Something Delicious

[Corkey]

Made pulled chicken tacos last night. I crave salt and have no idea why and I try very hard not to give into the cravings.

[MarquisdeShey]

Mejillones ~ sautéed fresh mussels, white wine, fennel, Pernod, preserved lemon, herbs...

Glass of Novelum Chardonnay.

Bon apetit'...

[spritzerJ]

Some food adventures over the weekend...
First.. Spanish rice in the crock pot... total bust. It wasn't any easier than just doing it in the pot.
I love having time to roast a chicken. Next I can can the chicken stock. Oh ya!

Now a question... I don't know the rankings of peppers based on hotness or flavors... so what are 2 or 3 really hot peppers that mix well together? I need to make pepper jelly super duper spicy.

[Corkey]

Originally Posted by spritzerJ

Some food adventures over the weekend...
First.. Spanish rice in the crock pot... total bust. It wasn't any easier than just doing it in the pot.
I love having time to roast a chicken. Next I can can the chicken stock. Oh ya!

Now a question... I don't know the rankings of peppers based on hotness or flavors... so what are 2 or 3 really hot peppers that mix well together? I need to make pepper jelly super duper spicy.

Depends on your heat tolerance. I wouldn't recommend Scotch Bonnets however....I would suggest doing a testing of each to know your level of pain.

[spritzerJ]

Originally Posted by Corkey

Depends on your heat tolerance. I wouldn't recommend Scotch Bonnets however....I would suggest doing a testing of each to know your level of pain.

This is the tricky part. I will be making it for someone who really loves spicy hot hot hot sauces. I won't be tasting it at all. Not my thing. Even the "crack" (she's addicted) red pepper jelly I make for a lady at work I don't taste.

So just a recommendation or two would give me a place to start for this person. hee hee!

[Corkey]

Originally Posted by spritzerJ

This is the tricky part. I will be making it for someone who really loves spicy hot hot hot sauces. I won't be tasting it at all. Not my thing. Even the "crack" (she's addicted) red pepper jelly I make for a lady at work I don't taste.

So just a recommendation or two would give me a place to start for this person. hee hee!

http://en.wikipedia.org/wiki/Red_Savina_pepper


This can be found in the US. Serrano's and Habanero's can be as well, like I said I'd avoid the Scotch Bonnets for now,as those can have adverse reactions in the majority of people.

[Sun]

Originally Posted by spritzerJ

This is the tricky part. I will be making it for someone who really loves spicy hot hot hot sauces. I won't be tasting it at all. Not my thing. Even the "crack" (she's addicted) red pepper jelly I make for a lady at work I don't taste.

So just a recommendation or two would give me a place to start for this person. hee hee!

Feel free to send samples, I love hot anything..the hotter the better. I go through a bottle of Tabasco a week and can drink it straight. Seriously think the stuff is keeping me young..or something, lol.

[absurdfemme]

it's raining and cold here, so today is a beef stew day. my beef stew is unique in that it contains COFFEE. strong, french roast coffee. that makes a really nice roux and gives it a rich flavour like no other i've ever had. since i'm originally from the cajun-influenced coastal area of MS, it does contain creole seasoning and tabasco, as well as other seasoning.by far the best beef stew i've ever eaten, bar none. recipe shared upon PM.

[Ursy]

Yes Dante, I love my cooking shears - and it really bugs me when the family take them and use them for non-food things!

absurdfemme - coffee in beef stew is wonderful, it adds another level of something... so good. I also like to use guinness, or a nice stout.

If you haven't tried them yet, beef cheeks are wonderful for stew, they have just the right amount of marbling and connective tissue for all the planets to align and everything to fall into place (cooked at a low temperature for a long time, that is).

I have started using the low and slow method in the oven and swear by it. I gave away my crock pot - today's crock pots run too hot. I don't like cooking with them. I would probably go back to them if I found a vintage one somewhere.

[Corkey]

I use my shears for cilantro, but I tear basil, as more of the oils are released than cutting or chefenade. (My spelling sucks and google is no help when one can't spell in the first place..)

[Sun]

Originally Posted by absurdfemme

it's raining and cold here, so today is a beef stew day. my beef stew is unique in that it contains COFFEE. strong, french roast coffee. that makes a really nice roux and gives it a rich flavour like no other i've ever had. since i'm originally from the cajun-influenced coastal area of MS, it does contain creole seasoning and tabasco, as well as other seasoning.by far the best beef stew i've ever eaten, bar none. recipe shared upon PM.

Greetings and Welcome to the thread! Coffee and Tabasco, I am all in. Sounds like a wonderful stew. Coffee is so great for breaking down proteins in meat products. A natural tenderizer.

Not sure what I would do were it not for coffee, it is such an essential part of my day.

Do you mix your own Cajun spices?

[absurdfemme]

I'm not sure this posted the first time so here goes again. I make a red-eye beef stew that contains COFFEE! It is by far the best I've ever eaten, bar none. Since I'm originally from the Cajun-influenced area of MS, it also contains Zatarains (creole seasoning) and tabasco, among other things. Recipe furnished by pm.

[Ursy]

Originally Posted by absurdfemme

I'm not sure this posted the first time so here goes again. I make a red-eye beef stew that contains COFFEE! It is by far the best I've ever eaten, bar none. Since I'm originally from the Cajun-influenced area of MS, it also contains Zatarains (creole seasoning) and tabasco, among other things. Recipe furnished by pm.

Yes! I replied to you about it! Are the posts not showing up?
Dark chocolate is good too.

I'm a chilli addict too and eat it in one form or another every day without fail. My hot sauce collection is oft commented upon. Heat is good but not so hot it masks the flavour of the food.

I'd start with a base of jalepeno and anaheim chillies and then add some lovely deep smokey chipotle or ancho. Then build the flavours and take the heat to the desired level. It's all about personal taste really.

I adore sriracha, particular the flying goose extra garlic version. Thanks ever s'much for posting the link to fresh sriracha Ursy.
I wonder if there's a fresno chilli equivalent if one can't find that particular chilli for the sauce?

[Sun]

Originally Posted by spritzerJ

Now a question... I don't know the rankings of peppers based on hotness or flavors... so what are 2 or 3 really hot peppers that mix well together? I need to make pepper jelly super duper spicy.

I would go for flavor first and the heat will follow if you stay with chilis in the hot zone or the hell zone as we like to say in my kitchen.

You could effectively make a jelly from all Habanero's and it would be both delicious and pack a punch. Habanero's also marry well with jalepenos both red and green. Another pepper to try is the small red Thai chili. This one can be hard to find. If you have a good Thai restaurant close by, ask them for their source. If this is not readily available at the market then perhaps you can tap the wholesale source that supplies restaurants. You only need a few for some serious heat. The Habaneros however should be the hottest of the bunch. Chilis in general, play well together. You would be hard pressed to find three that do not mix well.

Curious, are you going to mince or macerate the chilis in the jelly or will they be more whole?

The rib and seeds are the hottest part of the chili so perhaps you can extract the heat when you make the jelly and then remove the ribs and seeds later. Just a thought.