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Old 24-10-2012, 20:23   #31
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Re: Hot Stuff

I use dried chopped cayane and habenero peppers. Pick them up at a farm market or good grocer. Hang them to dry if you climate allows or cut open and dry in very low temperature in an oven. You can also spread them out on a tray on the dashboard of your car in hot sun.

Use a food processor or coffee mill to make them fine enough to put in an herb shaker. This stuff never spoils.
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Old 24-10-2012, 20:23   #32
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Re: Hot Stuff

Whole home grown Cayenne or Christmas peppers in a bottle of vinegar. The Vinegar picks up the heat and can be spinkled over the food especially good in Gumbo!
Failing that Crystal, Cajun Chef, or Louisiana Hot sauce. Tabasco if none of the preceeding are available. Ground up Chipotle peppers make a good BBQ rub. Curry cooked in a wok on the round magma is always good.
Steve W
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Old 24-10-2012, 20:42   #33
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Re: Hot Stuff

Basic Sambal - Quantities can be adjusted in ratios...

- 1 pound Chili's
- 4-5 cloves garlic
- 4 oz. ginger (optional)
- 2 stalks lemon grass (use only the roots)
- 6 oz white vinegar
- 2 tsp sugar

Remove chili stems (some remove seeds but not me - that's where the fire is)
Chop and grind dry ingredients with mortar and pestle (if no blender) introducing vinegar a little at a time to make a paste

Bring mixture to boil in saucepan. Add sugar to dissolve. Cool and bottle.

Option - Fish or prawn paste is added. This stuff is an acquired taste and very stinky and salty. It is great with green mango as a dipping sauce while drinking cold beer. Also as a condiment for fish, stingray, and prawn dishes.

Chili Padi is basically chopping up the chili's fine and mixing with light soy. Same for garlic. This goes great on just about any Asian rice dish.

I also use Chilis in many meat dishes - I crockpot pork and beef a lot. Once you get "shredded" meats you can do a lot of things with them from Chili, to burritos to hoagies. example...

- 4-500gm pork shoulder or loin cut in strips along grain if possible
- 10-15 Chilis
- 1/2 cup soy
- 1/2 cup water
- tablespoon(?) Cumin
- salt to taste

I usually stir fry the dry ingredients in oil and spices first to infuse the meats then crockpot this for about 3 hours, add I med can of diced tomato, 1 can of black beans to finish. Serve as a chili with corn chips or warm tortillas.

There are lots of ways to adapt this style of cooking and to adapt to pressure cooking as the ingredients can usually all go in at once.

I also do lentils a lot and you can throw all kinds of things into a lentil stew.

I sometimes will make beef (try 1/2 cup soy and 1/2 cup A1 or other steak sauce) chilis and the beans. If you get the fluid quantities right you can make an awesome shredded beef filling for burritos.

Leave out the beans, add a cup of rice a little more fluid (say a cup of water) and carrots and onions - beef stew!

I should be more specific but I wing most of my recipes - Hard to go wrong with crockpot cooking.

I use lots of chili flakes in just about everything - especially pastas.

I am also a big fan of "one pot" or max 2 pot cooking.
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Old 24-10-2012, 21:11   #34
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Re: Hot Stuff

I enjoy Sweet Cajun Fire, a slightly sweet and smoky flavor, not blistering hot. In fact, all the sauces at
Sweet Cajun Fire Hot Sauce - Smoky and Slightly Sweet Hot Sauce

I also like Slap yo Momma, especially on a batch of cackleberries.
I was given a bottle of 'The Legend' sauce, but it was so hot I found it detracted from the taste of food, sometimes for days. There was a reason my friend had to sign a waiver to buy it.
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Old 26-10-2012, 19:30   #35
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Re: Hot Stuff

I love a spice in a bottle - called "Kick'n Chicken by Weber. It is dry spice mix excellent on any thing. I use it on Pasta, Eggs, Egg Salad, soups or just about anything savory. It has other herbs and lemon and Orange rind which gives it uniqie flavor. It does have salt in the mix so add salt to recipie carefully
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Old 31-10-2012, 16:15   #36
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Re: Hot Stuff

Quote:
Originally Posted by zeehag View Post
i cook with poblano chiles andserrano and long green chiles--i make a fresh salsa of pico de gallo with serrano chiles and extra garlic. no one has had to ad any picante sauce to my cooking, so far...sometimes i serve salsa casera with food for seasoning. i use none of the bottled sauces that have vinegar in them..i LOVE thai sweet chile sauce....i keep wasabi on board

Poblanos.....Mmmmm....Chili Rellenos, my favorite!!
I like the Hatch chilis as well, from Hatch, New Mexico. A bit more brilliant and snappy than a poblano, makes for a great relleno.
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Old 31-10-2012, 16:26   #37
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Re: Hot Stuff

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Originally Posted by Ziggy View Post
I haven't found anything I like better than Cholula.
Yes! or genuine Louisiana Hot Sauce. Used to be a Tabasco addict, but these have much more flavor alng with the heat.
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Old 31-10-2012, 18:10   #38
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Re: Hot Stuff

Quote:
Originally Posted by lostsheep View Post
Poblanos.....Mmmmm....Chili Rellenos, my favorite!!
I like the Hatch chilis as well, from Hatch, New Mexico. A bit more brilliant and snappy than a poblano, makes for a great relleno.
You, sir, sound like a man who knows what he is talking about!

Growing up in NC as the son of a geologist we vacationed in the four corners area every summer. Included in that was the annual pilgrimage to Hatch, NM to pick up a sack of Hatch chili peppers.

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Old 01-11-2012, 11:12   #39
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Re: Hot Stuff

Hatch chiles aren't hot... but they're good on Blake's Lotaburgers
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Old 02-11-2012, 21:59   #40
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Re: Hot Stuff

New Mexico Chilis vary considerably in heat content. Try Barker variety sometime they are so hot just bagging them after roasting is painful. New Mexico Chilis are addictive. when I leave here to sail I plan to insist my friends bring them when they come to visit.
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Old 02-11-2012, 22:01   #41
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Re: Hot Stuff

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New Mexico Chilis vary considerably in heat content. Try Barker variety sometime they are so hot just bagging them after roasting is painful. New Mexico Chilis are addictive. when I leave here to sail I plan to insist my friends bring them when they come to visit.
My parents live in Socorro. They roast them fresh and send them to me frozen in the mail. It's the next best thing to being there.
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Old 11-11-2012, 14:34   #42
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Re: Hot Stuff

Here is my recipe for shortcut Berbere, the all-purpose Ethiopian hot spice. The real recipe calls for lots and lots of ingredients, toasted and ground. This is quicker in a pinch.

3 tablespoons ground red pepper
1 teaspoon ground ginger
1/4 teaspoon ground cloves
teaspoon ground cinnamon
Keep cool and dry. Use in soups, stews, casseroles and dry rubs. As for what constitutes "ground red pepper" take your pick from all the great suggestions in this thread
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Old 11-11-2012, 16:16   #43
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Re: Hot Stuff

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Here is my recipe for shortcut Berbere, the all-purpose Ethiopian hot spice. The real recipe calls for lots and lots of ingredients, toasted and ground. This is quicker in a pinch.

3 tablespoons ground red pepper
1 teaspoon ground ginger
1/4 teaspoon ground cloves
teaspoon ground cinnamon
Keep cool and dry. Use in soups, stews, casseroles and dry rubs. As for what constitutes "ground red pepper" take your pick from all the great suggestions in this thread

God I love Ethiopian food. Nice expat community here, I get it often.
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