicy!

phatch

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I bought a three pack of St. Louis cut spare ribs. I prefer untrimmed ribs, but those are less and less commonly found lately. My daughter isn't a particular fan of traditional barbecue so I am making one of these three as Chinese inspired barbecue which I think will be more to her taste.

My primary flavor base is Laoganma Chili Oil with Fermented Soy Beans.
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Add some finely minced garlic and ginger. I held by phone reversed for this image so sorry for the confusion.
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Sugar and onion powder. I chosed onion powder because I think pounding chopped onion would release too much liquid into the paste.
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Now light and dark soy, rice wine.
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Pound and spread IMG_20210505_101736599.jpg
Smoking and eating to follow later.
 
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I made Tinga sauce yesterday for Chicken Tinga Tacos today. Since my wife cannot tolerate much in the way of heat I made a work around. 1qt, basic chicken stock, 2 bullion cubes, medium onion, four gloves of garlic, big Tbs of tomato paste, oregano, parsley, thyme, smoked paprika, two cans of Rotel tomatoes, 1 guajillo, 1 pasilla, and black pepper. I simmered that for a couple/few hrs to reduce then into the blender then into a smaller pot to reduce even more. It has a wonderful developed flavor. I did add 4 chicken thigh bones and the roasted skin to the pot as well and fished them out later.

Tacos made with queso fresco, chicken tinga, lettuce, grape tomatoes and guacamole.
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Yesterday:
Chicken marinated in homemade massaman curry paste.
I made a mistake in the paste and usef much hotter chili's than should be. I don't mind too much though.... I like a bit of heat, and I find a lot disappears when grilling:
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Next simple dish: sambal oelek (or ulek)
Probably the most basic of Indonesian sambals.
Just chili's pounded with salt. Some say with a little vinegar, but that's debatable
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And some bonus pictures for the spicy theme :)
Drying chili:
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Some more chili stuff
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Now THAT’s what I’m talking about. Looks great!
 
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I made Tinga sauce yesterday for Chicken Tinga Tacos today. Since my wife cannot tolerate much in the way of heat I made a work around. 1qt, basic chicken stock, 2 bullion cubes, medium onion, four gloves of garlic, oregano, parsley, thyme, smoked paprika, two cans of Rotel tomatoes, 1 guajillo, 1 pasilla, and black pepper. I simmered that for a couple/few hrs to reduce then into the blender then into a smaller pot to reduce even more. It has a wonderful developed flavor. I did add 4 chicken thigh bones and the roasted skin to the pot as well and fished them out later.

Tacos made with queso fresco, lettuce, grape tomatoes and guacamole.
ACtC-3c9vZo0qhN2IogAuMSjFyuEyyN1mzLlKqy2sv5dOr-0sgoguG2qIO9EZaMnXfMy2JbhYNKQ0nFAS48MTo9711Aiz8CIkuk1rJsUkh86HFdeejOpnw-ov-XXeh9_EvhRoQcpRFe0oj7aGq8-ePwnnMTY=w787-h1048-no
I love Tinga Tacos. They are on a very frequent rotation in my house.
 
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For my Chicken Skewers.

1/2” cubed chicken dry rubbed with Tone’s Cilantro lime, Sriracha powder, and Japanese 7 Spice. Let sit in fridge 4 hours.

veg: sweet onion, red pepper, jalapeño, marinated pineapple.

Had glaze of garlic, ginger, ghost pepper, brown sugar, roasted sesame oil

Served with coconut rice.

There was a lot more involved, but I just came out of my 72 hour work hell. My brain is still trying to find equilibrium. But stated processes is the general idea
 
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I call this one: pasta meets chili ;)
The ingredients, some missing as I wasn't really sure what I was going to make. The white bowl contains the sambal oelek I made yesterday
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Boiled the pasta.
Fried onion, garlic, sambal (little little bit as this stuff is hot!)
Then decided to add cheese and lots of basil
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And a little fish sauce for some extra savoury
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Remainder of the sambal has been used for my chicken marinade. That's for tomorrow
 
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butzy butzy I love the pasta fusion. And I do wish I could try your Sambal. I actually made pasta with Sambal, Soy, and Cilantro last night. BD6E2463-8C8E-43E8-BEF6-F1B576AB673A.jpeg
 

phatch

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I'd go heavier with the paste next time to stand up to the smoke better. Was still quite good with a dab of hoisin sauce.
 
