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Showing results for tags 'pepper'.
Very thankful that the pecan mini logs I ordered on Friday showed up in basically two business days instead of the eight they projected. Got an unbelievable price on them plus free shipping. One 20lb turkey and one brisket just shy of 17lbs. I find that I am trimming more fat off of Costco Prime briskets than any other brisket I come across. It is a gret product however. Brisket properly peppered and salted- threw it on the grill @ 11:30pm. Problably will put the turkey on @ 9am for a 1pm early dinner time.
I love Chile Rellenos and I caught some Poblano peppers on sale so I decided to make them. (I never knew just how much work they are to make before today) So first I assemble the ingredients to make the Relleno sauce. Next I roast them on the kamado. I peel and seed the jalapeno as I have a guest that doesn’t like anything too hot. And put them in my blender. Next I assemble the ingredients to make the Chiles. Now I lower the grate on my kamado and roast the peppers. After roasting I place them in a plastic bag to steam for a while. After 10 minutes I skin and seed them. Now stuff them with Monterey Jack cheese. Now dredge them in flour. Separate the whites from the yolks. (One egg for every relleno) Now beat the egg whites (and 1/8 tsp. Lemon juice for every egg white) with a mixer until stiff. Then add the gently beaten egg yolks and gently mix in. Now out to my gas grill to cook them up. Heat approx. 1/2" of oil in your skillet. Now dip each relleno in the egg mixture and fry up. I heated up some frijoles and Spanish rice and plated it up with some Queso Fresca and Tapatio hot sauce. Muy Bueno!
Last night's dinner was a roasted bone-in turkey breast (seasoned with salt, pepper, garlic, and some Chef Paul Prudhomme's Blackened Redfish Magic.) A side of grilled Roma tomatoes, banana peppers, garlic & onions (all from the garden except the garlic) - inspired by Smokehowze: http://www.kamadogur...l=+roma +tomato Both turned out very good. I'm not too pleased with the quality of the (paper) plated shot, but it gets the point across.
One of the projects this weekend at the Man Cave is going to be a batch of cayenne pepper hot sauce. My cayennes are ripening up and I have enough ready to cut to make a batch of hot sauce... I'll be making a roasted garlic and cayenne sauce and a video will follow