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04-10-2015, 10:49 PM
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I was hungry.....
.....and remembered the post about hot sauce. So I made myself some home made jalapeņo peppers. Got some large jalapeņos, Spanish sausage, bacon and my own sause.
1. Put the sausages in the oven to cook little while I made the rest of the ingredients.
2. Cut the peppers long ways to make a boat like opening and dug out the seeds.
3. Made cheese spread by mincing a whole garlic and mixing it with with cream cheese. That was garlic(y). I feel sorry for my coworkers tomorrow.
4. Spread the cheese/garlic spread inside the jalapeņos.
5 pulled out the sausages and let them rest while the peppers went in the oven till the cheese turned slightly brown
6. Cut the sausages in half long ways and got the bacon ready
7. When the cheese turned slightly brown I pulled out the peppers and put the sausages on top and wrapped them in bacon
8. Back in the oven they went
9. 30 min later. Ready to eat
came out pretty good. Some Palm Belgian ale and tequila went pretty good with the garlic and hot jalapeņos!
10. Jalapeņos and copious amount of garlic. I feel sorry for my coworkers tomorrow!
Last edited by Arik; 04-10-2015 at 10:51 PM.
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arjay, ATF, boatme99, coltle6920, dave holl, Doug627, JayCeeNC, kozmic, LostintheOzone, MSgt G, Onomea, pawngal, Qball, ralph7, Ranger514, Rustyt1953, soFlaNative, sophie, the ringo kid, wilkoi |
04-10-2015, 11:00 PM
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Yum, that looks great.
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04-10-2015, 11:08 PM
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Do you deliver?
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04-10-2015, 11:17 PM
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Quote:
Originally Posted by Rustyt1953
Do you deliver?
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Do you have beer?
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04-10-2015, 11:21 PM
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What, exactly, is "spanish sausage"?
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04-10-2015, 11:25 PM
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Quote:
Originally Posted by Ματθιας
What, exactly, is "spanish sausage"?
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Chorizo. It has paprika and chilli.
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04-10-2015, 11:26 PM
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Chorizo!!!!
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04-10-2015, 11:35 PM
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Absent Comrade
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Looks VERY tasty!
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04-10-2015, 11:40 PM
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Quote:
Originally Posted by Arik
Do you have beer?
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It's a food group!
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04-10-2015, 11:49 PM
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I thought it was Chorizo - I've never heard of it referred to as "spanish sausage."
In New Mexico, there are two kinds that I know of: the "sausage" kind and the kind that looks like red coffee grounds when taken out of it's plastic like casing and cooked.
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04-11-2015, 12:18 AM
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You, my friend, are either crazy or a genius. I'll try it and get back to you.
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04-11-2015, 12:24 AM
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Quote:
Originally Posted by Ματθιας
What, exactly, is "spanish sausage"?
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Ju know, de kind weeth de red pepper that has ju lukin for de Rolaids. That right there is a heart attack right after the heartburn.
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Last edited by LostintheOzone; 04-11-2015 at 12:27 AM.
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04-11-2015, 12:26 AM
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Nice one Arik I love Tapas. Maybe try some Serrano or Parma ham instead of the bacon but don't cook it. Do you like blood sausage? I have a great blood sausage Tapas recipe. Also cooking the Chorizo in red wine is delicious.
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04-11-2015, 08:37 AM
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Quote:
Originally Posted by Ματθιας
I thought it was Chorizo - I've never heard of it referred to as "spanish sausage."
In New Mexico, there are two kinds that I know of: the "sausage" kind and the kind that looks like red coffee grounds when taken out of it's plastic like casing and cooked.
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I know everyone knows Polish and Italian sausages but Chorizo? So I just said "Spanish". Technically it's also Brazilian.
Quote:
Originally Posted by ATF
Nice one Arik I love Tapas. Maybe try some Serrano or Parma ham instead of the bacon but don't cook it. Do you like blood sausage? I have a great blood sausage Tapas recipe. Also cooking the Chorizo in red wine is delicious.
