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January 2016 Challenge: PEPPERS! - Page 4

post #91 of 115

Soft boiled egg and togarashi, a Japanese dried pepper blend.  This is a throwback to my onsen tamago http://www.cheftalk.com/t/83474/lightbox/post/494232/id/110486

 

Of course this one took 6 minutes in 212F water instead of 40 minutes at 140, and there is no dashi to float it in

 

post #92 of 115
Thread Starter 

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!

post #93 of 115

Pepper glazed country ribs

 

 

 

I stemed and seeded some dried ancho and guajillo chili's, toasted them slightly until aromatic, and rehydrated them in hot water.  Then I made a sauce with the peppers, roasted garlic, stock, and cider vinegar, seasoned with ground pepper corns, cumin, cloves, mexican oregano, and a chunk of cinnamon stick.  I ran the sauce thought the food mill and made a very flavorful pepper sauce, some of which I used to marinade the ribs overnight.  In the morning I oven braised them until very tender.  Then I put them in another dish and let them develop more flavor until the evening.  I reheated the ribs and then glazed them with more of the marinade mixed with some honey and put them into a hot oven until nice and crusty.


Edited by Hank - 1/29/16 at 2:59am
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If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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post #94 of 115


Re your soft boiled egg with togarashi; how do you manage to cut the egg in half so perfectly? I'm assuming its boiled in the shell.

post #95 of 115
Quote:
Originally Posted by morning glory View Post
 


Re your soft boiled egg with togarashi; how do you manage to cut the egg in half so perfectly? I'm assuming its boiled in the shell.


Peeled it first, then cut the long way

post #96 of 115

Hot Stuffed Red Poppers (locally sourced Calabria / Mesilla Hybrid) 

 

 

 

Started with the trinity, sautéed with cured curried chicken, tasso, red jalapeño cornbread, all house made of course, deglazed with a dash of champagne and chili beer, finished the stuffing with a 5 cheese blend (including Jalapeño Jack) and topped with smoked chipotle gouda, house made cherry wood smoked bacon and American Grown Sweet Calabria Pepper Powder, locally sourced, dried in house. 

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
post #97 of 115

Very nice! I've been meaning to make tasso RealSoonNow.

 

Some really good looking stuff this month, I've picked out a few favorites.  May try to sneak in one more dish, pork belly may be involved, no tasso or pickle meat.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #98 of 115


Yeah me too, think I may have 1 or 2 left to offer.

Btw, if you're keeping pepper count in my dish above it's red and green bell in the trinity,

red and green jalapeños in the jack,

chipotle in the smoked gouda

red jalapenos in the cornbread

the Calabria / Mesilla Hybrid

 

and the Calabrian / Messilla hybrid powder  

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
post #99 of 115
Quote:
Originally Posted by MillionsKnives View Post
 


Peeled it first, then cut the long way


Yes...I can see that. I just wondered how (given that the egg is soft boiled) you cut it so that the yolk didn't splurge everywhere. Perhaps its not so soft yolked that it would do that? Sorry if I seem to be a bit obsessive - but presentation is so important!

post #100 of 115

One last blast. And it may be the most picture intensive one I've yet done.  Basically some jerked pork and chicken.

 

The Players

 

 

First off, the veggies involved:

 

 

At the top fresh parsley and cilantro. Green and yellow onions, garlic, ginger, lime juice and of course peppers. In this case I am using habaneros and some Thai chiles. And some spices and such:

 

 

 

Soy sauce, brown sugar, salt ( no I didn't dump all that in ) and whole cloves, allspice berries, nutmeg, black peppercorns and cinnamon.

 

 

 

 

A small slab of pork belly, and a handful of wings.

 

The delivery method, so to speak, that I plan to use is arepas:

 

 

Pretty simple, right?

 

And a nice relish to top the final result will be a quick pickle of red onion and red cabbage:

 

 

Small cabbage, large onion.

