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Posts by ChefHoff

I love wings. I can eat them all day every day. I like many variations but have two favorites. Anchor Bar original and a brined grilled version I came across a while back. The first Anchor Bar: Traditional are naked, Friedan peanut oil, tossed in 50/50 Frank's/butter add cayenne pepper to desired heat. I actually prefer a light flour dusting, but leave sauce the same. Lots of cayenne though. My new favorite non traditional wing is IPA/buttermilk brined wings grilled...
Sausage and Cheese Ravioli with Sun-dried Tomato Alfredo Sauce I start with the filling of browned Italian sausage, ricotta, parmasean cheese, roasted garlic, sun-dried tomato, basil, and s&p Then for the wrapper. I couldn't find my ravioli cutter and I was in a rush, so the pasta is thicker than I would like and I used a pizza cutter so they were a bit rustic to say the least. The the sun-dried tomato Alfredo sauce It was an eat yourself sick good.
Hey Taku don't mean to hijack your thread, but the ground nut stew was very appealing to me. I made it and it will now be a regular in rotation. Amazing stuff. Thanks again @Pete
I saw yours Hank, and it looks delicious, but I was referring to post #40 where teamfat actually incorporated red pepper into his homemade pasta, as well as included homemade chicken pepper sausage,sautéd peppers and onions and pepper cream sauce.
@pete Thanks. I can't wait to try it. I actually prefer just ingredient list and basic cooking instructions. That way I can tweak it to my tastes. I will go heavy on the cayenne and might even add other heat. Using the PB2 vs regular peanut butter I will probably add some additional sweetness. In case you are unfamiliar with PB2: https://www.bellplantation.com/https://www.bellplantation.com/
OK.  It was a very hard decision, but there has to be a winner SO:   teamfat!  Congratulations!  The red pepper pasta and Chili Relleno put you over the top.  I feel you captured all avenues of possibility with the pepper.   Honorable mention to MillionKnives and Hank Thank you Butzy, Captains, Mike9, MorningGlory, MaryB, ChefBillyB, Chefbuba, jonijan, KK, and EverydayGourmet for your entries.    I look forward to February's challenge, but am a little sad I won't...
That sounds very interesting and I want to try making it with PB2 powdered peanut butter. I looked at several recipies and the ingredient lists are all over the place. Would you mind sharing yours?
I was wondering when I would see a Chile Relleno.  Nice work @teamfat   Only a few days left.  Going to be very hard to pick a winner.  Look forward to seeing some last minute entries this weekend!
Made this again and though I'd do a better picture
http://www.foodsafetynews.com/restaurant-inspections-in-your-area/#.VqUxga88KK0
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