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Hot pepper seed contest

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Hi guys!

I just harvested the majority of peppers and want to share some seeds with awesome people at SAB!

This time I want to make it a bit more creative, so here's the deal.

To enter, please post your favorite recipe involving hot peppers (one). It can be absolutely anything, hot sauce, soup, main course, dessert, vegetarian, non vegetarian, ethnic, whatever. You can post your own recipe, something you tried, or something that you simply saw on the internet and think would be great.

In 10 days time, I will choose two (2) winners. The choice will be completely subjective and according to my tastes, so I'd like to appologize for that in advance. :wink:

The winners will be able to choose five (5) from the following varieties: Bhut jolokia, Trinidad scorpion, Fatalii, Chocolate habanero, White bullet habanero, Jamaican red habanero, Jamaican red pepper (Flying saucer), Big thai, Thai dragon, Bulgarian carrot, Satan's kiss, Ring of fire, Russian roulette, Cayenne, Jalapeno, Serrano del sol.

The contest ends on 13. 9., 20:00 CET. and the winners will be announced in the next 24 hours.

Cheers!

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Chilli Nutri-Blast.

Ingredients: I kg of fresh hot chili.

Method: Blend at high speed, garnish and serve.

Enjoy :)

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Edited by Halcyon Daze
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don't have a name for this dish, something i make some times.

braise an octopus hand to keep the skin on, dunk it in boiling water + some red wine or champagne vinegar for 30 seconds then take it out and let it rest while the water reboils and repeat 5 times before sealing the pot, then reduce the heat to very low and cook for an hour and a half or so. add peppercorns and juniper berries and schallots and some bay leaves with a little smoked paprika to the stock for a tastier, redder octopus. after this process you should be left with a nice tender octopus, so, remove it from the pot and let it cool.

before doing this, i will have chopped about 5 habaneros into slices and put it to around 700ml oil, NOT extra virgin olive, i use (pura?) tuscan blend, and lit sit for some days.

then, basically, marinate the octopus in the chili oil, maybe with a little oregano if you please. slice super fine to serve with a salad or cracker, ideally with a cerveza

i don't really need any seeds just thought id share a recipe

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I like using chilli's in a fermented cabbage (choucroute in France, sauerkraut in Germany and kimchi in Korea), i take 1 chinese cabbage cut in half and sprinkle salt over both halves, use a large ziplock bag or container to hold the cabbages wehile salting, place a weighted plate on top of cabbages the salt will draw the water from the cabbage. Only salt to taste. 24-48 hours after salting you can cut the cabbage into large sections or keep as half cabbage and cut later, blend fresh chillis and garlic, cut a carrot into straws and add to the cabbage, and cover the cabbage in the chilli blend, if you like it really hot blend some ginger through the chilli mix, leave it two or three days at least and serve with everything. This is kimchi and it is addictive, and is very good for your gut flora. When raw vegetables are allowed to culture in an acidic environment, the healthy, acid-loving bacteria such as lactobacillus and bifidobacterium come to dominate. These bacteria are essential to intestinal health; they make nutrients in food more easily available and make the food easier to digest. You can do it with all veges but the cabbage really works with the chilli, garlic and ginger the hotter the better..

Just wanted to add, if you grow the veges and ferment your own or even buy veges and ferment your own, it is much better than commercial sauerkraut/kimchi etc in they are usually prepared with hot vinegar and not actually fermented. Don't like chilli don't use it, use the veges you have in season, what is cheap at the markets etc you will definitely benefit from doing it yourself, make it to suit your own taste, don't like the strong flavour, don't ferment as long i.e. eat it earlier..

Edited by in_spirit
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Kung Po Chicken

INGREDIENTS:

500 g chicken tenders cut into thin strips

2 tablespoons Cornflour

2 tablespoons chinese cooking wine

2 tablespoons oil

10 small chilli's

5 cm piece of Ginger cut into thin strips

1 tablespoon brown sugar

0.5 cup unsalted Roasted peanut

2 tablespoons light soy sauce

1 tablespoon dark vinegar

1 Pinch of salt and pepper

METHOD:

1. Combine chicken with cornflour and wine in a bowl. Cover, place in refrigerator and leave to marinate for at least an hour.

2.Place oil and chillies in a cold wok and then turn heat to low. Cook for a few minutes.

3.Turn heat up to high and stir-fry the chicken until sealed.