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I figure since I can’t win and I cook spicy food all the time, I might as well up the post count.
The restaurant that I referred to earlier in this thread is the inspiration for this dish.

Gualemalan Chicken Tacos

It is simple but is still my absolute favorite dish. This would be my death row meal.
It is a sauce of extra virgin olive oil, lemon zest, lemon juice, tons of minced garlic and jalapeño, S&P. Sweat veg in oil, add lemon, and simmer for a while.
Sauté chicken and onion and add sauce to finish. Let sit on simmer 10 minutes. Serve on wheat tortillas with pico de Gallo, lettuce, guacamole, grated cheese, and hot sauce.
Makes me very happy.
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My piri piri chicken is missing the final pictures, so I'll have to make it again.
The marinade consisting of chili's, paprika powder, smoked paprika powder, garlic and a bit of fish sauce (not original, but it just gives a better result than plain salt)
Lime juice was only added just before grilling
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Whole chicken, jointed and marinated

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Marinated overnight
And forgot to take pictures of the chicken on the charcoal weber :(
 
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I’ll start. The whole story behind Nashville hot chicken amused me probably more than it should have. However, it made me take a deep dive into the dish. Bone in/ Skin on Chicken is definitely the way to go. Thigh is the best, but sometimes you have to bend to your audience. Nashville Hot Wings.
Brine of Pickle juice, Tabasco, Buttermilk. 8 hours
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AP Flour with Cayenne, Onion, Garlic, S&P

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Egg, buttermilk wash. Back in flour. Fried. I missed the picture of the Nashville Hot part It is Brown sugar and a ton of cayenne mixed with some of the cooking oil whisked and heated to melt sugar
Toss fried wings. Mind Blowing.
View attachment 70117
Looks amazing!! Love buttermilk chicken, so tender. You have definitely taken it to the next level, love it!
 
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Be sapi base manis....
I'd never made it before. Pretty easy, very tasty.
I would freely tanslate it as balinese sweet beef, from one of my favourite recipe sites "kokkieblanda", but it's in Dutch. They got an English site as well: https://www.asiancook.eu/indonesian/daging/1836-be-sapi-base-manis-beef-in-sweet-sauce

I deviated only a little from the recipe above:
Ingredients for the paste (boemboe). Not the chili's though. Just onion, garlic and pretty old frozen ginger. But chili is the star of this challenge, so they were allowed on the picture
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The chili's got sliced
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Frying the paste
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Adding chili's, fried for a bit more and added the beef (neck)
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Browned and then it was time for the soy sauces
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And a beer for the cook

Mixed it all thoroughly and added water to simmer the beef till it was tender.
The smell was pretty amazing!
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Boiled Jasmine rice, sliced cucumber and plated
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The first episode of my podcast was based on chiles. I'd be greatful for a listen.

Listen to Ep 1 Hot Stuff 6 1 2019 by The Poor Gourmand on #SoundCloud
 
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Not submitted as entry for the monthly challenge.

Réunion chicken massalé with curried bananas.jpg

I did a creole curry from the island of La Réunion known as chicken massalé with curried bananas. Chicken was coated and seasoned with turmeric and fresh thyme and then sauteed turning often until golden brown. Removed chicken and into pan went onions, garlic. After few minutes added bird’s eye chile, habanero, poblano, and ginger. Sauteed briefly and sprinkled with ground spice mix of coriander, cumin, turmeric, and fenugreek, some more thyme and with no caloupilé to be had I subbed with fresh sage, bay, and lime zest. Brief stir and back into pan went chicken, chopped vine ripe tomatoes, and chicken stock. Let simmer for 25-30 minutes. Finished with chopped Italian parsley and cilantro. While dish rested, fired up another saute pan on high and into it went butter and then bananas that had been coated with ground spice mix and cooked until browned. Bananas usually go into main dish at this point, but I prefer to keep them separate on side.
 

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