Cooking 101 - LEARN HERE

[rasheedfan2005]

My encharitos are pretty good. Giant burritos sized enchiladas.

Brown 2.5 lbs ground beef drain grease
Add your favorite taco seasoning, some garlic pepper, some cayenne pepper some water.
Add in
chopped green chilis
Chopped sweet peppers
Chopped onion
A healthy portion or fresh garlic
A chopped habenero or 2 never hurts
Some corn and a bit of bell pepper
And your favorite black beans
Let it simmer for a while

Once cooked get a big turkey pan, fill 8 large tortillas with the concoction add cheese and stack them im the pan.

Not put some slices of your favorite cheese on top of the burritos and cover everything in your favorite enchilada sauce. I usually go for a verde sauce cause i like green sauces better than red. If im in bend id go to super burrito and buy a tub of their green sauce, it's incredible.

Bake at 350 for 10-20 min. Then serve. I usually feed myself as a bachelor for 3 days with that, 2 meals a day.

 

[PDXFonz]

Did round 2 of habanero hot sauce. This time I added the apple cider vinegar at the end as I processed the peppers, onion, scallion, ginger, salt, sugar, water, apple cider once they were done cooking and cooled to room temperature. I also only simmered for 20 minutes, 40 minutes was definitely overkill.

Definitely ended up with a consistency I was looking for. It's a bit thicker than the Jalapeno hot sauce but still comes out through the drip insert on the bottle. Much hotter than the Jalapeno hot sauce which doesn't have enough heat for me. It's got a nice burn but it doesn't hang around forever.

 

[riverman]

The hot sauce is done and is thicker than I expected. I added more liquid than most recipes (I follow recipes for how to cook and prepare, but like putting my own touch on ingredients and proportions), but I think I might have had the ingredients simmering on the stove a touch too long.

I cut up some of the leftover chicken and put it into a quesadilla, then put a bit of the sauce over top. It's everything I hoped it would be!

Here's a picture of the sauce after simmering for 40-45 mins and being placed into the food processor, then back on the stove to bring up to 150 degrees just before bottling.

one day the internet will allow us to post aromas...that looks great!

 

[PDXFonz]

If anyone has made hot sauce before and has a good recipe please share it! I'm not 100% pleased with any of the sauces I've made so far. Definitely have a new appreciation for people who are able to make quality hot sauce, it's an art. Too much or too little of anything and it changes the complexity of the sauce.

 

[riverman]

Did round 2 of habanero hot sauce. This time I added the apple cider vinegar at the end as I processed the peppers, onion, shallot, ginger, salt, sugar, water, apple cider once they were done cooking and cooled to room temperature. I also only simmered for 20 minutes, 40 minutes was definitely overkill.

Definitely ended up with a consistency I was looking for. It's a bit thicker than the Jalapeno hot sauce but still comes out through the drip insert on the bottle. Much hotter than the Jalapeno hot sauce which doesn't have enough heat for me. It's got a nice burn but it doesn't hang around forever.

We're making our first batches of apple cider vinegar right now...too many apples this fall in the orchard...

 

[PDXFonz]

one day the internet will allow us to post aromas...that looks great!

Would be awesome in some circumstances. However I bet most of the time you would be getting tricked into smelling farts.

 

[riverman]

If anyone has made hot sauce before and has a good recipe please share it! I'm not 100% pleased with any of the sauces I've made so far. Definitely have a new appreciation for people who are able to make quality hot sauce, it's an art. Too much or too little of anything and it changes the complexity of the sauce.

I think it's the pepper seed to sauce ratio...some of those small black Thai pepper seeds can kill your taste buds for weeks

 

[riverman]

Would be awesome in some circumstances. However I bet most of the time you would be getting tricked into smelling farts.

you just install the fart blocker software and keep it updated

 

[Hobbesarable]

We're making our first batches of apple cider vinegar right now...too many apples this fall in the orchard...

Now, with a dehydrator you can create fruit leather (aka apple roll ups).

 

[DUB]

Trying my first ever attempt at Jamaican Jerk marinade. Making some Jamaican Jerked chicken.

I didn't follow one exact recipe, rather combined two different recipes. It's going to marinade over night before hitting the barbecue for dinner tomorrow. I tried a taste once it was done pulverizing in the food processor, and it was superb! Can't wait to taste the finished product!

