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www.goodeatsfanpage.com • View topic - Cookoff 2.0 #25 - Hot'n Spicy

Cookoff 2.0 #25 - Hot'n Spicy

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Cookoff 2.0 #25 - Hot'n Spicy

Postby Slamdunkpro » Sun Feb 07, 2010 5:57 pm

Cookoff 2.0 #1 - Heat Infusion - Parrothead
Cookoff 2.0 #2 - Tomatoes - Unknown Foodie
Cookoff 2.0 #3 - Butternut Squash - Jackiecat
Cookoff 2.0 #4 - Fennel - Nolafoodie
Cookoff 2.0 #5 - Grains of Paradise - PattyE
Cookoff 2.0 #6 - Eggplant - Geimerst
Cookoff 2.0 #7 - Soup - Pixie
Cookoff 2.0 #8 - Ribs - Dan
Cookoff 2.0 #9 - Citrus fruit - Moonablaze
Cookoff 2.0 #10 - Clams - Thierry
Cookoff 2.0 #11 - Ground Beef - Parrothead
Cookoff 2.0 #12 - Olives - Grovite
Cookoff 2.0 #13 - Slaw - Nolafoodie
Cookoff 2.0 #14 - Peppercorns - Grovite
Cookoff 2.0 #15 - Yogurt - Eye4got
Cookoff 2.0 #16 - Summer Squash - Nolafoodie
Cookoff 2.0 #17 - Collards - ajkdvm
Cookoff 2.0 #18 - Lemongrass - Fleur
Cookoff 2.0 #19 - Summer herbs: basil/parsley/oregano/etc. - ajkdvm
Cookoff 2.0 #20 - Tapas and party bites
Cookoff 2.0 #21 - Fall Squash - ajkdvm
Cookoff 2.0 #22- Cauliflower- altonfaninmd
Cookoff 2.0 #23 - Holiday Cookies - ghenne
Cookoff 2.0 #24 - Pressure Cooker - Charlene

Oh baby it's cold outside! Warm us up with something to clear your sinuses!
Last edited by Slamdunkpro on Tue Feb 23, 2010 6:37 pm, edited 1 time in total.
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Re: Cookoff 2.0 #26 - Hot'n Spicy

Postby Butterbean » Sun Feb 07, 2010 6:05 pm

Spicy Chinese Style Eggplant (for one or as a side dish)

Ingredients:
1 or 2 long Chinese eggplants
Peanut oil
3-4 large cloves garlic, microplaned
1 inch or so Ginger; half microplaned and the rest chopped
1 tablespoon Sriracha sauce
2 teaspoons sugar
2 tablespoons dark soy sauce
2 tablespoons rice wine vinegar
1 tablespoon Asian cooking wine
1 teaspoon cornstarch dissolved in 1 tablespoon water
Diced green onion, for garnish

Slice the eggplant in half lengthwise, and cut into one inch strips. Heat a tablespoon of peanut oil until smoking and eggplant, cooking over high heat until soft and dark on all sides, stirring frequently and adding oil when it becomes dry. This should take 5-6 minutes. Add a little more oil, and then toss in the garlic and Ginger mixed together and toss until fragrant (30 seconds). Then add the combined sugar, Sriracha sauce, soy sauce, vinegar, and wine. It will sizzle when you add it. Lower the heat some and let it absorb into the eggplant, about two minutes. Add the dissolved cornstarch to thicken and serve immediately over rice.
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Re: Cookoff 2.0 #26 - Hot'n Spicy

Postby eye4got » Mon Feb 08, 2010 12:47 am

Angelo Stew
If this doesn't open your sinuses, seek medical help

Ingredients:
1 # Chorizo, thinly sliced
1 heaping handful garlic, peeled and crushed
1 # lean beef, cut in 1" cubes
1 handful red Chile peppers
Fresh Sage, to taste
Fresh Savory, to taste
Fresh Thyme, to taste
2-3 sprigs Rosemary
1 big clump Fresh Cilantro
8-10 Roma tomatoes, quartered
1 # pearl onions, peeled
Beef stock
Red wine, something full-bodied
Thai Pepper infused olive oil
Hot pepper seeds
AP flour

Directions:
Roll the beef in flour and then in hot pepper seeds, and set aside.
Sautee the chorizo and garlic in spiced oil, set pan aside.
Place a second pan over med-high heat, add more spiced oil, then add the herbs, stir a moment, then add the onions and tomatoes and glaze them, then set pan aside.
Move first pan back on to med-high heat, add the beef and let it develop a nice, brown crust.
Dump the contents of both pans into a dutch oven.
Add a few glugs of red wine and many glugs of beef stock.
Toss in the chiles and cilantro and clunk down the lid.
Bring it to a boil, then reduce heat to a simmer until your kitchen smells like a forest of cilantro.

