Look good but you probably need to use less ingredients and let the actually pasta be the main protagonist. Less tomatos, onions, olives and rosemary. You made an esthetic dish but it is actually food and when I eat it I wanna fill my belly.
I looks good, but you lost me at the burnt garlic. Otherwise a nice gravy.
If I can offer another delicious pan sauce idea for you, my wife begs me for this one all the time. I season (salt, pepper, and garlic powder) and cook my Chops first in a bit of oil. Once it reaches 140F internal (it will rise 5 degrees while resting. Don’t overcook your pork), remove the chops and use a quarter cup of white wine (I use moscato) to deglaze the pan. Let it simmer reduce for a few minutes until it thickens enough to drag your spatula across the pan and it doesn’t immediately back fill. Add a tab of butter, a splash of cream, and a some freshly grated parmesan off the wedge (don’t use the canned stuff. It will be gritty). Stir it until the cheese just melts, then remove from the heat so the sauce doesn’t break. Now smother and enjoy. Optionally, if you want to lighten it it up a bit, a squeeze of lemon goes nice too.
You don’t have to blacken the garlic if you don’t want. I found blacken garlic is a little sweeter, and adds a little crunch to the meal kinda like roasting garlic cloves on the grill.
Thank you for the sauce recipe, if I ever have the money to be able to buy the wine I will try it. Fixed budgets suck and food stamps don’t cover any alcohol, or even cooking sherry.
That’s fair. Just for context though, I don’t use expensive wine for it. I buy those 4 packs of little bottles of white wine just for cooking. Shutter Home brand, like $7 for the 4 at Walmart ($1.75 each). The size is convenient as each one is good for a single recipe (about 1/3 cup each I think) and the also the other 3 don’t go bad in a hurry because they aren’t opened from the one use. I’ve had them on hand ready to go for months using one bottle at a time before. You could do it even cheaper with a full sized bottle under 5 dollars at Walmart if you were going to make more servings of the sauce all at once or within a few days, but obviously, once opened, the clock’s ticking on your bottle before it goes off.
I did canned because that’s what I had. I love using fresh vegetables, the taste is much better, usually I get frozen, but those are getting as expensive, if not more, then fresh
I can't speak for OP, but for me it is just a different flavor profile. You do have to account for the added sweetness and fruitiness, but it can really open up the complexity of whatever dish you are making. It takes some experimentation for sure though to figure out how to balance the sweetness of fully ripe peppers.
If you want a really sweet heat, a mango hot sauce/salsa with mango, hot red peppers, onion, lime juice and salt makes for a simple and delicious topping. They also work well in a chimichurri, where the fruitiness of the red pepper mixes well with the herbs and the garlic.
For pico de gallo, tomatillo salsas, or stuffed peppers, I much prefer green peppers, as you want that punch of tangy/sour.
I’d probably fill the jalapeños with a mix of cheeses (ricotta, mozzarella and Parmesan is a good combo) or ground meat, and then roast them until soft. You could also slice and pickle them with vinegar, water, salt, dill, garlic and you’re good to go.
The other peppers are simply too hot for that. So instead I’d suggest you to either smoke them or make a pepper sauce out of them; there are lots of good recipes on the internet for that, this one for example is rather simple and it tastes really well with some modifications, although I’d probably also add 1/4 onion and some dill to it.
The salsa I made on Sunday night has been a big hit. I wanted a more smokey flavor, as I had found some chocolate habaneros at my local market and wanted to capitalize on the smokey/earthy profile of them. I see a couple chocolate varietals here, so I think it might substitute well with what you have. Here is my recipe:
Ingredients:
10 red jalapeños
6 chocalate habaneros
10 bird's eyes
2 dried ancho chilis
2 dried arbol chilis
6 medium roma tomatoes
1.5 large onions (I did 1 red and 1/2 yellow)
4 cloves of garlic
juice of 7 limes
salt, msg, and cilantro to taste
Directions:
Broil the Jalapeños, habaneros, and bird's eyes together on high, about 6in from the heating element, until the tops of the Jalapeños are blackened. Flip all the peppers and repeat on the other side. Bring a small pot of water to a simmer.
While the peppers are broiling, bring a pan to medium-high heat and smoke the dried chilis. This will fumigate the immediate area, so if you can, you might consider doing this outside.
