Monday, December 26, 2016

Xmas Tacos

I've got leftover Hashbrown Casserole, Christmas Ham, and Mexican Taco blend Cheeze...
Uh...  Christmas, er uh, I mean Xmas Tacos?  Uh...  OK!
The Hashbrown Casserole has Southwestern Flair with Red, and Green Chile.  So it fits perfectly with Tacos.  Add some butter, chopped ham, and Hashbrown Casserole to a hot skillet.  Let them fry for a couple of minutes.  Then add a couple scrambled eggs, and seasoning.
Then warm up some Tortillas on the Griddle.  Add the Cheeze to the flip side of the tortillas, as they get ready for the breakfast taco mix.  Fill then Fold, and Monka-NomNomz...
Potato, and Egg Taco's are my favorite.  The Xmas Variation is might be better.  Mexican Cheeze, the Southwestern Hashbrowns, and the Taco Delivery with some Hot Sauce make them awesome Breakfast Tacos...

Sunday, November 6, 2016

Fall Harvest 2016

Its Harvesting Time again.  I haven't been able to spend much time working on the garden lately, but its been growing none the less.  I have a light deficiency because of my Oak Tree, and I hope to rectify that soon.  This is the first year that I have grown Thai Chile, they are neat, miniature...
I have yet to try them, but I bet they have some heat.  I also grew Kung Pao Chile this year.  They did pretty good despite the lack of light.  They are a lot like Cayenne, thinner this time.
The Tomatoes did terrible.  They got largely overgrown by the Romanesco Broccoli, which also did terrible.  I'll try the Romanesco Broccoli this Fall, and Winter.  I think it will do better.  I've had a number of volunteer crucifers come up like Bok Choi, and Mustard.
The Herbs in my garden are pretty persistent like Sage, Rosemary, Thai Basil, and Parsley.  The Carrots are looking good.  Something I'm kinda concerned about is the miniature Ruellia invasion.  It's starting to grow everywhere, and I need to start transplanting it to other areas.  A friend gave me a Dragon Bean, and it has grown prolifically, but hasn't produced any Beans.  I'll try again next year after I trim back the Oak Tree.
Its tring to choke off the Kung Pao Chiles, but they are persistent, and I still got a significant harvest of Kung Pao Chile.  might be as much as a pound.  I need to harvest some Habaneros, and Carrots.  The Chile Plants might have another five or six weeks to make some more Chiles before the first freeze.  Now its time to clear out the weeks, and unproductive plants, then plant some winter vegetables like Onions, Garlic, and hearty Crucibles.

Sunday, October 9, 2016

Stuffed Bell Peppers

Yeah, I'm a Chilehead.  Last week I had a leftover burger, some rice, a little Hatch Chile, and some Vidalia Onion.  It was a leftover lunch, but reminded me of Stuffed Bell Peppers.  So I hatched (LOL) a plan to make some Stuffed Bell Peppers this weekend.  I got the stuff at Rozemeade on Saturday...
So I started with a pound of ground Beefz.  Brown it in a stir fry pan, adding the vegetation as it was cooking.  I added a chopped Vidalia Onion, a couple chopped Jalapenos. sliced Garlic, diced Tomato, Sea Salt, and ground Pepper.  Cook that down a while until nomlishous...
In the interim I sliced the tops off four Bell Peppers, and added the fleshy part of the tops to the stir fry pan.  I removed the pithy part of the Bell Peppers, and the seed pod.  There was some leftover steamed Rice that also got added to the mix, and a handful of Cheddur.
Then we stuff the Bell Peppers full of this nomlishous mix of Beefz, Cheeze, and Vegetation.  I baked them covered for 30 minutes @ 350F.  Then topped them with some more Cheeze, and finished them off with another 10 minutes in the meltification machine.  This is prep cooking for lunches during the workweek.  The people I have lunch with are going to be jealous...

Tuesday, October 4, 2016

Fire Roasted Hatch Chile Salsa

Autumn is perhaps the best time of year for food.  Hatch Chiles are in season, and Rosemeade Market has them roasted, then frozen, and ready to use.  This is a 14.5 oz. can of whole Tomatoes, coarsely chopped, five fire roasted Hatch Chiles, some chopped Vidalia Onion, chopped Cilantro, and Sea Salt.  Mix it all together, and chill.  Then get ready to eat the best salsa you can make...

Saturday, October 1, 2016

Sunday, September 25, 2016

Hatch Chile, Egg, and Potato Breakfast Tacos

Hatch Chiles are in season, and Rosemeade Market has them roasted, and then frozen.  I picked some up yesterday, and used them with Flank Steak Tacos last night.  This morning all I could think about was Hatch Chile, Egg, and Potato Breakfast Tacos.  For a sauce I made a Jalapeno Verde with Garlic, Lemon, and Cilantro.  Really good with both the Flank Steak Tacos from last night, and the Breakfast Tacos.

Wednesday, September 14, 2016

Habanero Sculpin Chili

Fall is here...  A cold front is on the Northern frontier.  Time to make Chili.  A friend gave me a bottle of Ballast Point Habanero Sculpin IPA.  I don't usually drink IPA, but thought yeah if its got some Habanero in it, Fuck Yeah!  Its really good, doesn't have an overbearing heat.  I'm impressed...

So I decided to make Chili with it.  The alcohol distributes the flavors of the Habanero and Tomatoes, plus the yeastiness of Beer works great with Chili.  I'll start with my usual Chili mix, which is chunky vegetables like Tomatoes, Onions, Jalapenos, and Garlic.  I usually use Carroll Shelby's Chili kit, its a ICS Award Winning Recipe, then embellish it with what I like.
I brown both Beef, and Pork, a pound of each, then start adding the Veggies, Sea Salt, and the dry spices from the Chili mix.  This has to simmer down a while to get the flavors to meld together correctly.  In the meanwhile I tried the Habarneo Sculpin IPA, and was rather pleased with it.  So I continued sampling the IPA, and a little more...
Unlike the IPA, I like my Chili Hot!  Light your Skull on Fire Hot!  So were going to add five fresh Habanero Chiles.  I have already added Jalapenos, Chile Powder, Cayenne Powder, and some Red Chile flakes.  This Chili is around a Quarter Millon Scovilles, and that is about perfect for me.  I might need some Sour Screams to cool me off a bit.  Overall the Habanero Sculpin is 4.5 Starz, and my Habanero Sculpin Chili has yet to be judged.  Here's shot of the Chili simmering...
Yeah, I think its a winner...  I made a Habanero Pico de Gallo this morning, and the Chili is hotter.  That is good for me because the pain in my mouth distracts me from my other pains, and that is a good thing.  I'll see if the other ChileHeads I know feel the same...