Seems like Summer...
Although it's still COLD in the morning, the afternoons have temps in the 70's and it makes me want to skip out of work early! Spring fever is here! It definitely helps my outlook on things!
Of course we spent Sunday watching the Super bowl. YEAH Steelers! After watching Bobby Flay on the Food Network earlier in the week, I decided to make lamb chili with avocado relish. I altered his recipe a bit to accommodate the ingredients we had on hand. I used ground lamb, blond bock instead of dark beer, 3 whole dried pasillo peppers instead of ground, and some dried cilantro and cooked it all day in a crockpot. When it was about done, we both took a spoonful of chili to taste it to see how the peppers worked out for us, and the seasoning slammed the back of your throat like an angry mob and burned the entire way down. (We both had scooped up some of the concentrated oil on top; poor Tim turned immediately red and croaked "it's good".) So Tim siphoned the oil off, and I added a bit of honey to it to round out the flavor. Then the chili was very rich and flavorful, and although spicy not too bad. (For us anyway, since we like spicy.)
I then made some avocado relish per Bobby's recipe. (Which except for the peppers, was
adjusted to accommodate a smaller portion.) The relish was designed to cool off the chilies a bit, and it was a lot like guacamole, except he added jalapeno peppers. So I grabbed a couple of Serrano peppers that were in our freezer. The avocado tasted great on chips, and we put some in the chili, not realizing the peppers had habanero pepper oil on them. So much for cooling off the chili, we couldn't figure out why it was so hot again! Until we realized it was the red chilies hiding in the avocado mixture. (At that point I was really glad I didn't put chili peppers in the corn muffins I made!) It's probably good we didn't have company, as I don't think most people could handle it. Next time I freeze the peppers we grow I'm definitely going to freeze the habaneros separate.
All in all it was pretty funny!
Of course we spent Sunday watching the Super bowl. YEAH Steelers! After watching Bobby Flay on the Food Network earlier in the week, I decided to make lamb chili with avocado relish. I altered his recipe a bit to accommodate the ingredients we had on hand. I used ground lamb, blond bock instead of dark beer, 3 whole dried pasillo peppers instead of ground, and some dried cilantro and cooked it all day in a crockpot. When it was about done, we both took a spoonful of chili to taste it to see how the peppers worked out for us, and the seasoning slammed the back of your throat like an angry mob and burned the entire way down. (We both had scooped up some of the concentrated oil on top; poor Tim turned immediately red and croaked "it's good".) So Tim siphoned the oil off, and I added a bit of honey to it to round out the flavor. Then the chili was very rich and flavorful, and although spicy not too bad. (For us anyway, since we like spicy.)
I then made some avocado relish per Bobby's recipe. (Which except for the peppers, was
adjusted to accommodate a smaller portion.) The relish was designed to cool off the chilies a bit, and it was a lot like guacamole, except he added jalapeno peppers. So I grabbed a couple of Serrano peppers that were in our freezer. The avocado tasted great on chips, and we put some in the chili, not realizing the peppers had habanero pepper oil on them. So much for cooling off the chili, we couldn't figure out why it was so hot again! Until we realized it was the red chilies hiding in the avocado mixture. (At that point I was really glad I didn't put chili peppers in the corn muffins I made!) It's probably good we didn't have company, as I don't think most people could handle it. Next time I freeze the peppers we grow I'm definitely going to freeze the habaneros separate.All in all it was pretty funny!
posted by Susan at 7:22 PM
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