Chicken thighs, coated in cornstarch and Hot Dirty Bird, and pan fried. Steamed broccoli, canned buns.

Liz, I am slow. When I saw your full name and newbie number, I thought you were a new member. As soon as I saw Liz in the name and hot dirty bird in the meal, the light came own. Good to see you have your own account. Brad

I pulled the last of the peppers from the garden.  Hopefully they'll ripen a bit more over time, but I'll be smoking and dehydrating a lot more over the coming weeks.  The jars contain previously smoked and dehydrated peppers.

Definitely not all for tonight's dinner, but I'll have a small jalapeno in a homemade dip today while I watch some football I don't care much about.

Left to right: Basque (classic northern Spain), sweet bell, leutschauer (classic Hungarian used to make paprika), mucho jalapeno, Aleppo (yes, that Aleppo, in Syria), and a pile of poblano. I think I have enough jalapenos and poblanos - there are are more in the fridge waiting for enough others to justify a smoking/dehydrating session or five.

I posted about my first batch of paprika back in August, but I don't see any way to link to it.

That counter of peppers is impressive!!! That pile of poblanos is nice!!! Stuffed poblanos casserole is my wife’s dish in a creamy cheesy sauce so damn good!!!
Slammer!!!

Loves me some stuffed peppers - sweet bell, poblano, jalapeno, etc. Ground beef, onion, garlic, maybe some cheese... Chiles en Nogada is great! Look it up, find a good local Mexican restaurant that has it.

My first batch of paprika was surprisingly awesome. The second batch was pretty good. I'll make a third batch when the leutschauers are more ripe. I'll combine them with homegrown sweet bells if I have any left or store bought. It seems to produce a nice combo of smoke, heat, and sweet, depending on method and ingredients.

And since winter's coming and ancho peppers are just dried poblanos, I think I'll make a pot of Birria de Res in the not too distant future.

A gallon of so of homemade creamy (homegrown) chestnut soup is frozen away, as is a lotta homemade tomato sauce.

I finally had the opportunity and energy to make Marcella Hazan’s “Traditional Bolognese” and tagliatelle pasta. This recipe is not difficult but is an all afternoon prep and cook. I am so grateful that Skip encouraged me to make this dish. Notice that there is not a heaping big scoop of meat sauce dumped on top of the pasta. Rather the amount of sauce was only what would cling to the pasta. We look forward to leftovers, as well. Brad

quote:

---

Originally posted by reubenstump

Loves me some stuffed peppers - sweet bell, poblano, jalapeno, etc. Ground beef, onion, garlic, maybe some cheese... Chiles en Nogada is great! Look it up, find a good local Mexican restaurant that has it.

My first batch of paprika was surprisingly awesome. The second batch was pretty good. I'll make a third batch when the leutschauers are more ripe. I'll combine them with homegrown sweet bells if I have any left or store bought. It seems to produce a nice combo of smoke, heat, and sweet, depending on method and ingredients.

And since winter's coming and ancho peppers are just dried poblanos, I think I'll make a pot of Birria de Res in the not too distant future.

A gallon of so of homemade creamy (homegrown) chestnut soup is frozen away, as is a lotta homemade tomato sauce.

---

That pic of peppers is impressive. There are even a few in there I would eat.  My abused tummy can't tolerate much heat.. Brad

quote:

---

Originally posted by slammer

That counter of peppers is impressive!!! That pile of poblanos is nice!!! Stuffed poblanos casserole is my wife’s dish in a creamy cheesy sauce so damn good!!!
Slammer!!!

---

slammer, Chile en Nogada is red, white, and green, like the Mexican flag, and is a sort of miniature casserole for one.  It's a similar theme to Margherita pizza - red, white and green of the Italian flag.  Both are great.

Pomegranate seeds can be hard to come by, and the sauce doesn't have to include walnuts, but I love eating it in all of its variations.  I like using ground beef, but you can substitute others.  There are a lot of recipes out there with a ton of ingredients, but I like to simplify.

Filling - onion, garlic, ground beef, pine nuts, raisins, crushed almonds or walnuts (or no nuts at all, whatever),

Sauce - whatever works, but it should be creamy and mild.  Not sure if alfredo sauce would work or not, as it's a bit salty.

Garnish - pomegranate seeds if ya got 'em.

Or, just go to a couple of the best central american restaurants in town and order it.

Fried plantain on the side is a plus.  Better than fried yucca, IMHO.

