I’m over there on Instagram.
Hope to see you there!
I’m over there on Instagram.
Hope to see you there!
In the first two installments of Peppermeister Roulette, Rachel from Rachel’s Table bit into mysterious peppers, grown by the Peppermeister, never knowing how hot any of the chiles would be. Clearly, Rachel’s courage to taste the unknown moved her up a few notches on the aweso-meter, but the question still remained……
Could Rachel take on the Peppermeister in a head to (sweaty) head battle for spicy supremacy?
Head over to Rachel’s Table for the full Peppermeister Roulette report, mind blowing video, and a chance to let her know why she clearly lost the pepper battle.
**Link below to the newest edition of PEPPERMEISTER ROULETTE!!!
I’m sure a lot of you chile heads have started your pepper seeds weeks ago under hot grow lamps or tropical skies.
For the rest of us, here are some tips to help you get a successful start to the 2013 season.
Pepper seeds can take a few weeks to sprout!
Because chile seeds take their sweet time to germinate, a lot of factors and considerations arise that you don’t typically experience with plants like beans or even tomatoes. Pepper seeds will be sitting in those pots/cells for many weeks which is why proper seed starting know-how is essential.
For more seed starting tips, check out these free Pepper Growing Guides:
Are you playing Peppermeister roulette? No? Well, someone is. Head on over to Rachel’s Table and find out which pepper caused her to go from this…
Don’t worry, she not only made it out alive, but she’s challenged me to a Peppermeister Roulette Duel this Summer. Challenge accepted, although her hot pepper perseverance worries me….. Details to follow.
She’s back for more!!!! Rachel from Rachel’s Table tries her hand at another round of PEPPERMEISTER ROULETTE.
Check out Fresh Veggies in the Desert. Sharlea makes Peppermeister’s Sweet and Spicy Asian Wings!!!
I have been wanting to try a recipe that I saw on another blog for a very long time. A special chicken wing recipe that, in my opinion, deserved a special day. I gave those chicken wings: Super Bowl Sunday, the true religious holiday of all chicken wings. Here’s to Peppermeister’s Sweet and Spicy Asian Wings with Crema de Peppermeister!
I actually followed the recipe as close as I could. If you’ve been reading me for very long, you understand what a challenge this can be for me. Click on the links above for the full list of ingredients, it’s not a tough recipe to follow but the processing can be a little time consuming. Was it worth it? Ooooh … yaaaa …
The sauce for these wings was a little bit tedious to make (chop, chop, blend, blend) and…
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Now that we’ve got that out of the way, let’s look at this killer wing recipe…
This is certainly not a traditional Buffalo wing. I’ve worked on this recipe for a couple of years now. It’s a downright delicious marinade that works great on all types of chicken and pork. The brown sugar and lime juice provide great sweetness, the herbs give it freshness, and the abundance of chiles gives this sauce a serious burn.
Directions: Separate whole chicken wings into “wingettes”. Watch this video if you’re not sure how to do that. Place cut chicken wings into a plastic resealable bag or a marinating bowl. Take all of the other ingredients and puree them in a food processor or blender. Once the mixture is smooth, pour it over the wings (you may also want to reserve some to brush on as a glaze later). Work the sauce around to coat the wings and leave covered in the fridge for at least 4 hours. Carefully grill or bake these wings till they are cooked through and crispy and sticky on the outside.
Serve these wings with some Crema de Peppermeister and cold beer. Now, you’ve got yourself a finger licking good time. Enjoy!
When you’re done making these tasty wings, check out these kick-ass recipes from around the blogosphere…
Rachel’s Table Plays Peppermeister Roulette… Will She Survive???
When playing Truth or Dare as a precocious middle schooler, I would ALWAYS take the dare. With gusto.
Things haven’t changed…
Next week, I’ll knock your ‘stache glasses off with recipes using Peppermeister’s homegrown peppers.
Peppermeister, can you tell me the names of these peppers? I dare you to send me something HOTTER!
Much like the Summer, PEPPERMEISTER’S Pick a Pic of Peppers Contest has come to an end.
I want to thank everyone who entered. My wife and I looked at dozens of entries and narrowed it down to 3 finalists. Here are the results…..
Grand Prize Winner: LK from Trying Not to be Fat!!! LK submitted this amazing pic of her own chile vodka. I know why my wife loved it, but we both agree that LK’s creativity, photo quality, and pepper-usage had the makings of a prestigious pepper photo champion. Congrats LK, enjoy your Stainless Steel Pepper Roaster!
