Wok This Way

[Dreadbelly]

For those interested, a real treat has been posted in the recipe section of my site. It's a little bit Latin, a little bit Italian, and a little bit Southern. It's my prized verde sauce. Some folk make marinara, I make verde.

Warning. Serving this at your table could make fist fights break out with family over who gets the last bit. At least, that's what happens with my family. Your experience may vary.

[Dreadbelly]

A new recipe has been posted at my site. Warning, this one will whoop your tail and make you beg for mercy.

Rob, if you like hot food, this is a good one. Serve it up one day in the place you work. A dish like this will earn you a name

[davedove]

I've had experience with foods that burn going down and again coming out the other end. This sounds like one of them. Looks like too many peppers for this sissy gringo.

[jfellrath]

A new recipe has been posted at my site. Warning, this one will whoop your tail and make you beg for mercy.

Rob, if you like hot food, this is a good one. Serve it up one day in the place you work. A dish like this will earn you a name

Reminds me of when my dad and I first tried making chili with real peppers - the cookbook we were using didn't say anything about removing the seeds from the peppers before grinding them up.

We now refer to it as "Tom and Jamie's Hurts-Twice Chili."

[Dreadbelly]

Reminds me of when my dad and I first tried making chili with real peppers - the cookbook we were using didn't say anything about removing the seeds from the peppers before grinding them up.

We now refer to it as "Tom and Jamie's Hurts-Twice Chili."

A long time ago, I served this at a church get together. It was a Saturday night Potluck. I was still cooking with meat, and I made this traditionally, with pulled pork, as it should be, and the pastor could not resist. He was raised in Cajun country, and this was a taste close to home. The poor man nearly burned to death while consuming his beans and rice.

At church the next morning, looking a little pale and shakey, before he started preaching, he announced that he now knew for sure that when he died, he would go to Heaven, for there is no God so cruel that would send a man to hell twice and he gave me a long and meaningful look. A couple of folk that had also braved the heat all shouted Amen!

I personally don't see what all the fuss is all about. I cut my first teeth on chilis. I was fed a blistering hellfire salsa as baby food. As a very small child, I was fed a steady diet of poblano chilis, stuffed with cheese and salsa, battered, and fried. Not a lot of ketchup in the house when I was a boy, but there was plenty of tobasco and salsa, and we put it on everything.

For some reason, the other kids didn't like coming over to my house for dinner.

[Rob Wright]

Dread, I wish I could serve that recipe but my customers are of such and elder age that I can't use spicy recipes they will walk out. Now at home is another matter

Rob

[Dreadbelly]

Dread, I wish I could serve that recipe but my customers are of such and elder age that I can't use spicy recipes they will walk out. Now at home is another matter

Rob

Let me know how it turns out.

Oh, btw, the leftovers are great wrapped up in a fresh piece of flatbread or a tortilla.

[Rob Wright]

Let me know how it turns out.

Oh, btw, the leftovers are great wrapped up in a fresh piece of flatbread or a tortilla.

I will Right now I'm getting anxious for the chili harvest and fresh roasted green chili's. I make gallons of homemade red and green chili sauce and freeze it for the winter and spring

Rob

[Dreadbelly]

Rob, I am going to be shopping soon for some canning supplies and everything I need to do that.

I plan to start canning my Ancho Jalapeno jelly someday soon. For some reason, I strongly suspect that you are one of the few human beings that could appreciate such a thing.

It's freaking delicious when served with some of that Nutella chocolate hazelnut butter over some warm fresh bread.

Whenever I offer some to people, they ask what sort of jelly is that, and when I tell them, and if they know me well enough, they go running away with their hand clamped firmly over their mouth. I am not sure why, but it hurts my feelings that I am forced to eat an entire jar of sweet sweet delicious jelly all by my lonesome.

[usndoc]

I love hot Jalapeno or Habenero jelly with cream cheese on crackers. I take that to our Ceiledh pot lucks. The combination is wonderful.

As for hot stuff, I will take it as hot as it comes. My family cannot figure out where I got it from. Mom and Dad die from the heat when I cook for myself. They will not taste items if they know it is for me.

When I cook for others, I have learned to leave the heat out.

Doc