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Yes! Love blood sausages and stinky cheeses!
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04-11-2015, 08:43 AM
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I also bought 2 fresh Salmon. Going to cure them and make gravalox (lox) next week. I usually do this in winter since the garage is cold and not insulated. This keeps the bacteria away, along with all the salt. However, I recently got a 2nd fridge so now I can just cure the salmon in there during summer months
I have 2 fish so that gives me 4 filets. Thinking of making 4 different types instead of just salt and sugar. Anyone here make their own? Got any recipes?
I'm thinking one traditional as a control group. Then one with a good amount of garlic. 3rd I'm thinking maybe marinade in a smoked porter beer with some vinegar and then just the traditional salt and sugar rub. For the 4th ???????
Last edited by Arik; 04-11-2015 at 08:45 AM.
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04-11-2015, 09:41 AM
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Quote:
I also bought 2 fresh Salmon. Going to cure them and make gravalox (lox) next week.
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Lox sounds interesting. Is that just a dry cure for a long period of time? I'm a smoker as we get fresh Alaska salmon for $6 a pound in the summer. I smoked 14 fish last year for friends and family. I have a ready supply of alder and a Texas size smoker that holds 2 fish.
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Last edited by LostintheOzone; 04-11-2015 at 09:43 AM.
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04-11-2015, 09:41 AM
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Quote:
Originally Posted by Rustyt1953
It's a food group!
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Well Cincinnati isn't too far! See you tomorrow!
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04-11-2015, 10:46 AM
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Quote:
Originally Posted by LostintheOzone
Lox sounds interesting. Is that just a dry cure for a long period of time? I'm a smoker as we get fresh Alaska salmon for $6 a pound in the summer. I smoked 14 fish last year for friends and family. I have a ready supply of alder and a Texas size smoker that holds 2 fish.
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I got it for $5/lb. Local fish market. Which is the only reason I bought 2. Any supermarket it would be like $9/lb per filet. This was the whole fish...head and all. I save the heads which I late use to make fish broth for soup.
Ok so here's how it works. It's simple but takes a while. What you're basically doing is dehydrating. Where as smoke cooks....somewhat. do you cold smoke or hot smoke? Cold smoking is closer to curing. Because all you're doing is drying with a little smoke added for flavor. Both cold smoking and curing leaves the fish raw but adds flavor.
Depending on how well you know the fish market you may want to store the fish in the freezer for a week to make sure that if there is any parasites they die. Most of the time if you eat raw fish like sushi it has been flash frozen to instantly kill any parasites if there are any. This is instant. However we don't have access to flash freezing so you need to keep it frozen for a week or so because the freezer acts slowly and if any parasites exist they slowly fall asleep but not necessarily die. So you need to keep it long enough for them to die. This doesn't mean all fish have parasites but you don't know which.
First you need a cold place to store it so that the bacteria doesn't form. A fridge is fine.
For a 2 lb filet you need...
1 cup kosher salt
1 cup sugar
If you want you can add dill and lemon.
You can go more on the salt but I wouldn't suggest less. If you want less maybe minimum of 3/4 cup. The reason for salting is to preserve the fish by removing the water and stopping the growth of microorganisms. The sugar will kill the taste of all that salt and it helps in the growth of good bacteria like Lactobacillius.
-pull out the bones and leave the skin on. -Take the cup of salt and cup of sugar and mix it thoroughly in a bowl.
-Take piece of saran wrap the size of the filet and spread 1/3 - 1/2 of the salt/sugar mixture on it.
-Place the filet on top and put the rest of the mixture on top of the filet. Rub in the mixture thoroughly on top and all around the sides.
-Fold the saran wrap over top tightly. Pinch off one end but leave the other end open. Take some more saran wrap and again wrap it around tightly but don't fold the filet and make sure to leave one end open for drainage.
-Place the filet in a large pan or anything that will collect the liquid.
