Sunday, July 7, 2019

Tres Chiles

I've been playing with Chiles today.  Three things. Genuine Texas Red Chili, Fire Roasted Green Chile Salsa, and something I'm calling Inferno, a Serrano Hot Sauce.  I definitely had fun with it.  Now it's time to eat.  Gotta Go...

Thursday, July 4, 2019

American Smoked Pork and Freedom Beans

Its late on July Forth 2019.  I've been cooking, and am extremely tired.  I had come to an impasse with this new product I've been working on.  I've been making packaged food lately.  Mainly Pork with Beans, and Rice.  So, I'm making another batch of food, and I get inspired by events as of late. So, I decided I had to get this one done tonight, it was imperative.  So, now I am finishing, just before midnight, and I've got the product in a labeled package.  It is Pecan Smoked Pork Country Ribs, which I then finish in the Slow Cooker with a side of Pinto Beans, and not to spicy.  I think it is great, and the timing fits the day perfectly.  So here it is, American Smoked Pork and Freedom Beans...

Wednesday, July 3, 2019

Another Batch of Notch

I had bought a case of 24 Sauce Bottles, and only used 14 for the Fuego.  So I wanted to make some more sauce.  I went and got another pound of Habaneros.  This batch of Notch went a lot smoother, and took less time.  I pretty much followed the same recipe with Onion, Garlic, Habaneros, Spring Water, Bragg Vinegar, and Sea Salt.  This time I reduced the viscosity a little so that it can work in the dripper bottle.  The plastic squeeze bottles have a thing I don't like which is they get a ring of Capsaicin around the threads of the cap, which is brown, and doesn't look good.  So, altogether I am pretty happy with this batch even though it only made five, and a half bottles.  Burn...

Wednesday, June 26, 2019

Fuego

My first batch of Hot Sauce, Fuego...
Let me elaborate...  Lets get a big bag of dehydrated chiles, and turn them into some Hot Sauce.  What does that take?  Well first we have to sort, and clean the Chile.  Then we have to take the stem, and caylex of each, and every one of the Chiles...
 All of them, like a thousand Chiles...
Then there are the seeds left over, throw then in there as well...

Then we will put all of this ina pot of water, and rehydrate them on stove in simmering water.


I going to add some Garlic to this Hot Sauce, so I peeled two heads pf Garlic, and am sauteing them in Olive Oil.  Not too brown, I want the Garlic to have a bite in the Hot Sauce.
So, after the Chiles are rehydrated, and the Garlic is sauteed we are going to combine them in the Food Processor, and turn them into sauce.  I'm going to discard the hydrating liquid, and use fresh Spring Water.  Then also I'm using Bragg Vinegar, and Sea Salt to season the Hot Sauce.
I made a spectacular mess in the kitchen doing this.  Not just making the Hot Sauce, but bottling it.
I think the viscosity is a little high, and would have used more liquid, but the Food Processor was more than totally full capacity, and even overflowed when I was trying to add more liquid, adding to the mess.  So, yeah the Hot Sauce is a little thick, but it's good.  Hot, garlicky, saline, and maybe a little too viscous.  It still gets the job done...

Sunday, April 14, 2019

Notch

Do you remember Emeril Lagasse?  I saw him doing an infomercial for the Air Fryer last night.  He's an amazing Chef, has many restaurants, and is probably the biggest influence on my culinary attitude.  Well he had a thing, "Kick it up a Notch".  Exponentiate the Spice...
OK, yeah I can do that, but the people that eat my food can't always handle the level of Heat that I like.  So, this has spawned an idea to push the spice over to the side.  I call it Notch.  It's a little condiment cup of Hell Fire that you use to Kick it up a Notch.  I'll start with some Habaneros...
You want the "Notch" to be potent.  You want a little to go a long way.  There is no better way to do this than Capsicum Chinense, aka Habanero, or Bhut Jolokia, or Naga Jolokia...  Really Forkin' Hot Chiles...
I also want to add some flavor to this mix, not just heat.  So, I'll combine Garlic, White Onion, Water, Bragg Vinegar, and Sea Salt in a Sauce Pan, and simmer this mixture down for around half an hour.  Make sure that your exhaust fan works before doing this because this mixture is very odoriferous, and can actually hurt you.
 Once this mixture is cooked put it in the blender, and turn it into a smooth liquid.  This took some time on the high setting.  I have made a lot of sauces that turned out like a paste, and that is not what you want here.  You want a thick liquid that can be portioned one drop at a time.  Yeah, it is that hot.  Notch is meant to kick up the Heat Level of the Food.  One drop here, a couple bites later, another drop there.  Then, BAM!  Culinary Nirvana...