2nd Place Winner: Tim Sheets. Tim regularly contributes chile advice and info on GardenWeb’s Hot Pepper forum. Tim submitted this peculiar photo featuring one lonely cayenne pepper. Beautiful shot Tim! Read below for your prize info…
3rd Place Winner: Monica Mooney from Sweet Heat Chefs! Monica and her daughter, Jasmine, feature amazing recipes on their site. If you don’t believe me, ask Rachael Ray and Guy Fieri. Monica’s fiery pic of charred poblanos made my mouth water and long for some tasty stuffed chiles. Monica’s photo (featured below) has earned her a 3.5 oz. Lindt Dark Chili Chocolate bar which is appropriately filled with sweetness and heatness. Congrats Monica!
Linda, along with everyone who entered the contest, can receive free pepper seeds! If you’ve submitted pics and would like to receive free pepper seeds, send your mailing address to firstname.lastname@example.org
Thanks for participating! I will be giving more seeds away in October so stay tuned to PEPPERMEISTER!
FOLLOW @Peppermeister1 on Twitter for even more pepper pics and recipes.
Hell yeah, you do! All you have to do is enter PEPPERMEISTER’S Pick a Pic of Peppers Contest! This is my first ever contest but my wife seems to like giving things away for free, so I thought I’d join in on the fun.
Here’s how it works:
What makes a great pepper pic?
Well, first of all, the photo must be your own, meaning that you personally took the photograph or own the photo (there are a lot of pepper peeps out there who really get their panties in a bunch if you use their pics without permission). Peppers can be beautiful, they can be scary, funny, and even erotic? The photo could be of your pepper plant, pepper seeds, pepper harvest, pets and peppers, closeup, panorama, whatevah! I’ve seen some great chile pics on Google Images and Pinterest and I’d love to compile a whole post featuring your pepper pics.
About the Prize:
These pepper roasters are awesome! I use mine on a weekly basis during harvest season. You can make up to 24 roasted and stuffed peppers on the grill or in the oven. The roaster holds the peppers upright so the pepper gets fully and evenly roasted while all that good stuff stays right inside. Better yet, the roaster includes a stainless steel pepper corer which you will never get tired of using. The corer lets you scrape out all seeds and pepper innards to maximize your stuffing potential.
Here’s how to enter:
Email your pepper pics to ThePeppermeister@yahoo.com. Make sure the subject line reads “you rarely get email to this account, why bother screening?”
Or… you could tweet your pics to @Peppermeister1
All photos must be sent by noon (EST) Sunday August 26, 2012. Remember there is a 3 picture limit on submissions. And don’t worry if you don’t win the roaster because everyone who enters will be getting a free packet of PEPPERMEISTER pepper seeds this fall!
After you’ve sent your chile photos check out the Carolina Reaper, soon to be the next World’s Hottest Chile Pepper!
Photo Credits: Grillpro.com, NordicWare.com
Thanks to some great inspiration, this was a perfect Friday night meal.
I woke up to an episode of Mexico: One Plate at a Time on the DVR featuring Chicago Chef and mexican food/culture enthustiast, Rick Bayless. If you love Mexican food or just have a lot of interest in cooking, I highly recommend this show. Rick teaches about so many aspects of Mexican traditional dishes and often takes you into his restaurants and his impressive garden.
This episode included a delicious looking pizza that featured a no-knead crust made from a beer-based dough. Rick topped this crust with tomatillo salsa, sauteed chorizo, goat cheese and thinly sliced red onion. I decided to change a few things based on what I had on hand.
Directions: Cook the crust according to package directions at least half way before adding any other ingredients. Saute 2-3 links of spicy sausage with onions in olive oil until the meat is browned, not burnt and the onions are soft (chop up or crumble to your liking). When the pizza crust is just starting to become golden, remove it from the oven and add the other ingredients. Spread the tomatillo salsa over the pizza crust and distribute shredded white cheese over the whole
pie pizza. Finally, add the sausage and onion mixture to the top. Bake for an additional 8-10 minutes or until you feel you’ve made the finest pizza you are capable of making. Serve with beer or sun tea or both. Enjoy!
P.S. I told Rick Bayless (via Twitter) how much I enjoyed his Roasted Tomatillo Salsa recipe and sent him some pics. You’ll never guess what he said……For another amazing pizza recipe check out A Fork in Each Hand.
To see an impressive pepper garden and hear some lovely tunes check out Way Right Kevin’s Youtube page.
Next Week – “Peppermeister’s Pick a Pic of Peppers Contest” to win this awesome Chile Roaster, details soon.
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