After the dried chiles have been darkened and are smoking, remove them from the heat, add the hot water to the pan, and cover to rehydrate the chiles for ~10min. You might need to flip the chilis after a few minutes if they aren't fully submerged. SAVE THIS WATER!
Remove the peppers from the broiler and set aside to cool. Chop the onions into halves and broil the tomatoes and onions on high until the tomato skins have split and blackened a bit.
Flip the onion halves and tomatoes. You can also add the garlic at this point, but be very careful not to let it burn, otherwise it will spoil the flavor. Remove once the tomato skins have been blackened on both sides.
Blend all the peppers, tomatoes, dried chilis, onions, garlic and lime juice together (unless you have a massive blender, you might want to use a large bowl and an immersion blender, as this is the "party size" recipe). Add the chili water from the rehydration until you achieve the desired consistency.
Add the desired amount of cilanto and salt to taste. You can't really go too far with the cilantro in terms of flavor (in my opinion) but this recipe makes a brilliant deep red salsa and too much cilantro can muddy it, though ymmv.
If you have msg, I have found it adds a little extra special something to the recipe. Again, season to taste. I usually do a ratio of 1 to 2 msg to salt as a guideline, but really I just eyeball that shit and taste test it at every step.
Let cool in the fridge (overnight ideally) and serve with anything salsa belongs on. This recipe also freezes well if it makes too much.
You have quite a bit more heat here than I did, so my recomendation with what you have is to swap the 10 bird's eyes with 5 Fatalii Jigsaws and the choco habaneros with the scorpions and the serpents. If this is for the general public to eat, I would only do 1 scorpion and 1 serpent. If you wanna fuck some shit up, do 2-3 serpents and 2-3 scorpions.
This recipe was made for my friends and fiancee who can't hang with me on spice, so it has some room to be hotter for someone who likes a really good kick in the ass.
OK here’s a question: I got a ghost pepper plant and so far it’s grown exactly one pepper, straight out the top of the plant, and it was sweet. Not a hint of spice. Any idea why?
not sure about how important/specific the carb requirements are. but lentils don’t have a lot of carbs(relatively speaking) and make for excellent dal. you can have it runny or thick like a stew. you can add a lot of chopped veggies for those who can chew. add eggs for extra proteins.
Just looking for low! Doctor said a piece of toast is okay, but there’s a big difference between a toast slice and a big bowl of Chex mix lol. Thank you for the suggestion!
ETA: also I’m splitting this between six individuals lol so if something is carbs and X I can always add more X so the carbs are lower for everyone as long as it’s not like oatmeal or something that’s like all carbs all the way down lol
Uhh, how do you intend to mix the funyuns in? Grinding them up, or uh…Okay I’m gonna be real I don’t eat meatloaf so in my mind I have this image of a chunk of meat looking like bread but I know that’s wrong, so I don’t know what else to ask about this.
Is onion meatloaf a dish? That seems like that might be more appealing if you like the two.
Most meatloaf (at least the one’s I’ve made) has onions and breadcrumbs in it, using the funyuns might cover both ingredients. Though I think the funyun flavor would be more like adding onion powder and not actually onions. And the breadcrumbs are meant to help hold the meat together, I’m not sure the funyun dust would do the same.
I feel like it would do a decent job of helping hold together, but I’m betting the flavor wouldn’t be that noticeable in the end product unless you used a lot of funyuns.
It’s just ground beef so ground up funyuns into a dust would mix fine and probably not even noticeable after cooking. I bet it would work but also not really for much outside add a large amount of sodium. I normally use onion powder in mine so I really can’t see there being a huge difference.
I have a feeling you’d have to use a lot of funyuns to even be able to taste the flavor in the meat loaf. This does make me wonder how some other things would be using funyuns instead of breadcrumbs. Topping on a baked mac and cheese, for example.
Ok, so basic meatloaf: onions, peppers, garlic sautéed and cooled add to ground beef can be “stretched” (feeding a lot for as little as possible) with eggs & breadcrumbs season with salt, pepper, ketchup place in a loaf pan (best with some parchment/baking paper lining can be topped or wrapped with bacon & more ketchup for a glaze bake, cool/let set, slice, serve with mashed taters, gravy, peas & carrots and you have a very typical dinner circa 1950.
Now funyuns? I’d probably just grind them up and add to the meat to mix, with some mixed in with the ketchup glaze. alternatively I would have 1 or 2 rings on top as a garnish.
cooking
Oldest
This magazine is from a federated server and may be incomplete. Browse more on the original instance.