 

The Procedure

 

First off the whole spices are toasted. One of my favorite parts, makes the kitchen smell so good:

 

 

While the spices are toasting, start getting the veggies into the processor:

 

 

The nutmeg was not toasted, just grated onto the greens in the work bowl. Process until a nice consistency, some oil was drizzled in to get a good consistency:

 

 

The belly went into a plastic bag with a healthy amount of the wet rub:

 

 

The bag goes into the fridge overnight.  Then this afternoon it gets wrapped tightly in foil and goes into a 275F ( 135C ) for a few hours. Get the pickle in the works:

 

 

The allspice and peppercorns were not toasted for this, just given a good whack with a mallet before being added. Eventually the pork is pulled out of the oven:

 

 

Rendered out a lot of fat.  Get the charcoal for the grill started.  Wings on direct, belly indirect"

 

 

Meanwhile, the dough for the arepas has been mixed and is rehydrating a bit:

 

 

The meat is ready, off the grill:

 

 

When the grill is fired up, it is mandatory to have a gin and tonic, is it not? I needed a double, as once again making arepas for a challenge seems to be problematic:

 

 

I just can't seem to get all the variables quite right.  Sigh.

 

The Product

 

 

With the fail of the arepas, presentation went down the disposal:

 

 

Flavor, however, is quite nice. The tang of the pickle plays really well with the richness of the pork, and the red chile sauce from the rellenos post adds a nice touch. Chicken was great. The heat level was just about right. You could tell it was spicy, but the heat didn't slap you in the face, it just left the right amount of lingering warmth in the mouth. Glad there are leftovers for tomorrow.

 

And I made a fairly large batch of the jerk paste, bought a small hunk of goat leg which will get a similar treatment as the belly over the next couple of days. Who knows, maybe the February theme will be red meat, and goat will fit right in.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #101 of 115

Is that cheese? Can you share your recipe? It looks delicious

post #102 of 115
Thread Starter 

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 get to use all the mung bean recipes i researched over the last couple weeks.

post #103 of 115

That's a great looking jerk dish @teamfat congrats on the win.  However gin and tonic needs no requirement, or permit - ever!!  (OK breakfast might be bad form - carry on)  :beer:   


Edited by Mike9 - 2/1/16 at 8:07am
post #104 of 115

I was just kidding about Mung Bean.  That was something David Chang said would trend in 2016 though...

 

@teamfat  congratulations!  I hope you do the allium challenge you mentioned!

post #105 of 115

Well done teamfat.  Very nice work this month. 


Edited by Hank - 2/1/16 at 6:06am
If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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post #106 of 115

Remarkable entries teamfat.

Fair choice and thanks ChefHoff!

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #107 of 115
Congratulations team fat, impressive work this month!
Thanks ChefHoff for being such a nice host.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #108 of 115

Wow, thanks! I am honored to be selected as the host of the next challenge. I had been slacking off a bit, but really got into these last three.

 

Have many ideas for February. Got a nice copy of Madhur Jaffrey's Indian Cooking for Christmas, I may go with a regional challenge. Or it is still winter here in Salt Lake, a technique based challenge like braising could work. Or as mentioned, an ingredient like the stinking rose and company. February would be a good month for choolate, or desserts in general.

 

I'll continue to mull it over as I finish the rest of my work day, maybe I'll drive past a favorite restaurant and get an inspiration. Will let you know the next challenge theme this evening after work.

 

And thanks again to @ChefHoff for the January Challenge!

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #109 of 115


Congratulations @teamfat! You deserved that. Your recipe is a real 'tour de force' of peppers!

post #110 of 115


Madhur Jaffrey is right up my street. @teamfat:) 

post #111 of 115

​teamfat! Congratulations!  The red pepper pasta and Chili Relleno put you over the top. 

 

WOAH!  Red pepper pasta was my dish!  I claim half the prize!

If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
Reply
If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
Reply
post #112 of 115
Thread Starter 
Quote:
Originally Posted by Hank View Post

​teamfat! Congratulations!  The red pepper pasta and Chili Relleno put you over the top. 

WOAH!  Red pepper pasta was my dish!  I claim half the prize!

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.
post #113 of 115

Dang, though I had a recount. :beer::beer::beer::beer::beer:

If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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post #114 of 115


Is there a new challenge yet? Sorry, I'm relatively new here and don't know if I'm missing something!

post #115 of 115
If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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