Ingredients for the marinade:

Onion
Garlic
Lime Juice
Soy sauce
Apple Cider Vinegar
Brown Sugar
Fresh Thyme
Black Pepper
Allspice
Nutmeg
Cinnamon
Olive oil
Habanero pepper
Green onion
Ginger
Salt

I can list the exact measurements I used if anyone is interested in trying it out.

I'm interested in trying it out. It's been years since I've cooked jerk chicken, and I can't remember the recipe I used last time.

 

[riverman]

Now, with a dehydrator you can create fruit leather (aka apple roll ups).

I'm looking at them right now...I have a Champion juicer but the orchard and berries are giving more than I can juice or store. I used to have a 20ft trampoline in the yard that I dried fruit on weather permiting but it's time for an apple corer and a food dehydrator..also need another freezer

 

[Hobbesarable]

I'm looking at them right now...I have a Champion juicer but the orchard and berries are giving more than I can juice or store. I used to have a 20ft trampoline in the yard that I dried fruit on weather permiting but it's time for an apple corer and a food dehydrator..also need another freezer

You are in fruit heaven, my friend! I would spend hours with grandma canning and juicing fruit from her orchards.

 

[PDXFonz]

I'm interested in trying it out. It's been years since I've cooked jerk chicken, and I can't remember the recipe I used last time.

I essentially combined two different recipes. Here are each of them in case you want to follow them instead of combining them

http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-jerk-chicken-recipe.html

http://cooking.nytimes.com/recipes/1016056-jerk-chicken


Here is what I used:

4-8 Habanero peppers (add more if you want it hotter, less if you want it tamer)
1/2 of an onion (I used a yellow onion, medium size)
2 tsp allspice
1/2 tsp cinnamon
1/2 tsp ground nutmeg
6 cloves garlic (I used 2 cloves of elephant garlic)
1 piece of fresh ginger, sliced (about 1 inch long)
3 green onions sliced
2 limes juiced (Ended up being about 1/4 cup)
1 tbsp soy sauce (I used low sodium soy sauce)
1 tbsp Apple cider vinegar
1/4 cup Extra virgin olive oil
Salt & Pepper (I eyeballed these two, I would say it was probably about 1 teaspoon of salt, slightly less for the pepper)
6 sprigs of fresh thyme (about 1/4 cup) You can use dried Thyme if you want
1/4 cup light brown sugar


Mix all ingredients in a blender or food processor and process until ingredients are smooth.

I used boneless chicken breasts and placed them in a plastic bag with the chicken to marinade over night.

 

[riverman]

I essentially combined two different recipes. Here are each of them in case you want to follow them instead of combining them

http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-jerk-chicken-recipe.html

http://cooking.nytimes.com/recipes/1016056-jerk-chicken


Here is what I used:

4-8 Habanero peppers (add more if you want it hotter, less if you want it tamer)
1/2 of an onion (I used a yellow onion, medium size)
2 tsp allspice
1/2 tsp cinnamon
1/2 tsp ground nutmeg
6 cloves garlic (I used 2 cloves of elephant garlic)
1 piece of fresh ginger, sliced (about 1 inch long)
3 green onions sliced
2 limes juiced (Ended up being about 1/4 cup)
1 tbsp soy sauce (I used low sodium soy sauce)
1 tbsp Apple cider vinegar
1/4 cup Extra virgin olive oil
Salt & Pepper (I eyeballed these two, I would say it was probably about 1 teaspoon of salt, slightly less for the pepper)
6 sprigs of fresh thyme (about 1/4 cup) You can use dried Thyme if you want
1/4 cup light brown sugar


Mix all ingredients in a blender or food processor and process until ingredients are smooth.

I used boneless chicken breasts and placed them in a plastic bag with the chicken to marinade over night.

when you say one piece of ginger sliced...I'm trying to picture the amount from a ginger root...an oval slice...lengthwise slice?

 

[PDXFonz]

when you say one piece of ginger sliced...I'm trying to picture the amount from a ginger root...an oval slice...lengthwise slice?

A piece of ginger root about 1 inch long, no matter the width.

I'd say the piece I used ended up being about 1 inch by 1/4-1/2 inch after being cut.

