Watcha eating?

[toppop52]

Maybe.

I knew there was a reason I liked okra so much!:licking:

 

[MossflowerWoods]

Grandma Utz tater chips, scotch, andouille sausage, ice cream with wrinkly strawberries and a little hershey's syrup... some of the preceeding items were had more than once...

David

 

[toppop52]

Everyone has more than one strawberry.

 

[two_bit_score]

I frequently grill asparagus and love it, especially the young thin stalks. I recently had roasted asparagus at a friends home that was roasted long enough to really overcook by my grilling standards but it wasn't burnt, just dehydrated. Very intense flavor. Fantastic!

Wrap some bacon around that asparagus and it's good!

 

[two_bit_score]

I haven't tried this but it sounds pretty good.



Marinade time: 6 hours or overnight
Total recipe time: 30 to 35 minutes
Makes 4 servings

Ingredients

4 beef eye round steaks, cut 3/4-inch thick (about 4 ounces each)
1 cup thick and chunky salsa, divided
1/2 cup fresh orange juice
1/4 cup chopped fresh cilantro
2 tablespoons chipotle chili powder
1 tablespoon plus 1 teaspoon orange peel, divided
4 large eggs
Salt and pepper
4 medium whole wheat or multigrain tortillas, toasted
1 medium avocado, sliced
Lime wedges (optional)
Instructions

Combine 1/2 cup salsa, orange juice, cilantro, chili powder and 1 tablespoon orange peel in small bowl. Place beef steaks and salsa mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steaks from marinade; discard marinade. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile, cook eggs as desired. Keep warm.
Combine remaining 1/2 cup salsa and 1 teaspoon orange peel. Carve steaks into thin slices; season with salt and pepper, as desired. Evenly place steak slices and egg on each tortilla. Top with salsa mixture and avocado slices. Serve with lime wedges, if desired.

 

[2LaneCruzer]

I haven't tried this but it sounds pretty good.



Marinade time: 6 hours or overnight
Total recipe time: 30 to 35 minutes
Makes 4 servings

Ingredients

4 beef eye round steaks, cut 3/4-inch thick (about 4 ounces each)
1 cup thick and chunky salsa, divided
1/2 cup fresh orange juice
1/4 cup chopped fresh cilantro
2 tablespoons chipotle chili powder
1 tablespoon plus 1 teaspoon orange peel, divided
4 large eggs
Salt and pepper
4 medium whole wheat or multigrain tortillas, toasted
1 medium avocado, sliced
Lime wedges (optional)
Instructions

Combine 1/2 cup salsa, orange juice, cilantro, chili powder and 1 tablespoon orange peel in small bowl. Place beef steaks and salsa mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steaks from marinade; discard marinade. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile, cook eggs as desired. Keep warm.
Combine remaining 1/2 cup salsa and 1 teaspoon orange peel. Carve steaks into thin slices; season with salt and pepper, as desired. Evenly place steak slices and egg on each tortilla. Top with salsa mixture and avocado slices. Serve with lime wedges, if desired.

Wow! Two tablespoons Chipotle! I would call these "Flamethrowers"...but the recipe does sound good. Breakfast burritos are a staple in my house; we buy about 10 pounds of Hatch peppers in season, roast them on the Weber and freeze them.

 

[IslandTractor]

Wow! Two tablespoons Chipotle! I would call these "Flamethrowers"...but the recipe does sound good. Breakfast burritos are a staple in my house; we buy about 10 pounds of Hatch peppers in season, roast them on the Weber and freeze them.

A friend from Arizona introduced us to Hatch peppers. We get a batch every season, grill and freeze them. Mostly use them with eggs but they are a wonderful way to spice up many other dishes too.

 

[2LaneCruzer]

A friend from Arizona introduced us to Hatch peppers. We get a batch every season, grill and freeze them. Mostly use them with eggs but they are a wonderful way to spice up many other dishes too.

Yep, same here. Grill, then freeze and you can peel them as you need them. The variability is surprising sometimes; one pepper will be mild, and the one next to it will sear the skin off your tongue. I can usually tell when they are going to be hot; you will will cougn and your eyes will water before you get them peeled.

 

[IslandTractor]

Yep, same here. Grill, then freeze and you can peel them as you need them. The variability is surprising sometimes; one pepper will be mild, and the one next to it will sear the skin off your tongue. I can usually tell when they are going to be hot; you will will cougn and your eyes will water before you get them peeled.

