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ELittle said:
This is my hot sauce recipe. Every year I make about 3 gallons of it as soon as habaneros are at a reasonable price. This is a tabasco style vinegar based sauce that is extremely spicy.

I recommend having some sort of respirator or face protection while making this, as well as a couple box fans going to vent the air. And don't forget to wear gloves! You don't want to have to go use the restroom and find out what happens when you touch yourself after handling pounds of sliced habanero peppers! This might seem extreme, but wait until the peppers start steaming in the boiling vinegar, the room will become very painful to be in! :D

This recipe can be doubled, tripled, quadrupled, or like I do, 10 times the recipe.

Recipe:

1 pound of habanero peppers
2 cups distilled white vinegar
2 teaspoons kosher salt

First prep your peppers. You'll need to take the stems off of all of the peppers and give them a good washing:
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Then start feeding them into the food processor to slice them. Don't create a puree, you want to slice them thin so they look like this:
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Now, get a large pot or saucepan and pour in the vinegar. Heat it until it comes close to a boil, then add your sliced habaneros and salt. make sure if you're making a double recipe or larger that you keep the ratio of salt, vinegar, and peppers correct. Once the peppers and salt are added to the boiling vinegar, cook the peppers for 5 minutes. This is when the kitchen will become a hazard, don't forget your breathing protection! Remove from the heat after 5 minutes and pour into a bowl and let it cool for a while. Now, get your blender ready. Pour the mixture into the blender and liquefy it until its a smoothie like consistency. Then you want to place it into a container and let it sit in the fridge for about a month.

After a month passes, its time to strain it! Since the peppers still had all the seeds in them and maybe stems or other unwanted stuff, this is important. Get a siv or a very fine mesh strainer. Pour some of the sauce into the strainer and work it around with a spoon so all that's left behind in the strainer is the pulp from the peppers. Repeat this process until it's all strained into a new container.

That's it! Now you have hot sauce. I've also had success replacing some of the habaneros with cayannes and thai hot peppers. You can play around with it as long as you keep the weight ratio the same.
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What do you do with this three gallons? Any selling and shipping going on? :whistling:
 
I usually send some out as gifts to people, then use the rest. But I ate so much of this a couple years ago I get really severe heartburn when I even eat tomatoes now, LOL. So im not sure if im going to make another batch this year or not.
 
ELittle said:
I usually send some out as gifts to people, then use the rest. But I ate so much of this a couple years ago I get really severe heartburn when I even eat tomatoes now, LOL. So im not sure if im going to make another batch this year or not.
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Ummm..YES! Yes you are!

:D
 
Sweet, glad to see this thing keep moving! I guess Brandon's up next :thumbs:

Do we have any delicious creations or ideas from Utah to add to our collection?
 
Let's have a round of recipes, I thought about a key ingredient or focus and I've got a weird one: Leftovers. Later on we'll do a couple rounds featuring desserts, ethnic specialties, and of course I'll take other suggestions as well.

Let's see some recipes that are things you do with leftovers, where you end up with something very different than what you started with. For example, my mom makes a killer Turkey Tetrazinni with what's leftover from Thanksgiving.
 
I finally got to my mailbox after almost 14" of wet, heavy snow...and what did I find? My contest winnings from our host :thumbs:

Thanks Andy... 2 of the cigars I never have smoked, the brand either! That was very nice of you and greatly appreciated.

Once I get over this flu/stomach virus I'll jump in with some recipes...just looking at the photos are making me queezy :whistling:
 
I eat the leftovers.

However, once in a while, if I have a nice piece o steak I dice it up and let it warm on the stove.
After a few minutes I put in about .3-.5 cups of salsa and let that warm up with the steak.
Scramble a few eggs - I scamble them with a shot or so of milk or 1/2 and 1/2 and a little pepper - and pour it over the steak and salsa.
I then put in some 'extra sharp cheddar'(white american as a subsitute) and after a couple minutes....start scambling.

Cook to personal texture and enjoy with toast and some chopped fruit.
 
Recipe coming later tonight. I finally have nothing going on after work so I'll be cooking something up. Jambalaya maybe?? Will post tonight.
 