Serve with fresh sourdough bread and softened butter.
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Re: Cookoff 2.0 #26 - Hot'n Spicy

Postby Anubis » Mon Feb 08, 2010 7:24 pm

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I made a pineapple salsa with habeneros and ancho chiles tha will most definatly melt your ear wax and have you beggin' fer more....
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Re: Cookoff 2.0 #26 - Hot'n Spicy

Postby sadiedog » Tue Feb 09, 2010 11:37 am

Korean Spinach Side Dish

* 2 tsp Sesame oil (toasted if you've got it)
* 2 packages frozen spinach - defrosted and squeezed dry
* 1 tsp Garlic-Chile sauce
* 2 tbs Soy sauce
* 1 tsp chopped garlic

- Prepare the spinach by defrosting in microwave. Squeeze out all excess moisture.
- Mix the soy sauce and sesame oil. Add to the spinach along with the remaining ingredients. Toss well and chill for at least an hour.

The longer it sits, the better it tastes.

You could make this with fresh spinach, but the frozen is more convenient as I can keep several packages in the freezer and whip up a batch in a hurry.

*NOTE* This can be a bit on the salty side.
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Re: Cookoff 2.0 #26 - Hot'n Spicy

Postby Anubis » Thu Feb 11, 2010 10:49 am

Habanero Pineapple Salsa

Ingredients
• 1 cups of apple wood chips
• 1 fresh pineapple, cut into rings
• 2 teaspoons of sesame oil (10ml)
• 1/2 teaspoon of Habanero Chile Powder (2.5ml)
• 1 sweet onion, sliced 1 inch thick
• 2 tablespoons of fresh lime juice (30ml)
• 1 tablespoon of cider vinegar (15ml)
• 1 teaspoon of ginger, fresh pepped and grated (5ml)
• Pinch of ground allspice
• Optional :Jalapeno Pepper, dried and powdered

Directions
1. Preheat the grill to high heat on one side and leave the other side off.
2. Prepare a smoke package. Place the smoke package directly over the heat source and close the lid. Wait for smoke.
3. Place the pineapple rings in a bowl. Add the sesame oil, chile powder, onion and jalapeno pepper powder. Toss to coat.
4. Place the pineapple on a perforated vegetable grill tray. Put the tray on the cool side of the grill off to the side of the smoking package. Close the lid and leave to smoke for 1 ¼ hour.
5. Once finished, removed from the grill. Dice the pineapple and onion into equal sized pieces. Place them in a bowl. Add the remaining ingredients and mix. Place the salsa in the fridge to set up until ready to serve.
6. Wait till your earwax melts....
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Re: Cookoff 2.0 #26 - Hot'n Spicy

Postby Unknown Foodie » Fri Feb 12, 2010 2:07 pm

Easy Hot Kim Chee


Take a large head of NAPA Cabbage and cut it into quarters lengthwise, then chop it into one-inch wide pieces the other way. Place in colander, salt it heavily and mix. Let stand for 2 - 4 hours or until it's wilted.

After wilting, rinse the cabbage thoroughly and allow it to drain. Slice up some radishes or dicon radish and onion and add them to the mix.

Place the mixture in a clean 1/2 gal. jar.

Mix 2/3 cup of Sriracha (Chinese Hot Sauce), 2/3 cup apple cider vinegar and pour over the veggie mixture. Mix it up thoroughly until all the veggies are covered. Add additional vinegar & sriracha to fill jar.

Lid and place the jar in the refrigerator. The Kim Chee will be ready in 3 days. If you want a more authentic Asian flavor, add a little fish sauce to the mix, however, I can't stand fish sauce so I leave it out. The Kim Chee is going to be hot and delicious!
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Re: Cookoff 2.0 #26 - Hot'n Spicy

Postby Slamdunkpro » Mon Feb 22, 2010 10:10 am

Last call for recipes.
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Re: Cookoff 2.0 #26 - Hot'n Spicy

Postby Slamdunkpro » Tue Feb 23, 2010 1:42 am

And the winner of the "light my fire" cook-off is......


Eye4got's Angelo Stew!

Take it away Eye
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Re: Cookoff 2.0 #26 - Hot'n Spicy

Postby eye4got » Tue Feb 23, 2010 2:16 pm

Thanks, Slam!

The next cookoff theme is... Soy Sauce.

While cleaning out my pantry recently, I discovered to my chagrin that I have 3 bottles of the stuff (in addition to the open one in the 'fridge). :oops: I need to find a use for them.
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