If you use House Autry med hot seafood breader for fried foods its a little spicy but not real hot. Well the other day i went to make sausage gravy and was out of flour so i used the breader instead. Its is by far the best Cajun sausage gravy i ever had and i love to start the day with a head full of sweat. YUMMY
Just picked up some new hot sauce from a local guy, it is AWESOME. I got a hold of "The Sniper," its a spicy ranch, goes good on everything from Philly Steaks to omelets to Ramen! Check out www.koopskitchen.com if interested, I also tried his barbeque sauce and his spicy mustard, all of which are spectacular. Plus he fly fishes!
Yesterday I turned out another batch (a couple gallons) of Hot & Sour soup. We are having better Thai, Chinese, and Sushi / Sashimi than we can get at restaurants right here at home now. The beauty of getting this right is that you need not dredge around with the ladle looking for some solids in the soup as often happens at a restaurant.
The start up cost was fairly high because the cooking required a whole new realm of seasonings and ingredients but I now have a cupboard stocked full of whatever it may take to turn out a good dish.
Casey, I would have taken pictures yesterday but my avocado was less than perfect and would have detracted from the rest of the work. Being from Alaska you know how hard it is to get good produce. When you do, keeping it for a day too long often results in a bad turn out.......
There's a taqueria near me wish a dish y'all would love: Chilaquiles a la Mexicana.
Chilaquiles with cheese is a local favorite, and its usually tomatoes, chiles and onions mixed with scrambled eggs, with crispy tortilla strips thrown in at the last minute, then topped with cheese.
The "a la Mex" version at Taqueria Aguascalientes has loads of guajillo chiles added in. Its not blazing hot, but REALLY loaded with flavor. Its so good that I now seek out guajillo's any chance I get.
Sriracha fans, make sure you try it on pizza if you haven't already. Its good on all varieties, but I won't eat hawaiian pizza (ham and pineapple) without it.
With the freeze that was coming earlier this week, and it did get into the upper 20's a few nights, my two neighbors picked all the pepper plants. One neighbor has a huge greenhouse he uses to grow starts and transplants for some of the local nurseries. It was a pepper fest.
This is just a small sample of what got picked. And what do you do with all those peppers? Some will be dried and some will get smoked, but my favorite is fresh.
So you like it hot, huh. The Naga Bhut Jolokia, aka the ghost pepper.
It'll make a grown man cry.
nice looking harvest david! quite the variety you have there
and the pico looks very tasty as well (some nice thick tortilla chips woul be great with that, you know the ones ).
ghost pepper.....tried it once an ummmmm
makes a jalapeno taste like cotton candy
Picked up a new pepper plant while working in South Texas, it is a native pepper from that region that grows wild along the river banks. The "Chili Petin" is not much bigger than a pea is extremely hot with a wonderful flavor. We put just one of these little buggers in a pot of stew and you could tell it was there. Folks say it will grow up north as long as it's kept indoors during the winter. It is more of a bush than a yearly plant and will grow up to 4 feet high and put on a thousand peppers in a year...
The birds are supposed to love the peppers, hmmm, naturally spiced quail!