Z - grew a whole bunch of Serrano peppers this year - any recipe recommendations? Chuck 'em in the HR? Salsa? Spill the (refried) beans...
Thanks Towelie! Huuor, Serrano are nice, they have good heat. I have used them in my pico if I want more heat than jalapeño. You can take some tomatillos and boil them until they start to soften. Take your serranos and toss them on the grill and give them some char. Take your tomatillos, roasted Serrano, cilantro and lime and throw it in a blender and crank it up until it's blended to a salsa consistency. You might need to add some salt. You can play with that recipe until you have it fine tuned.
This tread made me go off the lunch budget yesterday. I've seen a vid on youtube with someone doing ribs in a pressure cooker. Somehow that just don't seem right? Last weekend I grilled a porl tenderloin rubbed with chilli powder, br. sugar, cumin, oregano, salt. garlic and onion powder. Seared all sides, moved to cooler side, closed the top and cooked aboot 45 minutes. It was really good and fed 4 of us at least 4 different meals. Made burritos with it 2nd night, poured bbq sauce another and made kinda of a cuban with on another. Made dinner easy and stretched some dorras.
Yeah, pressure cooker seems odd. Here is a pork lion on did on the grill a couple weeks ago, it was redonkulous! Here is my version of a "healthy" Loco Moco without the egg. It was pretty healthy until I dumped a gallon of gravy over it! LOL White Jasmine rice, turkey burgers and brown gravy. I am surprised I don't weigh 300lbs!
I've been a fan of the red version for a while, but I never tried the green until last night. I bought it based solely on your recommendation. I read something on SI, and it actually applied to real life, amazing! I've been on this forum for 6 years and it's the first time that's happened. Way to go Zero!
Thank you, sir! That green version goes well with so many things!! I am the type who like different hot sauces with different foods and that one goes with a lot!
I've cold smoked salmon and plenty of cheeses. You've got me hungry for cold smoked salmon on a bagel with cream cheese, pickled onions, and capers. Damn you!!
On the Serrano (or Jalepeno) you can stuff and grill or bake. Here are two (one many of you may not like) Stuff:cream cheese, bacon (homemade...not bacon bits), shredded sharp chedder, and chives (bake at 350 for 15 minutes) Stuff garlic cream chesse and wrap thinly sliced venison (tenderloin) around the outside (lightly soak in vegetable oil with any seasoning you desire but really don't need anything but a little salt) and stick with tooth pick. throw them on the grill.
Interesting, does the meat burn up to nothing by the time the pepper is cooked? I am not a venison fan, but I am sure there are others that pair well
I have done with beef tenderloin and actually works a bit better (venison is very lean and cooks fast). Whether in the oven or grilled, I like the peppers still a bit crunchy. I usually cut meat at 1/4". The melted cheese and tenderloin with the crunchy spicy!!
Man can you guys can cook. I'm taking notes but must stop reading this thread! I'm so friggen hungry.