4. Turn down the heat and add ginger. Stir-fry until meat is cooked.

5.Add peanuts, soy sauce, sugar and vinegar and stir-fry for 30 seconds. Serve immediately, sprinkled with pepper and salt.

Edited by GHBeer
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Not after any seeds but try one of the many phaal recipes. If you like hot curry's you'll love em. Best pound for pound ring stinging I've ever experienced :)

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Would love some of those seeds.

This is a recipe for a chicken coconut curry I created.

500g diced chicken breast

Peanut oil

3 chillies

1 clove garlic

Half an onion

1 sprig curry leaf

1 teaspoon cumin

1 teaspoon cinnamon

1 teaspoon curry powder

1 teaspoon chicken stock powder

Half a teaspoon ginger

Salt and pepper

Several dashes of tabasco sauce

2 potatoes

1 carrot

1 tablespoon butter

165ml coconut milk

Basically chop up and fry all the spices, garlic, chillies and onion in peanut oil. Add the chicken and let it cook. Chop up and boil the vegetables separately then add them to the mix (along with the water they were boiled in). Let simmer for at least half an hour. Then add the butter, coconut milk, and tabasco to taste. Let simmer for another 10min.

Serve with rice and naan bread.

Edited by DarkSoul
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Hard to choose a recipe when I have chilli in almost everything, but I'll post one of my favourites.

It's really just an improved (my opinion) version of vegetarian kofta balls. If you've had them at hare Krishna restaurants before, these are them... But waaay better!

Sauce:

1/4 cup of olive oil

3 large garlic cloves

1/2 an onion

1 large carrot

1.5 kg fresh tomatos

1-2 tablespoons tomato paste

1/4 cup of basil

2 teaspoons of sugar

1 teaspoon cracked black pepper

1/2 teaspoon salt or enough to taste

3 fresh bay leaves

1/4 cup of diced chillis, half dry, half fresh is good, I usually chuck in a few habaneros.

While heating the oil, crush and dice the garlic and onion, chuck it in and fry while you chop the carrot into 8 pieces. Throw the carrot in and fry for 30 seconds. Pour in the 1.5 kg of tomato that you conveniently diced earlier, and add the bay leaves. Mix. Throw in half of the basil, the pepper, salt and sugar. Mix. Add chillies. Mix. Bring all to boil, then reduce heat and simmmer. Usually I'll start on the balls... The Kofta balls, while the sauce cooks down into a thick chutney by the time it's all ready. Towards the end, around the time the balls are almost ready throw in the rest of the basil. add tomato paste if it feels like it's "missing something" or add extra salt/ sugar depending on what that "something is"

Kofta balls:

2 cups grated cauliflower

2 cups grated cabbage (reds good but any'll do)

1 1/2 cups bean flower (any flower works)

2 cloves diced garlic

1/2 teaspoon salt

1/2 hing

1 teaspoon garam masala

1 teaspoon ground cumin

1 teaspoon corriander powder

1 teaspoon turmeric

Decent amount of cayenne powder

Ghee or oil for shallow/ deep frying (butter/ oil combo works good too)

Mix the grated cabbage and cauliflower in a large bowl (they both HAVE to be grated, only way it holds together). Mix the flour and all other spices in another bowl then mix the 2 bowls together, a butter knife works well to do this. Use wet hands to roll into about 20 balls, about the size of a ping pong ball.

Shallow or deep fry until golden brown, remove from oil and pour sauce over top. Garnish with some diced fresh corriander and chillies if your keen.

Edited by fydesvindico
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Awesome guys, keep them coming!

Here are a few pics of a part of the harvest.

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post-13452-0-23297000-1410202742_thumb.jpg

post-13452-0-28895000-1410202804_thumb.jpg

Edited by Tangich
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Nice haul Tangich, a beautiful site :)

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Im no jamie oliver, and i cant take credit for this recipe, but gotta be in it to win it right, i want dem chillies!

