Author Topic: What's For Dinner?  (Read 95175 times)

Offline bluesman

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Re: What's For Dinner?
« Reply #600 on: April 09, 2014, 09:31:52 AM »
Haven't seen much food pron lately. Figured I've salt the mine.

Home made pasta with peanut sauce and baby broccoli. A little home grown basil and chives on top



Nice!  :)
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Offline redbeerman

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Re: What's For Dinner?
« Reply #601 on: April 09, 2014, 11:27:11 AM »
Haven't seen much food pron lately. Figured I've salt the mine.

Home made pasta with peanut sauce and baby broccoli. A little home grown basil and chives on top



Nice!  :)

Looks good, Jonathan.  Did you put a little heat in the peanut sauce?
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Offline morticaixavier

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Re: What's For Dinner?
« Reply #602 on: April 09, 2014, 11:36:08 AM »
I didn't because I'm trying to get my three year old to branch out(he did not try out in the end). It is awesome with a couple shots of habenero sauce on though.
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Offline garc_mall

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Re: What's For Dinner?
« Reply #603 on: May 19, 2014, 09:57:02 PM »
Tonight, I grilled up Chorizo and Queso Fresco stuffed Poblano peppers. I figured I would share here. Had it with a homebrewed Cascade/Topaz APA.

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Offline HoosierBrew

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Re: What's For Dinner?
« Reply #604 on: May 20, 2014, 04:53:41 AM »
Man, that looks great.  THE pepper for stuffing IMO.
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Offline euge

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Re: What's For Dinner?
« Reply #605 on: May 20, 2014, 06:22:02 AM »
I agree. Bell peppers are a little bland and tame when compared to the poblano. Makin' me hungry...
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline morticaixavier

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Re: What's For Dinner?
« Reply #606 on: May 20, 2014, 07:20:35 AM »
man, stuffed pepper season. I agree on the pablano v bell. bell peppers are the iceberg of peppers.

I've been eyeing the squash blossoms in my garden. I figure I didn't actually plant any of the squash so if i just eat the flowers I'm not out anything right?
"Creativity is the residue of wasted time"
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Offline euge

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Re: What's For Dinner?
« Reply #607 on: May 20, 2014, 07:41:48 AM »
I love volunteers. I say eat away. The plants will produce even more blossoms and fruit if you do so.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline garc_mall

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Re: What's For Dinner?
« Reply #608 on: May 20, 2014, 07:59:18 AM »
The one benefit to bell peppers is that they stand up a lot easier than other peppers. Certainly works easier for stuffing. I prefer the flavor of Poblanos though. If I can figure out a way to keep the filling inside better... I had some issues with that this time.
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Offline HoosierBrew

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Re: What's For Dinner?
« Reply #609 on: May 20, 2014, 08:03:57 AM »
When I make chiles rellenos I use toothpicks to sort of 'sew' the seams together. I saw some chef on tv do it-works pretty well.
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Offline morticaixavier

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Re: What's For Dinner?
« Reply #610 on: May 20, 2014, 08:04:30 AM »
The one benefit to bell peppers is that they stand up a lot easier than other peppers. Certainly works easier for stuffing. I prefer the flavor of Poblanos though. If I can figure out a way to keep the filling inside better... I had some issues with that this time.

I fire roast, sweat, skin & de-seed. then stuff and use a wooden skewer to sew them closed again. then I usually dredge in whipped egg white batter and deep fry  ;D
"Creativity is the residue of wasted time"
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Offline euge

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Re: What's For Dinner?
« Reply #611 on: May 20, 2014, 08:13:43 AM »
I make a small slit towards the top after roasting and peeling. Then carefully slice/scoop out the seeds. Stuff even more carefully as to not increase the length of the slit. Works pretty well I don't expect to turn them on the grill.

Stuff with precooked meats, beans, cheese etc... Place on grill or in smoker after chilling.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline redbeerman

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Re: What's For Dinner?
« Reply #612 on: May 22, 2014, 04:31:58 AM »
The one benefit to bell peppers is that they stand up a lot easier than other peppers. Certainly works easier for stuffing. I prefer the flavor of Poblanos though. If I can figure out a way to keep the filling inside better... I had some issues with that this time.

I fire roast, sweat, skin & de-seed. then stuff and use a wooden skewer to sew them closed again. then I usually dredge in whipped egg white batter and deep fry  ;D

Jonathan, I would think the deep frying kinda wipes out any benefit of the egg white batter.  ;)

I make a relleno casserole layered with potatoes, poblanos, cooked meats (I prefer chorizo), and onions, held together with an egg/flour mixture (real thin batter actually).  I put a little baking powder in the batter and it makes the casserole nice and fluffy.
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Offline euge

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Re: What's For Dinner?
« Reply #613 on: May 22, 2014, 05:13:53 AM »
That sounds quite good actually.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline morticaixavier

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Re: What's For Dinner?
« Reply #614 on: May 22, 2014, 07:44:01 AM »
The one benefit to bell peppers is that they stand up a lot easier than other peppers. Certainly works easier for stuffing. I prefer the flavor of Poblanos though. If I can figure out a way to keep the filling inside better... I had some issues with that this time.

I fire roast, sweat, skin & de-seed. then stuff and use a wooden skewer to sew them closed again. then I usually dredge in whipped egg white batter and deep fry  ;D

Jonathan, I would think the deep frying kinda wipes out any benefit of the egg white batter.  ;)

I make a relleno casserole layered with potatoes, poblanos, cooked meats (I prefer chorizo), and onions, held together with an egg/flour mixture (real thin batter actually).  I put a little baking powder in the batter and it makes the casserole nice and fluffy.

mmm tasty!

The egg whit part is only to make it fluffy, I fold the yolks back in once the whites are at stiff peak along with a little flour, salt, pepper, and cumin. I can see hybridizing the two recipes and using the fluffy egg batter on top as a meringue like topping.
"Creativity is the residue of wasted time"
-A Einstein

"errors are [...] the portals of discovery"
- J Joyce