Shoulda said up front that Chile en Nogada uses poblano peppers, and that the recipe is basically to stuff them and pour over a cream sauce. Kinda like a stuffed poblano casserole...

Who knew??? Guess I’ll give it the fancy name instead of casserole. Now if I can just remember it !!!
Slammer!!!

Last night was a 16” Sweet hot fennel sausage, red onion & mushrooms!!!
Slammer!!!

Swedish meatballs with egg noodles and broccoli.

quote:

---

Originally posted by reubenstump

I pulled the last of the peppers from the garden.  Hopefully they'll ripen a bit more over time, but I'll be smoking and dehydrating a lot more over the coming weeks.  The jars contain previously smoked and dehydrated peppers.

Definitely not all for tonight's dinner, but I'll have a small jalapeno in a homemade dip today while I watch some football I don't care much about.

Left to right: Basque (classic northern Spain), sweet bell, leutschauer (classic Hungarian used to make paprika), mucho jalapeno, Aleppo (yes, that Aleppo, in Syria), and a pile of poblano. I think I have enough jalapenos and poblanos - there are are more in the fridge waiting for enough others to justify a smoking/dehydrating session or five.

I posted about my first batch of paprika back in August, but I don't see any way to link to it.

---

Dude!..

Thos look great..! :0)

quote:

---

Originally posted by Lizwadsworth65

Swedish meatballs with egg noodles and broccoli.

---

I remember when Swedish meatballs were a frequent dish in our Jr. High lunch line.  I ate a lot of em'.  Brad

Last night a daughter came over for leftover bolognese on tagliatelle pasta, with fixins. It was better than the first serve on Sunday. Brad

Since I have about eleventy six poblanos from the garden, I decided to try to make Chiles en Nogada. The problem is that it requires sixty twelve ingredients and a deft hand. Pomegranate seeds aren't exactly available at the local mom and pop grocery, although they do carry whoopie pies and moonshine - truth! Nevertheless, I ventured forth, and had a satisfying meal.

Basically, there are three parts - poblanos, stuffing, and sauce. The stuffing and sauce have lots of ingredients - I skipped and substituted as I saw fit. I made enough filling and sauce for future meals, and I'm not gonna run short of poblanos any time soon.

quote:

---

Originally posted by reubenstump

Since I have about eleventy six poblanos from the garden, I decided to try to make Chiles en Nogada. The problem is that it requires sixty twelve ingredients and a deft hand. Pomegranate seeds aren't exactly available at the local mom and pop grocery, although they do carry whoopie pies and moonshine - truth! Nevertheless, I ventured forth, and had a satisfying meal.

Basically, there are three parts - poblanos, stuffing, and sauce. The stuffing and sauce have lots of ingredients - I skipped and substituted as I saw fit. I made enough filling and sauce for future meals, and I'm not gonna run short of poblanos any time soon.

---

You go guy! Brad

Same meal, better presentation.

Home made chilli...
N...
All home made chocolate pie with graham cracker crust..not box stuff..
N..home made puddin with two shots of bourbon in it.. ;0)

We have been working through a pot of chili this week. Then the weather turned warm again. Brad

Al asked me to explain how I made the pie: totally from scratch, except that the graham cracker crumbs were pre-made. I had to buy a jug of 2% milk some days ago, as the farm store didn't have whole milk, and we wanted to make something that would use most of it up. The crust: crumbs, butter, brown sugar, and a sprinkle of cinnamon. The filling: I mixed brown sugar and cornstarch in a saucepan, added the milk and a bunch of bittersweet chocolate, and brought it to a slow boil. Once it was thickened, I added vanilla and a big slug of bourbon, and poured it into the shell. Set aside in the unheated room, aka my seasonal walk-in fridge. I was a little concerned as the chocolate and crumbs were both a bit elderly, but it turned out fine.

Friday night fish fry I did for 15 people last night at Deer Camp !!! Did not disappoint!!!
Slammer!!!

Slammer that looks like a good time.. :0

Homemade graham cracker crusts rule, and they're easy. Off the top of my head I crush the crackers with a rolling pin, add butter and confectioners sugar, bake for about 15 minutes.

As Liz describes above, there are many good variations.

Now I feel a sudden need to make a Cherry Breeze...

Succulent sacks of satisfaction..for sustenance..!

Chilli cheese dogs...in wraps ..

They did not stand a chance... ;0)