So I entered a pie contest and wanted to share my entry over here.
Here are most of the ingredients.
Made up some graham cracker crust. After smearing my CI pie pan with some butter flavored Crisco I press in the crust.
Made up a bacon weave and placed it on the kamado.
Because I couldn’t flip the weave I placed my bacon press on the burner for 10 minutes. After it’s smoking hot I placed it on top of the weave.
While that cooks I prep my jalapeños.
On the grill they go for 15 minutes along with the pie crust for 7 minutes at 350.
After the weave is cooked I place it in the bottom of the pie crust.
Then the smoked jalapeño rings and the cream cheese pie filling.
Now the pie goes into the kamado for 40 minutes at 350.
Here is the result.
After letting it cool to room temp and then in the fridge I spread on the Raspberry Jalapeño topping.
And this was my entry photo.
Well.........Teenage T-Rex cooked grilled cheese sammiches for his girlfriend the other day.
Figured that I'd increase his capabilities by introducing a George Foreman grill.
He was game.
We took it on it's maiden voyage today for lunch.
Figured I'd make a batch of my smash burgers and run it through it's paces.
He was in the midst of each step.
Small countertop...I manned the cutting board......he manned the grill.
Usual suspects gathered....
He devoured the first thing to come off this grill.....to slices of bacon.
Ankle-biters emerged as soon as bacon started being cooked......
The smash burgers were too large for the Foreman.......made a mess of them.
The thing cooks onions and bacon like a champ, though !!!!!!!!
A Fermented Roasted Jalapeno Based Salsa and Hot Sauce
Here is a post to give you some ideas. There is no recipe as such. It all about mix and match to meet what tastes good to you.
Had a couple pounds of jalapeno peppers that were moving past their prime back in July. So we decided to make a salsa which then got taken to another level as a fermented salsa and subsequent also as a hot sauce.
Jalapenos (with seeds), red tomatoes, and white onions were all fire roasted on the Kamado and subsequently peeled/prepped and put in the Breville food processor along with some fresh garlic.
It was all processed with some salt, some fresh black pepper, a bit of water and a a touch of vinegar and a pinch of sugar into a nice fine grained salsa. Because of the seeds, the salsa mash had a serious wallop. The yield was about 3/4 a gallon. It tastes really nice. Tortilla chips here we come!
I decided to ferment 1/2 a gallon of the salsa to let the ferment mellow the flavor/heat and to up the acidity.
For information on fermenting, just search the web as there is some good guidance out there. Basically it involves the right percent salt brine covering the vegetables and keeping the air and related bacteria off the ferment until the good bacteria create the right level of preserving lactic acid. For fermenting a mash like this since it is not submerged one keeps an eye on the top surface and just stirs under the top level the first few days and keeps the air off the product with an airlock lid to avoid the wrong bacteria from getting established. Again – go to the web or relevant research.
I added some additional salt and ferment starter culture to the “salsa” to set the correct ferment profile and jump start the process. It’s like cheating with the seeding of lactic acid producing bacteria. But in a good way. Ferment starter can be a commercial culture or even the drained whey off an active culture yogurt. Even the vegetables themselves have natural bacteria that can be utilized. Also any water should be non-chlorinated - like a good bottled water.
Let the ferment run for about 2- 3 weeks (depending on environmental conditions) on the counter but out of direct sunlight (dark space around 70 degrees is ideal) in an air lock equipped jar, tasting as needed every week and every couple days after the first couple weeks. When it has progressed to the desired acidity level based on you tastes it should be thereafter refrigerated.
In another few weeks the overall flavor matures even more. At that point, the flavor and acidity was getting where it should be as a young salsa/sauce but it was still way too pepper hot for some in the family because of the seed element. It will continue to improve over time.
Now onto the hot sauce step… Pulled out the Oxo food mill and ran a cup or so of the salsa mash thru the mill on the finest mesh screen to get rid of the seeds. Bingo!...The result is right on target. Great flavor, just the right heat, excellent texture and body just as a hot sauce should be. The flavor because of the tomato and onion plus the roasting step builds a more complex taste profile than just a peppers and vinegar product.
For conveniently serving the hot sauce, I took an old empty Peychaud bitters bottle out of my jar/bottle stash and filled it. I like these reclaimed bottles for uses such as this. I drilled the plastic insert spigot hole a bit larger to match the hot sauce viscosity for getting the right amount of sauce splat in a shake. Perfect.
As the remaining mash in the fridge further ages it will of itself further mellow in flavor and become even better for future bottling. I have a prior hot pepper sauce that is over 7 years or more aging in the fridge and it is like perfection. Too bad there is not a lot left!
Hope this give you some ideas. I really wish you could taste this!
PS…If you choose not to do a fermented approach for the acidity, then use vinegar and water to set the acidity and viscosity in your hot sauce. Do a small batch or two from the mash and experiment. Keep the salsa/mash in a sealed jar in the fridge and make new hot sauce as needed. It just gets better over time.
This is what science lab in high school should have been teaching us!
A Poblano, Chorizo & Cheese Layered Casserole
On a Restaurant Depot run to pick up a packer brisket and other supplies, a 5 lb bag of beautiful large fresh poblano peppers and a 5 lb chub of 'mild' Mexican Chorizo somehow managed along with some cheeses to jump into the cart – well assisted by my son and I in making that leap.
This is what we (well my son anyway, as he was lead chef on the meal) prepared from those fixings:
I blistered the poblano peppers on Big Joe over direct heat and then steamed them in a covered bowl. Next was peeling and seeding. Since we were going for a casserole rather than stuffed, the peppers were slit open to seed – much easier that way.
2.5 pounds of the chorizo was browned in a pan with the largest poblano chopped up for extra flavor, plus diced bell pepper, chopped onions and some garlic. We had not used this chorizo before ( La Paloma brand ) and we really liked the flavors of the sausage.
The peppers, meat mixture, Chihuahua and Queso Fresco cheeses along with some sharp cheddar were layered in the greased Lodge 7.5 qt dutch oven. A topping of cheddar and queso was the final addition – with the cheddar acting as the melting cheese to bind the queso as the topping browned.
The dish was baked, uncovered and indirect, on Joe at 375 degrees with application of mesquite wood smoke for about 35 minutes – until it looked and smelled just right.
Served with a simple side salad. Delicious for dinner and quite filling. These particular poblanos has just the right "heat" level to pair with the mild but flavorful chorizo.
The casserole reheated was great for breakfast the next morning, too!