Friday, March 29, 2019

Fishy Noodles 2

You know that Ramen Noodle square package?  The brick of skinny noodles that you boil for five minutes with the dehydrated vegetable package?  Every college student know this miserable package of might be food.  I know my digestive system doesn't like it.  With a little skill you can make wonderful Noodle Bowl that far surpasses the miserable block of noodles.  First use actual vegetables...
Whole vegetables are the cheapest food you can get.  If they are processed in any way they only get more expensive.  It might seem cheaper if you are only buying one portion, but that is only perspective.  I'm going to start this with some butter, diced Onion, and sliced Mushrooms.
 Gotta has the Spice, so adding diced Jalapeno, and sliced Serrano Chiles.  Don't forget salt...
Then we need to add "the" savory, lots of Garlic.
It's Fishy Noodles...  In this case it's a 7 oz. can of Salmon, cheap, maybe like a buck...
I had the Wide Egg Noodles cooking on another burner, drain, and dump those in...
The "fishy" water from the can of Salmon is the "gravy", and we'll mix all this together...
They I'll add a bunch of chopped Cilantro, mix, and dump it into a bowl...
Sure it's a little more expensive than Ramen, but a million times better...
Fishy Noodle Bowl...

Tuesday, March 19, 2019

Texacali Salad

The date I first made the Texacali Salad was 06/17/2007.  Wow, seems like a long time ago.  Well, now it's in a package, and some people are going to try it tomorrow.  This is a TexMex "Salad" which is a mix of foods that composed of Rice, Beans, Salsa, and Barbeque.  The idea is Lunch in a bucket.  It's also designed to be ready to eat cold, or hot.  In this case the flavors I have used are Cuban Black Beans with Oregano, Pico de Gallo with Cilantro, Brown Rice with a Chicken flavoring, and Live Oak Smoked Pork Chops.  Uh uh uh, Nomlishous...
Well I started with the Pico de Gallo.  Fresh Tomatoes, Tam Jalapenos, Red Onions, Cilantro, and Sea Salt.  Easy right?  Well the Salad part is a Vinaigrette which sort of adds a "salad flavor" rather than a Bean based sauce.  The Vinaigrette is Red Chile infused Olive Oil, and Bragg Vinegar.  This gives the Pico de Gallo a Mexican flavor because of the Red Chile.
Then to give it more of a Salad essence I am adding sliced Black Olives.  This also adds the "Cali" aspect to the "salad"  I was sort of trying to find a balance between Tex Mex, and Cali Mex.
Next I wanted to add some more vegetation for the "this is a salad" aspect, so I roasted some Corn, and separated from the cob, added that to the mix.  Finally I have Black Beans, and Brown Rice to reinforce the Southern, and Mexican vibe to this concoction.  This is really Americana Fusion cooking.
 So, the batch I made tonight, which is really cooking from several days, which culminated in 11, 12 oz. portions, which some lucky people will get to eat tomorrow.  I've got more source food, so I can make more.  This is a little side venture I have been pursuing lately.  The New Barbarian Kitchen cooks for a select group of people, and so far I have had very favorable reviews.  I think the Texacali Salad is going to be a Hit Too!  LOL!  Totally Nomlishous...