Ours arrived well labelled as mild, medium and hot. The tastes are smoky, warm and yow. The mild and medium can be eaten whole but the hot needs to be tempered and used as a spice.

 

[toppop52]

My dad and uncle use to sit and eat jalapenos and habaneros like popcorn. They would have a loaf of white bread and a glass of water. It hurt me to watch!

 

[2LaneCruzer]

Here's a recipe I just found, and plan to try it soon. Sounds really good.

Bacon-Wrapped Jalapeno Chicken Bites

Prep time
20 mins

Cook time
10 mins

Total time
30 mins



Chicken spread with cream cheese and jalapenos, rolled and wrapped with bacon, then grilled
Author: Recipe adapted from Home Cooking with Trisha Yearwood
Serves: 16 bite-size

Ingredients
8 chicken tenders, flattened and cut in two
3-ounce package softened cream cheese
1 jalapeno pepper, seeded and finely chopped
8 slices bacon, cut in half

Instructions
Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant ¼ teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.
Grill until bacon is brown and crispy on both sides.

Notes
Be sure to wear plastic gloves when handling fresh jalapenos. The oil will attach itself to your hands and is not easily washed away. An inadvertent swipe of the hand close to your eyes could be an unforgettable experience. For reference, if you are substituting for the chicken tenders (i.e. dark meat, large pieces of chicken breast, game meat), the size of the tenders I used were 5-6 inches long and 2-3 inches wide before flattening and cutting in half. Try flattening meat inside a zip-lock bag as pictured above. No flying pieces, no contamination on your cutting board from the chicken, and cleanup is super easy.

 

[2LaneCruzer]

Ours arrived well labelled as mild, medium and hot. The tastes are smoky, warm and yow. The mild and medium can be eaten whole but the hot needs to be tempered and used as a spice.

I take it you must order yours; we buy ours in bulk at the local Homeland. They order them in fresh in season, as I recall in late August and early September. I've been just puttin them on the Weber, but you've given me an idea...Think I'll add a heavy dose of Mesquite next time.

 

[toppop52]

Try flattening meat inside a zip-lock bag as pictured above. No flying pieces, no contamination on your cutting board from the chicken, and cleanup is super easy.

That's exactly what I started doing a few years ago, I have a weighted aluminum tenderizing mallet. I can make a chicken breast look like a wafer!

 

[mjarrels]

Nice big bowl of sliced cukcumber smoothered with Pinoy Kurat Spiced Coconut (Tuba) Vinegar. Spiced vinegar is a product of the Philippines.

mark

 

[two_bit_score]

Ours arrived well labelled as mild, medium and hot. The tastes are smoky, warm and yow. The mild and medium can be eaten whole but the hot needs to be tempered and used as a spice.

Here's a tip to combat the fire from peppers. Limes. Fresh limes are best. Just bite into it. Kills the burn. They can also temper the fire from peppers in cooked food.

 

[two_bit_score]

Wow! Two tablespoons Chipotle! I would call these "Flamethrowers"...but the recipe does sound good. Breakfast burritos are a staple in my house; we buy about 10 pounds of Hatch peppers in season, roast them on the Weber and freeze them.

Yeah I would probably cut that down a lot.

 

[mjarrels]

Just discovered a great combination! Fried chicken dipped in a bowl of hot spiced vinagar.

mark

 

[toppop52]

I had catfish, cornbread, okra, pinto beans and fried apples.

 

[farmgirl19]

Here's a tip to combat the fire from peppers. Limes. Fresh limes are best. Just bite into it. Kills the burn. They can also temper the fire from peppers in cooked food.

Dairy products work too. I usually use cheese, if need be, but it is hard to get anything too hot for me! A lot of folks keep a glass of milk handy.

However, I like your idea, two bit, as tequila, limes and peppers would make any meal great! :drink:

 

[2LaneCruzer]

Dairy products work too. I usually use cheese, if need be, but it is hard to get anything too hot for me! A lot of folks keep a glass of milk handy.

However, I like your idea, two bit, as tequila, limes and peppers would make any meal great! :drink:

A great meal, enough Tequila and a couple of Frank Sinatra records and the whole day can be great!