Fall Garden Shotz

Most of the garden plants are at full maturity now, and starting to bear fruit.

In front are four Carolina Reapers, followed by Cherry Bombs, and Poblanos.

Down the line we have more Reapers, Habaneros, Thai Dragon, and Caribbean Red Hotz..

 These Rosemary plants are really poppin'...

Got some decorative stuff too...

Hatch Green Chile Chilaquiles

Informal Enchiladas take many forms.  This one is Chilaquiles which is mainly centered on end of the sack tortillas.  You know, those little bitz, and pieces at the bottom of the sack of Tortilla Chipz?  That is the most Nomlishous part because all the seasoning has fallen down there with all the bitz...

Start with some Butter, and Bacon Fat...

Then dump in some Tortilla Sack dredge...

Add Hatch Chile, and some Bacon...

Make that Sizzle sound for a while, then add some roughly scrambled Eggs...

Flip it around a while, then dump it on a plate, and salza, and BAM!  Green Chile Chilaquiles...

Hatch Chile Fried Rice with Pan Fried Pork Loin Chop

It's Hatch Chile Season!  Whoo Hoo...  I've been putting Hatch Chile in everything this week.  I need something to distract me from all the craziness going on lately.  So, for this one its Fried Rice.  Baby Portabellos, Garlic, Scallion, Cilantro, and of course Hatch Chile are in this Fried Rice.  Then I've pan fried some fresh Pork Loin Chops for a little, LOL!, protein content.  Making an extra big portion at night gives me a nomlishous lunch tomorrow also...

Habanero Sauce

I picked up some Habaneros at Rosemeade Market.  It's getting closer to Harvest time, and sauce making time, and I'm thinking I need to try making a Habanero Sauce.  I have, I think, three Habanero plants this year, so I think I will be doing this some more...

I am trying to keep this fundamental, simple.  Onion, Garlic, Salt, Vinegar, and lots of Habaneros...

Then saute them a while to soften them up.  It's pretty hard to hang around sauteing Habaneros...

Then everybody jumps into the turbo liquifier machine, and we get Habanero Sauce...

Hell Fire in a Condiment Dispenser.  Wherz the Breakfast Tacos...

Huh Wut?

http://black-dog-technologies.blogspot.com/2018/06/new-solder-fan.html

Feeling the Heat

We're feeling the Heat here in North Texas.  Exotic Chiles love the Heat.  They really don't start to thrive until it gets up around 100F.  I've pruned some of my Chiles this year.  I don't usually do that, so it's a bit of an experiment.  I've harvested a few Caribbean Red Hots, and a couple Bhut Jolokias.

There are a few Cherry Bombs as well.  Over the last week I've prepared the plants for The Heat.  I pulled out all the ground cover plants, and put down a thick layer of mulch.  Also started watering heavily in the mornings.  I'm preparing the Chiles for massive vegetative growth so in the Fall they can make lots of Red Hots...

Scary Hot!  Ghost Pepper, really Bhut Jolokia...

Caribbean Red Hots are Red Savina Habaneros.

Bacon Double Cheezeburger

Sometims you just need a big ole chunk of Beef.  I took a half pound burger, sliced it in half, then added Habanero Jack, and Bacon inside.  It was difficult to eat the whole thing.