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...

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...

Melons

Look at my Melons...  LOL!  Sugar Baby Watermelons...

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.

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...

Taco Pizza

Most Taco Pizza's are going to have a Tortilla Crust.  Well this one has my Pizza Doh! under it.  Its Metaphysical Pizza.  Heh, its a Z.Monkey thing...

I had made a Salsa that has Scallions, chopped Jalapenos, and Garlic in it.  Good for Chips and Salsa, but I thought this would be great on Pizza, and that is where this idea was hatched.  So, I rolled out the Doh! as usual, then used the Salsa rather than the normal Pizza Sauce.

Queso Quesadilla, or even Queso Fresco would work here, but I used Cheddar instead.

Then also had some prepared Pork Taco Meat, and Cranberry Beans...

Then bake until GBD, Golden Brown, and Delicious...

Watermelon

When is it ripe?  I dunno...