-Place that pan with filet in the fridge and have one end raised a little so that the liquid will pool away from the filet. Make sure the open end of the saran wrap is facing down. You can use whatever you want to raise the one side. I used a small book.
-On top of the filet place a weight. You can put just a cinder block or what I did was put on top a tray for better weight distribution and placed 3 full water jugs on top.
That's it. Now you just wait. Technically it's done after 48 hours. You can take it out and get rid of the liquid that pooled. If you want to make sure it's done flip it over, put it back in a long with the weight and give it another 2 days. If you don't see any more liquid or if it's very little (it will never be completely dry) it's done.
If after the first 2 days you still see salt mixture drain, flip and leave it longer. The salt will probably never completely dissolve so you may see some here and there.
-when done take the fillet out, wash it thoroughly, dry it lightly buy dabbing with a paper towel and you're done....ready to eat. You can slice it thin and put in the fridge or freezer for longer storage. Or you can cut of pieces as needed.
You can play with the amount of salt and time in fridge to get he desired taste and moisture. The more salt you have and the longer it sits the harder it will become (relatively speaking).
What you can also do afterwards is smoke it if you want
I know it sounds like a lot but it takes all of 5 - 10 minutes to do. You can add other spices but you NEED the salt and sugar
Last edited by Arik; 04-11-2015 at 10:54 AM.
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04-11-2015, 10:55 AM
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Ok get some Spanish style blood sausage or any blood sausage about 1-1.5" wide and slice it crosswise put it in a small dish with some white beans a little star anise and coriander/cilantro seeds, black pepper and a touch of olive oil and a few olives. Bake for about 20 mins uncovered until it gets crispy.
Put some chorizo cut crosswise in a small pan and fry both sides releasing the fat with a little olive oil then add plenty of red wine and boil the wine down until it becomes almost sticky.
Delicious with some good bread.
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04-11-2015, 11:50 AM
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We have those at most BBQ's these days.
They are great and yours look very good.
In Texas they are called "ARMADILLO EGGS."
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04-11-2015, 12:25 PM
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Boy those peppers look great!! How is the bottom this morning?
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04-11-2015, 12:32 PM
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Lol fine! The peppers were good buy inconsistent. Some were very hot while others were barely.
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04-11-2015, 12:49 PM
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Quote:
Originally Posted by Arik
Well Cincinnati isn't too far! See you tomorrow!
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Stop by Pat' s and Geno's on the way and grab dessert.
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04-11-2015, 12:59 PM
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Man them peppers look good.
Good and hot.
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04-11-2015, 01:00 PM
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Quote:
Originally Posted by Rustyt1953
Stop by Pat' s and Geno's on the way and grab dessert.
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Now we're talking. This is getting into the feast realm
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04-11-2015, 01:03 PM
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Quote:
Originally Posted by Arik
Now we're talking. This is getting into the feast realm
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Bring it on. I know how to purge.
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04-11-2015, 02:48 PM
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Quote:
Originally Posted by Arik
Do you have beer?
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No but--how about a spare brick of twenty two?
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04-11-2015, 02:51 PM
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Mods and Admin--lock this thread please.You cant mix hungry gunners and food in the same thread.
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04-11-2015, 04:25 PM
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Quote:
Originally Posted by the ringo kid
Mods and Admin--lock this thread please.You cant mix hungry gunners and food in the same thread.
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Well if you don't like that you'll hate this (maybe)
About a month ago I set up some apple juice to ferment into cider
And today is bottling day!
Soon as it's bottled we should have ready cider in a few weeks
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04-11-2015, 04:25 PM
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Dumped M&M's into a bowl of microwaved popcorn.
Extravagant? No.
Tasty? Oh yeah...
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04-12-2015, 01:46 PM
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Quote:
Originally Posted by Arik
Well if you don't like that you'll hate this (maybe)
About a month ago I set up some apple juice to ferment into cider
And today is bottling day!
Soon as it's bottled we should have ready cider in a few weeks
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That looks great too. I havent had good ol Apple Cider in I dont know how many years?
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