Ok, I've talked with Ben and got everything straightened out. It must suck to forget your takes :laugh:

My Takes/Puts:

#24 PSD #4 / #50 Trinidad Fundadore
#15 Hemingway Classic Maduro / #51 Fuente UTS
#34 Tatuaje Series P - P2 / #52 VSG Wizard
#22 PAM Exclusivo / #53 Aurora Puro Vintage 2003

#54 Por Larranaga PC '07

These are up for criticism and I can certainly change them, my values are a little off but enjoy. I'm extremely sick and these will have to do.


Shooter - You ready?
 
As you can see I was a little rushed to get this thing out. Shooter, the sticks are yours bro.

I'm cooking some jambalaya up now and will post pics and recipe in a bit.
 
Smooth move, Ben. Must have had too much to drink at the Jonas Brothers concert, and you forgot what to do in a pass. :laugh:


As far as the recipe goes -

Like Gary, I usually eat the leftovers as is. Trying to think back, I did come up with something that came out (surprisingly, imo) pretty good. Got together with a bunch of friends over the summer, and ran the smoker from like 5am to 8pm. Just food constantly coming off all day. Come the end of the day, everyone was too drunk / tired / full to keep eating. the last thing on the smoker was some giant turkey wings.

I took them home, skinned them, and removed the meat. I decided I would make some turkey salad with them. I despise mayo, though. So I used:

- leftover smoked turkey
- plain yogurt
- chopped celery (not too much, fine dice)
- chopped almonds
- black pepper pepper

This was months ago, so I don't remember exactly how much of anything I used, but it's turkey salad, not rocket science. Decide how wet you want it, adjust the yogurt; decide how much crunh you want, adjust the celery and almonds. And enjoy!

After a full day of destroying myself with smoked meats and beer, eating that the next day gave me a fulfilling sense of eating something good for me. :laugh:
 
Emerils Kicked Up Jambalaya

Ingredients

* 1/4 cup olive oil
* 1 pound medium shrimp, peeled and deveined
* Creole seasoning, recipe follows
* 1 chicken, cut into 8 pieces
* 1 1/2 pounds andouille sausage, cut into 1/2-inch cubes
* 2 cups chopped onion
* 1 cup chopped celery
* 1 cup chopped bell pepper
* 2 tablespoons minced garlic
* 3 bay leaves
* 1/4 teaspoon cayenne pepper
* 1 1/2 tablespoons chopped thyme leaves
* 1 cup chopped tomatoes
* 6 cups water
* 2 cups rice
* Salt and pepper
* 1 cup chopped green onions
* 1/2 cup chopped parsley

Directions

In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Season shrimp with Creole seasoning and saute until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later. Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and saute until browned on both sides, about 8 minutes. Remove and set aside. Add sausage and cook until browned. Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes. Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes. Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes. Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes. Remove from heat and let sit 10 minutes before serving.

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Hey, nice Jambalaya recipe...I'll give that a try.

As for leftovers, I have one word: NOCHO'S!

Leftovers are great as nacho fixings. Any type of meat works: steak, pork, chicken, hamburger patties, meatloaf and even fish. Most vegetables also work: broccoli, spinach, carrots, onions, corn, and peas all work great. One day after this last Charismas we made a plate with turkey, turnips and creamed onions. I put too many turnips and onions on so it got a little soggy, but it still tasted fine. Our biggest problem is putting too many leftovers on. Like most things, it works best when done in moderation.

Layer the tortilla chips with some meat, veggies and Monterey jack, toss a few jalapenos on top and bake until the cheese is melting and just starting to tan.

Eat them like you would any other plate of nachos', salsa, guacamole, sour cream…..more jalapenos…whatever…

I like mine with guac, sour cream and Peach Salsa from Trader Joe's.

Tom
 
Sorry that I'm just now getting to this. We've been at the ER all day.....a 3 yr old and a broken leg don't go well together.

This goes out tomorrow:

DC 0103 8555 7495 9622 3576
 
One of my favorite leftover meals is Wedding soup. I am a huge fan of spinach salads and I usually make a large one when ever I make a turkey. The next day everyone usually picks at the turkey and on day two I make Wedding soup. I usually make 5 pounds of mini meat balls at a time and freeze them, which makes the Wedding soup a fairly quick and easy dish. With the turkey cooked and the meatballs already made, all you have to do is make your stock and add a couple things and your done.
 
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