 

[DUB]

I essentially combined two different recipes. Here are each of them in case you want to follow them instead of combining them

http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-jerk-chicken-recipe.html

http://cooking.nytimes.com/recipes/1016056-jerk-chicken


Here is what I used:

4-8 Habanero peppers (add more if you want it hotter, less if you want it tamer)
1/2 of an onion (I used a yellow onion, medium size)
2 tsp allspice
1/2 tsp cinnamon
1/2 tsp ground nutmeg
6 cloves garlic (I used 2 cloves of elephant garlic)
1 piece of fresh ginger, sliced (about 1 inch long)
3 green onions sliced
2 limes juiced (Ended up being about 1/4 cup)
1 tbsp soy sauce (I used low sodium soy sauce)
1 tbsp Apple cider vinegar
1/4 cup Extra virgin olive oil
Salt & Pepper (I eyeballed these two, I would say it was probably about 1 teaspoon of salt, slightly less for the pepper)
6 sprigs of fresh thyme (about 1/4 cup) You can use dried Thyme if you want
1/4 cup light brown sugar


Mix all ingredients in a blender or food processor and process until ingredients are smooth.

I used boneless chicken breasts and placed them in a plastic bag with the chicken to marinade over night.

Just finished mixing everything together. Tastes good so far. I can't get Habaneros, so I used 16 Birds Eye Chilies. I figure they're smaller than Habaneros, so I needed more to equal the same amount of flesh; and they're not as hot as Habaneros, so I needed more to equal the heat. I love thyme on chicken, so I doubled it; but it still isn't coming through. I will add more tomorrow if I still can't taste it. I when I tasted the marinade after the initial mix, the spices weren't coming through (I think my spices may be a bit old, and dull) so I doubled them, and it tastes much better. Sorry for messing with your recipe so much, but not all ingredients are equal in flavour/size/etc, and adjusting for this is what cooking is all about. I got a whole chicken, and have cut it into 8 pieces. I'm going to a mate's house tomorrow to watch the Bathurst 1000, and he only has a gas grill; so I wanted something with lots of flavour to make up for the lack of wood smoke. This tastes like it should definitely fit the bill! Thanks!

 

[DUB]

Thanks @Fonzthecpt1 , it was great! Not at all as hot as I thought it might be. Initially the flavour of the chilies, lime, garlic and ginger stood out the strongest. The spices were there, but as background notes; not as individually identifiable flavours. But it changed. By my third piece of chicken, the initial flavours faded to the background, and the spices really came through. Will definitely cook it again.

 

[PDXFonz]

Just finished mixing everything together. Tastes good so far. I can't get Habaneros, so I used 16 Birds Eye Chilies. I figure they're smaller than Habaneros, so I needed more to equal the same amount of flesh; and they're not as hot as Habaneros, so I needed more to equal the heat. I love thyme on chicken, so I doubled it; but it still isn't coming through. I will add more tomorrow if I still can't taste it. I when I tasted the marinade after the initial mix, the spices weren't coming through (I think my spices may be a bit old, and dull) so I doubled them, and it tastes much better. Sorry for messing with your recipe so much, but not all ingredients are equal in flavour/size/etc, and adjusting for this is what cooking is all about. I got a whole chicken, and have cut it into 8 pieces. I'm going to a mate's house tomorrow to watch the Bathurst 1000, and he only has a gas grill; so I wanted something with lots of flavour to make up for the lack of wood smoke. This tastes like it should definitely fit the bill! Thanks!

No offense taken. We've all got different tastes and whats important is that you get a meal that suits yours. You basically did what I did with the recipe I used. That's the beauty of cooking, you get to tinker around and find something that suits your taste, and voila you've got your own recipe.

Since it was my first time ever making jerk chicken I wanted everything to be fresh, so I went out and bought new spices, and they definitely do lose potency the older they get.

Thanks @Fonzthecpt1 , it was great! Not at all as hot as I thought it might be. Initially the flavour of the chilies, lime, garlic and ginger stood out the strongest. The spices were there, but as background notes; not as individually identifiable flavours. But it changed. By my third piece of chicken, the initial flavours faded to the background, and the spices really came through. Will definitely cook it again.

Glad it turned out well!