Ingredients

3 tablespoons canola oil

2 tablespoons unsalted butter

3 Anaheim chiles, roasted, peeled, chopped

3 poblano chiles, roasted, peeled, chopped

2 red bell peppers, diced

2 jalapenos chiles, minced

2 yellow onions, diced

1 head garlic, minced

1 pound boneless chuck, trimmed and cut into 1/4-inch cubes

2 pounds ground beef, coarse grind

1 pound bulk Italian sausage

3 tablespoons chili powder

2 teaspoons cayenne pepper

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons granulated garlic

2 teaspoons granulated onion

2 teaspoons hot paprika

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

2 cups tomato sauce

1 cup tomato paste

12 ounces lager beer

1 cup chicken stock

Two 15.5-ounce cans kidney beans, with juice

Two 15.5-ounce cans pinto beans, with juice

Double-Fried French Fries, for serving, recipe follows

Saltine crackers, for garnish

1 bunch green onions, thinly sliced

1 cup shredded Cheddar

Double-Fried French Fries:

Four 4- to 5-inch-long russet potatoes

8 cups canola oil

1 tablespoon fine grain sea salt

1 teaspoon freshly ground black pepper

Directions

Add the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes. Add the garlic and saute 1 minute longer. Add the chuck and brown, about 4 minutes. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.

Add the tomato sauce and paste, and stir to caramelize, about 2 minutes. Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours.

Serve the chili in bowls over Double-Fried French Fries and garnish with crackers, green onions and Cheddar.

Peel the potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.

Fill a large bowl with water and soak the potatoes, submerged, at least 30 minutes and up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.

Fit a heavy stockpot with a deep-fry thermometer and heat the oil to 325degress F.

Remove the potatoes from the water and pat dry to remove excess water. Carefully place two handfuls of potatoes into the hot oil. There should be at least 1 inch of oil above the potatoes. Parcook until the potatoes are light brown, 5 to 7 minutes. Remove the potatoes, gently shaking off the excess oil and let them drain on a rack. Repeat the process until all of the potatoes are parcooked.

Raise the heat of the oil to 350 degrees F. Cook the potatoes again, two handfuls at a time, until golden brown, about 2 minutes. Remove the potatoes from the oil, shake off the excess oil, place in a bowl and sprinkle lightly with salt and pepper. Repeat the process until all of the potatoes are cooked.

Makes 8 servings.

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my recipe is rather simple

consume 1 rather small, fresh ghost chili that has been sliced & diced, followed quickly by a half a case of your favorite beer.

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chilli pork shoulder(sorry babe :innocent_n: )

1.5kg pork shoulder

1 hottest chilli you have (with seeds)

2 tsp fennel seeds

" " mixed peppercorns

" " coriander seeds

1 " rock salt

1 " honey

Zest of 1 lemon

3 cloves of garlic grated

a good wollop of olive oil

preheat oven to 180 c.

So whack the pork on a roasting tray.

Heat chilli,fennel,coriander seeds and salt in a pan until things smell awesome.

Transfer to a mortar and pestle. grind carefully till its all mixed. Add the lemon zest,garlic, honey and enough olive oil to get a nice thick -mix to a noice consistency.

Then rub all over the piggy flesh, in it's cracks and on the skin/crackle. ( On a side note, the skin latter develops into the nicest chilli pork crackle pieces for a beer and giggles session :wink: )

Put in oven and slow roast for about 2.5 - 3 hours. add veggies to tray at about 1.45 hr mark if ya having veg.

The meat is ready when it literally falls apart with a fork.

Take pork (and veg if you added veg) and wrap in foil and rest on a plate while you make gravy :drool2:

Gravy

Deglaze tray with white wine or stock and a tablespoon or two of plain flour ....ie pour in while it's sitting on the stove burner. scrape and mush all the left over roasting bits with a wooden spoon.

Now grab a sieve/strainer fine mesh and pour the gravy mix through it into a serving decanter or large mug etc.

serve with icy cold brewski of homebrew choice or similar.

edit i forgot to add the epeppercorns

Edited by cheshire
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Zelly, I do that with fataliis and wheat beer. The flavour and the feeling, i.e. 'effects', are exquisite! :)

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Thank you everyone for your entries!

It was a very difficult choice, all the recepies posted sound amazing, but in the end I had to choose GHBeer's Kung Po chicken, because I long wanted to try and make something Chinese, and mystical oyster's chili, because I love these all-in-one dishes. Guys, please PM me your list of varieties and addresss.

Again, thanks to everyone who participated!

Cheers!

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Awesome, thanks heaps! Let me know how the recipe goes.

One final detail, I've been using random Chinese wines but the recipe I've got written down says to use 'shao hsing' wine. Random selections have worked well for me so far

Edited by GHBeer

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Congrats to the winners :) thanks for the opportunity tangich :)

Edited by in_spirit
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That Kung po chicken does sound pretty damn good!

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