We went to Zestfest 2014 Sunday to experience the hottest Chiles in the World. There were a number of really hot Chile sauce vendors there this year. The vendors that were the most memorable are also the ones that had the hottest sauce. Grinders had their four sauces Whimpy, Molten, Near Death, and Death Nectar. The last one, Death Nectar was over the top for me at 377,000 Scovilles. I had to go sit down and recover. The one that really put the burn on me was CaJohn's Execution Station. It started at 375,000 Scovilles and went to 6.1 Million Scovilles.
CaJohn's Execution Station was designed to understand the Chiles they use in their sauce. Each stage of the Execution Station had a Chile Puree starting with Red Savina Habanero (375,000 Scovilles), Fatali (425,000 Scovilles), Chocolate Habanero (600,00 Scovilles), Yellow Morunga (800,000 Scovilles), Trinidad Morunga Scorpion (1.2 Million Scovilles), Carolina Reaper (1.6 Million Scovilles), and ended with their Black Mamba Sauce (6.1 Million Scovilles). Between each stage we had to wait to let each Chile kick in. Also there is no food allowed to dilute the sauces. The whole challenge lasted 10 minutes, excruciating.
Monday, January 20, 2014
I've had Stuffed Cabbage on my mind for a while now, and have been looking for a way to make it my own. I had a need to make something unique, with my Southwestern flair, and always have superior nutrition in mind. So I hatched a plan to make something akin to Enchiladas, but with Cabbage as the wrapper instead of Tortillas. It has to have the Southwestern flavors like Red/Green Chile, Masa, Cumin, and Garlic.
Monday, January 13, 2014
Saturday, January 11, 2014
Here is another way to prepare Enchiladas. This is Mex-Italian Fusion, sort of. Rather than rolling the Enchiladas we are going to stack them up like Lasagne. I'm using my Chile con Carne, a mild Cheddar Cheeze, Mayan Sweet Onions (diced), and White Maise Tortillas.
That'll bake for around 10 minutes at 425 degrees F, and I'll make the Ensalada in the meantime...
The Ensalada is thinly sliced green Cabbage with Cilantro. Then I'll use Olive Oil and Lemon juice to dress it. The chopped Tomatoes are the garnish at the end of the assembly process.
The Haystack Enchiladas are done meltifying, and I'll add a side of Salsa, and the Yogurt Ranch dressing.
Then add the Ensalada, and the garnish, and BAM! Mui Delicioso Nom Noms...
The garden is mostly bare at the moment. There is some lettuce, and herbs left from last year, but the recent Ice Storm has taken out every thing else, except the typical Winter weeds. So, its time to start the spring vegetables. The recent rain has made the soil pretty soggy, and this is good for starting seeds.
Tuesday, January 7, 2014
I didn't know this already existed, and was thinking that it was something new. In hindsight, searching teh interwebs, I found that the Kimchi Burger is quite popular already. So here is my version of the Kimchi Burger with my homemade Kimchi.
A couple minutes before the Burgers are done I add a couple slices of Cheddar Cheeze.
Now for the assembly process.
I picked spicy brown Mustard, and Yogurt Ranch for the spread on the roll.
The burger goes on the Mustard side, and the Kimchi will go on the Yogurt Ranch side.
The new batch of Kimchi is milder, and more flavorful than the previous two. Altogether this is really good.